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I keep cans of diced tomatoes on hand at all times, for throwing into soups or sauces. I find that sometimes the quality of tomatoes available in my neighborhood grocery are sub-par and tasteless, and if cooking them anyways, the canned works just as well.

Also keep lots of cans of white beans and garbanzos, also for soups, but usually for making bean dips for healthy yummy snacks to have with toasted pita crisps.

Definitely canned tomatoes. Also, Better than Bullion (usually the veggie base version). I love that you can control how much you add to soups.

Frozen broccoli florets. Most times they just look better, and I can just plunk them in whatever I am cooking. They also make a great base for soups.

A frozen bag of assorted organic veggies. It's perfect for last minute stir fried rice or for adding to pasta dishes. Also healthier than most "instant" packaged goods.

I like to use Marmite or the (now banned) Vegemite in vegetable stocks when I am cooking with vegetarians. While it isn't perfect, it adds the needed savory/umami kick that vegetable stock is lacking.

Packaged soft udon noodles, either cooked as they are (with the little super-salty flavor packet) or with any or all of the following: imitation krab, spinach, mushrooms, green onion, egg, sesame oil.

Patak's lime pickle! I eat it in the most inauthentic ways: Turkey sandwiches, stirred into rice, plopped on top of a fried egg, on crackers...

And, for the kids: frozen peas. They eat them still frozen.

Love Trader Joe's bottled mole sauce. I add one-half the bottle after sauteeing skinned, cut-up chicken, with 2 cups of homemade chicken stock. It's rich and flavorful - one of those dishes that taste better the next day.

I agree with the other posters too about canned tomatoes and concentrated tomatos as being a key ingredient. Have been on a pizza-making kick, so that's where most of my marinara sauce has been going!

Canned whole tomatoes. It was an amazing revelation to me when I stopped buying jarred pasta sauce, and made quick (and not so quick) sauces with canned tomatoes. They are also a must have in my kitchen for chili, soups and sauces. Definitely the best!

As a distant second, frozen peas. Perfect last minute add on to dishes and sweet and fresh tasting.

Canned "Ligo" sardines in tomato sauce from the Philippines. I throw the sardines and tomato sauce in a pot and then add chopped tomatoes, onions, and garlic. I heat everything up and serve on top of rice for a quick and easy meal.

I'm another massive Trader Joes fan. Their 'low fat' canned tomato marinara is just delicious, I use it in lasagna, boil it down for pizza topping and mix it up with meatballs and spaghetti for a super quick easy dinner

I use a lot of canned tomatoes in the winter. While not as good, I do resort to using canned beans when I have a craving for something bean related and didn't think ahead.

Oh there are so many of these kinds of "little helpers..." As other posters have mentioned canned tomatoes are great to use as a starter for tomato sauce and boxed chicken broth is an indispensable component of so many soups/stews. And I don't think anyone can dispute the convenience of canned chickpeas or black beans.

What I just pulled down from my cabinet this very evening that made for a tasty dinner was a package of a Trader Joe's cereal, "Honey Crunch and Oats," I think it's called. I crushed some of it up, added some toasted sesame seeds and dredged some slices of drained tofu in it after dunking them in a honey-orange juice-plum vinegar-sesame marinade/dressing. They pan fried quite nicely and were a nice accompaniment to some gingered carrots and zucchini.

Canned, whole-pealed San Marsano tomatoes for sauce, soups, beans, and more. I always buy them whole, and crush them with my hands. If I want them finer, I break out the stick blender.

Dried shiitake mushrooms - I always have a bag of these in my cupboard. They're very handy to just grab some, soak and add to a stir-fry, or cook into a mixed rice dish.

This particular straight from Italy brand tiny jar of the most wonderful pesto genovese, made with both pine nuts and cashews. I use it in eggs, dips, sauces, salad dressings, and even in meatballs. It's much yummier than anything I could make fresh, and makes a mean "green eggs & ham."

Mayonnaise, hands down. We usually get an organic local brand made with safflower oil, but occasionally we slap down a big white glop of Hellman's. What can I say: I love it with hard-boiled egg sandwiches, by itself on toast, with chicken salad, dolloped into the occasional gravy for added creaminess, and whisked with olive oil and vinegar for salad dressing.

