One theme that kept popping up show after show (after show...) was cooking from your pantry. I am a huge fan of pantry cooking for several reasons: 1.) It allows me to be lazy. It's January in Wisconsin, and it's COLD. Sometimes I just can't be bothered to leave the house. 2.) It forces me to be thrifty. If I use up the ingredients I have on hand before I head back to the store, less food goes to waste. 3.) It encourages creativity. Some of my all-time favorite meals have been inventions of desperation. You never know when you're going to come up with something great!
For today's post, I'm jumping on the pantry bandwagon. Below I've listed my pantry staples and a few recipes to go along with them.
Canned Beans:
Protein-packed and simple, canned beans are a regular dinner hero at our house. Try Quinoa with Corn and Black Beans, Black Bean and Cheese Chimichangas, or Black Bean and Sweet Potato Burritos.
Frozen Pizza:
Do I really need to explain this one any further?
Cheese:
The husband and I always buy a giant chunk of cheddar when we go to Costco. It keeps well in the fridge as long as I keep it tightly wrapped. I shred cheddar for Mom's Cheesy Potatoes and slice it for Ham and Cheese Toasties. Then there's goat cheese. Stir crumbles into Penne with Tomatoes and Goat Cheese or use it for a super easy appetizer, Pesto Goat Cheese Spread.
Dried Cranberries:
I have sung the praises of dried cranberries many times. I eat them by the handful as a sweet and tangy treat, stir them into Creamy Oatmeal for a chewy burst of flavor, and add them to salads for beautiful color and flavor. And have you ever combined dried cranberries and quinoa? You've gotta try Warm Quinoa Salad with Roasted Squash, Cranberries, and Pecans.
Frozen Peas:
In junior high school, my BFF and I used to snack on peas straight from the freezer. Not only is this pantry staple perfect for pre-teen grazing, they add color and nutrients to just about any meal. Stir them into pasta, tuna salad, soup, or Shepherd's Pie.
Tortillas:
I always keep flour or corn tortillas in my freezer. They are the perfect start to so many meals: Green Chile Chicken Enchiladas, Baked Chicken Chimichangas, Lazy Beef Enchiladas, or Black Bean and Cheese Quesadillas.
Canned Tuna:
This pantry staple isn't just for tuna salad sandwiches in your lunch sack. Add drained and flaked tuna to pasta like I do in Balsamic Tuna Salad. Or go old-school and try re-vamped Tuna Noodle Casserole.
