Cookware Advice For Your One Pot Meals

The Pot For Your One Pot Meals - Options To Ponder

When you cook meals in one pot, you realize that not every pot is created equal. Your big stainless soup pot and equally big cast iron Dutch oven just don't produce identical results. All sorts of variables come into play. This can be frustrating, especially if you didn't plan on some of the things that can happen.

As they say, forewarned is forearmed. The fact is, different recipes for one pot meals call for different pots. Being forewarned about this will help you choose the proper pot for the dish. Let's take a look at a few types of pots to see how they would be good, or bad, in certain instances.

Stainless Steel Pot

You most likely have a set of pots and pans, with at least one very large pot that you use, perhaps, for boiling spaghetti. One advantage to these pots is they are relatively light in weight (when compared to cast iron), which means you can have a very big pot and still be able to move it around. They go right into the dishwasher, too.  The lids are usually pretty tight fitting. Stainless steel is a 'nonreactive' material, which means you can cook acidic foods without worrying about pitting or stripping the surface.

These pots, however, are not good heat conductors. Most of the heat will be on the bottom of the pot, with little heat traveling up the sides or being retained there. That means a slow simmering stew may be bubbling on the bottom, but not bubbling on the surface and in the middle. This is a pot that needs watching if you're trying to maintain a slow simmer throughout the contents.

Raw Cast Iron Pot

Often referred to as a Dutch oven, these pots are used for roasting or braising meat, and for making thick stews. The advantage to these pots is they are very durable. The better models heat evenly on the bottom and up the sides and retain the heat well, and when put on low heat, the contents will simmer slowly. A cast iron pot is also naturally non-stick if seasoned and maintained properly. Food cooked in raw cast iron also has an added benefit of absorbing iron, a necessary nutrient.

These pots are, however, very heavy. They are also 'reactive' meaning acidic foods may pit or damage the surface, and boiling food in water in a cast iron pot is not recommended. They take a longer time to heat up and to cool down, which can be both an advantage and a disadvantage, depending on the situation. Very inexpensive models may have 'hot spots' on the bottom. Raw cast iron pots need to be seasoned and re-seasoned routinely to maintain their natural non-stick coating. You cannot put a raw cast iron pot in the dishwasher.

Enameled Cast Iron Pot

One way manufacturers have eliminated the problem of the cast iron pot being 'reactive' is by applying an enamel coating. These pretty pots have all the benefits of cast iron without the problems associated with maintaining the interior and protecting it from acid and other detrimental elements. They are available in a wide range of sizes, shapes, and colors and make a pretty addition to any kitchen.

Now for the down side. They can be very expensive. However, average priced cast iron manufacturers have upped their game and are producing enameled cast iron pots to compete with the more expensive brands. Of course, these pots are very heavy.

Aluminum Pot

This is a lightweight material that also heats up fast and conducts heat well throughout the pot. Aluminum pots are also relatively inexpensive.

The bad news is, aluminum is very reactive to acidic foods, making it susceptible to pitting and discoloration. It is also rather soft and may scratch easily. This causes health concerns if used over time. To solve this problem, look for anodized aluminum. It is more expensive than raw aluminum, but the benefits are well worth it if you're considering buying aluminum.

Copper Pot

These are pretty pots that conduct heat very well. They are available with stainless steel linings so you can have the shiny copper outside with a non-reactive inside for cooking.

Yes, copper is a reactive cooking surface if not coated with stainless. Any acidic ingredient will actually transfer a metallic taste to the food you are cooking, and in some cases a gray discoloration. But, again, with a stainless interior, a copper pot can be a good choice if you want a pot that heats well, is lighter in weight, and cooks food evenly. Also, copper needs polishing, which may or may not make a difference to you. It's just another thing to keep in mind.

Conclusion
 

When it comes to choosing a pot to use for your one pot meals, you have many choices. Read through the advantages and disadvantages for each and decide what's important to you. Think about the dishes you most often make, consider the price, weigh the quality and convenience, and then go out and get the pot you need to start creating those delicious one pot meals.

