Recipes » 30 Best Pantry Recipes To Make Today. No Shopping Needed.

30 Best Pantry Recipes To Make Today. No Shopping Needed.

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Since we’re all staying at home much more than usual these days, and because we’re probably cooking much more than usual, I thought I’d put together some thoughts on how to cook from your pantry. These are my 30 best pantry recipes. You can make each one of them today and no shopping is needed.

I know it can be daunting to think about making three meals a day, every day, for the foreseeable future. I know some people just don’t enjoy cooking. Maybe cooking just isn’t a skill you’ve developed. There have been other priorities, right?

My 30 best pantry recipes. You can make each one of them today and no shopping is needed. https://www.lanascooking.com/30-best-pantry-recipes/

But maybe we take this opportunity to slow down and learn some new skills. Spend time with our families. Read a book. Play a game. Clean out that guest room closet you’ve been putting off for the last six years (oh wait, that’s just me). 

Maybe you’ll start enjoying cooking a little more. Who knows, you might learn to like it. Just a little bit.

SO WHAT DOES COOKING FROM YOUR PANTRY MEAN?

Well, I think it means simply using what you have on hand. For instance, I always, always, always have canned tomatoes in my pantry. And pasta, and onions, and garlic. And beans. Usually, there’s some tuna in there, too, along with flours and cornmeal, vinegar, oils, sugar, spices, and herbs. 

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Maybe your pantry looks different from mine and you don’t keep a lot of stuff on hand all the time. That’s okay (we don’t really need to clean out all the grocery store shelves, do we?).

Pantry items, in my opinion, also include stored frozen items and fresh things that I buy regularly. In other words, the basics of cooking.

HOW TO STOCK YOUR PANTRY

If you’re trying to get your pantry up to speed, you’ll need to focus on just four main categories: proteins, carbs, veggies, and fats.

Pantry proteins as things like eggs, canned fish, beans, sausage, meat, and fish. The carbs category includes gains, pasta, oats, and longer lasting fruits like apples. As far as veggies go, you’ll want fresh things that last a while like onions and carrots plus very long storage items that are canned and frozen. And the fats are, of course, oils, nuts, and seeds. 

ABOUT THE RECIPES

I’ve put together a list of 30 recipes from my blog that each use primarily pantry staples. Many of the ingredients you probably already have on hand and where anything out of the ordinary is called for, I’ve suggested ways you can substitute something else. 

The majority of the recipes are pretty simple and require basic kitchen skills. In other words, I’m not trying to teach you how to catch your own wild yeast and make sourdough bread here. And the list gives you enough variety to keep you interested. I think. There’s even a sweet treat or two at the end.

THANKS TO THE HEROES

While the majority of us are at home right now with families close, there are millions of folks out there making sure that we can get the food we need. They’re the farmers, laborers, packagers, processors, warehouse workers, truck drivers, clerks, cashiers, and so many more that are working daily to make sure we all eat. Please take a minute to thank them for what they’re doing. 

Also, a huge debt of gratitude goes to Every. Single. Person working in the healthcare field. Without them, well, we’d all be lost. 

And last, but by no means least, kudos to all you sanitation workers. Oh my gosh, what unsung heroes you all are.

My 30 best pantry recipes. You can make each one of them today and no shopping is needed.  https://www.lanascooking.com/30-best-pantry-recipes/

Below each recipe, I’ve included notes about what ingredients, if any, you can substitute in case you don’t have access to all the ingredients called for. 

Snacks and Side Dishes

Deviled Eggs
Deviled eggs with a touch of mustard and sweet pickle relish.
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A classic Deviled Eggs recipe with a touch of mustard and sweet pickle relish. A must have for your Easter dinner. https://www.lanascooking.com/deviled-eggs/

Change up the sweet pickle relish for whatever pickle you may have on hand. Got some hot dog relish? That’ll work. And that jar of fancy French mustard that’s been in the back of your fridge for six months. Yeah, that one. Mix a little of that in as well. Delicious and comforting.

