13 Pantry Dinners You Can Make Without a Grocery Run

When you do not feel like running to the store, pantry dinners can still save the night. These ideas use shelf stable staples, a few freezer basics, and whatever fresh items you already have on hand. Pick one, keep it simple, and get dinner on the table fast.

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Tuna Lemon Pepper Pasta

This pasta tastes bright and cozy at the same time, and it comes together while the water boils. Tuna turns the sauce into something filling without extra steps. Lemon and black pepper keep it lively even when the fridge is nearly empty.

You will need 8 ounces pasta, 1 can tuna drained about 5 ounces, 2 tablespoons olive oil or butter, 2 tablespoons lemon juice or 1 tablespoon vinegar, 1 teaspoon lemon zest if you have it, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 cup grated Parmesan optional.

Prep time is 5 minutes and cook time is 12 minutes. Boil the pasta in salted water, reserve 1/2 cup pasta water, then drain. Stir tuna, oil, lemon juice, garlic powder, salt, and pepper into the warm pot, toss in the pasta, and loosen with a splash of pasta water until glossy. Taste and add more pepper, then serve with Parmesan if you have it.

Black Bean Quesadillas

These quesadillas are crisp on the outside and creamy in the middle, with a filling that takes two minutes to mash. They work as a quick dinner and also as a sturdy lunch the next day. Salsa or hot sauce makes them feel fresh, but they still hold up without it.

You will need 4 flour tortillas, 1 can black beans drained and rinsed about 15 ounces, 1 cup shredded cheese, 1 tablespoon oil, 1/2 teaspoon salt, 1 teaspoon chili powder, 1/2 teaspoon cumin optional, and 2 tablespoons salsa or hot sauce optional.

Prep time is 8 minutes and cook time is 10 minutes. Mash beans with oil, salt, and spices, then spread on two tortillas and sprinkle on cheese. Top with the remaining tortillas and cook in a skillet over medium heat for 2 to 3 minutes per side until golden and melty, pressing gently with a spatula. Rest 1 minute, slice into wedges, and serve with salsa, yogurt, or any dip you already have.

Chickpea Curry Over Rice

This is a warm, saucy dinner that feels satisfying with pantry basics. Chickpeas hold their shape and soak up the spices as the sauce simmers. Rice makes it a full plate, and leftovers reheat well.

You will need 1 cup uncooked rice, 1 tablespoon oil, 1 tablespoon curry powder, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1 can chickpeas drained and rinsed about 15 ounces, 1 can diced tomatoes about 14 to 15 ounces or 1 1/2 cups tomato sauce, 1/2 cup water, and 1/2 cup coconut milk optional.

Prep time is 5 minutes and cook time is 25 minutes. Cook rice according to the package while you start the curry. Warm oil in a skillet, stir in curry powder, garlic powder, and salt for 30 seconds, then add tomatoes, chickpeas, and water and simmer 12 to 15 minutes until thick. Spoon over rice and stir in coconut milk at the end if you want it creamy.

Tomato Soup With Grilled Cheese Croutons

This feels like comfort food even when the pantry is doing all the work. The grilled cheese cubes soak up just enough soup while staying a little toasty on top. It is simple, kid friendly, and fast.

You will need 2 cans tomato soup about 10 to 11 ounces each, 2 cups water or broth, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 4 slices bread, 2 tablespoons butter, and 4 slices cheese.

Prep time is 5 minutes and cook time is 15 minutes. Heat soup with water, garlic powder, and pepper until steaming, then keep it on low. Butter the bread, add cheese, and cook sandwiches in a skillet over medium heat for 3 to 4 minutes per side until crisp. Cut into bite size pieces and float the croutons on top of each bowl right before serving.

Peanut Butter Soy Noodles

These noodles turn creamy and glossy with a sauce you whisk in one bowl. Peanut butter makes it filling, and soy sauce gives it that salty bite people crave. It works hot or cold, so leftovers are easy.

You will need 8 ounces noodles or spaghetti, 1/3 cup peanut butter, 3 tablespoons soy sauce, 1 tablespoon sugar or honey, 2 tablespoons vinegar or lemon juice, 1/3 cup warm water, 1/2 teaspoon garlic powder, and red pepper flakes optional.

Prep time is 8 minutes and cook time is 10 minutes. Boil noodles, then drain. Whisk peanut butter, soy sauce, sugar, vinegar, garlic powder, and warm water until smooth, then toss with the noodles until coated. Add a little more water if it looks thick, and finish with red pepper flakes if you want heat.

Sheet Pan Sausage and Frozen Veggies

This dinner is mostly hands off, which is exactly what a pantry night needs. Frozen vegetables roast up sweet at the edges, and sausage adds flavor fast. It is also easy to scale up for hungry teens.

You will need 12 to 14 ounces smoked sausage sliced, 1 pound frozen mixed vegetables, 2 tablespoons oil, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.

Prep time is 5 minutes and cook time is 25 minutes. Heat the oven to 425°F and line a sheet pan. Toss sausage and frozen vegetables with oil, garlic powder, salt, and pepper, then spread in one layer. Roast 20 to 25 minutes, stirring once halfway, until browned in spots and sizzling.

