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    Deal GURU
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    Default Buy These 20 Pantry Items & Make 20 Different Meals!

    Don't like repeated trips to the grocery store? Stock up on these 20 ingredients, and you can make 20 delicious dinners.

    1. Jarred spaghetti sauce
    2. Milk
    3. Cheddar cheese
    4. White wine
    5. Lemons
    6. Dry bread crumbs
    7. Canned tomatoes
    8. Eggs
    9. Parmesan Cheese
    10. Sour cream
    11. Mozzarella cheese
    12. Boneless chicken breasts
    13. Bacon
    14. Ground beef
    15. Assorted Pasta
    16. Potatoes
    17. Frozen Broccoli
    18. Cream of chicken soup
    19. Cream of mushroom soup
    20. Frozen spinach


    Here are a handful of spices, condiments and other staples to have on hand:

    Dried basil
    Dried Oregano
    Salt
    Black pepper
    Dried parsley
    Paprika
    Garlic powder
    Garlic
    Sugar
    Flour
    Olive oil
    Worcestershire sauce
    Mayonnaise
    Ketchup
    Butter
    Onions


    Recipes:
    (To keep the list of ingredients at 20, we made certain substitutions: milk for cream, whole or diced canned tomatoes, boneless or bone-in chicken breasts; and have not distinguished between light and regular cheeses or green or yellow onions.)

    1.) Chicken Parmigiana (Serves 2)

    INGREDIENTS (Nutrition)
    1 egg, beaten
    2 ounces dry bread crumbs
    2 skinless, boneless chicken breast halves
    3/4 (16 ounce) jar spaghetti sauce
    2 ounces shredded mozzarella cheese
    1/4 cup grated Parmesan cheese

    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
    Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
    Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.


    2.) Tomato-Cream Sauce for Pasta (Serves 5)

    INGREDIENTS (Nutrition)
    2 tablespoons olive oil
    1 onion, diced
    1 clove garlic, minced
    1 (14.5 ounce) can Italian-style diced tomatoes, undrained
    1 tablespoon dried basil leaves
    3/4 teaspoon white sugar
    1/4 teaspoon dried oregano
    1/4 teaspoon salt
    1/8 teaspoon ground black pepper
    1/2 cup heavy cream
    1 tablespoon butter

    DIRECTIONS
    In a saucepan, saute onion and garlic in olive oil over medium heat. Make sure it doesn't burn. Add tomatoes, basil, sugar, oregano, salt and pepper. Bring to boil and continue to boil 5 minutes or until most of the liquid evaporates. Remove from heat; stir in whipping cream and butter. Reduce heat and simmer 5 more minutes.

    3.) Potato and Cheese Frittata (Serves 4)

    INGREDIENTS (Nutrition)
    2 tablespoons olive oil
    2 large russet potatoes, peeled and shredded
    1 medium onion, diced
    salt and pepper to taste
    1/2 cup shredded Cheddar cheese
    4 eggs, beaten

    DIRECTIONS
    Preheat the oven to 400 degrees F (200 degrees C).
    Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
    Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.


    4.) Chicken Scampi (Serves 5)

    INGREDIENTS (Nutrition)
    5 (4 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
    1/4 teaspoon ground black pepper
    3 tablespoons grated Parmesan cheese
    1 tablespoon dried parsley
    1 clove garlic, minced
    1/4 teaspoon salt
    1 teaspoon dried oregano
    3 tablespoons lemon juice
    3 tablespoons Worcestershire sauce
    1/4 cup white wine

    DIRECTIONS
    Combine chicken with ground pepper, cheese, parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
    Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
    In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve. Yummy!

    5.) Sour Cream Chicken (Serves 4)

    INGREDIENTS (Nutrition)
    1 cup sour cream
    1 (10.75 ounce) can condensed cream of chicken soup
    1/3 cup white wine
    4 skinless, boneless chicken breasts

    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C).
    Combine the sour cream, soup and wine. Mix well.
    Place chicken breasts in a 9x13 inch baking dish. Pour sour cream mixture over chicken and bake in the preheated oven for 1 hour.