Old Fashioned Copper Pennies
This delicious vintage recipe for Old Fashioned Copper Pennies is a sweet-sour combination of carrots, onions, and peppers that will keep your guests coming back for more!
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Copper pennies salad in a serving bowl.

Wow, this is a really, really old recipe. It was one of my grandmother’s favorites. And it’s just as good today as it was years and years ago. It gives a fresh, bright note as a side dish with roasted meats and can stand on its own as a salad. And who doesn’t have a can of tomato soup on hand most of the time? Try drained, canned carrots in place of fresh if you don’t have them.

Cinnamon Raisin Biscuits
Start your morning off right with these beautifully spiced Cinnamon Raisin Biscuits
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Biscuits are always delicious with breakfast. Cinnamon raisin spiced ones even more so! Try these in the morning or for an afternoon snack. No raisins? Sub in dried cranberries or chopped dates. Even dried cherries. And if you don’t want corn syrup in your glaze, just leave it out.

Old Fashioned Cornbread
Old Fashioned Cornbread, made with finely ground white cornmeal and buttermilk, is the perfect accompaniment for everything from fried chicken to chili.
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A slice of cornbread on top of a skillet.

This is the best cornbread. Honestly. I make it often and we never get tired of it. However, you might not have the finely ground white cornmeal that I like to use, so just go ahead and substitute any cornmeal you happen to have. Also, if there’s no buttermilk on hand you can make your own by adding 1 tablespoon of lemon juice per cup of whole milk and let it stand for 5 minutes. You could even substitute plain yogurt in a pinch.

Cornmeal Scallion Fritters
Crunchy cornmeal fritters with scallion in the batter. Great accompaniment with soups and stews.
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These crispy Cornmeal Scallion Fritters are the perfect accompaniment to soups and stews and are a great side with fresh summer vegetables. https://www.lanascooking.com/cornmeal-scallion-fritters/

We’re all cooking a lot of soups these days and you always need something to dunk into them. Am I right? If you have some cornmeal on hand and a few scallions, you have just about everything you need to make these deliciously different fritters. Any type of cornmeal will work and you can always substitute plain old onions for the scallions.

Pimiento Cheese
Classic Homemade Southern Pimiento Cheese with simple ingredients of cheddar cheese, pimientos, and mayonnaise can be whipped up in just minutes!
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Pimiento Cheese sandwich on a white serving plate.

You knew I had to include it somewhere in this list. That staple of every southern kitchen. This is my really basic, really authentic recipe for Pimiento Cheese. Three ingredients. Five minutes. Done.

If you want to try making your own homemade mayo while you’re at it, here’s the recipe: Homemade Mayonnaise

Soups and Salads

Black Bean and Ham Soup
A hearty soup packed full of fiber from black beans and brown rice and flavored with delicious cubes of tender ham.
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Black Bean and Ham Soup is a hearty recipe packed full of fiber from black beans and brown rice and flavored with delicious cubes of tender ham. https://www.lanascooking.com/black-bean-and-ham-soup/

You can substitute any canned beans for the black beans. Pinto beans are really good. Also, if you plan a bit ahead, you can use dried beans instead of canned by soaking them overnight. Place the dried beans in a large bowl with enough water to cover by two inches. Cover the bowl and leave it in the fridge overnight. Drain and rinse the beans before adding them to the recipe.

Tomato Tarragon Soup
A wonderfully flavored tomato soup with a little French twist – tarragon!
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Tomato Tarragon Soup - a richly flavored tomato and tarragon soup with a sour cream garnish. Fantastic served with crusty French bread. https://www.lanascooking.com/tomato-tarragon-soup/

For this one, use all regular canned tomatoes in place of the San Marzano and dried tarragon instead of fresh. If you don’t have tarragon at all, use any other herb in its place. Basil and oregano work really well.

