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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
- •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
- 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.