“Help! There’s nothing in the frig to eat!”

Coming home from vacation can be depressing,

but coming home to an empty frig makes it even worse.

A couple nights ago, I got back from a trip to help my daughter with a cross-country move.  The flight home was fine and I got home as planned, at 7:30 p.m.  I had planned to go to Chipotle’s, but after hauling in my luggage, feeding the cats, getting the mail and so on, I just didn’t feel like going back out again.  So I decided to see if the frig might contain something to piece together for a meal.

And there, on the frig door, was the starting spark I needed:  a package of tempeh.  I kept forgetting to use it before leaving, but it lasts for weeks (seriously!)

Now for some vegetables.  Checking the freezer I found a couple packages of chopped kale that would cook up fast.

Finally, a quick sauce to tie the two together into a satisfying dish:  The tempeh made me think of soy sauce, the kale led to tahini.  Garlic and ginger were easy additions, a couple shakes of cayenne for some zing and some bone broth to blend it all together.

I microwaved a potato on the side and in just 15 minutes, had a meal fit for a queen.

Enjoying this quick meal I realized that it had been faster and far less hassle than getting in the car, driving to Chipotle’s, standing in line, ordering, paying and driving home.  Plus it was a lot cheaper at $2.12!

The secret for this easy goodness?  A healthfully and helpfully stocked pantry.

Everything for this meal was just steps from the stove–no shopping trip needed.  And because I used convenience staples, not much time was needed at the stove, either.

Whether you have to make a trip somewhere or maybe you’re looking forward to a Covid-safe getaway, you don’t have to dread coming home to an empty frig.  With just a little planning and shopping ahead, the pantry can be your ticket to a healthy and hassle-free re-entry.

5 post-trip meal tips and ideas

Tip 1:  Freeze Ahead  A week or so before you leave, plan to and make a good freeze-able meal (e.g., chili, stew, a casserole, soup.)  Double and freeze the extras.

• First thing when you get home, start thawing/re-heating in the microwave or on the stove as you unpack the car, check the mail, water the plants and so on.
• Better yet, if you have a pet-sitter visiting the house (or a friend), ask them to pop your freezer meal in the frig to thaw the night before you’re due home.
• And if your trip is just a few days, then right before you head out the door, put your freezer meal back in the frig to thaw.

Tip 2:  Freeze Ahead Option  If you can’t make and freeze a whole meal, freeze at least some parts and pieces, like extra cooked brown rice, sautéed chicken, baked sweet potatoes or tofu cubes.  Sauté with frozen veggies and top with a simple sauce for a quick meal.  If I had frozen brown rice (as I usually do), it would have been a perfect side for my tempeh dish.

Tip 3:  Have Cabbage, Carrots and Onions on Hand  The next time you shop before leaving on a trip, be sure to get these three long-lasting veggies.  With them in my pantry, I’m always prepared to make a healthy, vegetable-rich meal, like:

• Stir-fry with additional pantry staples eggs, tofu, cashews and soy sauce (served over brown rice you froze per Tip 2!)
• Egg-drop Soup with additional pantry staples broth, eggs, soy sauce and San-J Szechuan Sauce
• Skillet with additional pantry staples of potatoes, broth and spices, maybe some frozen red peppers

Tip 5:  Think Healthy Convenience  Even if you don’t usually eat convenience foods, keep a couple in the pantry for emergencies.  Just make sure they’re made with 100% real, whole foods with minimal processing.  So nix highly processed and refined mac ‘n cheese in favor of things like:

• A clean can of soup (like Amy’s) with added frozen veggies
• A microwaved potato topped by clean canned chili and cheese (which lasts a long time in the frig when unopened)
• Potato soup with pure potato flakes (like Bob’s Red Mill), onions and butter
• Whole wheat quesadillas with canned refried beans, salsa, sauteed onions and roasted canned red peppers
• Pasta with clean marinara, frozen chopped spinach, canned artichokes and quick-thawed frozen sausage links

And be sure to look at the Tahini Kale and Tempeh Skillet I made in the previous post.

Happy Travels (and healthy meals when you return)!