Eating in and unsure of what to make? We’ve got you covered with these tips and recipes that turn everyday staples into mealtime stars.
Tips for the Cook
- Pay attention to use by and sell by dates. Make sure you are using the ingredients that will expire first.
- Don’t be afraid to make substitutions. In many recipes, frozen or canned vegetables and fruits will work as well as fresh. The same is true for dried herbs and spices.
- Eliminate waste. Turn leftover rice into not-so-fried rice. Leftover vegetables and protein can be added to make-ahead egg bakes, soups and veggie enchiladas. They can also be used as toppings for soba noodle bowls, poke bowls or burrito bowls. Vegetable pieces and chicken or turkey bones can be used to make homemade stock.
- Cook in large batches. Soups, stews, rice and beans freeze extremely well. Some baked pastas and casseroles also freeze well. Make more than you need and freeze the leftovers. Your future self will thank you.
- Experiment! This is the time to try out that unfamiliar grain you’ve had stashed in the back of the pantry or use that new spice that was bought on a whim but never opened.
- Get your kids involved. Spending quality time together in the kitchen is an excellent way to practice reading and math skills. Plus, when kids participate in making a meal they are more likely to eat it.
Pantry Recipes for Every Day of the Week
Sunday Brunch: Baked Oatmeal Breakfast Squares
Monday: Hearty Lentil Soup
Tuesday: Three Bean Chili
Wednesday: Tex Mex Fire-Roasted Pork Chops