05/05/2011 05:32 pm ET Updated Dec 06, 2017

How to Spring-Clean Your Kitchen in Minutes, Plus 5 Healthy Staples to Stock

2011-04-29-pantry_310.jpgBy Carolyn Malcoun, Contributing Editor for EatingWell Magazine

While I always do some sort of grand spring-cleaning project, usually involving the basement, garage and my closet, I never think to clean out my pantry. But when my friend Lucy told me that she found a bottle of vinegar that expired in 2006 and boxes of gelatin with a use-by date in 2008 when she cleaned out her kitchen, I thought perhaps it was time to take a look.

Luckily, it was easier than I thought. Here’s how I did it (and if you use these guidelines it’ll just take you a few minutes, since you won’t have to spend time debating whether to keep or not to keep ).

  • Almost everything in my pantry was tagged with a date and one of these phrases: “Use By,” “Best By” or “Use Before.” I ditched everything that was past its date (see ya, chicken gumbo soup from 2009!) and arranged similar things together.
  • I put items with sooner use-by dates at the front so they’d get used first and tossed anything that was in an unlabeled random container.
  • I sniffed all the dried herbs and spices and dumped the ones that didn’t smell like anything anymore.
  • I made a list along the way of what I needed to replace so I wouldn’t be caught short making dinner one night.

    Don’t Miss: Our Comprehensive List for Stocking a Healthy Pantry

  • Then I bagged up everything I had bought that was still good but I knew I wasn’t ever going to use and dropped it off at the local food bank.

Recipes to Use What You've Got:

4 delicious dinners using ingredients you already have at home

5 ways to use up your leftovers: lemons, celery and more

Look at all that space! Now it’s time to stock up on healthy staples! Here are my top 5 healthy-cooking staples to stock in your pantry.

Healthy-Pantry Staple #1: Whole-grain pasta

I usually make pasta for dinner once a week, but I make sure I have a few boxes in my cupboard because it makes a great I-don’t-wanna-make-dinner dinner. All I have to do is heat up a jar of sauce and cook some pasta and dinner is ready in minutes.

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Healthy-Pantry Staple #2: Beans

I like to stock my pantry with a few types of canned beans plus different kinds of dried ones for when I have more prep time. Canned beans are a great emergency-meal ingredient. I just cook some rice, heat up some beans, wilt some spinach, chard or other dark leafy green, then assemble into what I call “Mexi-bowls,” topped with shredded cheese and salsa.

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Healthy-Pantry Staple #3: Canned tomatoes

Perhaps my favorite pantry staple, I love canned tomatoes because they can become anything from soup to sauce with just a few other pantry ingredients. Having different varieties available—sauce, crushed, diced, fire-roasted, with chiles, with herbs—lets me be more creative.

Don’t Miss: 19 Ways to Use Canned Tomatoes

Healthy-Pantry Staple #4: Canned fish

Sardines, salmon, tuna—I make sure to have all three on hand at all times! They’re all great sources of omega-3 fats, plus I can open a can and turn any salad into a meal.

Don’t Miss: Canned Tuna 15 Ways

Healthy-Pantry Staple #5: Broth

I always have a few boxes of different kinds of broth, like chicken, vegetable and beef. They’re great for making “clean-out-the-fridge” soup, reheating leftovers and cooking whole grains, among other things.

Tell Us: What 5 pantry items do you always have in your kitchen?

Related Links from EatingWell:

By Carolyn Malcoun Carolyn Malcoun

Carolyn Malcoun combines her love of food and writing in her position as contributing food editor at EatingWell. Carolyn has a culinary arts degree from New England Culinary Institute and a degree in journalism from University of Wisconsin--Madison. Carolyn lives in Portland, Maine, and enjoys cooking, gardening, hiking and running in her free time.