It’s the question that sometimes causes panic or maybe even dread (especially if you have no idea what to make!) But no worries. We’ve compiled some easy and delicious recipes from Lehman’s employees using our all-natural canned meats. They’re fully cooked, which saves you time in the kitchen. Plus, they contain no artificial ingredients. Stock them in your pantry, and you’ll be ready for dinner!
Buffalo Chicken Hot Wing Dip–Glenda Lehman-Ervin
This dip makes a great appetizer!
1-12 oz bottle Frank’s Original Hot Sauce
2-8 oz packages cream cheese, cut into cubes
1-16 oz bottle Ranch Dressing
1-28 oz can Lehman’s Canned Chicken
2 cups shredded Cheddar cheese
Mix all the ingredients together. Cook in a crock pot or slow cooker for an hour or two, stirring occasionally.
You can also bake it at 350°F for 30 minutes if you don’t want to wait! Serve with tortilla chips, crackers and celery.
Barbecue Pulled Pork–Rhonda B., customer service representative
The nice thing about this recipe is that you only need 2 ingredients. Plus, you can experiment with different types of barbecue sauces. (For a deliciously sweet flavor, use our Apple Butter Barbecue Sauce.)
1-18 oz jar barbecue sauce (any flavor)
1-28 oz Lehman’s Canned Pork
Mix sauce and pork together in a crock pot or slow cooker. Let it warm. (If you want to let it simmer for awhile, heat on low.)
When warm, serve on sandwiches or eat as is.
Beef and Noodles–Sandy N., customer service representative
This recipe makes a great savory meal, perfect for chilly days!
1-28 oz Lehman’s Canned Beef
1-27 oz Lehman’s Beef Broth
1 can of water
1 bag of 16 oz Lehman’s Medium Egg Noodles
In a pot, add the beef broth with 1 can of water and bring to a boil. Add the noodles.
Once the noodles are soft, add in the beef.
Simmer on low until beef is heated through.
Chicken Potpie–Karen Johnson, Country Life editor
This is a great quick meal, especially if you keep frozen pie crusts on hand. I make two at once, and freeze one for really hectic nights.
2 glass pie plates
1-28 ounce can Lehmanâ€™s Canned Chicken
2 tablespoons butter
4 tablespoons flour
1 cup water or Lehman’s Chicken Broth
2 cups mixed vegetables (frozen, leftovers, whatever is on hand)
2 pie crusts to top pie
Non-stick spray, or butter
Spray the two pie plates with the non-stick spray, or grease with butter.
In a large saucepan, make a roux with the butter and flour, cooking and stirring constantly until mixture is lightly browned. Add the liquid, and simmer until it thickens to a gravy-like consistency. Stir in chicken and veggies, coating all well.
Add equal amounts of each mixture to pie plates. Following package directions, place crust on top, and vent. Bake freshly made pies at 350Â° until crust is golden brown and contents register 170Â° on food thermometer; 15-20 minutes. Serve with green salad. (Essentially, youâ€™re browning the pie crust here, as the filling should already be pretty hot.)
Cooking Directions for FROZEN Pies: Cover with foil and freeze the untopped pie in the glass pie pan. To bake, thaw in the refrigerator overnight. Following the package directions, place the top crust on top of the thawed filling. Bake at 350Â° until crust is golden brown and pie filling registers 170Â° on food thermometer, 30-45 minutes.
Individual pies can be made in ramekins and frozen, topped with crust when thawed, and baked at 350Â°. Be sure the filling reaches 170Â° before serving. Baking time will vary depending on ramekin size.
Â Homemade pie crust is ideal on this dish. Iâ€™m just missing the homemade pie crust gene!