Preparation Is The Trick For One Pot Magic

When you're looking for ways to save time in the kitchen, making a whole meal in one pot has to top the list.  You just have to grab a big pot, grab your ingredients, and go, right? But wait. This is where the idea and the implementation collide.

You've got your pot sitting on the stove, alright, but then you're looking at a pile of ingredients that seem to have taken over the kitchen. Suddenly, you realize that your one pot meal is going to be a lot more work than you planned.

There's the chicken that needs to be cut up and the vegetables that need to be cleaned, peeled, and chopped. The recipe calls for cooked rice and there sits the box of rice, uncooked. You think about searching for another one pot recipe, but by the time you interrupt what you're doing to dig through recipes, you are going to find yourself frustrated as the clock ticks away, resulting in yet another call to the pizza delivery place.

How do we stop this madness? It's really not with magic at all; it's all about planning and preparation. Here are a few simple ways to plan ahead so your easy one pot meals actually end up being as easy as they should be.

Protein

No matter what protein you're using in your one pot meal, get the basic preparation done well before hauling out the pot. If the recipe calls for boneless, skinless chicken, get the bones and skin pulled off the chicken as soon as you bring it home from the grocery store. If the recipe calls for cubed chicken or beef, cut it up ahead of time. Another tip to remember is slightly frozen meat cuts up easier than fresh meat. Put the chicken or meat in the freezer for a half hour and then cube it if you wish. You may want to freeze it after you cut it up to keep it fresher longer. Another bonus is that frozen cubed meat thaws faster than frozen whole meat.

If you really want to speed up your protein prep work, check the recipe to see if it calls for browning the chicken, beef, or ground meat. You may wish to do this step beforehand and store the cooled meat in the refrigerator or freezer to be used when you're ready to put the meal together. In this case, remember, the pan drippings (the brown bits on the bottom of the pot) may be a part of the flavor element for the recipe, so keep this in mind. But, if speed is most important, this step may be the best choice.

Beans are another protein we use a lot in one pot meals. As simple as it sounds, if you use canned beans, open the cans you're going to use that week, drain and rinse them, and store the beans in containers in the refrigerator. Now when you're mixing your one pot meal together, you just open and dump out the beans, removing the need to even grab the colander during your mealtime preparations.

Produce

One of the most time consuming parts of preparation for any meal, whether it's a one pot meal or not, is getting the vegetables cleaned and cut up. In restaurants, the chefs can concentrate on getting the dish cooked to perfection because all the ingredients are sitting there nicely prepared and waiting. We don't have the luxury of having a sous chef busy in our kitchen working to make our life easier. So, we have to plan ahead.

The best way to make sure we can put our meals together quickly is to have all the produce prepared ahead of time. And, the best way to do that is to do the prep work when we bring home the produce. If you wait until dinnertime, chances are time will get short and you'll find yourself chopping celery when you should already have it in the pot.

Take a look at the recipes you plan to make this week. Do the dishes call for things like onions, celery, green pepper, spinach, carrots, parsley, lemon juice and zest, or other produce? Get ahead of the game by washing, peeling, slicing, dicing, squeezing, or otherwise preparing these fresh ingredients. Then, when a recipe calls for a diced onion, you can reach for a bag of diced onion and throw it in. No cutting boards, no knives, and no clean up to worry about. Planning ahead is the key.

Pasta Etc

Many one pot recipes call for some sort of grain or seed ingredient, whether it's pasta, rice, quinoa, bread, or another fiber. Even these food items can be included in your preparation planning. If the recipe calls for cooked rice or quinoa, for instance, be sure to stock your refrigerator or freezer with plenty so you are ready to grab it and go.

