These easy pantry recipes call for ingredients that most families are likely to already have on hand in the kitchen. Fridge, freezer, and pantry staples like canned beans, tomato sauce, frozen vegetables, pasta and rice make tasty meals that will feed the family when you can't make it to the store.
You can save money, time, and food waste by using what you have in your house and cleaning out the pantry. Check out these parent-favorite adaptable and easy pantry meals that kids will eat.
Remember that almost any recipe can be modified to use what you have, so don't be afraid to experiment!
Peanut Noodles
Simple peanut sauce is easy to make with common pantry ingredients like peanut butter, soy sauce and sesame oil. Add fresh or frozen veggies to this peanut noodle recipe to round it out into a complete meal.
One Pot BBQ Chicken Pasta
Shila: This pasta recipe can inspire you to use a little bit of that barbecue sauce you have stored. Adding to the sweet tang, toss in some crispy bacon and cheddar cheese.
From: Damn Delicious
Spaghetti Carbonara
Alexandra F.: Ever since I discovered how easy it is to make pasta carbonara, it has become my go-to meal when we've used up most of the week's groceries. I've found it to be pretty forgiving, too, and no longer measure out my ingredients (which I almost never do). Pasta, garlic, eggs, bacon, and parmesan cheese are practically all you need - though I'll often make it without bacon, and also add in veggies like spinach or peas (I know, I know, it's no longer carbonara!) if I have them.
From Delish
Classic Fried Rice
Kelly R: Fried rice is a versatile "clean out the fridge" meal. This recipe uses leftover rice and frozen peas and carrots, but you can use whatever veggies you need to use up in the freezer or fridge. If you'd like, you can also add in a protein like chicken, shrimp, tofu or edamame.
From Dinner Then Dessert
Marinara Baked Eggs
Kelly R: A fun spin on a healthy breakfast at dinnertime, these simple eggs baked in marinara are tasty on their own or served with whatever sort of bread you have on hand.
From Pumpkin 'N Spice
Buttered Egg Noodles
Shila: Young picky eaters tend to love the buttered noodles. Dress up the buttered noodles however you wish by adding frozen peas, mushrooms, toasted bread crumbs, cheese, etc.
From: Feast And Farm
Everyday Vegetable Soup
Kelly R: This forgiving vegetable soup recipe can be adapted to use whatever veggies you have on hand in the fridge or freezer. It makes quite a lot, so leftovers can be eaten for days or frozen for an easy make-ahead meal on another night.
From Martha Stewart
Healthy Beef Ramen Noodles
Shila: This recipe for Healthy Beef Ramen Noodles discards the seasoning packets and uses just the noodles mixed in with ground beef, sauces, and sautéed vegetables. You can also be inspired to hack your own Ramen Noodles however you please with frozen vegetables, any meat of your choice, eggs, etc.
From: What's In the Pan?
Instant Pot Santa Fe Beans and Rice
Kelly R: This kid-friendly instant pot recipe uses pantry staples like canned beans, corn and tomato sauce for a Southwestern style rice bowl. Delicious as-is for a one pot meal, or add on toppings you find in your fridge, like sour cream, lime and cheese.
From 365 Days of Slow + Pressure Cooking
Ravioli Lasagna
Kelly R: You don't need a bunch of specialty ingredients to make a tasty lasagna. Frozen ravioli, ground beef, spaghetti sauce and shredded cheese are all you need to make this easy layered pasta recipe the kids can help make. From Taste of Home
Spinach Tortellini Soup
Kelly R: This tasty soup uses canned tomatoes, frozen spinach and tortellini for an easy dinner recipe that simmers together for just a few minutes before it's ready to hit the dinner table. Feel free to substitute with any frozen vegetables or canned tomatoes you have on hand.
From Food Network
Crockpot White Chicken Chili
Kelly R: This dump and go chicken crockpot recipe is so easy to throw together, with chicken, white beans and a handful of other pantry ingredients. Using a blender to puree a portion of the soup gives it a nice creamy consistency. If you don't have the canned green chiles that the recipe calls for, you can substitute green salsa or jalapenos.
From Well Plated by Erin
Pink Pasta
Shila: Pink pasta is created by mixing red marinara sauce with alfredo sauce (or substitute heavy cream). Use any pasta noodle you wish for this light yet rich meal. What better way to take advantage of half-used sauce jars from previous meals, too?
From: One Lovely Life
5-Ingredient Black Bean Chili
Kelly R: Canned beans, pantry-friendly sweet potatoes and a jar of salsa star in this simple vegetarian chili. You can kick it up with some optional spices and toppings if you have them in your kitchen.
From Minimalist Baker
3-Ingredient Tuna Casserole
Kelly R: Boxed mac and cheese hacks are a great way add some variety to the kid-friendly pantry staple. This tasty recipe combines boxed mac and cheese (use whatever kind you have on hand) with peas and tuna for an easy spin on tuna casserole. Or you can get creative and stir in whatever you have available that sounds good!
From The Seasoned Mom
Primary photo: Daria Obymaha from Pexels
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