Pantry-Friendly Salad Dress-Ups

Vegetables are delicious if you know what to do with them.  If you get bored with vegetables or don't know how to add more to your diet, the I think the key is variety!  

Today I'm going to share with you a few ways to dress up a salad.  If you want to eat a salad for lunch more often than you do:  the key is variety.  Switch it up.  Play around.  Variety.  The Salad Dress-Ups I'm sharing with you today are all pantry-friendly, even though the salad part would obviously need to be fresh.

I've loved salad as long as I can remember.  When I was little, my family only went out to dinner on birthdays, and the birthday kid could pick wherever they wanted to go.  I only had this chance ONCE a year, and I picked the same restaurant every.single.time because it had an all-you-can-eat salad bar.  And I think that's the key to loving salad (and maybe especially getting a little kid to love salad): variety.  I loved that I could build my own salad, make it different every time, and add so many different things for different flavors.

a super awesome picture of me at 7 years old 

And here's a funny secret.  I really don't like lettuce.  And maybe that's why I loved (and still do) a salad bar.  I get enough lettuce to call it a salad and then fill it with things I do love like tomatoes and cucumbers and olives.

This recipe is a little bit different than most of the recipes you'll see here at Easy Pantry Recipes because this one does require some fresh ingredients such as lettuce.  However, most of the ingredients are things you can keep in your pantry and pull out any time to dress up a salad.

For this recipe, I will be listing fresh ingredients in italics and pantry-friendly ingredients in regular text.   Ingredients are listed in 5 parts, and the key here is to mix and match whatever you like, doing it the same or different every time.  So, let's go!

PANTRY-FRIENDLY SALAD DRESS-UPS

PREP TIME:  5 or 10 minutes or something
COOK TIME:  none

INGREDIENTS, PART 1:  the greens

• lettuce such as green leaf, butter, red leaf, romaine, iceberg, etc.
• spring mix
• spinach

INGREDIENTS, PART 2:  vegetables, in bite-size pieces

• tomatoes (fresh or canned, drained)
• cucumbers
• shredded carrots
• peas (fresh, frozen/thawed, or freeze-dried for a nice crunch)
• avocado
• broccoli
• cauliflower
• olives
• any other vegetables you like

INGREDIENTS, PART 3:  protein

• shredded cheese (fresh, or my favorite: freeze-dried cheese.  It's delicious dry straight out of the can!  Leave it that way for a crunch in your salad, or rehydrate it.)
• beans (canned/rinsed/drained, such as chick peas, black beans, pinto beans, black-eyed peas, etc.)
• meat (such as chopped lunch meat or canned chicken rinsed and drained or rehydrated freeze-dried chicken)
• boiled eggs
• nuts such as almond slices or chopped pecans

INGREDIENTS, PART 4:  the crunch (great way to dress up a salad!)

• (freeze-dried cheese or peas fit this category, as do nuts)
• croutons
• tortilla chips or corn chips (I got the Fritos idea from Mary at Barefeet in the Kitchen in her great post "How to Eat Salad Every Day and Like It.")
• French-fried onions

INGREDIENTS, PART 5:  dressing (pantry-friendly until you open them, then they need refrigeration)

• lemon or lime juice
• bottled dressing such as ranch, blue cheese, Italian, Greek, or any favorite dressing

DIRECTIONS

Pile your salad high with your favorite greens, vegetables, and proteins, then top with crunch and dressing. 

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Spiced Wheat Berry Pilaf

Pilaf is a Middle Eastern dish normally made of rice.  Nutty-flavored cooked wheat berries replace rice in this version.  And it's a big win in the pantry-friendly department.  All of the ingredients store well in the pantry.

The spices in this dish definitely have a Middle Eastern flair, and there are chopped pistachios and dried apricots, too.  Although the flavor is quite different from what we are normally used to, my family liked this dish. 

I think it's great served with chicken.  I serve it with grilled chicken breasts, but the pantry-friendly version of this idea would be rehydrating some freeze-dried chicken and stirring it right in! 