If the recipe calls for raw pasta to be added in the pot with the other ingredients, you can actually choose to have cooked pasta ready instead. Make the pasta according to package directions, but be sure to leave it slightly under-cooked so your don't end up with mushy pasta after it cooks in the dish. Put the drained, cooled cooked pasta in a food storage container and drizzle olive oil over it to prevent it from sticking to itself, then keep it in the refrigerator. To use cooked pasta in a recipe that calls for uncooked pasta, just reduce the liquid in the recipe and throw the cooked pasta in during the last minutes of cooking time, just enough to heat it up.

Some favorite one pot meals call for dumplings or biscuits dropped on top. Keeping a few canisters of ready to make biscuits is one way to speed preparation work up. However, if you still prefer to whip together a simple dumpling or biscuit dough for yourself, go ahead, but do it in advance. Divide the dough into pieces the size you need for your recipe and wrap them up in plastic and put them in the freezer. They will keep for quite some time and be ready to grab to plop on top of your delicious soup or stew when you need them.

Putting meals together quick and easy calls for more than a simple recipe; you need to know how to work smarter in the kitchen. Planning and preparation go a long way to getting meals on the table in a hurry. Use your time wisely to make mealtime more efficient, and delicious!

Easy Recipe Ideas For One Pot Meals

No Recipe No Worry - Cook One Pot Meals From The Pantry

We've all been there. We find a great recipe for a one pot meal and plan to make it for dinner. Then, the day gets busy and dinnertime arrives and we didn't make it to the grocery store. Or, we get to the grocery store and forget the recipe or the grocery list. Even if we guess the ingredients, inevitably we arrive home without some crucial element for that particular dish.

The solution may be simply removing the recipe from your plans. Of course, this goes against every meal planning procedure you've ever learned. Meal planning starts with finding the recipe, right? Well, that works great, until it doesn't work.

One pot meal recipes are typically chosen because they save time. When you rely on specific recipes to make your one pot meals, you also rely on having everything you need. When time is short, or your day gets chaotic, that becomes a problem. Removing the recipes from the planning can help.

How do you remove the recipes from the planning? You stock the basics. Cooking a one pot meal can be as simple or as complicated as you want it to be. For real time savings, stick to the simplest strategy and fill your kitchen with the basics. Let's take a look at how you can stock your kitchen to have the makings of a one pot meal, with or without a recipe.

Protein

Buy chicken, beef, pork, sausage, seafood, etc. in any variety you like. Clean, trim, and cut these proteins up in bite size pieces so they thaw fast and cook fast. Bag them in good freezer bags or containers in individual recipe portions, typically 1 to 2 pounds will work for most one pot recipes. Now you can reach in the freezer for one pot meal inspiration.

Fill your pantry with good canned tuna, salmon, shrimp, crab meat, and other protein that your family likes. It doesn't hurt to have some canned chicken and ham on hand, either. When you're trying to make dinner in minutes instead of hours, opening a can may be what it takes to get a tasty meal on the table.

Canned beans, peas, and lentils are another way to easily build a protein rich meal in a hurry. Choose a wide variety of products. Don't over-think what you buy to have on hand. It's amazing how an unfamiliar type of bean can inspire a completely new dish that your family will end up loving, and requesting over and over. Of course you can use beans, peas, and lentils as the protein source alone, or mix them in dishes with meats and seafood.

Nuts and nut butters, like peanut butter, are also excellent sources of protein. Think about Thai food and the inspiration for a one pot meal will become clearer. Sprinkle chopped nuts on top of a dish for extra crunch. Just keep an open mind and you'll find uses for this often overlooked protein.

Eggs should not be overlooked, either. There are many popular dishes in all kinds of cultures that call for the addition of eggs. Some dishes may call for the egg to be beaten and drizzled in, like egg drop soup or fried rice. Other dishes may call for hard-boiled eggs to be placed on top of a dish. When you look at your ingredients, take a moment to think about whether an egg would enhance the flavors.

Produce

Keeping fresh fruits and vegetables on hand for quick meals might be a challenge. Perhaps, you can stock your kitchen with a bag of onions and potatoes, but when it comes to anything further than that, it gets a little more difficult. That's where canned, frozen, and dried may be your best bet.

