What to stock for fast meals

  • September 4, 2013 - 2:11 PM

Keeping a variety of staples on hand will help you pull together meals quickly.

in the refrigerator

Eggs: breakfast dishes, quiches, baked goods, egg salad, hard-boiled eggs for salads

Parmesan cheese: salads and pasta dishes

Cheddar cheese: Mexican dishes, omelets, salads, sandwiches

Sour cream: casseroles and sauces

Refrigerator biscuits: accompaniments, casseroles and breakfast dishes

Soy sauce: Asian dishes and marinades

Hot sauce: egg dishes, soups, Mexican dishes, salsas and dips

In the pantry

Olive and vegetable oils: sautéing and grilling, salad dressings, vegetable dishes

Broth, chicken or vegetable: soup, stews, pasta sauces

Dried pasta: Italian dishes, casseroles, soups, salads, side dishes

Rice, white or brown: soups, stews, casseroles, side dishes

Spaghetti sauce: pasta dishes, meatball subs, baked casseroles

Salsa: dips, salads, condiment, Mexican dishes

Canned tomatoes: sauces, soups, stews, casseroles

Italian dried herbs: soups, stews, casseroles, omelets, pizza, salad dressings, marinades

Canned beans (black, kidney, chickpeas, Northern): soups, salads, chili, dips, Mexican dishes, casseroles

Bread crumbs: casseroles, meatloaf, coating for fried/sautéed food

Condensed soups: casseroles and sauces

Roasted red peppers: salads, sauces, soups, antipasti platters, sandwiches

Tuna: salad, sandwiches, casseroles

In the freezer

Corn and flour tortillas: tacos, quesadillas, burritos, wraps, flatbread pizzas

Pie crusts: quiches, meat turnovers, pies

Bags of mixed vegetables: pasta, soups, casseroles

Spinach: pasta, casseroles, soups

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