    6.) Chicken Julienne (Serves 4)

    INGREDIENTS (Nutrition)
    1/2 cup butter, melted
    1/2 cup all-purpose flour
    1 pound skinless, boneless chicken breasts, cut into strips
    2 tablespoons fresh lemon juice
    salt and pepper to taste
    1 cup heavy cream
    1/2 cup grated Parmesan cheese
    1 dash paprika, for garnish

    DIRECTIONS
    Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish.
    Place the butter and flour in separate shallow dishes. Dredge the chicken strips first in the flour, coating evenly, and then in the butter. Place chicken in prepared baking dish. Sprinkle with lemon juice. Add salt, and pepper, to taste. Pour the heavy cream over the chicken. Sprinkle evenly with Parmesan cheese, and paprika.
    Bake in preheated oven until cheese melts and cream bubbles, about 20 minutes.


    7.) Spinach and Bacon Chicken (Serves 4)

    INGREDIENTS (Nutrition)
    7 slices bacon
    4 skinless, boneless chicken breast halves - cut into strips
    2 cups all-purpose flour for coating
    1 cup white wine
    1 bunch fresh spinach, washed, stems removed
    1 cup heavy whipping cream

    DIRECTIONS
    In large skillet, fry bacon until cooked to your liking; Remove bacon strips from skillet (leave bacon fat in skillet for frying chicken breasts) and place on paper towels to dry.
    Dredge/coat chicken breasts in flour, then brown in the same skillet, in the bacon fat, until somewhat crispy on each side.
    Remove chicken from skillet and place on paper towels. Pour out remaining bacon fat and pour in the cup (or more, if you like) of wine. Add the amount of spinach you want to have, cover the skillet and simmer over medium low heat until spinach is wilted.
    Add the cream and chicken breasts to the skillet and mix with the spinach. Crumble bacon slices into bits and add to the chicken/spinach mixture. Cover skillet and simmer for about 5 minutes.

    8.) Beef and Spaghetti Macaroni (Serves 8)

    INGREDIENTS (Nutrition)
    4 ounces macaroni
    1 pound lean ground beef
    1 onion, chopped
    1/2 cup mayonnaise
    1 (28 ounce) jar spaghetti sauce
    1/2 cup shredded Cheddar cheese

    DIRECTIONS
    In a medium pot with boiling salted water cook macaroni pasta until al dente. Drain.
    In a large skillet cook hamburger and onion until brown. Drain grease. Add mayonnaise and spaghetti sauce; mix well. Add drained and cooked macaroni, cook on medium heat stirring occasionally until heated through. Mix thoroughly.
    To serve, pour mixture into a large serving bowl and top with shredded Cheddar cheese. Serve warm.

    9.) Basic Baked Spaghetti (Serves 6)

    INGREDIENTS (Nutrition)
    3/4 pound lean ground beef
    1 (16 ounce) jar spaghetti sauce
    1 pound spaghetti
    1 cup shredded mild Cheddar cheese

    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C). In large skillet, cook hamburger until brown. Mix spaghetti sauce into skillet. Reduce heat and simmer.
    Meanwhile, bring a large pot of lightly salted water to a boil. Mix in pasta and cook for 8 to 10 minutes or until al dente; drain.
    Mix together spaghetti and meat mixture, pour into 9x13 pan. Top with cheese and bake for 30 minutes, or until heated through and cheese is bubbly.

    10.) Florentine Stuffed Chicken (Serves 4)

    INGREDIENTS (Nutrition)
    1 (10 ounce) package frozen chopped spinach, thawed and drained
    1/4 cup grated Parmesan cheese
    1/2 cup chopped onion
    4 bone-in chicken breast halves, with skin
    2 cups spaghetti sauce
    1/4 cup shredded mozzarella cheese

    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C).
    In a medium bowl, combine the spinach, Parmesan cheese and onion and mix thoroughly. Stuff the cavity of each chicken breast with 1/4 of the mixture. (NOTE: Bone-in split breasts usually have a little cavity; if one is not naturally present, use a sharp knife to make a slit in the side of the breast.)
    Lay stuffed breasts in a 9x13 inch baking dish, and cover with the sauce.
    Bake at 350 degrees F (175 degrees C) for about 35 minutes, or until chicken is cooked through and tender; sprinkle with mozzarella cheese and bake another 5 minutes, until cheese is melted.

