Staples to keep on hand in the pantry and refrigerator/freezer:
DRY STORAGE
- Rice- brown and white
- Flour
- Sugar-white and brown
- Croutons
- 2-3 kinds of cheese, such as cheddar and parmesan
- bread
- butter
- olive oil
- onions-I usually keep white and yellow onions on hand
- Garlic-fresh or in a jar in the refrigerator
- peanut butter
- soup broth-chicken, vegetable and beef
- cans of cream soup-cream of mushroom, cream of celery
- frozen vegetables
- crackers, like saltines and butter crackers
- bread crumbs
- cans of mushrooms, green chilis, artichoke hearts or bottoms, vegetables like green beans
- cans of tuna fish, salmon, black beans, refried beans
- cans of tomatoes, tomato sauce, tomato paste
REFRIGERATOR/FREEZER
- Frozen vegetables like broccoli and snap peas
- individual meat packs, like 1-2 chicken breasts or 1 pound of ground beef
- sour cream
- milk-I recommend skim
- cream
- butter
- jar of chopped garlic
- ketchup (not only is it a condiment, it fixes a lot of sauces!)
- dijon mustard (see above)
- Cheese such as cheddar, swiss and parmesan
- sour cream
- flour tortillas
- sour cream
- boxes of dried pasta in assorted shapes, such as angel hair and elbows
- flour tortillas
- basic seasonings to include salt, pepper, red pepper flakes, basil, cinnamon,
Cans of:
- cream soup
- broth, such as vegetable and chicken
- vegetables like peas and green beans, and black beans
- tomatoes
- tomato sauce
- tomato paste
- tuna fish and salmon
- green chilis
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