Beat Inflation with These 15 Essential Pantry Staples
If rising grocery prices are hitting your budget where it hurts, you’re not alone. The smartest defense? A pantry stocked with essential pantry items you can rely on. Fewer emergency grocery runs. Less temptation to eat out. More meals that come together easily. These 15 staples are simple, practical, and a smart way to make mealtime more manageable. Let’s get stocked up!
Have you noticed how grocery prices are creeping up again? You’re not imagining it—especially when it comes to staples like beef, eggs, and sweets. According to the USDA’s latest Food Price Outlook, prices for food-at-home have risen 2.4% over the past year and are expected to climb even more through the end of 2025. Beef prices alone are up over 8% from this time last year—and forecasts suggest that’s just the beginning.
A new wave of tariffs could push prices for a wide range of imported goods even higher. While not all of those items live in the pantry, many of the ingredients and packaging materials used in our everyday staples could see a price hike—meaning your favorite cereal, canned goods, or baking supplies might cost more by the holidays.
Here’s what that means for us at home: we’re spending more on food whether we realize it or not—especially if we’re not paying attention to what’s in our pantry. And while eating out may feel like the easy fix, restaurant prices are rising even faster than grocery store prices. That quick dinner out is hitting harder on the wallet than ever before.
So How Do We Fight Back?
Two simple ways:
- Buy groceries when they’re on sale.
- Eat at home.
Sounds easy, right? It can be—if your pantry is well-stocked with essentials you buy before you’re desperate. Running out of staples like rice or pasta can turn a simple meal plan into a pricey restaurant tab or late-night grocery run.
Consider this your nudge. By stocking up on nine everyday pantry essentials (especially when they’re on sale), you’re not just saving money—you’re buying yourself time, flexibility, and peace of mind.
Smart Shopping Tips for Stocking Up
Look for Sales & Bulk Discounts
Always keep an eye out for sales and buy in bulk whenever possible. Items like pasta, rice, and canned goods often have great discounts when bought in larger quantities.
Use Coupons & Apps
If you’re not already using grocery store apps or coupon services, now’s the time to start! Apps like Ibotta or store-specific rewards can help you save on even the most basic pantry items.
Buy Seasonal Ingredients
Keep an eye on what’s in season and use that to your advantage. Fruits, vegetables, and other perishable items are often cheaper when bought in bulk during peak season—and they’re perfect for freezing for later use.
Don’t Overbuy
While stocking up is smart, don’t fall into the trap of buying more than you’ll actually use. Stick to your pantry essentials list to avoid wasting food or money.
15 Must-Have Pantry Items (and Why They Matter)
1. Evaporated Milk
I’ll be honest—I have strong childhood memories of having to drink evaporated milk, and I wouldn’t wish that on anyone. But when it comes to cooking and baking? Totally different story. Evaporated milk adds richness and creaminess to everything from mac and cheese to pumpkin pie. It’s shelf-stable, lasts for months, and works as a reliable stand-in for regular milk in a pinch—just add water if you need it closer to the real thing.
2. Dry Buttermilk
This stuff is a quiet hero. Look for it in the baking aisle labeled “Cultured Buttermilk Blend.” I can’t tell you how many times a recipe has called for buttermilk and left me scrambling—who actually keeps fresh buttermilk on hand? And when you only need half a cup, what do you do with the rest? Enter dry buttermilk. Just mix with water when you need it. I stash mine in the freezer where it keeps beautifully for months (even years!), and I reach for it more often than I ever thought I would—for pancakes, biscuits, salad dressings, and more.
3. Canned Tuna
Always keep a few cans of white albacore in your pantry—it’s a reliable protein that can save dinner in a pinch. A classic tuna sandwich is comfort food at its finest, but don’t stop there. Mix tuna with onions, pasta, canned tomatoes, and a sprinkle of dried herbs, and you’ve got the makings of a solid tuna casserole. Everyone should have at least one go-to Tuna Pasta Bake recipe up their sleeve—especially for those nights when the fridge is looking bare.
