When you spend $15 or more on Del Monte® products, you’ll get a $5 Commissary gift card and even better a donation will be made to The Fisher House Foundation. For more details visit https://www.mymilitarysavings.com/brands/del-monte.

Del Monte® White Chili with Chicken & Corn

Prep Time: 30 minutes Cook Time: 4 or 8 hours Serves: 6

Ingredients

•  1 lb. boneless, skinless chicken breast halves, cut into 1-inch cubes
•  1 can (15 oz.) hominy or white beans, drained
•  1 can (15.25 oz.) Del Monte® Whole Kernel Corn, drained
•  1 can (7 oz.) diced green chilies
•  1 cup diced onion
•  1 Tbsp. minced garlic
•  1/4 cup cornmeal
•  1 Tbsp. cumin
•  1 tsp. chili powder
•  2 1/2 cups College Inn® Chicken Broth
•  1/4 cup chopped cilantro
•  Topping Options: Sour cream, lime wedges, diced tomatoes, tortilla chips, shredded cheese

Directions

1. Combine the first 9 ingredients in a 5 or 6-qt. slow cooker; stir. Add chicken broth. Cover and cook 8 hours on LOW or 4 hours on HIGH.
2. Stir in cilantro. Serve chili with your choice of toppings, as desired.

Wow your family and friends with this chili recipe! Pick up your favorite Del Monte® and College Inn® products at your local Commissary during your next shopping trip.

Find Out More with MyMilitarySavings.com and Food & Drink!

If you’re anything like us, weekdays are chaotic in our household. As a military spouse, wife, mom, and student, I find myself busy with no time to cook or do anything else for that matter! Luckily, every time I go to my local Commissary, I stock up on all my favorite Del Monte® products to create easy, delicious, and nutritious recipes for my family. Even better, right now, when you head to your local Commissary and spend $15 on your favorite Del Monte® products, you will receive a $5 Commissary gift card; not only that but a donation will be made to The Fisher House Foundation.

One of my family’s favorites is this One-Pan Maple-Mustard Chicken and Couscous.

Prep Time: 10 minutes
Cook Time: 25 minutes
Serves: 4

Ingredients:

• 1/2 cup raw slivered almonds
• 1 Tbsp. olive oil
• 1 1/2 lbs. boneless, skinless chicken breasts, cut into 3-inch pieces
• Kosher salt and black pepper
• 2 cups College Inn® Chicken Broth
• 3 Tbsp. Dijon mustard
• 2 Tbsp. maple syrup
• 1/4 tsp. dried thyme
• 1 can (14.5 oz.) Del Monte® Cut Green Beans, drained
• 1 can (14.5 oz.) Del Monte® Sliced Carrots, drained     
• 1 cup plain 5-minute couscous 
• 1/4 cup chopped fresh parsley and lemon wedges, optional

Directions:

1. Toast the almonds in a 3-inch deep 10-inch skillet or a 12-inch skillet over medium heat for 1 to 2 minutes until lightly golden. Transfer to a bowl. 

2. Heat oil in the same skillet over medium-high heat. Add chicken and season with salt and pepper. Cook 10 to 12 minutes, stirring occasionally and lowering the heat as needed to prevent scorching, until chicken is brown on all sides and cooked through (no longer pink and at least 165°F in the center). 

3. Stir in broth, mustard, syrup, and thyme and bring to a boil, scraping the bottom of the pan with a wooden spoon to loosen browned bits. Add green beans and carrots and simmer for 1 minute to heat through. Stir in couscous, cover, and remove from heat. Let sit for 5 minutes for the couscous to absorb the broth. Uncover and fluff couscous with a fork. Sprinkle with toasted almonds and parsley and serve with lemon wedges, if desired.

Enjoy! And the best part?!?! Only one pan to clean!

So head to your local Commissary today and stock up on your Del Monte® favorites! For more info: http://delmontemilitary.com/

Find Out More with MyMilitarySavings.com and Food & Drink!

We have used waffles for sandwiches, substitutions for tortillas, a favorite Welsh dish which is comprised of a creamy cheese sauce and served over toasted bread (and PERFECT for these creamy waffles), and we have even just experimented with some rather interesting combinations, to make delicious meals. For an easy snack, simply tear the waffles into quarters, and top with your favorite yogurt, peanut butter, or topping of choice. With or without toppings, the Savory Corn Waffles are delightful! The Savory Corn Waffles from Del Monte® are AWESOME! I never thought about adding creamed corn into my waffles, but the end result was pure heaven! The Creamed Corn creates the perfect, creamy texture to the waffles. My family devoured every single waffle which came off my iron.

