10 Simple Pantry Meals to Make When You Want to Spend Less in January

January is a great time to slow spending and make the most of what is already in your kitchen. Pantry meals help stretch grocery budgets by turning simple staples into filling, comforting dishes without extra trips to the store. Using ingredients like pasta, rice, beans, canned tomatoes, and potatoes makes it easier to clear out the pantry, freezer, and refrigerator. These meals are practical, satisfying, and ideal for anyone looking to cut costs after the holidays while still enjoying warm, homemade food.

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Pasta with Garlic and Olive Oil

January is an ideal time to save money and clear out pantry staples, and pasta with garlic and olive oil is a simple, flavorful meal that can be prepared with minimal ingredients. Begin by boiling 8 oz of pasta (spaghetti, penne, or any kind you have) in salted water until it’s al dente, usually around 8-10 minutes. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 4 cloves of minced garlic and sauté for about 2 minutes, until fragrant but not browned.

Once the pasta is cooked and drained, add it directly into the skillet with garlic and olive oil. Toss to coat, and sprinkle with ½ teaspoon of red pepper flakes (optional for a bit of spice). Season with salt and pepper to taste, and top with ¼ cup of grated Parmesan cheese or any cheese you have leftover. This dish uses simple pantry staples like pasta, garlic, and olive oil, and it can be easily customized by adding a handful of leftover vegetables, canned tomatoes, or olives for more flavor. It’s an affordable, quick meal that cleans out your pantry and refrigerator while providing comfort.

Rice and Beans

Rice and beans are a budget-friendly, high-protein meal that works perfectly in January, when the goal is to save money. Start by cooking 1 cup of rice (white, brown, or any variety you have) according to package instructions, which typically calls for 2 cups of water or broth. While the rice is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat. Add 1 chopped onion and sauté for about 5 minutes until softened. Add 2 cloves of minced garlic and cook for an additional minute until fragrant.

Next, stir in 1 can (15 oz) of drained beans (black beans, pinto beans, kidney beans, or whatever you have), 1 can (14.5 oz) of diced tomatoes (with or without seasoning), 1 teaspoon of ground cumin, ½ teaspoon of chili powder, and salt and pepper to taste. Allow the mixture to simmer for about 10-15 minutes until it’s heated through. Serve this over the cooked rice, and optionally, garnish with cilantro, hot sauce, or a squeeze of lime. This hearty meal uses pantry staples like rice, canned beans, and tomatoes, making it an economical, comforting, and nutrient-rich meal to help you save.

Potato Soup

Potatoes are inexpensive, filling, and perfect for creating a hearty soup, which is ideal for saving money in January. To make potato soup, begin by peeling and dicing 4 medium-sized potatoes. In a large pot, melt 2 tablespoons of butter over medium heat. Add 1 medium-sized onion (chopped) and sauté for about 4-5 minutes until softened. Then, add the diced potatoes and 3 cups of vegetable or chicken broth. Bring to a boil, reduce the heat to a simmer, and cook for 15-20 minutes, or until the potatoes are tender.

Once the potatoes are tender, use a potato masher or immersion blender to mash the potatoes, creating a creamy texture. For a richer soup, stir in ½ cup of milk or cream (if available), and season with 1 teaspoon of salt, ½ teaspoon of pepper, and a pinch of dried thyme. Garnish with chopped green onions or shredded cheese if you have them on hand. This soup is inexpensive, easy to make, and a perfect way to use up potatoes and pantry staples. It’s a comforting meal that’s both filling and cost-effective, especially during the colder months of January.

Chickpea Curry

Canned chickpeas are a great pantry staple to rely on when trying to save money in January. Start by heating 1 tablespoon of olive oil in a large pan over medium heat. Add 1 chopped onion and sauté for about 5 minutes until softened. Stir in 2 cloves of minced garlic, 1 tablespoon of grated ginger, and 1 tablespoon of curry powder. Cook for another minute to release the flavors of the spices. Then, add 2 cans (15 oz each) of drained chickpeas, 1 can (14.5 oz) of diced tomatoes, and 1 can (13.5 oz) of coconut milk.

Let the curry simmer for about 15-20 minutes, allowing the flavors to meld together. Season with salt and pepper to taste, and add a squeeze of lemon juice or a sprinkle of fresh cilantro, if you have it. This chickpea curry is a nutritious, comforting meal that uses pantry staples like canned chickpeas, tomatoes, and coconut milk. It’s budget-friendly, packed with flavor, and perfect for using up ingredients that are already in your kitchen.

