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Pantry Raid! 10 Recipes From What You’ve Already Got

Pantry Raid! 10 Recipes From What You’ve Already Got

Dinner doesn’t have to be difficult. Want me to prove it? How about these 10 meals you can get on the table lickety-split probably using what you’ve already got in your pantry, fridge, and freezer?

Don’t see things you already have? Well, stock up!

Caveat – these aren’t the healthiest recipes you’re going to see on this site, but they are infinitely better than another trip through the drive-thru or call into Grub Hub. Baby steps, people. Baby steps.

[[ recipeID=recipe-8lcb0zeqw, title=Mac and Cheese with Peas ]] 

[[ recipeID=recipe-8lcb2z5k1, title=Kitchen Sink Fried Rice ]]

[[ recipeID=recipe-8lcb3uspc, title=Veggie Hash with Eggs ]]

Something from The Real Good Life

Frozen lasagna from Milwaukee Meal Delivery Service

 

We believe in the Girl Scout motto to always be prepared. So your freezer with casseroles and cookie doughs from The Real Good Life, Milwaukee's meal delivery service.

Our wholesome and delicious ready-to-heat meals will get dinner on the table before you can say "I don't wanna cook anymore!" Check out our current menus here, heading your way next Sunday or Wednesday.

ORDER NOW

[[ recipeID=recipe-8lcgi7uhx, title=Grilled Cheese with Apples ]]

[[ recipeID=recipe-8lcgil5gk, title=Stuffed Sweet Potatoes ]]

[[ recipeID=recipe-8lcgir94z, title=Ravioli with Sauce ]]

Frozen Pizza and Salad

Hey, there wouldn’t be that many frozen pizza makers in business if they didn’t serve a purpose. Don’t beat yourself up if this is dinner every now and then. It’s a guaranteed hit, can be made without dirtying up many dishes, and if you pair it with a quick salad of lettuce, cherry tomatoes, and carrots, its not without it's merits.

There’s no recipe for this meal, but I do want to recommend two favorites from Costco – their Kirkland brand pepperoni (so cheap!) and the cauliflower crust roasted veggie one.

[[ recipeID=recipe-8lcgiwix5, title=Corn and Black Bean Quesadillas ]]

[[ recipeID=recipe-8lcb3fpnj, title=Tortilla-Crusted Fish with Fruit and Feta Slaw ]]

Posted on February 02, 2023
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Mac and Cheese with Peas

If you add vegetables to boxed mac and cheese, it's totally a well-rounded meal. We use Annie's brand in our house to feel better about ourselves.

Servings: 6

Keywords:

  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

  • 6 c Water
  • 2 boxes Mac and Cheese
  • 3 c Frozen peas
  • 2 tbsp Unsalted butter
  • 2 tbsp Milk (optional)

Instructions

  1. Boil 6 cups of water in pot over medium-high heat
  2. Add the noodles from the two boxes and cook for about 5 minutes. Add the peas and continue to cook until pasta is al dente, around 6 more minutes. Remove pan from heat and stain in a colander.
  3. While pasta and peas are draining, add butter to pan. Top with pasta and peas, stir to melt butter. Add cheese packets and stir until combined. Add milk if you need more liquid.

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 6

Amount Per Serving
Calories 324
% Daily Value*
Total Fat g 0%
Saturated Fat 3g 15%
Trans Fat g
Sodium 576mg 24%
Total Carbohydrate g 0%
Dietary Fiber 4g 16%
Sugars 4g
Protein 13g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

- Substitute minced broccoli or other favorite veggie.


Meat lovers

- Add sliced chicken sausage (Aldi and Trader Joe's both have delicious "clean" versions.)

Kitchen Sink Fried Rice

We use our favorite veggies in the recipe, but you use whatever's in the fridge! Broccoli, peppers, or mushrooms work great, as do most leftover meats.

