149 cook cook can recipes

Tender chicken, carrots, peas, and mushrooms simmer in a thick broth gravy then bake under a golden blanket of buttermilk biscuits. Freezer-friendly comfort food the whole family will love.

Pasta with Light Clam Sauce uses evaporated skim milk and clam juice instead of heavy cream - a brighter, lower-fat version with fresh tomatoes and basil, ready in 30 minutes.

Hearty lasagna packed with lean ground beef, mushrooms, and melted mozzarella at just 8 grams of fat per serving. Shredded carrots add natural sweetness and sneak in extra veggies.

A succulent seafood dish that is sure to satisfy one's hunger and bring families together.

Hearty lima beans and black-eyed peas tossed with roasted cashews, crunchy veggies, and a smoky cumin-balsamic dressing. Vegetarian, protein-packed, and ready in 20 minutes.

A savory and hearty crockpot stew made with succulent beef, potatoes and juicy tomatoes.

Nothing beats a delicious stew, so try this simple recipe that will feed your family's appetite in no time!

A bubbly pasta bake loaded with artichoke hearts, chestnut mushrooms, smoked ham, and herbed soft cheese under a golden breadcrumb and cheddar crust. Comfort food with a Continental twist.

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.

Layered shrimp enchilada bake with corn tortillas, refried beans, green chiles, sweet corn, and melted cheese. This Mexican-style casserole feeds 8 and comes together in under 45 minutes for an easy weeknight crowd-pleaser.

Slow cooker sweet and sour chicken with pineapple chunks, bell peppers, and fresh ginger in a brown sugar-vinegar sauce. Includes oven method. Serve over rice.

A vegan Caesar salad dressing made from blended chickpeas, lemon juice, capers, and soy sauce. No eggs, no anchovies, no dairy. Toss it with crisp romaine and croutons for a plant-based classic.

Spezzatino di vitello: cubed veal braised in Burgundy wine with smoky bacon, shallots, mushrooms, and tiny white onions. This traditional Italian veal stew is rustic elegance in a bowl.

Red wine-marinated grilled flank steak with a pecan-serrano chile compound butter and a red wine black bean butter sauce. A Southwestern showstopper served with warm tortillas.

Quick Japanese sukiyaki with thinly sliced beef, fresh vegetables, and spinach in savory soy gravy, delivering restaurant flavors in 30 minutes over steamed rice.

Uses leftover slow cooked brisket to make the sloppy joes.