Looking for quick and easy -- and healthy -- recipes with ingredients you can get at the food pantry? We've included some of our favorites below.

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Pumpkin, Spice, & Everything Nice Muffins

1 pkg. (18.25 oz) spice or carrot cake mix

1 can (15 oz.) Libby's 100% Pure Pumpkin

3 large eggs or 6 Tablespoons egg substitute

1/2 cup water

2/3 cup raisins


Pre-heat oven to 350°. Grease on paper-lined 24 muffin cups.

Combine cake mix, pumpkin. eggs, and water in large mixing bowl until moistened. Beat on low speed for 30 seconds; scrape bowl. Beat on medium speed for 2 minutes. Sir in raisins. Spoon batter into prepared muffin cups, filling 2/3 full.

Bake for 18-22 minutes or until wooden pick inserted in muffin centers comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. Store muffins in covered container.

Pumpkin Smoothie

Makes 6 servings


1 can (15 oz) Libby's 100% Pure Pumpkin, chilled

1 can (12 fl oz.) Evaporated lowfat 2% milk, chilled

1 1/2 cups orange juice

1 small sliced banana

1/3 cup packed light brown sugar

2 dozen ice cubes (optional)

2 tsp ground cinnamon (optional)


Place pumpkin, evaporated milk, orange juice, banana, and sugar in blender; cover. Blend until smooth. Pour over ice. Sprinkle with cinnamon, if desired.

Cowboy Caviar -- Looking to use up your canned beans? This is delicious and easy snack!

Makes 18 servings


1 can (15 oz) can kidney beans, drained

1 can (15 oz) can black beans, drained

1 can (15 oz) can corn, drained

1 can (15 oz) can crushed tomatoes

1 (4 oz) can chopped green chilies, drained

1/4 cup finely chopped onion

3 limes, juiced (optional, we usually don't include this)

1 tablespoon oil

Salt and pepper to taste


  1. Mix kidney, black beans, corn, tomatoes, chilies, and onion in a large bowl.

  2. Add lime juice, oil, salt, and pepper; toss gently to combine.

  3. Serve by itself or with tortilla chips.


Quick & Easy Taco Salad

Cook time: 15 minutes


1lb beef

1 can black beans

1 can yellow corn

Taco seasoning

Romaine lettuce

Sour cream

Monterey Jack cheese or Cheddar cheese

Avocado (if desired)

Tortilla chips (crumbled)


Cook beef in a large fry pan. When beef is cooked through, add black beans, corn, and sprinkle taco seasoning to taste.

Add beef mixture to romaine lettuce and top with sour cream, cheese, avocado, and tortilla chips. Enjoy!

Individual Toaster Oven Pizza

Cook time: 7-8 minutes


Italian or other white bread

Pizza sauce

Shredded mozzarella cheese

Pepperoni (if desired)


Spread pizza sauce, mozzarella cheese, and pepperoni (if desired) on 2 slices of bread. Toast in toaster oven until cheese is melted.

Easy Chickpea Soup

Cook Time: 1 hour and 20 minutes


1 large yellow onion, finely diced

3 tablespoons olive oil, more for serving

1 clove garlic, slivered

2 (15 1/2-ounce) cans chickpeas

Juice of 1/2 lemon, more to taste

Salt and pepper

Parmesan, optional


  1. In a soup pot over medium heat, sauté onion in olive oil until onion is translucent and has lost its bite. Add garlic and cook until slightly colored.

  2. Rinse chickpeas in cold water, then add to pot. Add water to pot until chickpeas are covered to the depth of 1 inch.

  3. Cook over medium heat (soup should bubble, but not come to a full boil) for an hour, or until the chickpeas are soft and silky. Add lemon juice and season with salt and pepper. Serve topped with grated Parmesan or a drizzle of good olive oil if desired.

This recipe comes from New York Times Cooking:

Our favorite lunch sandwich -- the Jonesville Special

Cook Time: 10 minutes


bread or wrap

shredded carrots

romaine lettuce or other greens

honey mustard

turkey or chicken

your favorite cheese (we like swiss or cheddar)

We love this sandwich for the extra crunch and flavor (and protein!) provided by the shredded carrots.


Chocolate Pumpkin Surprise Cake

Makes 6-8 servings


1 box chocolate cake

1 (15-oz) can pumpkin

1/2 to 3/4 can water (use the same can the pumpkin came in)


Mix cake mix, pumpkin and water in a large mixing bowl with an electronic mixer. Start with 1/2 can of water and add more until the cake mix is not too thick. Spray a 9-inch-by-12-inch baking dish with cooking spray. Pour in batter, spreading it evenly with a knife.

Bake in a 350-degree oven for 25 to 30 minutes or until done (test with toothpick). Serve as is or with your favorite frosting.

Pumpkin Pie

Makes 6-8 servings



1 package yellow cake mix (reserve one cup dry cake mix for topping)

1 egg

1/2 cup melted butter


3 cups (14 oz can) Libby's Pumpkin Pie Mix

2 eggs

2/3 cup milk or 1 small can evaporated milk


1 cup of reserved cake mix (from above)

1 tsp cinnamon

1/4 cup butter, (softened)


Mix together cake mix, egg, and butter. Press into a 13x9-inch greased pan. Mix together pie mix, eggs, and milk. Pour over cake crust. Mix together reserved cake mix, cinnamon, and butter. Sprinkle evenly over filling.

Bake at 375 degrees for 40 to 45 minutes. Cook and serve with whipped cream or whipped topping.