988 can king recipes

A hearty vegetarian lentil chili simmered from red lentils, kidney beans, tomatoes, peppers, and fresh chili. High in protein and fiber, easy to make in one pot, and as fiery as you like.

No-bake pie with crispy rice cereal crust filled with tapioca-thickened apricot and pineapple in cinnamon-spiced fruit juice.

Veggie vomit is a Halloween gross-out lime jello salad with grated cabbage, carrots, crushed pineapple, and mandarin oranges. Kids love the gross name; the salad tastes great.

Rotel-A-Roni is a three-ingredient pantry dinner: a box of Rice-A-Roni cooked with a can of Rotel tomatoes and water. Southwestern flavor in 20 minutes, zero fuss.

Easy 4-ingredient shepherd's pie with ground beef, tomato soup, canned green beans, and mashed potatoes topped with paprika. A budget-friendly family dinner ready in an hour.

Italian pasta e ceci soup with chickpeas, elbow pasta, canned tomatoes, garlic, and fresh basil. A hearty one-pot vegetarian soup ready in under an hour.

French market soup simmers a medley of dried beans with a smoky ham hock until tender, then brightens the pot with tomatoes and a finishing splash of lemon. A hearty, economical bean soup made from a colorful bean mix.

Chunky game day salsa with pureed chickpeas, tomatoes, cucumber, celery, green chiles, cilantro, and lime. A thick, scoopable, protein-packed dip that makes 16 servings with zero cooking.

Five cup salad with sour cream, coconut, mini marshmallows, mandarin oranges, and crushed pineapple. A no-cook retro fruit salad that chills overnight and feeds a crowd.

Fisherman's Catch sandwiches are kid-friendly fish-shaped bread sandwiches filled with canned salmon, cream cheese, and cucumber, decorated with cucumber slice "scales."

Vegan hominy bowl with quinoa, canned tomatoes, beans, and whole hominy seasoned with garlic, basil, and thyme. A quick, high-protein pantry meal ready in 25 minutes.

OK Corral salad, a hearty cold pasta-and-tuna toss with pasta wheels, canned tuna, crisp radishes, and green bell pepper. Make-ahead potluck friendly.

Mini cocktail quiches in pastry cups with ham, tuna, Swiss cheese, and a creamy egg-mayonnaise filling. The retro hors d'oeuvre that disappears off the platter at every party.

Pina colada fruit dip made with crushed pineapple, coconut pudding mix, sour cream, and milk. Blend in 5 minutes, chill overnight, and serve with fresh fruit for any party spread.

Elegant sherried baked fruit with layered pineapple, peaches, apricots, cherries, and spiced apple rings in a buttery brown sugar and sherry sauce. Serves 20 for buffets and dinner parties.

Vegan risotto soup made with arborio rice, vegetable stock, and a garden's worth of frozen vegetables. No oil, no butter, just creamy rice and bright vegetable flavor.