FOODS TO KEEP ON HAND

By Jeanette Muir, Program Assistant, Family Nutrition Program, Ashtabula County

A cupboard or refrigerator stocked with basic ingredients can reduce preparation time, add variety to meals and allow for last minute substitutions. Include convenience foods to rewrite and streamline recipes. Foods can also be combined for quick meals or in case of an emergency. Mixes, seasoning packets, and canned soups will help you reduce the number of ingredients used in a recipe. Foods you keep on hand might include the following items: Rice (instant or regular) Noodles, pasta, macaroni Macaroni & cheese dinner Cereals, hot, such as oatmeal and ready-to-eat Canned tuna Canned chicken Canned vegetables or frozen vegetables in a bag Canned or frozen fruit Frozen meat, poultry, fish Spaghetti (Marinara) sauceTomato sauce Dried herbs such as mustard, oregano, cilantro, parsley, dill, garlic powder, chili powder Seasoning packets such as taco Salt, pepper Salsa, ketchup, mustard, jam Barbecue, soy or other favorite sauces Bread crumbs Raisins Canned beans such as kidney, black, pinto, northern Tomato soup Creamed soups Canned chicken stock or broth Bouillon cubes Stuffing mix Cornbread mix Olive and/or vegetable oil Sugar

Brown sugar Flour Baking soda, baking powder, cornstarch Peanut butter Nuts, such as peanuts, slivered almonds, pecan and walnut pieces Crackers Bottled lemon juice Vinegar Perishable Foods Potatoes Carrots Cabbage Onions Low fat cheeses Fresh fruit Milk Eggs Tortillas Mayonnaise (nonfat or low fat) Salad dressings Bread Margarine