I used this recipe to create a simple breakfast for dinner meal. Fresh fruit topped the kid’s waffles, and the sides consisted of bacon, eggs, and slightly sautéed avocado slices (in a touch of olive oil, quickly over medium high heat). You can use these avocado slices as a topper for your eggs, or waffle as a healthy and delicious addition. The avocado does not have to be sautéed, just slice and serve on the side as a healthy option.

Savory Corn Waffles

Great for breakfast, brunch, lunch or dinner.  Start with your favorite pancake mix and add a can of Cream Style Golden Sweet Corn – so creamy that you can skip adding any butter or oil.

Ingredients

• 1 can (14.75 oz.) Del Monte® Cream Style Golden Sweet Corn
• 2 cups pancake mix or all-purpose baking mix
• 2 eggs
• 1/2 cup milk
• 1/2 cup thinly sliced green onions or 3 Tbsp. canned diced green chilies or jalapeños

 Directions

1. Preheat waffle iron.
2. In a medium bowl, stir together all ingredients until dry ingredients are moistened.
3. Coat top and bottom of waffle iron with non-stick cooking spray.  Pour about 3/4 cup batter onto center of waffle iron bottom; close lid. Cook until crisp and golden brown, according to waffle iron manufacturer’s directions.  

 TIPS:  

• To keep cooked waffles warm, place uncovered on baking sheet in 200°F oven until ready to serve.
• Delicious with bacon and eggs, with maple syrup and apples or berries, as a substitute for bread in a BLT, with fried chicken and maple syrup, or as a substitute for a tortilla in tostadas.

Prep Time:  10 minutes

Cook Time:  20 minutes

Serves: 4

When it comes to family get together’s, ours always involve food. We are a family that LOVES to eat!  As everyone comes together we each bring favorite dishes, and there are always new dishes on the table to try out. When you gather 30+ people together – you cook as though it is going out of style! I recently ran across this recipe for Cheddar Corn Casserole from Del Monte, and knew that I had to include it in my menu for our parties. Now, there are a couple different ways that you can do this! Follow the classic recipe for deliciousness, OR, you can add in ham or turkey to your recipe for an awesome twist! I threw in some turkey the first time, and it was heavenly! My family devoured the entire pan! I know that when it comes to putting some fun sides together, this Cheddar Corn Casserole is going to be a favorite for years to come.

Hop on over to your commissary, and grab the ingredients today! The Cheddar Corn Casserole is sure to be a hit on your Easter table this year! Try serving with a variety of toppings for a fun make-it-your-way dinner, like taco night. Prepare Cheddar Corn Casserole as the recipe directs, then serve with tasty toppings such as bacon, chopped cooked chicken, taco meat, chopped ham, sliced grilled steak, shredded lettuce, sliced green onions, diced tomatoes, diced red bell pepper, crushed tortilla chips, sour cream, sliced jalapeños, hot sauce, taco sauce and so much more!

Cheddar Corn Casserole

What You Need

• 3 cups shredded Cheddar cheese {about 12 oz.}
• 2 Tbsps. all-purpose flour
• ½ tsp. black pepper
• ¾ cup milk
• 4 oz. cream cheese, softened
• ⅔ cup sliced green onions, divided
• 1 tsp. hot sauce
• 4 cans (15.25 oz. ea.) Del Monte® Whole Kernel Corn, well drained

Optional Toppings

• ¾ cup crushed croutons or crackers
• 4 strips bacon, cooked and crumbled
• ½ cup diced red bell pepper

Instructions

1. PREHEAT oven to 350°F. Toss together Cheddar cheese, flour and pepper in a medium bowl; set aside.
2. STIR together milk, cream cheese, 1/3 cup green onions and hot sauce in a 9×13-inch baking dish. Add corn and shredded cheese mixture; stir well to blend evenly. Cover and bake 30 minutes.
3. UNCOVER and stir. Sprinkle with remaining 1/3 cup green onions and toppings, as desired. Bake 5 to 10 minutes longer.

