3 EASY Pantry Meals | Dinner Made Easy



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Tuna Fusilli
1lb fusilli pasta, cooked
½ tsp chili flakes
1 garlic clove, chopped
1 cup frozen inexperienced peas
2 tbsp capers
1 cup tomato sauce
2 can tuna in water
Oil

In a big skillet over medium-high warmth, add oil. Add garlic and cook dinner till aromatic. Add pasta, tuna, peas, tomato sauce and capers. Season with chili flakes. Toss properly and cook dinner till heated by.
Take pleasure in!

Simple Rice Skillet
½ cup onion, finely diced
2 garlic cloves, minced
1 cup rice
1 can chickpeas, rinsed and drained
1 cup diced tomatoes
2 cups rooster broth
½ tsp smoked paprika
2 cups frozen inexperienced beans
Salt and pepper to style
Oil
Salt and pepper to style

In a medium dimension pot or forged iron skillet over medium-high warmth, add oil. Add onion and cook dinner for 2-Three minutes, or till softened. Add garlic and cook dinner till aromatic. Add rice and cook dinner for an additional 1-2 minutes. Add chickpeas, diced tomatoes, rooster broth and smoked paprika. Season with salt and pepper to style. Deliver combination to a boil and scale back to a simmer. Prepare dinner for 15 minutes, or till many of the liquid is absorbed. Add inexperienced beans and cook dinner till beans have heated by and all of the liquid has absorbed.
Take pleasure in!

Hearty Black Bean Soup
1 cup pink onion, finely diced
1 inexperienced pepper, finely diced
2 chipotle peppers in adobo sauce,
2 cans black beans, not drained
1 can diced tomatoes
Three cups vegetable broth
1 tbsp chili powder
1 tsp floor cumin
1 tsp garlic powder
Oil
Salt and pepper to style
Cilantro for garnish
Lime wedges for garnish

In a dutch oven over medium-high warmth, add oil. Add onions and inexperienced pepper and cook dinner for 2-Three minutes, or till softened. Add remaining substances and cook dinner for 25-30 minutes. Use an immersion blender to puree soup and season with salt and pepper to style. Garnish with contemporary cilantro and lime wedges.
Take pleasure in!
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