4. Tomato Sauce
This humble staple is the Swiss Army knife of pantry ingredients. Turn it into pizza sauce, make a quick spaghetti dinner, or toss it into soups, stews, and casseroles to add depth and richness. So many fast-and-frugal meals start with a can of tomato sauce. I like to keep both standard and small 6-ounce cans on hand—it saves me from opening a big one when the recipe only calls for a few tablespoons.
5. Frozen Peas
Quite possibly my favorite freezer staple. These little green gems have a magical way of brightening up just about anything—pasta dishes, soups, stews, even grain bowls. They add color, a pop of sweetness, and a dose of nutrition. No chopping, no prep. Just toss ’em in straight from the bag. Bonus: they make a great makeshift ice pack in a pinch!
6. Shredded Cheese
Sure, buying a block of cheese and shredding it yourself will save you some cash. But if you’re like me and don’t always plan ahead, having shredded cheese on hand is a lifesaver. It’s perfect for a quick quesadilla or a speedy batch of mac and cheese. Plus, it’s great for sprinkling on chili or tossing on top of a homemade pizza. Keep a bag in your pantry or fridge, and you’ll never be far from a cheesy, comforting meal.
7. Frozen Chopped Onions
Sure, you can chop your own onions if you’ve got one handy. But trust me, having a bag of frozen chopped onions in your freezer is a game-changer. If you want to do this ahead, just spread the chopped onions in a single layer on a sheet pan and pop it in the freezer. Once they’re frozen, toss them into a freezer bag, and boom—you’ve got onions ready to go whenever you need them. Whether you buy them pre-chopped or do it yourself, having frozen onions on hand makes life so much easier. You’ll be glad you did!
8. Bouillon
Always keep chicken, vegetable, and beef bouillon in your pantry. Whether you go with granules, cubes, or the concentrated “Better Than Bouillon” (which I swear by—keeps in the fridge and lasts forever), bouillon is a lifesaver. It’s perfect when you’re out of stock or broth, or when a recipe calls for that rich, savory flavor but you don’t have time to make it from scratch. Plus, a warm cup of chicken broth on a chilly day? Total comfort. It’s easy to use, stores well, and will save you in a pinch.
9. Chicken Broth
It’s always a smart move to have a few cans of chicken broth stashed in your pantry. Sure, you can make your own, but let’s be real—how often do you actually do that? Having canned broth or stock on hand is a lifesaver when you’re making bases, sauces, gravies, or soups.
10. Dried Beans & Lentils
Dried beans and lentils are a smart, budget-friendly alternative to their canned counterparts. Sure, they take a little longer to cook, but once prepped, they’re a breeze to store and use in future meals. You can cook a big batch, freeze them in portions, and have ready-to-go protein for soups, salads, or stews. The best part? They’re packed with protein, fiber, and essential nutrients. Don’t let the time it takes to cook intimidate you—batch cooking will save you time and money down the road!
11. Rice
Whether you prefer long-grain, jasmine, or even wild rice, it’s versatile, filling, and incredibly affordable. It serves as the base for everything from stir-fries and curries to soups and casseroles. Brown rice offers a heartier, whole-grain option, but if you’re looking for a quicker fix, white rice cooks in a fraction of the time.
12. Oats
Oats aren’t just for breakfast anymore. While they make a fantastic oatmeal, these humble little grains can be used in everything from smoothies to baked goods (think cookies, muffins, and granola bars) to even savory dishes like oat-based meatloafs or veggie patties. They last a long time, especially if you buy in bulk, which means you’re always ready for a hearty meal. Plus, oats are a great, inexpensive way to add fiber and nutrients to your diet.
