Canned and frozen ingredients shine in these tasty dishes.
But sometimes looking at all of those cans can leave you in need of recipe inspiration.
You’re sure to find your next favoriteweeknight dinnerin this list.
Credit:Jen Causey; Food Stylist: Ana Kelly; Prop Stylist: Julia Bayless
It’s also a great way to use up leftover pot roast, or even ham.
The recipe makes 8 to 10 servings, so plan on leftovers, which freeze beautifully.
It’s a genuine crowd-pleaser and made with mostly canned and frozen ingredients, from corn to fire-roasted tomatoes.
Credit: Antonis Achilleos
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit: Will Dickey
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Morgan Hunt Glaze; Food Stylist: Costen King; Prop Stylist: Christina Daley
Credit:Rob Culpepper; Food Stylist: Chelsea Zimmer; Assistant Prop Stylist: Josh Hoggle
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Morgan Hunt Glaze, Food Stylist: Emily Nabors Hall, Prop Stylist: Christina Daley
Credit:Robby Lozano, Food Stylist: Emily Nabors Hall
Credit: Greg DuPree
Credit: Greg DuPree
