Weekly Pantry Restock
- whitneykmcgee
- Feb 10
- 2 min read
Updated: Mar 4
I cook almost everything from scratch. Let me show you what I restocked my pantry with this week. Every weeks it's different, but keeping on top of it makes cooking from scratch all the more easy.
Click the links to go directly to the recipes and video tutorials
Chili Beans and Pinto Beans: Having a pantry full of cooked, shelf stable beans is something I always have. Sure, I can cook dried beans but when you’re in a pinch it’s so convenient to be able to reach for a can of already cooked beans. With quality at the forefront, being able to control our ingredients is really important to our family. Buying organic dried beans and pressure canning them ourselves is the most cost-effective way. I do every type of bean, even garbanzo beans for an easy homemade hummus. We use chili beans by mashing up for refried beans, adding to soups, or serving warmed from the can.
Bone Broth: I freeze our leftover pasture raised chicken bones from leftover roast chicken and turn them into bone broth. I keep a half gallon of the broth in the refrigerator to use through out the week and freeze the rest.
Soft Sourdough Sandwich Bread: My kids don’t like the crusty sourdough for sandwiches. So I created the perfect pillowy soft sandwich bread that is perfect to replace your store bought loaves. I keep one for the counter and pre slice and freeze the other.
Chicken Bouillon Powder: I don't make this often but, it's the perfect spice mixture for any chicken marinade, soup, stew, even rice pilaf. This also works great as a bone broth or bone broth replacement in a pinch.
I hope you give some of the recipes a try, and if you do, leave me a comment and let me know how they turned out.
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