Remember when I told you about the benefits of wheat berries?  They store really well (like, for decades), and they're very nutritious.  Since then, I've been exploring a variety of wheat recipes, and I've found some good ones, such as Overnight Cracked Wheat Cereal with Mix-Ins, Crunchy Wheat Snacks, and the Italian Vegetable Wheat Berry Bowl.  

I think this one is the most unique and interesting of the bunch!

SPICED WHEAT BERRY PILAF

PREP TIME:  50-55 minutes
COOK TIME:  about 5 minutes

INGREDIENTS

• 1 c. wheat berries  (Wheat berries are just wheat in whole grain form.  Find them in the bulk foods section of a health food store, or order online here or here or here.)
• 3 c. water
• 2 Tbsp. olive oil
• 1/2 c. finely chopped apricots
• 1/2 c. roughly chopped pistachios, shelled
• 1/2 tsp. garlic salt
• 1/2 tsp. cinnamon
• 1/2 tsp. cumin
• 1/2 tsp. mint flakes
• 1 Tbsp. lemon juice

DIRECTIONS
Place wheat berries and water in a medium pot.  Bring to a boil over high heat.  Boil 5 minutes.  Reduce heat to low, cover the pot with a lid, and simmer for 45 minutes.  Drain off excess water.  In a large skillet, heat oil over medium heat for 3 minutes.  Stir in cooked wheat, apricots, pistachios, cinnamon, cumin, mint flakes, garlic salt, and lemon juice.  Heat through.

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French Bean Ranch Salad

This cold salad is a great twist on plain old green beans.  The original recipe calls for frozen French-cut green beans, thawed, but swapping out the frozen for canned makes this a pantry-friendly recipe--great in a pinch or an emergency.  Plus, it comes together in about 15 minutes, so it's ridiculously easy and convenient, too.  

FRENCH BEAN RANCH SALAD

PREP TIME:  10-15 minutes

COOK TIME: 0

INGREDIENTS

• 3 cans French-cut green beans
• 1-2 Tbsp. dried minced onion
• 1/4 c. real bacon bits
• 1/4 c. prepared ranch dressing

DIRECTIONS
Drain the beans well.  Stir together with the remaining ingredients.  Chill before serving, if desired.

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Creamy Zucchini Soup

This is a pantry-friendly take on an absolutely delicious soup recipe I got from a fellow blogger a few years ago.  "Creamy" is right--the broth of this soup is divine, using just 1% milk and chicken bouillon.

It's a simple recipe, too.  I had to make quite a few substitutions to make this using pantry-friendly ingredients, but the flavor is incredibly close to the original recipe.  Unfortunately, my picture doesn't do it justice, but you definitely need to try this easy, yummy soup.  

It's also low-calorie, at about 68 calories per cup!

CREAMY ZUCCHINI SOUP

PREP TIME:  10 minutes
COOK TIME:  about 15 minutes

INGREDIENTS

• 2 Tbsp. oil (I like avocado oil, but any kind will do)
• 6 Tbsp. dry butter powder (I like this kind; also available here and here.  If using butter flavor shortening as a butter substitute, eliminate the 2 Tbsp. water and the oil.)
• 2 Tbsp. water + 4 c. water
• 6 Tbsp. flour
• 4 tsp. chicken bouillon
• 4 c. (1 quart) shelf-stable milk (I used Gossner milk for this recipe and liked it a lot.  Alternatively, use any of these substitutes listed here.)
• 2  1/2 c. freeze-dried zucchini (I like this kind; also available here and here.)

DIRECTIONS

In a large soup pot, over medium heat, whisk together oil, butter powder, and 2 Tbsp. water.  Whisk in flour.  Pour in a little of the 4 c. water and whisk until smooth, stirring over the heat until the mixture thickens.  Whisk in the bouillon, then slowly whisk in the remainder of the water.  Stir in the milk and the dried zucchini.  Increase the heat to high and bring to a boil.  As soon as the soup boils, lower the heat to low and stir well.  Cover the pot with a lid and let simmer about 15 minutes.

