15 DIY Pantry Recipes including homemade sauces, breads, rolls, snacks and breakfast items! Most recipes are freezer friendly too!

15 DIY Pantry Recipes

I have included 15 Easy DIY Recipes that are easy to make at home. Most of the recipes require ingredients you already have in the pantry! I’ve included sauces, homemade rolls, bagels and snack items! These are all great things to prep and have on hand. They are all pretty much freezer friendly too. So make a big batch and freeze the extra!

Sauces

Homemade sauces are a lot easier to make at home than you think! Most of the ingredients are already in your pantry! I make my homemade chimichurri sauce and pesto in the summer when I have a lot of fresh herbs in the garden. They are both two sauces that keep in the fridge for at least 2 weeks! They can also be frozen in ice cubes trays then stored in a ziplock bag for up to 3 months! These are great sauces to make when you go to the store and stock up on fresh produce and herbs!

• Homemade Chimichurri Sauce
• DIY Barbecue Sauce
• Slow Cooker Tomato Sauce
• Easy Salsa Verde
• 5 Ingredient Homemade Pesto
• Homemade Balsamic Reduction

More sauce recipes

Snacks

I love making my own snacks at home. They taste so much better and aren’t loaded with extra ingredients. These ingredients can be kept in the freezer and when your ready to eat defrost the ingredients then cook. I keep my pitas and corn tortillas in the freezer. When I want homemade tortilla chips I simply let them defrost at room temperature for an hour then cut and fry / bake! Easy homemade snacks whenever you want!

• Homemade Spicy Pita Chips
• Homemade Tortilla Chips
• Homemade Pretzel Bites

More snack recipes

Breads

Making your own bread at home is a lot easier than you may think. I like to make a double batch of rolls and bagels and keep them in the freezer for sandwiches. They freeze and reheat really well! To help prevent freezer burn I like to wrap rolls and bagels individually in aluminum foil then place them in a ziplock bag. This helps them stay fresh longer! To defrost simply take out overnight or reheat in a 300 degree oven until warmed through!

• Homemade Everything Bagels
• Homemade Pretzel Rolls
• Dinner Rolls

More bread recipes

Breakfast

Granola bars are a staple in my house! They are super easy to make at home and best of all you get to customize them! Swap out your favorite nuts, seeds and dried fruit. These make great snacks or breakfasts! The homemade granola bars and granola can be made in big batches and keeps in the fridge for a couple of days or in the freezer for up to 2 months!

• Copycat Kind Granola Bars
• Chewy Chocolate Chip Granola Bars
• Peanut Butter Chocolate Chip Granola

More breakfast recipes

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Cheesy Broccoli Quinoa Bake. Broccoli and quinoa smothered in a creamy cheese sauce and topped with crispy panko breadcrumbs. A healthier version of the Broccoli Rice Casserole we all love!

Cheesy Broccoli Quinoa Bake

I took one of my favorite casseroles and made it healthier! This Broccoli Quinoa Casserole is still rich and satisfying as the original. I make an easy homemade cheese sauce using milk, shredded cheddar cheese, flour and a little butter. I substituted quinoa in place of the rice and skipped pre made canned soup.

For an added crunch I top the casserole with toasted panko breadcrumbs. It makes all the difference!

To make this a full meal add shredded rotisserie chicken! You can also add canned tuna to this for a protein boost!

Ingredients

• Quinoa: Is used in place of rice for an added protein boost!
• Broccoli: You can use fresh or frozen broccoli in this casserole. Just make sure to thaw the frozen broccoli before adding. You can also substitute cauliflower florets!
• Panko Breadcrumbs: Use gluten free breadcrumbs to keep this dish gluten free.
• Butter & Flour: Are used to make a roux to thicken up the cheese sauce. You can use gluten free flour to make this dish gluten free.
• Milk: I use 2% milk however any nut milk can be substituted. You would not be able to tell the difference.
• Cheese: I love using sharp cheddar cheese in this recipe. However gouda, swiss, fontina or pepper jack can also be used.
• Sour cream: Adds the perfect amount of creaminess to the casserole. You can substitute greek yogurt in place of the sour cream for an added protein boost!

