20 Healthy Pantry Recipes That Are Insanely Easy to Make

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Easy Rosemary Garlic White Bean Soup

Easy Rosemary Garlic White Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried)
• 3 cups vegetable broth
• 2 cans white beans (15 oz each), drained and rinsed
• 1 can crushed tomatoes (optional for body)
• 1 cup water (more as needed)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1. Heat olive oil in a large pot over medium heat and sauté onion until translucent, about 5 minutes.
2. 2. Stir in garlic and rosemary and cook 1 minute until fragrant.
3. 3. Add beans, tomatoes (if using), broth, and water; bring to a gentle simmer.
4. 4. Simmer 15–20 minutes, then lightly mash a portion of the beans to thicken the soup.
5. 5. Season with salt and pepper to taste.
6. 6. Serve hot, with crusty bread if desired.

2. Salmon Patty

Salmon Patty is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound canned salmon, drained and flaked
• 1/3 cup breadcrumbs
• 1 large egg
• 2 tablespoons chopped fresh dill
• Zest of 1/2 lemon
• 2 tablespoons mayonnaise (optional)
• 2 tablespoons finely chopped green onions
• Salt and pepper to taste
• 1 tablespoon olive oil for cooking

Instructions

1. 1. In a bowl, combine salmon, breadcrumbs, egg, dill, lemon zest, green onions, mayonnaise, salt, and pepper until evenly mixed.
2. 2. Shape mixture into four patties of about 3/4 inch thickness.
3. 3. Heat olive oil in a nonstick skillet over medium heat. Cook patties 3–4 minutes per side until golden and cooked through.
4. 4. Serve with lemon wedges and a simple greens side.

3. Firecracker Chickpea Meatballs

Firecracker Chickpea Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 can (15 oz) chickpeas, drained and roughly mashed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon chili flakes (adjust for heat)
• 1/2 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 tablespoon chopped parsley or cilantro
• 1 large egg
• 1 tablespoon olive oil
• Salt and pepper to taste
• Firecracker glaze: 2 tablespoons hot sauce, 1 tablespoon honey, 1 teaspoon soy sauce

Instructions

1. 1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. 2. Mash chickpeas with a fork leaving some texture, then mix in breadcrumbs, onion, garlic, chili flakes, paprika, cumin, parsley, egg, salt, and pepper until well combined.
3. 3. Shape the mixture into 12 evenly sized meatballs and place on the prepared sheet.
4. 4. Bake 18–20 minutes until firm and lightly browned.
5. 5. While they bake, whisk together hot sauce, honey, and soy sauce to make a glaze.
6. 6. Toss hot meatballs in the glaze or brush with glaze and serve.

4. Black Bean Buddha Bowls With Sweet Potato & Quinoa

Black Bean Buddha Bowls With Sweet Potato & Quinoa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup quinoa, rinsed
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 can black beans, drained and rinsed
• 2 cups kale, chopped
• 1 avocado, sliced
• 3 tablespoons lime juice
• 2 tablespoons tahini
• 2 tablespoons extra-virgin olive oil (for dressing)
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss sweet potato cubes with 1 tablespoon olive oil and a pinch of salt; roast 25–30 minutes until tender and edges caramelized.
2. 2. Rinse quinoa and cook in 2 cups water until fluffy, about 15 minutes.
3. 3. Warm beans in a small pot with a pinch of garlic, then season.
4. 4. Prepare dressing: whisk tahini, lime juice, 2 tablespoons warm water, and a pinch of salt.
5. 5. Assemble bowls: layer quinoa, roasted potatoes, beans, kale, and avocado slices; drizzle dressing.
6. 6. Season with salt and pepper to taste and serve.

