Keep some staple items in your pantry and use them to quickly create delicious dinners for you and your family. With some creativity, you can transform everyday ingredients such as rice, pasta, tuna and canned beans into satisfying dinner options that everyone will love.

These delicious dinners feature two or more vegetables per serve and range from slow cooker pumpkin soup to curries made with coconut milk – ideal ways to use up what’s left of your pantry ingredients!

Veggie Chili

Stock your fridge, freezer and cabinets with key pantry ingredients for quick and easy dinner solutions that don’t involve running out to the store for groceries – perfect if money or time are tight – as well as being perfect for meal prepping on hectic weekdays!

Soups and stews are among the easiest meals to customize to meet any taste imaginable, allowing you to use up whatever veggies, beans or proteins are available in your refrigerator or pantry. Use leftover rice from previous days’ dinner as part of a simple rice bowl recipe or roast some veggies to create an easy salad to top your soup or stew off! Making one big potful each week reduces food waste while providing nutritious lunch and dinner meals throughout the week!

This vegetarian chili is deliciously satisfying. Made without any meat, but packed full of red kidney and black beans for extra filling power, add toppings of your choice for a unique and customizable meal experience!

Unless you already have black beans on hand, try substituting with cooked quinoa or another grain for extra protein and texture. Add a dash of dark chocolate or cocoa powder for some added sweetness!

Coconut Curry

Keep pantry-friendly ingredients such as beans, rice, canned tomatoes and tuna on hand as a quick and affordable solution for mealtime prep! Plus, this way of eating out won’t break the budget either!

This hearty veggie chili recipe uses canned beans, canned tomatoes and warming curry spices. Any vegetables from your freezer or fridge work great for this dish; corn and kale tend to work particularly well for this vegetarian chili recipe – you could even add in extra protein like shredded chicken for even more protein if desired! Our favorite vegetarian chili recipe! This hearty vegetarian chili is sure to fill you up while satisfying hunger pangs – our family always loves this!

These black bean enchiladas are another delicious freezer/fridge meal that you can create using ingredients you already have at home. From sauce and tortillas, all other ingredients can be found right in your pantry; many will even last months in the freezer!

This quick and easy coconut curry uses whatever vegetables you have on hand – we especially love zucchini, carrots and peppers but any variety will do. Plus you can go vegetarian by leaving out the chicken! Create it all within minutes and serve alongside rice and some roasted vegetables for the ideal weeknight dinner!

Tomato Soup

Tomato soup is an easy comforting treat that’s quick to prepare with ingredients you likely already have on hand. In this recipe, sauteed aromatics – onions and garlic – add flavor and fragrance; while tomatoes, tomato juice, and heavy cream provide the foundation. The result is a hearty yet creamy soup perfect for cold nights!

Use a high quality canned tomato, like San Marzano (the brand without added sugar). A splash of sherry vinegar adds an appealing tart finish at the end, although this step is optional. For creamy results, blend your sauce using either an immersion blender or in batches in a standard blender (beware not to overfill!).

White sugar balances the acidity of tomatoes while amplifying their flavor, while cayenne pepper can add some heat. You could also double up this recipe and freeze one for later or give as a gift! It makes an ideal weekend dinner or hearty lunch!

This easy weeknight dinner recipe takes only 20 minutes to make – perfect for busy weeknights! Pair with a green salad and grilled cheese “fingers” for an easy yet filling dinner experience. Leftovers should keep for approximately one week in the refrigerator or six months when frozen.

Banana Muffins

These banana muffins make an easy back pocket recipe that can use up any extra ripe bananas sitting idly on your counter without using complicated equipment or special ingredients; all it requires are pantry staples to get started!

All-purpose flour provides structure to muffin batter, while baking soda and powder act as leaveners to increase its rise. A bit of salt adds depth of flavor, while melting butter adds moisture and richness to these baked treats.

Whisk together all-purpose flour, baking powder, baking soda and ground cinnamon in a large bowl until just mixed; in another medium bowl combine wet ingredients (mashed bananas, melted butter, granulated sugar light brown sugar eggs and vanilla extract). Combine wet with dry ingredients by stirring until just mixed; lumps should remain. Spoon into muffin pan and bake until tops of muffins have golden hue and spring back when lightly touched.

These banana muffins are delicious on their own, but you can add extra flavor and nutrition by mixing in ingredients such as chocolate chips, chopped toasted pecans or walnuts, chia seeds or pumpkin seeds. To preserve freshness for three days – plus freeze leftovers! – store them in an airtight container at room temperature with plenty of room in between uses in an airtight container at room temperature – or store in an airtight container that you will return later for storage purposes.