You might be looking for ways to use those food items that have been piling up in your fridge, freezer and pantry. With more time at home due to COVID-19, it is also a good time to cook new dishes with your family.
Consider trying one of these easy, healthy recipes. Most of the ingredients include canned goods and other pantry staples.
Red Pepper Chicken
2 boneless, skinless chicken breasts
1 can black beans
1 can Mexican stewed tomatoes
1 jar roasted sweet red peppers
1 large onion, chopped
Hot cooked brown rice
Pepper to taste
Prep by cutting each chicken breast in half. Rinse and drain black beans. Also, drain roasted peppers and cut them into strips.
Place the chicken in a slow cooker. Combine beans, red peppers, onion, tomatoes and pepper in a bowl. Pour mixture over the chicken and put lid the slow cooker. Cook on low for around 6 hours until chicken is tender. Serve over rice.
Avocado Tuna Salad
3 cans of tuna
1 cup cucumber, chopped
1 avocado, peeled and diced
2 tablespoons red onion, sliced
¼ cup cilantro, chopped
2 tablespoons lime juice
¼ cup olive oil
½ teaspoon chili powder
¼ teaspoon cumin
Salt and pepper to taste
In a large bowl, careful combine tuna, avocado, cucumber, red onion and cilantro. In a separate and smaller bowl, mix together olive oil, lime juice, cumin, chili powder, salt and pepper. Pour this mixture over the tuna mixture and toss to coat. Immediately serve.
Tropical Parfait
2 cups vanilla Greek yogurt
1 can mandarin oranges, drained
¾ cup crisped rice cereal
1 cup diced pineapple, fresh or canned and drained
4 juice glasses
Scoop 2 tablespoons of yogurt into each juice glass. Add in 4 orange slices per glass. Sprinkle 1.5 tablespoons of cereal per glass. Add in 2 more tablespoons yogurt to each glass. Top glasses off with pineapple and then with another 1.5 tablespoons of cereal.
Stay updated on what Mercy Health is doing related to COVID-19.
