Shelf Ready Meals

Winter Storm Meal Ideas: Quick and Easy Pantry Recipes

As winter storms approach, it's essential to be prepared, especially when it comes to meals. If you find yourself running low on food during the storm, don’t worry! Here are some quick and easy meal ideas made from ingredients you likely already have in your pantry.

1. Pasta with Garlic and Olive Oil

• Cook any pasta you have on hand.

• In a pan, heat olive oil and sauté minced garlic until fragrant.

• Combine the cooked pasta with the garlic oil and season with salt, pepper, and any herbs you have.

  
  

2. Bean and Rice Bowl

• Cook rice according to package instructions.

• Heat canned beans (like black or kidney beans) and season with spices such as cumin and chili powder.

• Top the rice with beans, and add any canned vegetables or salsa you have.

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3. Vegetable Soup

• In a pot, combine water or broth with any canned or frozen vegetables.

• Add seasonings like salt, pepper, and dried herbs.

• Simmer until heated through and enjoy a warm bowl of soup.

  
  

• 4. Gluten Free Pancakes or Waffles

  2 c non dairy milk

  ¼ c oil or melted butter

  2 T ground flax

  2 T honey

  2 tsp apple cider vinegar

  1 t vanilla

  2 c gluten free flour

  1 T baking powder

  ½ t baking soda

  ¼ t salt

• To Make Pancakes:

• Whisk together milk, oil, flax, honey, vinegar, and vanilla. Combine dry ingredients in a separate bowl. Whisk wet and dry ingredients together until smooth. Pour batter onto heated skillet (about ¼ c per pancake.) Cook one side until bubbles form. Flip and cook one more minute. 

5. Cowboy Casserole

   • 1 can (15 oz) black beans, drained and rinsed

   • 1 can (15 oz) pinto beans, drained and rinsed

   • 1 can (15 oz) corn, drained

   • 1 can (10 oz) diced tomatoes with green chilies

   • 1 cup bell pepper, diced

   • 1 cup onion, diced

   • 1 teaspoon chili powder

   • 1 teaspoon cumin

   • Salt and pepper to taste

   • 1 package (8.5 oz) gluten free cornbread mix (or see next post for recipe)

     
     

   Instructions

   1. Preheat the oven to 400°F (200°C).

   2. In a large mixing bowl, combine the black beans, pinto beans, corn, diced tomatoes, bell pepper, onion, chili powder, cumin, salt, and pepper. Mix well.

   3. Spread the bean and corn mixture evenly in a greased 9x13 inch baking dish.

   4. Prepare the cornbread mix according to package instructions.

   5. Pour the prepared cornbread batter over the bean and corn mixture, spreading it evenly.

   6. Bake in the preheated oven for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

   7. Let it cool for a few minutes before serving. Enjoy!

      
      

6. Beans and Cornbread

   Gluten free cornbread

   • 1 1/4 cups non dairy milk

   • 2 tsp vinegar

   • 1 1/4 c fine-grain cornmeal

   • 1 c gluten free flour

   • 1/2 tsp baking soda

   • 2 tsp baking powder

   • 3/4 tsp sea salt

   • 3 Tbsp sugar

   • 1 T egg replacer mixed with 2 T water*

   • 1/4 c melted non dairy butter

   • 3 Tbsp honey

   Preheat oven to 400°F. Grease an 8x8 pan. 

   Mix 1 T egg replacer with 2 T water. Set aside.

   Mix milk and vinegar together and set aside. In a mixing bowl, mix cornmeal, flour, baking soda, baking powder, salt, and sugar.

   Stir butter and honey into milk mixture. Add wet ingredients into the dry ingredients and mix until smooth. Stir in egg replacer last. 

   Pour the batter into the pan and smooth top with spatula.

   Bake for 25 minutes. Let cool slightly before cutting and serving.

   
   
   
   

   This simple recipe for pinto beans is perfect to complement your cornbread. It uses pantry staples and can be prepared in just a short amount of time.