Black and White Bean Soup
A quick and easy black and white bean soup. Great for cold evenings.
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Black and White Bean Soup - Black and navy beans combined in a beefy, tomato broth for a substantial dinner soup. https://www.lanascooking.com/black-white-bean-soup

Talk about fast. Twenty minutes from the time you get out a pan, you’re sitting down to dinner. Or lunch. Canned beans and canned tomatoes are the basis of this delicious soup. The beef stock gives it a rich flavor but can be omitted to make this suitable for vegetarians. Use either dried or fresh basil depending on what you have available.

Slow Cooker Chicken Stew
A hearty, slow cooked chicken stew perfect for a Fall dinner. Best with a side of biscuits!
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A hearty, Slow Cooker Chicken Stew perfect for a fall dinner. https://www.lanascooking.com/slow-cooker-chicken-stew

Here’s an idea for a one-pot meal that you can throw together and leave to cook while you’re doing other things. Like overseeing kids doing online school work. Just chop up a few things, toss them in the slow cooker, et voila… dinner! Feel free to adapt the veggies to things your crew likes. I’ve made this with added green beans, butter beans, and even tossed in some spinach near the end for a nutrition boost. Serve with rolls or freshly baked bread. And plenty of butter. Always butter.

Black Eyed Pea Salad
Southern marinated Black Eyed Pea Salad is a versatile and effortless side dish for your next picnic or potluck dinner. 15 minutes to make!
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Black Eyed Pea Salad in a vintage serving bowl set on a kitchen towel.

All stuff straight out of the pantry, including the peas. No fresh parsley? Use dried or just forget it. I just remembered that I made this one time when my mother-in-law was at our house and she nearly ate the whole bowl. It’s a good one!

Tuna Salad
Tuna salad made with crispy, diced apple and sweet pickle relish.
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My slightly sweet, slightly savory version of Tuna Salad made with diced, crispy apple, and sweet pickle relish. Serve it with crackers on as a sandwich. https://www.lanascooking.com/tuna-salad/

This is my favorite tuna salad recipe. It has a slightly sweet bent due to the apple and sweet pickles I mix in. However, if you prefer a more savory tuna salad (which would probably be even easier based on the contents of most pantries), make yours with finely chopped dill pickles, finely chopped green onion, a tiny touch of mustard, and a bit of mayo to bind it all together.

Herbed Egg Salad
This herbed egg salad is full of flavor with the bright and bold fresh herbs, capers, red onion, and celery. No bland eggs here!
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Egg salad sandwich on a white plate.

You might wonder why I’ve included egg salad in this list. Well, simply because it’s one of my comfort foods. Not all egg salads, but this one specifically. Now I know fresh herbs might not be in your fridge right now, but maybe you have a bit of parsley? Any combination of fresh herbs would be great, or you can always substitute dried ones. You’re just looking to brighten up the flavors. And, of course, you don’t have any capers, do you? If not, use some finely chopped kosher dill pickle in your mixture. Serve it on any kind of bread that takes your fancy.

Lime Congealed Salad
An old fashioned southern favorite, Lime Congealed Salad stands in as a fantastic salad, side dish, or dessert.
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A serving of Lime Congealed Salad on a red lettuce leaf.

Sometimes you just want something that reminds you of your mama. Especially if you’re isolated in your house and she’s in hers. And it’s a four-hour drive away. That’s why I included this recipe. I don’t think we’ve ever had a family dinner where we didn’t have a congealed salad of some kind. And this is one of the best. If you don’t have cream cheese but if there’s cottage cheese, mascarpone, or ricotta available, use that instead.

Buttermilk Ranch Dressing
Herby, tangy lowfat Buttermilk Ranch Dressing from scratch.
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Since you’re already cooking from scratch, why not make your own salad dressing? They’re cheaper than bottled, fresher, and you know exactly what’s in them. Hint: there’s no preservatives. Whip up a batch of ranch and keep it for up to a week in your fridge. If you’d like to try others, I also have recipes for Green Goddess Dressing, a Sweet Balsamic DressingBlue Cheese DressingLemon Vinaigrette, and Classic Vinaigrette.

