Tuna Taco with Peach Salsa 1 (15 ounces) Always Save peach slices, drained and chopped 1 (4 ounces) can green chilies, drained and finely chopped 1/4 cup finely chopped red onion 1 tablespoon fresh chopped cilantro 1 tablespoon fresh-squeezed lime juice 1/4 teaspoon Hot sauce 1 (5-ounce) Always Save can tuna, drained and flaked 8 corn, flour or whole wheat tortillas, slightly warmed

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National Canned Food Month

Posted Feb 4th, 2019

February is National Canned Food Month. We will be celebrating this month by featuring new recipes which spotlight canned foods.

Despite myths, canned foods are a healthy and affordable way to eat. Because of their longer shelf life, your money won’t go to waste due to spoiled food. Of course, fresh foods do provide the most nutritional value, no argument there, but canned products are still a great source for protein and fiber.

How can you celebrate this month? Check out our recipes below for our canned food-inspired recipes.
 

Tuna Taco with Peach Salsa

INGREDIENTS

Salsa:
1 (15 ounces) Always Save peach slices, drained and chopped
1 (4 ounces) can green chilies, drained and finely chopped
1/4 cup finely chopped red onion
1 tablespoon fresh chopped cilantro
1 tablespoon fresh-squeezed lime juice
1/4 teaspoon Hot sauce

Tacos:
1 (5-ounce) Always Save can tuna, drained and flaked
8 corn, flour or whole wheat tortillas, slightly warmed
Optional Toppings: green cabbage, Monterey Jack Cheese, lime wedge

In medium bowl combine chopped peaches, green pepper, red onion, parsley, lime juice, and Hot sauce. Cover and refrigerate until ready to serve.

Fill tortillas with tuna; top with peach salsa. Serve with shredded cabbage and cheese if desired. Garnish with lime wedges if desired.

 

Tuna Taco with Peach Salsa
 

Cornbread Chili Muffins

INGREDIENTS

Cornbread:
2 boxes of Always Save Corn Muffin Mix
⅔ Cup milk (following the packet instructions for double the recipe)
2 Eggs (following the packet instructions for double the recipe)
1 14 oz can Always Save cream style sweet corn

Chili:
3-5 (15 oz) can Always Save chili with beans, warmed in the microwave
Sour cream, for topping
Shredded cheddar cheese, for topping
Chopped chives, for topping

Preheat oven to 400 degrees F and grease one 12 slot muffin tins with cooking spray.

Follow the instructions to prepare the Corn Muffin Mix. Add the cream style sweet corn and smooth the batter.

Use a ¼ cup measuring cup, to scoop the batter into one slot of the prepared pan. Repeat with remaining slots.
Bake in preheated oven for 15-20 minutes, or until the muffins have cooked through.
Let cool slightly.
Use a small knife to cut the center out of each muffin (leaving the bottom and sides intact), then fill with warm chili.
Top with sour cream, cheese, and chives!

 

Cornbread Chili Muffins
 

Sweet Corn & Black Bean Salad

Ingredients:
2 cups Always Save black beans, rinsed and drained
1 can Always Save Kernel Corn, rinsed and drained
1/2 cup roma tomatoes, roughly chopped
1/4 cup finely chopped red onion
1 large handful fresh cilantro, chopped
1 tbsp olive oil
2-3 tbsp freshly squeezed lime juice (about half a lime)
Pepper, to taste

Mix all ingredients together and serve.

 

Sweet Corn & Black Bean Salad

 
 

Personal Peach Cobblers

INGREDIENTS
2 cans Always Save sliced peaches, drained
1 tbsp cornstarch
1 tsp cinnamon
¾ cup Always Save flour
½ cup Always Save sugar
Pinch of salt
6 tbsp Alway Save butter, melted and cooled a little

Preheat oven to 350ºF. Mix peaches, cornstarch, and cinnamon. Add peach mixture to ramekins, filling up halfway.

In a medium size bowl, mix flour, sugar, and salt together. Add butter to flour mixture and combine by hand. Form small disks to cover the peach mixture.

Bake for 30 minutes or until browned.

 

Personal Peach Cobblers
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