Del Monte® is making it easier to stick to those resolutions this year! The Del Monte® Fruit & Chia cups are YUMMY! These are definitely not for the kids! You are going to want to hoard these for yourself. They come in four different flavors and each of them are super delicious. Stay on track with your resolutions this year, and treat yourself at the same time. Peaches in Strawberry Dragon Fruit Flavored Chia, Pears in Blackberry Fruit Flavored Chia, Mixed Fruit in Tropical Fruit Flavored Chia, and Mangos in Pineapple Flavored Chia are simply divine! You might have to sample them more than once to determine which one is your favorite. With these prices, you can afford to “sample” to your hearts content.

Along with our eating healthier resolution, did you add working out? I am attempting to get back to the gym more often. As soon as I am done with a killer workout, I am usually on the hunt for something to chow down on. You don’t want to undo all the hard work you just did, right? I don’t either, so I grab a Fruit & Chia cup! These fit perfectly into a gym bag, so you don’t have to wait to get home to refuel your body! Perfect for anyone who is on the go! Parents, soldiers, businessmen and women, and more! Parents know that the day starts as soon as the kiddo’s eyes pop open, and usually don’t end until a couple hours after they have been asleep. Whether you are looking for that early morning pick me up, or a late night snack – these are perfect for you! Just grab a couple while you are getting the kiddos snacks at the store, and everyone is happy. Forget buying everything separate. Chia seeds are great for adding fuel to your diet, and Del Monte has made it easier by adding them in for you!

Here are a few awesome tips on the Fruit & Chia cups:

• A whole serving of fruit* with an added boost of chia seeds gives you a cup full of flavor, fiber, and 800mg of omega-3s.
• Nourish your body with real fruit and wholesome chia
• A healthy snack that will leave you feeling satisfied

These are available right now at your local commissary for only $1.99! Stock up while the price is HOT! Amazing savings will make you smile even larger as you enjoy your afternoon treat. Head on over today and find your new favorite flavor today. These prices are good through 31 January 2018. Fall in love with these sweet concoctions and say YES to keeping on track this year! Be sure to check us out at www.mymilitarysavings.com and sign up today. It is free and easy! Get great recipes, savings and tips!

*Each container has 1 serving (1/2 cup) fruit per USDA Nutrient Data

Mashed potatoes are a staple on the table. Instead of adding some of the water you cook them in back in – add a little broth from College Inn to add a flavor kick! You might not have any leftovers, but if you do – you can add an egg or two (depending on the amount left over) and then form into little patties. Put these in a frying pan, and cook until golden brown. They are delicious! You can even add a little more broth to them if you want to add a little more flavor. Stuffing is another yum that you hope you have enough left to eat for the next few days. When you go to reheat it – add a teaspoon of broth, to add a little moisture and (of course) flavor. Using the broth allows for some of the spots that can get a little tough after being in the fridge to soften without being soggy.

My ultimate favorite dish for leftovers is TURKEY SOUP! Basic items, easy, and if you have enough leftovers – you have meals to put into the freezer for another time!

Here is what you need:

1. College Inn Broth – 2-4 containers, depending on your level of leftovers. Either Turkey or Chicken broth will work.
2. Leftover Turkey – either cut into bite sized pieces, or torn into chunks.
3. Carrots, Celery, Pepper, Salt, Bay Leaf, and Parsley Flakes.
4. Optional: Barley or Egg Noodles.

Directions:

1. Add turkey to your pot, and then add enough broth to where you have 2-3 inches above your turkey.
2. Add carrots and celery, chopped to your desired thickness. I use the petite baby carrots, so I throw them in the pot whole.
3. Season to your liking, and let it simmer for a while. I usually let it go about 2 hours, just to allow time for everything to meld together and permit the flavors to season.
4. If you are using the barley, you need to add about 45 minutes before you get ready to serve, so that it has time to cook thoroughly. The barley also freezes better than the noodles will. If you use the noodles, then you can add about 10-15 minutes before serving.

This delicious meal will have your family begging for seconds, and leave you toasty warm inside. Perfect for those bitter cold afternoons after playing in the snow, or a down home style meal. This post-holiday meal is tradition in my house, and I look forward to adding it to my menus each winter. This year, let College Inn broth help you create your perfect after-the-holiday-meal-rush delight!

While we were in the store, my son saw the Cool Whip and said, “OH! You need to make that marshmallow stuff!”  So we grabbed what we could at the commissary, but it seems that everyone wants marshmallows, so we had to venture off post to find those. But this dessert will leave family and friends begging for more! FOUR items, less than five minutes, and you can pop it in the fridge for 15 minutes to a couple of days to set. Super easy right!? This recipe is simple enough that kids can put it together. Perfect for getting your kids active in the kitchen!

