cinderellasapron 
Today I am taking you along for my quarterly pantry clean out, where I try to find and make use of some groceries that have been forgotten or hanging around a while. Not only is it a great way to get creative with the family, but it cuts our grocery bill in half and ensures we aren’t wasting anything. We will be making Pesto Cannellini Penne, Cowboy Chili with Grits Muffins, Bacon and Pickle Pizza, and Salmon Cakes with Coconut Lime Rice!
Pesto and Cannellini Penne
Ingredients
- 12 ounces penne pasta (or pasta of choice)
- 14 ounce can cannellini beans, drained
- 1 cup pesto
- 1/4 cup parmesan cheese
- salt and pepper
Instructions
- Cook pasta according to package directions. Save 1/2 cup of the pasta water.
- Mix the pasta, pasta water, pesto, cannellini beans, parmesan cheese, and salt and pepper. Serve with fresh basil for some added freshness.
Cowboy Chili
Ingredients
- 1 pound ground beef
- 1/2 onion, minced
- 1 bell pepper, diced
- 28 ounce can baked beans
- 2 TBSP BBQ sauce
- 1 TBSP Worcestershire sauce
- 1/2 TBSP mustard
- salt and pepper, to taste
Instructions
- In a large skillet with a drizzle of oil over medium heat, cook the ground beef until no longer pink. Drain, if necessary, and set aside.
- Add a little more oil to the pan, and sauté the onion and pepper until softened. Add the ground beef back.
- Add in the baked beans, BBQ, Worcestershire, mustard, and salt and pepper. Cover, and cook on low for 30 minutes, or until thickened.
- Serve with grits muffins!
Grits Muffins
Ingredients
- 1 1/3 cups flour
- 1/2 cup quick cooking grits
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cup sour cream
- 6 TBSP melted butter
- 1/4 cup honey
- 3 eggs
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, combine the flour, grits, baking powder, baking soda, and salt.
- In a separate bowl, combine the sour cream, butter, honey, and eggs.
- Mix the wet ingredients into the dry. Divide the batter between 12 greased muffin cups (or use paper liners).
- Bake for 15 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Let cool 5 minutes before removing from pan.
Bacon and Pickle Pizza
Ingredients
- 2 TBSP olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning basil, oregano, and parsley
- 1 large pizza dough
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup parmesan cheese
- 1 cup dill pickle chips
- 4 slices bacon, cooked and chopped
- 1/2 tsp crushed red pepper (optional)
- ranch dressing, for drizzle (optional)
Instructions
- Preheat oven to 400 degrees F.
- In a small bowl, combine the olive oil, garlic powder, and Italian seasoning.
- Spread out the pizza dough on a parchment lined baking sheet. Brush the oil mixture all over the dough.
- Top with mozzarella and parmesan cheese. Bake for 15 minutes.
- Add the bacon and pickle chips on top, and bake an additional 5 minutes.
- Sprinkle on crushed red pepper, and drizzle with ranch, if desired.
Salmon Cakes and Coconut Lime Rice
Ingredients
Salmon Cakes
- 1 can skinless, boneless salmon
- 1 cup breadrcumbs
- 2 eggs
- 1/4 cup fresh parsley
- 2 TBSP mayonnaise
- 1 TBSP mustard
- 1 TBSP lemon juice
- 1/2 tsp garlic powder
- salt and pepper
Coconut Lime Rice
- 1 cup dry rice
- 1/2 cup water
- 1 can coconut milk
- 1/2 tsp salt
- 1 tsp lime zest
- 2 TBSP lime juice
- 1 TBSP green onions, diced
Instructions
Salmon Cakes
- In a large bowl, combine the salmon, breadcrumbs, eggs, parsley, mayonnaise, mustard, lemon juice, garlic powder, salt and pepper. Form into 6-8 patties.
- Heat 2 TBSP oil in a skillet over medium high heat. Fry the salmon cakes for 4-5 minutes per side, or until crispy and golden brown.
- Coconut Lime Rice
- In a medium saucepan, combine the rice, water, and coconut milk. Bring to a boil.
- Cover, reduce to a simmer, and cook 12-15 minutes. Fluff with a fork.
- Stir in the lime zest, juice, and salt. Cover and let sit 10 minutes.
- Serve with chopped green onions.
