Here are some pantry-friendly meals recipes that you can make using common ingredients typically found in a pantry. These recipes are simple, yet delicious, and perfect for when you need to whip up a meal with what you already have at home.
Pantry Meals Recipes
From the refreshing Linguine With Tuna and Capers to the cozy Favorite Lentil Soup each recipe is designed to bring delight to your table with minimal effort. We've also included exciting flavors like Instant Pot Coconut Tandoori-inspired Chicken and hearty options like Yummy Salmon Burgers With Slaw. Whether you're craving something simple or a bit more adventurous, this list has it all. Enjoy making these wonderful meals that are sure to impress everyone!
Linguine With Tuna and Capers
Whip up a quick, savory meal with Linguine with Tuna and Capers, blending the punch of shallots and bright zing of capers. This dish elevates pantry staples—oil-packed tuna, pasta, and a splash of white wine—into an elegant yet easy dinner.
Ingredients
- 12 ounces uncooked linguine
- 2 (5-ounce) cans solid tuna packed in oil
- 6 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- ½ cup dry white wine
- ¾ teaspoon cracked black pepper
- ¼ cup drained capers
- ½ teaspoon kosher salt
- Chopped fresh flat-leaf parsley, for serving (optional)
The Ultimate Quesadilla
This dish starts with a warm, toasted flour tortilla filled with melt-in-your-mouth cheese. But the real fun begins when you add your favorite mix-ins - think mushrooms, olives, and tomatoes, without any need to cook them first. Whether it's a simple cheese or a kitchen-sink style quesadilla, it’s all about what you love.
Ingredients:
- Large flour tortillas
- Grated cheese such as mild or sharp cheddar, or Monterey Jack
- Olive oil or butter
Optional:
- Sliced mushrooms
- Green onions
- Black olives, sliced
- Fresh tomatoes, diced
- Chicken pieces
- Avocado
- Lettuce
- Apple cider vinegar
- Kosher salt
Yummy Salmon Burgers With Slaw
Crispy on the outside, flaky on the inside, these Yummy Salmon Burgers with Slaw are a hit! Easily made with pantry staples like canned salmon and breadcrumbs, they're packed with flavor thanks to fresh or freeze-dried dill and a squeeze of lemon. Pair them with a simple, tangy slaw for the ultimate combo.
Ingredients:
Salmon Burgers
- 12–14 ounces cooked salmon (canned is great! – see notes)
- 2 eggs
- ½ cup breadcrumbs
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ¼ cup chopped fresh herbs, like chives, parsley, or dill
- a squeeze of lemon juice
- olive oil for pan-frying
Cabbage Slaw
- 1 head green cabbage, finely shredded
- 1 cup plain Greek yogurt
- 2–3 tablespoons white distilled vinegar (more to taste)
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ cup chopped fresh herbs like chives, parsley, and dill
- a drizzle of olive oil
Instant Pot Coconut Tandoori-inspired Chicken
It’s a foolproof recipe that mixes the rich, warm spices of tandoori with creamy coconut milk. No need for a cutting board or measuring spoons - just mix and let the Instant Pot or slow cooker do the work. Perfect for tacos, wraps, or over rice, it's a versatile favorite that promises a burst of flavor with minimal effort.
Ingredients:
- 2 pounds boneless skinless chicken thighs
- 2 tablespoons honey
- 2 tablespoons garam masala
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon cumin
- 2 teaspoons salt
- 2 teaspoons turmeric
- ½ teaspoon ground ginger
- ½ teaspoon cayenne pepper
- 14-ounce can coconut milk
- 2 cups rice, uncooked
Favorite Lentil Soup
Everyone loves a warm bowl of Favorite Lentil Soup, a family-favorite that's simple to whip up in just one pot. Vegan-friendly, it brims with French green lentils, garden veggies, and a surprising pop of tang thanks to white balsamic vinegar. As it simmers, the flavors deepen, creating a cozy and delicious meal perfect with a slice of bread. Plus, it's even tastier the next day!
