Pantry Challenge Week 11: Making the Most of What’s Left

Pantry Challenge Week 11: Making the Most of What’s Left

We’re down to the final stretch of the pantry challenge—just two weeks to go! At this point, it’s all about getting creative with what’s left in the pantry, fridge, and freezer. This week, I focused on stretching ingredients in new ways, using unexpected substitutions, and batch cooking to make life easier in the weeks ahead.

A plate of teriyaki meatballs served over fluffy white rice, garnished with fresh green onions. The glossy sauce coats the meatballs, adding a rich, savory flavor.
Who knew cooked rice could replace breadcrumbs? These tender teriyaki meatballs, served over rice and topped with green onions, were a delicious pantry challenge creation! 🍚🥢 Would you try this swap?

Teriyaki Meatballs with a Twist

One of my favorite meals this week was teriyaki meatballs with rice, topped with fresh green onions. Instead of traditional breadcrumbs, I used cooked rice as a binder. Sounds odd, but it worked perfectly! The meatballs held together well, and the texture was great. If you’re ever out of breadcrumbs, this is a simple swap that makes use of pantry staples.

A freshly baked bread pudding, golden brown and warm, just out of the oven. The soft, custardy center contrasts with the crisp, caramelized edges, ready for a delicious topping or to be enjoyed as is.
Straight from the oven! This golden-brown bread pudding is the perfect cozy dessert—simple, comforting, and made with pantry staples. What’s your favorite way to top it?
A warm, golden-brown bread pudding fresh out of the oven, topped with a glossy amaretto cherry compote and a dusting of powdered sugar. The rich, syrupy cherries contrast beautifully with the soft, custardy bread.
Just out of the oven and topped with homemade amaretto cherry compote! 🍒✨ A dusting of powdered sugar makes this bread pudding extra special. Who else loves a warm, comforting dessert like this?

Cherry Amaretto Compote for a Sweet Treat

For a little something sweet, I made cherry amaretto compote—a rich, flavorful topping perfect for toast, pancakes, or even spooned over yogurt. I used this as a filling for homemade bread, and it added just the right amount of sweetness with that delicious almond-like amaretto flavor.

Bulk Spaghetti Sauce with Meatballs & Sausage

Since I had some meat on hand, I decided to make a big batch of spaghetti sauce loaded with meatballs and sausage. Not only did we enjoy it fresh, but I also froze several portions for easy meals later on. Having ready-made homemade sauce in the freezer is such a time saver, especially on busy days when cooking from scratch isn’t an option.

Pear Sauce Waffles for a Pantry-Friendly Breakfast

To use up some pears, I blended them into a smooth pear sauce and incorporated it into waffle batter. The result? Light, fluffy waffles with a hint of natural sweetness—no syrup needed! This is a great way to use up extra fruit and add some variety to breakfast.

Final Thoughts: Making Every Ingredient Count

With only two weeks left in the challenge, every meal feels like a small victory. This week, I loved finding creative ways to use what I had on hand, whether it was swapping breadcrumbs for rice or turning fruit into a versatile compote.

How’s your pantry challenge going? Have you tried any fun ingredient swaps or creative recipes? Let me know in the comments!

📌 Save this post for meal inspiration, and don’t forget to follow along as we wrap up the challenge!

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