Description
Discover 15 budget-friendly pantry meals that each require just four ingredients or less. These simple recipes are perfect for busy weeknights, students, or anyone looking to save money without sacrificing flavor. With minimal prep and easy-to-find pantry staples, you can whip up delicious breakfasts, mains, snacks, and sweets with minimal fuss.
Ingredients
Units
Scale
Basic Pantry Essentials
- Pasta (various shapes) – 1 pound
- Canned beans (black, pinto, or garbanzo) – 1 can (15 oz)
- Canned tomatoes (diced or crushed) – 1 can (15 oz)
- Rice (white or brown) – 2 cups
- Canned tuna – 1 can (5 oz)
- Eggs – 4 large
Flavor Boosters
- Shredded cheese – 1 cup
- Peanut butter – 1/2 cup
- Soy sauce – 2 tbsp
- Tortillas – 4 large
- Maple syrup or honey – 2 tbsp
Optional Add-ins (for serving or extra nutrition)
- Fresh or frozen vegetables – 1 cup
- Herbs and spices (salt, pepper, chili flakes) – to taste
Instructions
- Pasta with Tomato Sauce – Cook pasta according to package directions. Drain and toss with canned tomatoes and a sprinkle of salt. Top with shredded cheese, if desired.
- Chickpea Stir-Fry – Drain and rinse canned chickpeas. Sauté in a pan with a splash of oil, soy sauce, and optional veggies until heated through. Serve over rice.
- Tuna Fried Rice – Cook rice according to package directions. In a skillet, stir together cooked rice, canned tuna (drained), and a splash of soy sauce. Add frozen peas if available.
- Egg & Bean Breakfast Wrap – Scramble eggs in a pan. Spoon beans onto tortillas, top with eggs, cheese, and roll up.
- Peanut Butter Noodles – Cook pasta and drain. Toss with peanut butter, a bit of soy sauce, and chili flakes for heat.
- Simple Bean Soup – Combine canned beans, canned tomatoes, and 1 cup water in a pot. Simmer 10 minutes; season to taste.
- Rice & Beans – Cook rice, stir in canned beans (drained), and season with salt, pepper, or spices.
- Crispy Cheese Quesadilla – Sprinkle cheese on a tortilla, fold, and cook in a skillet until crisp. Slice and serve.
- Maple Oatmeal – Cook oats with water, stir in maple syrup or honey, and a pinch of salt.
- Tomato Rice – Simmer rice with canned tomatoes, water, and salt until fluffy.
- Easy Tuna Melts – Mix canned tuna with a bit of mayo or oil, spoon onto bread or crackers, top with cheese, and broil until bubbly.
- Egg Drop Soup – Bring 2 cups water and soy sauce to a boil. Slowly drizzle in beaten eggs, stirring gently until cooked.
- Quick Bean Chili – Combine canned beans, canned tomatoes, and chili powder in a saucepan. Heat through and serve.
- Simple Fried Eggs on Rice – Fry eggs in a pan, serve over hot rice with a sprinkle of soy sauce.
- No-Bake Peanut Butter Cookies – Mix together oats, peanut butter, and honey. Form into balls and chill until set.
Notes
- Swap in any available vegetables or grains as needed.
- Add herbs or spices for extra flavor at no extra cost.
- Many of these meals can be made vegan or vegetarian with simple substitutions.
- Leftovers store well in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 main dish
- Calories: 250-400 (varies by recipe)
- Sugar: 2-8g
- Sodium: 350-600mg
- Fat: 3-15g
- Saturated Fat: 1-5g
- Unsaturated Fat: 2-10g
- Trans Fat: 0g
- Carbohydrates: 35-60g
- Fiber: 3-8g
- Protein: 8-18g
- Cholesterol: 0-90mg