5. Easy Veggie Enchiladas

Easy Veggie Enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 small tortillas (corn or flour)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cups mixed bell peppers, sliced
• 1 cup mushrooms, sliced
• 1 can black beans (15 oz), drained
• 1 cup corn kernels
• 2 cups enchilada sauce
• 1 cup shredded cheese (cheddar or Mexican blend)
• Sour cream and cilantro for serving (optional)
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 375°F (190°C).
2. 2. In a skillet, heat oil and sauté onion, peppers, and mushrooms until softened, about 5–7 minutes.
3. 3. Stir in black beans and corn, cooking until warmed through; season with salt and pepper.
4. 4. Warm tortillas to make rolling easier, then spoon filling down the center of each and roll up.
5. 5. Place seam-side down in a baking dish; cover with enchilada sauce and sprinkle with cheese.
6. 6. Bake 20–25 minutes until cheese is melted and bubbly.
7. 7. Serve with sour cream and cilantro if desired.

6. Spicy Honey Garlic Instant Pot Noodles

Spicy Honey Garlic Instant Pot Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon sesame oil or neutral cooking oil
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups vegetable or chicken broth
• 1/4 cup soy sauce
• 3 tablespoons honey
• 1–2 teaspoons chili flakes (or 2 tablespoons chili paste)
• 16 oz noodles (egg noodles or spaghetti)
• 2 cups mixed vegetables (bell peppers, broccoli, snap peas)
• Salt to taste
• Garnish: sliced scallions

Instructions

1. 1. Select Sauté mode on the Instant Pot. Heat oil and cook garlic and ginger until fragrant, about 1–2 minutes.
2. 2. Add broth, soy sauce, honey, and chili; stir to combine.
3. 3. Add noodles and vegetables; press down to submerge and distribute evenly.
4. 4. Close lid, set to High Pressure for 2 minutes, and seal valve.
5. 5. Quick-release when finished; open and stir to coat noodles.
6. 6. Taste and adjust seasoning; garnish with scallions and serve.

7. Smoky Tomato White Bean Soup

Smoky Tomato White Bean Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 (28-ounce) can crushed tomatoes
• 2 cups vegetable broth
• 2 cans cannellini beans (15 oz each), drained and rinsed
• Salt and pepper to taste
• Optional: 1/4 cup cream or coconut milk to finish

Instructions

1. 1. Heat oil in a large pot over medium heat; sauté onion until soft, about 5 minutes.
2. 2. Add garlic, paprika, and cumin; cook 1 minute until fragrant.
3. 3. Stir in crushed tomatoes and broth; simmer for 10 minutes.
4. 4. Add beans and simmer 5–7 minutes; season with salt and pepper.
5. 5. Use an immersion blender to partially blend the soup if desired for a creamier texture.
6. 6. If desired, swirl in cream or coconut milk and serve.

8. Alaskan Salmon Chowder

Alaskan Salmon Chowder is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon butter
• 1 small onion, diced
• 2 celery stalks, diced
• 2 cups potatoes, diced
• 1 cup corn kernels
• 2 cups milk or half-and-half
• 2 cups fish stock or clam juice
• 1 pound salmon fillet, skin removed and cut into chunks
• Salt and pepper to taste
• Chopped fresh dill for garnish
• Optional: 1/2 cup heavy cream for richness

Instructions

1. 1. In a large pot, melt butter and sauté onion and celery until translucent.
2. 2. Add potatoes and stock; simmer 10–12 minutes until potatoes are tender.
3. 3. Add corn and salmon; simmer 4–6 minutes until salmon is just cooked through.
4. 4. Stir in milk and dill; season with salt and pepper; simmer 2–3 minutes.
5. 5. If using, stir in heavy cream just before serving.

9. Sweet Potato Black Bean Chili

Sweet Potato Black Bean Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes (14–15 oz)
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Garnishes: avocado, fresh cilantro, lime wedges (optional)

Instructions

1. 1. Heat oil in a large pot over medium heat; sauté onion and garlic until translucent, about 5 minutes.
2. 2. Add sweet potatoes and spices; cook 2 minutes to bloom spices.
3. 3. Stir in tomatoes, beans, and broth; bring to a boil, then reduce heat to a simmer.
4. 4. Simmer 20–25 minutes until sweet potatoes are tender.
5. 5. Season to taste and serve with toppings as desired.

