EatOrToss Flexipe: This recipe can bend and twist for easier, waste-minimizing cooking.
Ok, so you want to cook with what you have, but where do you start? EatOrToss’s Use-It-Up Library has ideas for specific often-tossed ingredients, as well as clear-the-kitchen specials, but if you want to really zoom out and simply see where your ingredients take you, culinary instructor Diane Sheya is here to help.
For years this Salt Lake City mom of two and “Grammy” to three has been using a simple, but ingenious formula to work with whatever her pantry, fridge and garden offers. In her various capacities as culinary educator, she’s shared it with students in her home, at cooking demos in stores and even on her local television station. Her formula recently helped her become one of five winners in the 2025 Food Waste Prevention Week Cooking Challenge (which I have the privilege of coordinating and co-judging). Here’s Diane’s formula, straight from her winning entry:
A formula for use-it-up cooking by Diane Sheya
I try to plan my week’s meals, create a shopping list and shop for the week. But stuff happens! That’s ok—I’ve got a formula! I love to challenge myself to create something delicious from what I have in my pantry, freezer and refrigerator (and in the summer, my kitchen garden). When my husband asks what’s for dinner, I tell him “you’re in the test kitchen tonight!” He rarely complains and gives me good feedback on what he likes or suggestions for substitutions.
Here is my simple formula to help you mix and match what ingredients you have on hand to get a simple and nourishing dinner on the table in less than 30 minutes. Check out what you have in your pantry, freezer and refrigerator—it’s that simple. Don’t overlook those takeout leftovers as ‘ingredients’ in your dish!
BASE: the foundation to build your meal on
Grains: rice, quinoa, couscous, farro, bulgur
Pasta: any shape works-short or long
Potatoes: cooked, roasted, mashed, even instant
Bread: toasted, flatbread, or a wrap
PROTEIN: something filling and satisfying
Canned: tuna, salmon, chicken, beans, lentils
Pantry staple: tofu, shelf stable sausage
Leftovers: cooked meat, eggs (scrambled, hard-boiled, fried)
FRESH OR FROZEN VEGGIES: add in some color and flavor
Onions, shallots, garlic
Any frozen veggies: peas, corn, mixed
Fresh veggies: Anything you like, remember-don’t toss those stems!
SAUCE OR BINDER: pull it together with something creamy, saucy, flavorful
Canned tomatoes or pasta sauce
Coconut Milk, Jarred Curry Sauce
Pesto, Salsa, Broth, BBQ sauce
Mayo, mustard, tahini or sour cream
FLAVOR BOOSTERS: add personality, depth and zing!
Spices and dried or fresh herbs-garlic powder, cumin, Italian blend
Acid and Salt-lemon juice, vinegar, soy sauce, miso
Pickles, olives, nuts, hot sauce, shredded cheese
ADD ONS FOR TEXTURE: optional, but fun
Crushed crackers or nuts
Toasted panko or breadcrumbs
Pantry greens (jarred artichokes, roasted red peppers)
Once you’ve assembled ingredients from each category, Diane suggests throwing everything together in a way that makes sense for your taste, time and ability. Keep reading to see an example of something that she made!
For example….
Here’s the dish I made entirely with what I pulled from my pantry, freezer and refrigerator to give you an idea of how simple it is.
- Partial bag of pasta
- Leftover chicken breast
- Frozen Swiss Chard
- Cooked leftover carrots
- ¼ raw onion in the fridge
- Homemade chicken stock from freezer
- Butter
- About 1 cup grated cheese
- Sumac-seasoning
- Salt and Pepper
- Olive oil
While the pasta cooked, I chopped the onion and sauteed in a saucepan with a little olive oil, then in the same saucepan, I made a simple sauce/gravy by melting 2 tablespoons butter into a saucepan, incorporating 2 tablespoons all purpose flour, stirring for about 2 minutes on medium low heat. Added the chicken stock and continue whisking until it has slightly thickened. Reduced heat to low. I added the chicken, Swiss chard, and carrots and a sprinkle of the Sumac. Stirred, incorporating the ingredients. When the pasta was cooked, I drained, reserving about 1 cup of the water. I added the pasta to the saucepan and stirred. If you want it to be a little more ‘saucy’ add a little bit more of the reserved pasta water.
You can serve it straight from the saucepan, sprinkling the cheese on top of each serving, or pour it into an oven/microwave proof dish, sprinkle the cheese on top and heat until the cheese has melted.