How to make broccoli quinoa bake

• Cook quinoa: According to package instructions.
• Make panko breading: Meanwhile heat 1 tablespoon oil in a large skillet. Add panko and cook stirring constantly until golden brown. Remove from the pan and set aside.
• Saute broccoli: In the same pan heat the remaining tablespoon of oil. Add the broccoli and cook until tender, set aside.
• Make cheese sauce: start by melting butter in a medium saucepan. Add in flour and whisk constantly for about 1 minute. Slowly add in milk and continue to whisk until thickened slightly, 3-4 minutes.
• Bake: Take off of the heat and stir in 1 cup of cheese, sour cream, broccoli and cooked quinoa. Season to taste with salt and pepper. Transfer mixture to a 9 x 13 baking dish and top with the remaining 1/2 cup of cheese. Bake in a 350 degree oven until cheese has melted, a couple of minutes. Top the casserole with the toasted breadcrumbs and serve immediately.
• Serve: Immediately with fresh parsley for serving!

What to serve with this Cheesy Broccoli Quinoa Bake

• Easy Grilled Chicken
• Honey Garlic Salmon
• Crispy Oven Fried Chicken Thighs
• Salad
• Roasted Vegetables

Here are more Healthy Quinoa Recipes to try!

• Mushroom Shallot Garlic Quinoa
• Quinoa and Turkey Stuffed Peppers
• Vegetarian Quinoa Chili
• Shrimp Quinoa Vegetable Spring Rolls
• Greek Kale Quinoa Salad

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Cheesy Broccoli Quinoa Bake

Cheesy Broccoli Quinoa Bake. A healthier version of the Broccoli Rice Casserole we all love!

Course Main Course

Cuisine American

Keyword Cheesy Broccoli Quinoa Bake, Easy Dinner, Healthy, Healthy Dinner, Quinoa, Slow Cooker Broccoli Beef

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8

Calories 318kcal

Ingredients

• 1 cup quinoa
• 1 head broccoli cut into florets
• 2 tablespoon extra virgin olive oil divided
• 1/3 cup panko breadcrumbs
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cups shredded cheddar cheese divided
• 1/3 cup sour cream or greek yogurt
• salt and pepper to taste

Instructions

• Preheat oven to 350 degrees. Grease a 9×13 baking dish with nonstick spray.
• Cook quinoa according to package instructions.
• Meanwhile heat 1 tablespoon oil in a large skillet. Add panko and cook stirring constantly until golden brown. Remove from the pan and set aside.
• In the same pan heat the remaining tablespoon of oil. Add the broccoli and cook until tender, set aside.
• To make the cheese sauce start by melting butter in a medium saucepan. Add in flour and whisk constantly for about 1 minute.
• Slowly add in milk and continue to whisk until thickened slightly, 3-4 minutes.
• Take off of the heat and stir in 1 cup of cheese, sour cream, broccoli and cooked quinoa.
• Season to taste with salt and pepper.
• Transfer mixture to baking dish and top with the remaining 1/2 cup of cheese. Cook until cheese has melted, 5-10 minutes.
• Top the casserole with the toasted breadcrumbs and serve immediately.

Notes

Adapted from Damn Delicious and Iowa Girl Eats

Nutrition

Calories: 318kcal | Carbohydrates: 25g | Protein: 13g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 210mg | Potassium: 479mg | Fiber: 4g | Sugar: 5g | Vitamin A: 932IU | Vitamin C: 68mg | Calcium: 283mg | Iron: 2mg

Originally published Oct 23, 2018

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4 Ingredient Super Easy Peanut Butter Chocolate Chip Granola. Takes less than 20 minutes to make and requires only pantry staples! A great healthy snack or breakfast!

Peanut Butter Chocolate Chip Granola

Granola is my favorite grab and go breakfast for busy mornings. It’s super easy to make at home and is so much better than store bought. This granola recipe is ridiculously simple to make. All you need is 4 ingredients and less than 5 minutes of prep time!