10. Mediterranean Tuna Salad

Mediterranean Tuna Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans (5 oz each) tuna in water, drained
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup feta cheese, crumbled
• 2 tablespoons capers, drained (optional)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. 1. In a large bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper to make a light dressing.
2. 2. Flake the tuna into the bowl with the dressing.
3. 3. Add cucumber, cherry tomatoes, red onion, olives, and capers; toss to combine.
4. 4. Fold in feta cheese and parsley, mixing gently so the cheese remains crumbly.
5. 5. Pour dressing over the salad and toss until evenly coated.
6. 6. Taste and adjust seasoning; chill for 15 minutes if desired to meld flavors, then serve.

11. Instant Pot Corn Chowder With Sweet Potato

Instant Pot Corn Chowder With Sweet Potato is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups diced sweet potato (about 1 large potato)
• 1 cup corn kernels (fresh or frozen)
• 2 cups vegetable or chicken broth
• 1 cup milk (dairy or plant-based)
• 1/2 cup diced celery
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika (optional)
• Salt and pepper to taste
• Chopped chives for garnish (optional)

Instructions

1. 1. Set Instant Pot to Sauté and heat oil. Add onion and garlic; cook until translucent, about 3–4 minutes.
2. 2. Stir in sweet potato, corn, celery, thyme, and paprika; cook 2 minutes.
3. 3. Pour in broth; seal the pot and cook on high pressure for 6 minutes. Allow natural release for 5–10 minutes, then quick release any remaining pressure.
4. 4. Open the pot and stir in milk. If you prefer a thicker chowder, blend a portion with an immersion blender and then return to pot.
5. 5. Season with salt and pepper. Serve hot, garnished with chives if desired.

12. Hearty Chickpea Noodle Soup

Hearty Chickpea Noodle Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 6 cups vegetable broth
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 cup small pasta (ditalini) or gluten-free alternative
• 1 can (14 oz) crushed tomatoes
• 2 cups fresh spinach
• 1 teaspoon dried thyme
• 2 tablespoons lemon juice (optional)
• Salt and pepper to taste

Instructions

1. 1. In a large pot, sauté onion, carrot, and celery in a splash of oil until softened, about 5–7 minutes.
2. 2. Add garlic and cook 30 seconds more.
3. 3. Add broth, crushed tomatoes, chickpeas, and thyme; bring to a gentle boil.
4. 4. Stir in pasta and cook until al dente, about 8–10 minutes.
5. 5. Add spinach and cook until wilted. Season with salt and pepper and finish with lemon juice if using.

13. Chicken Taco Soup

Chicken Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 pound boneless chicken breasts, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup corn kernels
• 1 can (15 oz) black beans, drained and rinsed
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt to taste
• Optional toppings: avocado slices, shredded cheese, chopped cilantro, lime wedges

Instructions

1. 1. In a large pot, heat oil and brown chicken pieces; remove and set aside.
2. 2. Add onion and garlic to the pot; sauté until translucent.
3. 3. Return chicken to pot and stir in tomatoes, corn, beans, broth, chili powder, cumin, and paprika; bring to a simmer.
4. 4. Simmer 15–20 minutes; season with salt.
5. 5. Serve with optional toppings such as avocado, cheese, cilantro, and lime.

14. Vegan Stuffed Sweet Potatoes

Vegan Stuffed Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium sweet potatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 red bell pepper, diced
• 1/2 cup onion, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• Salt and pepper to taste
• Optional toppings: avocado slices, salsa, vegan cheese

Instructions

1. 1. Preheat oven to 400°F (200°C). Prick potatoes with a fork and bake 45–50 minutes until tender.
2. 2. In a skillet, sauté onion and pepper until softened. Stir in black beans, corn, and spices; cook 3–4 minutes.
3. 3. Remove from heat and stir in cilantro and lime juice; season with salt and pepper.
4. 4. Slice potatoes open, fluff the insides with a fork, and stuff with the bean mixture.
5. 5. Top with avocado, salsa, or vegan cheese as desired and serve.