Servings: 4

Keywords:

  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

  • 2 cups cooked white rice
  • 1 tsp sesame oil
  • 1 small onion, chopped
  • 3 carrots diced
  • 1 cup peas thawed, if frozen
  • 4 eggs
  • 2 tbsp soy sauce
  • 1 tsp siracha (optional)
  • 1 tsp sesame seeds

Instructions

  1. Heat the oil in a large pan or wok over medium-high heat. Add the onion and carrots. Saute until softened, but not yet totally translucent. Add the garlic, cook for about 30 seconds or until fragrant. Add the peas. Once everything is softened, remove to a plate or push to a corner.
  2. Lower the heat to medium-low and, adding more oil if necessary, fry the eggs in the same pan. Do as many as you can at one time allowing space for even cooking. As the eggs get cooked through, use the back of your spatula to break into pieces. Remove to the vegetable plate.
  3. Returning the pan to medium-high heat, reheat the cooked rice. Add the cooked veggies and eggs. Add soy sauce and optional sriracha. Stir fry until combined and heated through. Plate the rice and top with sesame seeds.

Notes

Meat Eaters

- Add 1 cup of shredded or diced meat. Chicken or pork work best. A quickly sauteed shrimp could work, too. Add with the frozen peas. If you add meat, you will need more soy sauce to flavor the dish, but you also should get another serving or two from the recipe this way.

Dress It Up

- If you have any Chinese five spice, lemongrass or ginger in your spice cabinet, give the sautéing onions a couple shakes.

Veggie Hash with Eggs

This dish combines two of our favorite food trends: breakfast for dinner and sheet pan suppers. Mix your favorite veggies with spices and diced bacon. Roast and top with eggs. Ta-da! Dinner is ready.

Servings: 4

Keywords:

  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

  • 1 large sweet potato diced with skin on
  • 1 large Yukon Gold potato diced with skin on
  • 1 ground black pepper diced
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp ground black pepper
  • 6 slices bacon diced
  • 4 eggs
  • 3 green onion diced
  • 1 tsp hot sauce (optional)

Instructions

  1. Preheat the oven to 425. Place the potatoes and pepper on a baking sheet. Drizzle with olive oil, salt and pepper, and toss well. Add the bacon - scatter the pieces all over the sheet.
  2. Roast for 25-30 minutes, tossing once during cook time. You want the bacon to be crisp and the potatoes to be golden and softening. Cook longer if needed.
  3. Once the bacon is crisp and potatoes are cooked, crack the eggs directly over the vegetables on the baking sheet. Stick the pan back in the oven and bake anywhere from 5-12 minutes - depending on how cooked you'd like your yolks.
  4. Remove the pan from the oven. Top with green onions and optional hot sauce.

Notes

- We prefer red pepper in this dish, but we usually prefer red peppers in everything. If a green pepper is calling your name, have at it!


- This is another fridge-clean-er-out-er. Roasted mushrooms, onions, or broccoli would be great added in with the potatoes. Or add a hearty, leafy greens like kale or shaved Brussel sprouts when you add the eggs.


Meat Lovers

- Substitute ground pork, Italian sausage (remove casing and crumble), or slices of chicken sausage for something a little different.

Grilled Cheese with Apples

Dress up Tuesday night's dinner by adding apples straight on the sammie! Top with ham or turkey if that's your jam. (Oh... and maybe jam??)

Servings: 4

Keywords:

  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

  • 2 tbsp unsalted butter softened
  • 8 slices whole wheat bread
  • 2 tsp Dijon mustard
  • 4 oz deli ham
  • 2 medium apples thinly sliced
  • 4 oz cheddar cheese thinly sliced

Instructions

  1. Preheat a griddle or skillet over medium-low heat. Coat with butter or cooking spray.
  2. Meanwhile, butter one side of each piece of bread. Flip over and coat with mustard.
  3. Place up to four pieces of bread, buttered side down, on your griddle (allowing space for flipping, so do a couple of rounds if necessary). Top each piece of bread with 1oz of ham, 3 or 4 slices of cheese, and 3 or 4 slices of apple. Top the sandwich with another piece of bread, buttered side facing out. Cook until the bread is toasted, then flip.
  4. Allow to cook until the cheese is melted and the other side of the bread has browned how you like it. Remove from heat and let rest a minute or two before cutting it. Serve with any extra apple slices on the side.