    11.) Simple Beef Stroganoff (Serves 4)

    INGREDIENTS (Nutrition)
    1 (8 ounce) package egg noodles
    1 pound ground beef
    1 (10.75 ounce) can fat free condensed cream of mushroom soup
    1 tablespoon garlic powder
    1/2 cup sour cream
    salt and pepper to taste

    DIRECTIONS
    Prepare the egg noodles according to package directions and set aside.
    In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally.
    Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.

    12.) Macaroni and Cheese (Serves 7)

    INGREDIENTS (Nutrition)
    2 (12 ounce) packages elbow macaroni
    1 pound lean ground beef
    1 (46 fluid ounce) can tomato juice
    1 (28 ounce) can diced tomatoes with juice
    4 cups shredded sharp Cheddar cheese
    1 onion, chopped (optional)

    DIRECTIONS
    In a large pot with boiling salted water cook macaroni pasta until al dente. Drain.
    In a large skillet cook ground beef until no pink remains. Drain excess grease.
    In a large bowl add the tomato juice, diced tomatoes, cooked ground beef, cooked and drained pasta, one package of the grated cheese, and mix well. Pour into a 2 quart casserole baking dish. Spread remaining package of grated cheese over the top.
    In a 425 degree F (220 degree F) oven bake until the cheese on top is melted, then broil until the cheese is golden brown.

    13.) Bacon Spaghetti (Serves 4)

    INGREDIENTS (Nutrition)
    1 pound bacon
    1 pound spaghetti
    3 cloves garlic, minced
    5 tablespoons olive oil
    salt to taste
    ground black pepper to taste
    2 tablespoons grated Parmesan cheese

    DIRECTIONS
    Cook bacon until crispy. Drain well. Crumble.
    Prepare spaghetti according to package directions.
    Process garlic cloves through a garlic press, and combine with olive oil. Toss spaghetti, bacon, garlic/olive oil. Season with salt and pepper to taste. Sprinkle with Parmesan cheese.

    14.) Breaded Hamburgers (Serves 4)

    INGREDIENTS (Nutrition)
    1 pound ground beef
    1/4 teaspoon salt, or to taste
    1/2 teaspoon ground black pepper, or to taste
    1/2 teaspoon garlic powder, or to taste
    2 teaspoons Worcestershire sauce
    2 eggs
    1 1/2 cups bread crumbs
    1/4 cup vegetable oil for frying
    1 small onion, sliced into rings

    DIRECTIONS
    Preheat the oven to 350 degrees F (175 degrees C).

    Whisk eggs together in a small bowl. Place bread crumbs on a plate. In a medium bowl, mix together the ground beef, salt, pepper, garlic powder, and Worcestershire sauce. Form into 4 patties. Dip burger patties into egg, then press into bread crumbs to coat.
    Heat oil in a large skillet over medium-high heat. Brown the breaded hamburgers on each side, about 2 minutes per side.
    Place onion rings in the bottom of a baking dish or casserole dish. Pour in just enough water to cover the bottom, but not cover the onion. Carefully place burgers on top of the onions in the baking dish without touching the water.
    Bake for 25 to 30 minutes in the preheated oven, until burgers are well done.

    15.) Ultimate Twice Baked Potatoes (Serves 8)

    INGREDIENTS (Nutrition)
    4 large baking potatoes
    8 slices bacon
    1 cup sour cream
    1/2 cup milk
    4 tablespoons butter
    1/2 teaspoon salt
    1/2 teaspoon pepper
    1 cup shredded Cheddar cheese, divided
    8 green onions, sliced, divided

    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C).
    Bake potatoes in preheated oven for 1 hour.
    Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
    When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon.
    Bake for another 15 minutes.

