For the simplest fruit sorbet, combine 1 undrained can (16 oz.) fruit packed in juice, 1/3 C. white grape juice concentrate, and 3 tsp. honey in a food processor. Puree until smooth. Freeze in an ice cream maker or in a shallow metal pan, stirring occasionally.

To make baked chicken more special around the holidays, combine 1 can (16 oz.) whole-berry cranberry sauce and 1/2 C. bottled Italian dressing. Pour a layer of the mixture into the bottom of a large baking dish. Add 4 pounds bone-in chicken pieces and top with the remaining sauce. Bake at 400°F until the juices run clear when the chicken is pierced with a fork, about 40 minutes, turning occasionally.

For a summertime granita to cool you off, freeze 1 unopened can (8 oz.) pineapple in heavy or light syrup until solid. Open the can and dig out the contents. Chop in a food processor along with 1/4 tsp. vanilla extract until the mixture is finely chopped but still lightly icy. Spoon into dessert C. and serve. Keep a can of pineapple in the freezer so you’re always ready to make this on a hot summer day.

For fruit salsa in a jiffy, make your favorite fresh salsa recipe (or use store-bought salsa) then stir in 1 drained can (15 oz.) mandarin oranges in syrup. Try other canned fruits, too, like sliced peaches for peach salsa or pineapple chunks for pineapple salsa. Once you try the combination of fruit and tomatoes in salsa, you’ll be hooked!
Uses for Canned Tuna

To make a more substantial pizza without adding a lot of fat, drop a few T.fuls of drained canned tuna over the tomato sauce before topping with the cheese.

To turn couscous from a side dish into a main dish, add canned tuna. For example, prepare 1 box (10 oz.) instant couscous according to the package directions. Toss with 1 undrained can (6 oz.) olive oil-packed tuna, 1/2 C. chopped toasted hazelnuts, 2 minced garlic cloves, 2 tsp. chopped fresh dill, 1/4 tsp. salt, and 1/8 tsp. freshly ground black pepper.

Make potato salad, Mediterranean-style. An extremely easy version is to boil a pound of your favorite potatoes (cleaned but with skin on), until tender, about 15 minutes. Cut into bite-size chunks, then put in a large bowl. Add 1 can (6 oz.) tuna packed in olive oil and 1 red onion, cut into bite-size pieces. Add salt, freshly ground black pepper, fresh lemon juice, and extra olive oil, to taste. Toss and serve warm or at room temperature.