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
I have most of the staples in my pantry. But what I looking for is how to arrange everything so that you know what you have in the cupboards and so that you can see the items. my space is limited. Any suggestions would be of great help.
Bless your heart/thank you for this wonderful most helpful lists.
Just discovered’ your blog. After 50+ years I am moving and am stocking from scratch so thanks for the suggested list. If you have a newsletter please add my email to your list.
Thanks from Canada
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Do you can ? Veg
If you keep blue cheese dressing on hand, then you can combine it with the Buffalo wing sauce, cooked chicken, mozzarella and pizza crust for Buffalo wing pizza!
Re SPICE organization: After 2 decades of struggling with a system, I now have 2 plastic baskets that I pull from pantry. 1 for storing most used for sweet ie cinnamon, nutmeg, pie spices, vanilla etc. 2 for savories ie garlic powder, onion powder, chili powder, oregano, cumin…you get the idea. My favorite go to for fried potatoes, meat, even fish is Montreal steak seasoning! Go easy, there is a lot of salt in it or you could used Mrs. Dash blend. Spices kept in the baskets keeps your shelves clean.
Organizing Spices: I have 2 basket plastic for cleaning one for sweet, one for savory. In these I have the most used spices ie Savory: Garlic powder,onion, salt pepper, Montreal Steak spice, bay leaves. Sweet: Cinnamon, pie spices, nutmeg, including vanilla etc. Your favorites, depending on what you like to cook most. Then in a 3rd basket are the extras. Usually, my savory spices are more extensive; all my sweet spices fit in one basket. Hope this helps. Works for me now after 2 decades
Hi…I Really enjoy your posts Kristin !! And this information is great. Thank You.
I do edit a few things as I am VERY allergic to shellfish, i.e. shrimp, crab, etc. However, I do enjoy whitefish such as
Haddock, Sea Bass, etc.
Question, do you only use whole grains, such as Whole Wheat flour? And, if so, do you need to adjust recipes that use white flour? Also, do you make your own Granola, or is there a brand that is really good that you buy from the store? Any comments or advise from others is very Welcome!
Hi, love your post on WELL STOCKED KITCHEN. I would like to know if you have a list already made so when I go shopping I can buy the things I need and check it off the list ,like a grocery list. THANKS :)
Great write up! I really find keeping the essentials on hand saves so much time and money. I always try to keep a list of what I have on hand, when it was bought and review the physical at the end of the month. So far it’s working.