A close up of some food on a table

Eating From Your Pantry 101

Make meals go further and feel good about feeding your family.

You probably have lots of fundamental ingredients in your pantry right now. But, at the end of the day, the big question remains: What’s for dinner?

Here are some healthy easy go-to ideas that include a protein, a complex carb and veggies.

mexican night

Quinoa (protein) and black beans (protein) with stir fried vegetables frozen onions and peppers, topped with salsa, avocado and fresh chopped lettuce.

italian night

Spaghetti squash bake with sautéed veggies (frozen onion and broccoli), a jar of good tomato sauce or pesto sauce, topped with baked chicken or chicken sausage.

thai night

Rice noodles, beef, chicken or veggie broth; onion, carrot, celery, mushrooms, coconut milk, dried cilantro, topped with stir fried chicken.

favorite pantry recipes

spotlight on: chickpeas

Chickpeas are a great dinner side dish or a delicious main for vegetarians or lunch.

roasted cauliflower + chickpeas with mustard and parsley

Recipe modified from Goop.

14 ounce can chickpeas, rinsed and drained and dried in a kitchen towel

1 head of cauliflower, outer leaves removed and discarded

3 tbsp extra virgin olive oil

Coarse sea salt

1 tablespoon Dijon mustard

1 tablespoon seeded mustard

1 tablespoon red wine vinegar

Freshly ground black pepper

1 bunch parsley, chopped

Preheat oven to 350 F and set the rack in the middle.

Toss the chickpeas and cauliflower together in a large roasting pan with olive oil and a big pinch of salt. Roast, stirring now and then, until everything is dark brown and the cauliflower is soft, about 45 minutes.

Meanwhile, whisk together the mustards, vinegar and ¼ cup of extra virgin olive oil with a big pinch of salt and 3 grinds of black pepper. While the chickpeas and cauliflower are still warm, toss them with the mustard dressing and parsley.

super simple roasted chickpeas

The perfect grab-n-go snack and a great salad topper.

Recipe modified from Angela Liddon.

2 cans chickpeas, rinsed

1 tablespoon extra virgin olive oil

2 tsp fine grain sea salt

1 tsp garlic powder

1 tsp of paprika

3 grinds of black pepper

Mix oil and spices and then fold into rinsed chickpeas. Mix thoroughly. Spread onto a cookie sheet and bake at 350 degrees for 30-45 min turning every 15 until crispy on the outside and still soft in the middle.

best hummus recipe ever!

Cookie & Kate’s hummus. No need to modify. I make it as written. It’s that good!