If Covid 19 has taught me anything, it is to have a stocked pantry! We all remember when the shelves in the grocery stores were empty and if there were anything available, there were limits on how much you could buy. That was a scary feeling to me and I’m sure to most of you.
Me and my hubby have been doing a lot of research and have made the decision to grow our “working pantry.” I’m not talking about what a lot of us did for y2k. Who remembers that? We were prepping like crazy and ended up with nothing even happening! That was a crazy time…No, I’m talking about a fully stocked, working pantry that you are constantly using, not giving foods a chance to expire.
Anything can happen at anytime, not being scared, just prepared, ( that’s my new slogan lol) is the way I want to be. So, I have been stocking up on a few staple items that have a longer shelf life. Every time I go for groceries, I just pick up an extra thing or two to place in my pantry. I’m learning to write expiration dates in sharpie on the item and place new items to the back and push the older items forward. We don’t have a bunker lol but we do want to have enough to last for a few weeks or even months if it was necessary…you just never know.
We are actually having some fun with this. I decided to start making some meals using only what I have in my pantry. I figure if anything does actually happen and we can’t get to the store, I want to have some tried and true, go to recipes.
This recipe is a recent one and it turned out really good! So, I wanted to share it with you. Hopefully you like it as well.
These are the ingredients I used for this meal. Everything with exception to the cheese came from my pantry. I did have the cheese in my fridge already and I am starting to freeze small batches of cheese for future use.
- 1 can chicken breast chunks
- 1 15 oz can corn, drained
- 1 15 oz can chicken broth
- 1 can enchilada sauce
- 1 small can green chilis diced
- 3/4 cup rice, I used med grain
- 1 tsp chili powder
- 8 oz mexican shredded cheese
I made this all in one deep iron skillet.
First, bring the broth and chili powder to a simmer then add rice. Stir and once it starts to boil, reduce to simmer, cover with a lid and let cook on low for 15 minutes.
Once rice is cooked, add the rest of the ingredients, drain corn and chicken. Stir together and let simmer for 5-10 minutes.
The chicken will shred and disperse as you stir. The last thing you do is top with cheese and place lid on for about 5 minutes, until cheese is melted.
This is a hearty meal and goes a long way! Just the two of us ate and had lots of leftovers. You can freeze it if you like.
We had homemade corn tortillas with ours and it was so good!
I will link the recipe for those here: https://thethriftyjewell.com/food-recipes/thriftyblogwriter/2021/10/56/41/4892/
I encourage you to begin stocking your pantry with extra foods but not only that, sticking foods that you can make full meals with!