Recipes From Week One of the Eat From the Pantry Challenge

Last week I managed to cook three new recipes using staple ingredients from our pantry. Among the list were chicken orzo, old fashioned chili and chipotle chicken soup. All three of the recipes were adapted from this month’s Taste of Home magazine.

So without further ado here are the recipes:

Chicken Orzo

  • 1 lb chicken breasts cubed
  • 1 small onion chopped
  • 4 cloves garlic chopped
  • 1 can (14 oz) diced tomatoes
  • 1 can (8 oz) tomato sauce
  • 1 cup reduced-sodium chicken broth
  • 3/4 cup uncooked orzo pasta
  • 1 tsp Italian seasoning (add more if necessary for flavor)
  • 1/8 tsp crushed red pepper flakes (I added until it tasted just right)
  • Directions: Sprinkle chicken w/ Italian seasoning. In a large skillet saute chicken and onion until chicken is no longer pink. Add garlic, cook 1 minute. Stir in the tomatoes, tomato sauce, broth orzo, Italian seasoning and red pepper. Bring to a boil. Reduce heat, cover and simmer for 15 – 20 minutes until orzo is tender and liquid is absorbed.

Old Fashioned Chili

  • 1 large red onion chopped
  • 1 lb ground beef (I started w/ ground chicken but I think it was freezer burned)
  • 1 can (14 oz) reduced-sodium beef broth
  • 1 can (14 oz) diced tomatoes
  • 1 can (8 oz) tomato paste
  • 1 tbsp chili powder (I kept adding more to taste)
  • 1 tsp cumin (I kept adding more to taste)
  • 1/2 tsp oregano (I kept adding more to taste)
  • 6 garlic cloves chopped (we love garlic)
  • 1 red pepper (diced)
  • 2 celery stalks (diced)
  • 1/2 tsp pepper
  • salt (to taste)
  • Directions: Brown ground beef on medium high heat until no longer pink. Drain. Add beef back to pan and add onion, garlic, red pepper, celery, tomatoes, tomato paste and all seasonings. Continuously stir to mix in the flavors. Add beef broth when flavors combine. I cooked this on low heat, covered, for about 3 hours. Serve with a dollop of sour cream, cheese and chopped green onions.

Chipotle Chicken Soup

  • 1 large red onion
  • few drops of coconut oil (olive or canola would do the trick)
  • 6 garlic cloves (we love garlic)
  • 4 cups reduced-sodium chicken broth
  • 1 can stewed tomatoes
  • 1 can diced tomatoes
  • 2 cups frozen corn
  • 1 1/2 tbsp adobo sauce from a can of chilies in adobo
  • 1 1/2 tsp ground cumin
  • 1/2 tsp pepper
  • 3 chicken breasts (cut into cubes)
  • Directions: Saute onion and garlic in coconut oil until tender. Add broth, tomatoes, corn, adobo sauce, chicken, cumin and pepper. Bring to a boil. Reduce heat, simmer covered until chicken is cooked through. I left this on the stove on a low heat for about 40 minutes.

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