3 Pantry Staples, 8 Easy and Delicious Recipes

Thanks to Cans Get You Cooking for sponsoring this post. Click here to see more of the discussion.

At the end of a busy day, parents are often left wondering how they’ll ever get dinner on the table fast enough to feed hungry bellies. Relax! When it comes to preparing delicious family meals in a snap, cans have got you covered!

Stocked appropriately, your pantry contains a meal goldmine just waiting to satisfy your hungry brood. From main dishes to desserts and sides, with the right “cantry” (can + pantry) staples, a mouthwatering meal is as close as that!

Thank goodness, because I am so not a meal planner. You know how it goes – busy after-school activities, errands, and commutes make meals difficult to plan ahead. And I’ll be really honest with you, I don’t know what my family is going to eat for dinner this week, let alone tonight, but with a well-stocked pantry of cantry staples, I don’t have to. What I do know is that my family will be served a delicious homecooked meal prepared in minutes.

So stop worrying about forgetting to defrost the chicken and don’t even think about sacrificing your family’s health for fast food when convenient and nutritious meal choices are waiting in your pantry!


  • Yes, you "can"! 1 of 12

    Let's take a look at three cantry staples you'll want to stock up on every variety to help you whip up delectable family dishes in no time.


    Image credit: Shutterstock

  • Canned fruit 2 of 12

    Ripe, delicious fruits are canned at the height of freshness to bring the convenience of seasonal flavors to our table any time of year. Canned fruits can be used in everything from delicious dinners (yes, dinners!) to tasty sides and desserts. Take a look at two ways we use canned fruits regularly:


    Image credit: Shutterstock

  • Pineapple chicken stir-fry 3 of 12


    1 can (15.25 oz.) Del Monte pineapple chunks

    1 tablespoon vegetable oil

    1 lb. boneless, skinless chicken breasts, cut into strips

    ½ red pepper, thinly sliced

    ¼ cup teriyaki sauce

    2 teaspoons cornstarch

    cooked rice



    Heat oil in a large skillet over medium-high heat. Add chicken and red pepper; cook and stir 5 to 6 minutes or until done. Drain pineapple reserving ½ cup juice. Combine reserved pineapple juice, teriyaki sauce and cornstarch.
    Add pineapple and sauce mixture to skillet. Cover and cook 2 minutes or until sauce is thickened, stirring occasionally. Serve over rice. I slightly modified the recipe by including ½ cup broccoli. Canned baby corn, shredded carrots and sesame seeds would also be a nice addition.


    [Recipe credit]

  • Can-can smoothie 4 of 12


    1 can (30 oz.) Del Monte fruit cocktail, drained

    1 can (15.25 oz.) Del Monte pear chunks, drained

    1 cup fresh spinach

    ½ cup plain yogurt

    2 cups ice




    In a blender, combine ingredients and blend until smooth. Pour into a glass and serve!

  • Canned meats 5 of 12

    Canned meats are a convenient staple you'll want to have on hand to prepare savory, home-cooked meals for your family quickly and easily. Take a look at two delicious recipes that my family loves:


    Image credit: Shutterstock

  • Cantry Beef Pot Pie 6 of 12
    photo (168)-1


    1 can (28 oz.) beef

    2 tablespoons butter

    3 tablespoons flour

    7 oz. frozen pearl onions

    7 oz. fresh mushrooms, sliced

    1 can (14.5 oz.) S&W sliced carrots

    3 large garlic cloves, minced

    2 tablespoons Dijon mustard

    2 tablespoons chopped fresh rosemary, divided

    1 cup dry red wine

    1 ¼ cup of canned beef broth

    1 sheet frozen puff pastry, thawed

    1 egg, beaten



    Heat oven to 400º F. Melt butter in large skillet over medium heat and add onions, mushrooms and garlic; cook until tender for approximately 5 minutes stirring frequently. Add flour and stir until combined. Stir in Dijon mustard and 1 ½ tablespoons rosemary. Slowly add red wine and beef broth; stir until blended. Simmer, stirring occasionally until thickened; 2 -3 minutes. Add beef to skillet; breaking up any large chunks. Spoon mixture into 2-quart baking dish. On a floured surface, roll out puff pastry large enough to cover baking dish. Sprinkle pastry with remaining rosemary and a light dash of salt and pepper; press ingredients into pastry with a rolling pin. Lay pastry over baking dish; crimping edges inside baking pan. Cut steam slots into pastry and brush with egg. Bake for 30 min or until pastry is golden brown. Remove from oven and let stand 10 minutes prior to serving.

