Pantry-friendly meals: recipes to explore

Recipes with approachable cupboard or freezer ingredients. These are recipe ideas, not recommendations for a particular allergy, medical diet or household. Always verify ingredients and cooking safety.

Recipe illustration for Sheet-Pan Chicken & Vegetables

Sheet-Pan Chicken & Vegetables

Roasted chicken and colorful vegetables on one pan. · 35 minutes · Serves 4

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Ingredients

  • 1.5 lb Chicken breast
  • 2 ct Bell peppers
  • 1 ct Yellow onions
  • 2 tbsp Olive oil

Directions

  1. Heat the oven to 425°F / 220°C.
  2. Cut the peppers and onion into bite-size pieces.
  3. Place the chicken and vegetables on a baking tray. Drizzle with the olive oil and turn gently to coat.
  4. Roast for about 25 minutes, stirring the vegetables halfway through.
  5. Check the thickest piece of chicken with a thermometer: it needs to reach 165°F / 74°C.
  6. Let the chicken rest for 3 minutes, then slice and serve.
Recipe illustration for Creamy Tomato Pasta

Creamy Tomato Pasta

Tender pasta in a gently simmered tomato and garlic sauce, finished with cream cheese for a smooth, comforting coating. · 25 minutes · Serves 4

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Ingredients

  • 1 lb Pasta
  • 1 can Crushed tomatoes
  • 4 oz Cream cheese
  • 2 clove Garlic
  • 1 tbsp Olive oil

Directions

  1. Bring a large saucepan of water to a boil.
  2. Add the pasta and cook for the time on its package. Save half a cup of cooking water, then drain.
  3. Peel and finely chop the garlic.
  4. Put the tomatoes and garlic in a saucepan over medium heat. Once gently bubbling, reduce the heat and simmer for 8–10 minutes.
  5. Stir in the cream cheese over low heat until the sauce looks smooth.
  6. Add the pasta and stir gently. Add a little saved water if the sauce is too thick.
Recipe illustration for Black Bean Taco Bowls

Black Bean Taco Bowls

Warm, saucy black beans over fluffy rice, with bright salsa and cheese served together or separately. · 20 minutes · Serves 4

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Ingredients

  • 2 can Black beans
  • 1.5 cup Long grain rice
  • 8 oz Salsa
  • 4 oz Shredded cheese

Directions

  1. Cook the rice following its package directions.
  2. Drain and rinse the beans.
  3. Put the beans in a saucepan with 2 tablespoons of the salsa and a splash of water.
  4. Warm over medium-low heat for 5 minutes, stirring occasionally.
  5. Spoon the rice and beans into bowls.
  6. Add the cheese and remaining salsa, keeping them separate if you prefer.
Recipe illustration for Veggie Fried Rice

Veggie Fried Rice

A flexible skillet meal that turns rice and vegetables into dinner. · 30 minutes · Serves 4

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Ingredients

  • 2 cup Long grain rice
  • 1 bag Frozen mixed vegetables
  • 4 ct Eggs
  • 3 tbsp Soy sauce
  • 1 tbsp Olive oil

Directions

  1. Cook the rice following its package directions.
  2. Warm a lightly oiled nonstick skillet over medium heat.
  3. Whisk the eggs, then pour them into the skillet. Stir gently until set with no runny patches.
  4. Add the frozen vegetables and a splash of water. Cook for 5 minutes, until hot.
  5. Add the cooked rice and soy sauce.
  6. Stir for 3–4 minutes, until everything is heated through.
Recipe illustration for Peanut Butter Banana Oats

Peanut Butter Banana Oats

Creamy stovetop oats finished with fresh banana and a peanut-butter swirl. A warm breakfast with just four ingredients. · 8 minutes · Serves 2

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Ingredients

  • 1 cup Old fashioned oats
  • 2 ct Bananas
  • 2 tbsp Peanut butter
  • 2 cup Milk

Directions

  1. Combine oats and milk in a small saucepan over medium heat.
  2. Stir occasionally for about 5 minutes, until the oats are tender and creamy.
  3. Slice the bananas while the oats cook.
  4. Divide into bowls, top with banana and swirl peanut butter through each serving.
Recipe illustration for Cheesy Bean Quesadillas

Cheesy Bean Quesadillas

Crisp, golden tortillas around warm black beans and gooey cheese, with salsa on the side for dipping. · 15 minutes · Serves 4

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Ingredients

  • 8 ct Flour tortillas
  • 1 can Black beans
  • 6 oz Shredded cheese
  • 6 oz Salsa

