Adding more nutrition to canned foods

Market Street dietitian Taylor Sutton shares some easy recipes to celebrate National Canned Food month and to get you to add more nutrition to your canned foods. 


Mediterranean Sheet Pan Nachos

4 whole wheat pita
Olive oil
1, 5.3 oz Greek yogurt
1 tbsp lemon juice
1 Tbsp garlic powder
2, 4 oz cans salmon
1, 28 oz jar diced tomatoes, drain juice 
1, 12 oz jar roasted bell peppers, drain
1, 4 oz jar olives, drained
1 cucumber, diced
1 bunch, parsley roughly chopped

1. Preheat oven to 400
2. Cut pita into 6 chips, brush with olive oil and sprinkle with paprika. Bake in oven for 12-15 minutes
3. To make the sauce: combine lemon juice and garlic powder
4. Build nachos with all ingredients
5. Top with Greek yogurt sauce

Cast Iron Chicken Enchilada Dip

1, 12 oz can cannellini beans, drained and rinsed
1, 8 oz can chicken, drained
1, 12 oz can enchilada sauce
3 oz cream cheese
1, 5.3 oz plain Greek yogurt

1. Add cream cheese and Greek yogurt to cast iron and melt
2. Add in beans, chicken and enchilada sauce
3. Warm through and garnish with cilantro

Chipotle Chia Seed Raspberry Preserve

1/4 cup chia seed preserves
4 chipotles in adobo

1. Put chipotles in a small blender and blend
2. Add 1/2 of the preserves to blender and blend
3. Mix in last half of preserves by hand
4. Serve over low-fat cream cheese