Begin by stocking up on as many easy to keep vegetables and fruits as you can. Go ahead and grab a bag of onions and potatoes and keep them handy. If you have a cool spot for apples, stock up if you can. Any other root vegetables that keep longer, like rutabagas, turnips, parsnips, carrots, and even cabbage can be a good investment, but only if you have a place they will keep fresh for a while.

However, it's my experience that in order to spring into one pot meal action at the end of a busy day, you really need to have some 'grab and go' produce on hand. That means canned and frozen varieties. You will be surprised to find out how many of the fruits and vegetables you're used to cooking with are available either canned or frozen, or both.

Give some of these choices a try. A bag of frozen diced onions can be a real time saver. You'll even find combination 'basics' to use, such as frozen green pepper, celery, onion combinations.  A bag of frozen potatoes, any variety, can help speed up dinner, too. If you want convenience and class, a box of frozen pearl onions can really dress up a dish.

Have canned or frozen fruit on hand to add a kick to recipes that you have become bored with. Just think about what a can of pineapple will do for that pot of beautifully browned pork. Choose canned fruit in its own juices and you have some built-in liquid for the pot, too.

Grain

This category is very broad. It includes pasta, rice, quinoa, bread, and everything in between. Grains (and seeds) added to your pantry should include a good variety. You want standard fare, such as spaghetti and macaroni pasta, but you also want to expand your choices.

Add brown rice, wild rice, quinoa, whole grain pasta, steel cut oats, buckwheat, and other grains and seeds to your collection. Stock all sorts of shapes and flavors of pasta. You never know were the inspiration for a meal might come from. If you have large shell shaped pasta, for instance, you may decide to turn your one pot meal into a seafood extravaganza. If you have wild rice on hand, you may want to go a little wild with lots and lots of mushrooms, beef, and nuts added for crunch.

To shorten cooking time, have these ingredients already cooked and in the refrigerator or freezer. Rice and quinoa are especially easy to freeze. If you cook pasta ahead of time, drizzle some olive oil over the pasta before you put in a container in the refrigerator. This will keep the pasta from sticking to itself.

Seasoning

Snipping fresh herbs from your garden would be ideal, but that just is not in the plans for many of us. Take the easy way out and buy pre-packaged seasoning combinations. It's nice to be able to mix up your own as you like, but if you're looking for a shortcut to a quicker meal at the end of the day, having seasoning blends on hand will help.

Choose seasoning packets that appeal to a taste that you and your family like.  Some very popular combinations are the Cajun or Creole mixes and Italian blends.  Asian mixes are another popular choice, with ginger taking the lead. If you're a fan of Mexican food, look for simple taco seasoning packets and chili blends and you'll find great flavor combinations. If you like Indian food, stock up on a few packets of seasoning that contain plenty of curry and cinnamon.

If you have a couple packets of seasoning blend for each variety of ethnic cooking style you like, you don't have to stop and think and dig around in your spice cabinet to find a combination that MIGHT work. Use the pre-blended varieties and take the guess work out of creating the flavor profile you want.

You're ready to cook!

That just about covers everything you'll need to create a one pot meal without having to rely on a recipe. Of course you'll be adding some sort of liquid and perhaps a thickener or binder, but once you get these basic ingredients in the pot, the rest is gravy, so to speak. Have fun and get creative and you'll have a delicious one pot meal on the table without even glancing at a recipe!

Creating One Pot Meals For Children

Kids And One Pot Meals - A Perfect Match

If you have ever tried to cook with kids, you know the prep work can get frustrating. Kids aren't known for their patience, especially when food is involved. Any patience your kids have will fly out the window if dinner isn't on the table fast!

