Budget Pantry Recipes

Real meals from shelf-stable pantry staples, most for under $1.25 a serving. Tap a recipe to open it right here, then use its Print this recipe button to keep a copy for your go-bag binder or the fridge.

No power or heat needed

No-Bake Peanut Butter Oat Bites – about $0.40 a serving · 10 min · no heat

Four ingredients, no cooking, no power needed. Great for lunchboxes and outage snacks.

Serves: 6 (2 bites each)
Prep time: 10 min
Cook time: None
Estimated cost per serving: about $0.40

Ingredients

• 1 cup old-fashioned rolled oats
• 1/2 cup peanut butter
• 1/3 cup honey
• 1/3 cup raisins
• 2 to 3 tbsp mini chocolate chips (optional, as pictured)

Directions

1. Stir the peanut butter and honey together in a bowl until smooth.
2. Mix in the oats, raisins and chocolate chips (if using) until everything is coated and the mixture holds together. If it is too sticky, add a spoonful more oats. If it is too dry, add a little more honey.
3. Roll into 12 balls, about the size of a walnut.
4. Eat right away, or chill 20 minutes first if you have a fridge or cooler.

Tip: Contains peanuts. Honey is not safe for babies under 1 year old. For a nut-free version, swap in sunflower seed butter.

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No-Cook Chickpea and Tuna Salad – about $1.25 a serving · 5 min · no heat

Protein-packed and ready in 5 minutes with nothing but a can opener and a spoon.

Serves: 4
Prep time: 5 min
Cook time: None
Estimated cost per serving: about $1.25

Ingredients

• 2 cans (5 oz each) tuna, drained
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 to 4 tbsp mayonnaise (single-serve packets work well), or 2 tbsp olive oil plus 1 tbsp vinegar
• 2 tbsp pickle relish or chopped pickles
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp chopped red onion and a little fresh or dried parsley (optional, as pictured)
• Crackers or tortillas, for serving

Directions

1. Mash about half the chickpeas lightly with a fork. Leave the rest whole for texture.
2. Add the tuna, mayonnaise (or oil and vinegar), relish, garlic powder, salt and pepper, plus the onion and parsley if using. Stir to combine.
3. Serve on crackers, rolled in a tortilla, or straight from the bowl.

Tip: With mayonnaise, eat it soon after mixing and do not leave leftovers sitting out. Mixing it fresh each time is the safest way to enjoy it when the power is out.

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No-Cook Pantry Oats – about $0.40 a serving · 5 min · no heat

A hot-breakfast alternative with no cooking. Just oats, powdered milk and water.

Serves: 1
Prep time: 5 min
Cook time: None (soak 20 to 30 min)
Estimated cost per serving: about $0.40

Ingredients

• 1/2 cup old-fashioned rolled oats
• 3 tbsp powdered milk
• 1/2 cup clean water
• 1 tbsp raisins
• 1 tbsp peanut butter or honey (optional)
• A shake of cinnamon (optional)
• Sliced banana (optional, as pictured; fresh bananas are not shelf-stable)

Directions

1. In a jar or bowl, stir together the oats, powdered milk, raisins and cinnamon.
2. Add the water and stir well.
3. Let it soak 20 to 30 minutes, until the oats are soft.
4. Top with the peanut butter or honey, and banana if using, and eat.

Tip: Make a few jars of the dry mix ahead of time (oats, powdered milk, raisins, cinnamon). Then all you add later is water.

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One pot, needs a stove, camp stove or grill

Pantry Red Beans and Rice – about $0.75 a serving · 25 min · needs heat

One pot, five pantry staples, about 75 cents a serving. Works on a camp stove.

Serves: 6
Prep time: 5 min
Cook time: 25 min
Estimated cost per serving: about $0.75

Ingredients

• 1 cup long-grain white rice (dry)
• 2 cans (15 oz each) kidney beans, with their liquid
• 1 can (14.5 oz) diced tomatoes, with juice
• 2 cups water
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp salt, plus more to taste
• Sliced green onion, to serve (optional, as pictured)

Directions

1. Add the rice, diced tomatoes with juice, water and all the seasonings to a medium pot. Stir.
2. Bring to a boil, then turn the heat to low, cover and simmer 15 to 20 minutes, until the rice is almost tender.
3. Stir in the kidney beans and their liquid. Cook 5 more minutes, uncovered, stirring often. Add a splash of water if it gets too dry.
4. Taste, add salt if needed, and serve hot, topped with green onion if you have it.

Tip: Stretch it further by serving with a side of canned corn or green beans.

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One-Pot Tomato and White Bean Pasta – about $0.85 a serving · 15 min · needs heat

Pasta, canned tomatoes and white beans cook together in a single pot. About 85 cents a serving.

Serves: 4
Prep time: 5 min
Cook time: 15 min
Estimated cost per serving: about $0.85

Ingredients

• 8 oz small pasta (elbows, shells or rotini)
• 1 can (14.5 oz) diced tomatoes, with juice
• 1 can (15 oz) white beans (cannellini or great northern), with their liquid
• 2 cups water
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• Salt and pepper to taste
• Grated Parmesan and fresh basil, to serve (optional, as pictured)

Directions

1. Add the pasta, diced tomatoes with juice, water, Italian seasoning and garlic powder to a pot. Stir.
2. Bring to a boil, then reduce to a steady simmer. Cook 10 to 12 minutes, stirring often so the pasta does not stick, until the pasta is tender.
3. Stir in the white beans with their liquid and heat 2 more minutes. The liquid will thicken into a light sauce.
4. Season with salt and pepper and serve hot, topped with Parmesan and basil if you have them.

Tip: Save water: this recipe cooks the pasta in the sauce, so there is no draining step and nothing gets poured down the drain.

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Prices are rough estimates from typical big-box stores and will vary by location. Every ingredient is a food item that SNAP can be used to buy. The core ingredients are shelf-stable; the optional fresh extras (banana, herbs, green onion) are not. Photos are AI-generated illustrations and may differ from the finished dish.