Here is what you need:

• 1 package of JELL-O  instant pistachio pudding
• I small container of KRAFT Cool Whip
• I package marshmallows (can use original or colored marshmallows)
• I small can of DEL MONTE crushed pineapple

Ingredients:

1. Make pudding as directed on the packet.
2. Strain the juice off the pineapple and stir in the pineapple chunks, and cool whip. Keep the juice to drink yourself (so yummy!!)
3. Add marshmallows to your liking – about half the package to the entire bag (use them all, you deserve it), then mix well.
4. Put in the fridge for about 15 minutes before serving

Super easy! Seriously, print this recipe off! It is one that you can go back to again and again! This recipe is easily doubled or tripled. But using only the single serving listed above, you get about 8-10 servings.

Now, I know ya’ll are probably thinking that I hate cooking – but it’s far from the truth! I love to get into the kitchen and create, but dinner time is not always the time that I want to try and figure out something new that will be devoured, without the “it looks weird” comments from the kids. I got this recipe from a friend who highly recommended it, and immediately knew it was a winner dinner! Quick, easy and delicious! Give yourself a high-five for the awesomeness that will be created on your stove top.

This is what you will need:

Ingredients

2 cans (10 oz. each) or 1 can (19 oz.) mild or medium red enchilada sauce (about 2 cups)

1/4 to 1/2 cup water

1 Tbsp. cornstarch

2 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, well drained

2 cans uncooked Minute® White or Brown Rice

1 can (15 oz.) black beans, rinsed and drained

8 oz. shredded Mexican blend or sharp cheddar cheese, divided (about 2 cups)

12 oz. refrigerated or frozen fully cooked chicken strips (no need to thaw first)

Optional Toppings:

• Cilantro leaves
• Crushed tortilla chips
• Sour cream
• Sliced green onions
• Lime wedges
• Shredded lettuce
• Diced tomato or salsa
• Guacamole or diced avocado

Directions

1. Heat oven to 425°F. Measure out the enchilada sauce and add enough water to total 2 1/2 cups liquid. Whisk together sauce and cornstarch in a 9 x 13-inch baking dish. Reserve 1/2 cup corn for garnish; set aside. Stir remaining corn, rice, beans, and half of cheese into the sauce.
2. Press chicken into the sauce-rice mixture in a single layer. Sprinkle with the remaining cheese.
3. Cover tightly with foil and bake 20 minutes on middle oven rack. Uncover; sprinkle with reserved corn. Bake 10 to 15 minutes or until hot and bubbly. Let stand 5 minutes before serving with toppings, as desired.

TIPS:

1. Can use 1 lb. fresh chicken breast tenders (not breaded) instead of chicken strips; bake until chicken reaches 165°F.

2. Can use 1 lb. fresh boneless, skinless chicken breasts cut into 1-inch chunks instead of chicken strips; bake until chicken reaches 165°F.

Serves: 4-6

Prep Time: 5 min.

Cook Time: 30 min.

Let me tell you, this is was a fabulous dinner, especially after a long day of errands and homework! Spend more time together, and let Del Monte help you prepare dinner tonight! Check out the fantastic savings at your local commissary and be sure to follow MyMilitarySavings.com for more delicious treats, eats and MORE! It’s FREE!!

Most of the time I put these in the crock pot, but its summer, and I have been running all over creation with the kids, so oven it was. This meal was super easy and QUICK!

Here is what you need:

1. Boneless Pork or Beef Ribs (we used Pork for this meal) – I only used about 1.5 lbs, but you can adjust to your family size and needs.
2. Jack Daniel’s Hickory BBQ sauce
3. Fruits and veggies for your plate.

Directions:

1. Preheat oven to 350 and cook ribs without BBQ sauce for about 20 minutes covered with foil.
2. Remove from stove, and liberally apply BBQ sauce to tops of ribs. Recover with foil, and cook for another 10-15 minutes. Your meat thermometer can tell you when they are cooked to the right temperature for consumption.

For the plate, I used avacado, Del Monte Pineapple Rings (Pineapple and BBQ go hand in hand), and Nectarines. I would normally add a hot vegetable to the plate, but it was already a super hot day, so I just left it off. This dinner was a HUGE hit! I did not have anything left over, and all plates were left empty! Talk about a win!!

Happy Eating! Share your creations with us!!