    16.) Spinach Cheesy Pasta Casserole (Serves 6)

    INGREDIENTS (Nutrition)
    1/2 (12 ounce) package medium seashell pasta
    1/2 (10 ounce) package frozen chopped spinach, thawed
    1 eggs
    2 tablespoons olive oil
    1/4 cup bread crumbs
    3/4 (26 ounce) jar tomato basil pasta sauce
    1/2 (8 ounce) package shredded Cheddar cheese
    1/2 (8 ounce) package shredded mozzarella cheese

    Preheat oven to 350 degrees F (175 degrees C).
    Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Bring 1/2 cup water to a boil in a saucepan, and cook the spinach 4 to 6 minutes, until tender.
    Place the cooked pasta in a medium bowl. In a small bowl, whisk together the eggs and oil. Toss the pasta with the cooked spinach, egg mixture, and bread crumbs.
    Cover the bottom of a 9x13 inch baking dish with 1/3 of the pasta sauce. Pour half of the pasta mixture into the baking dish, and cover with another 1/3 of the pasta sauce. Sprinkle with half of the Cheddar cheese and half of the mozzarella. Layer with remaining pasta mixture, and top with remaining sauce. Sprinkle with the rest of the Cheddar and mozzarella cheeses.
    Bake 45 minutes in the preheated oven, or until bubbly and lightly browned.

    17.) Chicken Noodle Casserole (Serves 6)

    INGREDIENTS (Nutrition)
    1 (3 pound) chicken - cooked, deboned and shredded
    6 ounces spaghetti
    1 (10.75 ounce) can condensed cream of mushroom soup
    1 (10.75 ounce) can condensed cream of chicken soup
    1/4 cup water
    salt and pepper to taste
    1 cup shredded mozzarella cheese

    DIRECTIONS
    Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.
    Preheat oven to 350 degrees F (175 degrees C).
    In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!

    18.) Baked Potato Soup (Serves 6)

    INGREDIENTS (Nutrition)
    4-1/2 baking potatoes
    1/3 cup butter
    1/3 cup all-purpose flour
    3 cups whole milk
    3/4 teaspoon salt
    1/2 teaspoon ground black pepper
    1/4 cup bacon bits, divided
    2 green onions, chopped
    5 ounces shredded Cheddar cheese
    1/2 (8 ounce) container sour cream

    Prick potatoes with a fork and cook in the microwave, 3 or 4 at a time, and scoop out the flesh (while the others are cooking).
    In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese.

    19.) Quick Chicken Divan (Serves 8)

    INGREDIENTS (Nutrition)
    2 (10 ounce) packages frozen chopped broccoli
    2 cooked boneless chicken breast halves, chopped
    1 (10.75 ounce) can condensed cream of chicken soup
    1 (10.75 ounce) can condensed cream of mushroom soup
    1/2 cup mayonnaise
    1 teaspoon lemon juice
    1 1/2 cups shredded Cheddar cheese

    DIRECTIONS
    Preheat oven to 350 degrees F (175 degrees C).
    Place broccoli in the bottom of a 9x13 inch baking dish. Top with the chicken.
    In a small bowl, blend the cream of chicken soup, cream of mushroom soup, mayonnaise, and lemon juice. Pour the mixture over the chicken. Top with Cheddar cheese.
    Bake 35 to 40 minutes in the preheated oven, until bubbly and lightly browned.

    20.) Garlic Chicken (Serves 4)


    INGREDIENTS (Nutrition)
    2 teaspoons crushed garlic
    1/4 cup olive oil
    1/4 cup dry bread crumbs
    1/4 cup grated Parmesan cheese
    4 skinless, boneless chicken breast halves

    DIRECTIONS
    Preheat oven to 425 degrees F (220 degrees C).
    Warm the garlic and olive oil to blend the flavors. In a separate dish, combine the bread crumbs and Parmesan cheese. Dip the chicken breasts in the olive oil and garlic mixture, then into the bread crumb mixture. Place in a shallow baking dish.
    Bake in the preheated oven for 30 to 35 minutes, until no longer pink and juices run clear.

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