Ideal Pantry Items and ingredient list...Fromthepantry &From&the&grocery&store& WhattoMake •...
Transcript of Ideal Pantry Items and ingredient list...Fromthepantry &From&the&grocery&store& WhattoMake •...
Quick Fixes Using What You Have
While what you keep in your pantry will be based on your preferences, here is just an example of some options that will you offer you a variety of tools to create a quick, easy, and healthy meal. Tailor this list to your favorite ingredient and recipes. You will see that the ingredients are categorized into pantry, spices, and freezer. There is no need to limit what you have available to you, only to practice using the items that you do keep! Below the pantry lists, you will see a grid of recipes that include primarily ingredients from the list below as well as a few recommended ingredients to purchase to enhance the meal. This means that to make a great meal, you’re simply running into the store for just a few things… rather than an overwhelming shopping experience! Pantry Items: Whole-‐wheat Pasta Tomato Sauce Panko Bread Crumbs Shelf stable red pepper and tomato soup Can of diced tomatoes Canned beans Annie’s Macaroni and Cheese Quinoa Plain brown rice Chicken broth or stock Low-‐sodium Soy sauce Jarred curry sauce Hot sauce Rice noodles Rice wine vinegar Olive oil Kalamata Olives Potatoes (Sweet, russet, red) Garlic and onions
Spices: Garlic powder Herbs de Provence Thyme Rosemary Oregano Paprika Cumin Red pepper flakes Ginger Curry powder The Freezer: Vegetable medley Peas Broccoli Frozen fish Chicken breast
Buy a few pounds at a time when the chicken is on sale. Tip #1: Wrap each chicken breast in saran wrap so that you can pull 1 or 2 out at a time, as you need it. Tip #2: add a ¼ cup of your favorite salad dressing into a freezer bag along with 2 chicken breasts. Place in the freezer until you need it! Tip #3:Remember, to always thaw meat in the refrigerator, in the microwave if you plan to cook it right away, or under cold running water.
These frozen fish squares are great to have on hand! The bag costs about $10 and comes with about 8, 4-‐oz. pieces. See below for a recipe! Tip: When buying frozen fish, always choose products without a sauce. Look for sodium levels at or less than 500 mg per serving and also make sure the ingredients tell you what type of fish it is!
Having frozen vegetables available is great as they can be used in almost any capacity! Tip #1: Stick to buying veggies without any sauce or added ingredients. Tip #2: Add them to soup, sauté them with garlic and onions, or add them to your favorite pasta or rice dinner!
From the pantry From the grocery store What to Make
• Olive oil • Garlic/Onion • Dried Rosemary • Red Pepper Flakes • Brown rice • Water • Roasted Red Pepper
and Tomato Soup • Cannellini Beans
(drained and rinsed)
• Chopped Kale or Spinach • Parmesan cheese
Hints: • You can add any vegetable to this
soup. Try sautéing 2-‐3 diced carrots with the onion and garlic to add some sweetness.
• This is great served with a fried egg on top of it or with some leftover, cooked chicken added to it.
Hearty Tomato and Red Pepper Soup (4 servings) In a sauce pan, sauté 2 cloves of garlic and half of a chopped onion in 1 tablespoon of olive oil for 3-‐4 minutes over medium heat. Add 1 tsp. of dried rosemary and ½ tsp. red pepper flakes with 1 cup of brown rice and stir. Add 2 cups of water and the container of soup. Bring to a boil and then reduce the heat to allow the soup to simmer for about 25 minutes. Add the beans and 2 cups of chopped kale and cook for 5 more minutes. Serve with Parmesan cheese.
• Olive oil • Garlic/Onion • Curry Powder • Ginger • Brown rice • Water • Jar of Curry Sauce
• Carrots • Peapods • Green beans
For added protein:
• Cook 1 lb. of cubed chicken breast with the onions, garlic, and carrots for added protein.
• Add 1 can of cannellini beans.
Vegetarian Curry Bowl (2 servings) Cook ½ cup brown rice according to package directions. In a large pan, sauté 2 cloves of garlic, 1 diced carrot, and half of a chopped onion in 1-‐tablespoon olive oil. Add ½ tsp. each of curry powder and dried ginger with 1 cup of brown rice and stir. Add 1 cup of water, the jar of curry sauce, 1 cup chopped green beans and 1 cup chopped peapods. Cover and simmer for 25 minutes and serve.
• 1 box Annie’s Mac and Cheese
• Garlic • Frozen peas • Panko Bread Crumbs
• Tomatoes • Spinach • Chicken breast, cubed
Fancy Mac and Cheese (2 servings) Prepare the macaroni and cheese according to the directions on the box. While it cooks, season 1 lb. chicken breast with salt and pepper and cook over medium heat in 2 tbsp. olive oil. Once it is almost cooked, add 2 cloves of chopped garlic, 1 cup frozen peas, 2 chopped tomatoes, and a handful of spinach. Cook for 5 more minutes and add the mac and cheese to the sauté pan with 2 tablespoons panko breadcrumbs. Mix and serve.
