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.

  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!  

  Canned chicken sandwich melts 1 loaf of Bread 2 cans, 12.5 oz each chicken breast in water, well drained ¾ cup real mayo, or to taste *Johnny’s seasoning, to taste (see recipe for making your own seasoning below) 1 large tomato, diced 6 oz mild cheddar cheese, finely shredded or a slice of cheese on top. Sriracha hot chili sauce to taste, or your favorite hot sauce (optional) *You can make your own Johnny’s seasoning easily: 1 ½ Tbsp sea salt 1 Tbsp paprika 1 tsp freshly ground pepper 1 tsp garlic powder   Directions : 1.      Drain canned chicken well and transfer to a large mixing bowl, then break it up lightly with a fork. 2.      Stir in ¾ cup mayo or to taste along with Johnny’s seasoning to taste (I used a little more than ¼ tsp seasoning). 3.      Add diced tomatoes, and shredded cheddar cheese. Stir to combine 4.      Spread generously over good sliced ...

  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.

  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)     ...

  Cheesy Chicken and Rice Casserole 3 cups cooked rice   1 can cream of mushroom soup   1 can water (fill up empty soup can) 1 can chicken, drained 1 cup shredded cheese   1 tsp garlic powder Salt and pepper to taste   Optional- Add a drained can of peas.        Directions :   1.       In a large mixing bowl, combine the cooked rice, cream of mushroom soup, water, seasonings, chicken and half of the shredded cheese.   2.       Transfer the mixture to a greased baking dish.   3.       Sprinkle the remaining shredded cheese on top.   4.       Bake at 350°F (175°C) for 20-25 minutes or until heated through.   5.       Serve with a veggie side or salad.