These recipes use ingredients you likely already have in your pantry. Not only are they hearty and healthy, they are accessible and versatile so you can add or substitute ingredients you have on hand.
Plus, many of these items are excellent choices for shelf-stable foods to donate to food banks during the holidays.
Easy Canned Bean Chili
- 2 cans (15 oz each) of beans (kidney, black, or pinto beans, drained and rinsed)
- 1 can (14.5 oz) of diced tomatoes
- 1 can (8 oz) of tomato sauce
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/2 pound ground beef or turkey (browned)
- Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro
Prep veggies: In a large pot over medium heat, add a splash of oil. Sauté onion, bell pepper, and garlic until softened, about 5 minutes.
Cook meat (if using): If adding meat, add it to the pot with the veggies and cook until browned.
Combine ingredients: Add beans, diced tomatoes, and tomato sauce to the pot. Stir in chili powder, cumin, salt, and pepper.
Simmer: Reduce heat to low and let the chili simmer, uncovered, for at least 20 minutes to blend flavors together. Stir occasionally. For a deeper flavor, let it simmer longer, adding a bit of water or broth if it gets too thick.
Serve chili hot with any of the optional toppings like shredded cheese, sour cream, or chopped green onions.
Easy Tuna Pasta Salad
- 1 can (12 oz) of tuna in water, drained and flaked
- 2 cups cooked pasta (such as fusilli, rotini, or macaroni)
- 1/2 cup diced celery
- 1/4 cup finely chopped red onion
- 1/4 cup sweet pickle relish or chopped pickles
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Optional: 1/2 cup frozen peas (thawed), chopped hard-boiled eggs, or chopped fresh herbs (like parsley or dill)
Cook pasta according to package instructions until al dente. Rinse under cold water and drain well.
In large mixing bowl, combine flaked tuna, cooked pasta, celery, red onion, and sweet pickle relish. If using, add peas or chopped eggs.
In small bowl, whisk together mayonnaise and lemon juice. Pour dressing over pasta mixture and toss to coat evenly. Season with salt and pepper to taste.
Refrigerate for at least 1 hour before serving to allow flavors to meld together. Garnish with fresh herbs if desired.
This recipe is versatile, so feel free to add other ingredients like bell peppers for crunch or swap the mayonnaise for Greek yogurt for a healthier version.
It’s a great make-ahead meal for gatherings or a quick weeknight dinner.
Peanut Butter Energy Balls
Not only tasty but also packed with nutrients that provide a sustained release of energy, making them perfect for mid-morning snacks or a post-workout treat.
- 1 cup old-fashioned oats
- 2/3 cup creamy peanut butter
- 1/2 cup ground flax seeds
- 1/2 cup semisweet chocolate chips (optional)
- 1/3 cup honey or maple syrup
- 1 teaspoon vanilla extract
- Optional add-ins: chia seeds, protein powder, dried fruit, coconut flakes, chocolate chips
- In a large bowl, mix the oats, peanut butter, flax seeds, chocolate chips (if using), honey, and vanilla extract. If you’re adding extras like chia seeds or dried fruit, mix them in now.
Let the mixture chill in the refrigerator for about 15-30 minutes. This makes it easier to handle and form into balls.
Once chilled, roll the mixture into balls about 1 inch in diameter. If the mixture is too sticky, you can wet your hands slightly to make rolling easier.
Place the balls on a baking sheet lined with parchment paper and refrigerate until firm, about 1 hour.
Keep the energy balls in an airtight container in the refrigerator. They should last for up to 1 week.
Rice and Vegetable Casserole
- Cooked rice (about 4 cups)
- Mixed vegetables (broccoli, carrots, peas) – can use fresh or frozen
- Cream of mushroom soup for a creamy base
- Parmesan cheese and breadcrumbs for a crispy topping
- Seasonings like garlic, onion, Italian herbs, and salt and pepper to enhance flavor
Preheat oven to 350°F.
Sauté onions and garlic in butter, then mix with the cooked rice, vegetables, and cream of mushroom soup. Add some milk to achieve a creamy consistency.
Transfer the mixture to a baking dish, sprinkle with Parmesan cheese and breadcrumbs.
Bake until the top is golden and the casserole is heated through, typically about 30-40 minutes.
This recipe is versatile, allowing for variations in vegetables and additional protein like chicken or beans if desired. For a healthier twist, you could substitute the cream of mushroom soup with a lighter cream sauce and use low-fat cheese.
Corn Bread
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 1/4 cup cooking oil
Preheat your oven to 425°F and grease a 9-inch baking dish.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, whisk together the milk, egg, and oil.
Mix the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the cornbread tender.
Pour the batter into the prepared baking dish and bake for about 20 minutes or until the top is golden and a toothpick inserted into the center comes out clean.