13. Pasta
Pasta is a pantry staple that never fails to deliver a quick, comforting meal. It’s inexpensive, versatile, and comes in so many shapes and sizes, making it perfect for all kinds of recipes—from spaghetti and marinara to pasta salads, casseroles, and one-pot dishes. Keep a few different varieties on hand (spaghetti, penne, elbow macaroni, etc.) for variety. Bonus: pasta keeps for a long time in your pantry, so you don’t have to worry about it going bad.
14. Canned Beans
When you’re pressed for time, canned beans are a lifesaver. Full of protein, fiber, and nutrients, they’re an easy addition to salads, soups, and stews, or a quick filling for tacos, burritos, or wraps. If you’re watching your sodium intake, there are plenty of low-sodium versions available. I like to keep a mix of varieties (black beans, kidney beans, chickpeas) so I can always whip up something delicious without any extra prep. They’re inexpensive, filling, and you don’t have to worry about cooking them!
15. Peanut Butter
Peanut butter isn’t just a snack. It’s packed with protein and healthy fats, making it a quick, satisfying choice for breakfast or an afternoon pick-me-up. Peanut butter is great in savory dishes too. Use it in satay sauces, stir-fries, or even as a creamy base for soups. Keep a jar (or two) in your pantry for a quick snack, but also for those times when you need a little extra flavor boost in your cooking.
Storage Tricks to Make Pantry Items Last
Once you’ve stocked up, make sure your pantry items last as long as possible:
- Proper Storage Containers: For dried goods like rice, oats, and pasta, airtight containers are a must. They’ll keep your items fresh and protect them from pests.
- Freezing for Extra Life: Items like dry beans, frozen peas, and even some nuts can be stored in the freezer to prolong their shelf life. Don’t forget to label everything with the date it was frozen!
- FIFO (First In, First Out): When organizing your pantry, place newer items behind the older ones. This way, you’ll use up your stock in order and avoid having to throw away expired goods.
- Keep a Clean Pantry: Regularly check your pantry for any expired items or packaging damage. A clean pantry helps you keep track of what you have and reduces waste.
Question: What’s the one pantry item you always keep stocked—no matter what? I want to hear your pantry must-haves in the comments below.
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Thank you for your insights! I’ve been reading your column for years and have implemented many useful ideas.
I have a suggestion regarding the shredded cheese. Buy block cheese on sale and cut it in half or whatever size you think you might need for your recipes. Stick it in the freezer and when needed take it out to defrost. It will crumble in your hands. It’s perfect for most recipes that use shredded cheese, more inexpensive, easy and you don’t have to worry about the extra added ingredients:)
You talk about drinking Evaporated Milk, I never had to drink the milk. I have seen so many recipes for coffee creamer made with condense milk. These are high in sugar, therefore I make mine with Evaporated Milk. Large can 2% milk, small can milk, 2 cups dry milk and 3 or 4 Tbls. of a sugarfree flavored coffee syrup. This makes 2 qt. This is low fat and sugar free and it is good.
You asked about the one staple ingredient we always have. Rice, we always have rice. Second would be dried beans.
I freeze any left over tomato sauce/ pizza sauce in an ice tray, once frozen, I put in a freezer bag. It’s about a tablespoon + of sauce per cube.
i make sure i never run out of vegetable broth, pasta and cheese. i vary what else i add to that, but those three are my basics. as a vegetarian, i eat a lot of cheese. sometimes my water tastes and or smells a bit funky, so i cook my pasta in the veg broth.
Because I eat mostly vegan (+fish) I always keep tofu on hand and lately I have been putting it in the freezer because – and this is a new tip – if you freeze, thaw, press and cube AND THEN put the cubes into boiling water for 2 minutes – it changes the texture to something way more akin to chicken and it helps the tofu absorb the flavour if the dish it is being cook in. Seems like a lot of steps but I sometimes do them on different days as I think about things. Tofu also keeps in the fridge for weeks.
You mentioned chicken broth-I found the cartons of chicken broth at Dollar Tree is really good. And you can’t beat the price.
I completely agree with the chopped onions. They go on sale, or someone gives me extra onions, they get chopped into the freezer bag. Chopped onions in a hurry is wonderful.