   Ingredients

   • 2 cups canned pinto beans (drained and rinsed)

   • 1 tablespoon olive oil or butter

   • 1 small onion, chopped

   • 2 cloves garlic, minced

   • 1 teaspoon ground cumin

   • 1 teaspoon chili powder (optional)

   • Salt and pepper to taste

   • 1 cup vegetable or chicken broth (or water)

   • Fresh cilantro or parsley for garnish (optional)

   Instructions

   1. In a medium saucepan, heat the olive oil or butter over medium heat.

   2. Add the chopped onion and sauté until translucent, about 3-4 minutes.

   3. Stir in the minced garlic, cumin, and chili powder (if using), and cook for another minute until fragrant.

   4. Add the drained pinto beans and broth (or water). Stir well to combine.

   5. Bring the mixture to a gentle simmer. Cook for about 10-15 minutes, allowing the flavors to meld. If it gets too thick, add a bit more broth or water.

   6. Season with salt and pepper to taste.

   7. Serve hot, garnished with fresh cilantro or parsley if desired.

   Enjoy your pinto beans alongside your cornbread for a comforting meal!

7. Minestrone Soup and Garlic Focaccia

Garlic Focaccia

2 c gluten free flour

 (I used the Better Batter All Purpose Flour)

2 tsp instant or rapid rise yeast

1 tsp salt

2 tsp baking powder

1 ½ c warm water 

1 T maple syrup or honey

1 tsp vinegar

⅓ c olive oil

2 Tbsp dairy free butter

1 tsp garlic powder 

favorites herbs for topping

Combine flour, instant yeast, baking powder, and salt.  Add in warm water and maple syrup and mix with a spatula until well combined. Pour in olive oil and vinegar and mix very well with a spatula. You can also use a mixer if desired, but I mixed it by hand.

Pat out dough onto a parchment lined baking sheet. (I used the quarter sheet and it was the perfect size!) Cover with a light towel or plastic wrap and set in a warm place for about 30 minutes. (I stirred this up first and set it near the warm oven while I prepped the rest of dinner and it worked perfectly!) Preheat oven to 350. Drizzle melted butter and herbs over the top if desired before baking. Bake 20 minutes or until golden. Broil for a couple of minutes to help crisp the top of the bread, if desired.

Gluten-Free Minestrone Soup Recipe

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, diced*

• 2 celery stalks, diced*

• 1 zucchini, diced*

  *or whatever veggies you have on hand!

• 1 can (14 oz) diced tomatoes

• 4 cups vegetable broth (ensure gluten-free)

• 1 can (15 oz) kidney beans, drained and rinsed

• 1 cup gluten-free pasta (such as rice or quinoa pasta)

• 1 teaspoon dried basil

• 1 teaspoon dried oregano

• Salt and pepper to taste

• Fresh parsley or basil for garnish (optional)

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

2. Add the minced garlic, carrots, and celery. Cook for another 5 minutes, stirring occasionally.

3. Stir in the zucchini, diced tomatoes (with juices), vegetable broth, kidney beans, basil, oregano, salt, and pepper.

4. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes.

5. Add the gluten-free pasta and cook according to the package instructions until al dente, usually about 8-10 minutes.

6. Taste and adjust seasoning as needed. Serve hot, garnished with fresh parsley or basil if desired.

Enjoy!

This hearty gluten-free minestrone soup is perfect for a quick and nutritious meal using pantry staples!

8. Quick Salmon Patties Recipe

Ingredients

• 1 can of canned salmon, drained

• 1 cup gluten-free cracker crumbs or bread crumbs

• 1 flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes)

• 2 tablespoons olive oil

• 1 tablespoon fresh or dried dill

• Salt and pepper to taste

Instructions

1. In a large bowl, combine the canned salmon, gluten-free cracker crumbs or bread crumbs, flax egg, dill, salt, and pepper.