As your child watches you get out cutting boards, knives, colanders, beaters, cookbooks, peelers, whisks, measuring cups and spoons, pots, pans, baking sheets, etc. etc. etc., their eyes will most likely glaze over. Of course, we want our kids to learn to cook, but there has got to be an easier way, for both you and your kids.
The one pot meal is a cooking method made for kids. Having too many procedures can intimidate kids and make them want to skip the process altogether. Cooking should be fun, not frustrating.

Having a few simple one pot meals that a child can help put together is the easiest way to encourage a child to spend time in the kitchen cooking. Here is a list a couple of the easiest meals that kids can put together in one pot with ingredients that are simple to use.

Gourmet Mac N Cheese Pot

Okay, it's really not gourmet, but your child doesn't need to know that. Start with a basic macaroni and cheese mix. Get out a pot and prepare the mac and cheese according to the package directions. This is definitely a recipe every kid likes to make, so you're on your way already to a kid-friendly recipe.

After the mac and cheese is done, mix a frozen or canned vegetable into the mac and cheese. Frozen sweet peas work well, as does frozen broccoli. Your child may even like to try mixing in salsa and pinto beans or black beans for a Mexican macaroni and cheese dish. Just be sure your child chooses the ingredients so the dish is his or her own creation. You can stop there and serve, or you can create a cheesier version by adding more shredded cheese, or a creamier creation by adding cream cheese. And you can always stir in some shredded chicken if you want to add more protein and texture.

Ramen PB Crunch Thai Pot

It doesn't get much easier than this. Ramen noodles are turned into a delightfully delicious, and nutritious, meal with the addition of peanut butter (for protein) and veggies. Start simply by making the ramen noodles in a big pot according to package directions. You can use the flavor packets or leave them out. I recommend, however, that if you do use them, use only one.

Once the ramen noodles are done, take a tablespoon or more of good peanut butter and stir it into the hot ramen noodles. Now, here's where your child can choose other ingredients to add. If you keep cans of chop suey vegetables handy, that may be a good one to choose. Bean sprouts and water chestnuts alone would also be nice. Frozen french cut green beans or broccoli or sweet peas are all good choices. The more you let your child choose, the more likely it is that the meal will be eaten, and enjoyed.

Fluffy Veggie Pot

Instead of serving your child a vegetable or salad, which may very likely be pushed around the plate and not eaten, have your child cook up a full meal deal with veggies buried in fluffy stuff. For this dish you can choose either rice or quinoa for the 'fluff' portion of the meal. Start by cooking a pot of rice or quinoa according to directions on the box.

While the rice or quinoa is cooking, have your child choose the veggies for the pot.  Any assortment works just as long as your child gets to choose. When the quinoa or rice is done cooking, fluff it up with a fork, then toss in the veggies. It's that simple. Add seasoning to taste. If your child likes Mexican food, they might want to sprinkle in some taco seasoning and perhaps add pinto beans, corn, and some chopped tomatoes. The idea is to let your child have fun fluffing up the ingredients in the pot and then sitting down to a scrumptious bowl of healthy goodness.

We know that when we get kids involved in preparing and cooking their own meals they eat better. Try these simple one pot meals with your kids and they could start branching out on their own, looking for even more ways to create delicious meals for themselves, or maybe the whole family!

Cooking Tips For One Pot Meals - Dutch Oven vs Crock Pot

Since man first set fire to a piece of wood, cooking has been evolving in all directions. We sear, fry, grill, smoke, bake, braise, boil, steam, and simmer. Preferred cooking methods have changed often through time. Not surprisingly, we have developed some favorite cooking methods to get the most flavor out of certain foods, as well as to save time and money.

The crock pot, which was very popular in the 1970s, has enjoyed a rediscovery of sorts. The convenience, energy savings, and time savings of the crock pot has attracted a whole new fan.  The 'set it and forget it' group is back! And, with the new and improved crock pot designs, efficiency and ease of use is a big seller.

