Kitchen Staples
I love watching Food Network and reading cooking magazines (Everyday with Rachel Ray, Weight Watchers, Cooking Light). I find about once per year every magazine and cooking show creates their own Kitchen Staples list which of course are the must have things in your pantry. Some items I find are must haves in my pantry at all times (ie frozen veggies) and other items I find I rarely use and are thus thrown away due to spoilage (fresh ginger).
So I’ve come up with a hybrid method for determining how to stock my pantry each season. I tend to read the lists that have been developed by my favorite shows and magazines and then compare it to what I find myself cooking often. Thereby I have little to no spoilage and always have the ingredients I need to whip together a quick meal without having to go to the store.
Here’s a peak at my pantry:
- Chicken Broth - 99% fat free 32 oz container
- 2 cans cream of anything soup - reduced fat version of course
- 2 cans rotel
- 1 package frozen “trinity” mix (onions, bell pepper, celery)
- 1 jar pasta sauce
- 1 package spaghetti - any kind
- 2 packages of store brand rice side dish
- 1 can diced tomatoes
- 1 can tomato soup
- 1 pound velveeta cheese
- 1 pound frozen chicken, ground beef, brautwursts, and ground pork
- 1 jar BBQ sauce
- Shredded cheese
- 1 can chili
- 1 package hot dogs
- 2 cans tuna helper
- 1 tuna helper
- 2 pounds of frozen veggies (normally 1 pound peas & carrots, 1 pound something else - corn, broccoli, cauliflower)
- small jar minced garlic
What do you keep stocked in your pantry?
