Weekday Mealtime Salvation

MISSION, KS — (Marketwire) — 01/10/13 — (Family Features) “What’s for dinner?” It’s often the most dreaded question of the day. Between school, activities, work and life, there are nights the big dinner decision doesn’t happen until the last possible minute.

Fortunately, the answer is probably right in your pantry — canned food. Canned foods are not only convenient and budget-friendly, they reduce your cooking time and inspire wholesome and delicious meals your family will love.

Canned items are also one of the best ways to get food directly from the farm to your family’s table. Because many fruits and vegetables are canned directly after harvest, the canning process seals in foods’ freshness and natural goodness, retaining their taste, quality and nutrients. Canned vegetables and fruits often provide as many vitamins and as much dietary fiber as their fresh and frozen counterparts.

So when you’re cooking with canned foods, you can feel confident that you’re serving your family a high-quality, hearty, home-cooked meal. And, most importantly, you know what’s for dinner. It’s in your pantry (a.k.a. your “Cantry.”)

Heat oil in a large skillet over medium-high heat. Add onion and saut until lightly browned, stirring often, about 4 minutes. Add beef and cook until lightly browned, about 4 minutes.

Add chiles, tomatoes, corn, beans, chili powder, cumin and pepper and stir until heated through, about 3 minutes.

Season to taste with salt, if needed. Transfer to a serving bowl and keep warm.

To serve, plate up warm tortillas, dish up cheese, lettuce, and avocado (if desired). Serve with taco meat filling. Assemble and enjoy.

Preheat oven to 375 degrees F

Heat large skillet over high heat. Spray with a thin film of oil and wipe out with a paper towel. Cook tortillas on both sides until blistered and soft, about 1 minute per side; keep warm.

While tortillas are cooking, pour 1/3 cup enchilada sauce into a pie plate or small rectangular baking dish, about 6 x 10 inches. Mix the remaining sauce with sour cream; set aside.

Mix meat filling, cheese and cilantro in medium mixing bowl.

To assemble: Fill a tortilla with 1/4 cup of the meat mixture, and roll up like a tight cigar. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling. Pour enchilada/sour cream mixture over enchiladas. Cover tightly with foil and bake until sauce is bubbling, about 15 minutes. Top with green onions.

In a large saucepan, heat oil over medium-high heat; add onion and celery. Saut, stirring occasionally, 8 to 10 minutes or until softened. Stir in soup and broth. Add rice, carrots, chicken, chili powder, cumin, chipotle chile and 3/4 cup cheese; bring to a boil, stirring occasionally. Reduce heat and simmer 10 minutes to blend flavors; stir in evaporated milk and chopped cilantro. Garnish with remaining cheese and cilantro sprigs.

Toss beef, soy sauce, water, molasses, cornstarch and crushed red pepper in a mixing bowl until the beef is uniformly coated; set aside for 15 minutes.

Heat wok over high heat until smoking hot. Add 1 teaspoon oil. Add onion and stir-fry until translucent, about 1 minute. Add corn and mushrooms and stir-fry until heated through, about 1 minute. Add garlic and ginger and stir-fry another 30 seconds. Transfer to a clean mixing bowl.

Add another teaspoon of oil to the wok and heat until smoking. Add beef and stir fry until browned, about 3 minutes. Add diced tomatoes and continue cooking until beef is cooked through, scraping any brown bits clinging to the surface of the wok into the mixture. Transfer to bowl with vegetables.

Add remaining oil to wok. Add broccoli florets and stir-fry until bright green, about 1 minute. Add 1/2 cup water, toss with broccoli, cover and steam until broccoli is tender, about 2 minutes.

Uncover, return vegetables and beef to broccoli, and toss until everything is combined. Scrape onto a large serving platter. Garnish with sliced scallion.

Heat oven to 400 degrees F.

Sprinkle cornmeal on bottom of pizza pan.

Place pizza crust over cornmeal. Spread pesto sauce over surface of crust. Top with remaining ingredients.

Bake 15 minutes or until cheese is melted and edges are browned.

Recipes and images courtesy of Mealtime.org.