381 ncan can recipes

Avocado jelled salad blends ripe avocado with cream cheese, crushed pineapple, and chopped pecans set in lemon gelatin. Vintage molded salad with creamy, sweet-tart flavor and pale green presentation.

Broiled chuck steak baked in a casserole with sliced potatoes, tomatoes, cilantro, and chili pepper strips. A hearty, low-calorie ranch-style Mexican beef and potato dinner.

Hawaiian dump cake with cherry pie filling, crushed pineapple, yellow cake mix, coconut, and macadamia nuts. No mixing required, just layer and bake.

Mussel and tomato soup: a quick four-ingredient Italian-style seafood soup with garlic, olive oil, plum tomatoes, and fresh mussels. Ready in 40 minutes for a light appetizer or main.

Gingerbread waffles with peach sauce blend molasses, brown sugar and warm spices into a cake-textured waffle, finished with glossy cornstarch-thickened peach syrup. A holiday-flavored weekend brunch.

Pumpkin and avocado oil soup blends pumpkin, fennel and potato into a silky pureed soup, with buttery avocado oil standing in for butter. A light, velvety vegan starter finished with a drizzle of oil.

Crustless low-calorie pumpkin pie made with skim evaporated milk, Bisquick, and sugar substitute. Diabetic-friendly and blender-easy with just 10 minutes of prep.

One-skillet honey mustard chicken simmered with canned peaches and green onions in a sweet-tangy Dijon sauce. Six ingredients and ready in under 40 minutes.

Strawberry Jello mold layered with bananas, crushed pineapple, walnuts, and a hidden sour cream layer in the middle. A retro party dessert that sets up firm and slices clean.

Pineapple coleslaw with crushed pineapple, lime, celery seed, and Miracle Whip. The sweet-tart Hawaiian-style slaw that goes with pulled pork, fish tacos, or BBQ ribs.

I baked this for work. Everyone RAVED. It's October and it seemed like a holiday-ish dessert. I will have to make it again for the upcoming holidays.

Your pork chops won't taste dry with this delicious recipe you will use over and over again.

No-cook tropical stuffed pears filled with a sour cream, crushed pineapple, coconut, marshmallow, and pecan mixture. A retro fruit salad side dish ready in 15 minutes.

Nothing says comfort food like grandma's cookin'. I have simplified the process with canned beans but feel free to use a comparable amount of fresh. I also replaced the lard in Grandma's recipe with (marginally more healthy) butter.

Cold tuna pasta salad with ziti, fresh basil, red bell pepper, and lemon juice. A no-cook, five-ingredient summer main course that chills before serving.

Jamaican-inspired lamb chops pan-seared and simmered in a reduced fruit syrup with instant coffee, canned peaches, and fresh parsley. Sweet, savory, and boldly aromatic.