Hectic schedules provide meal time challenges for most families, and having a well stocked pantry will help you stick to your budget and get dinner onto the table in a jiffy. When I was asked to participate in a sponsored campaign for Cans Get You Cooking, I couldn’t resist because I so often cook with canned ingredients and know just how much time and money can be saved.
A well-stocked “Cantry” helps you save time and get a healthy, flavorful and home-cooked meal on the table, more often. It’s homemade made easy. With go-to spices and canned goods you’ll never run out of dinner ideas, but how can you make sure your pantry is full without wasting money? Take advantage of sales on canned foods at your local grocery store. I’m one of those people who takes full advantage when my local grocery store is having a sale on canned goods. I like that I can stock up and save, and not have to worry about spoiled food or waste. The can is one of the best ways to get food from the farm to my family’s table. The canning process locks in foods’ freshness, flavor and nutrients at the peak of ripeness, just hours after picking. It’s field to sealed! That means I can serve canned foods anytime, and with confidence.
I think my family could easily survive for a month off of the foods already stored in my pantry.
My Must Have Items for a Well Stocked ‘Cantry’
variety of canned vegetables
canned peaches and other canned fruit
crushed and/or diced tomatoes
fire roasted tomatoes
condensed soups such as cream of mushroom and cream of chicken
whole grains and pasta
sweetened condensed milk
One of my favorite can foods is pumpkin. A lot of people think pumpkin is just for Thanksgiving, but they couldn’t be more wrong. Pumpkin is incredibly rich in vital antioxidants, and vitamins, not to mention delicious. During the hot summer months, I try to use my oven as little as possible and rely heavily on crockpot recipes like this pumpkin pudding. My family just loves recipes made with canned pumpkin, any time of the year.
Crockpot Pumpkin Pudding
1 can pumpkin puree (15 ounces)
1 scant tablespoon pumpkin pie spice
2 teaspoons vanilla
1 can evaporated milk (12 ounces)
3/4 cup sugar
1/2 cup biscuit mix
2 tablespoons butter
1. Generously spray the slow cooker crock pot with non-stick spray or lightly oil the inside.
2. Combine all ingredients in a mixing bowl. Using an electric hand-held mixer at low to medium speed, beat ingredients together until smooth.
3. Pour the mixture into the prepared crockpot.
4. Cover and cook on Low 6 to 8 hours, or cook on High 3 to 4 hours.
5. Spoon into cups and top with whipped topping.
About Cans Get You Cooking
“Cans Get You Cooking” is a program dedicated to spreading the message that the ironclad technology of cans seals in freshness, flavor, nutrition, and goodness so that you can create meals you feel good about serving and that your family will love.
disclosure: I received compensation for this blog post from “Cans Get You Cooking” through the Mom It Forward Blogger Network. All thoughts are my own.
Crockpot Pumpkin Pudding
- 1. Generously spray the slow cooker crock pot with non-stick spray or lightly oil the inside.
- 2. Combine all ingredients in a mixing bowl. Using an electric hand-held mixer at low to medium speed, beat ingredients together until smooth.
- 3. Pour the mixture into the prepared crockpot.
- 4. Cover and cook on Low 6 to 8 hours, or cook on High 3 to 4 hours.
- 5. Spoon into cups and top with whipped topping.