Directions

  1. Drain and rinse the beans, then mash roughly with a fork.
  2. Spread the beans over half of each tortilla and sprinkle with cheese.
  3. Fold each tortilla over; place in a dry nonstick skillet over medium-low heat.
  4. Cook about 2–3 minutes per side, until the tortilla is golden and the cheese melts.
  5. Slice carefully and offer salsa on the side.
Recipe illustration for Hummus Crunch Wraps

Hummus Crunch Wraps

Hummus, crisp vegetables and greens rolled into a fast no-cook dinner. · 10 minutes · Serves 4

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Ingredients

  • 4 ct Flour tortillas
  • 8 oz Hummus
  • 1 ct Bell peppers
  • 1 head Lettuce

Directions

  1. Wash the lettuce and pepper. Slice both into thin strips.
  2. Lay the tortillas on a clean surface.
  3. Spread the hummus over each tortilla.
  4. Add the vegetables in a narrow strip down the center.
  5. Fold in the sides and roll gently. Cut in half if you like.
Recipe illustration for Speedy Black Bean Tacos

Speedy Black Bean Tacos

Warm black beans and salsa tucked into soft flour tortillas for a quick dinner. · 15 minutes · Serves 4

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Ingredients

  • 2 can Black beans
  • 8 ct Flour tortillas
  • 8 oz Salsa

Directions

  1. Drain and rinse the beans.
  2. Warm the beans in a saucepan with 2 tablespoons of salsa and a splash of water for 5 minutes.
  3. Warm the tortillas following their package directions.
  4. Spoon beans into each tortilla.
  5. Add the remaining salsa, or keep it on the side.
Recipe illustration for Chickpea Tomato Skillet

Chickpea Tomato Skillet

Soft chickpeas simmered in garlicky tomato sauce; spoon into bowls with crusty bread if you have it. · 20 minutes · Serves 4

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Ingredients

  • 2 can Chickpeas
  • 1 can Crushed tomatoes
  • 2 clove Garlic
  • 1 tbsp Olive oil

Directions

  1. Drain and rinse the chickpeas. Peel and finely chop the garlic.
  2. Warm a little oil in a skillet over medium-low heat. Stir in the garlic for 30 seconds.
  3. Add the chickpeas and tomatoes.
  4. Simmer gently for 12–15 minutes, stirring occasionally.
  5. Serve in bowls, adding a splash of water if you prefer more sauce.
Recipe illustration for Chicken Pesto Flatbreads

Chicken Pesto Flatbreads

Crisp-edged flatbreads with basil pesto, tender cooked chicken and bubbling cheese. Slice into easy-to-share pieces. · 15 minutes · Serves 4

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Ingredients

  • 4 ct Flatbreads
  • 12 oz Cooked chicken
  • 4 tbsp Pesto
  • 4 oz Shredded cheese

Directions

  1. Heat the oven to 400°F / 200°C.
  2. Place the flatbreads on a baking tray.
  3. Spread the pesto over the flatbreads, then add the cooked chicken.
  4. Sprinkle with cheese.
  5. Bake for 10–12 minutes, until the edges are crisp and the reheated chicken reaches 165°F / 74°C.
  6. Let cool for 2 minutes before slicing.
Recipe illustration for Egg & Bean Tacos

Egg & Bean Tacos

Soft scrambled eggs and warm black beans tucked into tortillas—or served as separate components for picky eaters. · 15 minutes · Serves 4

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Ingredients

  • 6 ct Eggs
  • 1 can Black beans
  • 8 ct Flour tortillas
  • 1 tbsp Olive oil

Directions

  1. Drain and rinse the beans. Warm in a small saucepan with a splash of water for 5 minutes.
  2. Whisk the eggs in a bowl.
  3. Cook the eggs in a lightly oiled nonstick skillet over medium-low heat, gently stirring until set.
  4. Warm the tortillas following their package directions.
  5. Fill with eggs and beans, or serve the components separately.
Recipe illustration for Teriyaki Chicken Rice Bowls

Teriyaki Chicken Rice Bowls

Quick chicken and vegetables over microwave-ready rice. · 20 minutes · Serves 4

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Ingredients

  • 1 lb Chicken breast
  • 1 bag Frozen mixed vegetables
  • 2 pouch Microwave rice
  • 4 tbsp Teriyaki sauce
  • 1 tbsp Olive oil