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Italian Quinoa

This Italian Quinoa is a great dish because it can be served hot or cold, vegetarian or with meat.  Best of all, it's pantry-friendly (shelf-stable), meaning the ingredients can be kept for months in your pantry, just waiting to be used.  I love pantry-friendly recipes like this because they are a great last-minute dish and they can be made even during an emergency.  The flavors in this one are fabulous.

ITALIAN QUINOA

PREP AND COOK TIME:  about 20-25 minutes

INGREDIENTS

• 1 c. quinoa
• 1  3/4 c. water
• 1/4 c. lemon juice
• 1 tsp. garlic salt
• 1 tsp. oregano
• 1 Tbsp. parsley
• 1/2 c. freeze-dried spinach (available here and here)
• 1/2 c. freeze-dried sausage (optional; available here -- I use this all the time!  I love not having to cook sausage!)
• 1/4 c. dried onion (I prefer red onion by Litehouse, but regular dried minced onion is fine, too.)
• 1 can petite diced Italian tomatoes, undrained
• 3/4 c. black olives, quartered
• a little Italian salad dressing to drizzle, optional

DIRECTIONS

Place quinoa, water, and lemon juice in a medium pan.  Bring to a boil over high heat, then remove briefly from heat to stir in   garlic salt, oregano, parsley, spinach, sausage (optional), and onion.  Place back on the heat, lower heat to low, and cover the pan with a lid.  Cook 15 minutes on low.  Remove from heat and place in a serving bowl.  Stir in tomatoes and olives.  Drizzle with Italian dressing, if desired.  Serve hot or cold.  

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Quick Herbed Corn

I think canned corn is an easy pantry staple to have on hand any time, but I wanted to dress it up a bit so that it's more than, you know, just a can of corn.  I love how this turned out.  I combined a couple of recipes and made a couple of pantry-friendly changes to create:

QUICK HERBED CORN

PREP TIME:  5 minutes
COOK TIME:  3 minutes

INGREDIENTS

• 2 cans whole kernel corn, drained
• 2 Tbsp. butter powder (I like this brand; also available here and here.  If you prefer using butter flavor Crisco as your pantry-friendly butter substitute, omit the water and oil from this recipe.)
• 1 Tbsp. water
• 2 tsp. oil
• 1 tsp. dried parsley
• 1/2 tsp. dill
• 1/4 c. parmesan cheese

DIRECTIONS

In a microwave-safe bowl, stir together the butter powder, water, oil, parsley, and dill.  When well-combined, stir in the drained corn.  Microwave 3 minutes or until hot.  Stir in parmesan and serve.

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Pickles-n-Cheese Macaroni Salad

This recipe came about when I was in a pinch.  I planned to make a macaroni salad to take to a potluck, but it seemed too boring, so I added some ingredients and took some out.  The result was this pickles-n-cheese macaroni salad, which I have been making ever since.  I was a little self-conscious about feeding my made-up salad to friends since I had messed with the recipe, so I was both surprised and relieved when a couple of people searched me out ("Who made this one?") to tell me, "It's so good!"

This yummy macaroni salad only needed one switch to make it pantry-friendly.  So it's always available in a pinch!

I really love this simple salad.  It's my summer go-to with anything from the grill.  

PICKLES-N-CHEESE MACARONI SALAD

PREP TIME:  about 30 minutes, not including cheese rehydration time of 2 hours)
COOK TIME:  included

INGREDIENTS

• 1 c. freeze dried cheddar cheese, rehydrated according to package directions; allow 2 hours (This is my favorite kind of freeze-dried cheese, hands down.)
• 16 oz. elbow macaroni
• about 25 dill pickle slices
• 1 1/4 c. mayonnaise
• 1 Tbsp. yellow mustard
• 2 Tbsp. vinegar
• 1 tsp. salt

DIRECTIONS

Rehydrate freeze-dried cheese according to package directions, about 2 hours.  In a large pot, cook macaroni in water according to package directions.  Meanwhile, combine the mayonnaise, mustard, vinegar, and salt in a large salad bowl.  Place pickle slices on a paper towel to drain as much as possible, then chop them finely.  Stir the chopped pickles and the rehydrated cheese into the creamy mixture.  When the macaroni is cooked, drain and rinse with cool water to cool it as much as possible.  Once cooled (but not dry), stir it into the creamy mixture.  Refrigerate at least 1 hour before serving.  

