There’s nothing quite like a hearty, homemade meal to help warm up those cold winter nights.
And with a well-stocked pantry — or “Cantry” — delicious meals, like Turkey Green Bean Chili and Home-Style Chicken Pot Pie, are just a few cans away.
Because cans lock in foods’ freshness and nutrition, stocking up on staples like canned tomatoes, green beans, peas and canned chicken means that you have access to wholesome ingredients all winter long.
Plus, the more cans you store in your Cantry, the fewer last minute trips you have to make to the supermarket.
So this season, when you’re searching for satisfying, heart-warming meals that you and your family can cozy up to, start by looking in your Cantry.
TURKEY GREEN BEAN CHILI WITH CHEESY CORN FRITTERS
Prep Time: 30 minutes
Cook Time: 25 minutes
1 pound ground turkey breast*
1 cup chopped onion
1 cup chopped red bell pepper
2 cloves garlic, minced
2 (14.5 oz. each) cans Del Monte Zesty Chili Style Diced Tomatoes, undrained
1 cup water
1/2 teaspoon ground cumin
1 (14.5 oz.) can Del Monte Cut Green Beans, drained
1 (8.5 oz.) package corn muffin mix
1 large egg, beaten
2/3 cup milk
1 (8.75 oz.) can Del Monte Whole Kernel Corn, drained
1/3 cup shredded Monterey Jack cheese with jalapeno peppers
2 tablespoon vegetable oil
For Chili, cook turkey, onion, bell pepper and garlic over medium heat in a large pot for 8 to 10 minutes or until meat is brown and vegetables are tender; drain.
Stir in tomatoes, water and cumin. Bring to a boil; reduce heat. Simmer, uncovered, 15 minutes, stirring occasionally. Stir in green beans. Serve with Cheesy Corn Fritters.
For Cheesy Corn Fritters, combine muffin mix, egg, milk, corn and cheese in a large bowl. Heat oil in a very large skillet over medium heat. For each fritter, pour about 3 tablespoons of batter into hot skillet. Cook 4 minutes or until golden brown, turning once.**
If desired, substitute 3 cups chopped cooked turkey for cooked ground turkey breast. Add with tomatoes in Step 2.
Keep cooked fritters warm in a 200 degree oven while cooking the remaining fritters.
Home-Style Chicken Pot Pie
Prep time: Under 15 minutes
Cook time: 55 minutes
3 tablespoons butter or margarine
1/2cup diced onion
1/2 cup diced potato
1 (8.5-ounce) can peas and carrots, drained
1/4 cup sliced celery
1 (103/4-ounce) can cream of chicken soup
1 (10-ounce) can Valley Fresh Chunk Chicken, drained
1/4 teaspoon dried rosemary leaves, crumbled
1/4 teaspoon ground sage
1/8 teaspoon white pepper
1 (15-ounce) box refrigerated pie crusts (2 crusts)
Heat oven to 400 degrees.
In large saucepan, melt butter. Add onion, potato, peas and carrots and celery; saute 5 minutes.
In bowl, combine soup, chicken, rosemary, sage and white pepper; stir into vegetables.
Unfold 1 pie crust; fit into 9-inch pie plate. Fill with chicken mixture; cover with second pie crust. Trim crust if needed; press edge with fork. Brush top crust with egg wash (1 egg beaten with 1 tablespoon water) to create glossy crust, if desired.
Bake pie 10 minutes. Reduce oven temperature to 350 degrees. Bake 25 minutes longer. Cover crust with aluminum foil to prevent browning. Bake 15 minutes more.