Notes

- Be sure to keep the heat to medium-low. Yes, this takes forever, but it produces a much better sandwich than if you try to cook it over high (she says from 30+ years of anxious sandwich making experience.)


Dress It Up

- Our favorite brand of sandwich bread is Angelic Bakehouse. It's the only "cootie free" bread we've been able to find that doesn't taste like cardboard. Bonus - it's only about 2/3 the size of regular bread, so gives you plenty of sandwich, but cuts out unnecessary carbs.

- Speaking of bread, if you have any other reason to get cinnamon raisin bread, buy it and use it on this sandwich, too. Yum! (Maybe skip the mustard then though...)

- A not-too-sweet preserve would be great on this sandwich. We like orange marmalade or even a mango chutney. 

- Gala or Fuji apples are our favorite for this dish, but anything this side of a Granny Smith should be tasty.

- Same "choose your own adventure" idea when it comes to cheese. A sharp cheddar instead of mild would be bold. A gruyere or Swiss would make for a totally different (yet still delicious) dish.

- Want to go really fancy with your grilled cheese? Check out our pear and gorgonzola version.

Meat Lovers

- Other options for meat: deli turkey, leftover rotisserie chicken or bacon is always a winner in our house!

Stuffed Sweet Potatoes

Sweet potatoes are one of those magical foods that can become just about nearly anything you want it to be. They come packed with all sorts of good-for-you vitamins and such while also tasting darn delicious. Stuffed sweet potatoes are the perfect way to enjoy leftovers like BBQ meat, roasted veggies, beans, or any number of fillings. We’d love to hear your favorite way to stuff a sweet potato!

Servings: 4

Keywords:

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Ingredients

Instructions

Ingredients

  • 2 sweet potato
  • 2 cups filling*
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees. Clean the potatoes and poke a few times with a fork. Bake until a knife slides in cleanly, around 60 minutes.
  2. ALTERNATIVELY: "Bake" potatoes in the microwave on a plate or paper towel. Start with five minutes. From there just do one-minute increments until done.
  3. Allow to cool slightly, then cut in half. Gently scoop out most of the potato, leaving a small border.
  4. Mix the potato with your desired fillings and divide the whole mixture between the four potato skins. Place in an oven-safe container and top with cheese or sauce.
  5. Bake at 400 degrees for 10-15 minutes or until heated through and any cheese is melted. Top with extras like craisins or green onions and serve immediately.

Notes

FILING IDEAS

- Shredded chicken with BBQ sauce

- A mix of roasted, chopped peppers and onions 

- Blanched or roasted broccoli (top with goat or feta cheese and a handful of Craisins)

- 1 can of black beans, drained, plus 1 cup corn and 1 chopped peppers (top with cheddar or cotija cheese)

OTHER NOTES

This is a great make-ahead freezer dish. Take it through the re-stuffing step, then securly wrap in plastic wrap. When you want to eat it, ideally, you’ll have time to let it thaw overnight in the fridge. If not, just allow for more time in the oven.

Ravioli with Sauce

Consider this more of a kitchen hack than a true recipe, but hey, it gets dinner on the table! We love the spinach and ricotta raviolis from Costco for this meal. If it's fall, try Trader Joe's butternut squash marinara sauce. Otherwise, your favorite sauce will work great.

