Food Pantry and Budget Recipes

  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.