When life gets hectic, it can be tempting to grab takeout or order pizza every night. But with a well-stocked pantry and a little creativity, you can whip up a delicious meal in no time. In fact, many of the most satisfying meals are those that rely on simple, pantry-friendly ingredients.
In this article, we’ll show you how to turn your pantry staples into 20 easy and delicious recipes that are perfect for busy nights. From hearty casserole dishes to quick and easy salads, these recipes will help you get a nutritious meal on the table in no time – all without having to set foot outside or spend hours in the kitchen.
So go ahead, take a peek at our list of pantry staples below and start cooking up a storm!
Spaghetti Aglio e Olio
This simple yet flavorful pasta dish originated from Naples, Italy. Spaghetti Aglio e Olio is a quick and easy meal that combines the sweetness of garlic with the spiciness of red pepper flakes.
Ingredients:
– 12 oz spaghetti
– 6-8 garlic cloves
– 1/4 cup extra virgin olive oil
– 2-3 dried red pepper flakes (or more to taste)
– Salt, to taste
– Fresh parsley or basil leaves, chopped (optional)
Instructions:
1. Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
2. While the pasta cooks, heat the olive oil in a large skillet over medium-low heat.
3. Add the minced garlic and red pepper flakes to the skillet. Cook for 4-5 minutes, stirring occasionally, until the garlic is golden brown and fragrant.
4. Drain the cooked spaghetti and add it to the skillet with the garlic mixture. Toss everything together to combine.
5. Season with salt to taste.
6. Serve immediately, garnished with chopped parsley or basil leaves if desired.
Cooking Time: 15-20 minutes
Lentil and Rice Casserole
This comforting casserole is a perfect blend of protein-rich lentils, flavorful rice, and savory spices. A great option for a quick weeknight dinner or a satisfying meal for a crowd.
Ingredients:
– 1 cup brown lentils, rinsed and drained
– 2 cups cooked white rice
– 1 onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup vegetable broth
– 1 tablespoon olive oil
– Chopped fresh cilantro for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add onion and bell pepper; cook until tender.
3. Stir in garlic, cumin, paprika, salt, and pepper. Cook for 1 minute.
4. Add lentils and vegetable broth to the skillet; bring to a boil. Reduce heat to low and simmer for 20 minutes or until lentils are tender.
5. In a large bowl, combine cooked rice and lentil mixture. Transfer to a 9×13 inch baking dish.
6. Bake for 25-30 minutes or until heated through.
Cooking Time: 45-50 minutes
Chickpea Curry with Coconut Milk
This creamy and flavorful curry is a delicious and satisfying vegetarian dish that’s perfect for any occasion. With the rich flavor of coconut milk and the protein-packed goodness of chickpeas, this recipe is sure to become a favorite.
Ingredients:
– 1 can chickpeas (14 oz)
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can coconut milk (14 oz)
– Salt and pepper, to taste
– Fresh cilantro, for garnish
Instructions:
1. Heat oil in a large saucepan over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, curry powder, cumin, turmeric, and cayenne pepper (if using). Cook for 1 minute.
4. Stir in chickpeas and coconut milk. Bring to a simmer.
5. Reduce heat to low and let curry simmer for 20-25 minutes or until flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with fresh cilantro and serve over rice or with naan.
Cooking Time: 25-30 minutes
Tomato and White Bean Soup
This comforting soup combines the flavors of ripe tomatoes and creamy white beans, perfect for a cozy evening meal or a quick lunch option. With minimal effort and ingredients, you’ll have a deliciously satisfying bowl in no time!
Ingredients:
– 1 tablespoon olive oil
– 1 medium onion, chopped
– 3 garlic cloves, minced
– 2 cups fresh tomatoes (or 1 can of diced tomatoes), chopped
– 1 cup cooked white beans (cannellini or Great Northern)
– 4 cups vegetable broth
– 1 teaspoon dried basil
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for an additional minute.
3. Stir in the chopped tomatoes, cooked white beans, vegetable broth, and dried basil.
4. Bring the mixture to a simmer, then reduce heat to low and let cook for 20-25 minutes or until flavors have melded together.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 25 minutes
Pantry Pasta with Garlic and Olive Oil
This simple yet flavorful pasta dish is a perfect solution when you need a quick meal using ingredients you likely have on hand. With just a few basic pantry staples, you can create a satisfying and aromatic dish that’s ready in under 30 minutes.
