50 Easy Pantry Recipes that can be made with what you have at home! I’ve included breakfast, soups, rice, pasta and casserole recipes that use lots of pantry staples. Most of these recipes are freezer friendly too!
50 Easy Pantry Recipes
During this time a lot of us will be cooking easy recipes that rely heavily on items we have stocked up in the pantry. I have complied a list of 50 easy recipes using canned goods and grains that you already have stocked up in your pantry. I have also included substitutions below for most of the ingredients so you can swap out what you have on hand.
Granola is one of my go to pantry staples. Most of the granola recipes on my site only require 4 ingredients and do not require eggs which are hard to find at the moment. I have also included a bunch of banana bread and muffin recipes! All of the muffin and bread recipes freeze really well. I like to slice up the banana bread and freeze in individual slices. To reheat I pop them in the toaster or toaster oven to warm up. Also for the recipes that call for milk feel free to substitute with any nut or oat milk. You can also substitute water as well.
- Healthy Banana Bread
- Healthy Banana Chocolate Chip Oatmeal Muffins
- Morning Glory Muffins
- No Bake Chewy Chocolate Chip Granola Bars
- Chocolate Chip Pumpkin Bread
- Flourless Peanut Butter Muffins
- Coconut Pecan Chocolate Chip Granola
- Healthy Baked Oatmeal
- Maple Pecan Granola
- Peanut Butter Chocolate Chip Granola
- Breakfast Cookies
Soups are a great way to use up all of the canned goods you have stocked up in your pantry. They also make great freezer meals and keep well in the refrigerator! I have included instructions for freezing all of my soup recipes and including easy substitutions for the ingredients. Feel free to substitute any veggies with frozen vegetables.
- Instant Pot Chicken Noodle Soup
- Slow Cooker Turkey Chili
- Easy Slow Cooker Minestrone Soup
- Slow Cooker Chicken Enchilada Soup
- Chicken Enchilada Soup with Couscous
- Stuffed Pepper Soup
- Tortellini Tomato and Spinach Soup
- Slow Cooker Chicken Tortellini Soup
- Italian Ham and and White Bean Orzo Soup
- Lasagna Soup
Rice and Quinoa
Rice and quinoa are two ingredients I always have in my pantry. These recipes make great easy dinners and freezer well! Substitute dried herbs for fresh! The recipe that my husband and I will be making a lot is my Cilantro Lime Shrimp and Rice. I use frozen shrimp, rice (which I have plenty of) canned black beans and canned chicken stock!
- The BEST Fried Rice
- Cauliflower Fried Rice
- Enchilada Rice
- Cilantro Lime Shrimp and Rice
- Vegetarian Quinoa Chili
- Lemon Parmesan Brown Rice
- Cilantro Lime Brown Rice
- Greek Kale Quinoa Salad
- Mushroom Shallot Garlic Quinoa
- Corn Black Bean Quinoa Salad
- Black Bean and Rice Salad
Casserole Recipes are great to make ahead and also make easy freezer meals. Substitute what you have. Regular milk can be replaced with shelf staple nut or oat milk in most of these savory recipes. I also like to keep a lot of shredded cheese in the freezer!
- Easy Vegetarian Enchilada Casserole
- Cheesy Broccoli Quinoa Bake
- Easy Baked Macaroni and Cheese
- Breakfast Bake
- Scalloped Potatoes
- Blueberry Cream Cheese French Toast Bake
- Lasagna Roll Ups
- Easy Chicken Enchiladas
One Pan Meatball Stroganoff is my favorite recipe to use up pantry staples. This recipe uses frozen meatballs (although they can be omitted) and canned broth and pasta! This is all stuff that you can keep in the pantry and freezer for a quick meal! Feel free to substitute whatever pasta you have on hand! I like to keep a large bag of tortellini and raviolis in the freezer for easy meals!
- One Pan Mexican Pasta
- Spinach and Ricotta Stuffed Shells
- One Pan Meatball Stroganoff
- Pasta with Garlic and Oil
- Walnut Pesto Pasta
- Rainbow Vegetable Noodle Stir-Fry
- Buffalo Chicken Macaroni and Cheese
- Easy Vodka Sauce Recipe
- Authentic Chicken Lo Mein
- Vegetables: Use whatever fresh or frozen vegetables you have on hand. I have been keeping heartier vegetables like kale and sweet potatoes in the fridge and pantry. I have also be stocking up on lots of frozen vegetables.
- Herbs: Use fresh herbs if you have them however dried herbs will work just as well. A good ratio for fresh to dried is 1/3. So for 1 tablespoon of fresh basil I use 1/3 teaspoon dried.
- Broth: Use whatever you have on hand. I try to keep chicken broth, vegetable broth and beef broth in my pantry. You can also substitute water if you do not have any broth on hand just make sure to add extra seasonings. Now is a good time to use leftover vegetable scraps to make your own homemade vegetable broth. I throw in leftover scraps into a large gallon bag and keep it in the freezer. When the bag is full I broil it with water in a pot with dried or fresh herbs and seasonings!
- Egg: A lot of the muffin and bread recipes that call for eggs can be substituted with either flax eggs or applesauce!
- Milk: I like to keep a lot of shelf stable nut and oat milks on hand in the pantry. They can be used in any of my sweet or savory dishes!
- Meat: Feel free to omit the meat in any of the recipes listed. You can also substitute extra vegetables, lentil, grains or chickpeas to make them heartier.
Pantry Staples I like to keep on hand
- Stocks: Chicken, beef and vegetable broths.
- Canned Goods: Corn, tomatoes, coconut milk, curry paste
- Grains: White rice, brown rice, jasmine rice, basmati and old fashioned oats.
- Legumes: Beans, chickpeas and lentils.
- Pasta: Orzo, spaghetti and penne pasta.