21 Easy Pantry Meals

If you're looking for some pantry meals to prepare for spending some extra "quality" time at home.  Here are a few things that will help. We've put together a 21-day dinner plan and grocery list, including 5 easy dessert recipes you can make with items from your pantry.  

This list can help you be prepared when it comes to cooking out of your pantry and making dinner with what you already have on hand.

We can up with several recipes from The Carefree Kitchen that is easy, can be easily adaptable, and everyone in the family will love.  There's no sense in making food that our families won't eat and enjoy. 

These recipes focus on normally stocked pantry items, freezable meat, and freezable vegetables.  

In addition to all the great dinner recipes, Here's a shopping list with even more ideas and ways to stock up.

Jump to:

• Grocery List for Pantry Cooking--The Carefree Kitchen
• #1 Make-Ahead Spaghetti Meat
• #2-  Make-Ahead Taco Meat:
• #3- Salsa Chicken (Crockpot)
• #4- Fettuccini Alfredo:
• 5. Oven-Baked Potatoes: (crispy on the outside and fluffy on the inside)
• 6. Southwest Chicken and Rice (Instant Pot):
• #7- Mini Quiche:
• #8-Homemade Pizza: Yield:
• #9- Chili:
• #10-Taco Soup
• #11 Chicken Noodle Soup
• #12 Potato Soup
•  
• Breakfast ideas:
• Easy Desserts with items from your pantry:
• Easy Snack Ideas:
• Grocery List for Pantry Cooking--The Carefree Kitchen

Grocery List for Pantry Cooking--The Carefree Kitchen

#1 Make-Ahead Spaghetti Meat

(makes enough for 8 meals) 

You can make this without onions if you don't have any on hand.  If you have some dehydrated onions, those will work too.  Just soak them in some warm water for about 10 minutes and you're ready to go.  This easy recipe is perfect to pop in the freezer in customized portions. 

For spaghetti meat, I will usually freeze a heaping cup full and add that to a quart of our favorite marinara sauce and box of pasta.  It's so easy and saves a lot of time and cleanup because you only have to dirty a frying pan one time. 

With this recipe, it will make approx (8) one-cup portions.  

Things you can make with this make-ahead meat mixture.

-Spaghetti and noodles

-Lasagna

-Pasta Bake,  (cook your noodles, layer with meat, sauce and cheeses and then bake for about 20 minutes or until it's bubbly and golden brown on top)

Ingredients:

• 3 lbs- Beef- use 93/7 or 85/15 (but you’ll need to drain some of the fat off)
• 1 lb Spicy Italian Sausage
• 2 medium onions-diced
• 1 Tablespoon Cooking Oil
• 1 teaspoon garlic powder
• 2 teaspoon salt
• ½ teaspoon pepper

Instructions:

1. Dice onions.
2. In a large pot, add 1 Tablespoon cooking oil, add the onion and cook on med heat for 3-5 minutes.  The onion will turn translucent and then golden brown (caramelized)
3. Add the sausage and the beef, garlic powder, salt, pepper,  and ½ cup of water.
4. Use a spoon to break up the meat so it will cook evenly.  
5. Continue to cook the meat until it is no longer pink. 
6. Let the meat cool and then transfer to a freezer ziplock bag.  (We use abut 1 cup cooked meat when adding it to a quart of spaghetti sauce)

#2-  Make-Ahead Taco Meat:

This recipe will make approx enough taco meat for (4) meals for my family (2 adults and 4 children.) You can thaw it in the fridge or microwave.  I have a few huge taco lovers.  We eat this at least 2 times a month.  The meat in the bags will last 2-3 months just fine.  Just be sure to use a freezer bag to store it.  