2. Mix until all ingredients are well combined.

3. Form the mixture into patties, about 2-3 inches in diameter.

4. Heat olive oil in a skillet over medium heat.

5. Add the patties to the skillet and cook for about 4-5 minutes on each side, or until golden brown and crispy.

6. Remove from the skillet and drain on paper towels.

7. Serve warm, optionally with a dipping sauce or salad.

   
   

   Quick Vegan Tartar Sauce Recipe

   To make a quick tartar sauce, follow these simple steps:

   Ingredients

   • 1 cup vegan mayonnaise

   • 2 tablespoons dill pickle relish

   • 1 tablespoon lemon juice

   • 1 teaspoon Dijon mustard

   • 1 tablespoon capers, chopped (optional)

   • Salt and pepper to taste

   • Fresh dill or parsley, chopped (optional)

   Instructions

   1. In a mixing bowl, combine the vegan mayonnaise, dill pickle relish, lemon juice, and Dijon mustard.

   2. Add chopped capers if using, and mix well.

   3. Season with salt and pepper to taste.

   4. If desired, stir in fresh dill or parsley for added flavor.

   5. Refrigerate for at least 30 minutes before serving to let the flavors meld.

   Enjoy your quick vegan tartar sauce with your favorite dishes!

Enjoy your delicious salmon patties!

9. Creamy Potato Soup

   3- 4 lbs potatoes, peeled and diced

   4 cups chicken broth

   ½ cup onion, chopped

   1 can (13–14 oz) coconut milk

   Garlic powder, to taste

   Salt, to taste

   Black pepper, to taste

   Chives, chopped (for garnish)

Add the potatoes, chopped onion, and chicken broth to a large pot and bring to a boil, then reduce to a simmer and cook for 15–20 minutes until the potatoes are fork-tender. Season with garlic powder, salt, and black pepper, then stir in the coconut milk and let simmer for about 5 more minutes. Remove 1-2 c of potato chunks and set aside. Blend soup with an immersion blender until smooth, then stir in potato chunks.

Taste and adjust seasoning as needed. Top with crumbled bacon, chives, green onion, dairy free cheese or dairy free sour cream.

10. One Pot Mexican Rice

1 Tbsp oil

1 c uncooked rice

1/2 diced onion

garlic

1 Tbsp tomato paste or 1/2 c canned tomato sauce

1 3/4 c broth

1 tsp chili powder

1/2 tsp cumin

1 can black beans, drained

1 can corn, drained

optional protein: 1 c chicken or ground beef, cooked

Add rice to pot with a little oil and toast- stir until lightly golden over low heat. Stir in tomato and spices. Add broth, beans, corn, and protein if using. Bring to a boil. Lower heat, cover and simmer 15 minutes or until rice is tender. Top with dairy free cheese or sour cream. Wrap in a tortilla for a quick burrito.

11. Chickpea Curry

1 Tbsp oil

1/2 onion, garlic cloves

1 Tbsp curry powder

1/2 tsp cumin

1 Tbsp tomato paste or 1/2 c canned tomatoes

2 cans chickpeas, drained

1 can full fat coconut milk

Cook onion and garlic until soft. Stir in sauces and cook about a minute. Add in tomatoes and chickpeas. Stir to coat. Pour in coconut milk and salt. Simmer. Add in frozen veggies or potatoes if desired. Serve over rice or quick flatbread.

Quick FlatBread

⅔ c plain vegan yogurt 

4 tsp olive oil

1 tsp baking powder

½ tsp salt

1 c gluten free 1:1 flour plus extra for rolling 

To make flatbread- mix ingredients to form a soft dough. Dough should be soft and not crumbly. However it should not be overly sticky. Add extra flour if needed- 1 T at a time. 

Take a ball of dough and roll onto a surface dusted with gluten free flour. Roll until about 1/4” thick. 

Heat skillet over low heat. Pour a little olive oil in the pan and cook flatbread about 2 minutes on each side until lightly browned. 

12. 7 can stew

• Canned chicken or chickpeas

• Canned carrots

• Canned green beans

• Canned diced tomatoes (plain)

• Canned potatoes or corn

• Canned lentils or white beans

• Canned coconut milk or extra veggies (your choice)

  • Open, drain if needed

  • Combine everything in a pot or large container

  • Season with salt, pepper, garlic powder, or herbs

  • Warm over stove

Other Quick Ideas:

• Fried Rice

• Baked Oatmeal

• Buttered Noodles and veggies

• Beans and Rice

• Bean Tacos

• Baked potato Bar

• Gluten free ramen and veggies

Stay Safe and Warm

These meal ideas are not only quick to prepare but also use ingredients that are likely already in your pantry. Stay safe, warm, and well-fed during the winter storm!