Canned Food: From Field to Table
I had the opportunity to watch an interesting video about canned food – how it goes from field to home. This video was brought to us by Mealtime.org and the Canned Food Channel’s Alliance. Many of us use canned vegetables, canned fruits, canned meats, canned juices, and more!
I found it interesting that a farmer can harvest 7.5 million kidney beans in a good season. That’s a lot of beans! I learned that canned beans of all types are fat-free and high in fiber. I also learned that the darker the bean, the more antioxidants it provides. It was neat to see the vegetables being cooked, canned, and labeled.
Here is a recipe that uses at least 2 canned foods:
– 4 or 5 cans Chilli (reg sized cans) or 2 large cans
– 1 can Corn
– 1 can Sliced Olives
– Shredded Cheese (to jazz it up more you can use the jarred cheese in place of the shredded cheese in the middle of the casserole)
– 1 bag of Frito Chips
In a 9×13 pan, spread the 1/2 the chili evenly. Sprinkle corn over the chili. Sprinkle sliced olives over the corn. Sprinkle crushed Fritos over the olives. Sprinkle cheese.
Spread the other 1/2 of the chili over the cheese layer. Add cheese on top.
Bake in a 350 degree oven for 25 to 30 minutes, or until heated through.
Use toppings such as sour cream and salsa.
I am participating in a recipe contest through TwitterMoms. All opinions expressed in this post are 100% mine.