Food Pantry and Budget Recipes

  Create a Casserole From Your Pantry Serves 6 to 8 Select food(s) from each category or choose your family favorites. ~Grain - select ONE 2 cups dry pasta (elbow macaroni, penne, spiral, bow tie) 1 cup dry long-grain white or brown rice 4 cups dry medium or wide noodles  ~Protein - select ONE 2 cups cooked ground meat 2 cups cooked and diced chicken, turkey, ham, beef, pork, or tofu 2 cups chopped cooked egg 2 (6 to 8-ounce) cans fish or seafood, flaked 2 cups canned, rinsed or cooked dried beans (kidney, pinto, black, etc.) ~Vegetable - select ONE 1 (10 to 16-ounce) package frozen, thawed and drained: spinach, broccoli, green beans or peas 1 to 2 cans, drained and rinsed: mixed vegetables, carrots or corn 2 cups sliced fresh zucchini, kale, tomatoes, potatoes or squash ~Sauce - select ONE 1 can condensed cream soup (mushroom, celery, cheese, or chicken) mixed with milk or water to make 2 cups; or 2 cups white pasta sauce 1 (14.5-ounce) can diced

  How to cook beans   1 cup dried beans (e.g., black beans, pinto beans, kidney beans)   Water   Salt (optional)   Directions : 1.       Sort and Rinse the Beans:  Spread the dried beans on a clean surface (such as a baking sheet) and remove any debris, damaged beans, or small stones.   Rinse the beans thoroughly under cold running water in a colander or strainer.   2.       Soak the Beans (Optional):   Soaking the beans can reduce cooking time and make them easier to digest. While soaking is optional, it is required for some beans like kidney beans, which may contain toxins when raw.   To soak the beans, place them in a large bowl and cover them with water. Allow them to soak overnight.   After soaking, drain and rinse the beans before cooking.   3.       Cook the Beans:  In a large pot, add the soaked or unsoaked beans.   Cover the beans with about 3-4 cups of water for every cup of dried beans.   If desired, you can add a pinch of salt, but it is optional. Salt can b

  How to cook rice     1 cup rice (white or brown)   2 cups water   Pinch of salt (optional)     Directions : 1.      Measure the Rice:  Use a measuring cup to measure 1 cup of rice.   2.      Rinse the Rice: Rinse the rice in a fine-mesh strainer under cold running water. This step helps remove excess starch and can result in fluffier rice. You can skip this step if you prefer.   3.      Combine Rice and Water: In a medium-sized saucepan, add the rinsed or unrinsed rice.   Add 2 cups of water to the saucepan. 4.      Add Salt (Optional):  If desired, add a pinch of salt to the rice and water. Salt is optional but can enhance the flavor of rice.   5.      Bring to a Boil: Place the saucepan on the stovetop over high heat.   Allow the rice and water to come to a full boil.   6.      Reduce to Simmer: Once the water is boiling, reduce the heat to low. Cover the saucepan with a tight-fitting lid.   7.      Simmer and Cook: Let the rice simmer for about 18-20 minut

  Pear tart 2 tablespoons butter, softened ½ cup sugar ¾ teaspoon ground cinnamon ¾ cup all-purpose flour 1/3 cup finely chopped walnuts   Filling 1 package (8 ounces) reduced-fat cream cheese ¼ cup plus 1 tablespoon sugar, divided 1 large egg, room temperature 1 teaspoon vanilla extract 1 can (15 ounces) sliced pears, drained and thinly sliced ¼ teaspoon ground cinnamon   1.      Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up side of a 9-in. fluted tart pan with a removable bottom coated with cooking spray. 2.      For filling, beat cream cheese and ¼ cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears. 3.      Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving. 4.      Serve a