At the same time, the Dutch oven has had a rebirth, as well. Beautifully designed enameled models are becoming more and more popular in today's kitchen. We also have the dedicated cast iron fan who has loved their favorite Dutch oven for decades. With both styles - the traditional 'campfire' style cast iron Dutch oven and the colorful enamel Dutch oven - we have plenty of options to enjoy.

So, how do we decide which method is best for making one pot meals? Let's take a look at a few reasons you might choose one or the other, or both.

Heat

Browning meat before adding it to a dish is much desired. This method adds not only color and flavor, but sears the meat to seal the juices. It also provides those nice 'browned bits' on the bottom of the pot that recipes often call for deglazing with a liquid. This flavor cannot be ignored.

A crock pot is not designed to get hot enough on the bottom to sear protein. You won't get 'browned bits' and you won't be able to create a roux with flour and butter effectively   in a crock pot.

You will also not be able to saute onion, celery, or garlic before adding the remaining ingredients in a crock pot. Again, the temperature on the bottom of the crock pot simply will not work well. You can try to turn the crock pot to high and add the ingredients, but the results will not be the same.

To solve this, you can brown the meat and saute the vegetables in a separate skillet over high heat, then add the ingredients to the crock pot. You could then deglaze the skillet to get up the 'browned bits' and add them to the crock pot. This works, but it does require more steps and more clean up.

The Dutch oven wins this argument. Browning and sauteing, when desired, is best done in the same Dutch oven you are using for your meal preparation, both for flavor and for clean up.

Ease

You can't argue the fact that putting ingredients in the crock pot, setting it and forgetting it, has its advantages. If your home life is chaotic after school and after work, walking into the house and having a crock pot meal all ready to eat is a plus.

Recipes for crock pot meals that take eight, nine, or ten hours are never difficult to find, meaning even if you are away from home for that long, you can still come home to a delicious meal in the crock pot.

Meals can even be prepared the night before, with veggies, meat, and liquid all layered in the crock pot insert and put in the refrigerator. Then, in the morning, just put the insert in, plug it in, and turn the heat to low. Some crock pots have more sophisticated timers that you can set to turn on when you want it and even lower the temperature to keep it on warm until you get home.

The crock pot wins this argument. Nothing beats the ease of having everything together and just setting a timer to start when you leave, and be ready when you get home. If you don't do any browning in a separate pan, clean up is easy, too.

Simmer

When you put a Dutch oven on top of a burner on low, you have one disadvantage over a crock pot; the heat source is direct. You will have to check and stir the contents often. If the burner is set low enough to keep the contents from sticking or burning on the bottom, you may not get enough heat to keep the rest of the contents simmering.

It's true that the crock pot is surrounded by heat, allowing the contents to simmer more evenly.  But, not all crock pots have a lot of temperature control, which could mean the contents are simmering too fast even on the low setting.  If your crock pot has only a high and low setting, there isn't much you can do to slow the simmer down if it's already set on low.

Of course, many of the newer, heavier Dutch ovens are made so well that the heat is distributed evenly around the entire bottom and up the sides. And, many crock pots now come with a wide range of temperature settings to help maintain a slow simmer.

There is a lot to consider here. Basically, neither the Dutch oven nor the crock pot is the clear winner in this argument.  The Dutch oven must be watched and adjusted, while the crock pot has a more even simmer, but it could be too fast with no adjustment available. This is strictly a personal preference, and depends on the equipment you have and the meals you are making.

Conclusion

The simple fact is, there are pros and cons to both the Dutch oven and the crock pot. Searing and browning is important for many dishes, so you may want to cook in a Dutch oven to keep everything in one pot. Or, your lifestyle may require meals ready the moment you walk in the door, which would best be served with a crock pot for easiest preparation and clean up.

In my opinion, you need both. If the cost and storage space works, invest in a good Dutch oven and a good crock pot that will meet your family's needs.  Having both pieces of equipment in your kitchen will open up a whole world of perfectly prepared delicious meals.

