Smiling at a fridge full of fruit and veggies for snacks. Priceless! iclipart photo
By donR 3/31/15
Okay, every pantry will be different. And when I say pantry I’m talking about cupboards, refrigerator, freezer, back room, or any place where you store food. In parts one through four we have shared some ideas on stocking ingredients for healthy salads, soups, vegetables and sauces. Today, I will give you our final list of what we keep in our pantry for baking, desserts,and a few odds & ends. Of course yours will look different but here are 10 general guidelines for you to consider. Continue reading
This enchilada sauce recipe can be split with about 1 pint frozen for a later meal.
By donR 3/26/15
Stocking your pantry with healthy condiments, sauces, dressings and marinades is difficult if you buy them off the local grocer’s shelf. Processed flavorings, whether in packets, cans or bottles, are expensive and often packed with salt, hidden sweeteners and preservatives. But plain pasta, rice and white fish would certainly be boring with no flavorings.
NOT TO WORRY! We found a way for you to add quality, low-fat, natural flavorings to your cupboard and refrigerator in a budget-friendly way. Read about 17 flavorings you can use. Continue reading
Does your family meal plan include enough vegetables and fruit?
The USDA recommends that 50% of our dinner plate be filled with vegetables and fruit. But can you guess what percentage of the average grocery bill goes towards fruit and veggies? Americans spend only about 14% according to a Huffington Post Article. In this third part of the “Stocking Your Pantry” series, we’ll give you some ideas about what veggies to always have in your pantry (food storage areas). Continue reading
Egg drop soup is light, easy to prepare and nourishing.
Is Your Cupboard Filled with Cans of Soup? OK. Kids love chicken noodle, and alphabet soup. Canned soups are easy to store, require no refrigeration and are simple to prepare. However food that comes in a can tend to be more expensive, contain lots of salt, preservatives and hidden sugar. The nutritional value is questionable since we can’t tell if the food was canned at its peak ripeness. Read more as we share ways to make natural soup outside the can. Continue reading
This salmon & salad meal was prepared from ingredients we found in our pantry.
Putting together a well-stocked pantry may strain your budget at first but save you hundreds of dollars over time. In this five-part series we’ll explore ways to assemble a pantry that fits your cooking style, meal plans and budget. By having ingredients readily available you avoid a trip to the grocer, can change your meal plan, and be ready if company shows up. To get you started here are a few reasons for assembling a pantry and some ingredients you may want to keep on hand. Continue reading
This bean-spinach soup was created in a slow cooker using 4 simple ingredients.
What is slow cooking? To be clear, it is the same as braising; cooking over low temperature in a covered pot with a bit of liquid added to create a moist environment. Continue reading
Stone soup is made by throwing anything in the pot and letting it simmer to bring out spice and herb flavors.
When you plan or prepare meals we’ve always suggested that you look in your cupboards and use what you have on hand. It’s not a new idea but an important one if you’re trying to cook on a limited budget. Stone soup is put together by using whatever you have in your pantry. Here is a website which describes several meals you can make with whatever you have including stones. Continue reading
Salmon patties go well with Roasted carrots and Potatoes hidden in our pantry. Check yours and find some free meals hiding.
Old settlers used to say “Do you have gold in your pantry?” meaning “Anything to eat?” Food, water and shelter were big concerns as wagon trains moved across the Country, and at times fresh food was considered to be more valuable than a gold nugget.
Now, food is so abundant in America that 30-40% is wasted as evidenced by simply searching the web for “Food Waste In America.” Continue reading
Sauteed ingredients taken directly from your pantry make a quick meal. Brown rice, peppers, carrots, celery, mushrooms and free range chicken are healthy.
I finished revising the “Meal Planner” today and listed a few inexpensive items to keep in your cupboard or fridge. Then ten minutes ago Webmed posted an article listing 15 $2 items to always keep in your cupboard or fridge. Guess what! We both had many of the same items. What are they? Continue reading
This is an example of a $10 family meal. All the ingredients were sitting in our pantry just waiting to nourish our family.
We all know it is important to have a well-stocked pantry for emergencies. But more than that, it lays the foundation for assembling hundreds of different meals. It is important to take care in choosing the food in order to save space, money and the nutritional value of the food.
There are many things to consider so we’ll post our ideas in three segments, Here are some tips and tricks for you to think about. Continue reading