(Makes enough for 4 meals) 

Things you can make with this taco meat:

-Tacos

-Nachos

-Taco Salad

-Burrito bowl

Ingredients

• 3 lbs- 85/15 beef ( if your fat concentrate it higher, just drain the fat off after it’s cooked)
• 2 med onions
• 3 Tablespoons Taco Seasoning

Instructions:

1. Dice Onions
2. In a large pot, add 1 Tablespoon cooking oil, add the onion and cook on med heat for 3-5 minutes.  The onion will turn translucent and then golden brown (caramelized)
3. Add the beef, taco seasoning, and ½ cup of water.
4. Use a spoon to break up the meat so it will cook evenly. 
5.  Continue to cook the meat until it is no longer pink. 
6. Let the meat cool and then transfer to a freezer ziplock bag.  (We use abut 1 ½ cup cooked taco meat for a meal

#3- Salsa Chicken (Crockpot)

This recipe has such simple ingredients and is made from common pantry staples.  if you don't have cream cheese, cook it without the cream cheese and add a dollop of sour cream after its all cooked and you have shredded the chicken. 

It makes a big batch and is enough for 2 meals for my family of 6.  You can make it, eat it for dinner one day and then freeze the rest for another day or use it in enchiladas, quesadillas, or burrito bowls. 

Things you can make with Salsa Chicken

-Burrito Bowl

-Over rice and/or steamed broccoli

-quesadillas

-enchiladas

Ingredients:

• 4-6 medium Chicken Breasts, fresh or frozen
• 2 Cups Salsa, I used Pace but any brand will do
• 8 oz Cream CHeese
• 1 4oz Green Chillies
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• Salt and pepper, to taste (approx 1 teaspoon salt and ½ teaspoon Pepper)

Instructions:

1. In your crockpot, add 4-6 chicken breasts.  ( ⅓ lb of meat per person is about right for this recipe). Add the salsa, cream cheese, green chilies, garlic powder, garlic powder and half of the salt and pepper.  Stir gently to coat the chicken with sauce.
2. Cook on high for about 4-6 hours depending on if your chicken is fresh or frozen.  When the chicken is done, it should be easily shredded with 2 forks.
3. Shred the chicken in the creamy sauce.  Stir the chicken and sauce until the sauce is creamy and the chicken is covered in the creamy sauce. 

#4- Fettuccini Alfredo:

This is a picture of Sun-Dried Tomato Alfredo but you get the point.  There's also another variation on my site for Sun-Dried Tomato Alfred if you have sun-dried tomatoes on hand.  This easy alfredo sauce only takes a few ingredients and a few minutes.  It's rich and thick and has just a hint of garlic flavor.  

Ways to use Alfredo Sauce:

-Use for Pizza Sauce

-Dip for Breadsticks

-Sauce for noodles

Ingredients:

• 2 cups cream
• 1 cup Parmesan Cheese
• ½ teaspoon Garlic Powder
• 1 pinch Nutmeg
• ½ teaspoon Salt
• ¼ teaspoon Black Pepper

Instructions:

1. Add the cream to a  large saucepan on the stove, on medium heat bring the cream to a boil.  Boil for 1 minute.  
2. Add the garlic powder, a pinch of nutmeg, salt, and pepper. Stir
3. Add the parmesan cheese and stir constantly.  Bring the alfredo back up to a boil and then remove the pan from the heat.  
4. Continue to stir for about 30 more seconds or until all the cheese is melted.  (The alfredo sauce will thicken as it cools.  It may look a little runny but when you add it to noodles, the noodles soak up some of the liquid and it also thickens as it cools.)

5. Oven-Baked Potatoes: (crispy on the outside and fluffy on the inside)

Talk about easy peasy!  These baked potatoes are so simple to make.  Potatoes are so inexpensive and last a long time in a cool, dry place.  I keep them in a bin on the floor of my pantry. Be sure to double the amount you need because these baked potatoes work great in casseroles or as hash browns for breakfast. 

