Every day, Second Harvest’s Nutrition Services team heads out across the 18 counties that we serve, teaching cooking classes, nutrition classes, and sharing recipes. We know that hunger is a serious health issue in the communities we serve not just because of a lack of calories, but because of inconsistent access to healthy, nutritious and adequate food.
Sometimes, we are able to track down our nutritionists and get them to share some recipes with you! Here are a healthy, low-cost recipe using canned meat that you might find in your local food pantry. Many of the pantries in the Second Harvest Partner Network receive canned meats as part of their Federal Government TEFAP (The Emergency Food Assistance Program) shipments.
To make this one-dish meal, cook your choice of meat in a skillet until it begins to brown. Then put in the jellied broth and let it all simmer for at least 15 minutes.
Add chopped, fresh vegetables (anything you have on hand, like cubed potatoes, carrots and onion) and a bit of water, half a bay leaf, salt and pepper. Continue to simmer the mixture until the ingredients are heated thoroughly.
The bay leaf—which should be removed after cooking—- it gives a special tang to the dish, but you may want to use some of your other favorite seasonings as well.
Naturally, the stew can be made with low-sodium canned vegetables.
If you have it, sprinkle fresh parsley over the top of the stew to “dress up” the meal, and set the large iron skillet right in the middle of the table with a fruit salad and hot rolls. Yummy!
To find more recipes from our nutritionists, search “Recipe” in the upper right-hand search column on our blog!
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$1 provides 7 meals.
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