Ingredients:
- 1 ¼ cups French green lentils
- 12 oz crushed tomatoes — I like Pomi brand finely chopped tomatoes (1 ½ cups), see notes above
- 2 large onions, chopped (about a quart of diced onions)
- 2 cloves garlic, minced
- 1 bay leaf
- ½ cup white balsamic vinegar, see notes above
- ½ cup extra-virgin olive oil
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon fresh thyme leaves, chopped, or if you are feeling lazy, a few whole springs
- 3 carrots, peeled and diced (1 to 2 cups)
- 3 celery stalks, diced (1 to 2 cups)
- crushed red pepper flakes to taste
- freshly cracked black pepper to taste
The Simplest Puttanesca Sauce
A robust blend of pantry essentials like plump plum tomatoes, melt-in-your-mouth anchovies, and tangy capers. Chopped olives add a bite, all simmered to perfection for a sauce that's not just quick to prep, but rich in flavor.
Ingredients:
- ¼ to ½ cup extra virgin olive oil (I use ¼ cup now)
- 1 can (2 ounces) anchovy fillets, undrained
- 4 cloves garlic, crushed, see notes
- one 28-ounce can San Marzano plum tomatoes
- 1 jar (2.5 ounces) or ¼ cup capers, drained
- ½ cup black or kalamata olives, pitted and coarsely chopped
- freshly cracked black pepper to taste
- ½ pound pasta, such as campanelle, orecchiette or other, see notes
Black Bean Polenta Bowls
Topped with your choice of avocado or guacamole, crisp lettuce, and an array of taco-style fixings, this dish is a customizable crowd-pleaser that's both vegan and gluten-free, making dinnertime a delight for everyone at the table.
Ingredients:
FOR THE POLENTA:
- 1 ½ cups dry polenta (certified gluten-free, if needed)
- 3 cups vegetable broth or water
- ½ tsp. salt
- ¼ cup milk (I use unsweetened almond or cashew) or additional broth
- (Optional: 1-2 Tbsp. butter, vegan butter, or olive oil for richer polenta)
FOR THE BLACK BEANS:
- 2 (14oz) cans black beans
- ½ tsp. cumin
- ½ tsp. chili powder
- 1–2 Tbsp. minced cilantro
TO SERVE:
- 1–2 cups pico de gallo (store-bought or homemade)
- 2 avocados
- salt & pepper, to taste
- You favorite taco toppings – lettuce, olives, cilantro, cheese, etc.
Blender Pumpkin Oatmeal Pancakes
Whip up cozy Blender Pumpkin Oatmeal Pancakes, where pumpkin meets spice for a fluffy, feel-good breakfast with a simple toss of ingredients in the blender. Freeze some, and you've got a tasty morning gift ready whenever you are!
Ingredients
- 2 ½ cups old fashioned oats (I use certified gluten-free oats)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (I used unsweetened almond milk, but cashew milk, oat milk, and dairy milk work too!)
- ¾ cup pumpkin puree
- 2 eggs
- 3 tablespoon pure maple syrup
- 2 tablespoon butter, ghee, or coconut oil (can also sub dairy free butter)
- 2 teaspoon apple cider vinegar
- 1 ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Mediterranean Chickpea Salad
Whether served fresh or stored for later, it's a refreshing take on lunch that's as delicious as it is convenient. Mediterranean Chickpea Salad bursts with the sunny flavors of artichokes and sun-dried tomatoes, all neatly packed in mason jars for an easy, healthy lunch.
Ingredients
- 2 tablespoon olive oil
- ¼ cup lemon juice
- 2 cans chickpeas, drained and rinsed
- ¼ cup julienned sun-dried tomatoes, packed in oil and rinsed
- 1 small red onion, sliced
- ⅓ cup cherry tomatoes, sliced
- 1 can artichoke hearts, rinsed and chopped
- ⅓ cup parsley, finely chopped
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon pepper (optional)
Slow Cooker Peanut Stew
With the option to prep on the stove or in an Instant Pot, this recipe is versatile, delicious, and sure to become a favorite. It combines chickpeas, sweet potatoes, and peanut butter into a mouth-watering dish that's both gluten-free and vegan.
Ingredients:
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 2 small yellow onions, diced
- 2 medium-sized sweet potatoes, cubed
- 1 tablespoon curry powder
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 2 cups vegetable broth
- ⅓ cup peanut butter
- 1 (796mL) can crushed tomatoes
- 1 can chickpeas, drained and rinsed
- 1 red pepper, chopped
- 2 cups spinach, chopped
- ½ cup chopped cilantro (for garnish)
- ¼ cup chopped peanuts
- 3 cups cooked basmati rice (optional side)
