780 cook cook can recipes

Impossibly easy chicken pot pie: chicken, mixed veg, and creamy soup topped with a Bisquick batter that bakes into its own golden crust. No pastry to roll, just five ingredients and one pie plate.

Black bean and rice salad with a generous amount of fresh cilantro tossed in a lime juice and garlic dressing. No-cook vegetarian side ready in 15 minutes.

Frozen chocolate bananas coated in chocolate syrup and crushed graham crackers. A three-ingredient, no-cook frozen treat that kids can make themselves.

Rice salad with corn, kidney beans, and bell peppers tossed in a tangy vinegar-horseradish dressing. No-cook, vegetarian, and ready in 15 minutes flat.

Quick Rotel salsa made with canned Rotel tomatoes and chiles, fresh tomato, scallions, garlic, and lime juice. No cooking required. Mix and serve with chips, on salads, or over Southwestern dishes.

Northern-style lasagna with bacon, ground beef, ricotta, and a cream of mushroom layer alongside the meat sauce. Creamy, meaty, and bubbling hot.

If you need a savory dish to carry with you to the next family gathering, try this recipe that will have your relatives talking!

Layers of tender broccoli, chicken breast, and melty Velveeta smothered in creamy mushroom soup, topped with crunchy water chestnuts and golden fried onion rings. Retro casserole comfort at its finest.

Cilantro black bean and rice salad with garlic-lime dressing. A vegan, high-fiber make-ahead bowl that turns leftover rice into a punchy lunch. Five minutes once your rice is cooked.

Homemade apple-pear butter with orange juice and orange zest, slow-cooked until thick and spreadable, then canned in a boiling-water bath. A classic fall preserve that keeps for months.

Hot black bean, avocado, and corn salad with chile, fresh lime, and cilantro. Bright Tex-Mex no-cook salad that works as a main or side. Vegan, fiber-packed, and ready when canned beans are.

Homemade apricot butter with fresh apricots, orange juice, and orange zest cooked down to a thick, spreadable preserve. Properly water-bath canned for year-round pantry storage.

Smooth apricot cream made by cooking canned fruit with flour and sugar, then folding in whipped cream for a light topping or cake filling.

Spicy blender salsa with canned tomatoes, green chilies, cilantro, green bell pepper, and garlic. No cooking required. Keeps in the fridge for 5 days.

Egg whites omelete that has minced chicken breast in, is cooked in a hot wok until the omelete is set and the chicken is cooked. It can be a light, tasty yet nutritious brunch or a quick week-day meal with a few slices of crusty bread.

Sweet potato, lentil and green beans are cooked IN a curry, garlic and ginger flavoured vegetable broth in foil packets, so flavourful. Enjoy these small and tasty packets.