The well stocked kitchen: freezer, fridge, and pantry staples to make creating healthy, wholesome meals easier than ever.
I don’t know if the new year is inspiring people to cook at home more often, but I’ve gotten more emails in the past month about the foods I keep my kitchen stocked with than ever before.
Well, you asked, and I answered! I thought a post highlighting the freezer, fridge and pantry staples you’ll always find in my kitchen, which I use to create easy, everyday meals with, would be the perfect topic to kick off my new “Back to Basics” blogging series. Every so often I’ll answer your basic cooking questions like how to perfectly cook rice, and how to saute chicken so it doesn’t turn into shoe leather.
Friends, it is possible!
If you have a Back to Basics post request, please leave it in the comments section below!
As I mentioned, today’s Back to Basics post covers the freezer, fridge, and pantry staples I always have on hand to make everything from soups, to casseroles, stir frys and more. Stock up on these essentials and you’ll be shocked at how easily you’re able to build a meal, and how little you’re able to buy at the grocery store each week. I swear my list is normally fewer than 15 items long, and most of them are fresh produce.
Remember, this isn’t a full inventory of what I have in my kitchen (you won’t find regular weekly purchases like milk and eggs, or snacks in this list,) rather it’s the staples you can easily add fresh ingredients to, to build healthy, wholesome meals.
(Also remember that a “well-stocked” kitchen doesn’t mean a “well-organized” kitchen. Full disclosure – I definitely cleaned up for you guys!)
Freezer Staples
Stock up on fruits and veggies to make smoothies and stir frys on the fly. Buy meat and fish on sale then thaw in the fridge for 24 hours before you want to use. Reheat bagels and breads for 20 seconds in the microwave, wrapped in a paper towel, then toast like normal.
- Vegetables: corn, edamame, peas
- Fruit/berries: raspberries, blueberries, strawberries
- Chicken
- Ground beef
- Shrimp
- Salmon/fish
- English muffins/bagels
- Hash browns
- Baguettes/bread
Fridge Staples
These long-lasting items are staples in my fridge. (I know some people don’t store potatoes in the fridge, but I do!)
- Butter
- Jam
- Potatoes
- Tortillas
- Cheddar cheese
- Parmesan cheese
- Bacon
- Dijon mustard
- Hot sauce
- BBQ sauce
- Worcestershire sauce
- Chili garlic sauce
- Buffalo sauce
Canned Goods / Shelf-Stable Items
These items are great for making soups, stews, pastas, crock pot meals, and casseroles.
- Chicken broth
- Marinara sauce
- Tomato sauce
- Petite diced tomatoes
- Black beans
- Baked beans
- Canned artichoke hearts
- Chipotles in adobo
- Coconut milk
- Salsa
- Peanut butter
- Brown basmati rice
- Jasmine rice
- Wild rice blend
- Pasta – spaghetti + cut pasta like rotini, orzo, gemelli, or rigatoni
- Panko bread crumbs
- Honey
- Maple syrup
Baking Staples
You should be able to make any basic cookie or cake recipe with the following items on hand.
- Baking soda
- Baking powder
- Semi-sweet chocolate chips
- Flour
- Sugar
- Brown sugar
- Powdered sugar
- Cocoa powder
- Dried fruit/nuts
- Old fashioned oats
- Corn starch
- Yeast
Seasoning Staples
These are the most common spices called for in most recipes I use. I’ve also included everything you need to make your own taco seasoning and seasoned salt!
- Garlic powder
- Onion powder
- Garlic salt
- Cayenne pepper
- Chili powder
- Cumin
- Dried oregano
- Dried thyme
- Dried parsley
- Paprika
- Grill seasoning
- Red chili pepper flakes
- Cinnamon
- Nutmeg
Oils / Vinegar Staples
The following oils and vinegar will let you create and cook everything from salad dressings, to basic sautes and stir frys.
- Nonstick spray
- Extra virgin olive oil
- Coconut oil
- Almond or grapeseed oil
- Canola or vegetable oil
- Sesame oil
- Low-sodium soy sauce or gluten-free Tamari
- Rice vinegar
- Balsamic vinegar
- Red wine vinegar
- Apple cider vinegar
Counter Staples
Garlic and shallots/onions seem to find their way into everything I cook. I always keep a big bowl of them on the counter.
- Garlic
- Shallots/onion
Food Storage / Protection Staples*
Store food in the fridge and freezer, and more using these food storage staples.
- Foil
- Glad Press ‘n’ Seal
- Parchment paper
- Ziplock freezer bags – gallon and quart-size
- Ziplock sandwich bags
- Wax paper
Wow, it made me feel pretty good how closely my kitchen staples resemble yours – down to the brands (I buy so many HyVee products!) and the baking goods tucked away in ziploc bags. :) I’ve followed your blog for so long and I just had my first baby in July so I have even more interest in reading it, with the great posts about Lincoln. I bought the ingredients today to make your crunchy quinoa granola and can’t wait to try it out. Thanks for the Back to Basics series, it will be very helpful with a little one consuming so much of my time.
Do you consider eggs a staple? I don’t see it on the list.
Hey Sarah! I mentioned near the top that this list doesn’t include weekly staples like milk, eggs, etc. Just non-perishable/long-lasting staple items. That being said, I do buy eggs every 2 weeks or so!
Love this post. Love is an understatement. I’m obsessed with all things organized and I just love it. You’ve inspired me to do a similar type post! Thanks!!
Just curious…do you not keep regular vinegar on hand?
I don’t! Well, actually, I do – but I use it for cleaning!
Oh! I do, too. But I have a few recipes that call for it also. I buy it by the gallon!
One thought…..You really should upgrade from Baker’s Chocolate and Hershey’s cocoa. There are much better options on the market. I think you would be happier with the results better chocolate will bring to your recipes.
Your posts always make me long for a Hy-Vee in town… :)
This is a great list – thank you! I always keep quinoa and low-sodium chicken broth on hand in the pantry (love to cook quinoa in in). For the days when we both work late and get home famished, I keep several premade veggie burger patties, individually-packaged, in the freezer. Perfect for eating as a burger, chopping up on top of a salad, even adding to an omelette!
Thank you for this list! I am going to do a full kitchen clean next week and I can use this list to start from scratch! :) The things I get excited about now…..sigh…
Wow, thanks for this! Love to know what I should have around when I’m looking for something too grub.
I’d love a back to basics on cooking quinoa. Call me crazy, but literally every time I make it, it’s disgusting. Overcooked, grainy, bland, you name it…my quinoa blows. Please help!!
https://iowagirleats.com/2014/01/06/thai-peanut-chicken-quinoa-bowls/
Her last post just discussed how she cooks quinoa.
Love this list!!! So excited for the series!
My back to basics question is what types of pots and pans should I have. I have a cast iron dutch oven, a normal sized skillet, a HUGE frying pan, a regular old non-stick dutch oven, a small sauce pan, a medium sized sauce pan and a really deep sauce pan. Oh and a cute little saute pan. I feel like I have all my bases covered, but if there is anything else you would suggest, that would be great!
this post is really helpful, I;m trying to be more efficient in my kitchen and with my wallet – thanks! : )
http://allthingsprettyandlittle.blogspot.com
LOVE this. Do you have any suggestions on ways to organize your kitchen? Been trying to figure out a way to organize my spices, in particular, for FOREVER.