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Use What You Have: Some of Our Favorite Pantry Pull Recipes

Use What You Have: Some of Our Favorite Pantry Pull Recipes It may surprise you how many delicious meals you can make with food you already have in your pantry. Take inventory of the assorted canned vegetables, cheese slices and frozen meat in your stock, and let these recipes featuring non-perishable items inspire you to get cooking.

Skillet Buffalo Chicken Pasta
Creamy, salty and ready in 20 minutes.
What you'll need:
1 tsp olive oil
1 lb bonesless, skinless chicken breasts, frozen or fresh
1/4 cup Moore's Original Buffalo Wing Sauce
2 1/2 cups bite-sized pasta, uncooked
2 1/2 cups water
1 cup frozen peas
4 oz reduced-fat cream cheese, cut into about 1" pieces
1/4 cup reduced-fat blue cheese dressing

Slow Cooker Black Bean Chili
You can spread out this hearty heart warmer over the course of a week, or you can freeze it for a few months.
What you'll need:
1 lb dry black beans
1 medium white onion, diced
12 oz can roasted red peppers, drained and diced
15 oz can dieced tomatoes
3 tsp garlic, minced
7 cups vegetable stock or water
2 cups (16 oz) salsa
1 tsp cumin
1 1/2 Tbsp Moore's Harissa Hot Sauce
salt and pepper, to taste

Quick Beef Vegetable Stir-Fry
Stir-fry is a simple way to get rid of any vegetables that may be reaching the end of their shelf life. While the recipe only calls for bell peppers and onions, really any crunchy vegetable will work.
What you'll need:
1/2 cup Moore's Original Marinade
1 lb top sirloin or chuck steaks, or other frozen meat
2 Tbso oil
2 medium bell peppers, one red, one green, sliced'1/2 yellow onion, thinly sliced lengthwise
2 Tbsp sesame seeds (optional)

Buffalo White Bean Quesadillas
A five ingredient vegetarian favorite. Add in mushrooms and spinach for an extra dose of nutrients.
What you'll need:
Moore's Blue Cheese Buffalo Wing Sauce
cheddar cheese
northern white beans
red onion, diced
flour or corn tortilla