Menu planning is awesome, and I almost always do it. Of course there are always those days when you don’t want what you planned, or you forgot to take the meat out of the freezer, or insert any of life’s various happenings here. That’s why I always have a pretty stocked pantry. When your pantry is stocked, you can always make something to eat. Here’s what I like to keep on hand:
- Canned beans (black, pinto, great northern, garbanzo)
- Salsa (red, green)
- Chicken and beef bullion
- Canned tomatoes (crushed, juice, diced)
- Baking stuff (sugar, flour, baking powder, baking soda)
- Grains (Rice, Oats)
- Pasta
- Olive Oil
- Vinegar (rice, red wine)
- Crisco
- Tortillas (regular and corn)
- Bread
- Onions
- Garlic
- Potatoes
With this list, you could make
- pasta with sauce
- bean soup
- potato soup
- bean dip
- bean burritoes
- beans and rice
- pasta with olive oil
- white chili
- oatmeal (don’t knock it as a dinner option)
These are all pretty cheap, easy and healthy, if somewhat plain and everyday. But that’s nine meals – we could do countless more if you added in a few extras from the fridge. But we’ll go there next week.
