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