Ingredients:
– 8 oz. pasta (any shape)
– 3 cloves of garlic, minced
– 1/4 cup olive oil
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente.
2. In a medium skillet, heat the olive oil over medium-low heat. Add the minced garlic and cook for 4-5 minutes or until fragrant and lightly golden.
3. Drain the cooked pasta and add it to the skillet with the garlic and olive oil. Toss to combine, ensuring the pasta is well coated.
4. Season with salt and pepper to taste. If desired, sprinkle grated Parmesan cheese on top and toss again.
5. Serve hot and enjoy!
Cooking Time: 20-25 minutes
Tuna and White Bean Salad
This refreshing salad combines the protein-packed power of tuna with the creamy texture of cannellini beans, all tied together with a zesty dressing. Perfect for a quick lunch or dinner.
Ingredients:
– 1 can of tuna in water (drained)
– 1 cup cooked cannellini beans
– 1/2 cup chopped red bell pepper
– 1/4 cup chopped fresh parsley
– 2 tablespoons olive oil
– 1 tablespoon white wine vinegar
– Salt and pepper to taste
Instructions:
1. In a medium bowl, combine tuna, cannellini beans, red bell pepper, and parsley.
2. In a small bowl, whisk together olive oil and white wine vinegar.
3. Pour the dressing over the tuna mixture and toss to combine.
4. Season with salt and pepper to taste.
5. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
Cooking Time: 10-15 minutes (including preparation time)
Vegetable Fried Rice
A classic Chinese dish that’s easy to make and packed with flavor, Vegetable Fried Rice is a great way to use up leftover vegetables and rice. This recipe serves 2-3 people.
Ingredients:
– 2 cups cooked rice (preferably day-old)
– 1 tablespoon vegetable oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
– Scallions, chopped (optional)
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the mixed vegetables; cook until they’re tender-crisp.
4. Add the cooked rice to the skillet, breaking up any clumps with a spatula.
5. Stir-fry the rice for about 5 minutes, incorporating the vegetable mixture.
6. Add soy sauce and oyster sauce (if using); stir-fry for another minute.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions (if desired).
9. Serve immediately.
Cooking Time: 15-20 minutes
Black Bean and Corn Quesadillas
Elevate your lunch game with this flavorful and easy-to-make recipe that combines the richness of black beans, sweetness of corn, and creaminess of cheese.
Ingredients:
– 1 can black beans, drained and rinsed
– 1 cup frozen corn kernels, thawed
– 2 tablespoons olive oil
– 4 large tortillas
– 2 cups shredded Monterey Jack cheese (divided)
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped cilantro, sour cream, or salsa for topping
Instructions:
1. Preheat a large skillet over medium-high heat.
2. In a bowl, mix together black beans, corn kernels, olive oil, and cumin.
3. Place a tortilla in the skillet and sprinkle with one-quarter of the cheese.
4. Add about 1/4 cup of the bean-corn mixture on half of the tortilla.
5. Fold the tortilla in half to enclose the filling.
6. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
7. Flip and cook for an additional 2 minutes.
8. Repeat with remaining ingredients.
9. Serve hot, topped with your choice of cilantro, sour cream, or salsa.
Cooking Time: 10-12 minutes
Canned Tomato and Basil Soup
A classic and comforting soup that’s ready in no time! This recipe combines the sweetness of canned tomatoes with the bright flavor of fresh basil, perfect for a quick lunch or dinner.
Ingredients:
– 1 (14.5 oz) can crushed tomatoes
– 2 cups chicken broth
– 1/4 cup heavy cream or half-and-half
– 2 tbsp butter
– 1 tsp dried basil
– Salt and pepper to taste
– Fresh basil leaves for garnish (optional)
Instructions:
1. In a large pot, melt the butter over medium heat.
2. Add the crushed tomatoes, chicken broth, and heavy cream or half-and-half. Stir until smooth.
3. Add the dried basil, salt, and pepper. Stir to combine.
4. Bring the soup to a simmer and cook for 15-20 minutes or until heated through.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh basil leaves if desired.
Cooking Time: 15-20 minutes
Peanut Butter and Oat Energy Bites
A no-bake treat that’s perfect for a quick pick-me-up or post-workout snack, these Peanut Butter and Oat Energy Bites are packed with wholesome ingredients and delicious flavor.