Main Dishes

Bolognese Sauce
Bolognese Sauce – a rich, beefy tomato sauce for your pasta!
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This is one of the easiest recipes to adapt and adjust of any pasta sauce. No white wine? Just add water. No passata? Puree canned tomatoes instead. For the fresh basil, of course substitute dried and add some oregano if you want. In place of the half and half, use regular old milk.

BLT Pasta
All the elements of a BLT combine with penne pasta and a sprinkle of Parmesan cheese.
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BLT pasta in a serving bowl with a napkin and cutlery alongside.

To make it from your pantry, substitute two 14.5 ounce cans of tomatoes for the fresh, a package of thawed and drained frozen spinach for the arugula, and 2 teaspoons of dried basil for the fresh.

Homemade Jumbo Meatballs and Spaghetti
Treat your family and friends to a delicious and fun dinner with this recipe for Homemade Jumbo Meatballs and Spaghetti!
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A serving of jumbo meatballs and spaghetti in a white bowl.

In the meatballs, instead of ricotta cheese you can substitute cottage cheese, cream cheese, or goat’s cheese and you can use any bread for the bread crumbs. For sauce, use any canned tomatoes you have on hand (puree them or chop as finely as possible) and use dried instead of fresh basil.

Pasta with Tomato Basil Sauce
This Pasta with Tomato Basil Sauce is a perfect summer dinner. Pasta is tossed with tomatoes and loads of fresh basil. Topped with Parmigiano Reggiano.
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This Pasta with Tomato Basil Sauce is a perfect summer dinner. Pasta is tossed with tomatoes and loads of fresh basil. Topped with Parmigiano Reggiano. https://www.lanascooking.com/pasta-with-tomato-basil-sauce/

Another basic recipe with really simple ingredients. The only substitutions you might need for this one are using regular canned tomatoes in place of the San Marzano and dried basil instead of fresh.

Chicken and Rice
This old-fashioned Chicken and Rice with celery and onions is one of the world's most nearly perfect comfort food recipes. Your family will love it!
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Chicken and rice in a blue bowl on a wooden board.

This is a basic recipe that can be adapted in many ways. If you don’t have chicken broth or stock on hand, use an equivalent amount of water and bouillon cubes. You can also substitute other proteins such as ground beef for the chicken. Add tomatoes for a totally different taste. Even substitute pasta (macaroni or other short cut pastas) instead of rice. Take this recipe and make it your own!

Tuna Noodle Casserole
Tuna Noodle Casserole – a classic combination of tuna, peas, and pimiento with egg noodles and sour cream. A family favorite!
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Pantry substitutions for this recipe: Use linguine or another wide ribbon pasta for the noodles; make an easy white sauce (bechamel) to sub for the mushroom soup along with a small can of sliced mushrooms if you have them; make the pimiento and green peas optional; and substitute crumbled potato chips for the cracker topping.

Oven Baked Tuna Melt on Ciabatta
This easy, classic oven baked tuna melt is a kicked-up tuna sandwich on toasted ciabatta bread with tomatoes and cheddar cheese!
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Tuna melt sandwich with potato chips on a white plate.

This one is pretty easy! Just substitute any kind of bread and cheese you may have on hand.

Salmon Croquettes
Easy Classic Salmon Croquettes are pan fried and packed with great flavor! This classic preparation uses grocery store staples to make a quick, inexpensive and elegant weeknight dinner.
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Salmon croquettes on a serving platter.

This classic, vintage recipe has always been budget-friendly and pantry ready. If you don’t happen to have the dill weed I specify, just leave it out. It’ll taste just as good. I promise.

