Pantry Recipe Swap!

Some nights I come home from work and look thru my pantry and try to think like an Iron Chef.  I come up with creative new ways to use quick cooking inexpensive pantry staples.  A big part of saving money is having a full well stocked pantry and an arsenal of recipes.  Here are a few things I keep in my pantry to save me time and money while still eating healthy...

With the ingredients pictures I can make a variety of pasta dishes, stirfry's, soups and stews that are healthy and super quick.  My go to protien is frozen raw peeled and devained shrimp.   Since it's not cooked it works in most shrimp recipes, it also thaws quickly when I forget to pull something out for dinner.  Frozen vegetables are good because they last longer than fresh and don't have all the preservatives.  Canned beans are so much more convenient than dried and taste great in tacos and soups.  I've come up with a great recipe idea that is quick, cheap and easy to prepare

Shrimp Stir-fry

Ingredients
2 tablespoons soy sauce
Pinch crushed red pepper
1/2 teaspoon sugar
2 tablespoons peanut oil or vegetable oil
½ pound frozen deveined large shrimp, thawed and peeled
2 garlic cloves, minced
½ bag frozen vegetables, thawed and drained
2 cups cooked brown rice, or cooked pasta

Directions
In a small bowl, whisk together broth, soy sauce, crushed red pepper and sugar; set aside.
Heat oil in wok or large nonstick skillet over medium-high heat. Stir-fry shrimp for 2 minutes. Add garlic and stir-fry, about 2 more minutes. Transfer to bowl.
Add vegetables and cook, stirring, until heated through, about 3 minutes. Stir sauce again and add to pan, stirring until thickened, about 2 minutes. Return shrimp to pan and toss to coat. Add cooked pasta to pan and toss or serve over brown rice.


Now Share your delicious recipes! All recipes appreciated :)