Servings: 4

Keywords:

  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

  • 1 package frozen ravioli
  • 3 cups tomato sauce
  • 2 oz grated parmesan

Instructions

  1. Fill a large pot with water and heat over medium-high heat. Once it's boiling, delicately add the frozen ravioli. Allow to cook until separated and floating.
  2. Meanwhile, heat the sauce over medium heat in another big pot. Once the ravioli are cooked, use a large slotted spoon to transfer to the sauce. Stir gently to coat. Top with parmesan or save that for individual plates.

Notes

Dress It Up

Roasted veggies are a great addition to this dish. If you see this in time, make extra at an earlier meal in the week and you'll be ready to roll.

Serve with a crisp, green salad for crunch and a healthy punch.

Meat Lovers

If you have meatballs in the freezer too, now is a great time to use them! Follow the instuctions on the package and add to the sauce before adding the raviolis.

For a completely different meal, try cheese ravioli, add in some precooked chicken breast strips (can get in the refrigerated section of most grocery stores) or leftover rotisserie chicken and toss with alfredo sauce.

Corn and Black Bean Quesadillas

Snacks for dinner? Don't mind if we do. This is the perfect food for when you only have 30 minutes between a meeting and soccer practice.

Servings: 4

Keywords:

  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

  • 4 tortillas
  • 1 cup corn thawed, if frozen
  • 1 can black beans, drained and rinsed drained
  • ½ cup cheddar
  • 2 tsp taco seasoning
  • ¼ cup salsa

Instructions

  1. Preheat oven to 400 degrees. Cover a baking sheet with cooking spray.
  2. Lay two tortillas side by side on baking sheet. Top each with half the black beans, corn and cheese. Sprinkle each with 1 tsp of taco seasoning and top with other tortilla. Give the top tortilla a light spray of cooking spray and press down.
  3. Bake for 7-10 minutes or until cheese is melted. Let rest for a second before cutting into wedges with a pizza cutter. Serve with salsa.

Notes

- If you have a different size tortilla, go for it! Just make more if smaller.

- Also, feel free to add whatever toppings sound good. Just aim for roughly 3/4c of toppings per servings.

- We went light on the cheese with this recipe. Feel free to add more.

Meat Lovers

- Meat eaters can easily add shredded rotisserie chicken, taco meat (or plain browned ground beef) or leftover pulled pork


Tortilla-Crusted Fish with Fruit and Feta Slaw

This delicious store-bought fish goes straight from the freezer to the oven, so let's spend a minute on the side. The cool and slightly sweet slaw is a perfect complement to the spicy-ish fish.

Servings: 4

Keywords:

  • Prep Time: 0 mins
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Ingredients

Instructions

Ingredients

  • 6 pieces frozen store bought tortilla crusted tilapia filets
  • 1 tbsp olive oil
  • 2 tsp apple cider vinegar
  • 12 oz broccoli slaw mix
  • 1 peach sliced
  • 1 oz feta cheese crumbled
  • salt and pepper to taste

Instructions

  1. Follow heating instructions on the package for the fish. Costco fish will take 13-15 minutes at 425.
  2. Meanwhile, whisk together olive oil and vinegar in a medium-sized bowl. Add broccoli slaw and stir to coat. Salt and pepper to taste.
  3. Plate the fish and the slaw mix on four plates. (Saving two pieces of fish to the lucky winners who get to seconds first.) Top the slaw with fruit slices and feta cheese.

Notes

If peaches aren't in season when you make the recipe, you can use a can of peach slices (in pear juice or water, not syrup!), drained well. Alternatively, use your favorite apple or pear on top of the slaw.

Dairy-Free

- Watch the ingredients on the fish. The brand we like from Costco is dairy free, but each brand may be different.

- Skip the cheese in the slaw. 

Dress It Up

- Wrap the fish and slaw together for a delicious fish taco. Maybe heat up a jar of black beans as your side then.

- If you like a little extra bite, add 1 tsp of stone ground mustard to your dressing.

- Shred the fruit and add to slaw mix instead of just slicing and placing on top.