Nutritious Meals for Busy School Nights

(Family Features) When school is back in session, the real test for parents is not in the classroom, but in the kitchen. Between breakfast, lunch and dinner - not to mention snacks - meal planning seems endless and daunting.

With convenient options like canned ingredients on-hand, parents can have the makings of a wholesome homemade meal right at their fingertips.

Canned foods not only help cut down on prep time in the kitchen, but also deliver nutritional benefits. In fact, kids and adults who use six or more canned foods per week are more likely to have diets higher in 17 essential nutrients, according to a study published in "Nutrients." Plus, cans provide year-round access to seasonal fruits and vegetables, and keep food fresh and flavorful without the need for preservatives and additives.

From on-the-go breakfasts like Vegetable Frittata Minis to hearty dinners like this Beef and Vegetable Soup and everything in-between, a well-stocked pantry - or your "cantry" - full of canned proteins, fruits, vegetables and soups can help busy parents get through the week with creative meals they can feel good about serving their families.

For more information about the nutritional benefits of cooking with canned foods and to find flavorful recipes for the back-to-school season, visit CansGetYouCooking.com.

Tuna Sliders with Green Chilies

Recipe courtesy of Cans Get You Cooking
Servings: 12

• 1 can (5-ounce) tuna, packed in water, drained and flaked
• 1 can (4.25-ounce) chopped green chilies
• 1/4 cup diced celery
• 1/4 cup diced red onion
• 1/4 cup reduced-fat mayonnaise
• 2 tablespoons chopped fresh cilantro or parsley
• 6 slider rolls, split
• lettuce leaves

1. In large bowl, combine tuna, green chilies, celery, red onion, mayonnaise and chopped cilantro; toss to mix well.
2. Top bottom half of each roll with lettuce leaves; top with some tuna mixture and top half of roll.

Beef and Vegetable Soup

Recipe courtesy of Cans Get You Cooking
Servings: 6

• 1 tablespoon vegetable oil
• 1 pound lean ground beef
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 can (14 1/2 ounces) low-sodium beef broth
• 1 can (14 1/2 ounces) sliced carrots, drained
• 1 can (14 1/2 ounces) cut green beans
• 1 can (14 1/2 ounces) stewed tomatoes
• 1 teaspoon dried basil
• 1 cup cooked egg noodles

1. In 4-quart saucepan over medium-high heat, in hot oil, cook ground beef until well browned on all sides, stirring frequently. With slotted spoon, remove beef to bowl.
2. In drippings remaining in saucepan over medium heat, cook onion and garlic until tender-crisp.
3. Add beef broth, carrots, green beans, stewed tomatoes, basil and ground beef; over high heat, heat to boiling. Reduce heat to low; cover and simmer 10-15 minutes to blend flavors, stirring occasionally. Stir in cooked egg noodles.

Vegetable Frittata Minis

Recipe courtesy of Cans Get You Cooking
Servings: 36

• Nonstick cooking spray
• 8 large eggs
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried basil
• 1 can (8 ounces) mixed vegetables, drained
• 1/4 cup grated Parmesan cheese

1. Heat oven to 375 F. Spray mini muffin tins with nonstick cooking spray.
2. In large bowl, beat eggs, milk, salt, pepper and basil to blend well. Stir in mixed vegetables and Parmesan cheese.
3. Fill prepared pans with egg mixture. Bake until egg mixture puffs and is just set in center, about 8-10 minutes.
4. With rubber spatula, loosen frittatas from muffin cups and slide onto platter.

Gluten-Free Pumpkin and Chocolate Chip Bread

Recipe courtesy of Cans Get You Cooking
Servings: 20 (2 loaves)

• 4 cups oat flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• pinch of salt
• 1 cup (2 sticks) butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 can (15 ounces) pumpkin
• 2 cups chopped walnuts
• 1 cup bittersweet chocolate chips
• 1/2 cup confectioners' sugar
• 1 tablespoon milk

1. Heat oven to 350 F. Grease two 8-by-4-inch loaf pans. In large bowl, combine oat flour, baking soda, cinnamon, nutmeg and salt.
2. In large bowl using mixer, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Add vanilla, oat flour mixture and pumpkin; beat until just blended. Stir in walnuts and chocolate chips. Spoon mixture into prepared pans.
3. Bake 50-55 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely.
4. In small bowl, stir confectioners' sugar and milk until smooth. Drizzle mixture over pumpkin bread.

SOURCE:
Cans Get You Cooking

Celebrate with a Gourmet Brunch

(Family Features) As warmer weather approaches, so do a variety of special occasions. If you're looking for an easy way to celebrate with family and friends, brunch is a perfect option.

Not too early and not too late, everyone can enjoy a hearty meal and good company before the day gets busy. A brunch menu can include both elegant options and classic favorites, so it's easy to customize to fit the occasion and your guests' preferences.

With so many possibilities, brunch is the perfect opportunity to get creative. Develop your own versions of traditional dishes by incorporating new ingredients, such as using duck bacon to change up your menu and add some extra flair.

With a rich, hearty texture, duck bacon is more like pork bacon than traditional poultry bacons. Made from duck breast meat, it brings a touch of sophistication to any menu item. Plus, duck bacon is healthier for you, too. With 26 percent less sodium and 57 percent less fat than traditional pork bacon, it's the perfect way for you to enjoy great flavor without the extra calories.

For an exciting added element, use duck bacon with this version of classic Eggs Benedict. This brunch recipe feeds a crowd and is ready in less than 30 minutes, making it the perfect choice when you want to whip up a quick entree for family or friends.

Find more brunch recipes and information about cooking with duck at mapleleaffarms.com.

Eggs Benedict with Duck Bacon
Servings: 6

Hollandaise Sauce:

• 3 egg yolks
• 10 tablespoons unsalted butter, cut into 1-tablespoon pieces
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper

• 12 slices Maple Leaf Farms Duck Bacon, cut in half
• 12 English muffin halves, toasted
• 12 eggs, poached
• pinch of salt
• chopped parsley, for garnish (optional)

1. To make Hollandaise Sauce: Fill medium saucepan with 1 inch of water (for double-boiler) and bring to simmer over medium heat. Reduce heat to low.
2. In medium bowl, whisk egg yolks until they lighten in color, about 1 minute.
3. Place bowl with eggs over saucepan and whisk constantly until thickened and doubled in volume, about 3-5 minutes.
4. Remove bowl from saucepan and whisk in butter, 1 tablespoon at a time. Whisk in lemon juice, salt and cayenne pepper. Keep warm, covered, over double-boiler.
5. To cook duck bacon and poach eggs: In skillet over medium-high heat, fry duck bacon halves 4 minutes per side; set aside. In large pot over medium heat, bring water to simmer and add salt.
6. Crack egg into cup or small bowl. Gently pour egg into simmering water; repeat for additional eggs, leaving room around each one for cooking. Cook 2-4 minutes, depending on desired firmness.
7. Using slotted spoon, carefully remove eggs from pan and place on paper towels to drain.
8. To assemble Eggs Benedict: Lay two toasted English muffin halves on each plate. Top each with two duck bacon halves. Carefully place poached egg on top of each muffin stack. Pour Hollandaise Sauce over each. Garnish with parsley, if desired.

SOURCE:
Maple Leaf Farms