  Cranberry sauce crumble cake 1 cup sugar ½ cup butter, softened 1 teaspoon vanilla extract 2 large eggs, room temperature 2 cups all-purpose flour 1-1/4 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt 1 cup sour cream 1 can whole-berry cranberry sauce Topping: ¼ cup all-purpose flour ¼ cup sugar ¼ teaspoon vanilla extract 2 tablespoons cold butter   Directions : 1. Preheat oven to 350° F In a bowl, cream the sugar, butter and vanilla; whisk for 3 minutes. Add eggs, 1 at a time, beating well after each addition. 2.Combine dry ingredients; add to batter alternately with sour cream. 3.Mix well.  Spoon cranberry sauce over batter. Top with remaining batter. 4.For topping, combine flour, sugar, and vanilla; cut in butter until crumbly. Sprinkle over batter. 5.Bake at 350° until a toothpick inserted in the center comes out clean, 45-60 minutes. Cool in pan on a wire rack for 15 minutes; remove sides of pan.  Serve or put in fridge!

  Black bean fudge brownies 1- 15-oz can black beans 3 large eggs 3 Tbsp flavorless oil, like canola or sunflower 1 tsp vanilla ¼ cup unsweetened cocoa powder ⅔ cup sugar ½ tsp baking powder ¼ tsp salt ½ tsp finely ground or instant coffee optional ½ cup semi-sweet chocolate chips Wets : Preheat oven to 350 degrees F (176 C). Puree black beans in food processor into a rough paste. In a large bowl, mix together the bean puree, eggs, oil, and vanilla. Dries : In a separate bowl, combine cocoa powder, sugar, baking powder, salt, and coffee (if using). Add the dry ingredients to the wet ingredients, then stir in chocolate chips. Bake : Grease an 8×8 or 9×9 inch pan, then line with parchment paper. Pour in batter and bake for 30 to 40 minutes, or until the edges are visibly cooked and the center doesn’t jiggle much when you shake the pan (a toothpick may still come out a little gooey, that’s fine!) * Allow brownies to cool before cutting. Serve and enjoy!

  Jello Dessert 1 small package of jello (any flavor) 1 can of fruit – peaches or pears work best   Directions : Drain the juice from the fruit and save. Place Jello powder in a bowl and stir in 1 cup of boiling water until dissolved. Add cold water to the fruit juice until you have one cup. Add to Jello mix and stir. Place in fridge until almost set, then add the fruit and mix in. Return to fridge to finish setting process. Optional: Cool whip or marshmallows mixed in after Jello sets or Cool whip or ice cream dabbed on top.

  Peanut Butter Balls ¼ cup honey 1/3 cup peanut butter ½ cup powdered milk   Mix ingredients together and shape into balls. Refrigerate until firm. 

  Pocket Apple Pies 4 whole wheat tortillas 1 large apple, peeled and chopped (or apple pie filling-omit sugar) ¼ teaspoon cinnamon 2 tablespoons brown sugar 1/8 teaspoon nutmeg 2 tablespoons low-fat or skim milk Sugar (or Splenda) Directions: 1. Preheat oven to 350 degrees Fahrenheit. Spray baking sheet with non-stick cooking spray. 2. In a small bowl, stir together brown sugar, cinnamon and nutmeg. 3. Warm tortillas in microwave for 30 seconds. 4. Place each tortilla on a plate. Place ¼ cup of apple on each tortilla, leaving a ½ inch between the apple and the edge of the tortilla. 5. Sprinkle 1 teaspoon of the brown sugar mixture over the fruit. 6. Brush the edges of the tortilla with milk. Fold tortilla in half, forming a semicircle. Press edges together. 7. Place tortillas on baking sheet and make small slashes to allow steam to escape. 8. Brush the tops of the pies with milk and sprinkle with sugar or Splenda®. 9. Bake for 12 minutes or until

  No Bake Peanut Butter and Oatmeal Cookies 1 c peanut butter ½ c honey 3 c rolled oats (instant or quick) ½ c raisins   Directions : Line a 8x8 pan with foil. Spray lightly with non-stick spray. Melt peanut butter and honey together until smooth. You can do this by microwaving the mixture in a microwave-safe bowl for one minute, then checking and stirring. If it’s not easy to stir together, put it back in the microwave for another minute. If you prefer, you can heat it on a stove top until mixed. Next, stir in oats and raisins until coated. Press evenly into pan with your hands (you can also form balls). Refrigerate until cool.