-Toppings for baked potatoes include bacon, ranch dressing, cheese, 

-Chili

-Sloppy joe meat

-Leftover chicken and taco toppings

Ingredients:

• 4 large Potatoes, Russett Burbank Variety (or as many as you need- we plan for 1-1 ½ per person)
• 3 Tablespoons Avocado oil (Olive oil, canola oil, or any vegetable oil will work)
• Sea salt

Instructions:

1. Preheat oven to 400 degrees.
2. Find potatoes that are free from any bruises or large blemishes. 
3. Wash the potatoes off. Using your hands, rub the potato under water and rub briskly until all the dirt is off. You can also use a scrub brush to get into the "eyes" of the potato.
4. Use a fork and poke holes, about a ½" deep into the skins of the potato. When the potato bakes, there is steam that builds up and needs to escape. If you don't poke the potato, your potatoes might explode due to built up steam inside while cooking.
5. Put the potatoes in a large ziplock bag. Pour 3-4 Tablespoons of cooking oil (I like to use Avocado Oil) onto the potatoes. Seal the bag and roll the potatoes around inside the bag until all the potatoes are covered in oil.
6. Pour to potatoes onto a 9 by 13" baking dish. (You can also use a cookie sheet with parchment or aluminum foil on it.)
7. Sprinkle Sea Salt on the potatoes, be sure to cover all sides of the potato.
8. Bake in a 400-degree oven for 50-60 minutes. You will know when the potatoes are done baking when you can stick a fork in the potato and it's soft inside. 

6. Southwest Chicken and Rice (Instant Pot):

Okay, if you're looking for a true dump-and-go recipe, this is it.  It's loaded with flavor and texture and the chicken is tender and juicy.  This makes a ton and was enough for 2 meals for my family of 6.  We like to top it with shredded cheese, sour cream and a spoon full of salsa.  I've also had it with a dollop of blue cheese dressing and ph baby, you're gonna love it. Bonus, all these ingredients come from the pantry or the freezer. You can definitely add more vegetables, fresh or frozen too. 

Ingredients:

• 1 ½ cups uncooked rice
• 1 ½ cups chicken broth
• 1-10 ounce can enchilada sauce
• 1-15 ounces can beans (black, kidney, red, pinto)
• 1-15 ounces can of corn
• 1 small can of green chilies
• 1 ½ lb chicken breast -fresh or frozen
• 1-tsp garlic powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• ½ teaspoon salt

Instructions:

1. Add rice and chicken broth to the instant pot. Pour in the beans, corn, green chilies and enchilada sauce. Don't stir.
2. Place the chicken on the top. Sprinkle the garlic powder, paprika, cumin and salt on the chicken. 
3. Cover the instant pot and secure the lid. Make sure the valve is set to sealing. 
4. Set the manual/pressure cook button to 22 minutes.  When the time is up, let the pot sit for 10 more minutes 
5. Move the valve to vent and remove the lid.  
6. Take chicken out and cut it into bite-sized chunks. 
7. Scoop the rice/ beans mixture into bowls and add chicken.  Top with shredded cheese, sour cream, a squeeze of fresh lime and salsa.  

#7- Mini Quiche:

These are what I like to call leftover eggs.  Seriously, just add in your leftover stir fry vegetables, lunch meat, or breakfast meat.  One variation I tried a few days ago, I added in a big spoonful of blue cheese dressing to the egg mixture--talk about flavor! Use up your green onions, chives, wilting peppers, or the end of your ham lunch meat.  So many flavor options here too. 

Easy Variations

-add stir fry vegetables to quiche recipe

-leftover bacon or sausage

-a scoop of blue cheese dressing

-leftover lunchmeat

Ingredients:

• 2 tablespoon Chives (minced)
• 8 Eggs
• 2 Cups Cheese (shredded, cheddar, swiss, pepper jack, just about any kind will do)
• 1 Cup Ricotta Cheese
• ⅓ cup Parmesan Cheese (grated)
• ½ Tube Refrigerated Crescent Rolls (thinly pressed into a pie plate or a pre-made pie crust works great too.)

