15 Minute Dinners Using 15 Pantry Staples

 

Keep these 15 pantry staples on hand to make super quick, healthy 15 minute dinners. Here's what you should keep in your kitchen for easy weeknight meals!

What you will need

ground cumin – I love the brightness cumin adds to dishes like my Slow Cooker Moroccan Chicken Stew.

chili powder – The savory, warming flavor of chili powder makes for super fast chili like my Sweet Potato and Lentil Chili.

garlic powder – I use garlic powder to add garlicky flavor without having to peel and chop garlic – it’s great on my easy Garlic Herb Roasted Potatoes!

smoked paprika – The smoky sweetness of smoked paprika makes even vegetarian dishes taste meaty and rich, like in my Vegan & Gluten Free Shepherd’s Pie and Walnut & Mushroom Enchiladas.

curry powder  – Flavorful curries come together in no time with the addition of curry powder – it adds bold flavor to my Quick and Easy Coconut Curry for a meal that’s ready in just a few minutes.

Black Bean Chili: Heat drained black beans, canned diced tomatoes, salsa, frozen corn, chili powder, cumin, and smoked paprika in a pot and simmer for 5-10 minutes. Serve over instant brown rice.

Quick Fried Rice: Saute frozen shelled edamame, brown rice, and mixed veggies in olive oil with a splash of soy sauce. Stir in beaten eggs; cook until the egg is scrambled and cooked through.

Curried Chickpeas and Spinach: Heat drained chickpeas, coconut milk, diced tomatoes, frozen chopped spinach, curry powder, and garlic powder in a pot and simmer for 5-10 minutes. Serve over instant brown rice.

Mediterranean Tuna, White Bean and Spinach Pasta: Cook pasta according to package. Drain, then add the pasta back into the hot pan with frozen chopped spinach, drained white beans, canned tuna, olive oil, and balsamic vinegar.

Loaded “Baked” Sweet Potatoes: Poke holes in whole sweet potatoes with a fork, then microwave for 6 minutes or so, until tender. Split them open and fill with drained black beans, salsa, and thawed frozen veggies.

Quick Minestrone Soup: Cook pasta in a large pot of chicken or veggie stock. When there’s just a few minutes left in the cook time, add in kidney beans, frozen mixed veggies, garlic powder, and a splash of balsamic vinegar. Keep cooking until the pasta is done and everything is heated through.

Curried Sweet Potato Soup: Poke holes in whole sweet potatoes with a fork, then microwave for 6 minutes or so, until tender. Scoop out the flesh and add it to a blender with coconut milk, chicken or veggie broth, curry powder, garlic powder, cumin, and a splash of soy sauce. Blend until smooth, then heat in a pan until heated through.

Mexican Baked Eggs: Stir together drained black beans, salsa, and frozen mixed veggies in a baking dish. Make wells in the mixture and crack eggs into the wells. Bake at 375 until everything is heated and the egg whites are cooked through (I like this with a runny yolk, but you can totally bake it until the egg yolks are cooked through, too!)

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