I remember my mother telling me I should always have "staples" in the cupboard and freezer. Her staples were flour, sugar, crisco, canned tomatoes, canned peaches (both home canned, along with her wonderful garlic dill pickles!), frozen corn (local grown, which she cut off the cob and froze) and frozen hamburger.
I have staples too, but I'm never sure if I have flour or sugar in the cabinet. I am lost if my pantry does not have whole grain pasta in interesting shapes, olive oil, red wine vinegar, various oriental sauces, canned tomatoes, black and white beans, onions, garlic, and tuna. My refrigerator always has a lemon or two. At least two boneless skinless chicken breasts are in the freezer or I run to the store.
I know I can always whip up a meal with what I have in the pantry. Pasta with olive oil and fresh chopped basil from the back yard is an instant meal. If I have a few roma tomatoes to chop then I add them as well. If I have a few strips of bacon (I always cook the whole package and freeze it in packets of 3-4 pieces) or ham or sausage, I can quickly make a carbonara. If I have a red sauce or tomatoes, I can dice a chicken breast and simmer it with garlic and herbs for a quick red sauce for pasta.
Two cans of tuna offer many ideas beyond the "normal" tuna salad sandwich with chopped onions and celery. Mix the tuna salad, add curry powder, chopped apples and halfed grapes to serve in whole wheat pitas. Make an Italian tuna/bean salad in minutes. Pile mixed salad greens on a plate. Top with flaked tuna (drained and well-rinsed), add canneli (white kidney) beans (drained and well rinsed). Add diced red onion and fresh chopped basil. Drizzle with whisked olive oil and lemon juice (2 TB each).
What do you always have on hand? What are your quick meals to whip up?
This week's menu should look like this:
Saturday - White chicken chili. Since today was a cold and rainy day, I grabbed a couple of those boneless, skinless chicken breasts. I simmered the chicken, several cloves of garlic and a chopped onion in chicken broth and a beer. When it was cooked and tender, I shredded the chicken, added canneli beans, salsa (I had no diced green chiles for some reason), roasted corn and a little sour cream. Done!
Sunday - The kids will be gone so Russ and I will eat left overs or sandwiches.
Monday - Crock pot curried chicken in coconut milk that I didn't make last week. I'll serve it with steamed brown rice. I'll make extra to use in fried rice tomorrow.
Tuesday - Sweet and Sour pork - quick and easy to make with green bell peppers, pineapple and red onion. Fried rice with egg, peas, carrots, and onions.
Wednesday - Grilled burgers topped with basil and served on crispy hoagie rolls.
Thursday - Hot crispy chicken salad (greens, crispy chicken strips, corn, black olives, celery, tomatoes topped with ranch mixed with Frank's hot sauce.)
Friday - Fish tacos that I didn't get made last week either!
Enjoy your week - for those of you who are educators or have students in AZ -- have a great week of AIMS testing!
These are great ideas, Maggie! A can of beans and a couple of chicken breasts are probably my most used staples. I usually saute up a quick piece of salmon, instead of the tuna to use on a salad. I buy uncooked tortillas,or tostada shells, and those come in handy a couple of times a week, to top with just about anything. Another "staple" are the yummy turkey meatballs from costco. Theyre great to throw in a bun, or on pasta, or in a casserole of some sort. I love your blog, Maggie, and the "quick tips" here are the best yet! Thanks!
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