More Art Time: Pantry Dinners!


I admit to loving my time in the kitchen. I dig walking into a clean kitchen and starting in on an idea of dinner PESHAW the recipe and winging it. I used to cook the entire day and stuff the fridge and freezer and exhaust myself so I could sit back for a week and re-heat with a smile on my face at all the time I saved, but really I had pre-paid. Even so it was a relief to have dinner ready to go. Gone are those days, well for now. I have pets and wildlife and an ART life now! I sometime find I don’t want to make what is on the menu, or I wait to long to start and don’t want to rush. So I go scrounging in the pantry, freezer, fridge … you know…improvise.

So imagine my surprise when I got this email about Pantry Dinners…there is a name for it?  I thought I made up “scrounging” LOL!

I open a can of soup, cream of chicken, open a can of carrots and one of potatoes, cook 2 lbs of chicken breasts and chop them up. Mix it all up. Put it in a casserole dish spread a can of instant in the can  biscuits. Cover. Cook at 350 for 30 minutes, throw together a salad, and it passes for dinner. On the plus side,  I can stay long at my sketching pad or photoshop and even run back to them while its all cooking. Because we are eating less food lately…don’t know why. I make the same amount, divide it in half and either put it in the freezer for another night or divide it up into individual servings for lunches the next day. On freezer nights, I really coast!! Weee!

20 MUST have ingredients.

1.  Jarred spaghetti sauce 
2.  Milk
3.  Cheddar cheese
4.  White wine
5.  Lemons
6.  Dry bread crumbs- or those notorious can biscuits.
7.  Canned tomatoes/ love the “fire roasted” ones.
8.  Eggs
9.  Parmesan Cheese
10.  Sour cream
11. Mozzarella cheese
12.  Boneless chicken breasts
13.  Bacon
14.  Ground beef
15.  Assorted Pasta
16.  Potatoes/Carrots
17.  Frozen Broccoli
18.  Cream of chicken soup
19.  Cream of mushroom soup
20.  Frozen spinach

If you have these you can make all THIS…


I threw together this homemade pizza the other night, I was defrosting one of those frozen bread dough thingies to make garlic bread sticks for spaghetti dinner well after I mushed the dough flat and was about to run a pizza cutter though it I thought of the timing. I was building the garlic bread before starting the sauce. I was all flip flopped. It was going to be hot spaghetti and cold bread sticks. What was I thinking? I was thinking about sketching and how much I wanted to be doing it instead of cooking.


So I got a can of garlic “fire roasted” diced tomatoes out of the cupboard, a canned ham—sliced off a corner—crumbled it up, tiny can of sliced black olives for only half since only Jack and I like them, and cheese! Dinner in the time it took to make garlic bread sticks. I felt like a genius! Only thing I would do different is pre-bake the crust slightly or stretch it out more…for a bit more crunch in the center, but not bad for dinner on the fly.

Happy Friday Ladies and Gents!


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