Kitchen Resources

Check out our 2-week menus and specialty recipe booklets for easy menu planning ideas!

Pantry Essentials

  • Pasta
  • Rice
  • Oatmeal
  • Dry cereal
  • Crackers
  • Canned fruit (in 100% juice, if possible)
  • Dry fruit
  • Frozen fruit (if freezer space is available)
  • Applesauce
  • Fruit jam
  • Canned vegetables (low-sodium, if possible)
  • Frozen vegetables (if freezer space is available)
  • Canned tomatoes
  •  Potatoes
  • Nut butter
  • Canned chicken
  • Canned tuna
  • Beans (dry or canned)
  • Dry lentils
  • Eggs (refrigerate up to 5 weeks)
  • Flour (all-purpose/whole-wheat)
  • Sugar
  • Yeast
  • Baking soda
  • Baking powder
  • Canola oil
  • Bouillon cube or canned broth
  • Tomato sauce
  • Herbs and spices (basil, cinnamon, garlic powder, salt, pepper, soy sauce)

Food Safety & Coronavirus

Food safety is always important, and is of special consideration right now. The resource below offers recommendations for grocery shopping, take-out, and delivery of food. 

Additional Resources

Food may be in short supply in some places and finding every day ingredients may not be quite as easy. Below are two resources for helping make cooking substitutions in the kitchen. 

University of Wyoming Extension and Cent$ible Nutrition Program Logos

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider. This material was funded by USDA’s Expanded Food and Nutrition Education Program-EFNEP. USDA is an equal opportunity provider and employer.

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