Quick and Tasty Pantry Staple Meals

Many of us have what we might consider “pantry staples” that we keep on hand on a regular basis. When filling our pantries, it’s beneficial to focus on foods that will pack the most nutritional punch. These include fruits and vegetables in all forms (fresh, frozen and canned), whole grains, dairy products, and a variety of protein (beans, meat, nuts, eggs, etc.).

Amidst the ongoing health crisis, many of us are likely stocking up on pantry staples—now you might be left wondering what to do with it all. Check out these recipes for some ideas on how to create fun, healthy meals at home for you and your family!

3-Can Chili

Ingredients

• 1 can beans, low-sodium (15.5 ounces- pinto, red, kidney, black)
• 1 can corn, drained (15 ounces, or 10-ounce package of frozen corn)
• 1 can crushed tomatoes (15 ounces)
• Chili powder (to taste)

Directions

1. Place the contents of all 3 cans into a pan.
2. Add chili powder to taste.
3. Stir to mix.
4. Continue to stir over medium heat until heated thoroughly.
5. Refrigerate leftovers.

Tips:

• Serve this meal with a side of tortilla chips.
• You can use plain Greek yogurt as a substitute for sour cream.
• Have extra veggies on hand? Throw them in!

Easy Chicken Pot Pie

Ingredients

• 1 2/3 cup frozen mixed vegetables (thawed)
• 1 cup cooked chicken (cut-up)
• 1 can cream of chicken soup (10-3/4 ounce, condensed)
• 1 cup baking mix (example: Bisquick)
• ½ cup milk
• 1 egg

Directions

1. Wash hands and any cooking surfaces.
2. Pre-heat oven to 400 degrees F.
3. Mix vegetables, chicken, and soup in a 9-inch pie plate.
4. In a separate bowl stir baking mix, milk and egg with a fork until well blended. Pour over vegetables and chicken in pie plate.
5. Bake 30 minutes or until golden brown.
6. Let cool for 5 minutes and serve.