  Peach Crisp 2 cans sliced peaches - drained ½ cup all-purpose flour  ½ cup brown sugar  ½ cup cold butter 1 teaspoon ground cinnamon ¼ teaspoon salt 1 cup rolled oats   Directions: 1.       Preheat the oven to 350 degrees. 2.      Arrange peaches evenly in an 8x8-inch baking dish sprayed with cooking oil. 3.      Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter (or clean hands) until crumbly. 4.      Fold oats into flour mixture. 5.      Sprinkle mixture evenly over peaches, pressing down lightly.  6.      Bake in the preheated oven until crispy and golden brown on top, about 30 minutes. Enjoy by itself or with ice cream.

  5 Ingredient White Chicken Chili 6 cups chicken stock 3 to 4 cups cooked shredded chicken (about 2 large cans of chicken) 2 (15-ounce) cans white beans of your choice, rinsed and drained  1 jar salsa verde  2 teaspoons ground cumin Optional toppings: diced avocado, chopped fresh cilantro, shredded cheese, chopped red or green onions, sour cream, crumbled tortilla chips, fresh jalapeño slices   Combine ingredients.   Stir together chicken stock, shredded chicken, beans, salsa and cumin in large stockpot. Bring to a simmer.   Cook on high heat until the soup reaches a simmer. Reduce heat to medium-low and continue simmering for 5 minutes. Serve.   Serve immediately, garnished with lots of your favorite toppings.

  Lentil Stew 1 ½ cups dried brown lentils 6 cups of water 1 tsp salt ¼ tsp pepper 3 TBS olive oil (or other oil) 1 can of tomatoes 1 onion-chopped (or 1 tsp onion powder) 1 TBS minced garlic (or 1 tsp garlic powder) ½ tsp dried basil or Italian seasoning (optional but recommended) Directions : 1.      Rinse lentils.  Add lentils and water to a large pot and simmer for about an hour. 2.      Heat oil in a skillet.  Add the onions and garlic.  Sauté for a few minutes until fragrant.  Add the tomatoes and seasonings.  Heat and add the lentils along with the amount of water from the cooking water you would like. 3.      Simmer all together for a few minutes then serve with crackers, bread, rice or alone.

  Easy Pasta Soup 1 tablespoon butter 1 tablespoon garlic (or 1 tsp garlic powder) 1 can veggies (potatoes, peas, carrots, corn, beans) 1 can crushed or diced tomatoes 1 cup cooked pasta (elbow is great!) 2 cups water (can add another 1/2 cup) ½ teaspoon herbs such as oregano Directions : 1. Heat butter in a pot and sauté garlic for a minute or two.  2. Sauté the veggies for another minute or two. 3. Add tomatoes and cook for 3-4 minutes. 4. Pour in water and cook on low heat until everything is heated thoroughly.  Add in cooked pasta and seasonings. 

  Carrot Soup 4 cups of sliced carrots, cooked 1 large onion, chopped 4 teaspoons garlic, minced 1 teaspoon extra virgin olive oil 1 teaspoon black pepper 1 ½ cup vegetable broth, no sodium or low sodium 2 ½ cups water 2 tablespoons paprika   Directions: 1. In a large pot over medium heat, add olive oil and onions. 2. Cook until the onions are translucent, 3-4 minutes, but do not let them brown. 3. Add the carrots, garlic, black pepper, and paprika and stir together. 4. Cook for 30 seconds, just until garlic becomes fragrant. 5. Add the vegetable stock and water. Cover and simmer for 15 more minutes until the carrots are very tender. 6. Blend when the carrots are tender. 7. Ladle the soup into bowls and enjoy. 

  Bean and Vegetable Soup 2 cans mixed beans (e.g., black beans, kidney beans)   2 cans mixed vegetables (e.g., peas, carrots, green beans)   (Canned potatoes are really good in this.) 2 cans diced tomatoes 2-4 cups beef or chicken broth (or water)   Salt and pepper to taste         Directions :   1.       Combine the mixed beans, mixed vegetables, and diced tomatoes in a large pot with the water or broth.   2.       Heat over medium heat until the soup is heated through.   3.       Season with salt and pepper to taste.  Optional- Add extra spices you have on hand.

