Category: Pantry Raid

Enchilada Farro with Beans and Corn

grains, One pot meal, Pantry Raid, potatoes, Side dishes...veggies, Vegetarian

Hey guys! I know that it has been awhile. It has been a pretty busy week and there has not been a lot of innovative cooking. Mostly old stand bys…BBQ chicken, pasta, and a few more quick dinners out and clean out the fridge nights than normal. This week there will probably be more of the same. 3 kids equals a lot of busy nights…

We have been trying to avoid going to the store and spending money, so I raided the pantry for this meal. It will serve as a quick lunch and dinner for the next week. Since I have a whole pot of it, I may try different things with it throughout the week; thinking of topping it with shredded cheese and bake it or even make it into veggie enchiladas. For tonight, I found it super satisfying the way it is. Look for more variations coming soon. I hope you give it a try!

Enchilada Farro with Beans and Corn

Ingredients
1 onion, chopped
3 cloves garlic, minced
1 can garbanzo beans
1 can black beans
1 can cannellini beans
1 can corn
1 can chopped green chilies
1 can enchilada sauce
1 cup farro (or quinoa)
2 cups veggie stock (or water or chicken)

Directions

Using a large heavy pot, cook your onions down in 2 tablespoons of vegetable oil on med/low heat for about 5 minutes. Add in your garlic. Cook down for 3 more minutes. Add in your farro. Cook for a few minutes then add all your canned ingredients. Mix together well. Add in your stock and mix well. Cover and cook until farro is tender; about 25 minutes.

I can’t stop eating this. It is SO good! I have a whole pot to much on throughout the week!
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Corkscrew Pasta with Creamy Veggie Tomato Sauce

Pantry Raid, Pasta, Side dishes...veggies, potatoes, grains, Vegetarian

Leftovers for dinner tonight. Gotta eat up some food instead of wasting it. I still have to use us a bunch of veggies, so I decided to make this pasta for lunches and quick dinner if needed. Pretty quick vegetarian dinner. You could add some grilled chicken to this for a healthy protein if wanted. Very creamy but still uber healthy with all those nutrient rich veggies.

Corkscrew Pasta with Creamy Veggie Tomato Sauce

Ingredients
corkscrew pasta
a jar of creamy spinach tomato sauce (Classico brand- on sale)
1 onion, chopped
3 cloves of garlic, crushed and minced
2 carrots, chopped
2 celery stalks, chopped
1 container of cherry tomatoes
1 container of mushrooms
1/2 stalk of chopped broccoli (florets)
1/2 chopped each of yellow and orange peppers
1/2 bag of snap peas
1 handful fresh herbs, chopped- basil, oregano, and marjoram
salt and pepper

Directions

Add all chopped veggies in to a large pot. Cook down for about 15 minutes. Add pasta sauce. Cook down further while you make your pasta. Add in your cooked pasta. If thick, add a bit of the starchy cooking water. I added a bit at a time and had about 1 cup leftover. Everyone in this house loves eating the leftover pasta right out of the pan. This was a great pantry raid dish.

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Fridge Raid- Pasta Salad

Pantry Raid, Pasta, Salads, Vegetarian

Evening guys! I was thinking of a way to use up some leftover pasta from the other night. It was plain rotini pasta, so I thought of making a cold pasta salad I could take for lunch tomorrow. I came up with this concoction. It is so pretty that I couldn’t help but take a bite. Delish!

With every fridge/pantry raid- sub in what you have and use your imagination!

Fridge Raid Pasta Salad- This is about 1 large or 2 small servings

rotini pasta
kalamata olives
sun-dried tomatoes
cherry tomatoes sliced in half
blue cheese crumbles
olive oil- 2 tablespoons

I mixed everything all together in a large bowl with a small bit of pepper. The olives are super salty, so no need for salt.

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Sausage and Rigatoni

Pantry Raid, Pasta, Pork

I needed to take a trip to the grocery store today, but instead I opted to spend the day at the pool. Summer is almost gone for us, so I need to soak up all the last summer fun I can. Instead, I raided the fridge and pantry and decided to make this delicious dish. Sausage and rigatoni with a quick homemade marinara sauce. Family approved!

Sausage and Rigatoni

Ingredients

Sausage- I had kielbasa in the fridge. I think Italian sweet or spicy sausage would have been great with this. Even a ground sausage would be fine.
Rigatoni- use whatever pasta you have- bowtie, spaghetti, penne, etc.
1 onion, diced
3 cloves of garlic
3 tablespoons tomato paste
1 large can crushed tomatoes
1 small can diced tomatoes
2 tablespoons sugar
fresh herbs- basil, sage, oregano, and, marjoram
1 cup of mozzarella cheese

Directions

Use a large heavy pot. Add in a bit of oil. Cook your sausage. Take out of the pan and slice in to bite sized chunks.
Add in your diced onion. Cook for 3 minutes or so, then add in your garlic. Cook for another 3 minutes. Add in your tomato paste and mix for a minute or so. Then add in your cans of crushed tomatoes and tomato paste. Mix together. Add back in your sausage. Simmer on low.

Meanwhile, cook your pasta. Drain and add in to your sauce. Add the cheese to the top and place in the oven under the broiler for 5 minutes or until your cheese begins to become bubbly and brown.

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Homemade Shake and Bake

Chicken, Dips, Dressings, and Spreads, Kids, Pantry Raid

Hey guys! Hope you are having a great week! When I went to the store a couple of days ago, I was planning on making a chicken, broccoli, and rice casserole with all real ingredients, i.e. homemade cream of … soup. Tonight just did not seem like a casserole kind of night, so I put my plan in a new direction. One of my most popular posts is my oven baked chicken…
https://funfoodiefamily.com/2013/08/31/oven-baked-chicken/

I thought, “Maybe I could make that recipe, but even better.” I did just that. I made my own version of “Shake and Bake” and added it to boneless skinless chicken breasts (you could substitute pork chops) with a plenty of salt and pepper and olive oil.

Homemade Shake and Bake- I eyeballed all these servings- Add more or less of what you want.

2 cups plain breadcrumbs
1 cup shredded or crumbled parmesan cheese
1 handful of chopped fresh herbs- basil, sage, marjoram, oregano
Mix together in a large zip top bag.

Directions

Preheat oven to 350.
I took 2 chicken breasts and salt and peppered them liberally on both sides. Then I covered both of them with olive oil. I added the chicken breasts to the zip top bag with the Homemade mixture and shook them up. The girls had fun with this part. I put them in a sprayed baking dish. Bake for about 45 minutes.

Pantry Raid sides- I served with steamed fresh broccoli (steam for 20 minutes in a steamer), a side of rice (boxed Zataran’s mild), and cheesy garlic bread (frozen).

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