Mason County News
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Family Times
Wednesday, December 22, 2010 • Posted December 22, 2010

As I was looking for news article ideas, I came across the Canned Food Alliance’s website- . They had lots of great recipes, and it said that canned fruits and veggies had recently been added to the list of foods moms can buy with WIC monies. While canned foods may be a tiny bit less nutritious than their fresh or frozen counterparts, you don’t have to worry about them spoiling and they do tend to cost less. My favorite section of the website is called "Just add one" which gives lots of different ideas on how to give our regular dinners and dishes an extra flavor and nutrition kick by just adding one can.

Here are a few of these ideas I liked, along with a recipe that would be great with kids as a snack or as a party appetizer for adults!

Add a can of pumpkin to vanilla pudding. Makes it more beautiful and more nutritious!

Add drained canned pinto beans to any meat dish- tacos, sloppy joes, etc. to stretch the meat and add in a little more fiber!

Add canned crushed pineapple to tacos or chili to give it a subtle sweetness (I’m a big fan or sweet and savory together).

Top your meatloaf with a can of cranberry sauce before you bake it.

Add mixed veggies (I do prefer frozen on this one so they’re crisper) to any soup or stew.

Top your grilled cheese with some drained canned green chiles (I prefer frozen on this one too!).

Add a can of spicy diced tomatoes to some chicken and cook it together for several hours in the crockpot. Shred it with a fork and use the meat in tacos, burritos, enchiladas, etc.

Cheesy Pizza Fondue

Add some sophistication to your snack time with fondue. This velvety dip, made with vitamin A-rich canned tomato sauce, has the flavorful elements of cheese pizza and serves up some good nutrition. Enjoy it with whole-wheat pita points or as a delectable dip for raw veggies, chicken fingers, mini-meatballs or oven-baked fries.


2 tablespoons toasted breadcrumbs

1/4 cup milk

1 can (15 ounces) tomato sauce

2 slices pepperoni, finely chopped (optional)

2 ounces (1/2 cup) finely shredded mozzarella cheese

1 tablespoon Parmesan cheese (optional)

2 whole-wheat pita breads (each cut in 6 triangles), warm

Preparation Time: Approximately 5 minutes

Preparation Time: Approximately 5 minutes

Cook Time: Approximately 5 minutes


Mix breadcrumbs and milk in a small bowl until fully moistened; set aside.

Combine tomato sauce and pepperoni (if using) in a small saucepan and heat to simmering.

Stir in breadcrumb-milk mixture and simmer for 2 minutes, stirring constantly.

Remove from heat and stir in cheeses until melted.  Transfer to a serving bowl and serve with warm pita triangles for dipping.

Servings: 6

Nutritional Information Per Serving: 

Calories 110; Total fat 3g; Saturated fat 1.5g; Cholesterol 5mg; Sodium 520mg; Carbohydrate 16g; Fiber 2g; Protein 5g; Vitamin A 6%DV*; Vitamin C 8%DV; Calcium 10%DV; Iron 8%DV

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