I was surprised to find I had everything on your list!
I LOVE all these great tips … I gleaned something from every one of them AND, of course, from Mary’s post!! lol Mart Hunt is THE BEST … and so, of course, are all her readers!! Blessings to all of y’all!! xoxoxo
Whenever round roast goes on sale I get the butcher at the supermarket to grind it for me. That way I get ground round much cheaper than, usually, ground beef. I also freeze it in half-pound packages. That’s enough for a meal for my husband and me.
Dollar Tree has quarts of shelf stable milk, with no hormones, that comes in handy in a pinch. The taste is much better than evaporated milk.
We’ve been thinking about getting a deep freezer to put in our basement. Does anyone have recommendations on what to get?
I love an upright. I hate the newer ones. My last one had nice shelves and lots of them, it went out. My new one has plastic drawers etc which I hate. But I needed a big freezer to get my food into quick, didn’t have time to do much shopping around. Got it at Sears though.
I have had both deep chest freezers and upright freezers. Upright is so much easier to use and I waste less “forgotten” food. When I had a chest I kept trying to have a system so I could find everything but nothing I tried work. I am Team Upright now forever.
We were lucky to get 2 large chest freezers with our home from the old owner. While they are WONDERFUL for keeping food on hand (with the aid of a foodsaver type sealer) it’s a pain in the butt to know what’s in there since everything is piled up on other things.. So, if you have the option for an upright, I’d do that.
Our solution for our chest freezer organization issue is cheap mesh laundry baskets from the dollar store. We put all the cheese in one basket, all the beef in another, the veggies in another, and stack them in the freezer. You could also just use plastic bags from the store.
A list is also so important to us. Why buy ANOTHER 10lbs of chicken breasts on sale when you ALREADY have 8 left from the last time? I keep mine on a cloud document app so I can see at the store what we already have. It’s not a good deal if it’s just going to waste.
Finally, (not related to the freezer question, but helpful) I have a assistant app on my phone, and I set it to remind me of fridge items that need to be used up. When I get home from my day ‘Hey Google, what are the reminders on my fridge list for today?’ ‘ You have three reminders. Cooked chicken, heavy cream, Parmesan cheese’ I know they will expire soon, and I also know I’m making Chicken Alfredo for dinner, LOL.
You froze heavy cream? Does that work? Wonder about Buttermilk?
No, I did not. I meant I have a reminder for items when they’re going to expire in my fridge. I set it up as a ‘user’ on our Google account, and when we’re putting groceries away we just shout out ‘Hey Google, remind me the heavy cream expires on May 31st’
Fast forward to May 31st and Goggle ‘reminds fridge’ that you told it that. you can set up reminders days, weeks, heck MONTHS in advance. Example, every day when I get up and ‘greet’ Google it reminds me to take my meds and (now) water the seeds I recently planted. Apple and Amazon have similar options with Siri and Alexa, too. (My bosses have both)
All that said, i HAVE frozen dairy in the past. It effects the texture, but if you’re using it in a recipe (say muffins or cake) it’s not that noticeable.
Wow! Those are great tips. I’m impressed with your organizational skills!
Years and years in food service, LOL. In a restaurant environment, you don’t want waste, because it costs money. You also don’t want to endanger the customer in your quest to not lose money. There’s a reason staff is briefed at the start of a shift to ‘push the chicken’ or something similar. It’s going to turn and turned food = lost money.
I love storing things in the freezer but it takes a bit of work to stay on top of it. Date and label each package. You won’t know what it is once it is frozen, trust me! Keep a master list of everything in your house. When you use something out of the freezer mark it off the list. And of course use older items first.
