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 c...

  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.

  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!  

  Easy Tomato Pasta 1 can tomato soup 1 can of milk or water 1 cup of cooked pasta of choice ½ cup shredded cheese Directions : 1.      Heat soup and water or milk.  2.      Add cheese to soup. Stir in cooked pasta. Enjoy!

  Tomato Pasta 2 cups of cooked pasta 1 can of tomatoes 1 pinch of black pepper 2 tbsp of butter Directions : Cook pasta until soft. In another pot add 1 can of tomatoes and 2 tbsp of butter and a pinch of black pepper and heat until the butter melts. Add pasta and tomatoes together.

  Chicken or Tuna Pasta Primavera 1 ½ C Pasta 1 10.75oz Cream of Mushroom ¾ c Milk ¼ c Parmesan Cheese 1/8 tsp Black pepper 1/8 Tsp Garlic powder 1 Can 15 oz vegetable of choice 1 Can 10oz Chicken or Tuna   Directions: 1. Cook pasta until al dente according to the instructions on the box 2. In a medium saucepan, mix together cream of mushroom soup, milk, parmesan cheese, pepper, and garlic powder 3. Bring sauce to a boil and then reduce to low and simmer for 10 minutes stirring occasionally 4. Drain and rinse canned vegetables and pour them into the sauce 5. Drain, rinse, and shred the chicken and add to the sauce 6. Stir in drained pasta and heat through.

  Chicken Stir-Fried Ramen 1 (3-oz.) package chicken flavor ramen soup mix ½ cup chopped onion 1½ tbsp vegetable oil 1 can cooked chunk chicken, drained ¼ cup of canned peas or mixed vegetables Directions : Cook the ramen noodles separately according to package directions, reserving the flavoring packet for use below. Drain and keep warm. While cooking the noodles, sauté the onion in a large frying pan until onion is soft. Add drained, chunked chicken and heat until warmed through. Stir in the contents of the ramen soup flavoring packet, and combine until mixed. Add the cooked, drained ramen noodles and peas. Toss until coated.

  Rice and Beans 2 cups of rice 2 large cans of red kidney beans 1 small can of 'little white beans' 1 48 oz. jar of spaghetti sauce Directions : Cook rice. Add rest of ingredients and simmer until it's hot or until you're ready to eat. Season to taste with chili and garlic powder. Stir and add a little water as needed.

  Chili Con Carne 1 can of chili beans and sauce 1 can of stewed or diced tomatoes 1 can of red kidney beans or baked beans   Directions : Mix all ingredients together and heat well. Try serving this dish with toast and carrot sticks. If available - add precooked chopped meat or precooked hamburger and 1 fried onion.

  Macaroni and Cheese   1 box macaroni   2 cans condensed cheddar cheese soup   Salt and pepper to taste   Optional- add a can of drained veggies         Directions :   1.      Cook macaroni according to package instructions.   2.      In a separate pot, heat the condensed cheddar cheese soup until warm.   3.      Serve the cheese sauce over the cooked macaroni.   4.      Season with salt and pepper to taste.  

  Tuna and Pasta Casserole 1 pound pasta- cooked   2 cans tuna in water, drained   1 can mixed vegetables (e.g., peas, carrots, corn)   1 can cream of mushroom soup   1 can of water (fill up empty soup can) Salt and pepper to taste          Directions : 1.       In a large mixing bowl, combine the cooked pasta, drained tuna, drained mixed vegetables, cream of mushroom soup, and one can of water.   2.       Transfer the mixture to a baking dish.   3.       Bake at 350°F (175°C) for 20-25 minutes or until heated through.   4.       Season with salt and pepper to taste before serving.    

  Chicken and Dumplings 6 cups water 2 cans mixed vegetable 1-2 cans of chicken 4 chicken bouillon cubes 1 ½ tsp poultry seasoning – optional ½ tsp celery seed- optional ½ tsp pepper (Optional- add a can of cream of chicken soup to the broth) Directions: 1.      Prepare dumplings and set aside (see below for directions.) 2.      Boil the water and add the bouillon, chicken and veggies.  3.      Taste the broth and adjust seasonings. 4.      Turn the heat so the broth is slowly simmering.  5.      Scoop out small rounded scoops of the dough with a teaspoon and drop them into the soup.  Just let them rest on top- don’t push them down.  6.      Put the lid on and let it slowly simmer for 20 minutes.  DO NOT LIFT THE LID!  Dumplings (this makes a lot! Feel free to cut it in half)     ...

  Egg and Veggie Fried Rice 3 cups cooked rice   6 eggs   1- 2 cans mixed vegetables (e.g., peas, carrots, corn)   Soy Sauce to taste Garlic powder and pepper to taste          Directions :   1.       In a large skillet, scramble the eggs until fully cooked.   2.        Add the mixed vegetables and cooked rice to the skillet.   3.       Stir-fry until everything is well mixed and heated through. 4.       Season with soy sauce, garlic powder and pepper to taste.