There comes a time in every family’s life when Mom has to dig deep into the pantry, fridge, and freezer to put food on the table. That’s us this week. Normally I do my grocery shopping once a week, however, this week, I won’t be going out. Which means this Mama is pantry cooking for the next week!
Pantry cooking doesn’t have to be hard. Too often we look in our freezers, pantries, and fridges and proclaim, “there’s nothing to eat!” But in reality, we have WAY more than most families in other places in the world.
For that reason, I decided to take this challenge with a thankful heart and see what I could cook up with only what we have on hand.
Here’s the outcome of the dish I made for lunch. What would you call that? Chicken spaghetti? Mexican Chicken Spaghetti? I don’t know.
In case you’re wanting to make some Mexican Chicken Pasta yourself here’s what’s in it. . .
- 1 1/2 cup cooked chicken breast
- 2 cups sour cream dip (plain sour cream and some seasonings would work!)
- 1 can of Rotel
- 1/2 cup Mirepoix mix (frozen celery, onions, and green peppers) I forgot to say this in the video!
- enough pasta to fill your family – I used a whole 16 oz package of spaghetti
- cheese to top
- salt and pepper to taste
I mixed everything together after the pasta was cooked, then topped with cheese and broiled. You could totally skip the broiling part and serve it right after mixing.
I wasn’t sure if the kids would like it, but they devoured it!!! I made it in a 9×13 and there was hardly a quarter of it left! Everyone except Lou had seconds. I’d call that a win!!
Looking for more frugal family ideas? Check these out: