Don't let lack of time, motivation, or planning derail your budget or healthy eating efforts. Make this easy casserole using pantry staples instead!
Aren't holiday weekends the best? Extended days without work mean extra days filled with fun or relaxation or getting things checked off your to-do list. By the end of your holiday, you're likely a little tired (if not incredibly exhausted).
Coming home from a vacation is definitely not one of my favorite feelings, especially when I have a mountain of laundry to do and a dishwasher to unload (woof).
Forget making dinner. That's basically out of the question when I get home from a vacay and I'm tired and have no motivation to go to the grocery store let alone cook.
[and there's the sound of my budget flying out the window]
It's no secret that eating out gets expensive. Every now and then, it's a nice option, especially when it
saves you from cleaning your kitchen for the 623rd time that week saves you time.
However, what if you could use ingredients from your pantry and stir everything together in one bowl?
[Do you hear that? That's your budget coming back into the picture]
Pantry meals are a great way to cut food costs. I always have cans of beans, tuna & salmon, and vegetables. Pasta, rice, quinoa, and lentils are always found in there, too. And these items are all shelf staple for quite some time; plus, they are pretty inexpensive.
Cheese is also a regular staple in the fridge. (here's a quick note of thanks for cheese: Thanks for keeping me alive on days that I'm too lazy to go to the store. You & peanut butter are the best!) Cheese might not always be the most budget friendly choice, but it adds tons of flavor, some protein, and cheese makes everything better, right? Yep!
Together, all of the ingredients cost less than $12, even when you buy the BPA-free, organic versions of the ingredients.
But my favorite part of this recipe is that it takes 5 minutes to make and there's only one dish to clean (wooohhooooo!!!). Seriously, you open three cans and then stir everything together. Cover and bake for 45 minutes. Then top with some cheese (yessss!!) and bake a little bit longer. That's it.
And if you have leftovers, all the better because leftovers of this casserole are delish!
A little note: if you have cooked chicken or turkey, you can substitute it in place of the chickpeas. Use 1 1/2 cups cooked chicken.
Easiest Ever Greek Casserole
- 3/4 cup uncooked brown rice
- 1 (15 oz) can no salt added diced tomatoes, undrained
- 1 (15 oz) can chopped artichoke hearts, rinsed & drained
- 1 (15 oz) can chickpeas, rinsed & drained
- 1 cup water or broth
- 1 TBSP dried onion flakes
- 1 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1 TBSP olive oil
- 4 oz feta cheese, crumbled
- Preheat the oven to 375*F.
- Stir all the ingredients except the feta cheese into a 3 quart baking dish. Cover with foil, and bake for 40 minutes.
- Remove cover and sprinkle with feta cheese. Re-cover and bake another 20-25 minutes until rice is tender and liquid has been absorbed.
Note: *you can use 1 1/2 cups cooked chicken or turkey in place of the chickpeas if desired. *Each serving is about 2 cups