5 Easy Meals Made with Pantry Staples

When you don’t know what to have for dinner, go on a scavenger hunt in your pantry and get creative making these 5 Easy Meals Made with Pantry Staples!  

Using items from your pantry can help save on money and skip the step of going to the grocery store. Plus, it’s a great way to use up items in the pantry before they go bad. Some basic pantry staples to have on hand are canned items, rice, beans, condiments and tuna. I’ve compiled a list of easy recipes using pantry staples. 

Want a printable? Click here to download and print the recipes!

Brunswick Stew

Easy one pot stew with or without meat.

1 can corn
2 cans beans 
1 can tomatoes
1 cup leftover meat (preferably chicken or pork)
1/2 cup BBQ sauce
1/2 cup ketchup
1 cup water or broth

Place all ingredients into a large pot and simmer over medium-low heat for about 30 minutes. Serve warm.

Easy Chicken Salad

A good use for leftover chicken.

2 cups cooked chicken
1/2 cup celery 
1/2 cup grapes
1/2 cup any nuts
1/2 cup mayonnaise
1 tsp curry powders

Place all ingredients in a food processor and blend to desired consistency.

Cheesy Tuna Noodles Casserole

Add more protein to a box of Mac n Cheese.

1 box mac n cheese
1 can peas
1 can tuna fish
1/2 cup breadcrumbs

Follow instructions on box of mac n cheese. Add tuna and peas, top with breadcrumbs and heat in oven at 350 degrees until warmed thoroughly and breadcrumbs are toasted.

Rice Casserole

One dish wonder that’s so easy to make.

1 can cream of mushroom soup
1 cup rice
1 cup chicken broth
1 cup broccoli (fresh or frozen)
1 cup grated cheese

Put all ingredients into a casserole dish. Top with grated cheese. Cover and bake at 350 degrees for 45 minutes.

Peppers and Pasta

A delicious meal that can be made with or without meat.

1 cup ground beef or sausage
1 tsp garlic powder
1 tbsp olive oil
1 cup milk
1 1/2 cups chicken broth
1 jar roasted peppers, pureed
1/2 cup grated parmesan
1 cup fresh spinach
salt and pepper to taste
12 oz pasta

Brown meat in stew pot. Stir in chicken broth, pureed roasted red peppers, milk and pasta. Season with salt and pepper. Bring to a boil; cover, reduce heat and simmer until pasta is cooked thoroughly, about 12 minutes. Stir in spinach, 1 handful at a time and cook until wilted and hot.