Cans Get Me Cooking; Do #CansGetYouCooking


As many of you know, my moto on this blog is to make cooking easy. I’m pressed for time and I personally have no issues opening a can to feed my family dinner. If you follow me Facebook, you will know that I have had some medical things come up, and I am currently super tired all the time. By super tired, I mean I am napping all day and then still sleeping at night. Making a huge homecooked meal for dinner just isn’t happening. (And don’t any of you worry. I have seen a doctor who did a ton of bloodwork. I am waiting for my follow-up appointment on 10/10 to see how we proceed from here).


The best part of using canned food is that you don’t have to feel guilty about it. First, 73% of Americans throw away spoiled fruits and vegetables on average two times a week! I can admit to being guilty of this myself. Those cans in my pantry help make sure nature’s bounty doesn’t go to waste. It also allows my kids to eat more of them, because I always have cans on hand. The canning process locks in foods’ freshness, flavor and nutrients at the peak of ripeness, just hours after picking, and according to a University of California Davis study, many canned fruits and vegetables have the same nutrients as their fresh or frozen counterparts!


It is totally amazing what you can make from just a couple canned ingredients. One of my new favorite recipes is this Pumpkin Pudding. It’s easy and you make it in the slow cooker. Seriously, what’s not to love?!?!?!

Pumpkin Pie Pudding
Prep time
Cook time
Total time
Serves: 8
  • Nonstick cooking spray
  • 1 15 ounce can pumpkin
  • 1 5 ounce can evaporated milk (2/3 cup) (I used Nestle Carnation Evaporated Milk.)
  • ⅓ cup sugar
  • 2 tablespoons pumpkin pie spice
  • 1 1-layer-size yellow cake mix
  • ¼ cup butter, melted
  • Frozen whipped dessert topping, thawed (optional)
  1. Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker stir together pumpkin, evaporated milk, sugar, and 1 tablespoon of the pumpkin pie spice. Spread batter evenly in the bottom of the prepared cooker.
  2. In a medium bowl stir together cake mix and the remaining 1 tablespoon pumpkin pie spice. Sprinkle mixture evenly over pumpkin mixture in cooker. Drizzle melted butter over mixture in cooker.
  3. Cover and cook on high-heat setting for 2½ hours. Cool, uncovered, for 30 minutes.

Topping it with ice cream or whipped cream makes it absolutely irresistible.

Want to learn more about Can Get You Cooking? Check them out:

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What are some of your favorite recipes or sides made from cans?

Alternative Thanksgiving Meal

Vegetarians have a lot to be thankful for this season too, like this holiday menu!

Pumpkin and Sage Lasagna: Vegetarian Thanksgiving Meal from Cooking Planit

The Cooking Planit App makes holiday shopping and cooking effortless.
(see iPhone & iPad CP app in iTunes store)

GREAT APP FEATURE: Complete-Meal Grocery List – take CP with you on your iPhone.

  • Baby Arugula – 4 Ounces
  • Fennel – 1 Head
  • Fresh Sage – 3 Tablespoon/4 Leaves
  • Green Apples – 1
  • Kale – 8 Cups
  • Pomegranate Seeds – 1/4 Cup
  • Lasagna Sheets – 6
  • Butter, Unsalted – 1 Tablespoon
  • Egg Yolks, Large – 1
  • Whole Milk – 1 1/2 Cup
  • Mozzarella Cheese, Shredded – 1 1/2 Cup
  • Parmesan Cheese, Grated – 1/2 Cup
  • Ricotta Cheese – 1 1/4 Cup
  • Black Pepper
  • Flour – 1 Tablespoon
  • Kosher Salt
  • Nutmeg
  • Pumpkin Puree, Canned – 15 Ounces
  • Extra Virgin Olive Oil – 3 Tablespoons
  • Apple Cider Vinegar – 2 Tablespoons
  • Honey – 2 Tablespoons

Pumpkin and Sage Lasagna

The sweet, familiar flavor of pumpkin pie in a savory, vegetarian lasagna dish.

Cooking Planit Vegetarian dish: Pumpkin and Sage Lasagna

click to try this vegetarian dish on

The website and iPhone/iPad app give step-by-step prep and cooking instructions for this recipe. 

SIDE DISH: Pomegranate Kale

A sweet preparation for a tasty, heart-healthy green.

Thanksgiving Vegetarian side dish: Pomegranate Kale

click to try this delicious salad in

The website and iPhone/iPad app give step-by-step prep and cooking instructions for this recipe.

SIDE DISH: Arugula, Green Apple and Fennel with Honey Vinaigrette

A light and robust salad that’s just sweet enough to appeal to all tastes.

Thanksgiving Side Dish: Arugula, Green Apple and Fennel with Honey Vinaigrette

try this wonderful side dish for free on

The website and iPhone/iPad app give step-by-step prep and cooking instructions for this recipe.