A Week of Simple Pantry Dinners to Make with What You Have
published NowThis week I’m leaning hard on the pantry for super-versatile dinners that are easy to adapt using the ingredients that I have on hand. I’m a strong believer in keeping a well-stocked pantry, and this is why. When there’s an assortment of beans, canned goods, pasta, grains, flour, and condiments on hand, you’ve got the makings for a huge variety of dinners. You just have to get creative sometimes.
Here’s what I’m cooking in the week ahead and how I’m making my pantry work for me.
Monday: Four-Can Pantry Salad
The beauty of getting this salad on the table for dinner is that it doesn’t require a crisper-full of fresh veggies or a ton of chopping. You’ll start with some leafy vegetables (the recipe calls for arugula and radicchio, but go ahead and use whatever salad greens you have handy), while artichoke hearts, olives, chickpeas, and roasted red peppers make up the bulk of the salad. All pantry goods are fair game here, though. Try white beans in place of chickpeas if that’s what you have, and toss in sun-dried tomatoes, cooked grains, or canned tuna or salmon.
Get the recipe: Four-Can Pantry Salad
Tuesday: 3-Ingredient Baked Caesar Chicken
A bottle of Caesar dressing, a pack of chicken breasts, and some Parm are all you need to bring this dinner to life. If you have boneless thighs instead of breasts, they’ll work too, and in a pinch Italian dressing can be swapped for Caesar. Round out dinner with egg noodles, rice, or some crusty bread.
Get the recipe: 3-Ingredient Baked Caesar Chicken
Wednesday: Pasta al Limone
I love this pasta for a midweek meal because it’s quick, easy, comforting, and a departure from a jar of marinara. You’ll need a couple lemons, cream, Parm, and ideally a long, strandy pasta (although whatever is in the pantry will get the job done; I plan to use bucatini).
Get the recipe: Pasta al Limone
Thursday: 2-Ingredient Broccoli Fritters
These veggie fritters are the number-one reason I keep a bag of chickpea flour in the pantry. This version, made with broccoli, is dead simple and endlessly adaptable. I like to top the fritters with yogurt and a fried egg, but you could also use hummus or any other dip.
Get the recipe: 2-Ingredient Broccoli Fritters
Friday: Cheesy Chickpea Melts
I’m ending the week with something saucy and cheesy. While I love building these melts on sourdough and using a combo of chickpeas, baby spinach, and provolone, there’s so much leeway with the ingredients here. Any kind of hearty bread (or even English muffins!) will work, and the same goes for the leafy greens, cheese, and seasonings.
Get the recipe: Cheesy Chickpea Melts
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Kelli Foster
Food Editor, Plan & Prep
Kelli is the Food Editor for Plan & Prep content for Kitchn. She's a graduate of the French Culinary Institute and author of the cookbooks, Plant-Based Buddha Bowls , The Probiotic Kitchen , Buddha Bowls , and Everyday Freekeh Meals . She lives in New Jersey.
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