pantry-friendly recipes

Michelle Liu
April 15, 2025
food

It happens to all of us: We get too busy, there’s no time to go grocery shopping, and we’re left staring at our pantry, wondering what to make for dinner. Here are three recipes that use pantry staples so you don’t have to take an extra trip to the store.

And if you don’t have the listed ingredients on hand, feel free to substitute them for what you do have. Consider these “clean out the fridge and pantry” recipes.

CHICKEN BURRITO BOWL
One of my go-to meals used to be from a Mexican-inspired chain. I loved seeing them fill my bowl with fresh ingredients right in front of me, but sometimes I wished they could add just a little more salsa or chicken. With this recipe, you’re in charge and you can add as much as you want!

Ingredients

  • 1 lb. boneless skinless chicken breasts, cubed
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 Tbsp. olive oil
  • 1 15-oz. can black beans, rinsed and drained
  • 1 14.5-oz. can diced tomatoes, drained
  • 1 14.5-oz. can corn, drained
  • 1 tsp. ground cumin
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. chili powder
  • 2½ cups reduced-sodium chicken broth
  • 1 cup shredded Mexican cheese blend
  • 1 medium tomato, chopped
  • 3 stalks green onions, chopped
  • 2 cups cooked rice

Instructions
Toss chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Sauté chicken until no longer pink, about 5-7 minutes. Remove from pan and set aside.

In same pan, add beans, canned tomatoes, corn, seasonings, and broth; bring to a boil. Place chicken in pan. Simmer until chicken is well-seasoned with flavors, about 5-10 minutes.

Remove from heat. Sprinkle with cheese. Let stand, covered, until cheese is melted. Top with tomato and green onions. Serve with cooked rice. Makes 6 servings.

PAPPARDELLE WITH TOMATOES AND KALE
We always have some kind of pasta in our pantry! Pappardelle is one of our favorites; it’s a wide and flat pasta perfect for holding and absorbing sauces. We paired it with a tomato-based sauce packed with leafy kale and cannellini (or white kidney) beans.

Ingredients

  • 1 Tbsp. extra-virgin olive oil
  • 1 medium shallot, chopped
  • Sea salt and freshly ground black pepper
  • 1½ cups chopped carrots
  • 3 garlic cloves, minced
  • 1 tsp. dried oregano
  • ¼ teaspoon red pepper flakes
  • ¼ cup dry white wine
  • 1 Tbsp. balsamic vinegar
  • 1 14.5-oz can diced tomatoes
  • 8 oz. pappardelle pasta
  • 2 cups chopped kale leaves
  • ½ cup cannellini beans
  • ¼ cup pine nuts
  • 2 tsp. capers
  • ¼ cup chopped chives
  • Parmesan cheese for topping

Instructions
In a large pot, heat olive oil over medium heat. Add shallot and a pinch of salt and pepper and cook until soft, about 2 minutes. Add carrots, garlic, oregano, red pepper flakes, and another few pinches of salt. Let cook, stirring occasionally, until vegetables are lightly browned, about 5 minutes.

Add white wine. Stir and let wine cook off until it’s nearly evaporated, about 30 seconds. Add balsamic vinegar and tomatoes. Cover and reduce heat to a simmer. Cook until carrots are tender, about 15 minutes.

Meanwhile, bring a medium pot of salted water to a boil. Prepare pasta according to the package instructions. Drain pasta.

Stir kale into the sauce and let it wilt down, about 1 minute. Add pasta, cannellini beans, pine nuts, capers, and chives. Toss gently to combine. Top with Parmesan cheese. Makes 4 servings.

SPICY TUNA RICE BOWL
If you love tuna salad, you’ll love this elevated version that kicks up the spice factor. I’m a bit sensitive when it comes to spice, so I took out the seeds and white membranes of the jalapeno to cut down on the heat. But it still packs a punch!

Ingredients

  • 3 5-oz. cans of tuna 
  • 1 cup finely diced red bell pepper
  • ½ jalapeno pepper, diced
  • ½ cup sliced green onions, divided
  • ¼ cup seasoned rice vinegar
  • 1 lemon, juiced, or to taste
  • 4 Tbsp. shoyu
  • 4 tsp. Sriracha hot sauce
  • 1 tsp. sesame oil
  • 1 cup cooked long-grain rice
  • 1 pinch Korean red pepper flakes (gochugaru)

Instructions
Place tuna into a large mixing bowl and break it up with a fork. Add red bell pepper, jalapeno, 1/4 cup green onions, rice vinegar, lemon juice, shoyu, Sriracha, and sesame oil. Mix with a fork until thoroughly combined.

Add cooked rice to mixing bowl. Mix with a spoon until all ingredients are evenly incorporated. Top with gochugaru and remaining green onion. Makes 4 servings.

Clear that pantry
Check out these tasty recipes that utilize pantry staples:

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