10 Fast and Easy Pantry Meals
One thing many of my superstar clients struggle with is getting balanced, home-cooked meals on the table during busy weeknights.
Luckily, there are tons of last-minute meals you can make with ingredients you likely already keep in your pantry, fridge, or freezer (or can plan to).
Here are 10 simple ideas. I’m linking to a couple of recipes, but others are really just meant to be thrown together with whatever you’ve got in your kitchen at the moment.
black beans and rice — I add whatever fresh toppings I’ve got to make them a bit different each time, such as chopped tomatoes, spinach, green onions, avocado, pickled red onions, leftover roasted veggies, and salsa
tomato soup — I use canned tomatoes and it whips up pretty fast. Pair it with a grilled cheese or some crusty bread or a quick salad to round out your meal. I rotate between several versions of tomato soup (it’s a family favorite), but here’s one recipe I really like.
chana masala — If you’ve got canned tomatoes and chickpeas you can quickly stew them on your stovetop with some ginger, garlic, and Indian spices; serve over rice
quesadillas — Keep some tortillas (whole grain for a nutrition boost) and shredded cheese on hand and then add veggies, beans or whatever other leftover protein you’ve got in the fridge from previous meals—chicken, shrimp, or leftover shredded pork or flank steak work well
tacos — You can rotate between veggie, ground turkey or lean beef, shrimp, or fish tacos and mix up your toppings. Frozen shrimp or a flaky mild white fish are easy staples to keep in your freezer and they thaw and cook in just minutes with some olive oil, salt and pepper, a squeeze of lemon or lime juice, and maybe a dash of paprika or Trader Joe's chili-lime seasoning
loaded baked potato (or sweet potato) bar — Roast your potatoes and then chop up an assortment of whatever raw or leftover veggies you have lying around, add some beans, turkey bacon, or leftover chicken, and top with a dollop of plain Greek yogurt or sour cream and salsa
frittata — Load it up with veggies (I love shiitake mushrooms, arugula or asparagus, and feta or goat cheese) and serve with a side salad or fruit salad
pasta salad — I choose whole grain or Banza chickpea pasta for a nutrition boost and then throw in things like marinated artichoke hearts, cherry tomatoes, avocado chunks, beans, shrimp, roasted red peppers, chopped greens, broccoli, or asparagus; toss with flavored olive oil and balsamic vinegar
pasta with jarred marinara sauce or pesto — I often make and freeze pesto in the summer or grab fresh ready-made versions at the store.I usually choose whole grain pasta and add white beans or another protein (turkey meatballs are handy to keep in the freezer) to make it a balanced dinner
avocado, hummus, or mashed white bean toasts — pile them high with fresh or leftover roasted veggies, add protein (a fried egg, sliced turkey, or leftover crab, shrimp, or shredded chicken work well), sprinkle with a bit of feta or goat cheese and drizzle with balsamic vinegar; add some fruit or a simple marinated bean salad on the side (who says toast is just for breakfast?!)
Bon appetit!