Peanut Butter and chocolate chips make the perfect combination for this granola. I used creamy peanut butter and honey to help bind everything together. They also help to form those big awesome clusters we all love.

This granola is super addicting! I like to serve my granola on top of Greek yogurt or with soy milk. It’s a great grab and go snack.

This recipe makes about 2 cups total. I like to make big batches of it to have on hand for busy mornings. This granola can be stored for about a week in an airtight container in your pantry. You can even freeze it and take it out as needed. Skip the store bought stuff and give this homemade granola a try!

Ingredients

• Creamy peanut butter: You can also use your favorite nut butter!
• Honey: Adds the perfect amount of sweetness to the granola. If you don’t have any honey on hand substitute maple syrup instead!
• Old fashioned oats: Or rolled oats would work great. I would not recommend using steel cut oats or instant oats.
• Semi sweet chocolate chips: Are added after the granola is baked and then cooled. You can also substitute dark chocolate chunks as well!
• Optional Add In’s: Unsweetened shredded coconut, chopped walnuts, pecans, peanut butter chips, raisins, chia seeds or hemp seeds. You can also add a pinch of salt or cinnamon to the granola! That’s the best part about making your own granola at home. Its so easy to customize!

How to make Peanut Butter Chocolate Chip Granola

Preheat oven to 325 degrees. Add peanut butter and honey to a medium bowl. Place in the microwave for 15-30 seconds to slightly melt the honey and peanut butter. Toss in the old fashioned oats and stir until coated. Place on a baking sheet lined with a silicone baking mat. Bake for 15 minutes and allow the granola to cool. The granola with get crunchier as it cools it tends to be sort of soft when it first comes out of the oven. Toss cooled granola with chocolate chips and enjoy. Serve over yogurt with fresh fruit and enjoy!

Granola Tips

• For easier clean up line your baking sheet with parchment paper or a silicone baking sheet.
• Don’t over bake your granola. I take it out when it is golden brown. Don’t worry if it still looks wet or soft it will continue to crisp up as it cools.
• Allow your granola to cool completely before breaking into clumps. This helps the granola clusters stay together.
• For large granola clusters spread out the granola in an even layer but make sure the granola is still touching and not overlapping. This helps make the big granola clusters!

How long does homemade granola last?

Homemade granola lasts for 1 week at room temperature. It can also be frozen in a ziplock bag for up to 3 months! When you are ready to defrost bring it to room temperature and enjoy!

Here are more Easy Granola Recipes to try!

• Coconut Pecan Chocolate Chip Granola
• 4 Ingredient Maple Pecan Granola
• Pumpkin Pecan Granola
• Nutella Skillet Granola
• Chewy Chocolate Chip Granola Bars

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Peanut Butter Chocolate Chip Granola

4 Ingredient Super Easy Peanut Butter Chocolate Chip Granola. This granola takes less than 20 minutes to make. A great healthy snack or breakfast!

Course Breakfast

Cuisine American

Keyword Granola, Healthy, Peanut Butter Chocolate Chip Granola, Snacks

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 About 2 cups

Calories 449kcal

Ingredients

• 5 tablespoons creamy peanut butter
• 3 tablespoons honey
• 2 cups old fashioned oats
• 1/2 cup semi-sweet chocolate chips

Instructions

• Preheat oven to 325 degrees.
• Add peanut butter and honey to a medium bowl.
• Place in the microwave for 15-30 seconds to slightly melt the honey and peanut butter.
• Toss in the old fashioned oats and stir until coated.
• Place on a baking sheet lined with a silicone baking mat.
• Bake for 15 minutes and allow the granola to cool. The granola with get crunchier as it cools it tends to be sort of soft when it first comes out of the oven. Toss cooled granola with chocolate chips and enjoy.
• Store in an airtight container at room temperature for up to a week.