Lentil Stew

Lentils are an excellent pantry item for creating filling meals that don’t break the bank. Begin by sautéing 1 chopped onion and 2 cloves of minced garlic in 1 tablespoon of olive oil in a large pot. Cook for about 5 minutes until softened, then add 1 cup of dried lentils, 1 can (14.5 oz) of diced tomatoes, 4 cups of vegetable or chicken broth, and 1 teaspoon of ground cumin. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, or until the lentils are tender.

Season the stew with salt, pepper, and additional spices such as turmeric or paprika for extra flavor. You can also stir in chopped carrots, celery, or spinach if you have them available. Lentils are an excellent source of protein and fiber, making this a hearty and nutritious meal that uses pantry staples. It’s a perfect way to clean out your pantry while staying full and satisfied during the colder January days.

Shakshuka

Shakshuka is a Middle Eastern dish made with eggs poached in a flavorful tomato sauce, and it’s a perfect meal for using up pantry items. In a large pan, heat 2 tablespoons of olive oil and sauté 1 chopped onion and 1 bell pepper (if available) for 5 minutes, until soft. Add 2 cloves of garlic, 1 can (14.5 oz) of diced tomatoes, 1 teaspoon of cumin, 1 teaspoon of paprika, and a pinch of chili flakes. Stir to combine and simmer for 10-15 minutes, or until the sauce has thickened.

Make 4 wells in the sauce and crack an egg into each well. Cover the pan and cook for 5-7 minutes until the egg whites are set, but the yolks are still runny. Garnish with fresh parsley or cilantro if available. This dish uses pantry staples like canned tomatoes, garlic, and eggs, making it both affordable and satisfying. It’s a comforting meal that requires minimal ingredients, yet is packed with flavor and warmth.

Tuna Casserole

Tuna casserole is a classic pantry meal, especially when you need a filling dish on a budget. Start by boiling 8 oz of egg noodles or any pasta you have on hand, and set aside. In a separate pot, melt 2 tablespoons of butter and sauté 1 small chopped onion until soft. Add 1 can (12 oz) of drained tuna, 1 can (10.5 oz) of cream of mushroom soup (or any soup you have), and 1 cup of milk. Stir until well combined, then add the cooked pasta to the mix.

Transfer everything into a baking dish and top with 1 cup of shredded cheese (optional) and breadcrumbs. Bake at 350°F for 20-25 minutes, until the top is golden and bubbly. This casserole is a great way to use up pantry staples like pasta, canned tuna, and soup, while offering a comforting, satisfying meal. It’s quick to make and can be adjusted based on what ingredients you have on hand.

Vegetable Stir-Fry with Rice

A vegetable stir-fry is a perfect meal for using up leftover vegetables and rice, making it budget-friendly and customizable. Begin by heating 2 tablespoons of vegetable oil in a large pan or wok. Add 1 chopped onion, 1 bell pepper, and any leftover veggies you have, such as carrots, broccoli, or zucchini. Stir-fry for 5-7 minutes until the vegetables are tender.

Add 3 cups of cooked rice and 2 tablespoons of soy sauce or any sauce you have on hand, such as teriyaki or hoisin. Stir everything together, and cook for an additional 3-4 minutes to allow the rice to absorb the flavors. This stir-fry is a great way to use up pantry staples like rice, soy sauce, and any leftover vegetables. It’s quick, flavorful, and an excellent way to save money while clearing out your fridge and pantry.

Cabbage Soup

Cabbage is inexpensive, nutritious, and perfect for making a large batch of soup. Start by heating 1 tablespoon of olive oil in a large pot. Add 1 chopped onion and 2 cloves of garlic, sautéing for about 5 minutes. Then, add 1 small head of cabbage, chopped into bite-sized pieces, and stir to combine.

Pour in 4 cups of vegetable or chicken broth and 1 can (14.5 oz) of diced tomatoes. Simmer for 30 minutes until the cabbage is tender. Season with salt, pepper, and any herbs you have, such as thyme or bay leaves. This soup is hearty, filling, and uses simple ingredients from your pantry and fridge, making it an excellent option for budget-friendly meals.

Chili with Beans

Chili is a great way to clean out your pantry while enjoying a hearty meal. Begin by sautéing 1 chopped onion and 2 cloves of garlic in 1 tablespoon of olive oil until softened. Add 1 can (15 oz) of kidney beans, 1 can (15 oz) of black beans, 1 can (14.5 oz) of diced tomatoes, and 1 can (6 oz) of tomato paste. Stir in 2 teaspoons of chili powder, 1 teaspoon of cumin, and salt and pepper to taste.

Let the chili simmer for 30 minutes, stirring occasionally. You can add any additional veggies you have, such as bell peppers or corn, to make the chili even more filling. Serve with a dollop of sour cream, shredded cheese, or crushed tortilla chips. This meal is easy to make, and it’s a great way to use up pantry ingredients while keeping your budget in check.

This article originally appeared on Avocadu.