Canned Meats and Fish
Healthy and easy
Canned meats are fully cooked during the canning process. The most common canned meats are tuna, salmon, chicken, and pork. Some people even can their own meats and wild game. Try canned meat in soups, meat pies, one dish meals, or in a sauce over rice or noodles. Canned meats are a good source of:
- PROTEIN- which is needed for growth and repair of body tissue.
- IRON- which carries oxygen to your cells.
- B VITAMINS- which helps the body get energy from food.
How to store
Before the can is opened, store the can in a cool and dry place. After the can has been opened, store in the refrigerator. It is best to put unused meat in a covered container that is not metal. Metal containers are safe to use but can give a strange flavor and color to foods stored in them. Use leftover canned meat within five days of opening. Leftover canned meat can also be frozen.
How to use
WIpe any dust or dirt off the top and bottom lids. Using a can opener, take off the top lid. Use a fork to transfer the meat ou tof the can.
Canned meats are high in salt. When used in recipes, usually add less salt than the recipe says to add. You can also rinse the meat in a strainer to remove excess salt.
You may want to take off any extra fat from around the canned meat. There are two ways to take off extra fat:
- IF YOU WANT TO USE THE CANNED JUICES: Chill the unopened can of meat so that the fat gets hard. Use a spoon, fork, or knife to remove the chunks of fat.
- IF YOU DO NOT WANT TO USE THE CANNED JUICES: Rinse the meat with hot water in a strainer.
Preheat oven to 350°F.In medium-size bowl, combine tuna, onion, yogurt,pepper, and garlic powder. Mix well.Place bread on baking sheet.Spoon about one-fourth of the tuna mixture on eachpiece of bread, spreading nearly to the edges. Add atomato slice.Bake 5 minutes.Add a cheese slice on top of each sandwich and retireto oven for another 5 minutes, or until cheese is melted and bread is toasted. Serve.
Drain the cans of tuna.Wash celery, grapes, and lettuce.Collect, chop, and measure all ingredients beforestarting to prepare the recipe.Stir together tuna, celery, mayonnaise, and yogurt in abowl.Add grapes to mixture and stir gently.Cover and chill until ready to serve.Serve on lettuce leaves.Refrigerate leftovers within 2 hours. Eat within 3 to 5days.