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Pantry-Friendly Corn Bread

This recipe is a simple, pantry-friendly take on corn bread, so that means you can make it any time without needing fresh ingredients.  Handy in a pinch, right?

PANTRY-FRIENDLY CORN BREAD

PREP TIME:  15 minutes
COOK TIME:  20-25 minutes

INGREDIENTS

• 3/4 c. corn meal
• 1  1/4 c. milk (either shelf-stable or reconstituted from powdered or evaporated; see options here)
• 1  1/2 c. flour
• 3 tsp. baking powder
• 1 tsp. salt
• 1/3 c. sugar
• 1 egg equivalent, reconstituted (I like the dehydrated kind here, but you can see other options here)
• 1/4 c. oil

DIRECTIONS

In a medium bowl, mix the corn meal, milk, egg, and oil.  Let stand for at least 5 minutes.  In a large bowl, mix the flour, baking powder, salt, and sugar.  Pour the wet ingredients into the dry ingredients and stir only until combined.  Bake in an 8x8 pan sprayed with cooking spray at 400 degrees for 20-25 minutes.  (Alternatively:  makes 31 mini muffins cooked for 15 minutes.)

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Cheesy Cauliflower Soup

This soup has been a family favorite for years!  So much so that I was a little nervous about making the changes required to make it a pantry-friendly soup.  I left out one of the main ingredients because I don't like the taste of the dried version (carrots), and I was using freeze-dried cauliflower for the first time ever.

But I was nervous for nothing.  I couldn't believe how well this turned out.  So in a pinch, without fresh ingredients, I still can make one of our favorite comfort foods.

And, yes, of course, you can substitute all fresh ingredients instead, if you prefer!

CHEESY CAULIFLOWER SOUP

PREP TIME:  35 minutes
COOK TIME:  15 minutes

INGREDIENTS

• 3 c. freeze-dried cauliflower (I used this brand; when I make it with fresh ingredients I use a 16-oz. bag of frozen cauliflower because it's so convenient!)
• 4 c. very hot water
• 2 tsp. chicken bouillon
• 4 Tbsp. butter powder (I used this brand; also available here and here; or just use regular butter)
• 3 Tbsp. water
• 1 Tbsp. oil
• 1/4 c. flour
• 3  1/2 c. milk (either reconstituted from dried or evaporated, or shelf-stable milk; see options here)
• 1 tsp. salt
• 1  1/2 c. freeze-dried cheddar cheese (I like this brand the best)

DIRECTIONS

Put cauliflower, 4 c. very hot water, and chicken bouillon in a bowl with a lid.  Let sit 20 minutes, stirring occasionally.  After 20 minutes, turn the stove heat to medium-high while combining in a large soup pot the butter powder, 3 Tbsp. water, oil, and flour.  Whisk together until the mixture becomes a thick paste.  Slowly whisk in milk and salt.  Whisk mixture occasionally to keep from sticking to the bottom until it comes to a boil.  Boil for 2 minutes while stirring.  Reduce heat to medium.  Stir in cheese, boiling and stirring for 3 minutes.  Do not drain the cauliflower; pour the cauliflower and water into the pot.  Cover and simmer on low for 10-15 minutes, stirring every 5 minutes.

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Elote-Inspired Cold Corn Salad

This is the first corn salad I've ever had.  In other words, it's the first time I've eaten cold corn.  It's different (my son called it "refreshing"), and a nice way to shake up a boring can of corn.  This recipe is a fun take on Mexican elote using pantry-friendly ingredients including lime juice and freeze-dried monterey jack cheese.   

