Hy-Vee Recipes and Ideas

You don't have to have every meal planned out to a tee, but it's a good idea to make a list of the majority of meals you want to make for the next two weeks. Consider a menu based on pantry and frozen items, such as pastas, soups, stir-fries from frozen veggies, etc. 

Consider pantry items that can be turned into easy meals: canned chickpeas and other beans, canned soups, rice, pastas and sauces, canned tuna or chicken, even tortilla chips can be transformed into a fun nacho night. Don't forget about pantry-friendly breakfast items, such as cereals, oats, or nutrition bars.

Check out our favorite pantry recipes.

In addition to meats and heat-and-eat items like frozen meatballs, it's a good idea to keep frozen fruits & veggies in the freezer. Use frozen veggies to make stir-fries, soups, or side dishes. And frozen fruits are great for smoothies and breakfast parfaits.

Check out our favorite recipes using frozen foods.

In the first few days, plan meals around the fresh items with the shortest shelf life.

Lettuce and salad greens last 3 to 5 days in the fridge.
Fresh broccoli and cauliflower last up to 5 days in the fridge.
Fresh berries last 3 to 5 days in the fridge.
Asparagus lasts 3 to 4 days in the fridge.
Brussels sprouts last 3 days in the fridge.

Remember, vegetables can be roasted and frozen for later.

Stock up on these items for week 2, as they have a longer shelf life than most produce.

Apples last up to 4 months in a perforated bag in the refrigerator.
Oranges last up to 1 month in the refrigerator.
Beets last up to 3 weeks in the refrigerator.
Cabbage lasts up to 2 weeks in the refrigerator.
Celery lasts up to 2 weeks in the refrigerator.
Potatoes last up to 1 month in a cool, dry place.
Winter squash lasts up to 1 month in a cool, dry place.