  • Beef Enchilada Pasta Soup 7 of 12


    1 lb. (16 oz.) canned beef, shredded

    1 can (15.25 oz.) Green Giant whole kernel sweet corn

    1 can (28 oz.) enchilada sauce 

    1 carton (32 oz.) Progresso beef broth

    1 can (4.75 oz.) green chiles

    1 can (14.5 oz.) Red Gold petite diced tomatoes

    1 can (15.5 oz.) Allens black beans, rinsed and drained

    1 onion, chopped

    2 teaspoon ground cumin

    1 teaspoon salt

    1 teaspoon pepper

    4 tablespoon beef soup base

    1 tablespoon butter

    1 tablespoon vegetable oil

    ½ lb. macaroni, prepared according to package instructions

    ¼ cup shredded Mexican cheese blend



    Combine butter and oil in a large soup pot. Add onion, garlic and cumin and cook on medium until tender about 4 minutes. Add canned beef, corn, chiles, tomatoes, black beans; heat through. Add prepared macaroni, enchilada sauce, beef broth, beef base, salt and pepper. Heat through; serve garnished with shredded Mexican cheese (optional).

  • Canned vegetables and legumes 8 of 12

    Vegetables are an important part of a balanced diet. Good thing they're so easy to integrate into your main and side dishes when you stock your pantry full! Check out these four tasty recipes your family is sure to enjoy:


    Image credit: Shutterstock

  • Mexican Mac and Cheese 9 of 12


    ½ lb. macaroni, prepared according to package instructions

    1 can (18 oz.) Progresso Creamy Three Cheese Recipe Starter

    1 can (4 oz.) chopped green chiles

    1 can (14 oz.) Sun-Brite diced tomatoes, drained

    1 cup shredded Mexican cheese blend

    Salt and pepper to taste




    Over medium-high heat, combine prepared macaroni and Progresso recipe starter; stir well. Add cheese, chiles and tomatoes; heat through. Add salt and pepper to taste.

  • Best-ever BBQ Baked Beans 10 of 12


    1 can (28oz.) Bush's Best Original baked beans

    1 can (28oz.) Bush's Best Country Style baked beans

    1 can (28oz.) Bush's Best Onion baked beans

    1 can (28oz.) Bush's Best Bold & Spicy baked beans

    1 large onion, chopped

    ¼ cup brown sugar

    1 cup mesquite or hickory BBQ sauce



    Drain beans, reserving liquid for later. In a slow cooker, combine beans, onion, brown sugar, and BBQ sauce and cook on high for 40 minutes, stirring occasionally. Turn lid to release steam, reduce heat to low and cook with an offset lid for another hour. Add bean liquid reserves to reach desired consistency.

  • Sausage and Chicken stew 11 of 12


    1 whole chicken, skin & bones removed

    1 lb. sausage

    1 medium onion, chopped

    1 can (15 oz.) black lentils, drained and rinsed

    1 can (15 oz.) Allen's chickpeas, drained

    1 can (13.5 oz.) S&W leaf spinach, drained

    1 cup (8 oz.) Goya salsa

    3 cloves garlic, minced

    1 tablespoon chicken soup base 

    1 packet Goya Sazon



    In a large saucepan, brown sausage. Remove from pan into a bowl. Using the same saucepan, soften onion and garlic over medium heat. Return sausage to the saucepan, add lentils, chickpeas, spinach, salsa, reserved broth, soup base and Sazon Goya. Stir to combine; simmer 15 minutes.

  • Pumpkin pudding 12 of 12


    1 pkg. (5 1/10 oz.) vanilla instant pudding and pie filling mix

    1 can (12 oz.) Evaporated Low-fat 2% Milk

    1 can (15 oz.) Libby's 100% Pure Pumpkin

    1 teaspoon pumpkin pie spice

    Fat free whipped topping (optional)



    In a large bowl, beat pudding mix and evaporated milk according to package directions; refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice; mix well. Spoon into dessert dishes and refrigerate for 10 minutes or until ready to serve. Top with whipped topping, if desired.


    [Recipe credit]


Get your daily dose of Mommyfriend here where nothing is sacred. Follow Mommyfriend on the Facebook and the Twitter too!

More Mommyfriend on Babble:

25 Best Educational Boards on Pinterest

 25 Charming DIY Fall Wreaths

How to Draw 25 Awesome Cartoons With Your Kids

Article Posted 3 years Ago

Videos You May Like