ELOTE-INSPIRED COLD CORN SALAD

PREP TIME:  30 minutes
COOK TIME:  0

INGREDIENTS

• 2 cans whole kernel corn, drained
• 1/4 c. mayonnaise
• 1/2 c. freeze-dried monterey jack cheese (NOT rehydrated)
• 2 tsp. lime juice
• 1/2 tsp. dried cilantro
• 1/4 tsp. salt

DIRECTIONS

In a medium serving bowl, stir together all the ingredients except the corn.  Cover and refrigerate 20 minutes.  Stir in the corn and refrigerate an additional 5 minutes.

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Italian Vegetable Wheat Berry Bowl

Wheat berries aren't actually berries.  A wheat "berry" refers to the whole grain.  Wheat is a great long-term food storage item and has a lot of health benefits, too.  (See what I'm talking about here.)  If you have a gluten allergy or sensitivity, though, try another grain in place of the wheat, such as rice or barley.

This healthy dish is a nice way to serve vegetables, and a nice way to dress up wheat. 

ITALIAN VEGETABLE WHEAT BERRY BOWL

PREP TIME:  50-55 minutes
COOK TIME:  included

INGREDIENTS

• 1 c. wheat berries (available here; also available here in #10 cans that store about 30 years)
• 1 can Italian petite diced tomatoes (undrained)
• 1 c. freeze-dried zucchini 
• 8 oz. tomato sauce
• 1/2 tsp. Italian seasoning
• 2 Tbsp. dried onions
• about 2 Tbsp. pine nuts (optional)
• balsamic vinegar (optional)

DIRECTIONS

Place zucchini, tomato sauce, Italian seasoning, onions, and diced tomatoes in a bowl to rehydrate the zucchini.  Stir occasionally.  Place wheat berries in a saucepan with 3 c. water.  Bring to a boil over high heat.  Boil for 5 minutes.  Reduce heat to low and cover with a lid.  Simmer on low 45 minutes.  Microwave the tomato-zucchini mixture 4-5 minutes until warm.  Drain the wheat berries.  Place the wheat berries into a serving bowl.  Pour warm tomato-zucchini mixture on top.  Sprinkle with pine nuts.  Drizzle with balsamic vinegar.

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White Au Gratin Potatoes (pantry-friendly!)

Don't you think au gratin potatoes are the perfect comfort food?  I put together this creamy potato recipe by mixing & matching two recipes to create this pantry-friendly version, and I think it's just right.  It's made from mostly freeze-dried and dehydrated foods, so this recipe is one you can keep on hand any time.  

Plus, it's delicious.

WHITE AU GRATIN POTATOES

PREP TIME:  10 minutes
COOK TIME:  55-60 minutes

INGREDIENTS

• 3 c. dehydrated potato slices (I got mine here; also available here.)
• 2 Tbsp. flour
• 2 Tbsp. corn starch
• 2 Tbsp. powdered milk (Remember, I prefer Nido brand from Nestle.  It's whole milk so it has a better taste than standard nonfat dry milk, in my opinion.  I find it at my local store in the Mexican foods section.  See my substitution list for other options.)
• 2 Tbsp. powdered butter (I use this brand; also available here and here)
• 1 tsp. salt
• 1 tsp. onion powder
• 1 tsp. thyme
• 1/2 c. parmesan cheese
• 2  3/4 c. boiling water

DIRECTIONS

Preheat oven to 350 degrees.  Place potatoes in a greased 8x8 pan.  In a separate bowl, combine all the dry ingredients.  Mix well.  Pour boiling water into the dry mix, then whisk quickly to make a creamy sauce with no lumps.  Pour the sauce over the dry potatoes.  Cover the pan with foil and bake for 35 minutes, then remove the foil and bake an additional 15-20 minutes or until potatoes are tender.

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Orange Vanilla Jello

I don't use jello very often, but I like it for a different way to serve fruit.  My family really likes this recipe, too!  And I love "fresh" fruits that are pantry-friendly.

You can see from this peek-a-boo picture (before I spread all the topping) that this dish is nice and fruity.  Yum!

