6,722 canned recipes

Rich, dairy-free chocolate ice cream made with full-fat coconut milk, cocoa powder, and vanilla. Vegan-friendly, deeply fudgy, and scoopable straight from the freezer.

Forget the store-bought granola bars that are always way too sweet and not necessarily as healthy as you think. Making your own is always the way to go, these granol bars are made with almonds, almond butter, chocolate and oats; absolutely easy to make, and they can be a filling, nutritious and delicious grab-n-go breakfast or a handy snack.

You can serve this delightful cholesterol-free, high-fiber bread on New Year's Eve instead of the traditional bowl of black-eyed peas believed to bring good fortune for the year ahead.

Enjoy the taste of pumpkins with this scrumptious cookie that is perfect for a snack in between meals.

I got this recipe out of a magazine a few years back and I have made it a lot. The person who submitted it said it won her a blue ribbon, she also said she was a six-time Pillsbury Bake-Off finalist. I had no way to confirm this but the recipe sounded good and when I tried it I loved it.

Wonton appetizers stuffed with crab, cream cheese and a touch of soy sauce.

Very yummy ice cream, you can use the low-fat or non-fat ice cream, then don't worry about too many calories.

First time I've paired pork chops with dried fruit. During braising the apricots and prunes plumped up and added a nice mellow fruitiness which paired with the tender pork perfectly.

Vegan whole-wheat banana bread sweetened naturally with mashed bananas and applesauce. No eggs, no dairy, no oil. A wholesome plant-based loaf with deep banana flavor and a tender crumb.

Homemade pumpkin dog treats made from canned pumpkin, whole wheat flour, and a touch of molasses, cut into shapes and baked firm. Simple, wholesome puppy biscuits with no mystery ingredients.

Use seasonal kale to make this hearty and delicious soup. The garlic-olive oil crostini is a must to help soak every drop of yumminess.

A succulent and scrumptious dish that can be served over noodles or rice.

Best veggie burger with bulgur, chickpeas, tahini, and grated zucchini, carrot, and apple. A vegan burger with real texture and Middle Eastern flavor that holds together on the grill.

Hearty beef stuffed zucchini boats topped with melted cheese. Ground beef, rice, and marinara fill summer squash halves for a satisfying baked dinner.

Sesame oil, soy sauce, chili-garlic sauce, garlic and ginger make a succulent sauce that is perfect for marinating the tofu. Then cook tofu until crusted. Stir-fry with several fresh vegetables, and pour the delicious sauce to thicken up at the end. This Asian inspired stir-fry can be served with cooked rice, quinoa, or any your favorite grain.

Bibimbap is my all-time loved Korean food, there are so many great flavors and textures in it, and the best of all is that I can add whatever veggies I like, adjust the seasonings to my own taste, and it always comes out delicious. This quick and easy version is the one I make when I am too lazy to prepare every single veggie.