Nutrition

Calories: 449kcal | Carbohydrates: 56g | Protein: 12g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 97mg | Potassium: 404mg | Fiber: 7g | Sugar: 23g | Calcium: 44mg | Iron: 4mg

Originally published Feb 4, 2015

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30 Easy Freezer Meals to stock up your freezer. I’ve included easy recipes for breakfast, lunch, dinner and even dessert! Most of these recipes can be made in the Instant pot or Slow Cooker for easy meal prep!

30 Easy Freezer Meals

These 30 Easy Freezer Meals are perfect for meal prepping and stocking up your freezer. I’ve included my favorite freezer meals including my Slow Cooker Broccoli Beef, Lasagna and Stuffed Shells! I’ve also included easy breakfast and dessert ideas to prep and throw in the freezer! Each recipe has freezer friendly instructions on how to freeze the recipe and how to reheat it! I have also included answers to some of my most frequently asked questions regarding freezer meals!

These freezer meals are also perfect for new moms!

Crockpot Freezer Meals

I’ve included my favorite Slow Cooker freezer meals. They freeze really well (cooked or raw) and reheat wonderfully. You can even cook all of these recipes from frozen. Simply add 2 extra hours of cooking time in the slow cooker. If you are short on time all of these recipes can also be cooked from frozen in the Instant Pot! That means dinner can be on the table in less than 45 minutes!

• Slow Cooker Broccoli Beef
• Slow Cooker Turkey Chili
• Slow Cooker Barbacoa Beef
• Slow Cooker Chicken Enchilada Soup
• Slow Cooker Guinness Beef Stew

More slow cooker recipes

Instant Pot Freezer Meals

All of these Instant Pot freezer meals come together in less than an hour! A couple tips when cooking in the instant pot. I like to brown my protein in the instant pot on the SAUTE setting before adding the rest of my ingredients. This adds so much more flavor to the dish and helps to lock in the moisture to the chicken, beef or pork. When you freeze soup recipes for the Instant Pot I would suggest cooking noodles separately and freezing the broth in an airtight container. When you are ready to serve reheat the soup on the stove top and serve with cooked egg noodles, tortellini or rice!

• Instant Pot Carnitas
• The BEST Instant Pot Chicken Noodle Soup
• Instant Pot Spaghetti

More instant pot recipes

Vegetarian Freezer Meals

Just because these are freezer meals doesn’t mean they can’t be healthy! I’ve included my favorite healthy freezer meals. All of these vegetarian recipes are really easy to make and only require 15 minutes or prep time!

• Spinach and Ricotta Stuffed Shells
• The BEST Scalloped Potatoes
• Vegetarian Quinoa Chili
• Easy Vegetarian Enchilada Casserole
• The Best Fried Rice
• Tortellini, Tomato and Spinach Soup

More vegetarian recipes

Chicken Freezer Meals

If you can’t find chicken at your local grocery store I suggest making these dishes with beef, pork or sausage! You can also omit the beef and make them vegetarian by substituting beans or cauliflower!

• Lasagna Rolls Ups
• Easy Bourbon Chicken
• Slow Cooker Mexican Chicken
• Easy Chicken Enchiladas

More chicken recipes

Breakfast Freezer Meals

Muffins and bread are super easy freezer meals to make ahead of time. I like to make a batch or two of muffins and freeze all of the leftovers. When I make banana bread I like to slice the leftovers and freeze individual slices. To reheat simply place it in the toaster oven or toaster to rewarm!

• Pumpkin Chocolate Chip Muffins
• Homemade Everything Bagels
• The BEST Zucchini Muffins
• Marbled Chocolate Banana Bread
• Morning Glory Muffins
• Chocolate Chip Muffins
• Healthy Banana Bread

More breakfast recipes

Freezer Friendly Desserts

It’s always so nice to have dessert in the freezer when you are craving something sweet! Cookies make great freezer friendly desserts. They can be frozen baked or raw. To freeze raw cookie dough I like to portion out the cookies using a cookie scoop then place them on a baking sheet in the freezer to firm up. This takes about an hour or so. Then I place the raw cookie dough balls in a large ziplock bag and freezer them up to 3 months! When you are ready to bake take out how ever many you want and let them come to room temperature while the oven is heating up. Bake as directed and enjoy!

