Favorite, Easy Recipes from On-Hand Items

Here are a few of the items that I have been keeping on-hand all the time. All of these items keep well for a very long time. From the following list, you can make several recipes, and I am including them below.

You will find that you eat out less and spend a lot less money on convenience items if you always have something around that you can just throw together for dinner. If this idea helps you out, or if you have more go-to recipe ideas, let me know in the comment section!

Ingredients:

Rotel

Chili beans

Kidney beans

Black beans x2

Chili powder

Cumin

Parsley

Basil

Apple cider vinegar (or red wine vinegar)

Frozen ground beef

Velveeta

Marinara

Pasta (any kind)

Oil

Rice

Garlic powder

Tomato sauce

Corn

Hot sauce

Vegetable broth

Salsa

Tortilla chips

Cheesecake mix

Milk

Butter

Cherry pie filling

Sugar

Recipes:

Easy Vegan Chili (or you can add ground beef)

4-Ingredient Lasagna

Spaghetti (spaghetti, marinara, ground beef)

Mexican Rice (oil, rice, salt, garlic powder, tomato sauce)

Black bean & salsa soup

Dump into a pot:

1 can corn (with water from can)

1 can black beans (with water)

16 oz. salsa

1 T. broth of choice

1 t. cumin

1 t. hot sauce

Heat on medium until warm and garnish with corn chips

I try to keep cheesecake mix on hand for unexpected company. It only takes 5 minutes to mix and an hour to chill.

If you keep a lot of veggies on hand, you can use them to throw together a salad, stir-fry, or lazy pizza (any kind of oven-baked bread or tortilla, topped with tomato sauce, cheese, ground beef, spices, and fresh veggies). You can also add them to rice, quinoa, or pasta for a quick nutritional boost.

 

Lazy Vegan Chili Recipe

A couple years ago, I posted a chili recipe that Jesse invented. Well, with much use (and laziness on my part), it has evolved over the years to become simpler and faster than ever, and here is the updated version:

3 cans of beans (for example, chili beans, red kidney beans, black beans)

2 tablespoons chili powder

1 teaspoon cumin

1 teaspoon parsley

1 teaspoon basil

1/4 cup red wine vinegar

Do not drain the beans, but dump everything into a pot and bring to a boil over medium heat, stirring occasionally to make sure it doesn’t burn. And that’s it! If you want more heat, you can add a jalapeño or some hot sauce to the mix. But, hey, that’s an extra step…

Jesse’s Easy Vegan Chili

Jesse has long been the chili master in our house. With our recent switch to an oil-free vegan diet, we weren’t sure how to keep up the tradition. Yesterday, Jesse just decided to “go for it,” and this is what he came up with. I must say, it was very tasty, and I ate WAY more than I should have in one day!

3 cans beans (we used red kidney beans, black beans, and pinto beans)

10 oz. can diced tomatoes with green chiles

6 oz. can tomato paste

½ caramelized red onion

3 T. chile powder

1 T. cumin

1 T. parsley

1 T. basil

½ c. apple cider vinegar

6 drops liquid smoke

Salt to taste

Enjoy!