4 Delicious No-Bake Recipes You Can Easily Whip Up With Items in Your Pantry

You don’t have to be a wannabe chef to whip up some delicious meals. You don’t even have to spend a lot of time in the kitchen, which is great news for anyone who prefers spending their free time binge-watching a show on Netflix or catching up on their reading.

All you have to do, is dig into your pantry and grab a few basic items to whip up these recipes. Best of all? You won’t even have to turn on your stove or touch your oven because they’re no bake recipes!

No Bake Recipes Using Pantry Staples

No Bake Recipes using pantry items

3 Ingredient No Bake Oatmeal Cookies

Want a no bake oatmeal cookie recipe that’s impossible to mess up? Then follow these instructions to create a batch of oatmeal cookies that are delicious and gluten-free. Best of all, you don’t need oil or butter to make them. Here’s what you will need:

Ingredients

  • 1 1/2 cups gluten free rolled oats
  • 1/2 cup peanut butter
  • 1/2 cup of syrup (you can replace with about 20 drops of Stevia, or ½ cup of sugar)
  • 1/4 cup chocolate chips

Grab a large mixing bowl and add all the ingredients together. Make sure to mix well until they’re combined. Then, use your hands to form 12 small balls and place them on a large plate lined with parchment paper. Press each ball into the shape of a cookie and add the chocolate chips on top. Now refrigerate for about 30 minutes until they’re nice and firm.

Extra Yummy Microwave Cheese Sandwich

Craving a cheese sandwich but don’t feel like driving to the nearest fast food restaurant or turning on the stove to cook one? Then try this microwave cheese sandwich recipe. It makes a perfect go-to breakfast meal. Here’s what you’ll need:

Ingredients

  • A few slices of turkey or ham
  • 1 tablespoon of salsa
  • 1 tablespoon of shredded cheddar cheese
  • 1 split and toasted whole wheat bagel or two slices of bread
  • 3-4 spinach leaves

Place one of the pieces of break on the bottom of a custard cup, a ramekin, or a dish that’s microwave-proof and coat it with some salsa. Sprinkle with the cheese and microwave for 30 seconds until the cheese is melted. Now add some salsa, the turkey slices, and some spinach leaves to the other slice of bread and close the sandwich. Heat it up for 10 more seconds and enjoy this delicious mini treat.

3-ingredient Cookies & Ice Cream Pie

A cookies and ice cream pie recipe might sound complicated, but it’s actually quick, simple to do, and perfect for any occasion. Here’s what you’ll need:

Ingredients

  • 20 chocolate sandwich cookies (Oreos or any kind of sandwich cookies you like)
  • 1 cup melted chocolate
  • 1 1/2 cups of softened ice cream

Place the sandwich cookies in a gallon sized plastic bag and smash them with a pan or rolling pin until they’re crushed. Now pat the cookie crumbs in to the bottom of a 9-inch pie dish. Then spread the softened ice cream on top and even it out. Then drizzle the top with some melted chocolate and place in the freezer for 4 hours to harden the ice cream.

The Easiest 3 Ingredient Cheesecake in the World

Looking for a 3-ingredient cheesecake that is very creamy and will take your taste buds on the greatest adventure in the history of cheesecakes? Then try this recipe:

Ingredients

  • 1 liter plain double cream yogurt (Greek yogurt works amazingly well too!)
  • 1 tin condensed milk
  • 200g crushed biscuits

Press the biscuits down into the bottom of a microwave-safe deep dish. Then mix the condensed milk with the yogurt and pour the mixture over the even biscuit layer. Now smooth the top and microwave the entire thing on high for about 6 minutes. Then let it cool in the fridge and serve.

Other Easy Desserts:

7 Seasoning Spice Recipes You Can Make At Home

Nothing beats home-cooked meals and knowing exactly what you’re feeding your family. It’s even better when the spices you use are those you’ve made yourself. Rather than using store bought spices that have ingredients you can’t pronounce!

Let’s take a look at 7 seasoning spices you can make at home.

Nothing beats home-cooked meals and knowing exactly what you’re feeding your family. It’s even better when the spices you use are those you’ve made yourself! Here are 7 seasoning spices you can make at home!

Homemade Ranch Seasoning

Ranch seasoning is a popular choice in many households. Ranch seasoning can be used to make dips, dressing, added to sauces, and as an ingredient in recipes from meatloaf to pasta salad.

