Use Pantry Staples To Avoid Splurging On End-Of-Week Take-Away Meals

Jannine Myers

Do you find that meal prepping only seems to take you through the first half of the week and by Thursday you’re out of food and meal ideas? I’m sure you’re not alone; I feel that that is probably the case in most households, even in those where meal prep and planning is a priority. It’s difficult to keep the momentum going from Sunday all the way through to Friday, and most likely, end-of-week temptations to pick dinner up from a favourite take-away joint will override any resistance.

If you really want to save money however, and also put a healthier home-made meal on the table, then don’t underestimate the meal potential of a few staple pantry items and leftover produce. Last week, for example, as Thursday rolled around and the perishables from our previous weekend’s grocery shop were mostly all consumed, it was time to get a little innovative. Here’s how I managed to put together a meal (that also served as leftover Friday lunch), from the following items:

  • Canned corn kernels
  • Canned pink salmon
  • Brown rice
  • Oats
  • Eggs
  • Dried onions and dried garlic
  • Italian seasoning
  • Shredded cheese
  • Leftover produce – broccoli, beets, and zucchini

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I guess you could say the end result was a brown rice and salmon pie, with roasted veges. It’s obviously not nearly as appetizing as the take-away meal you’d much rather be eating, but if health and finances are a priority for you then cooking with simple and minimally processed pantry staples should be an option you’re willing to consider : )

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