Canned Food Donations

Tips, Tricks and Recipes:

Canned Good Donations

By Leanne Ely, C.N.C

During the holidays is the time that most food banks ask for donations. But just because the holidays are over doesn’t mean their needs no longer exist. Donating to your local food bank on a regular basis is a great way for you to help share blessings with others. But what do you donate? Usually it’s canned goods right?

But what do we know about canned goods? One thing is for sure–there are good canned goods and not so good ones. The bad ones are overly processed, filled with sugar or salt and contain foods you should eat fresh or frozen and not canned (like most veggies for example).
Then there are the good ones. Did you know that lycopene, the phytonutrient in tomatoes is more potent in canned tomato products? Just remember you want to look for organic and low sodium tomatoes to get the full healthy benefit.

Here’s Today’s TRICK:

Store your canned goods in a cool, dark, dry place to extend their shelf life. The expiration date on most canned goods can be extended by several months by following this simple trick. Also, if you’re going to be donating your canned goods check the expiration date before giving.

Here’s a TIP:

When opening canned goods be sure and wash off the top first. You never know where those cans have been and who has touched the rims.

And Your RECIPE:

(From our Emergency Pantry Volume 2 Menu )

Mediterranean Salmon Pasta
Serves 4

16 ounces uncooked penne pasta
1 (15-oz.) can chickpeas, drained
1 (14.5-oz.) can diced tomatoes with basil, garlic and oregano
1 (16-oz.) can green beans
2 tablespoons sliced olives
1 (7.1-oz.) pouch or can of boneless, skinless pink salmon
1/2 cup Parmesan cheese

Cook pasta according to directions. Meanwhile, combine salmon, chickpeas, tomatoes, green beans, and olives in large skillet. Cook and bring to a boil; stir constantly. Reduce heat and simmer, uncovered for 5 minutes. Spoon mixture over hot cooked pasta. Top with Parmesan cheese.

Nutrition per serving : 703 Calories; 9g Fat; 36g Protein; 119g Carbohydrate; 11g Dietary Fiber; 35mg Cholesterol; 1231mg Sodium. Exchanges: 7 1/2 Grain (Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat. Points: 14

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