I know many of us stockpiled a number of foods that don’t go bad for a while – but now don’t know what to do with them! I personally love incorporating canned food into my recipes just because its so easy. You can always have basic canned ingredients like tomatoes, beans, corn, etc. in your pantry to use at any time. So whether you’re living off canned foods or just want a few new meals to try out with your stockpile, today is all about canned tomatoes.

Here are 6 EASY meals with canned tomatoes to try:

Basic B Chili with Spicy Cauli Rice

Ingredients:

• 4 oz ground beef, 90%, lean, raw

• 1 cup canned, diced tomatoes

• 1 cup carrots

• 1/4 onion, yellow

• 1/4 cup celery stalks, chopped in half

• 1 cup veggie noodles/rice, cauliflower “rice”, raw

• 2 Tbsp Parmesan cheese, grated

• Dashes: chili, garlic salt, red pepper flakes, cumin

Directions:

1. This recipe works best when making 2-3 servings.

2. Spray a pan with an oil spray. Stir fry beef until no longer pink.

3. While beef is cooking, spray a pot with an oil spray. Cook carrot (chopped), onion (diced), and celery (diced) for ~6-7 minutes.

4. Add in tomatoes and beef. Add in cumin, chili powder, garlic salt, red pepper flakes. Cook on low heat for at least 10 minutes.

5. Clean the ground beef pan and spray it again with an oil spray. Stir-fry cauliflower rice for 7-8 minutes, or until you see some browning.

6. Add in Parmesan cheese, cumin, and chili powder.

7. Top cauli rice with chili and serve.

8. If you want to add a little cilantro and/or sliced jalapeno please do!

9. No beef? Use ground turkey or tofu instead. No cheese? Use a dairy-free version.

Chicken Tortilla Soup

Ingredients:

• 5 oz chicken breast, boneless, skinless, raw

• 1/4 cup beans & legumes, black beans, cooked

• 1/2 cup canned, diced tomatoes

• 1 cup carrots

• 1/2 cup celery stalks, chopped in half

• 1/2 onion, yellow

• 2 cups broth, chicken or beef

• 1/2 oz tortilla chips

• 1/4 Tbsp garlic, minced

• Dashes: chili, cumin, salt, pepper

Directions:

1. Spray pan with an oil spray. Cut raw chicken into pieces. Cook chicken for 7-8 minutes, stirring occasionally. Use an instant read thermometer to make sure chicken gets to 165 degrees internally.

2. Spray a pot with an oil spray. Add in garlic, heat for 1-2 minutes.

3. Add in carrots (chopped), onion (diced), celery (diced), beans, and seasoning. Cook, mixing, for 7-8 minutes.

4. Add in tomatoes, broth, and chicken to the pot.

5. Turn the burner to low heat & let sit, covered, for a minimum of 10 minutes. Stir occasionally.

6. Top with tortilla chips (crumbled) at the end.

7. Lasts for 3 days. Freeze if not using.

Open-Faced Stuffed Peppers and Arugula Salad

Ingredients:

• 4 oz ground turkey, 93% lean, raw

• 1/2 cup tomatoes, canned, crushed

• 2 cups leafy greens, arugula, raw

• 2 Tbsp Parmesan cheese, grated

• 1 Tbsp vinaigrette, less than 50 calories per 2 Tbsp

Directions:

1. Preheat oven to 400 degrees.

2. Spray a pan with an oil spray. Stir fry turkey until no longer pink.

3. Slice bell peppers in half & cut out stem, stuff with crushed tomatoes, turkey, and Parmesan.

4. Bake for 25 minutes.

5. Mix arugula with dressing & serve on the side.

6. No dairy? Use avocado.

Shakshuka in the Oven

Ingredients:

• 2 eggs, large

• 1/2 cup tomatoes, canned, crushed

• 1/2 cup spinach

• 1/2 bell pepper, red

• 1/4 jalapeño

• 1/2 onion, white

• 1/3 cup feta cheese, crumbled

• Dash: paprika, cumin

Directions:

1. Preheat oven to 400 degrees.

2. This recipe works best when making 2-3 servings (so double or triple ingredients when preparing).

3. Stir fry bell pepper and onion with an oil spray on the stove top until you see some browning (~5 minutes).

4. Add in seasonings, tomatoes, and spinach. Cook for another 3 minutes, mixing frequently.

5. Spray casserole dish with an oil spray.

6. Add tomato mixture to casserole dish.

7. Crack eggs on top of tomato mixture, keeping yolks intact. Top with cheese.

8. Bake until egg whites turn opaque, about 25 minutes.

Eggplant Parm

Ingredients:

• 1 cup eggplant slices

• 1/2 cup tomatoes, canned, crushed

• 1/3 cup mozzarella, shredded

• 1/3 cup Parmesan cheese, grated

• Dash: oregano, basil, pepper

Directions:

1. Preheat oven to 400 degrees.

2. This recipe works best when making 2-3 servings.

3. Note: 1 eggplant is about 2 cups of sliced eggplant.

4. Spray pan with an oil spray; cook eggplant slices for ~2 minutes on each side on medium heat.

5. Spray casserole dish with an oil spray.

6. Layer tomatoes, eggplant slices, shredded mozzarella cheese and grated Parmesan cheese.

7. Bake for 25 minutes.

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