Does anyone else put off going to the grocery store until there’s nothing left in the pantry? I’m talking literally nothing. I have such a bad habit of waiting too long to go and having to find new and creative ways to create new meals out of the pantry staples I have in my fridge.
I know I’m not alone in this mess my procrastination has made, so I compiled a list of the best meals to make when your fridge is empty. A last-resort kind of article. Bookmark it and thank me later! pantry staple
Recipe adapted from Mashed!
– 1 pound ground beef (or turkey, whatever you have)
– 1 medium yellow onion (diced)
– 2 tbsp chili powder
– 3 cans diced tomatoes (bonus if it has green chilies in it)
– 2 cans of beans (any beans that are still in your cupboard), drained and rinsed.
– (Optional) Sour cream, chopped green onions, chopped cilantro, thinly sliced jalapenos, shredded cheddar cheese, lime wedges, sour cream, avocado, and tortilla chips.
1. In a large stockpot or Dutch oven, cook the meat and diced onions over a medium heat until the meat browns and the onion softens. This should take about 8-10 minutes. Stir frequently to break up the chunks of meat.
2. Drain the grease. pantry staples
3. Add the chili powder to the pan and cook for 1 minute until you can smell it.
4. Stir in the undrained tomatoes and drained and rinsed beans.
5. Bring mixture to boil before reducing the heat to a simmer. Cook for 20 minutes covered until the beans are heated through and the flavors have come together.
6. If the chili is too thin, remove the lid and let it simmer until the extra liquid evaporates.
7. Season the chili to taste with salt and pepper.
Recipe adapted from Foodie Fiasco!
– 1 cup dry rotini
– 1 cup of water
– 1/3 cup ground meat
– ½ cup pasta sauce
1. Boil the pasta in a pot as directed on the box.
2. Heat a small greased skillet over medium high heat. Add in the meat and cook for about 4 minutes or until the meat is browned.
3. Stir in the sauce and cook for another 2-3 minutes.
4. Top pasta with sauce and enjoy!
Recipe adapted from Gimme Some Oven!
– 3 cans of black beans with liquid
– 2 ½ cups of good quality salsa
– ½ cup of chopped fresh cilantro
– 2 tsp ground cumin
– 1 clove of garlic minced
1. Stir all the ingredients together in a medium saucepan. Heat over medium-high heat until simmering. Reduce heat to medium-low. Cover and simmer for at least 10 minutes, stirring occasionally.
2. Serve soup warmed and top with any additional cilantro for garnish
Recipe adapted from The Slow Roasted Italian!
– 1 cup of dried elbow macaroni
– 3 cups of whole milk
– 1 cup of finely shredded cheddar cheese
1. In a medium saucepan combine the milk and pasta. Stir and bring to a boil slowly over medium heat stirring occasionally.
2. Once the milk comes to a boil, reduce to simmer until pasta is cooked al dente.
3. Sprinkle the cheese and stir until completely melted.
4. Turn off the burner and cover the pot. Allow to sit for 5-6 minutes so the sauce can thicken.
5. Add salt and pepper to taste.
6. Serve and enjoy!
Recipe adapted from Ciao Florentina!
– 3 ¼ cups of all purpose flour
– 1 tsp sea salt
– 1 ½ cups of warm water
– 2 tsp active dry yeast
1. Add flour, salt and yeast together in a large mixing bowl. Combine well.
2. Pour in warm water and keep mixing until everything is incorporated and a soft dough has formed.
3. Cover the bowl with plastic or a tea towel. Allow the dough to rise at room temperature for 2-3 hours until it has doubled in size
4. Preheat your oven to 450°. Fill an oven-proof bowl (I use a cake pan) with 2 inches of water and place it on the bottom rack. Put a floured pizza stone or baking sheet on the rack above the bowl for about 45 minutes.
5. Take out the pizza stone or baking sheet and sprinkle it with flour
(or cornmeal). Put the now risen dough on the stone and cut an “X” into it with a sharp knife.
6. Bake for 30-45 minutes until golden brown.
Recipe adapted from Julia’s Simply Southern!
– 1 pound of cooked pasta
– 2 cups of broccoli florets, steamed
– 1 cup of sour cream
– Salt and pepper to taste
1. Cook the pasta according to the package directions.
2. While the pasta cooks, steam the broccoli florets to desired tenderness. 8-10 minutes.
3. In a large mixing bowl combine cooked pasta, steamed broccoli, and sour cream. Season with salt and pepper to taste.
4. Serve pasta warm.
Recipe adapted from The Seasoned Mom!
– 2 cups of diced or shredded cooked chicken
– 1 ½ cups of enchilada sauce
– 1 cup of reduced-fat shredded Mexican-blend cheese
– 8 6-inch tortillas
– (Optional) Sour cream, sliced green onions, sliced olives, diced avocado, or guacamole.
1. Preheat the oven to 350°. Spray a 20-quart baking dish with nonstick spray.
2. In a large bowl, toss together the chicken, half the enchilada sauce (¾ cup) and half the cheese (½ cup).
3. Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (they can also overlap).
4. Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
5. Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese and bake for an additional 5-10 minutes.
6. Garnish with toppings and serve!
What recipe are you going to try first? Do you have any go-to dinners that you make with your pantry staples? Comment below!
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