Pantry Staples Recipe Contest

The Challenge: Create and submit a recipe using at least 4 of the ingredients from the list below and ONLY 2 OTHER ingredients.  You do NOT have to use all 15 ingredients….pick and choose!

The Prize: A signed copy of The $5 Dinner Mom Cookbook

15 Ingredients

  • Chicken
  • Ground Beef
  • Pork
  • Rice – Any variety
  • Pasta – Any shape
  • Canned tomatoes – Any variety
  • Dried Beans – Any variety
  • Broth – Any flavor
  • Bread – Any variety
  • Tortillas – Wheat, Flour or Corn, any size
  • Garlic powder
  • Onion powder
  • Italian Seasonings
  • Cumin
  • Chili powder

Recipes may include butter/margarine/oil and salt and pepper, which do not appear on the list.

All recipes must be submitted by Monday, March 29, 2010. The 5 winning recipes will be posted on Thursday, April 1st, along with the $5 Dinners Reader Created Pantry Staples List and the Pantry Staples Recipes page.

Note: I’m looking for creative and unique recipes!

To submit your recipe, email it to

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  1. says

    Sweet Potato Burritos

    1 large sweet potato (baked at 350 degrees until tender)
    1 tsp garlic powder
    1 tsp cumin
    1 tsp chili powder
    1 cup dried black beans (soaked overnight and cooked until tender)
    1 small onion, diced
    1 tbs olive oil
    1 package whole wheat tortillas

    In a small bowl, mash the sweet potato and seasonings. In a fry pan, saute onion in oil until translucent. Add beans to onions and stir until warm. Mash slightly. Spread each tortilla with sweet potato and then top with the bean mixture. Roll up and serve warm.

  2. says

    I learned how to make tasty refried beans from living in Mexico. This simple method of flavoring cooking oil makes a *huge* difference in flavor. My husband always knows when I’ve cheated and just thrown in garlic powder.

    My two extra ingredients are one or two jalapeno peppers and a couple of garlic cloves.

    1. Prepare any kind of bean – they should be really soft. Black beans, pinto, red beans, kidney – many different beans will work. Drain out the water and then mash them up. (Truthfully, I just use a can of vegetarian, plain refried beans – that is definitely a staple in my pantry.)

    2. In a big skillet, heat up a couple of tablespoons of vegetable oil. When the oil is hot, throw in the following:
    – jalapeno(s), sliced lengthwise but intact at the stem
    – 2 or 3 garlic cloves, smashed with a knife but not cut up
    – 2-4 small corn tortillas, sliced into 1/6s – small triangles

    3. The jalapenos should turn gray in parts and brown a bit. The garlic cloves will get all crusty brown. The tortillas will turn into chips, which should be removed when they look delicious. After the tortillas are down, take everything out of the oil with a spoon, preserving as much oil as possible in the pan.

    4. Allow the oil to cool some, then add in your beans. Return to heat and mix the beans up thoroughly in the oil – this should make the beans smooth and spreadable but not runny. If they’re runny, keep them under the heat a little more to burn off excess water.

    5. Salt, cumin and chili/cayenne to taste and enjoy with any kind of Mexican food.

    We have this as an entire meal occasionally by making tacos. Take corn tortillas and lay them right on the (gas) stove, on the things that keep pots off the burners. When you see a little smoke, turn them. This will make the corn tortillas smoky, hot and delicious. Fill with beans and maybe some avocado.

  3. Elizabeth T says

    Easy and less than $5.00 for sauted Boneless Chicken Thighs with
    rice and tomatoes!

    1 pound boneless Chicken Thighs
    1 Large Can Diced Tomatoes drained
    1 Package Instant Rice
    1 Tblp Italian Seasonings
    1 tsp Onion Powder
    1 tsp Garlic Power
    1 Can Chicken Broth
    Salt & Pepper to taste
    2 tblspn Olive Olie

    1 .Rub thighs with olive oil – lightly season with italian seasonings and let marinate 1 hour covered in fridge

    2. Heat olive oil in deep fry pan skillet – saute chicken until browned on both sides (about 8 mins total)

    3. Add rice and chicken broth – cook covered until rice is thickened – stir

    4 – Add garlic powder, onion powder, salt and pepper – saute for just a couple minutes – add Can of Diced Tomatoes (Drained).