• Flourless Chocolate Chip Cookies
• The BEST Chocolate Chip Cookies
• Chocolate Peanut Butter Pie
• Double Chocolate Coconut Oil Cookies
• Mini Cheesecake Cupcakes

More dessert recipes

How long do freezer meals last?

Make ahead freezer meals can last up to 3 month in the freezer! For best results I like to make sure I am freezing the meals in an airtight container. I also like to wrap casseroles in a couple layers of aluminum foil to help them stay fresh and keep them from becoming freezer burnt!

Do I have to thaw the freezer meals before cooking?

The good news is no! Most of my savory slow cooker and Instant pot recipes can go straight from freezer into the slow cooker or instant pot. Just make sure to add on an additional hour or two of cooking time.

How to avoid freezer burn?

Make sure to get as much air out as possible when freezing your meals. This is the best way to prevent freezer burn. I like to freeze my food in large ziplock bags. I lay them flat to get all the air out then lay them on their side to freeze. This makes it super easy to stack up a bunch of meals in the freezer and makes defrosting a lot easer.

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Amazing Layered Carrot Cake with Cream Cheese Frosting. Super moist, soft with the perfect amount of spice! The perfect dessert for Easter!

BEST Carrot Cake Recipe

What says Easter more than Carrot Cake? This Carrot Cake Recipe is super moist, soft with just the right amount of spice. It’s the perfect way to celebrate the start of Spring!

Homemade Carrot Cake is one of my favorite desserts aside from my favorite Chocolate Cake. I love my Carrot cake loaded up with walnuts for crunch and topped with tons of cream cheese frosting. This carrot cake comes out moist and tender thanks to the eggs, oil and applesauce!

Ingredients

• All purpose flour: I have made this cake with gluten free flour and it works just as well! You can also use white whole wheat flour to make the recipe a bit healthier.
• Baking powder and Baking soda: Are both used in this recipe to help the cake rise.
• Spices: Cinnamon, nutmeg and salt are added.
• Eggs: Give the cake texture and add lots of moisture.
• Oil: I use canola oil or vegetable oil. Melted coconut oil can also be substituted.
• Sugar: I use a combination of granulated sugar and light brown sugar. The light brown sugar adds extra flavor and added moisture.
• Apple sauce: Adds a bit of sweetness and moisture to this easy carrot cake recipe. You can substitute crushed up pineapple in place of the apple sauce if you prefer.
• Carrots: This recipe calls for a lot of shredded carrots! This is what makes the cake so moist! I recommend shredding your carrots and home and not buying pre shredded carrots which tend to be on the drier side.
• Nuts: Chopped up walnuts or pecans give the cake a nice crunch and added texture.
• Optional add in’s: Raisins, dried cranberries, unsweetened shredded coconut.

How to make Carrot Cake

• Preheat oven: To 350 degrees. Grease two 9-inch cake pans with cooking spray. Line the bottom of the pans with parchment rounds and spray parchment with oil then dust with flour, tapping out any excess flour.
• Combine dry ingredients: Add flour, baking powder, baking soda, salt, cinnamon and nutmeg to a large bowl.
• Combine wet ingredients: In another large bowl combine eggs, oil, apple sauce and both sugars.
• Make batter: Add the wet ingredients into the dry ingredients and stir just until combined. Try not to over mix. Fold in carrots and nuts by hand.
• Bake: Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean and without any crumbs.
• Cool: Allow the cake to cool for 10 minutes in the pan and then run a butter knife around the edges of the cakes and flip the cake out onto a wire rack. Peel off parchment paper and flip the cakes again so it is the right side up. Allow to cool completely.
• Serve: Frost cake and serve immediately or store in an airtight container in the fridge for up to 4 days!

