These are recipes that you can make with a few ingredients, mainly canned items, that don't need to be cooked and could be made without your stove.
Coconut Fruit Salad
Prep Time: 15 minutes
Ingredients:
15 oz. can mandarin oranges, drained
8 oz. can pineapple tidbits, drained
1/2 cup coconut
Preparation:
Drain fruits, reserving some of the juices. In medium bowl, combine fruits and enough juice to keep moist. Sprinkle with coconut and serve. 4 servings
Bean and Tuna Salad
Prep Time: 15 minutes
Ingredients:
2 (15 oz.) cans cannellini beans, rinsed and drained
1 red onion, chopped
1 yellow summer squash, chopped
1 red bell pepper, chopped
1/3 cup olive oil
3 Tbsp. red wine vinegar
1/4 tsp. salt
1 Tbsp. Dijon mustard dash pepper
6 oz. can solid white tuna, drained Lettuce
Preparation:
In large bowl, combine beans, onion, squash, and bell pepper and mix to coat. In small bowl, combine oil, vinegar, salt, mustard, and pepper and whisk to blend. Pour over bean mixture, cover, and chill for 1-2 hours, stirring occasionally. Transfer to lettuce lined serving platter, using a slotted spoon. Place tuna chunks over salad and serve. 6 servings
Tuna Pizza
Prep Time: 20 minutes
Ingredients:
1 Boboli® pizza crust
15 oz. can white beans, rinsed and drained
2 Tbsp. white wine vinegar salt and pepper to taste
6 oz. can solid pack white tuna, drained
1 jar roasted red pepper, drained, chopped
14 oz. can diced tomatoes, drained
1/4 cup grated Parmesan cheese
Preparation:
In medium bowl, combine beans, vinegar, and salt and pepper to taste. Mash beans, leaving some texture in the mixture. Spread bean mixture over crust. Top with tuna, red peppers, and tomatoes. Sprinkle cheese over all and serve. 4-6 servings
Artichoke and Chickpea Salad
Prep Time: 15 minutes
Ingredients:
6 oz. jar marinated artichoke hearts
1/4 cup chopped fresh parsley OR 1 Tbsp. dried parsley flakes
2 Tbsp. extra virgin olive oil
2 Tbsp. white wine vinegar
1 clove garlic, minced
1/2 tsp. dried oregano
1/4 tsp. each salt and pepper
2 (19 oz) cans chickpeas, drained and rinsed
1/4 cup grated Parmesan cheese
Preparation:
Drain artichoke hearts, reserving liquid. Thinly slice the artichokes and set aside. In large bowl, whisk together reserved artichoke liquid, parsley, oil, vinegar, garlic, oregano, salt and pepper. Add artichoke hearts, chickpeas, and Parmesan cheese. Toss gently to combine. Serve as a salad or sandwich filling. 4 servings
