Just because it’s canned, it doesn’t mean it’s bland. Try these 5 cheap, quick and easy recipes made mostly from canned food.

1. Tuna and Tomato Pasta

Adapted from Good Housekeeping

Tuna and Tomato Pasta

Tuna and Tomato Pasta

This meal takes two ticks to prepare and is a refreshing take on the traditional tuna pasta that we all know and love.

You’ll need:
500 grams of pasta of your choice
500 grams of baby marrow
2 cans of tuna in vegetable oil
1 can of tomatoes, cut in half
A quarter teaspoon of salt
A quarter teaspoon of black pepper

What to do:
1. Prepare the pasta as the instructions on the packaging suggests.
2. Peel baby marrow into wide ribbons with a vegetable peeler.
3. Drain pasta and toss in with tuna, oil, tomatoes, baby marrow ribbons, salt and pepper, and serve.

2. Lentil Soup with Bacon

Adapted from CansGetYouCooking

Lentil Soup with Bacon

Lentil Soup with Bacon

Winter is coming, and this hearty and easy lentil soup will leave you satisfied and warm all over.

You’ll need:
4 slices of bacon, diced
Half a teaspoon of cumin
1 can of lentils, drained
1 can of mixed vegetables, drained
1 can of cut green beans, drained
1 onion, diced
1 minced clove of garlic
2 cups of vegetable broth

What to do:
1. Cook the bacon until crisp over medium-high heat, remove from stove and place on paper towels to drain and set aside.
2. Cook the onions and garlic in oil left from bacon until tender, add cumin and cook for another minute.
3. Add the vegetable broth, lentils, vegetables, green beans and bring the mixture to a boil. Reduce heat to low and let the mixture simmer uncovered for 10 minutes, stirring occasionally.
4. Sprinkle bacon over and serve.

3. Pea and Corn Rice

Adapted from CansGetYouCooking

Pea and Corn Rice

Pea and Corn Rice

Use your pantry staples to cook up this quick and filling meal.

You’ll need:
4 cups of chicken broth
1 small onion, diced
1 cup of brown rice
2 tablespoons of olive oil
1 can of whole kernel corn, drained
1 can of peas, drained
A quarter cup of grated parmesan cheese
Salt and black pepper to taste
Two tablespoons of butter

What to do:
1. Heat the chicken stock on the stove until it starts to simmer and keep warm.
2. Put the olive oil in a saucepan and cook the onions until they are soft.
3. Add rice and cook for approximately two minutes until it is coated with oil.
4. Add the chicken broth gradually – half a cup at a time – until absorbed. Stir frequently and cook until rice is soft.
5. Add the peas, corn, parmesan cheese and butter and stir through.
6. Add salt and pepper to taste and serve immediately.

4. Chicken Noodle Soup

Adapted from Emergency Kit Cook-Off

Chicken Noodle Soup

Chicken Noodle Soup

Nothing could be simpler than this quick chicken noodle soup. It’s quick and easy and the perfect dish for when your time is limited. Serves two.

You’ll need:
1 can of chicken
1 can of mixed vegetables
2 packs of chicken flavoured noodles
1 tablespoon of dried onion flakes
Minced garlic (optional)
Freshly ground black pepper
4 cups of water

What to do:

1. Heat the water on the stove.
2. Add chicken, mixed vegetables, onion, garlic and black pepper to the water and bring to a boil.
3. Add noodles and seasoning.
4. Boil until noodles are soft and serve.

5. Spicy Roasted Chickpeas

Adapted from Greatist

Spicy Roasted Chickpeas

Spicy Roasted Chickpeas

Chickpeas are a healthier alternative to potato chips and are a great snack for when you’re feeling more-ish.

You’ll need:
1 can of chickpeas, drained and rinsed
Half a teaspoon of cayenne pepper
Half a teaspoon of salt
1 tablespoon of olive oil

What to do:
1. Preheat the oven to 200 degrees Celsius and line a baking tray with foil.
2. Mix chickpeas, salt, pepper and oil together in a mixing bowl and mix well.
3. Place on baking tray in one layer and bake for 15 minutes.
4. Remove from the oven, shake the tray to ensure that chickpeas brown evenly and bake for a further 15 minutes.
5. Remove from the oven when the chickpeas are crunchy and brown, and enjoy.

About The Author

Angie Gallagher

Angie Gallagher is in client relations at a pharmaceutical company. Aside from writing content for Counting Coins, Angie has tried her hand at a few juvenile attempts at poetry filled with storms and stress, and a marginally successful radio station, Radio Grootoor, recorded on cassette tapes when she was ten.

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