How to make Cream Cheese Frosting

The carrot cake frosting is by far my favorite part of this cake. It’s creamy, rich, buttery and slightly tangy. It’s the perfect topping for this cake. Here’s how to make it:

• Start by adding butter and softened cream cheese to a stand mixer with the paddle attachment. Cream until fluffy, 2-3 minutes.
• Stir in powdered sugar and vanilla and mix until combined and clump free.
• Set aside until ready to frost the cake. The cream cheese frosting can be made ahead of time and stored in the refrigerator for up to 2 days in advance. Bring to room temperature for an hour before trying to frost your cake.

Tips for making The Best Carrot Cake

• I added nuts to the carrot cake but they are optional if you are not a fan. Raisins can be added as well.
• I find that the flavor of this cake develops the longer it sits. I like to make it a day or two ahead of time and frost the day of.
• When you are making this cake I suggest you shred up the carrots in a food processor versus a grater. It saves a lot of time and is less of a mess. You can always grate them by hand if you do not have a food processor.
• You can make either a two layer cake with (2) 9-inch pans or a three layer cake with (3) 8-inch cake pans. Just make sure to adjust the cooking time.
• For a fun twist on carrot cake try my Carrot Cake Muffins.

Can this be made into cupcakes?

Yes! To make carrot cake cupcakes instead bake at 350 degrees for 20-25 minutes or until a toothpick inserted comes out mostly clean aside from a few crumbs.

Can you freeze the cake?

Yes! This cake can be frosted or unfrosted and frozen for up to 3 months. Just thaw at room temperature or in the refrigerator before enjoying.

Here are more delicious cake recipes to try!

• The BEST Chocolate Cake
• Salted Caramel Chocolate Cake
• Easy Everyday Chocolate Cake
• Gooey Hot Fudge Pudding Cake
• Double Chocolate Loaf Cake
• Flourless Chocolate Cake with Chocolate Ganache

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Carrot Cake

Amazing Layered Carrot Cake with Cream Cheese Frosting. Super moist, soft with the perfect amount of spice!

Course Dessert

Cuisine American

Keyword Baking, Carrot Cake, Cream Cheese Frosting, Easter

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings 12

Calories 636kcal

Ingredients

• 2 1/2 cups all purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons cinnamon
• 1/4 teaspoon ground nutmeg
• 4 large eggs
• 1 cup canola or vegetable oil
• 1/2 cup unsweetened apple sauce
• 1 cup light brown sugar
• 1 cup granulated sugar
• 2 1/2 cups grated carrots
• 1 cup chopped walnuts or pecans

Cream Cheese Frosting

• 1/2 cup butter 1 stick
• 8 ounces cream cheese softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees.
• Grease two 9-inch cake pans with cooking spray. Line the bottom of the pans with parchment rounds and spray parchment with oil then dust with flour, tapping out any excess flour.
• Add flour, baking powder, baking soda, salt, cinnamon and nutmeg to a large bowl.
• In another large bowl combine eggs, oil, apple sauce and both sugars.
• Add the wet ingredients into the dry ingredients and stir just until combined. Try not to over mix.
• Fold in carrots and nuts by hand.
• Pour the batter into the prepared pans and bake for 30-35 minutes or until a toothpick inserted comes out clean and without any crumbs.
• Allow the cake to cool for 10 minutes in the pan and then run a butter knife around the edges of the cakes and flip the cake out onto a wire rack. Peel off parchment paper and flip the cakes again so it is the right side up. Allow to cool completely.
• Frost cake and serve immediately or store in an airtight container in the fridge.

Cream Cheese Frosting

• Add butter and cream cheese to a stand mixer with the paddle attachment. Cream until fluffy, 2-3 minutes.
• Stir in powdered sugar and vanilla and mix until combined and clump free.
• Set aside until ready to frost the cake.

Notes

*If you are using 3 8-inch cake pans cook at 350 degrees for 20-25 minutes*

Adapted from Sally's Baking Addiction

Nutrition

Calories: 636kcal | Carbohydrates: 101g | Protein: 8g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 96mg | Sodium: 363mg | Potassium: 302mg | Fiber: 2g | Sugar: 77g | Vitamin A: 5024IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2mg

Originally published Mar 23, 2016

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