Ingredients:
– 2 cups rolled oats
– 1/2 cup creamy peanut butter
– 1/4 cup honey
– 1/4 cup chopped dark chocolate chips (optional)
– 1/2 teaspoon vanilla extract
– Pinch of salt
Instructions:
1. In a large mixing bowl, combine the oats, peanut butter, and honey. Mix until well combined.
2. If using chocolate chips, stir them in at this point.
3. Roll the mixture into small balls, about 1-inch in diameter. You should end up with around 12-15 energy bites.
4. Place the energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
Cooking Time: None! These no-bake treats are ready in just a few minutes of mixing and rolling.
Quick and Easy Pancakes
Start your day off right with these fluffy and delicious pancakes that can be whipped up in no time! Made with just a few simple ingredients, this recipe is perfect for busy mornings.
Ingredients:
– 1 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup milk
– 1 large egg
– 2 tablespoons butter, melted
– Butter or oil for greasing the pan
Instructions:
1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together milk, egg, and melted butter.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should still be slightly lumpy.
4. Heat a non-stick skillet or griddle over medium heat. Grease with butter or oil if necessary.
5. Drop 1/4 cupfuls of batter onto the pan and cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry.
6. Flip and cook for an additional 1-2 minutes, until golden brown.
Cooking Time: 10-12 minutes
Rice and Lentil Pilaf
This hearty pilaf combines the nutty flavor of brown rice with the comforting warmth of red lentils, perfect for a quick and satisfying meal. With its mild spices and aromatic herbs, this recipe is a flavorful twist on a classic dish.
Ingredients:
– 1 cup brown rice
– 1 cup red lentils, rinsed and drained
– 2 cups water
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add cumin, coriander, and salt. Cook for 1 minute.
4. Add the rice and lentils to the saucepan. Stir to combine.
5. Add water and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and grains are tender.
6. Fluff with a fork and garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Canned Tuna Pasta Bake
A comforting and satisfying pasta dish that’s perfect for a weeknight dinner or a busy weekend meal. This recipe combines canned tuna, pasta, and melted cheese for a delicious and filling treat.
Ingredients:
– 8 oz. pasta of your choice (e.g., penne, fusilli, or farfalle)
– 1 can of tuna (drained and flaked)
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package instructions until al dente. Drain and set aside.
3. In a large mixing bowl, combine tuna, marinara sauce, and cooked pasta. Mix well.
4. Transfer the mixture to a baking dish and top with mozzarella cheese.
5. Sprinkle Parmesan cheese over the top.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly.
7. Serve hot, garnished with parsley if desired.
Cooking Time: 20-25 minutes
Chickpea and Spinach Stew
This hearty stew combines the creamy texture of chickpeas with the nutritional punch of spinach, all in a flavorful and comforting dish perfect for a quick weeknight meal.
Ingredients:
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 cups fresh spinach leaves
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can diced tomatoes (14.5 oz)
– 4 cups vegetable broth
– 1 tsp ground cumin
– Salt and pepper, to taste
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
3. Add chickpeas, diced tomatoes, vegetable broth, and cumin. Stir well.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
5. Stir in fresh spinach leaves. Cook until wilted, about 2-3 minutes.
6. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Homemade Granola Bars
These chewy bars are packed with rolled oats, nuts, and dried fruits, making them a perfect snack for on-the-go. With just a few simple ingredients and steps, you can create your own homemade granola bars that are free from preservatives and additives.
Ingredients:
– 2 cups rolled oats
– 1 cup chopped nuts (almonds or walnuts)
– 1/2 cup honey
– 1/4 cup brown sugar
– 1/4 cup vegetable oil
– 1 teaspoon vanilla extract
– 1/2 cup dried cranberries
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large bowl, mix together oats, nuts, and brown sugar.
3. In a separate bowl, combine honey, oil, and vanilla extract. Stir until smooth.
4. Pour the wet ingredients over the dry ingredients and stir until combined.
5. Fold in dried cranberries and salt.
6. Press mixture into prepared baking dish.
7. Bake for 20-25 minutes or until lightly golden brown.
8. Let cool completely before cutting into bars.
Cooking Time: 20-25 minutes
Pantry-Stuffed Bell Peppers
This recipe is a creative way to use up pantry staples and create a delicious, nutritious meal. Simply fill bell peppers with a mixture of cooked rice, canned tomatoes, and spices, and bake until tender.