ORANGE VANILLA JELLO

PREP TIME:  15 minutes
CHILL TIME:  about 4 1/2 hours

INGREDIENTS

• large package orange jello (6 oz. sugared package; less if it's sugar-free)
• 3  11-oz. cans of mandarin oranges
• small package instant french vanilla (or vanilla) pudding mix (3 oz. sugared package; less if it's sugar-free)
• 1 envelope Dream Whip mix
• 1  1/2 c. shelf-stable milk or powdered milk, reconstituted (See my fresh milk substitute suggestions and preferences here; I used Nido and it was great)
• 2  1/2 c. boiling water
• 1/2 c. ice cold water

DIRECTIONS

Drain one of the cans of oranges into an 8x8 pan, setting the oranges aside.  Stir jello into boiling water until dissolved.  Stir in cold water.  Pour into the pan and stir the orange liquid.  Drain the remaining cans of oranges, discarding the liquid.  Add all 3 cans worth of oranges into the jello.  Refrigerate until set, about 4 hours.  About 10 minutes before serving, pour milk into a medium bowl.  Whip in the pudding mix and Dream Whip mix.  Spread over the firm jello.  Refrigerate before serving.

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Green Bean Onion Casserole

This is that classic recipe with one little pantry-friendly twist.  My family really loves this casserole, and my swap went completely unnoticed!  So the great news here is that this dish can be on-hand in my pantry any time.

GREEN BEAN ONION CASSEROLE

PREP TIME:  5 minutes
COOK TIME:  35 minutes

INGREDIENTS

• 1 can cream of mushroom soup, undiluted
• equivalent 3/4 c. milk mixed from powdered milk (I use the Nido brand from Nestle because I like the taste much better than the usual nonfat powdered milk--or you could also use one of the fresh milk substitutions listed here)
• 1  1/3 c. french fried onions, divided
• 2 cans green beans, drained

DIRECTIONS

Mix soup and reconstituted milk with a whisk in an 8x8 pan.  Stir in beans and 2/3 c. onions.  Bake at 350 degrees for 30 minutes.  Top with remaining 2/3 c. onions and bake an additional 5 minutes.

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Fruity Cream Salad

You're going to love this fruit salad!  It uses both canned and freeze-dried fruit along with a few other pantry-friendly ingredients, so it can be your go-to fruit salad in a pinch. 

I am putting together a 21-Day Pantry-Friendly Meal Plan which I will share with you in November!  I'm finding recipes (and sharing them here at the blog) that use only ingredients which store well in a pantry.  This is great in case of emergency (big storm, COVID-19 panic-buying) but also fantastic to have on hand just in case (totally forgot about the potluck tonight).

I wanted to incorporate plenty of fruits and vegetables in my Plan, and I discovered I was a little short on fruit recipes that are pantry-friendly.  I created this recipe from two others with some pantry-friendly substitutions.  And I have to say, I love it.  There is such a wide variety of fruit in this creamy mixture that it really hits the spot.

FRUITY CREAM SALAD

PREP TIME:  15 minutes
REFRIGERATION TIME:  at least 2 hours

INGREDIENTS

• 15 oz. fruit cocktail, drained
• 8 oz. crushed pineapple, drained
• 1/2 c. freeze-dried raspberries (I like these, but you can also get them here and here.)*
• 1/2 c. freeze-dried strawberry slices (I like these, but you can also get them here and here.)*
• 21 oz. cherry pie filling 
• 1 envelope Dream Whip mix
• 12 oz. evaporated milk
• 1/2 tsp. vanilla (optional; or try almond flavoring)

DIRECTIONS

Combine the evaporated milk, Dream Whip, and vanilla in a large salad bowl.  Whip with a mixer on high speed for 5 minutes or until thickened.  Fold in all the fruit until well-combined.  Refrigerate at least 2 hours to give the freeze-dried fruit time to soften. 

*When comparing freeze-dried fruit, the freeze-drying methods will vary and will have an effect on flavor, so see which you like best.  When comparing prices, don't forget that ThriveLife has a monthly delivery special which saves you 15%.  (See the sidebar.)  I am not a ThriveLife rep--I use it a lot and love it.

