There is a long list of ways to give this season, but donating non-perishable foods to your local food bank is one of the easiest and least expensive ways to make a huge difference in the lives of those in need! And just in case you are among the millions of people who think of canned food as a culinary last resort– only to be considered as a viable meal option in situations such as natural disasters, massive power outages, or survival training– I’ve put together a list of mouth watering recipes guaranteed to make you re-think canned food! Enjoy!

1. World’s Best Lasagna

This lasagna recipe has been downloaded and assembled over 11k times…so it MUST be good, right?! Stuffed with Italian sausage, ground beef, garlic, herbs, and LOADS of cheese, it pairs well with a good Pinot Noir and a crispy green salad. Because lasagna can be a bit labor intensive, I like to assemble mine ahead of time and then pop into the oven for those unexpected holiday guests!

Makes 12 Servings // 448 Calories per Serving // Cook Time: 3 Hours 15 Min

Photo credit:

Original recipe posted on All Recipes; Photo credit Gourmandelle.


  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese


  1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
  2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
  5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

2. Garbanzo Bean Flourless Chocolate Cake

I could survive indefinitely on coffee, compliments, and chocolate…and this rich, decadent dessert definitely tops my list of favorites! Plus– it’s high protein, gluten free, and DELICIOUS!

Makes 12 Servings // 229 Calories per Serving // Cook Time: 1 Hour 10 Min

Photo credit

Original recipe posted on All Recipes; Photo credit Brown Eyed Baker.


  • 1 1/2 cups semisweet chocolate chips
  • 1 (19 ounce) can garbanzo beans, rinsed and drained
  • 4 eggs
  • 3/4 cup white sugar
  • 1/2 teaspoon baking powder
  • 1 tablespoon confectioners’ sugar for dusting


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan.
  2. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent.
  3. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan.
  4. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners’ sugar just before serving.

3. Pineapple Chicken Salad with Pecans

This sweet and crunchy chicken salad is great in sandwiches, wraps, lettuce cups…or all by itself! Make a big batch and store in the fridge for healthy, easy lunches and snacks. Last minute holiday party invitation? Spoon the mixture into pre-baked mini phyllo cups (available in your freezer section) and garnish with fresh herbs for a quick and easy appetizer!

Makes 4-6 Servings // 260 Calories per Serving // Cook Time: 15 Min

Photo credit:

Original recipe posted on Cans Get You Cooking; Photo credit


  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon whole grain mustard
  • 1/2 teaspoon paprika
  • 1 (9.75-ounce) can premium chicken breast, drained
  • 1 (8-ounce) can crushed pineapple, thoroughly drained
  • 1/2 cup canned whole water chestnuts, drained and chopped
  • 1/4 cup chopped celery
  • 2 tablespoons red onion, finely chopped
  • 1/2 cup pecans, toasted and chopped
  • 1 tablespoon chopped fresh parsley
  • kosher salt and cracked black pepper


  1. In a small bowl, mix together the mayonnaise, sour cream, and paprika until combined.
  2. In a separate mixing bowl, combine the chicken, pineapple, water chestnuts, celery, red onion, pecans, and parsley.  Fold in the dressing, tossing to fully coat.  Season to taste with salt and pepper. Chill completely before serving.

4. Creamy White Chicken Chili

When the weather outside is frightful…warm up with a big bowl of this creamy white chicken chili! Chicken breast and Great Northern beans add a big dose of protein to this dish, while green chilis and cayenne pepper add just the right amount of heat!

Makes 8 Servings // 521 Calories per Serving // Cook Time: 45 Min

Original recipe posted on All Recipes; Photo credit Pinch of Yum.


  • 2 tablespoons olive oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 2 (9.75-ounce) can premium chicken breast, chopped & drained
  • 3 (14.5 ounce) cans chicken broth
  • 2 (4 ounce) cans canned green chile peppers, chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons cayenne pepper
  • 5 (14.5 ounce) cans great Northern beans, undrained
  • 1 cup shredded Monterey Jack cheese
  • pinch of kosher salt


  1. Heat the oil in a large pot over medium heat. Add the onions and garlic and saute for 10 minutes, or until onions are tender. Add the chicken, chicken broth, green chile peppers, cumin, oregano, cayenne pepper and kosher salt and bring to a boil.
  2. Reduce heat to low and add the beans. Simmer for 20 to 30 minutes, or until heated thoroughly. Pour into individual bowls and top with the cheese.

5. Quinoa Chicken Vegetable Salad

This dish is packed with protein, fiber, and enough veggies to power you through your most stressful workday!

Makes 6 Servings // 300 Calories per Serving // Cook Time: 15 Min

Photo credit:

Original recipe posted on Cans Get You Cooking; Photo credit NDTV Food.


  • 1 (14.5-ounce) can chicken broth
  • 1 cup quinoa
  • 1 (14-ounce) can diced tomatoes, drained
  • 1 (10-ounce) can chicken breast, drained and flaked
  • 1 (8-ounce) can cut green beans, drained
  • 1 (8.75-ounce) can corn, drained
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh chopped parsley
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon coarse seat salt


  1. In medium saucepan over high heat, heat chicken broth and quinoa to boiling. Cover and simmer, stirring occasionally, about 10 minutes. Set aside to cool.
  2. In large bowl combine cooled quinoa, diced tomatoes, chicken breast, green beans, corn, olive oil, lemon juice, parsley, salt and pepper; toss to mix well.

6. Iced Pumpkin Spice Cookies

Tis the season for all things PUMPKIN SPICE! These frosted cookies are perfect for gifting (or enjoying by yourself with a steaming latte!). The ingredient list is a little long, but the extra time spent measuring is well worth it!

Makes 36 Servings // 122 Calories per Serving // Cook Time: 1 Hour 20 Min

Photo credit:

Original recipe posted on All Recipes; Photo credit The Weigands.


  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 1/2 cups white sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 3 tablespoons milk
  • 1 tablespoon melted butter
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
  2. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
  3. Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
  4. To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

7. Creamy Spinach and Artichoke Dip

A go-to appetizer for holiday parties, this spinach and artichoke dip has all the creamy-inside, brown-and-crispy-on-top texture and cheesy taste that can possibly be crammed into a single bowl! Serve it bubbling hot with tortilla chips or pita crisps.

Makes 10 Servings // 314 Calories per Serving // Cook Time: 40 Min

Photo credit:

Original recipe posted on All Recipes; Photo credit Meet The Shannons.


  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup mayonnaise
  • 1 (4.5 ounce) can chopped green chiles, drained
  • 1 cup freshly grated Parmesan cheese
  • 1 (12 ounce) jar marinated artichoke hearts, drained and chopped
  • 1/4 cup canned chopped jalapeno peppers, drained
  • 1 (10 ounce) box frozen chopped spinach, thawed and drained (or 1 10 ounce can of spinach)


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together the cream cheese and mayonnaise in a bowl until smooth. Stir in the green chiles, Parmesan cheese, artichokes, peppers, and spinach. Spoon the mixture into a baking dish.
  3. Bake in preheated oven until slightly browned, about 30 minutes.

Be a hunger hero this holiday!

To donate non-perishable foods, or host your own food drive, contact the team at Philabundance– the largest provider of emergency hunger relief in the Delaware Valley!

Interested in holding a food drive? Click here for all of the information you’ll need to get started. You can also email or call 215-339-0900. Interested in donating prepared foods? Click here for our guidelines. Want to drop off food items? They’ll steer you toward one of our warehouse locations or a nearby member agency.