    5. Saute until tomatoes are heated thru – stiring constantly so the rice doesn’t burn

    Serve – spoon out the rice / tomatoe mixture then place chicken thigh on top.
    Serve with Warm bread rolls and butter

    My 6 year old is EXTREMELY Picky but she helped me make this recipe that I did up with “leftovers” in the pantry & fridge and She ate every last bite!!!!! So either way it’s a winner for me :)

  4. Lisa Cox says

    1 pound ground beef
    1 can Rotel diced tomatoes with green chilis
    1 box whole wheat rotini noodles (prepared according to package directions)
    1/2 cup beef broth
    1 envelope taco seasoning mix (I use reduced sodium)
    1 1/2 c. shredded cheddar cheese

    Brown the ground beef. Drain off excess fat. Combine the beef, taco seasoning mix and beef broth in skillet. Reduce down (about 1/2). Combine with Rotel & rotini. Add in 1 cup of cheddar cheese. Bake in a 9 x 13 baking dish for 25 minutes at 350 degrees. Remove from oven, sprinkle remaining 1/2 cup cheese on top and bake for 5 more minutes.

    My kids love this! It’s one of their favorites! Sometimes instead of the Rotel, I will use a jar of salsa. It just depends on what I have on hand at the time. We also have added a can of Mexi-corn to the casserole.

  5. says

    I made up this recipe one day while I was on my “Greek food kick”. I hope you like it!

    2-3 cups cooked rice (brown or white, your choice)
    4 Small Chicken Breasts (about 2 lbs)
    1/2 cup crumbled feta cheese
    1/2 Lemon, squeezed
    2 tsp Italian Seasoning
    Dash Garlic Powder
    Dash Onion Powder
    Olive Oil

    1. Preheat the oven to 350. Slice the chicken breasts 3/4 of the way down the center and place them in a baking dish.
    2. Mix the feta cheese, lemon juice, Italian seasoning, garlic powder, onion powder and a dash of olive oil together in a small bowl.
    3. Put the mixture inside the chicken breasts and put any extra mixture over top of the chicken.
    4. Sprinkle olive oil over the chicken and place it in the oven for 30-40 minutes until chicken is cooked through.
    5. Serve over white or brown rice.

  6. Carol Conti says

    Chicken Zucchini Bake

    8 oz whole wheat Rotini or egg noodles
    2 chicken breasts, cubed
    salt & pepper to taste
    1-2 tbsp olive oil
    1 large can diced tomatoes with juices
    1 medium zucchini, halved lengthwise and sliced
    1 tbsp Italian seasonings
    1 tsp garlic powder
    1 tsp onion powder
    1 cup shredded cheese

    1. In a large pot, cook pasta according to package directions. Drain and set aside.

    2. Season cubed chicken breast with salt & pepper to taste.

    3. In a large skillet, heat 1 tbsp olive oil over medium heat. Add cubed chicken and cook, stirring occasionally so pieces are evenly browned. Remove chicken and set aside.

    4. In the same skillet over medium heat, add zucchini (and up to 1 tbsp of the remaining olive oil if necessary) and cook until tender (about 5 minutes), stirring occasionally. Add diced tomatoes with juices, Italian seasonings, garlic powder, onion powder and cooked chicken. Stir to combine, bring to a boil and lower heat. Simmer 10 minutes.

    5. Remove from heat and stir in cooked pasta.

    6. Place chicken, zucchini & pasta mixture until a 7×11 baking dish. Sprinkle with 1 cup shredded cheese.

    7. Bake in 350 degree oven for 20-25 minutes.

  7. diana says

    1- 16 oz can kidney beans
    1-16oz can pinto beans
    1-16oz can can whole corn
    1-16oz can tomatoes I’ve used just about any kind of these from the diced to the ones with chillies
    salt pepper garlic and onion and chilli powder to taste
    1 package of ranch dressing mix
    dump everything in big pot sometimes i add water sometimes not depending on how thick i want it let it cook for at least 20 minutes the longer it cooks the more the flavors mesh together pour in bowls
    sprinkle it with cheese if you like and serve with bread yum o !

  8. Tara says

    Cheap, quick, easy and one skillet. It’s a favorite in our house.

    1 1/2 cups cooked cut up chicken
    1 garlic clove (i use a couple dashes of powder)
    2 TBSP oil
    1 can (13 3/4) chicken broth
    1 package (9 oz) french cut green beans (I use the bigger bag.)
    1 tsp salt
    1/2 tsp Basil leaves
    dash of pepper
    1 1/2 cups dry Minute Rice

    Saute chicken and garlic in oil for 2-3 minutes.
    Add remaining ingredients except rice and bring to a full boil. Stir in rice and remove from heat, cover and let stand for 5 minutes. Enjoy!

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