3 (Delicious) Recipes Using Only Canned & Frozen Foods (2024)

• 1 Tbsp olive oil
• 3 links chicken sausage
• 1 medium onion
• 2 cloves garlic
• 1 28 oz. can crushed tomatoes
• 2 tsp dried basil
• 2 tsp dried oregano
• Pinch red pepper flakes optional
• Freshly cracked black pepper
• 2 15 oz. cans Great Northern beans
• 1 lb. frozen chopped spinach frozen, do not defrost
• Salt to taste

• Add the olive oil and chicken sausage to a large pot and cook over medium-low heat until golden brown on the outside and slightly firm (about 5 minutes). Remove the sausage to a cutting board and slice them into rounds. Return the chicken sausage slices to the pot.

• Continue to sauté the sausage until fully browned. While the sausage is cooking, dice the onion and mince the garlic. Add the onions and garlic to the pot and continue to sauté until the onions are soft and transparent. The moisture from the onions should dissolve any browned bits of sausage from the bottom of the pot.

• Once the onions are soft, add the can of crushed tomatoes, dried basil, oregano, red pepper flakes, and a healthy dose of freshly cracked pepper. Stir to combine.

• Empty the two cans of Great Northern beans into a colander and rinse with cool water. Let the excess water drain away, then add the beans to the pot along with the frozen chopped spinach (no need to thaw). Stir the contents of the pot and allow them to heat through, stirring occasionally (about 10 minutes).

• Taste and add salt if needed. If a thicker mixture is desired, let the pot simmer longer until the sauce has reduced. Top with fresh parmesan and serve with hot crusty bread for dipping, if you have some.

• 2 tablespoons olive oil
• 2 cloves garlic peeled and smashed
• 4 tablespoons tomato paste
• 1 teaspoon kosher salt plus more to taste
• Freshly ground black pepper or red pepper flakes to taste
• 1 1/2 cups chickpeas from one 15-ounce can, drained and rinsed
• 3/4 cup uncooked small-shaped pasta Deb uses anellini, I could only find mini shells
• 2 cups boiling chicken broth
• 1 Bay leaf
• 1/2 cup heavy cream
• 1/2 cup grated/shaved parmesan cheese plus more for topping

• In a medium saucepot, heat the two cups of chicken broth to simmer. When heated, add the drained and rinsed canned chickpeas to the simmering broth and let cook until the beans are soft (about 10-15 minutes).

• While the beans are cooking, heat 2 tablespoons olive oil until it shimmers in a medium-large heavy-bottomed pot or deep saute pan. Add 2 smashed cloves of garlic and cook, stirring until it becomes lightly, barely browned but very fragrant.

• Stir in the tomato paste, salt, and pepper and cook them with the garlic for 30 seconds or so. Add the bay leaf, cooked chickpeas (with the two cups of stock included!) and dry pasta to the tomato paste mixture. Stir to scrape up any browned bits on the bottom of the pot, lower the heat, and simmer until the pasta is cooked and a lot of the liquid has been absorbed, about 15 to 20 minutes.

• If you'd like a little extra flavor and creaminess, add 1/4 to 1/2 cup of cream and 1/2 cup grated parmesan. Taste and adjust seasoning and ladle into bowls topped with more parmesan.

POLENTA:

• 1.5 cups chicken broth low sodium, this polenta can get salty fast
• 1 cup milk I used a mix of almond milk and heavy cream since that's all I had!
• 1/4 cup butter cubed
• 1/2 teaspoon pepper
• 3/4 cup uncooked old-fashioned grits
• 3/4 cup shredded Kerrygold cheddar cheese or any flavorful cheese, like parmesan or gouda

SHRIMP:

• 1 pound uncooked medium shrimp peeled and deveined (I used frozen)
• 3 garlic cloves minced
• 1 teaspoon Cajun or blackened seasoning

OPTIONAL TOPPINGS:

• Crumbled cooked bacon
• Sliced green onions

• In a large saucepan, bring the broth, "milk", butter, salt and pepper to a boil. Slowly stir in grits. Reduce heat. Cover and cook according to package directions, stirring occasionally. Stir in cheese until melted. Set aside and keep warm.

• In a large skillet, saute the shrimp (if frozen, do NOT thaw first), garlic and seasoning until shrimp turn pink. Serve with grits and sprinkle with bacon and green onions, if desired.