Charleston Red Rice
My Red Rice is a one-pot meal of rice, chicken, and tomatoes, based on the famous Charleston Red Rice. Low country cooking at its finest!
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My Red Rice is a one-pot meal of rice, chicken, and tomatoes, based on the famous Charleston Red Rice. Low country cooking at its finest! https://www.lanascooking.com/red-rice/

Again, this one is so basic that every single ingredient is something most of you will have on hand. The only thing you might not have is poultry seasoning. You can either substitute about half the amount of dried sage or just leave it out. Yummy either way!

Classic Chicken a la King
My old fashioned Chicken a la King with its creamy mushroom and pimiento sauce will have your family asking for seconds, guaranteed!
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A serving of chicken a la king over toast points on a white plate.

Don’t let the apparently long list of ingredients stop you from trying this recipe. It’s just a bit deceptive. The recipe is easy to make and is comfort food at its finest! Don’t feel like starting by cooking a whole chicken? That’s okay. Use leftovers and pick up the recipe at that point. No pimiento? Just leave it out. Substitute any milk for the half and half. I think you’ll love it once you give it a try.

Chicken and Dumplings
Old-fashioned southern style chicken and dumplings. Great for a crowd and economical, too!
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Chicken and Dumplings in a blue bowl.

The king of comfort foods. Very pantry oriented and budget-friendly. The recipe calls for a small chicken of about 3 1/2 pounds, but why not go ahead and cook a larger one, say 5 to 6 pounds, and save half for another recipe. A casserole maybe? Or chicken salad. Two meals in one is always a winner.

Tomato Gravy
An old southern recipe for Tomato Gravy. Served over hot biscuits for a delicious breakfast or supper.
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Tomato gravy with an over easy egg on buttermilk biscuits.

This is one of those breakfast, lunch, or dinner recipes. Heck, I could eat it for a snack, too. Again, if you don’t have the fresh herbs, use dried or leave them out. No bacon fat? Use butter. Or lard. Even better.

Hoppin’ John
Hoppin' John is a traditional recipe of peas and rice enjoyed throughout the Southern states on New Year's Day.
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A serving of Hoppin' John on a dinner plate.

We serve it on New Year’s Day for good luck. Let’s extend that throughout the whole year! This one is already slam full of pantry ingredients, so you probably won’t even need to make any substitutions. And if you want to make it vegetarian, use water or vegetable stock instead of chicken.

A Little Something Sweet

Mississippi Mud Cake
A rich, delicious chocolate cake layer topped with marshmallows and chocolate frosting.
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A vintage recipe for Mississippi Mud Cake - a brownie cake base topped with melted marshmallows and drizzled with chocolate frosting. https://www.lanascooking.com/mississippi-mud-cake/

Practically every ingredient in this recipe is straight out of the pantry. Except maybe the marshmallows. And you can always make them, you know. Here’s my recipe: Homemade Marshmallows

Egg Custard Pie
Eggs, milk, sugar, and vanilla with a little nutmeg make this traditional southern Egg Custard Pie a dessert loved by both kids and adults.
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Traditional southern egg custard pie on a serving board with a kitchen towel in the background.

We’re all looking for a little comfort right now, and this pie brings it in multitudes. It already uses basic pantry ingredients, but if you don’t happen to have a frozen pie crust or don’t want to make one from scratch, just pour the filling into individual custard cups and bake. Top with a little dollop of whipped cream for an extra special treat!

Have you tried this recipe? I’d love for you to give it a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card and/or in the comments section further down. You can always stay in touch on social media by following me on FacebookInstagram, or Pinterest and Sign Up to Get my Newsletter, too!

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2 Comments

  1. Nice ideas & recipes, Lana. I do a LOT of cooking, so I have a very well stocked pantry. Yes, I even have several jars of Capers (& also Pesto) which I use quite often. Thanks for your concern during this crisis, and the recipes for which many of us would already have the ingredients on hand with which to make them. Stay well.

    1. Thanks for your thoughtful comment, Agnelina! We really need to all take care of each other right now and the way I do that is by cooking. Hope you find a recipe or two to enjoy. Stay safe!