15. Instant Pot Chickpea Chana Masala

Instant Pot Chickpea Chana Masala is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups canned chickpeas, drained
• 1 tablespoon neutral oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 can (14 oz) crushed tomatoes
• 1 cup water or vegetable broth
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon chili powder (optional)
• 1 teaspoon salt, adjust to taste
• 2 tablespoons chopped cilantro for garnish
• 1 tablespoon lemon juice

Instructions

1. 1. Turn Instant Pot to Sauté and heat oil. Cook onion, garlic, and ginger until soft, about 4–5 minutes.
2. 2. Add garam masala, cumin, turmeric, and chili powder; stir for 30 seconds.
3. 3. Add chickpeas, tomatoes, and broth; seal the lid and cook on high pressure for 8 minutes. Allow natural pressure release for 10 minutes.
4. 4. Quick release remaining pressure and stir. Add lemon juice and adjust salt; garnish with cilantro.

16. Salmon Salad

Salmon Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 salmon fillets (about 6 oz each), skin removed
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 cups mixed greens
• 1 cup cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1 avocado, sliced
• Dressing: 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (optional), Salt and pepper to taste

Instructions

1. 1. Season salmon with salt and pepper. Sear in a skillet with olive oil over medium-high heat for 3–4 minutes per side until just cooked through. Let rest, then flake into large pieces.
2. 2. Divide greens, cucumber, tomatoes, onion, and avocado among four plates; top with salmon pieces.
3. 3. Whisk dressing ingredients in a small bowl and drizzle over the salad. Season with salt and pepper to taste.

17. Irresistible Red Lentil Curry

Irresistible Red Lentil Curry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 1 tablespoon curry powder
• 1 teaspoon ground cumin
• 1 cup red lentils, rinsed
• 1 can (14 oz) crushed tomatoes
• 1 can (14 oz) light coconut milk
• 2 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. 1. Sauté onion, garlic, and ginger in oil until translucent.
2. 2. Add curry powder and cumin; cook 1 minute.
3. 3. Stir in lentils, tomatoes, coconut milk, and broth; bring to a simmer.
4. 4. Simmer 20–25 minutes until lentils are tender, stirring occasionally.
5. 5. Season with salt and garnish with cilantro.

18. Vegan Lentil Loaf

Vegan Lentil Loaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups cooked lentils
• 1 cup rolled oats
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons ground flaxseed mixed with 6 tablespoons water (flax egg)
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 2 tablespoons soy sauce or tamari
• 1 tablespoon olive oil
• 1/4 cup water as needed
• 1/2 cup ketchup for glaze
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 350°F (175°C). Prepare flax egg by mixing flaxseed with water and letting it thicken.
2. 2. In a bowl, mash lentils slightly and mix in oats, carrot, onion, and garlic.
3. 3. Stir in flax mixture, tomato paste, thyme, cumin, soy sauce, and a little water if the mixture feels dry.
4. 4. Press the mixture into a loaf pan and bake for 40–45 minutes. Brush glaze over top and bake 10 minutes more.
5. 5. Let cool slightly, slice, and serve.

19. Keto Avocado Chicken Salad

Keto Avocado Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups shredded cooked chicken
• 1 ripe avocado, diced
• 1/3 cup mayonnaise
• 1 celery stalk, finely chopped
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill
• Salt and pepper to taste
• Optional: 2 tablespoons chopped cooked bacon for extra keto crunch

Instructions

1. 1. In a bowl, mash the avocado with mayonnaise until creamy.
2. 2. Stir in chicken, celery, dill, lemon juice, and salt and pepper. Add bacon if using.
3. 3. Chill for 15 minutes to let flavors meld, then serve on lettuce wraps or a bed of greens.

20. Slow Cooker Buffalo Chicken Chili

Slow Cooker Buffalo Chicken Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup buffalo sauce
• 1 can (15 oz) black beans, drained and rinsed
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper

Instructions

1. 1. Place chopped onion and minced garlic in the bottom of a large slow cooker and add 1 cup of chicken broth to loosen any browned bits.
2. 2. Layer the chicken pieces over the onions and garlic.
3. 3. Add diced tomatoes, buffalo sauce, black beans, chili powder, cumin, paprika, salt, and pepper. Pour in the remaining broth to mostly cover the ingredients.
4. 4. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is tender and shreddable.
5. 5. Remove the chicken, shred with two forks, return to the pot, and stir to combine. Simmer 10–15 minutes to meld flavors.
6. 6. Taste and adjust seasonings as needed; serve hot with your preferred toppings if desired.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.