15 Pantry Meals That Use What You Already Have

After the holidays, many people want meals that feel simple and familiar. Pantry meals offer a way to cook without overthinking or overspending. They rely on ingredients you likely already recognize and trust. This approach keeps weeknight dinners calm and approachable. Take a look and see what you can make tonight.

This post may contain affiliate links, which helps keep this content free. Please read our disclosure for more info.

Classic Pantry Spaghetti

A simple bowl of spaghetti can feel comforting at the start of the year. This meal works well because dried pasta and canned tomatoes are common pantry items. It is filling without feeling heavy, which makes it a good option after holiday meals. The flavors stay familiar and easy to enjoy. This dish can be adjusted based on what herbs or spices are already on hand.

For the ingredients, use 12 ounces of dried spaghetti, 1 can of crushed tomatoes at 28 ounces, 2 tablespoons of olive oil, 2 cloves of garlic minced, and 1 teaspoon of dried oregano. Add half a teaspoon of salt and a quarter teaspoon of black pepper. If available, include a pinch of red pepper flakes. Grated cheese can be added if there is some in the fridge. Water will be needed for boiling the pasta.

Begin by boiling a large pot of salted water and cooking the spaghetti until tender. While the pasta cooks, warm olive oil in a pan and gently heat the garlic until fragrant. Stir in the crushed tomatoes, oregano, salt, and pepper, then let the sauce simmer for ten minutes. Drain the pasta and add it to the sauce, stirring well. Serve warm with cheese if desired.

Rice and Beans Bowl

This dish has been a staple for many households for good reason. Rice and beans are affordable, filling, and easy to store. The combination provides steady energy and keeps meals simple. It works for lunch or dinner without much effort. Small toppings can change the flavor without extra cost.

Prepare 1 cup of uncooked rice, 1 can of beans at 15 ounces drained and rinsed, 2 cups of water, and 1 tablespoon of cooking oil. Add half a teaspoon of salt and half a teaspoon of cumin if available. Onion powder or garlic powder can be added if on hand. A squeeze of lemon or lime is optional.

Cook the rice with water and salt according to package directions. Warm the oil in a pan and heat the beans with cumin and any extra spices. Once the rice is done, fluff it with a fork. Spoon beans over the rice and stir gently. Add citrus juice if using and serve warm.

Pantry Fried Rice

Leftover rice often becomes more appealing when turned into fried rice. This meal uses small amounts of ingredients without waste. It is quick to make and easy to adjust. The flavors come together with basic seasonings. It works well as a one pan meal.

Gather 2 cups of cooked rice, 2 tablespoons of oil, 2 eggs, and 2 tablespoons of soy sauce. Add half a cup of frozen or canned vegetables if available. Include half a teaspoon of garlic powder and a pinch of pepper. Green onions can be added if there are any.

Heat oil in a pan over medium heat and scramble the eggs first, then set them aside. Add more oil if needed and warm the rice, breaking up clumps. Stir in vegetables, soy sauce, garlic powder, and pepper. Return the eggs to the pan and mix well. Cook for a few more minutes and serve hot.

Tuna Pasta Skillet

Canned tuna turns simple pasta into a hearty meal. This dish comes together with little planning. It feels filling without needing many ingredients. The flavors stay mild and familiar. It works well for busy days.

Use 8 ounces of dried pasta, 1 can of tuna at 5 ounces drained, 2 tablespoons of oil or butter, and half a teaspoon of salt. Add a quarter teaspoon of black pepper. Dried parsley can be added if available. Reserve some pasta water for mixing.

Cook the pasta in salted water until tender. Drain and set aside, saving a quarter cup of the cooking water. Warm oil or butter in a pan and add the tuna, breaking it into chunks. Add pasta, seasoning, and pasta water, then stir gently. Heat through and serve warm.

Simple Lentil Stew

Lentils store well and cook faster than many people expect. This stew feels comforting during cooler days. It works well with simple spices. The texture becomes rich without added cream. Leftovers reheat well.

Measure 1 cup of dried lentils, 3 cups of water or broth, 1 tablespoon of oil, and 1 teaspoon of salt. Add half a teaspoon of cumin and half a teaspoon of paprika if available. Onion powder can be included. A bay leaf can be added if on hand.

Rinse the lentils and place them in a pot with water and salt. Bring to a boil, then lower the heat and simmer for twenty minutes. Warm oil in a small pan and stir in spices briefly. Add the spices to the lentils and continue cooking until tender. Remove the bay leaf and serve hot.

Egg and Potato Hash

Potatoes and eggs make a reliable meal any time of day. This dish feels filling without extra effort. It works well for breakfast or dinner. The texture stays crisp and soft at the same time. Seasoning can stay simple.

Use 2 medium potatoes diced, 2 tablespoons of oil, 4 eggs, and half a teaspoon of salt. Add a quarter teaspoon of pepper. Paprika can be added if available. A small onion can be included if there is one.

Heat oil in a pan and cook potatoes until golden and tender. Add onion if using and cook until soft. Make small spaces in the pan and crack eggs into them. Cover and cook until the eggs are set. Season and serve warm.

Oatmeal Savory Bowl

Oatmeal does not need to be sweet to work well. A savory bowl feels comforting and filling. It uses pantry staples that are often overlooked. The texture stays creamy without added dairy. This meal works well at any time of day.

