10 Cheap 15-Minute Dinners From Pantry Staples
Keep eggs, rice, pasta, canned beans, tortillas, and a bag of frozen vegetables in the house, and dinner is never more than 15 minutes away. Each recipe serves about two; double it for a family.
Eggs and rice
- Fried rice with frozen vegetables. Fry 2 cups of cold cooked rice in a hot oiled pan for 3 minutes, add a cup of frozen mixed vegetables, push it aside, and scramble 2 eggs in the gap. Finish with soy sauce. Day-old rice works best because it doesn't clump.
- Shakshuka-style eggs. Simmer a can of crushed tomatoes with garlic, cumin, and paprika for 5 minutes. Make 4 wells, crack in the eggs, cover, and cook 5–7 minutes until the whites are set. Serve with bread.
- Loaded veggie omelet. Whisk 3 eggs with a splash of milk. Pour into a buttered pan over medium heat, add spinach, cheese, and any leftover vegetables, fold, and serve with toast.
Pasta and noodles
- Garlic butter pasta. While spaghetti cooks, melt butter with 3 sliced garlic cloves and chili flakes. Toss with the drained pasta, a splash of pasta water, and grated cheese. Add frozen peas to the pot in the last 2 minutes.
- Tuna and lemon pasta. Toss cooked pasta with a can of drained tuna, olive oil, lemon zest and juice, black pepper, and a handful of spinach that wilts in the heat.
- Peanut noodles. Whisk 3 tablespoons of peanut butter, 2 of soy sauce, 1 of vinegar, a little honey, and hot water until smooth. Toss with cooked noodles, frozen edamame or shredded cabbage, and sliced green onion.
Beans and tortillas
- Black bean quesadillas. Mash a drained can of black beans with cumin and salsa. Spread on tortillas with cheese, fold, and toast in a dry pan about 2 minutes per side.
- Chickpea curry in one pot. Soften an onion, stir in curry powder for 30 seconds, then add a drained can of chickpeas, a can of coconut milk, and a handful of spinach. Simmer 8 minutes. Serve over rice or with bread.
- Bean and cheese burrito bowls. Layer rice, warmed beans, frozen corn heated in a pan, salsa, cheese, and a spoon of plain yogurt or sour cream.
One more for busy nights
- Sheet-pan sausage and vegetables. Toss sliced precooked sausage and chopped peppers, onions, or broccoli with oil and seasoning. Roast at 425°F (220°C) for 12–15 minutes. More combos in our sheet-pan dinner guide.
Food safety in one minute
Refrigerate leftovers within 2 hours and eat them within 3–4 days, as the USDA recommends. Cook eggs until the whites are firm, and reheat leftovers to 165°F (74°C), or until steaming hot all the way through.
Quick answer
The cheapest fast dinners use pantry staples: fried rice with frozen vegetables, eggs simmered in tomato sauce, garlic butter pasta, black bean quesadillas, and one-pot chickpea curry. Each takes about 15 minutes.