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...

  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. 

  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.

  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. 

  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.

  Tuna Fried Rice 2 cans of tuna in oil 3 C. cooked rice 2 handfuls of green peas/carrots (or canned) 3 tbs. Soy Sauce Directions : 1.      Heat 3-6 tbs oil in a large pan or wok. 2.      Add Tuna, Rice Veggies and stir fry until everything is hot. 3.      Remove from heat and stir in soy sauce to taste.

  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.    

  Bean and Rice Casserole   2-4 cups cooked rice   2 cans of mixed beans (e.g., black beans, kidney beans)   1 can diced tomatoes   1 can corn   1 cup shredded cheese (optional)   Salt and pepper to taste   Optional- Add taco seasoning to mixture before baking        Directions :   1.        Preheat the oven to 350°F (175°C).   2.       In a large mixing bowl, combine the cooked rice, mixed beans, diced tomatoes, and corn.   3.       Transfer the mixture to a baking dish.   4.       If desired, sprinkle shredded cheese on top.   5.       Bake for 20-25 minutes or until the cheese is melted and the casserole is heated through.   Season with salt and pepper to taste before serving.  

  Pantry Pasta Primavera   1 pound pasta   2 cans mixed vegetables (e.g., peas, carrots, corn)   1 can diced tomatoes   1 can tomato sauce   Salt and pepper to taste          Directions :   1.       Cook pasta according to package instructions.   2.       Drain the mixed vegetables and diced tomatoes.   3.       In a large pot, combine the cooked pasta, mixed vegetables, diced tomatoes, and tomato sauce.   4.       Heat the mixture over medium heat until warmed through, stirring occasionally.   5.       Season with salt and pepper to taste.  

  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)     ...