Making your own sandwiches using fresh or canned food is much cheaper than buying them whether you're going for a day out with the family or going to work.
Canned tuna or canned salmon is perfect for making a quick and tasty lunchtime treat. Canned tuna contains both iron and vitamin D, while canned salmon is a good source of calcium and Omega 3. Remember that if you add some canned sweetcorn, you will also consume a portion of your 5-A-DAY. These Tuna Spread and Vegetable Mini Pitta Pockets are a great alternative to the usual tuna sandwich. They are filling and fun for kids to eat too.Tuna Spread and Vegetable Mini Pitta PocketsIngredients
1 x 198g can sweetcorn, drained
185g can tuna, drained
6 mini pitta bread
100g cream cheese
8-10 green grapes, cut in ¼’s
1 stick celery, peeled and finely chopped
1 small carrot, peeled and grated
Freshly ground back pepper
Method
1. In a large mixing bowl add the drained tuna and the cream cheese and mix well to make a creamy spread.
2. Add the remaining ingredients, mix well and season.
3. Stuff each pitta bread pocket with a generous amount of the tuna filling and enjoy at home or on the move!
Serves 4Mexican EnchiladasIngredients
410g can red kidney beans
2 cloves crushed garlic
1 finely chopped red onion
1 tbsp olive oil
400g can chopped peeled plum tomatoes, drained
1 tbsp Tabasco
Large bunch finely chopped coriander
190g can sweetcorn
150g low fat cream cheese
8 flour tortillas
Method
1. Place the olive oil and the red onion in a warm pan and allow the onion to soften for 2 minutes. Add the garlic and red kidney beans and stir together. Allow to cook for 1-2 minutes.
2. Add the tomatoes, sweetcorn and Tabasco and continue stirring. Allow to cook for a further 3 minutes. Finally, add the coriander and leave to cook for another minute.
3. While the ingredients cook, take the tortillas and place them under a hot grill for 1 minute to warm. When ready, spread some cream cheese on each of the tortillas.
How to serve: Spoon the bean mixture into the middle of each tortilla and fold to eat.
Mexican Enchiladas make a quick and easy vegetarian lunchtime snack. This recipe is nutritious and slightly different to the usual sandwiches you can buy at the shops.
Serves 4Spam Spreaders and Chilli Bean Burrito WrapIngredients
2 tortilla wraps
1/2 x 420g can Mexican style chilli beans, drained
100g of 300g can spam chopped pork and ham
1 spring onion, cut into matchsticks
1/4 cucumber, cut into matchsticks
1 small carrot, peeled and cut into matchsticks
25g cheese, grated
Method
Spam spreaders and chilli bean burrito wrap:
1. Thickly slice the spam and cut into rough chunks and place on tortilla wrap.
2. Top generously with the Mexican style chilli beans, the vegetable matchsticks and the grated cheese.
3. Roll up, cut in half and serve. Refrigerate until ready to eat.
Serves 2
June 2010
Recipes by CannedFood.co.uk | 
How To Get Kids Cooking