Instructions:

• Preheat oven to 375 Degrees.
• Spray non-stick mini muffin tins with nonstick cooking spray.
• Mix together the chives, eggs, and cheeses in a bowl.
• Place a 2" square piece of crescent roll dough into each muffin cup. (If you're making a traditional quiche with a crust. For a crustless quiche recipe, skip this step) Press down into the bottom to make a little cup.
• Add 1 tablespoon of meat or ingredients for a flavor variation on top of each dough square. (the ingredients shouldn't overfill the mini muffin tins. Don't fill past the lip of the muffin tin.
• Bake at 375 degrees for 20-25 minutes.

#8-Homemade Pizza: Yield:

I'm working on getting a good picture on here but this pizza dough is super easy and is really versitle.  This will make (2) 14” pizzas or 1 large baking sheet.  You can turn this into focaccia bread, breadsticks (brush with butter, garlic salt, and parmesan cheese), or pizza dough--just add your favorite sauce and toppings.  Note:  Shredded cheese freezes really well. Throw some in the freezer for another day. 

-Pizza dough

-Breadsticks

-Calzones

-scones

Ingredients:

• 4 cups flour--up to 4 cups, add slowly, just until it isn't sticky.  The dough should be soft and spongy.  
•  2 T Sugar
• 1 T Yeast 
• 2 teaspoon Salt
• 1 ¼ cup Warm Water (barely warm to your wrist)

Instructions:

1. In a large bowl, add warm water ( it should be barely warm to your wrist) 
2. Add the yeast and sugar.  Stir and then let it sit for about 2 minutes or until frothy and bubbles are forming. 
3. Add in half of the flour and the salt.   Stir (an electric stand mixer work great) until all the ingredients are combined.  
4. Add in half cup flour at a time while stirring or kneading. (be sure to mix it all in before adding more) Continue to add flour until the dough pulls away from the edge of the mixer. 
5. Continue to knead for 1-2 more minutes. 
6. Let the dough rest for about 10 minutes.
7. Spray a pizza or baking dish with non-stick cooking spray. 
8. Divide the dough in 2 if making 14” round pizza.
9. Spread the dough on a baking sheet. Start in the middle and spread to the edges.  Try to make the dough even throughout. 
10. Spread pizza sauce on the dough, add cheese, pepperoni or your favorite pizza toppings. 

#9- Chili:

This homemade chili recipe makes a big batch.  It's enough for at least 3 meals for my family.  Our favorite way to eat it is with chili cheese Fritos, shredded cheese, sour cream, and green onions.  Just add whatever you have on hand or whip up a batch of cornbread. 

-serve chili with cornbread

-homemade rolls

-cinnamon rolls

-fritoes, sour cream, cheese, salsa, hot sauce

Ingredients:

• 3- medium Onions
• 3 Tablespoons Avocado oil (or any cooking oil)
• 2 Tablespoons Garlic, minced
• 1.5 lbs ground beef (or you can use 2 taco meat packages from Make-ahead taco meat
• 3 cans Beans- any kind will do.
• 1 can crushed tomatoes - 28 ounce
• 1 can tomato paste - 4 ounces
• 1 can green chilies - 4 ounces
• ¼ cup chili powder (if using the pre-seasoned taco meat, reduce chili powder by 1T)
• 1- Tablespoons Cumin
• ½ teaspoon Cayenne (optional)
• ½ teaspoon Pepper

1. Instructions:
2. In a large dutch oven, add the diced onions and 2 Tablespoons of avocado oil.  Cook on med heat until the onions are golden brown. Add the minced garlic. 
3. Add the ground beef.  Break up the beef with a spoon and continue to cook on medium heat until there is only a little pink left.
4. Pour 3 cans of beans into the hamburger mixture.  Do not drain the beans. Add the crushed tomatoes, tomato paste, and green chilies.  Stir until well combined.
5. Pour 3 cans of beans into the hamburger mixture.  Do not drain the beans. Add the crushed tomatoes, tomato paste, and green chilies. Stir until well combined.
6. Add the chili powder, cumin, cayenne,  and 1 teaspoon of salt and the pepper. Continue to stir on medium heat and bring to a soft boil.  Do a taste test and add more salt if desired. 
7. This is a great freezer meal.  You can store it in a covered container and freeze up to a couple of months.  

