Did you know that February is National Canned Food Month? Right?! Me neither. Beginning in 1987, the Canned Food Information Council designated this month to combat myths around canned foods being less nutritious.
Whether you’re trying to use your pantry staples to save on groceries or just want to get some new recipes in the rotation, this is a great time to grab the can opener. Here are a few recipes you “can” try out for yourself.
Buffalo Chicken Dip–I make this dip for game days, but it’s a crowd pleaser any time of year. With canned chicken as its base, and your favorite hot pepper sauce and Ranch dressing, this dip dives deep into your pantry staples. (Pro tip: Skip the slow cooker–after you’ve followed step 1, throw all this goodness in a baking dish and sprinkle more cheese on top. Then bake at 350 for about 20-30 minutes. Serve with tortilla chip scoops.)
Crockpot White Chicken Chili–I’ve shared this gem in a previous post, but since it uses 6 cans (maybe more if you use canned chicken broth rather than the carton) it’s worth repeating. This is such a flavorful white chili and can be spiced up if you prefer some heat. If you haven’t made it yet, I highly recommend giving it a try while the colder weather is here.
Vegan Spaghetti–If you’re looking for a meatless Monday option or you’re a vegan, I recommend this tasty pick. Featuring canned tomatoes, olives, chickpeas, and artichoke hearts, this dish requires only 15 minutes of cooking time so it’s a great weeknight choice. If you’re trying to add more veggies in your diet, you could even swap the pasta for zoodles.
This dessert is so good that I’ve actually requested it for my birthday in years past. Using two cans, one crushed pineapple in juice and one cherry pie filling, plus a boxed yellow cake mix and a stick of melted butter, this is the epitome of lazy-day dessert. Delicious hot or cold (I’m looking at you, breakfast) or even with vanilla ice cream, if you only try one canned food recipe this month, I’d make this one!