It’s 8 o’clock at night. You didn’t have time to swing by the grocery store. And the kids — not to mention your stomach — are clamoring for dinner. Fear not! Whip together a meal inspired by staple items you already have in your pantry, no measuring needed. Just eyeball it!
Chickpea Mash Toast
- + mayo or vegan mayo
- + apple cider vinegar
- + Dijon mustard
- + sliced green onions
- + toasted whole-grain bread
Drain chickpeas. In a bowl, mash chickpeas, mayo, vinegar, mustard and green onions with a potato masher until chickpeas are crushed. Toast bread; spread chickpea mash on top.
Creamy Spinach and Shrimp
Thai Kitchen Organic Unsweetened Coconut Milk
- + chopped yellow onion
- + minced garlic cloves
- + olive oil
- + large bunch baby spinach
- + frozen shrimp, thawed
- + ground nutmeg
In a pan, sauté onion and garlic in oil until soft. Add ½ can coconut milk; simmer 2 minutes. Add spinach and a handful of peeled shrimp. Cook on low until spinach is wilted, shrimp is cooked and mixture is thick. Remove from heat; season with nutmeg, salt and pepper.
Stir-Fried Veggie Rice
Muir Glen Organic Diced Tomatoes
- + brown rice
- + olive oil
- + assorted veggies, such as carrots, onion or red pepper
- + soy sauce or tamari
- + roasted peanuts
Drain the tomatoes. Cook rice according to package directions; drain. Heat oil in a wok or large skillet and sauté veggies until tender. Stir in cooked rice and tomatoes. Season with soy sauce, salt and pepper. Stir in peanuts.
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