An organized pantry is a key ingredient to a well-run home—especially if you are a busy mom. When your shelves are haphazardly crammed with items, it can be hard to see what you actually have. Spending just an hour cleaning and rearranging your pantry can improve your effectiveness in the kitchen—and save time and money.
Imagine being able to pull out a recipe, and, within seconds, know exactly what ingredients you are missing. A well-stocked and planned pantry allows a cook to take a quick inventory and avoid harried, last- minute trips to the grocery store in the midst of meal preparation.
Here are a few quick and easy tips for organizing your pantry.
1. Remove everything and wipe down the shelves.
2. Check expiration dates and throw out anything too old to use.
3. Purchase airtight/sealable jars for sugar, flour, pasta, cereal, etc.
4. Organize your shelves according to frequency of use and group items in sections. (spices, oils, vegetables, etc.)
5. Make a list/inventory of what you have and what you need.
6. Reserve a special place for items that you can buy in bulk. (paper towels, tissue, etc.)
My top ten pantry staples:
4. Olive oil
5. Tomato sauce/diced tomatoes/frequently used canned vegetables
6. Chicken broth/soups
9. Peanut butter and jelly
Consider going to a large discount warehouse and purchasing certain products in bulk. Remember, this saves money only when it is an item that you use frequently and one that will not spoil quickly. I just stocked up on a case of canned tomato sauce because I know that I use it almost every week. However, I do not buy perishables in bulk unless I know that I will have company. I also do not buy large cans of soups and broths because once they are opened they expire in a matter of days.
Easy “Pantry-Style” Chicken Tortilla Soup
You will need:
1 tablespoon olive oil
1/2 cup chopped onions
2 cans (14.5 oz.) chicken broth
1 can (14.5 oz.) diced tomatoes
1 pound chicken breast, cooked and chopped
1 can (14.5 oz.) favorite beans (I use black), drained and rinsed
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1 teaspoon black pepper
1 1/2 cups crushed corn tortilla chips
1/3 cup cilantro leaves, dried or fresh
Heat oil in medium pot and add onions. Cook for 3 to 4 minutes. Add broth, tomatoes, chicken breast, beans and spices. Bring to a boil. Reduce heat and simmer for 15 minutes. To serve, ladle into bowl and top with crushed chips and cilantro. Enjoy!
* I keep a bag of chopped onions and chicken breasts in my freezer, which makes this soup extra easy and quick!
Spring is here, so set aside a day for spring cleaning. Throw out the things that you have not used or donate them to a charity or shelter. Whether it is your pantry or your closet, let this change of seasons motivate you to get organized.
As always, thanks for reading.
Dear, Paula Deen
Well I think you are the most amazing person, you are my role model if they took you off from the set I would of died inside your the best cook and I can't waite to see you again
Alexis Conner in Summer Salad Days on December 04, 2013 at 4:59 pm
Paula, I used to watch your show on Food Network a lot when I still had the TV and cable many year ago. You weren't even that big a star back then. I always love watching you cook on Youtube after I ditched my TV and cable and read your recipes on Food Network Magazines. I hope one day you can return to Food Network and the Food Network Magazine. I stop buying the magazine since you were gone.
Orindary Jane in Love at Last on December 04, 2013 at 2:32 am
Great blog Cindy!!!! I always enjoy reading your post. This Thanksgiving centerpiece is absolutely beautiful and so easy to make.
Ann in A Perfectly Easy Thanksgiving Centerpiece on December 03, 2013 at 8:10 pm
Paula, made your Zucchini Custard Casserole for Thanksgiving and it was Fantastic!!! Thank you so much! Love you & your family. Happy holidays!
Pat Walker in Love at Last on December 02, 2013 at 8:45 pm