My advice is to shop carefully and read reviews to get a good buy. If you have the room and money get an upright freezer. It holds more food and is easier to use than a chest freezer. We bought a Frigidaire upright and have been very happy with it. Our freezer makes it possible for us to take advantage of many money-saving opportunities. We buy all of our meat and fish from a subscription service that delivers monthly. The prices are better than we find in our local stores, the quality is great, and we don’t pay shipping. And they offer even better prices on monthly specials. This month we added 6 pounds of wild-caught salmon at half of the pound price we see locally. That takes up a lot of room and we couldn’t have taken advantage of this offer if we didn’t have a freezer.
Thanks! What subscription service do you use for your meat?
We use Butcher Box.
Make sure you get a FROST FREE. If not the frost builds up too fast and you are always having to defrost it which is a real chore. I prefer an upright myself.
Amen! Frost-free is a must! especially if you live where there’s ANY humidity!
and, if you’re short, a chest freezer is not handy! i have almost toppled in headfirst trying to reach something on the bottom.
Flooding g in the midwest also killed a million calves. The cost of dairy and beef will reflect this loss. Plus, the current heat wave is ruining the corn, soybean and cotton crops because the ground temperature is too high.
Thanks, for this list. I recently moved cross-country and need to stock my new pantry.
Meanwhile, let’s keep our devastated farmers, along with all who suffered from the floods, on our prayer lists.
You can make a buttermilk substitute in a pinch by adding a little lemon juice or vinegar to regular milk. In baking recipes, you can’t tell the difference in flavor.
My go to pantry items are always rice, beans and spices. In our house it’s always salt, pepper, paprika and cumin. During a very tight period in our finances, The Mister and I literally survived on seasoned red beans and rice. It’s quick, affordable, yummy, provides most of what the body needs to remain healthy, and reheats well.
You can make it in a crock pot if you’re not super picky about rice texture.
Twenty something me can attest it’s also good cold out of the fridge after a long shift.
I usually have most of what’s on your list. In addition to evaporated milk for cooking, I often make my own coffee creamer so I keep sweetened condensed milk on hand. I also surprise myself with all the ways I can think of to use country gravy mix, so I try to keep a packet or two on hand, as well.
Food cost will soar in the next year due to flooding in the mid west; all those farms and crops under water or otherwise destroyed by weather. POTUS has given billions to farmers hurt by China trade tariffs and weather. That helps farmers but does nothing to directly help food supply. Now is the time to pantry prep, put up food, fill the freezers.
Here, at least, shredded cheese and bulk cheese cost the same and bulk cheese goes bad so much quicker.
Not sure why you think bulk cheese “goes bad” so much quicker. Perhaps it is because when you touch it with your fingers the bacteria from your hands begins a process of growth on the cheese. Use a food safe glove or a paper towel to hold onto it when slicing. You can also just cut off the “moldy” growth.
I have read to handle it with foil and to wrap in foil, it does tend to last longer, if you don’t forget what is in the foil.
Labeling is so critical. You can write on foil with a sharpie style marker before freezing. We do this at work a lot with the expiration/use by date and contents.
Yes, labeling is very important, and it’s especially important to label correctly. I recently defrosted a container of squash . I thought it was yellow squash and planned on using it as a vegetable side dish. Imagine my surprise when it turned out to be cooked butternut squash! Still good, but I used it in an entirely different way.
We freeze all of the shredded cheese we buy. As long as you’re careful to squeeze out all of the air in the bag before you put it back in the freezer it loses no flavor and retains its texture.
I always have brownie mix, cake mix and icing on hand. You never know when that next bake sale is going to come up. I know those can be made from scratch, but not always possible.
I always try to have ground beef in the freezer. I buy it in bulk and then separate into 1 and 2 lb portions. So versatile for with pasta, tacos, shepherd’s pie and sloppy joes. Defrosts quickly when bag is put into hot water. This for when you forget to take it out of the freezer in time to defrost slowly. LOL
we buy ground beef in bulk also. I cook it with chopped onion and THEN separate into 1lb packs (flat in freezer bags thaw even faster) it’s ready to dump into the very meals you mention. Plus, one dirty pot, one dirty strainer.
Grow your own garden and can and/or freeze.