Pantry Chili With Canned Beans

This chili is thick, cozy, and flexible, which makes it perfect for a no run dinner. A mix of beans gives it good texture without any chopping. Toppings make it fun for kids who like to build their own bowls.

You will need 1 tablespoon oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 2 cans beans drained about 15 ounces each, 1 can diced tomatoes about 14 to 15 ounces, 1 cup water or broth, and 1 cup canned corn optional.

Prep time is 5 minutes and cook time is 20 minutes. Warm oil in a pot, stir in spices for 30 seconds, then add beans, tomatoes, and water. Simmer 15 to 20 minutes until thick, stirring occasionally, then add corn for the last 5 minutes if using. Taste and adjust salt, then serve with cheese, crushed chips, or sour cream if you have them.

Fried Rice With Whatever You Have

Fried rice is a reliable way to turn leftovers into a real dinner. Cold rice fries better, but warm rice still works with a little extra time in the pan. Soy sauce and egg do most of the heavy lifting here.

You will need 3 cups cooked rice, 2 tablespoons oil, 2 eggs, 1 cup frozen peas and carrots or any frozen vegetables, 2 to 3 tablespoons soy sauce, 1/2 teaspoon garlic powder, and black pepper to taste.

Prep time is 8 minutes and cook time is 10 minutes. Heat 1 tablespoon oil in a large skillet, scramble eggs, then slide them to a plate. Add the remaining oil, cook frozen vegetables for 2 to 3 minutes, then add rice and press it into the pan so it browns in spots. Stir in soy sauce, garlic powder, pepper, and the egg, then cook 1 to 2 minutes more until hot.

Pesto Pasta With Canned Veggies

This pasta tastes herby and bright even when the ingredients are mostly shelf stable. Jarred pesto does the flavor work, and canned vegetables add color fast. It feels light but still filling.

You will need 8 ounces pasta, 1/3 cup jarred pesto, 1 can peas or green beans drained about 15 ounces, 2 tablespoons olive oil optional, 1/4 cup grated Parmesan optional, and black pepper to taste.

Prep time is 5 minutes and cook time is 12 minutes. Boil pasta, reserve 1/2 cup pasta water, then drain. Toss pasta with pesto, canned vegetables, and a splash of pasta water until saucy, adding olive oil if you want it smoother. Finish with pepper and Parmesan if you have it.

Shakshuka With Canned Tomatoes

This skillet dinner feels special, but it uses ingredients many people already have. Eggs cook gently in a spiced tomato sauce, and everyone can scoop their own bowl. Toast or tortillas make it easy to serve.

You will need 1 tablespoon oil, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon red pepper flakes optional, 1 can crushed or diced tomatoes about 28 ounces or two 14 ounce cans, 1/2 teaspoon salt, and 4 to 6 eggs.

Prep time is 5 minutes and cook time is 15 minutes. Warm oil in a skillet, stir in spices for 30 seconds, then add tomatoes and salt and simmer 8 to 10 minutes until thick. Make small wells and crack in eggs, cover, and cook 5 to 7 minutes until whites set and yolks look how you like. Serve with toast, tortillas, or crackers for dipping.

Lentil Soup With Garlic Toast

Lentils turn into a hearty soup with almost no extra ingredients. The broth gets thicker as it cooks, so it feels filling without cream. Garlic toast makes it feel like a full dinner.

You will need 1 cup dried lentils rinsed, 6 cups water or broth, 1 teaspoon salt, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 can diced tomatoes optional about 14 to 15 ounces, 4 slices bread, and 2 tablespoons butter or oil.

Prep time is 5 minutes and cook time is 30 minutes. Simmer lentils with water, salt, garlic powder, onion powder, and tomatoes if using for 25 to 30 minutes until tender, stirring occasionally. Toast bread and spread with butter or oil, then sprinkle with a little garlic powder. Serve soup hot with the toast on the side for dipping.

Ramen Upgrade With Egg and Greens

Instant ramen turns into a more filling bowl when you add an egg and something green. The broth feels richer, and the noodles still cook fast. It is a good option for late nights or busy sports schedules.

You will need 2 packs ramen, 4 cups water, 2 eggs, 1 cup frozen spinach or frozen peas, 1 to 2 teaspoons soy sauce optional, and chili sauce optional.

Prep time is 3 minutes and cook time is 7 minutes. Bring water to a simmer, add noodles, and cook for 2 minutes, then stir in frozen greens. Crack in eggs and either stir for egg ribbons or leave them whole and cover for 2 to 3 minutes until set. Use part of the seasoning packet, then adjust with soy sauce or chili sauce to taste.

Baked Potato Bar With Pantry Toppings

Potatoes make dinner feel easy because they can carry almost any topping. Kids like choosing their own add ons, and it helps picky eaters stay calm at the table. It is also a smart way to use small leftovers.

You will need 4 medium russet potatoes, 2 tablespoons butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and topping ideas such as 1 can chili, 1 can beans, 1 cup shredded cheese, salsa, or canned corn.

Prep time is 5 minutes and cook time is 10 minutes in the microwave or 50 minutes in the oven. Pierce potatoes and microwave 5 to 7 minutes per side until soft, or bake at 425°F for about 50 minutes until tender. Split, fluff with butter, salt, and pepper, then pile on whatever toppings you already have. Serve right away so the potato stays hot and steamy.

This article originally appeared on Avocadu.