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Sweet Corn Tomalito (microwave!)

Also called tamalito, tomalito is a tasty side dish made mostly of corn.  Think of a tamale without any filling served like a casserole.  Something like a corn bread pudding.  I love it as a side for any Mexican dish, such as the Meatless Mexican Haystacks I posted a while back.

With just one switch, this recipe is pantry-friendly, meaning all the ingredients store in your pantry.  That means this is a side dish you can make any time.

SWEET CORN TOMALITO

PREP TIME:  15 minutes
COOK TIME:  30 minutes

INGREDIENTS

• 1/2 c. masa harina (corn flour; no substitutions)
• 1 c. butter-flavor Crisco (original recipe:  1 c. butter, softened)
• 1/4 c. sugar
• 2  15-oz. cans of whole kernel corn, undrained
• 1 box Jiffy cornbread mix
• 2 tsp. baking powder
• 1 tsp. salt
• 1 tsp. powdered milk
• 2 tsp. water

DIRECTIONS

In a large mixer bowl, combine the masa harina, butter flavor Crisco, and sugar until light and fluffy.  In a food processor or blender, process the two cans of corn (undrained) and the cornbread mix (in two batches if needed) until smooth.  Add to the large mixer bowl and mix in.  Add the baking powder, salt, powdered milk, and water, then mix until well-combined.  Pour into a 2-liter casserole baking dish and cover with the lid.  Microwave at 30% power for 20 minutes.  Stir well.  Microwave an additional 7 minutes at full power.  Stir, then serve in small scoops.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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Jewel Fruit Salad

I came up with this recipe while looking for a new way to serve fruit.  My go-to pantry staples for fruit are just this:  open a can of peaches.  Or pears.

I'm using all the recipes I'm posting here to create a 21-Day Meal Plan with meals I can make only from pantry-friendly ingredients.  No refrigeration.  No nearby expiration dates.  Pretty great for emergencies or last-minute prep.  I decided a can of peaches is fine and a can of pears is fine, but it would be nice to expand a little.  (Watch for my 21-Day Meal Plan in coming months!)

This recipe was born from a combination of a couple of recipes and my own pantry-friendly twists.  It's fresh and different, and my family and I really like it.

No jewels were harmed in the making of this fruit salad, but the colors are so lovely that you'll see right away why I named it this:

JEWEL FRUIT SALAD

PREP TIME:  10 minutes
CHILL TIME:  1 hour

INGREDIENTS

• 2  11-oz. cans mandarin oranges
• 20-oz. can pineapple tidbits
• 1 c. freeze-dried raspberries (or other berry; I like this brand, also available here and here)
• 1 can whole berry cranberry sauce
• small box white chocolate pudding mix (3.4 oz. sugared, or 1 oz. if using sugar-free; can also try cheesecake or vanilla flavors)

DIRECTIONS

Drain one of the cans of oranges into a large serving bowl, reserving the juice in the bowl and setting the oranges aside.  Whip the pudding mix into the juice.  Mixture will be thick.  Drain the pineapple and the second can of oranges well, discarding the juice.  Stir all the fruit, including the cranberry sauce, into the pudding-juice mixture until combined.  Refrigerate about an hour before serving.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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Triple Berry Jello with Freeze-Dried Fruit

As if making jello with fruit in it weren't easy enough, this recipe takes "easy" up a level!

When you look at the nutrition label on a box of jello, there are a lot of zeros.  However, gelatin is high in protein, and it is good for your joints, bones, fingernails, skin and hair.  (source)  It's also a great way to eat fruit.  You'll find lots of fruity-jello recipes on Pinterest and Google.

I wondered how simply adding freeze-dried fruit to jello would turn out.

Turns out:  terrific!

It's quite delicious, but it's also ultra easy because you don't have to rehydrate the freeze-dried fruit!  Score.  You just sprinkle it in straight from the can and stir.  *happy dance*

You can use any berry-flavor jello you want, and you can change up the fruit if you like.  I have one kiddo who isn't a blueberry fan, so I just used the strawberries and raspberries instead of all three (as you can see below).  Still delish.

