5 Delicious Pantry Meals with Almond Breeze!

Do you ever feel like you don’t have anything to eat in the fridge? Whether you just haven’t had time to hit the grocery store or you’re sick of the same ol’ foods you always have, sometimes you have to check out the pantry to change it up a bit.

With goods such as pumpkin puree, chicken broth, and cornmeal, it can be difficult to figure out what to make. Lucky for you, we’ve partnered with our friends at Almond Breeze to come up with five yummy pantry meals for you to enjoy! Your mouth will be watering for their Creamy Chicken Tomato Soup and Pumpkin Patch Mac and Cheese. But, if there is any dish you HAVE to try, it’s the Butter Chicken Samosas. Honestly, it’s probably my favorite dish EVER.

Get ready to cross regular milk off your grocery list, because after you try out these recipes, you’ll definitely love almond milk just as much as we do!

Spicy Chili Waffle Slice

Difficulty: Medium • 10 Servings • Total Time: 1 Hour 30 Minutes

Ingredients:

Chili

• ½  yellow onion, chopped
• 1 pound extra lean ground beef, cooked
• 2 cans diced tomatoes
• 4 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt, plus more to taste
• 1 (28-ounce) can diced tomatoes or crushed tomatoes
• 2 (15 oz) cans dark red kidney beans, rinsed and drained
• Sour cream (for topping)
• Green onion (for topping) 
• Shredded cheese (for topping)

Cornbread Waffle

• 1 3/4 cups all-purpose flour 
• 1 1/4 cups yellow cornmeal
• 1 Tablespoon baking powder
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 2 cups Almond Breeze Unsweetened Original Almondmilk
• 3 Tablespoons oil (vegetable or canola oil)
• 2 large eggs

Directions:

For Chili

1. In a pan, add your cooked ground meat, onions, kidney beans, diced tomatoes seasoning.
2. Place a lid over and let it cook for 15 – 20 minutes until tomatoes are cooked through.
3. Serve with Waffle and topped with sour cream, green onions, and shredded cheese.

For Cornbread Waffle

1. Preheat waffle iron.
2. In a blender add all of the ingredients. Blend until combined. Do not overblend. 
3. Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.
4. Serve with chili over top.

Pumpkin Patch Mac and Cheese

Difficulty: Medium • 3 Servings • Total Time: 55 Minutes

Ingredients:

• 1 can – 15oz  Pumpkin Puree
• 1 (12.6 oz) package Kraft Homestyle Mac and Cheese, cooked macaroni
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup Almond Breeze Unsweetened Original Almondmilk
• shredded cheese for topping

Directions:

1. In a pot on medium to low heat add pumpkin puree and butter. Once the butter is melted, combine.
2. Place your instant cheese powder followed by Almond Breeze Unsweetened Original Almondmilk, stir until smooth.
3. Next, add your cook macaroni and stir until fully combined. Remove from heat and ready to serve.

Butter Chicken Samosas

Difficulty: Medium • 15 Servings • Total Time: 50 Minutes

Ingredients:

2 Chicken Breast, cooked

For the sauce:

• 2 tablespoons olive oil
• 1 large onion, sliced or chopped
• 1 1/2 tablespoons garlic, minced
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons garam masala
• 1 teaspoon ground mustard seeds
• 1 tablespoon salt
• 1 ½ teaspoons ground pepper
• 1 tablespoon tomato paste
• 1 teaspoon red chili powder (adjust to your taste preference)
• Store Bought Puff Pastry
• 1 cup Almond Breeze Unsweetened Original Almondmilk

Directions:

1. In a bowl, shred cooked chicken breast with a handheld beater. Set aside.
2. In a pan, add olive oil, let it heat and add diced onion and garlic.
3. Once the onion is translucent, add the shredder chicken along with all the spices and Almond Breeze Unsweetened Original Almondmilk. Stir until well combined.
4. Once it is all combined, grab a spoon full of the chicken and add it to your puff pastry rounds. Close each round by folding three sides creating a triangle. Seal tightly and place it in an airfryer face down.
5. Cook at 350 for 10-15 minutes or until golden brown. Safely remove from the airfryer with tongs. Enjoy!

Creamy Chicken Tomato Soup

Difficulty: Easy • 4 Servings • Total Time: 35 Minutes

Ingredients:  

• 1 teaspoon oil
• 2 cans diced tomatoes
• 3 cloves garlic, minced
• 1 tbsp tomato paste
• 3 cups low sodium chicken broth
• 2 tsp sea salt, plus more to taste
• 1/4 tsp ground black pepper, plus more to taste
• 3/4 cup Almond Breeze Unsweetened Original Almondmilk

Directions:

1. Heat the olive oil in a large, deep pot over medium heat.
2. Add garlic until tender.
3. Add the tomatoes, tomato paste, chicken stock, salt, and pepper and stir well.
4. Bring the soup to a boil, lower the heat until cool and blend with an immersion Making sure soup is cool to avoid getting burned.
5. Add Almond Breeze Unsweetened Original Almondmilk and stir to combine.
6. Season to taste with any additional salt and/or pepper. Serve and top it off with a spoonful of Almond Breeze Unsweetened Original Almondmilk and fresh basil

 Alfredo with Cauliflower Gnocchi

Difficulty: Medium • 4 Servings • Total Time: 1 Hour

Ingredients:

For Gnocchi

• 16 ounces frozen cauliflower florets, thawed 
• 2 cups all purpose flour plus more if needed
• 1 egg

For Alfredo Sauce

• 4 tsp butter
• 4 tsp all purpose flour
• 1 3/4 cup Almond Breeze Unsweetened Original Almondmilk
• 3 cup freshly shredded Parmesan Reggiano cheese
• Salt and Pepper to taste
• Parsley, to garnish

Directions:

For Gnocchi 

1. Add the cauliflower to the bowl of a food processor or high speed blender.
2. Add the flour and whole egg, blend on medium speed until it’s combined and the dough starts to pull away from the sides of the food processor. It should form a ball but it’s ok if it’s slightly sticky to the touch. Add more flour a few tablespoons at a time if needed, being careful not to add too much.
3. Dust the counter or a silpat mat on the counter with cassava flour and turn the dough out. Divide the dough in half then roll one half into a long rope about 1 inch in diameter. Start at one end and cut the dough into 1 inch pieces. Repeat the process with the other half. Use the back of a fork to gently press marks into one side of the gnocchi. The grooves help the pasta soak up more sauce when you cook with them!
4. Fill a stock pot about halfway full with water and generously salt. Bring to a boil then add 1/2 of the gnocchi to the water. They will sink to the bottom. Once they float to the top, about 1-2 minutes, remove them with a slotted spoon and place them on a plate or baking sheet and repeat the process with the other half.

For Alfredo Sauce

1. In a pan, add flour and butter, whisk together until a roux is made.
2. Slowly add in 1 ½ cups of almond milk.  Increase heat to medium and allow milk and flour to thicken for several minutes. 
3. Once your roux is thickened, reduce heat to low and add in all the cheese, stirring well until the sauce is creamy. If your sauce is too thick, stir in the additional milk. 
4. Remove from heat. Add in salt and pepper.  Serve with cauliflower gnocchi.