Ingredients:
– 4 bell peppers, any color
– 1 cup cooked white rice
– 1 can (14.5 oz) diced tomatoes
– 1 tsp paprika
– 1/2 tsp cumin
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a bowl, mix cooked rice, diced tomatoes, paprika, cumin, cayenne pepper, salt, and pepper.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Drizzle olive oil over the peppers and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 15-20 minutes, until peppers are tender.
Cooking Time: 45-50 minutes
Cornbread with Canned Corn
This classic Southern-style cornbread recipe gets a boost from canned corn, adding natural sweetness and extra moisture to the mix. Perfect for accompanying your favorite comfort foods or as a standalone snack.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup yellow cornmeal
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1 cup whole milk
– 1 large egg
– 1 can (14.75 oz) of canned corn, drained and chopped
– 2 tablespoons unsalted butter, melted
Instructions:
1. Preheat oven to 400°F (200°C). Grease an 8-inch square baking dish.
2. In a medium bowl, whisk together flour, cornmeal, baking powder, and salt.
3. In a large bowl, whisk together milk, egg, and chopped canned corn.
4. Add the dry ingredients to the wet mixture; stir until just combined.
5. Pour in the melted butter; mix until smooth.
6. Pour batter into prepared baking dish; bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Quick Canned Tomato Sauce
Looking for a simple and flavorful tomato sauce without hours of cooking? This recipe uses canned tomatoes as a base, adding some aromatics and spices to create a delicious and versatile sauce.
Ingredients:
– 1 can (28 oz) crushed tomatoes
– 2 cloves garlic, minced
– 1/4 cup chopped fresh basil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a medium saucepan over medium heat.
2. Add the minced garlic and cook for 1 minute, until fragrant.
3. Pour in the crushed tomatoes, chopped basil, dried oregano, salt, and black pepper. Stir to combine.
4. Bring the mixture to a simmer and let cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Remove from heat and use immediately or store in an airtight container in the fridge for up to 3 days.
Cooking Time: 15-20 minutes
Pantry-Friendly Chili
A simple and satisfying recipe that’s perfect for a quick weeknight dinner or a cozy weekend meal. This pantry-friendly chili is made with common ingredients you likely have on hand, making it easy to whip up whenever the mood strikes.
Ingredients:
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) red kidney beans, drained and rinsed
– 1 can (16 oz) black beans, drained and rinsed
– 1 can (10.5 oz) enchilada sauce
– 1 lb ground beef or ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon chili powder
– Salt and pepper to taste
Instructions:
1. Brown the ground beef or turkey in a large pot over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Stir in the chili powder, diced tomatoes, red kidney beans, black beans, and enchilada sauce.
4. Bring to a simmer and let cook for 20-25 minutes or until heated through.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Instant Noodle Stir-Fry
Transform a humble packet of instant noodles into a satisfying meal with this simple recipe. Perfect for a busy day or a late-night snack, it’s ready in just 15 minutes!
Ingredients:
– 1 packet of instant noodles
– 2 tablespoons of vegetable oil
– 1 small onion, diced
– 1 cup of mixed vegetables (e.g., bean sprouts, carrots, corn)
– 1 egg, beaten
– 1 teaspoon of soy sauce
– Salt and pepper to taste
– Chopped green onions for garnish (optional)
Instructions:
1. Cook the instant noodles according to the packet instructions. Drain and set aside.
2. Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
3. Add the diced onion and stir-fry until translucent.
4. Add the mixed vegetables and cooked noodles. Stir-fry for 2-3 minutes, breaking up any clumps with a spatula.
5. Push the noodle mixture to one side of the wok. Pour in the remaining oil, then add the beaten egg. Scramble the egg until cooked through.
6. Mix the egg with the noodles and vegetables. Add soy sauce to taste.
7. Serve hot, garnished with chopped green onions if desired.
Cooking Time: 15 minutes
Summary
Get ready to cook up a storm on busy nights with these 20 easy pantry recipes! From Spaghetti Aglio e Olio to Tuna and White Bean Salad, these dishes are quick, delicious, and made with common pantry staples. Whip up a hearty Lentil and Rice Casserole or Canned Tomato and Basil Soup in no time. Or, for something sweet, try making Peanut Butter and Oat Energy Bites or Homemade Granola Bars. These recipes will become your go-to’s on nights when cooking from scratch seems like a challenge. So, stock up those pantry shelves and get cooking!
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