Our freezer and pantry are full because I keep buying groceries, putting them away and then forgetting about them. Without a plan, I’d been doing whatever was quick and easy for dinner – takeout, fast food, cereal, soup from the deli, etc.
I’m done with that!
It isn’t healthy for us and it’s wasting money – and space in my kitchen!
So I’ve made meal plans the last two weeks, mostly using items I already have on hand. This is working out really well. The meals aren’t always 100% healthy (bacon and eggs was tonight’s dinner) and they are probably a too processed and high in sodium for some people.
But they are a bit improvement for us and that’s what matters to me.
Last night I put together a yummy pantry meal pasta dish, all from items we already had.
It was almost a hit. My daughter’s best friend was with us for dinner again. She and I both liked it completely, but my daughter picked the chickpeas out of her serving. It was her first time having them and she wasn’t a fan.
The lemon and dill went great with the tuna.
I will definitely make this kale, chickpeas and tuna pasta recipe again in the future – and maybe my girl will like the peas better next time.
Do you have a go to pantry meal?
Kale, chickpeas and tuna pasta
Ingredients
- •2 pouches single serve size of tuna in water
- •1 box of pasta I used spaghetti
- •4 cups kale
- •1 onion chopped
- •1 glove garlic chopped
- •1 can chickpeas drained
- •Juice of 1 lemon
- •1 tomato chopped
- •1/4 cup shaved Parmesan cheese
- •1/2 teaspoon dried dill
- •2 tablespoons olive oil
- •Salt and pepper to taste
Instructions
- Boil pasta according to instructions on package
- Meanwhile, sate onion and garlic in olive oil
- Add chickpeas. Heat until warm.
- Add kale and saute until wilted.
- Stir in dill and lemon juice.
- Toss with drained pasta.
- Add tomato and Parmesan, then toss again.
- Serve.
Pantry meal: Kale, chickpeas and tuna pasta recipe
That looks good. Though I’d have to leave out the kale and put in some other green veg. I can’t eat kale, spinach – any of those leafy green things.
Roasted red peppers would be a good swap!
Have you ever tried brown rice/amaranth pasta? Lower glycemic profile over pasta and won’t spike your blood sugar. Has protein, too. You can also make pasta with zucchini or squash. Are you using regular or Albacore tuna? There are some mercury guidelines with different types of tuna, and how it can affect children and women (especially if Princess wants to bear children someday). My kids love albacore tuna, but at their age, they can only have it 1x/month. I’m hesitant to even say any of this, you’ve been very unhappy with any suggestions I’ve made. It was without judgement, just throwing out ideas. Someone mentioned I don’t understand trauma (trust me, I do, and have the physical and emotional scars to prove it— that was really weird). But it looks like you actually took a suggestion (healthy pantry), and I think that’s great! Have you or Princess had a blood sugar test? It might be good to see if either of you are pre-diabetic. Your insurance may pay for nutritionist, in that case, too. Again, just an idea. Support and team always good.
I do like brown rice pasta – trying to use up what’s in our pantry, though. I’m not against suggestions. I’m against lectures and judgment, though I know I open myself up to it and there’s a fine line. I hope I didn’t offend you, as I know you didn’t mean to offend me. I just have to keep a balance for myself and say “this is what I need/don’t need to do the best I can right now.”
From where did you get your source for this?
It is my own recipe.