Here’s how to make your own:

  • ½ cup dry buttermilk
  • 2 tablespoons dried parsley
  • 1 tablespoon dried chives
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon dried dill 
  • salt and pepper

Mix it all together and keep in an airtight container, such as a mason jar or plastic container.  This mix can be stored in the fridge for up to 3 months.

Curry Seasoning

Curry has its origins in Asia and gives a flavorful and spicy twist to your recipes. Instead of using store bought curry mixes, you can make your own.

Here’s how to make curry seasoning:

  • 2 tablespoons coriander
  • 1 ½ teaspoons cumin
  • 1 tablespoon turmeric
  • ¾ teaspoon ground mustard
  • ½ teaspoon cardamom
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • ⅛ teaspoon cayenne pepper

Mix well and store in an airtight container.  This is enough for seasoning one meal, or you can multiply it and keep the mix for up to a year to be used in future recipes.

Taco Seasoning

Who doesn’t love tacos? Everyone likes their taco seasoning a little different, but being able to make your own, to your own taste ensures you will have the perfect Taco Tuesday each week.

Here’s how to make taco seasoning:

  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • ¼ teaspoon cayenne
  • ¼ teaspoon oregano

This recipe is enough for 1lb of ground beef.  Adjust the amount for more meat or multiply and keep in an airtight container for future use.

Jerk Seasoning

The Caribbean has given us dishes that have the mix of sweet and spicy flavors. This Jamaican jerk seasoning will add this great flavor to your next Carribean themed meal.

Here’s how to make your own: 

  • 2 teaspoons allspice
  • 2 teaspoons cumin
  • 2 teaspoons sugar
  • 1 tablespoon garlic powder
  • 2 teaspoons cayenne
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • 2 teaspoons dried parsley

This recipe will work for 2 lbs of meat. If you mix it ahead of time, be sure to put it in an airtight container and it will keep for at least 3 months. 

Chili Seasoning

What’s better on a cool fall night than a steaming hot bowl of chili? This recipe will work for 1lb of your choice of meat.  

As with the others, if you want to mix up a batch to keep for later use be sure to put it in an airtight container.  It will keep for up to a year.

  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • ½ teaspoon paprika
  • ½ teaspoon onion powder
  • ¼ teaspoon thyme

Cajun Seasoning

Getting Cajun flavor just right can be very tricky, but once you get the right mix, you’ll be set. Cajun seasoning can be used in chicken and seafood dishes, here’s the mix you need: 

  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • ½ teaspoon oregano
  • ½ teaspoon onion powder
  • ½ teaspoon thyme
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne

Mix well and make more if you want to store it,  The mix will last up to 1 year.

Italian Seasoning

Italian seasoning is another one that gets used in many dishes.

This Italian seasoning recipe is good to be used with your choice of meats, pastas, pizzas, and any other Italian dishes. 

  • 1 ½ teaspoons oregano
  • 1 teaspoon parsley
  • 1 teaspoon thyme
  • ½ teaspoon basil
  • ½ teaspoon sage
  • ½ teaspoon salt
  • ½ teaspoon ground pepper

Spices don’t really “go bad”, they might lose their flavor or potency, but they won’t make you sick.  Most spices last from 1-3 years.  

If you make a spice mix that incorporates things other than just spices, that would be what determines the shelf life.  For example: the Ranch above has dry buttermilk, so that would be what determines how long you can store it and where it needs to be stored.

Hopefully these recipes will help add some “spice” to your life in the form of delicious meals!

Road Trip Snacks You’re Going to Love

Our family is about to head out on, what we hope will be an epic road trip, to Winnipeg. We are all so excited to see family, play with cousins, see new sights and make memories!

But, I’m not going to lie and say that I’m not anxious at all. Haha no. This will be our very first major trip since our youngest daughter was born. That was more than three years ago! She was a terrible sleeper for the first 3 years of her life so the thought of sleeping anywhere but home would practically make me sweat.

But here we are, just days away from our road trip and I have been in planner mode all week trying to calm my nerves. I have multiple lists going on for car activities, packing essentials and, my favourite, snacks. No road trip is complete without snacks!

Thanks to FreshCo, our snacking has been taken care of. I popped in the other day and grabbed our must-haves as well as some fun new things to try. Because the in-season produce selection at FreshCo is amazing, we will have a great selection of fresh fruit added to our dry goods. Not only is the quality of products noteworthy, the prices are the best in town – you can’t beat that!

And guess what? There are two new FreshCo stores in Winnipeg that opened this spring! I’ll be making a pit stop to restock on food for the car ride back.

