Pantry Meals!

One of the projects I've been working on for some time is the idea of "pantry meals." These are a collection of "emergency meals" comprised of non-perishable or frozen ingredients. The main idea is to have all the necessary parts on hand for those days when life catches up to you and you don't have any dinner plans or time/money to head to the grocery store.

I use these myself a lot when life gets crazy, especially during the seasons when we have Safe Families placements in our home. I've also started bringing "kits" to friends when they could use a little extra help (new baby, moving, death in the family, general stress, etc). Most of the ingredients are canned or dry goods, which are pretty inexpensive, and they don't take up any of that valuable freezer space! The idea is to have all the materials on hand, to use anytime you want without worrying about spoiling. I wanted to share these ideas, with ingredients, recipes, and sources, in the hopes that it makes life a little easier for someone else.

I'd like to add a little disclaimer: some might express concern over the "processed foods" used in a few of the recipes (not to mention the sodium content of any canned food). Don't worry, my family doesn't eat like this every day. Like I said, these are "emergency meals" for when I don't have time to buy fresh produce or cook meals from scratch. The way I see it, these options are way better than fast food.

Prep notes: I take a little time to prep and freeze some of the perishable items in advance, so they're stored up when I need them. I usually buy a few onions to dice and freeze in bags containing 1/2 and onion each (since that's what most recipes call for). I also buy a big bag of shredded cheese and split it into 1 cup portions to freeze. We usually buy frozen chicken breasts to use for these recipes, and I also will buy ground beef and freeze it in advance (I understand you can brown it first, then freeze it, but I just freeze it raw and thaw it to cook. Not sure which one keeps better). I also have a massive jar of minced garlic from Costco that lives in my fridge. I much prefer fresh garlic, but that jar is a lifesaver in a pinch, and that's what these recipes are for, right?

What about you? Do you have any stand-by/emergency meals? I'm not gonna lie, a jar of spaghetti sauce, or a box of mac 'n cheese can be a lifesaver on a crazy day (add frozen spinach to either of those for an extra veggie kick)!

Chicken Pot Pie

(from "arishaun" at http://ask.metafilter.com/156778/What-are-your-favourite-recipes-that-use-no-fresh-ingredients)

This is one of my favorites because it is so quick to put together and the results are yummy! I've even served this to (surprise) company a few times!

1 can low sodium Campbells/condensed cream of chicken soup

1 can low sodium mixed veggies 

1 12.5oz can of white breast chicken meat 

1 ready made pie crust (the refrigerated ones that come rolled up in a box, like these. They can be frozen for quite a while!)

1) mix canned ingredients (don't drain the veggies, break chicken into smaller chunks)

2) place one layer of pie crust in pan, add filling, cover with second layer of crust.

3) Bake at 375 for 30 minutes.

One Dish Chicken & Rice Bake

(from Campbell's Kitchen)

1 can condensed cream of mushroom soup

1 cup water (just use the soup can, leave 1cm at top)

3/4 cup uncooked white rice

1/4 tsp. paprika

1/4 tsp. black pepper

1.25 lbs chicken breast halves (another thing you can keep in the freezer)

1 can of veggies, drained (or frozen veggies), optional.

1. Mix soup, water, rice, paprika, pepper and veggies in a 2-quart shallow baking dish.

2. top with chicken (thawed). Season with additional paprika and cover.

3. Bake at 375 for 45 minutes or until chicken is cooked through and rice is tender. 

4. Let stand 10 minutes and stir rice before serving.

Broccoli, Chicken and Cheese Casserole

(Another favorite, compiled from many different versions across the internet!)

1 can condensed broccoli cheese soup

1 cup water (just use the soup can, leave 1cm at top)

3/4 cup uncooked white rice

1 12.5oz can chicken (drained)

frozen chopped broccoli

1/2 onion, diced (this ingredient you can buy frozen or do yourself)

2 Tbs. butter or oil

1/2 sleeve crushed Ritz crackers

1 cup grated cheese (cheese freezes nicely, too)

1. Preheat oven to 375

2. Saute onion in butter/oil.

3. Combine onions, soup, water, rice, chicken and broccoli in a shallow baking dish

4. sprinkle crackers and cheese over top

5. bake at 375 for 45 minutes.

Chili Cheeseburger Casserole

(modified from Taste of Home's Chili Cheese Dog Casserole)

This is another family favorite, but requires quite a few more "perishable" ingredients. The beef, onions, and cheese can all be frozen. Milk and eggs for the cornbread mix are just something I need to always have on hand.

1 can chili

1 can vegetables (I prefer green beans)

1 package Jiffy cornbread mix 

• 1/3 cup milk
• 1 egg

1 lb ground beef 

1/2 cup chopped onions

1 cup shredded cheese (divided)

chili powder and garlic powder to taste

1. prepare corn bread batter according to package directions. Spread half of batter in a greased 8-inch square baking dish; set aside.

2. In a large skillet, brown the beef and saute the onions.

3. stir in chili, drained veggies, garlic powder and chili powder. 

4. Once heated through, stir in 3/4 cup of cheese

5. Spoon into baking dish, top with remaining cornbread batter, top with cheese.

6. bake, uncovered, at 350 for 28-32 minutes. Let stand 5 minutes before serving.

Chicken in Peanut Sauce

(sauce recipe from Cooks.com)

2 Tbsp. smooth peanut butter

2 Tbsp. soy sauce

1-2 cloves minced garlic (can use jarred minced garlic, or garlic powder if you don't have fresh)

1/4 cup water

1 Tbsp. brown sugar

juice from half a lemon (I never have lemons on hand, so I usually leave this part out, no worries)

1 can chicken (or use cubed fresh/frozen chicken if you have it on hand)

Frozen green beans or other vegetable (optional, but I like to try to have veggies in as much as possible!)

rice

In a non-stick pan, combine all ingredients except chicken and vegetables, stirring constantly over medium heat until peanut butter has melted. You can do this in the microwave too, for about 30-40 seconds.

Stir in chicken and vegetables and heat through (if using fresh/frozen chicken, stir-fry in oil to cook through before combining).

Serve over rice.

Coconut Milk Curry Chicken

(Delicious recipe found here)

4 boneless chicken thighs, cubed (I use breasts because it's what we have in the freezer)

1 cup sliced onions

1 potato, cubed (this is the only "fresh" ingredient you need on hand, and I think you can even get canned potatoes if you really want)

5 cloves of garlic, chopped (best if it's fresh, but you can use the jarred minced garlic)

1 can coconut milk

2 Tbsp. curry powder

2 Tbsp. butter

Olive oil

Rice

1. In a large skillet, melt butter on low heat, then add curry powder

2. Add coconut milk and stir

3. In a separate skillet, saute garlic and onions in olive oil until translucent

4. add chicken to the onion mixture and brown.

5. add the onion/garlic/chicken mixture and potatoes to the coconut milk/curry mixture, increase heat and bring to a simmer.

6. Cover and reduce heat to medium-low. Simmer for 30 minute, or until chicken is cooked through.

Serve over rice.

Working together to mix ingredients!