1,675 con can recipes

A wonderfully soft and easy bread machine recipe infused with refried beans and sharp cheddar cheese, lightly spiced with chili powder and garlic. Ideal as a side for Mexican dishes or a hearty addictive snack.

Our kids can't get enough of this easy broccoli casserole recipe.

Pumpkin pie with ginger cookie crust trades pastry for crushed gingersnaps and lightens the filling with applesauce, maple syrup, and egg whites. A holiday pie with serious spice and a leaner profile.

This recipe makes the perfect appetizer for a busy holiday host!

Vegan pumpkin soup with coconut milk and a hint of galangal for warming Southeast Asian flavor. Smooth, dairy-free, and high in fiber, this pureed soup is silky comfort in a bowl.

Hummus marinade thins classic chickpea, sesame and lemon hummus with olive oil and dark toasted sesame oil into a coating for chicken, lamb, fish or vegetables. Vegan, gluten-free and Middle Eastern.

Freezer-friendly guacamole with mashed avocado, chili peppers, onion, and white vinegar. Make it ahead and freeze, then thaw and stir in fresh tomato before serving.

Healthy oatmeal cookies with oat flour, whole wheat, honey, and pureed pineapple replacing butter and eggs. Loaded with raisins, walnuts, and coconut for a high-fiber treat.

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.

Chipotle peppers are getting more popular and many recipes call for only one or two chipotle peppers. Here's a step by step tip on how to not waste the whole can for one pepper.

Love this mediterranean style pasta salad! Marinated artichoke hearts, olives, and feta cheese were a delicious combination. The cherry tomatoes and broccoli add the fresh taste, sometimes we add several strips of roasted bell pepper, or freshly sliced mushrooms, or a few coarsely chopped sun-dried tomatoes.

Homemade chickpea hummus made with whole sesame seeds (in place of tahini) blended with lemon juice, garlic, cumin, cayenne and olive oil. A pantry-friendly Middle Eastern dip ready in 15 minutes.

A bowl of warm chili is made of quinoa, black beans, spices and lots of tomatoes. Serve it over a bed of rice or with some good crusty bread.

This bread can either accompany or replace the Southwestem breakfast staple of refried beans topped with cheese or wrapped in a flour tortilla.

A savory bean and ham soup that is simmered to perfection in your crockpot or slow cooker.

A refreshing twist on a multi-layer tortilla dip great for serving a crowd.