Since I always like to see what other families bring along on road trips, I thought you would like that as well. So today I’m excited to share a list of our snacks! I also have a fun way that I have packed some snacks for the girls that I think you might enjoy or find helpful too.

First of all, here’s a list of the fresh produce we will bring along this time:

  • Watermelon (cut up into sticks)
  • Grapes
  • Blueberries
  • Sugar Snap Peas
  • Carrot sticks
  • Apples

This will all be kept in a cooler that we will bring out when we make stops to stretch and get gas.

Now for the fun surprise for the girls. I picked up a couple of divided organizers from the dollar store that I filled with a variety of healthy and not so healthy snacks (but always a crowd favourite!) from FreshCo. I think they are going to love the smorgasbord of choices. The organizers aren’t that big so when they finish the tray, I’ll refill them during one of our stops.

Here is a list of what’s in the divided organizers:

  • Sugar Snap Peas
  • Chocolate Coconut Chips
  • Dried pineapple
  • Beef jerky
  • Dried mango
  • a Sucker
  • Pretzels
  • Fruit snacks
  • Goldfish crackers

Here is a complete list of our road trip snacks (Find a printable version here):

  • Watermelon
  • Blueberries
  • Grapes
  • Sugar Snap Peas
  • Carrot sticks
  • Apples
  • Potato chips
  • Juice boxes
  • Water
  • Pretzels
  • Goldfish crackers
  • Chocolate Coconut Chips
  • Dried mango and pineapple
  • Suckers
  • Fruit snacks
  • Seaweed (My girls love seaweed!)
  • Raisins
  • Beef jerky
  • Oreos
  • Apple sauce squeeze pouches
  • Homemade Banana Spelt Muffins

Nuts would also be a great choice, but we’re trying to avoid them with my youngest. However, I think that list above will be plenty to get us there! We’ll stock up again on our way home.

Now I’m wondering. What sort of snacks do you like to bring along on road trips?

Next week, I’m going to have a list of all the car activities I have planned so be sure to watch for that post! #Sponsored

Chickpea Curry with Rice

If you follow me on Facebook, Instagram or even Twitter, you may know that I recently got to visit FreshCo, the brand new discount grocery store that opened in Mission, BC and is now open in Richmond with two locations (Blundell and Broadmoor)! I’m thrilled that they are expanding out west from Ontario. I was really impressed with the deals, fresh produce, and selection of items that they carry!

Speaking of selection, FreshCo has a great international selection. This is especially exciting because the girls and I have been enjoying creating something new together on the weekends. I have so many new recipes to try after perusing the international selection!

In fact, I want to share the recipe for our latest creation with you today. It turned out better than I thought because, if I’m being honest, my girls can be quite picky, but they ate this one all up! I think that because the flavours were not too strong as well the fact that they were helping me had them excited to try their creation!

We have discovered my youngest has a few food sensitivities that we are trying to eliminate and this curried chickpea recipe checks all the items on her safe foods list. It’s perfect for the vegans out there too!

May I present… delicious Chickpea Curry with rice!

INGREDIENTS:

  • 1 can of chickpeas, drained and rinsed
  • 2 cups vegetable broth
  • 1 small onion, chopped finely
  • 2 medium tomatoes
  • 1 – 2 garlic cloves
  • 1/2 tsp ground ginger
  • 1 Tbsp cooking oil (I like grape seed oil)
  • 1/4 tsp ground cumin
  • 1 tsp curry powder
  • 1/2 tsp paprika
  • 1/4 cup canned coconut milk
  • Parsley or Cilantro for garnish
  • Salt (adjust to taste)
  • 1 cup rice ( I used jasmine rice)

DIRECTIONS:

Step 1: Prepare your rice according to the package directions. Once cooked, cover and set aside.

Step 2: Meanwhile, in a food processor, add onion, tomatoes, garlic and ginger then coarsely chop until it’s a nice salsa-like consistency.

Step 3: In a big frying pan, add cooking oil. Heat up then add the onion and tomato mixture. Cook until the water evaporates and the mixture is soft. About 5 – 6 minutes.

Step 4: Add the cumin, curry and paprika. Sauté for 1 minute.

Step 5: Make sure to sneak some chickpeas behind Mom’s back!

Step 6: Add the chickpeas and the vegetable broth to the frying pan. Stir to combine and bring to a boil on medium-high heat.

Step 7: Cook mixture until the water has been absorbed by the sauce. About 7 – 10 minutes.

