Welcome back to Recipe Wednesday; another avenue to promote your very best content, this time in the form of your most favorite recipes on your blog. Each Wednesday when you visit HLB you’ll find the theme for the newest recipe round up.
Some weeks our themes read like cookbook chapters, spotlight ingredients or flavors, or simply request the best recipe for a certain situation. Find an appropriate recipe from your blog archives to fit the theme and add to the link up. Or be inspired to create a new theme-friendly dish worth posting about before next Wednesday.
Each week we feature a handful of our favorite recipes from our HLB Members [learn how to become a Member here: HLB Membership How-To,] giving even more exposure to some of the best you’ve shared from your own kitchen. Let’s get to it, shall we?
Today’s topic is Canned Food Cooking! Here are some of our favorite recipes from around the HLB community to add to your meal plan:
Easy Vegetarian Southwest Black Bean Polenta Bake from Cotter Crunch // “Southwest black beans polenta casserole is a wholesome gluten free, vegetarian casserole. Thismeatless meal is made with southwest black beans, polenta, roasted peppers, and more. Supereasy to make ahead, healthy, and it feeds a crowd!”
Clean Eating Creamy Chicken Enchilada Soup from Kim’s Cravings // “This Clean Eating Creamy Chicken Enchilada Soup is a quick and easy meal that is full of amazing flavors and is perfect for a chilly, busy day!”
Cuban Black Beans with Kale from Nutmeg Notebook // A hearty, comforting dish seasoned with a variety of Cuban-influenced spices and packed with nutrition.
Tuna Quinoa Sliders from Hungry Hobby // “These Taco Tuna Quinoa Sliders are the ultimate make ahead protein packed lunch, snack, or whenever option. They are freezable so you can make a million of them to have whenever you want ( like I finally decided to do!) Did I mention they are only five ingredients? Simplicity for the win!“
Thai Red Curry Salmon Cakes from Eat Spin Run Repeat // “These are SUPER easy to make, and there are so many different ways you can customize them to suit your taste preferences. They’re not just for snacks either – they’re perfect as part of a bigger meal or on top of an entree-size salad.“
Roasted Tomato Soup Made with Canned Tomatoes from Delightful Repast // “I’ve found that really good canned tomatoes (I always use Muir Glen organic) make better soup than the less-than-stellar fresh tomatoes available. If I couldn’t get Muir Glen’s fire-roasted tomatoes, I would get the canned whole tomatoes and roast them along with the other vegetables…”
Quick Tex-Mex Black Beans from Oatmeal with a Fork // “An easy recipe for black beans, made with onion, garlic, and salsa! Quick, healthy, and delicious when paired with Spanish rice and whole-grain tortillas.“
Tuna Quinoa Cakes from The Lean Green Bean // “These Tuna Quinoa Cakes are a great way to add some extra protein to your day. Eat them plain, put them on a bun, or use them to top your salad for a healthy lunch or dinner!”
Pinto Bean and Cheese Freezer Burritos from A Healthy Slice of Life // “These kid-approved freezer burritos will satiate your family with their delicious, southwestern flavor and a hearty blend of macros from brown rice and pinto beans. Make a batch to keep in the freezer for those busy days when you need a quick and healthy grab-and-go meal!”
Tuna and Chickpea Salad from Food Pleasure and Health // “Packed with protein and other nutrients, Tuna and Chickpea Salad is a light, delicious, and healthy option for snack and lunch.”
Skillet Black Bean Taco Zoodles from Confessions of a Mother Runner // A great way to utilize garden and CSA squash, this zoodles dish partners with canned goods like black beans and tomatoes to bring a fiesta to the table on Meatless Monday, Taco Tuesday, or any ‘ole night of the week!
Red Gold Tomato Risotta from Dash of Evans // “This Tomato Risotto using Red Gold Tomatoes is perfect for the holidays–works well with any protein! Try it with roasted chicken, a beef tenderloin or even on it’s own!“
Coconut Pumpkin Chia Pudding from Eating Bird Food // “Pumpkin, coconut milk and chia seeds are combined and topped with toasted coconut flakes and an almond butter drizzle to make a thick and creamy pumpkin chia pudding for fall. It’s paleo-friendly, vegan and great for breakfast or as a snack.”
Homemade Hummus with Canned Chickpeas from Chelsea’s Healthy Kitchen // “The best homemade hummus with canned chickpeas! SO easy to make with just 6 ingredients and ready to devour in under 10 minutes!”
Shrimp Taco Bowls with Pineapple Salsa from Healthy Delicious // “Healthy Shrimp Taco Bowls are overloaded with flavor and texture. Bonus – they can be made ahead for grab-and-go meals all week long!“
Now it’s time for the link up! Find a recipe on your blog showcasing your canned food cooking skills and link it up below. We’ll also be sharing some of our favorite recipes featuring canned food we’ve found on our members’ blogs on social media today with the hashtag #CannedFoodCooking
If you don’t have a recipe that fits this week’s theme on your blog, why not make one and share it this week? Let HLB’s Recipe Wednesday series be a pool of inspiration for your recipe creation and post ideas.
Please limit yourself to 2 recipes per blogger. If you enjoy our weekly roundups, we’d love if you shared about Recipe Wednesdays with your blends and followers!