Prepare 1 cup of rolled oats, 2 cups of water, half a teaspoon of salt, and 1 tablespoon of oil or butter. Add a pinch of pepper. A fried egg can be added if available. Dried herbs work well here.

Cook the oats with water and salt until soft. Stir in oil or butter for richness. Add pepper and herbs if using. Top with a fried egg or other leftovers. Serve warm.

Chickpea Tomato Skillet

Canned chickpeas make quick meals easier. This skillet dish feels hearty and simple. It pairs well with bread or rice. The flavors come together with basic seasoning. Cleanup stays minimal.

Use 1 can of chickpeas at 15 ounces drained, 1 can of diced tomatoes at 14 ounces, 1 tablespoon of oil, and half a teaspoon of salt. Add half a teaspoon of cumin or paprika if available. A pinch of pepper works well. Fresh herbs are optional.

Warm oil in a pan and add chickpeas, stirring gently. Pour in tomatoes and seasonings. Simmer for ten minutes until thickened. Taste and adjust seasoning. Serve warm on its own or over rice.

Peanut Butter Noodles

Peanut butter adds richness using pantry basics. This dish feels comforting and filling. It comes together quickly with little effort. The sauce coats noodles well. It works with many noodle types.

Gather 8 ounces of dried noodles, 3 tablespoons of peanut butter, 2 tablespoons of soy sauce, and half a cup of warm water. Add half a teaspoon of garlic powder. A pinch of sugar can balance the flavor. Chili flakes and meat are optional.

Cook the noodles according to package directions. Mix peanut butter, soy sauce, water, garlic powder, and sugar until smooth. Drain noodles and return them to the pot. Pour sauce over noodles and stir well. Serve warm.

Baked Bean Toast

This meal feels filling with very little prep. It works well for breakfast or dinner. Pantry beans pair well with bread. The texture stays comforting. It is easy to scale up or down.

Use 1 can of baked beans at 15 ounces, 4 slices of bread, and 1 tablespoon of butter or oil. Add a pinch of pepper. Cheese can be added if available. Salt may not be needed.

Warm the beans in a small pot over low heat. Toast the bread until golden. Spread butter on toast if using. Spoon beans over toast and add pepper. Serve warm.

Simple Pancakes

Pancakes rely on ingredients many kitchens already have. They feel comforting and familiar. This meal works well for slow mornings. The batter comes together quickly. Toppings can stay simple.

Prepare 1 cup of flour, 1 tablespoon of sugar, 1 teaspoon of baking powder, 1 cup of milk, and 1 egg. Add 1 tablespoon of oil or melted butter. A pinch of salt balances the flavor. Extra water can thin the batter if needed.

Mix dry ingredients in a bowl, then add milk, egg, and oil. Stir gently until combined. Heat a pan and lightly oil it. Pour batter and cook until bubbles form, then flip. Serve warm with pantry toppings.

Potato Soup

Potatoes make a filling soup with little effort. This dish feels comforting during cooler days. The texture becomes creamy without cream. It reheats well for leftovers. Seasoning stays simple.

Use 3 medium potatoes diced, 3 cups of water or broth, 1 tablespoon of oil or butter, and 1 teaspoon of salt. Add half a teaspoon of pepper. Onion powder can be added if available. Milk can be added if desired. Meat is optional.

Place potatoes and liquid in a pot and bring to a boil. Reduce heat and simmer until the potatoes are soft. Mash some of the potatoes for thickness. Stir in oil, salt, and pepper. Serve warm.

Canned Salmon Patties

Canned salmon works well for simple meals. These patties feel filling without much effort. They pair well with pantry sides. The texture stays crisp outside and soft inside. Leftovers keep well.

Use 1 can of salmon at 14 ounces drained, 1 egg, half a cup of breadcrumbs or crushed crackers, and half a teaspoon of salt. Add a quarter teaspoon of pepper. Oil is needed for cooking. Lemon juice is optional.

Mix salmon, egg, breadcrumbs, salt, and pepper in a bowl. Shape into small patties. Heat oil in a pan and cook patties until golden on both sides. Drain on paper towels. Serve warm.

Corn and Rice Skillet

This dish uses simple ingredients without waste. It feels filling and comforting. The flavors stay mild and familiar. It works well as a side or main. Cleanup stays easy.

Use 2 cups of cooked rice, 1 can of corn at 15 ounces drained, 1 tablespoon of oil, and half a teaspoon of salt. Add a pinch of pepper. Butter can be added if available. Dried herbs work well.

Heat oil in a pan and add rice, stirring gently. Add corn and seasoning. Cook until warmed through. Add butter if using and stir. Serve hot.

Pea and Pasta Bowl

Frozen or canned peas add color and texture. This meal feels light yet filling. It uses very few ingredients. The flavors stay simple and familiar. It works well for quick dinners.

For the ingredients, use 8 ounces of dried pasta, 1 cup of peas, 2 tablespoons of oil or butter, and half a teaspoon of salt. Add a quarter teaspoon of pepper. Grated cheese can be added if available. Reserve some pasta water.

Cook pasta in salted water and add peas during the last minute. Drain and save a quarter cup of cooking water. Return pasta and peas to the pot with oil and seasoning. Stir gently and add pasta water if needed. Serve warm.

This article originally appeared on Avocadu.