These pantry dinners are versatile enough that you can swap in whatever you have on hand to make them.

Victoria Seaver, M.S., R.D.
March 21, 2020

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Well, this past week was a roller coaster of emotions. I wrapped up my first week of hunkering down and working from home and while I’m so thankful I can do both, I am also heartbroken for all the people who are in less desirable situations.

Everything feels overwhelming right now but I’m doing what I can to help others and take care of myself and my family as best I can. That includes daily walks, lots of cuddles with my dog and spending more time in the kitchen than I have in a long time. I look forward to rooting through my cabinets each night to see what I can create with what I have, and although I don’t always follow a recipe, this week’s dinners are pretty close to what I’ve been making. 

Your Meal Plan

The Eggs in Tomato Sauce with Chickpeas & Spinach (pictured above) is a regular recipe in my house, be it for breakfast or dinner. We make this often because we almost always have every single ingredient we need for it already in the house. If I don’t have the heavy cream needed to make the creamy sauce, I’ll just mix in a little whole milk or sour cream (we’re never without sour cream in my house—I love it!). Or if we’re out of spinach, I’ll mix in a veggie I do have on hand, like frozen green beans.

The Vegetarian Black Bean Soup is another pantry-dinner winner. This recipe calls for dried black beans but if you just have cans on hand, they’ll save you the time it’d take to soak the dried beans. What I love most about soup is that you can toss in just about anything and it’ll still taste good, so add whatever extra veggies you have on hand.

I hope you’re all staying well.  

Get ahead on prep for the week to make these easy recipes even easier:

  1. If you’ll be using dried black beans for Monday’s Vegetarian Black Bean Soup, soak them ahead of time and keep in the fridge till you need them. You’ll use black beans again for Wednesday’s Stuffed Sweet Potato with Hummus Dressing, so make extra to have enough for that meal, too.
  2. No canned soup or kale for Thursday’s Hearty Tomato Soup with Beans & Greens? Use canned tomatoes instead and season with salt, pepper and dried herbs and toss in whatever veggies you have in your fridge.

Sunday: Eggs in Tomato Sauce with Chickpeas & Spinach

Monday: Vegetarian Black Bean Soup

Tuesday: American Goulash

Wednesday: Stuffed Sweet Potato with Hummus Dressing (that yummy recipe pictured above!)

Thursday: Hearty Tomato Soup with Beans & Greens

Friday: Tortellini Primavera

We're making shopping easier with a list of all the ingredients you need to make this week's dinners, big-batch breakfast and featured cocktail. Get the shopping list.

Big Batch Breakfast

Making my morning meal has already creeped into work hours, so I’m going to meal-prep these muffin tin eggs ahead of time, so my breakfasts (and snacks!) for the week simply need a quick reheat before I eat. This recipe has a Southwestern spin—it’s made with black beans, cheese and peppers. Check out this guide for making easy muffin-tin eggs with whatever you have in your kitchen.

Get the Recipe: Muffin-Tin Omelets with Bell Pepper, Black Beans & Jack Cheese

Treat Yourself

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This cocktail is simple but so yummy. You make a quick simple syrup using blackberries (or any frozen fruit) plus rosemary (or an herb of your choice), which gives this cocktail its gorgeous hue and jammy flavor. I’ll switch it up and use gin or vodka or just use seltzer to make a mocktail.

Get the Recipe: Blackberry-Rosemary Vodka & Soda

Let me know if you make any of these recipes or what else you're doing to prep ahead for a healthy week! Email me at ThePrep@eatingwell.com.

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