Directions

  1. Cut the chicken into small pieces on a separate board.
  2. Warm a little oil in a skillet over medium heat. Add the chicken.
  3. Cook for 8–12 minutes, turning now and then, until the center reaches 165°F / 74°C.
  4. Add the frozen vegetables and teriyaki sauce. Cook for 5 minutes, until the vegetables are hot.
  5. Heat the rice pouches following their package directions.
  6. Spoon the chicken and vegetables over the rice.
Recipe illustration for Turkey Taco Skillet

Turkey Taco Skillet

Juicy seasoned turkey, warm beans and salsa in one skillet. Serve in bowls or scoop into tortillas you already have. · 15 minutes · Serves 4

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Ingredients

  • 1 lb Ground turkey
  • 1 can Black beans
  • 8 oz Salsa
  • 1 tbsp Olive oil

Directions

  1. Warm a lightly oiled skillet over medium heat.
  2. Add the turkey and break it up with a spoon.
  3. Cook for 8–10 minutes, until it reaches 165°F / 74°C.
  4. Drain and rinse the beans, then add them with the salsa.
  5. Simmer gently for 5 minutes, stirring occasionally.
  6. Serve warm, keeping any toppings separate if you prefer.
Recipe illustration for Pizza Tortilla Melts

Pizza Tortilla Melts

Golden, crisp tortilla pizzas with tomato sauce and melted cheese; an easy alternative to delivery pizza. · 12 minutes · Serves 4

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Ingredients

  • 4 ct Flour tortillas
  • 8 oz Pizza sauce
  • 6 oz Shredded cheese

Directions

  1. Heat the oven to 400°F / 200°C.
  2. Lay the tortillas on a baking tray.
  3. Spread a thin layer of pizza sauce over each tortilla.
  4. Sprinkle with cheese.
  5. Bake for 8–10 minutes, until the edges are crisp and the cheese melts.
  6. Let cool for 2 minutes, then cut into wedges.
Recipe illustration for Chicken Caesar Wraps

Chicken Caesar Wraps

Cool, crunchy lettuce and tender cooked chicken tossed with Caesar dressing in a soft wrap. · 10 minutes · Serves 4

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Ingredients

  • 12 oz Cooked chicken
  • 1 head Lettuce
  • 4 tbsp Caesar dressing
  • 4 ct Flour tortillas

Directions

  1. Wash and dry the lettuce, then slice it thinly.
  2. Chop the cooked chicken into bite-size pieces.
  3. Mix the chicken and lettuce with the dressing.
  4. Spoon down the center of each tortilla.
  5. Fold in the sides and roll gently.
Recipe illustration for BBQ Chicken Sandwiches

BBQ Chicken Sandwiches

Warm barbecue chicken piled into soft sandwich rolls; a fast dinner built from already-cooked chicken. · 15 minutes · Serves 4

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Ingredients

  • 12 oz Cooked chicken
  • 6 oz BBQ sauce
  • 4 ct Sandwich rolls

Directions

  1. Put the cooked chicken and barbecue sauce in a saucepan with 2 tablespoons of water.
  2. Warm over medium-low heat for 5–7 minutes, stirring occasionally.
  3. Check that the reheated chicken reaches 165°F / 74°C.
  4. Split the rolls and spoon the chicken inside.
  5. Serve now, with any extra sauce on the side.
Recipe illustration for Pesto White Bean Pasta

Pesto White Bean Pasta

White beans and pasta coated in fragrant basil pesto, loosened with a splash of starchy pasta water. · 20 minutes · Serves 4

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Ingredients

  • 1 lb Pasta
  • 1 can White beans
  • 6 tbsp Pesto

Directions

  1. Cook the pasta following its package directions. Save half a cup of cooking water, then drain.
  2. Drain and rinse the beans.
  3. Warm the beans in a saucepan with a splash of water for 4 minutes.
  4. Take the pan off the heat and add the pasta and pesto.
  5. Stir gently, adding a little saved water until the sauce coats the pasta.
Recipe illustration for Crispy Bean Tostadas

Crispy Bean Tostadas

Crunchy baked corn tortillas topped with creamy mashed beans, bright salsa and crisp lettuce. · 15 minutes · Serves 4

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Ingredients

  • 8 ct Corn tortillas
  • 2 can Black beans
  • 6 oz Salsa
  • 1 head Lettuce

Directions

  1. Heat the oven to 400°F / 200°C. Lay the tortillas on a baking tray.
  2. Bake for 6–8 minutes, until crisp.
  3. Drain and rinse the beans. Warm with a little salsa and water for 5 minutes, then mash lightly.
  4. Wash and slice the lettuce.
  5. Top each crisp tortilla with beans, lettuce and the remaining salsa.

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