Cans Get Me Cooking; Do #CansGetYouCooking

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As many of you know, my moto on this blog is to make cooking easy. I’m pressed for time and I personally have no issues opening a can to feed my family dinner. If you follow me Facebook, you will know that I have had some medical things come up, and I am currently super tired all the time. By super tired, I mean I am napping all day and then still sleeping at night. Making a huge homecooked meal for dinner just isn’t happening. (And don’t any of you worry. I have seen a doctor who did a ton of bloodwork. I am waiting for my follow-up appointment on 10/10 to see how we proceed from here).

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The best part of using canned food is that you don’t have to feel guilty about it. First, 73% of Americans throw away spoiled fruits and vegetables on average two times a week! I can admit to being guilty of this myself. Those cans in my pantry help make sure nature’s bounty doesn’t go to waste. It also allows my kids to eat more of them, because I always have cans on hand. The canning process locks in foods’ freshness, flavor and nutrients at the peak of ripeness, just hours after picking, and according to a University of California Davis study, many canned fruits and vegetables have the same nutrients as their fresh or frozen counterparts!

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It is totally amazing what you can make from just a couple canned ingredients. One of my new favorite recipes is this Pumpkin Pudding. It’s easy and you make it in the slow cooker. Seriously, what’s not to love?!?!?!

Pumpkin Pie Pudding
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • Nonstick cooking spray
  • 1 15 ounce can pumpkin
  • 1 5 ounce can evaporated milk (2/3 cup) (I used Nestle Carnation Evaporated Milk.)
  • ⅓ cup sugar
  • 2 tablespoons pumpkin pie spice
  • 1 1-layer-size yellow cake mix
  • ¼ cup butter, melted
  • Frozen whipped dessert topping, thawed (optional)
Instructions
  1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.
  2. In a medium bowl stir together cake mix and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.
  3. Cover and cook on high-heat setting for 2½ hours. Cool, uncovered, for 30 minutes.

Topping it with ice cream or whipped cream makes it absolutely irresistible.

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What are some of your favorite recipes or sides made from cans?

Slow Cooker Pot Roast

I always love easy to make slow cooker recipes. I love being able to throw together a few things in the morning, and then have supper ready for that evening. Like tonight, Bill was over an hour late, but the kids and I were able to eat.

Slow Cooker Pot Roast
 
Author:
Ingredients
  • 1 cup beef broth
  • ⅓ cup Italian dressing
  • ¼ cup BBQ sauce (I used Country Bob's All Purpose Sauce)
  • 1 tsp oregano leaves
  • 1 lb beef stew meat
  • 4 potatoes
  • 1 bag baby carrots (16oz)
  • 1 large onion, cut into chunks
  • 3 tbsp Tastefully Simple Bacon Bacon Seasoning (A couple pieces of chopped up bacon should work too)
  • 3 tbsp flour
  • 3 tbsp water
Instructions
  1. Mix broth, dressing, BBQ sauce, and oregano in a bowl. Put all remaining ingredients in the slow cooker except for the flour and water. Pour bowl mixture over the ingredients in the slow cooker. Cover and cook on low for 8 - 9 hours (or 4 - 5 hours on high).
  2. Fifteen minutes before you want to serve, use a slotted spoon and transfer meat and veggies to a serving bowl. Cover with foil.
  3. In a bowl, mix the flour and water until well blended. Stir into slow cooker. Cover and cook on high for 15 minutes. Spoon over meat and vegetables.

 

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Slow Cooker Round Steak

We were so hungry when I made this easy to make slow cooker that I forgot to take pictures!

Slow Cooker Round Steak
 
Author:
Ingredients
  • 3 potatoes, peeled and quartered
  • 1 chopped onion
  • 6 carrots, peeled and sliced into 1 inch pieces
  • 2 lbs boneless round steak
  • 1 package dry onion soup mix
  • 1 can condensed cream of mushroom soup
  • ¾ cup water
Instructions
  1. Place the potatoes, onion, and carrots into the slow cooker. Cut the steak into six pieces and place meat on top of the vegetables. In a mixing bowl, combine the soup mix, soup, and water. Then pour the mixture over the beef.
  2. Cover and cook on low for 7 - 10 hours.