Step 8: Turn off the stove, then add the coconut milk. Stir to incorporate. Taste, then add salt if desired.

Step 9: Serve over your cooked rice and garnish with parsley or cilantro. Enjoy!

The girls had a lot of fun adding the ingredients at each step. My oldest especially had fun with using the food processor!

When you give this recipe a try, be sure to check out the international selection at your nearest FreshCo. They’ve got such great deals that this is sure to be a budget friendly meal your family will love!

Wondering what is on sale at FreshCo this week? Take a look at their flyer here, and if you want to learn more about FreshCo, click here: http://bit.ly/FreshCO1  #Sponsored

Chickpea Curry with Rice
Course: Main Course
Cuisine: Indian
Servings: 4
Ingredients
  • 1 can chickpeas drained and rinsed
  • 2 cups vegetable broth
  • 1 small onion chopped finely
  • 2 medium tomatoes
  • 1 – 2 garlic cloves
  • 1/2 tsp ground ginger
  • 1 tbsp cooking oil I like grape seed oil
  • 1/4 tsp ground cumin
  • 1 tsp curry
  • 1/2 tsp paprika
  • 1/4 cup canned coconut milk
  • salt adjust to taste
  • parsley or cilantro for garnish
  • 1 cup rice
Instructions
  1. Prepare your rice according to the package directions. Once cooked, cover and set aside.

  2. Meanwhile, in a food processor, add onion, tomatoes, garlic and ginger then coarsely chop
    until it's a nice salsa-like consistency.

  3. In a big frying pan, add cooking oil. Heat up then add the onion and tomato
    mixture. Cook until the water evaporates and the mixture is soft. About 5 – 6
    minutes.

  4. Add the cumin, curry and paprika. Sauté for 1 minute.

  5. Add the chickpeas and the vegetable broth to the frying pan. Stir to combine and
    bring to a boil on medium-high heat.

  6. Cook mixture until the water has been absorbed by the sauce. About 7 – 10 minutes.

  7. Turn off the stove, then add the coconut milk. Stir to incorporate. Taste, then add
    salt if desired.

  8. Serve over your cooked rice and garnish with parsley or cilantro. Enjoy!

How to Shred Meat in Under 30 Seconds

Learn how to shred meat in under 30 seconds using your stand mixer!

Looking for another valuable use for that KitchenAid stand mixer? How about shredding meat? It works so well to shred some cooked chicken breasts, boneless pork butt, or beef roast. If you have ever tried to “pull” a pork shoulder with forks, you know this can take a bit of time. With the stand mixer and the normal beater attachment, you can shred a pound of cooked chicken breast straight from the slow cooker in under 30 seconds! (Tip: You can also use a hand mixer!) Take a look at this handy kitchen hack:

Here’s how to shred meat in under 30 seconds:

1. Take your meat straight from cooking and toss it in the mixing bowl.

2. Make sure the beater attachment is in place.

3. Raise the bowl and hit a low power setting for about 30 seconds.

4. Enjoy your shredded meat!

So you no longer need to hesitate to make recipes like chicken enchiladas, pulled pork, or beef barbecue because of this tedious job again. If you don’t have a KitchenAid, here is another great reason why you might just want to take the plunge!

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Learn how to shred meat in under 30 seconds using your stand mixer or hand mixer!

How to Make Vegetable Broth

My Mom, being the awesome Mom she is, sent along her instructions, with a couple of pictures, on how she makes homemade vegetable broth!

The broth is perfect for soups, stews, rice dishes, Risotto, and pasta sauces!

Want to know how to make vegetable broth?  Read on…

Want to learn how to make vegetable broth? Here's how to make vegetable broth using the scraps from your kitchen. So simple and frugal!

How to make Vegetable Broth

There are a ton of vegetable scraps that can be salvaged for broth:

  • carrot peelings
  • broccoli, mushroom pieces, celery, peppers, onions
  • Herb stems
  • Pretty much anything if it isn’t rotten!

Here are some tips to prepare your scraps:

  • Scrub your vegetables before peeling
  • Place all your scraps/peelings into a freezer bag or container
  • Keep adding to the bag/container until you have enough to make the broth (about 4-6 cups worth)

Vegetable Broth Method:

  1. Place the peels to a stock pot, add enough water to cover completely, then add ground pepper, bay leaf and a garlic clove.
  2. Bring to a boil, then simmer for 1 hour.
  3. Cool the broth, then strain and discard (compost) the solids.
  4. Pour broth into containers and refrigerate or freeze for up to 3 months.

So simple!