Eating from your pantry doesn't mean your diet has to consist of chips and granola bars. Healthful pantry staples like ancient grains, canned fish and beans can make for a hearty meal that checks many nutrient boxes. Whether you're looking to stretch leftover produce or you have protein in the fridge that's on its last days, adding in a shelf-stable product can give those ingredients new life. Here are four healthy pantry meals you can make right now.

Chili Bean-and-Bulgur Cakes

These plant-based patties (pictured above) are made with kidney beans and bulgur, a red wheat that's high in protein. A spicy chili oil gives them a kick and rich tomato paste adds a zip of flavor. Serve them over a bed of romaine lettuce with a lime-spiked sour cream for a hearty vegetarian meal.

Spaghetti with Spicy Tuna Marinara Sauce

Canned tuna can go way beyond tuna casserole and tuna salad. This spicy pasta dinner is made with canned tuna and dried pasta, both of which are pantry staples. Instead of fresh plum tomatoes, you can opt for canned to make this an almost completely pantry-based meal.

Lentils with Fried Eggs

Lentils and fire-roasted tomatoes from a can serve as the hearty base of this meal. If you have leftover celery after you're done whipping up this dinner (or breakfast!), save it for stock. You can even use some of the leftover shallot scraps in that stock, as well. If you have leftover lentil base, serve over toast for lunch the next day.

Salmon Cakes with Creamy Ginger-Sesame Sauce

If you find yourself with slightly dry bread, this salmon cake recipe is the perfect way to use it up. Combine homemade breadcrumbs with canned salmon, herbs and water chestnuts for crunch to make quick pan-fried salmon cakes. Serve with a homemade ginger-sesame sauce or on a bun with some mayo for a simple lunch.

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