#10-Taco Soup

This makes a huge pot and enough food for my family for 2-3 meals. We love to eat this at least twice, once for dinner and again for lunch.  Freeze the rest and pull it out on a busy night when you don't want to cook. 

I like to use a bag of the make-ahead taco meat for this.  With that addition, you can whip this soup recipe up in a matter of minutes.  Just dump everything in and heat it up.  

When thawing this recipe, you may need to add some water when you reheat it.  The corn and beans have a tendency to soak up the juices and turn it into more of a chowder, simply add some broth or water.  If it also needs a little more flavor.  Add some taco seasoning to liven it up a bit. 

-eat taco soup plain or serve with sour cream, cheese, and crushed tortilla chips

Ingredients:

• 1- med onion
• 2 Tablespoons Avocado Oil
• 1 Tablespoon Garlic, Minced
• 1 pound of ground beef or 1 package of Make-Ahead Taco Meat
• 1-28 ounces Crushed Tomatoes-canned
• 1-4 ounces Green Chillies- canned
• 2-15 ounces beans, canned
• 12 ounces of corn, frozen or canned
• 3 Tablespoons Taco Seasoning
• 1 teaspoon salt (if desired)

Instructions

1. In a large pot, add a couple of tablespoons of oil and the diced onions. Cook on medium heat stirring occasionally until the onions are transparent and then turn a caramel color. 
2. Add the minced garlic and cook for a couple more minutes until the garlic is transparent. 
3. Add the ground beef and a cup of water. (This will help the meat cook evenly while it cooks) Use a spoon and break up the chunks of meat until it’s in fine pieces. And almost all the meat is no longer pink. ( if you're using the make-ahead meat, not need to add water)
4. Add the beans. (It’s not necessary to drain the beans, just add the beans to the pot, juice and all)
5. Add the crushed tomatoes, frozen corn, and taco seasoning. 
6. Continue to cook on medium heat until the taco soup is hot and bubbly.  
7. Serve with a dollop of sour cream, shredded cheese, and your favorite corn chips. 

#11 Chicken Noodle Soup

You're gonna want to keep this on rotation.  It's so good.  I love that I can make this with ingredients in my pantry and freezer.  I try to always have these ingredients on hand.  It makes the best creamy chicken noodle soup recipe.  You can use fresh or frozen vegetables. You can use leftover chicken or bake a couple breasts in the oven before assembling this recipe. Easy peasy!

Ingredients:

• 3 quarts Chicken Broth
• 1 package Homestyle Egg Noodles
• 2 cups chicken, cooked and cubed
• 5 large carrots
• 1 can cream of chicken soup
• 1 cup frozen peas

Instructions:

• Cooke and cube chicken.  (You can use grilled chicken, rotisserie chicken, or just about any leftover chicken.
• In a large pot, pour in the chicken broth.  Put the pot on the stove,  and set the burner to high.  Add the carrots to the chicken broth while the chicken broth is coming to a boil. 
•  As soon as the chicken broth is boiling, add the noodles and the cream of chicken soup.  (A full bag of noodles makes a huge pot of soup, enough to feed 8-10 people.)
• Turn the heat down to medium so the broth doesn't boil over. Boil noodles in the broth according to package directions, 12-15 minutes. 
• While the noodles are boiling, be sure to taste the broth and make sure it has the flavor you want. If it's too strong, add some water. Add salt, pepper, and the "better than bouillon" if needed. Every chicken broth is a little different so it works best to taste test it.  
• When the noodles are done, add chicken and peas. The hot soup will thaw the peas.  Serve immediately.  Enjoy!