• Garlic and onions • Herbs de Provence • Rosemary • Red wine vinegar • Frozen peas • Whole wheat pasta • Chicken broth
• Carrots • Celery • Rotisserie Chicken • Parmesan Cheese • Lemon
Hints:
• Instead of chicken, add a can of beans or serve with a fried egg on top.
• Freeze an extra portion if you don’t feel like having the soup for leftovers the following day.
Homemade Chicken Soup (4 servings) In a large saucepan, sauté 2 cloves of garlic with half of a chopped onion in 1 tbsp. olive oil. Cook for 3-‐4 minutes and add 2 diced carrots and 1 stalk of diced celery with 2 tsp. Herbs de Provence and 1 tsp. dried rosemary. Cook for 5 minutes and add 2 tbsp. red wine vinegar. Add 1-‐cup whole-‐wheat pasta and the box of chicken broth. Dice the chicken from a rotisserie chicken and add it (no skin or bones). Bring to a boil and reduce to a simmer, cook for 20 minutes and serve with Parmesan cheese and a lemon wedge.
• Olive oil • Garlic and onions • Brown rice or rice
noodles • Frozen vegetable
medley • Black beans • Dried ginger • Rice wine vinegar • Soy sauce • Rice noodles
• Peapods • Water chestnuts (Optional) • Hot sauce
(Optional) Hints:
• Add cooked chicken instead of beans or serve with a fried egg on top.
Spicy Stir Fry (4 servings) Prepare 1 cup of brown rice or 4 servings of rice noodles according to the package directions. In a large sauté pan, cook half a chopped onion and garlic in 1 tbsp. olive oil over medium heat. Add ½ tsp. dried ginger, 1 bag of frozen vegetables, 1 cup peapods, 1 can of water chestnuts, and 1 can of black beans. Sauté for 5-‐6 minutes and add 1 tbsp. rice wine vinegar and 3 tbsp. soy sauce. Cook for 2-‐3 more minutes. Serve with brown rice or noodles and hot sauce.
• Quinoa • Olive oil • Garlic and onions • Oregano • Cumin • Black beans • Panko breadcrumbs • Quinoa
• Eggs • Mixed greens • Tomato • Lemon • Hot sauce
Zesty Black Bean Burgers (4 servings) Prepare ¼ cup of quinoa according to directions. In a large mixing bowl, mash the black beans well using a fork until it is pasty but still has some whole beans left in it. Add 1 clove minced garlic and 1 tbsp. minced onion with 1 tsp. oregano and cumin. Add ½ cup panko breadcrumbs and 1 egg and mix all ingredients together. Form 4-‐5 black bean patties by first rolling the mixture into a ball and gently flattening it out to about ¼” thick. Lightly fry in a nonstick pan with a little bit of olive oil. Cook for about 2-‐3 minutes on each side, use care when flipping patties with a spatula. Serve over ½ cup quinoa with mixed greens, tomato, lemon and hot sauce.
• Olive oil • Garlic • Onions • Canned tomatoes • Whole wheat pasta • Red pepper flakes • Thyme, Rosemary,
Oregano
• Capers • Kalamata olives • Spinach • Parmesan or feta Cheese
Hints: • Serve this with 4 oz. of cooked
chicken or fish for added protein.
Pasta Puttanesca (Serves 2) Cook ½ cup dried whole-‐wheat pasta according to package directions. While the pasta cooks, heat ½ small onion chopped with 3-‐4 cloves of chopped garlic in 2 tablespoons of olive oil. Sauté for 3-‐4 minutes and add the can of chopped tomatoes, 2 tsp. drained capers, 5-‐6 chopped Kalamata olives. Season with a pinch of salt and pepper and add ½ teaspoon each of red pepper flakes, rosemary, thyme, and oregano and stir. Simmer for 10-‐15 minutes, stir in 2 cups of spinach and serve over cooked pasta with Parmesan cheese.
• Frozen fish squares • Brown rice • Garlic powder • Oregano
• Lemon • Tartar sauce • Arugula
Fish n’ Greens (Serves 2-‐4) Preheat the oven to 425°F and place 2-‐4 fish squares on a baking sheet. Once heated, cook for about 20 minutes. While the fish cooks, prepare 1 cup of brown rice according to package directions. Season rice with 1 tsp. each of garlic powder and oregano, and a pinch of salt and pepper. Serve fish over brown rice with a handful of arugula. Serve meal with a big lemon wedge and a tablespoon of tartar sauce.