  Bean and Barley Soup 2 cups of water 1 can of tomatoes 1 cup of barley 1 can of beans (any kind) 1 can of mixed vegetables Place tomatoes, water and barley in a large pot. Bring to a boil, then reduce heat and simmer until barley is tender (one hour or less.) Add beans and mixed vegetables. Heat and serve. If available, you can add one beef or chicken bouillon cube, and/or onion or garlic powder or flakes, and/or pepper - when cooking the tomatoes, water and barley.

  Bacon and pea salad 1 cup mayonnaise ½ teaspoon black pepper 3 cans of peas, drained 1 small red onion, thinly sliced 1 pound bacon, cooked and crumbled 8 ounces Monterey jack cheese, cubed 16 oz noodles-cooked Directions : 1. In large mixing bowl, whisk together mayonnaise, vinegar and black pepper to form dressing. 2. Add peas, onion, bacon, noodles and cheese. Stir to coat. Chill 20 minutes before serving.

  Mixed vegetable casserole 1 can of mixed vegetables 1/4 cup plain sour cream or Greek yogurt 1- 11 oz can cream of mushroom salt/pepper 1 cup shredded mozzarella cheese 32 whole wheat crackers, crumbled (approximately – adjust according to taste)   Directions : 1.Preheat the oven to 350 degrees. Mix the can of vegetables together in a casserole dish. 2.Add in the sour cream/Greek yogurt, cream of mushroom, salt/pepper, and ½ cup of the shredded cheese. 3.Mix together. 4.Top the casserole with the remaining cheese and the cracker crumbs. 5.Serve and enjoy!  

  German Potato Salad 2 cans potatoes, drained 1 small onion, diced ¼ cup oil and ¼ cup vinegar Directions: Cook onion in oil. Add potatoes and warm though.  Add vinegar.  Serve warm or cold.

  Mushroom and green beans 1 can cream of mushroom soup 1 can green beans Directions: Mix in a pan. Heat and serve.  Great with garlic bread.

  Tuna Macaroni Salad 2 ½ cups of macaroni 1 can of tuna 1 can of cream of mushroom soup Directions : Cook macaroni according to package directions. Add tuna and mushroom soup to cooled macaroni. Salt and Pepper to taste. Tuna may be replaced with any other canned or flaked meat. You can substitute another creamed soup – such as cream of celery.

  Mixed Bean Salad 2 cans mixed beans, drained (such as black beans, kidney beans) 1 can of corn, drained 1 can diced tomatoes Lime juice or vinegar to taste Garlic powder to taste Directions: 1.      Drain and rinse the beans and corn. 2.      Combine all ingredients in a large bowl.  Season to taste.  3.      Serve with chips or as a side dish. 

  Pulled pork sandwiches 1 can pork, or more (or canned chicken) BBQ sauce, your choice Hamburger buns, or bread of your choice Dill pickle slices, optional, as desired Cheese, optional, as desired Directions : 1.      Open and drain a can of pork or chicken. Place meat in a saucepan and scrape off and discard any fat. Break up meat with sturdy spoon and place on medium heat. 2.      Once the meat is heated through, add BBQ sauce as you desire and stir that in. Stir often until heated through. 3.      Serve on hamburger buns or bread of your choice, with optional cheese and or pickles. 4.      Serve it and enjoy!  

  Easy pasta and beans 3 cups uncooked pasta 1 tsp olive oil 4 garlic cloves, minced 1/4 tsp crushed red pepper 1 can diced tomatoes 1 can garbanzo beans 1 tsp salt 1.      Cook pasta according to directions. 2.      Heat large skillet over medium heat, add oil and garlic, Sauté until golden.  Add salt and red pepper.  Cook for one minute. 3.      Add half of the beans and smash until a paste forms. 4.      Add 1/4 -1/2 cup pasta water to soften garbanzo paste.  5.      Add remaining beans and canned tomatoes to form the sauce and simmer for 2-3 minutes.  Combine with cooked pasta and mix well. Serve and enjoy!