Curried Pumpkin Soup

Many parents pride themselves on serving their families wholesome, homemade meals. But 60 percent of moms think that coming up with dinner ideas is more difficult than getting their children to go to bed on time. Moreover, 61 percent of moms frequently order takeout or go out to eat because they don’t have the ingredients on-hand to make dinner.

When it comes to mealtime, a well-stocked pantry can be the difference between culinary success and a dinner let-down. It’s no secret that canned foods are convenient, but did you know that cans are also a great way to get food from the farm to your family’s table? Canned fruits and vegetables are picked and packed at their peak of ripeness and nutrition. The canning process locks in foods’ natural goodness so it’s at arm’s reach whenever you’re ready to get cooking.

Here are five easy recipes to inspire your family to get back into the routine of eating healthy, home-cooked meals:

Curried Pumpkin Soup
Chicken Burrito Salad
Pasta with Spinach Pesto
Southern Style Succotash with Sweet Corn Sauce
Easy Weeknight Seafood Paella

For more information, recipe inspiration and the benefits of canned foods, visit CansGetYouCooking.com.

Curried Pumpkin Soup

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 1 large carrot, peeled and chopped
  • 2 cloves garlic, minced
  • 2 teaspoons fresh ginger, minced
  • 1 1/2 teaspoons curry powder
  • 1 can (14 ounces) chicken or vegetable broth
  • 2 cans (15 ounces) 100% pumpkin
  • 1 can (14 ounces) coconut milk
  • 1 teaspoon salt
  • pumpkin seeds

Preparation

  1. In large saucepan, melt butter over medium heat. Add onion, carrot, garlic, ginger and curry powder. Cook until carrots are almost soft, 5-8 minutes, stirring occasionally.
  2. Add broth and bring to boil over high heat. Reduce heat to medium-low; cover and simmer until carrots are very soft, 10 minutes.
  3. Transfer to blender or food processor and puree until very smooth. Return to pan and stir in pumpkin, coconut milk and salt. Cook over medium-low heat until heated through, 2-3 minutes.
  4. Garnish with pumpkin seeds, if desired, and serve.

Serves
4

Preparation Time:
5 minutes

Cook Time:
25 minutes

Chicken Burrito Salad

Chicken Burrito Salad

Ingredients

Salad:
  • 1 small head romaine lettuce, torn into small pieces
  • 1 cup cooked brown rice
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (14 ounces) diced tomatoes
  • 1 can (10 ounces) chicken breast chunks, drained and flaked
  • 1 can (10 ounces) corn kernels, drained
  • 1 can (4.25 ounces) diced green chilies, drained
  • 1 can (2.2 ounces) sliced ripe black olives, drained
Dressing:
  • 2 tablespoons fresh-squeezed lime juice
  • 1 tablespoon fresh chopped cilantro
  • 3 tablespoons extra-virgin olive oil
  • salt and ground black pepper, to taste

Preparation

  1. Salad:
    In large platter or individual bowls, place lettuce leaves. Top with brown rice, black beans, diced tomatoes, chicken, corn, green chilies and black olives.
  2. Dressing:
    In small bowl, combine lime juice and cilantro; whisk in olive oil. Add salt and pepper, to taste. Drizzle dressing over salad.

Serves
6

Preparation Time:
15 minutes

Pasta with Spinach Pesto

Pasta with Spinach Pesto

Ingredients

  • 1 can (13.5 ounces) spinach, well drained
  • 1 cup fresh parsley leaves
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup walnuts or almonds
  • 1 large garlic clove
  • 1 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup extra-virgin olive oil
  • 1 box (16 ounces) fettuccine noodles

Preparation

  1. In food processor, combine spinach, parsley, cheese, nuts, garlic, basil, salt and pepper; blend well. In slow, steady stream, add olive oil until mixture is blended and smooth.
  2. Cook fettuccine as package directs. Drain. Toss spinach pesto with fettuccine.

Serves
4

Preparation Time:
10 minutes

Cook Time:
15 minutes

Southern Style Succotash with Sweet Corn Sauce

Southern Style Succotash with Sweet Corn Sauce

Ingredients

Succotash
  • 4 ounces olive oil
  • 1 can (14.5 ounces) sweet corn kernels, drained
  • 1 can (15.5 ounces) butter beans
  • 1 can (15 ounces) sweet peas
  • 1/2 cup sliced canned carrots, drained and diced
  • 1/4 cup canned diced tomatoes
  • 8 sprigs fresh thyme
  • 1 fresh bay leaf
  • salt and pepper, to taste
Sweet Sauce
  • 6 ounces canned corn, excess liquid strained off
  • 3 ounces champagne or dry white wine
  • 4 tablespoons butter
  • salt
  • pepper
  • thyme sprigs

Preparation

  1. Succotash
    Add olive oil to large skillet and quickly saute all ingredients with salt and pepper until heated through, about 5 minutes. Serve on top of Sweet Corn Sauce.
  2. Sweet Sauce
    In blender, puree corn and champagne until very smooth. Strain through fine strainer and place strained corn juice in small saucepan. Heat until simmering and slowly add cold butter, salt, pepper and fresh thyme.

Serves
4

Preparation Time:
15 minutes

Cook Time:
20 minutes

Easy Weeknight Seafood Paella

Seafood Paella

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 small green bell pepper, cored, seeded and diced
  • 2 large garlic cloves, minced
  • 1 box (8 ounces) yellow rice
  • 1 can (14 ounces) vegetable broth
  • 1 can (14 ounces) diced tomatoes
  • 1 can (10 ounces) whole baby clams, drained
  • 1 cam (8.5 ounces) peas, drained
  • 1 can (6 ounces) medium shrimp, drained
  • 1 can (3.8 ounces) sliced ripe olives, drained

Preparation

  1. In 2-quart saucepan over medium heat, heat oil; add onion, green pepper and garlic. Cook 5 minutes, stirring occasionally.
  2. Add rice and vegetable broth. Over high heat, bring to boil. Reduce heat to low; cover and simmer 20 minutes.
  3. Stir in tomatoes, clams, peas, shrimp and olives; cook 5 minutes.

Serves
4

Preparation Time:
5 minutes

Cook Time:
25 minutes

Article courtesy of Family Features and CMI.

This article originally appeared on LittleRockFamily.com in January 2016.