TRIPLE BERRY JELLO WITH FREEZE-DRIED FRUIT

PREP TIME:  5-10 minutes
CHILL TIME:  at least 4 hours

INGREDIENTS

• 3 oz. box berry jello (raspberry, strawberry, or berry blue)  (If you're using sugar-free jello, it's not 3 oz.--you just want the small box of jello here.)
• 1/4 c. each of freeze-dried strawberries, raspberries, and blueberries*  (Or just use a total of 3/4 c. berries if you aren't using all three types.)  I get my freeze-dried fruit here.

DIRECTIONS

Stir jello mix into 1 c. boiling water.  When completely dissolved (about 2 minutes), stir in 1 c. ice cold water.  Stir in dry berries.  Chill until set, about 4 hours.

* You don't need to rehydrate the berries, just stir them in well.  During the jello setting time, the berries will rehydrate from the moisture of the jello.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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Wendy's Black Bean Soup (3 Ingredients!)

I got this incredibly simple recipe from a friend about 10 years ago, and it has been a family favorite ever since.  I'm not sure if "incredibly simple" is a better description or "ridiculously easy," so take your pick.

It's so easy, in fact, that I decided it would be the perfect thing to make after an 8-hour driving trip.  You know, the kind of trip when you know you'll be way too tired to make anything but you also will be tired of fast food?  Yeah, that.

We pulled in after this 8-hour road trip and literally had this on the table 20 minutes later.  It's one of those warm comfort foods that just hits the spot.  It's hearty and healthy, too.

WENDY'S BLACK BEAN SOUP

PREP TIME:  5 minutes
COOK TIME:  5-10 minutes

INGREDIENTS

• 2  14-oz. cans black beans, drained and rinsed
• 1 c. salsa
• 2 c. chicken broth

DIRECTIONS

Combine the ingredients in a large soup pot.  Bring to a boil.  If desired, mash the beans a little with a potato masher or an immersion blender.  Serve hot with crushed tortilla chips, shredded cheese, and/or sour cream* if desired.

*Did you know you can actually buy pantry-friendly shredded cheese and sour cream if you like?  (Right here.)  The chips, cheese, and sour cream are optional, though, so if you don't have them, don't worry.  This is a delicious soup anyway.

Try this recipe, then comment and let me know how you like it!  And Pin it to Pinterest to save and share using the image below.

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Hooray!  This blog post was featured here:

featured by Melynda at Scratch Made Food

Tomato Bouillon Zucchini Soup

Never heard of tomato bouillon?  I hadn't either, until a friend of mine introduced me to it.  It's similar to chicken, beef, or vegetable bouillon, but it's tomato-based.  Pretty handy to have on hand as a pantry staple, too.

The tomato bouillon I'm familiar with is made by Knorr and found in the Mexican section of my local grocery store.  You can see it at this link just so you know what you're looking for.

Tomato bouillon is the main ingredient in this soup, but the zucchini, pasta shells, and optional sausage come together nicely for an easy, tasty, pantry-friendly soup.

TOMATO BOUILLON ZUCCHINI SOUP

PREP TIME:  10 minutes
COOK TIME:  14 minutes

INGREDIENTS

• 10 c. water
• 10 tsp. tomato bouillon
• 1/2 c. small shell pasta
• 1 - 1 1/2 c. freeze dried zucchini (I've gotten mine here but you can also get it here)
• 1 Tbsp. dried minced onion
• 1 tsp. parsley
• 1 tsp. oregano
• 1/2 tsp. garlic powder
• 1 - 1/2 c. freeze dried sausage crumbles, optional (I get mine here)

DIRECTIONS

In a large pot over high heat, bring the water and the tomato bouillon to a boil.  Add the remainder of the ingredients to the boiling broth, then stir to combine.  Bring to a boil again and boil for 1 minute.  Reduce heat to low (or medium-low) and cover the pot with a lid.  Simmer for 14 minutes.  Serve hot.

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