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Kitchen Resources

Recipe Booklets

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. 

* The Cent$ible Nutrition Program is funded by USDA SNAP-Ed and EFNEP. SNAP-Ed assists individuals and families who receive, or are eligible to receive, benefits from the Supplemental Nutrition Assistance Program (SNAP). EFNEP assists families and youth with limited resources  in acquiring the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and contributes to their personal development and the improvement of total family diet and nutritional welfare. Visit our income-qualification page to learn more. 

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.

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.

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