A few surprisingly decent recipes were discovered while Stefan was trying not to scratch himself into delirium. I wasn’t feeling like going shopping and never managed to take anything out of the freezer until it was too late for it to thaw completely…so I found myself visiting allrecipes.com and typing in a few ingredients that I knew we actually did have.
I used canned turkey and kidney beans for this meal which turned out really tasty. It was all I had on hand but I would probably try it again with this combo anyway. I don’t think I would often be eating most types of canned meat in general (aside from tuna)…but if you’re in a pinch this will feed quite a few people.
Six Can Chicken Tortilla Soup
INGREDIENTS
- 1 (15 ounce) can whole kernel corn, drained
- 2 (14.5 ounce) cans chicken broth
- 1 (10 ounce) can chunk chicken
- 1 (15 ounce) can black beans
- 1 (10 ounce) can diced tomatoes with green chile peppers, drained
DIRECTIONS
- Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
This recipe sounds gross and I was really skeptical about how it would turn out…but I am happy to say that it did taste quite good. Again, not something I would likely want to eat all the time but in a rough situation, it was simple, quick and filling. The cheddar really makes it great though so be generous.
Tropical Tuna Melts
INGREDIENTS
- 1 (6 ounce) can tuna, drained and flaked
- 1 tablespoon mayonnaise
- 1/2 teaspoon celery salt
- 1/8 teaspoon lemon-pepper seasoning
- 2 English muffins, split and toasted
- 1 (8 ounce) can sliced pineapple, drained
- Grated Cheddar cheese
DIRECTIONS
- Combine tuna, mayonnaise, celery, salt and lemon-pepper; spread over muffin halves. Top each with a slice of pineapple and cheese. Broil 6 in. from the heat for 2 minutes or until cheese is melted and lightly browned. Serve immediately.