#12 Potato Soup

If your potatoes are looking a little sad, this is the perfect recipe.  Just cut away any rotten or soft spots on the potatoes and use the rest.  This potato soup recipe is pretty versatile too.  If you don't have heavy cream, no worries,  you can use a can of evaporated milk, milk, or mix up some powdered milk.  It will even have a lot of flavor without any milk.  You can add in some broccoli about halfway through cooking the potatoes or any other vegetable you want.  A big handful of cheese is also a great idea. 

Ingredients:

• 1 Large Onion (minced) White or yellow onion works great
• 2 tablespoon Garlic minced
• 2 tablespoon butter salted
• 5 Cups Chicken Broth
• 3-4 Pounds Potatoes Cut into bite-sized chunks (about ¾" pieces
• 12 oz Heavy Cream (can use evaporated milk to reduce the fat)

Garnish

• 2 cups Shredded Cheese any variety will do
• ½ cup Bacon Bits the pre-cooked kind from Costco work great or you can cut raw bacon into chunks and cook it on medium heat until golden and crispy to make your own.
• 4 Tablespoons Green Onions

Instructions

1. In a large pot, add the butter and then sautè the onion until it is golden brown. Add the garlic and continue to cook until it is slightly golden too.
2. Add chicken broth and raw potato chunks.  Bring the potatoes to a boil and continue to cook for 12-15 minutes or until potatoes are fork-tender. (until you can stick a fork in them and there is no resistance when pulling the fork out)
3. Stir in the heavy cream (or evaporated milk).
4. Add salt and pepper to taste. 
5. Ladle into bowls and garnish each serving with shredded cheese, bacon bits, and green onions. 

 

In addition to some great dinner ideas right from your pantry, here are some easy breakfast, snacks, and pantry dessert options too. 

Breakfast ideas:

• eggs
• oatmeal-Mix in some coconut coffee creamer and a half scoop of protein powder to make it extra yummy
• pancake mix (We love Kodiak pancakes and waffles)
• Homemade Cinnamon Rolls
• Fruit Smoothie
• German Pancakes

Easy Desserts with items from your pantry:

• No-Bake Peanut Butter Cookies
• No-Bake Nutella Cookies
• Cornflake Cookies
• Fruity Pebble Cookies
• Cinnamon Rolls
• Cake Mixes and tubs of frosting
• brownie Mixes
• Cookie Mixes
• Pudding Mixes
• Jello

Easy Snack Ideas:

• gogurts--this freezes great
• trail mix
• string cheese
• Baby Bel Cheese
• Granola Bars
• Dried Fruit
• Ramen Noodles
• Hard Candy
• Nuts
• Popcorn
• Peanut Butter

Drink Mixes

• Hot Chocolate
• Hot Apple Cider
• Tang
• Country Time Lemonade
• Tea
• Crystal Light

In addition to all the great dinner recipes, Here's a shopping list with even more ideas and ways to stock up.

Grocery List for Pantry Cooking--The Carefree Kitchen

If you’ve tried this recipe, please rate it and leave a comment on this post. I love hearing feedback from you helps me and other readers too! If you love Pinterest,  feel free to leave a comment and photo there too.  Also, if you like to share, use the hashtag #thecarefreekitchen on Instagram and tag me @thecarefreekitchen so I can find you and give your post some love. You can also find me on Facebook at The Carefree Kitchen. Thank you!!

Let me know how it goes when cooking your easy pantry meals.  If you have any suggestions on this list, let me know those too.  

Right now this is a 21-day dinner plan and grocery list but I'll add to it as I get more information.  I also hope you enjoyed the included 10 easy dessert recipes you can make with items from your pantry.  Best wished and try to make the most of your time cooking and working from home. 

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