Easy Cooking Tips For One Pot Meals

What Canned Foods Can Do - Modern Help For One Pot Meals

Since we all grew up with canned food, we have to remind ourselves sometimes that canned food hasn't always been available in every grocery store. Once upon a time, the method of canning food was used primarily at home to preserve a season's harvest. Since refrigeration and freezing were not commonplace, canning was a homemaker's best way to ensure a table filled with nutritious food throughout the year.

Of course, things have changed, and just like other fast moving changes in society, canned food had a few bumps along the road to the grocer's shelves. Some of the earliest mass-produced canned foods weren't exactly what the homemaker expected or wanted. Even though there was no denying that opening a can of kernel corn was faster and easier than cutting kernels off an ear of corn, the results were less than satisfactory.

Now, through years of perfecting the process and understanding the need for better nutritional value, canned food companies have built a reputation for better quality. Most canned food manufacturers now pride themselves in getting their product from the field to the can in the shortest time possible and with the best quality.

When it comes to putting meals on the table fast, today's canned foods are going to be one of your best options. Let's take a look at how this old fashioned convenience food can work for you in the kitchen to save time while producing a filling, nutritious meal for the whole family.

Make it a Canned Bonanza
 

Take a look at the variety of canned soups, stews, meats, fish, and vegetables, you can buy. Combine two, three, or more of these canned goods and you'll come up with a hearty main dish that is filling, nutritious, and delicious. For instance, if you have a can of shrimp or albacore tuna, a can of New England Chowder, and a can of corn, you have a filling seafood corn chowder. Add a can of diced tomatoes if you prefer Manhattan style chowder. A can of chicken broth heated with a can of diced tomatoes, tomato sauce, green beans, yellow beans, corn, and sliced mushrooms makes a nice thick vegetable stew.

If you have canned black beans, diced tomatoes, whole kernel corn, and green chilies, you have good spicy filling for burritos. If you have cooked rice, you can mix it all together for Spanish rice. Put pineapple chunks, sliced peaches, sliced pears, and a couple cans of mixed fruit in a bowl, drizzle in a little sweetened condensed milk, stir, and chill. When ready to serve, spoon small portions into dessert dishes and sprinkle chopped nuts and shredded coconut on top for a sweet ambrosia salad.

Add Canned for Convenience

When you're cooking a meal, remember to reach for a can when you want to cut out preparation steps but still have a hearty dish. One very simple application is to thicken and flavor homemade gravy or sauce by adding a can of golden cream of mushroom soup to the pot.

You can also use ready-to-serve soup as a starter for your own homemade soup or stew. Start by browning the beef, chicken, or other meat for your soup, add broth or water and any vegetables you want to add, then add the canned soup to flavor the soup without measuring or chopping a lot of seasonings. You can do the same for spaghetti sauce and chili by adding seasoned canned tomatoes. The built in seasoning cuts prep time in the kitchen.

Complete the Meal With Canned

The finishing touch to your chicken tortilla soup or bowl of chili could be a spoonful of canned green chilies. Perhaps you are serving a fresh spinach salad with canned albacore tuna. Add a sprinkling of canned Mandarin oranges on top to complete the dish  in a delicious way.

Crunchy coleslaw will benefit from the added texture, color, and flavor of canned kidney beans. If omelets are on the menu, heat up a can of corned beef hash and spoon it into the center before folding the omelet over. You'll enjoy that salty, creamy texture inside the fluffy eggs. Even sardines can be an added flavor for foods. Smash them up along with mustard and cream cheese and add to your Deviled Egg recipe for a flavor (and protein) boost. A bowl of yogurt may be good for you, but you can improve on it by putting canned fruit in the freezer, then puree the fruit in a blender along with the yogurt for a delicious, and healthy slushie.

These are just a few ideas for using canned goods. If you've never thought of stocking canned vegetables, fruit, meat, and other convenience foods in your pantry, you should consider how much time using canned goods may save in the kitchen. Having a good selection of canned goods at the ready is a great way to make mealtime less chaotic, and a lot more delicious, too!