Barring that, probably boxed dried pasta. Aside from its natural intrinsic qualities, I just like seeing it in my cupboard.

to paraphrase Alison Kraus i have a new favorite; Bronco Bobs Roasted Raspberry Chipotle Sauce.combined with cream cheese it makes a dip/spread that is Heaven on a cracker ,a sweet hot smokie creamie confection in a class by it's self. it makes a marvelous glaze for chicken,(not too hot for the timid,but with extra for dipping it suits those who like some sting). thers a recipe on the back for a vinaigrette dressing i plan to try real soon. i think the possibilities may be almost endless. i must thank my sister Jeanne who sent me the stuff & told me about the cream cheese trick (by the way you can use the lowfat neufchatel cheese & never tell the difference). a few others i can't live without: soysauce, sessame oil, dried cranberries, english walnuts, horseraddish in a jar, worcestershire(Lea&Perrins), & molasses those last 2 go in my bakedbeans. if i want a happy husband i can't go too long without making those. peticook ps. www.broncobobs.com or 800-552-8006

I can't be without a jar of good quality honey. I use it in breads, cakes, muffins, pies,cookies, salad dressing, sauces, marinades, in yogurt, on cereals, in beverages, etc. The list is endless. It is universal as a culinary ingredient.

Bottled Ginger Juice. Adds zip to a stir fry, a veg dish, a cocktail...no mess, no peeling, no chopping. And I can't tell the difference...except I don't get the occasional teeny burning hell flake in my mouth.

To encourage healthier eating in my house I always have a supply of caramel in my house for dipping fruit into. You can get some fantastic jarred ones. It's quick easy, and better then eating a bag of chips or cookies.

Gotta be canned whole tomatoes just like many people who have commented so far. And boxed chicken broth as well. Always have a stock of these in my pantry!

It's a toss up between whole canned plum tomatoes (lets you make sauce in under 20 minutes) or Trader Joe's frozen Jasmine rice, which is second only to making it the long way, and is ready in 3 minutes. They have a limited supply, so I ussually buy 5 or 6 boxes at a time and load up the chest freezer.

Bagged: all kinds of oriental clear glass/cellophane noodles (rice vermicelli, broad/mung bean, sweet potato) to add to simple braises & hot pots. Favorite cheap combination is a head of napa cabbage, a package of noodles, dried scallops, ginger, and dried shitakes.

Canned: definitely beans of all types for dips, salsas, and desserts (oriental sweet bean pastes!)

Jarred: Mustard. Also chutneys or fruit butters to make dessert breads.

Boxed: Pasta!

I always have a ton of canned tomatos (like everyone here it appears...) I love taking spinach short cuts-either bagged or frozen depending on the dish. I always have frozen veg of various types for weeks when fresh is too expensive, bland/gross looking, or I don't have time to get to the store again.. Canned beans and fish are also a constant in my pantry. I also like to keep canned water chestnuts and baby corn in case a stir fry mood strikes. Oh, and boxes of broth for making soup when I'm not overly ambitious. I guess I'm a "short-cut" kind of girl... I just like to know that I can throw a meal together in a pinch pretty quickly with what's in the cupboard/fridge/freezer.

Although I agree with most people that canned tomatoes are a pantry staple, I really love a simple bag of lentils. They are a great source of protein and create great one-pot meals. Generally, I take any leftover veggies in the fridge, dice them up and saute them for a few minutes. Then, add 4-5 cups of chicken/vegetable stock. Simmer for about 35 minutes...and voila. It makes several steaming bowls and uses up leftovers.

Frozen haricots verts (trader joe's or whole foods)--they're cheap, they're good, they look classy-like, and they save sooo much time because you don't have to trim a great big pile o' beans. Also, canned garbanzos--toss them with a simple sauteed veggie, parmesan, and pasta, and it's a perfect meal . And Goya seasonings, especially ham flavor and achiote & cilantro.

Applesauce. Plain old applesauce is great for lowering fat in a bunch of recipes, is delicious warm with some cinnamon and sugar and a surprisingly interesting sauce thickener for some savory recipes!

Of course the old standby canned tomatoes, that is the one constant canned product that I use.
One of my favorite jarred products is jam or jelly....I use so many flavors in so many ways...from a glaze for roasting meat, to an add on to bbq sauce, to sweet things, like biscuit filling and of course, just as a snack on toast or crackers! :-)

Swanson's low sodium chicken broth, bottled clam sauce, canned tomatoes, tomato paste in a jar, canned beans of all colors and flavors, canned roasted red peppers, frozen artichoke hearts and frozen spinach, Hellman's mayo, a jar of salted anchovies, frozen chorizo and Italian sausage, and dried pasta and rice.. Combined with whatever is fresh or left over and my spice cabinet I can have a healthy entree and salad in no time.

Canned black beans. I'm not home a lot, so throw them over some rice with some cooked chicken...yummy

I love frozen peas. They're great in a plain ol' salad, and I always add them to curries, pastas and soups. Another favorite is to make pea "guacamole;" simply blend thawed peas in a food processor with a store-bought guacamole spice mix. Makes a fabulous dip and looks just like the real thing.

When I buy canned tomatoes I always check the label to make sure that the ingredients list says only tomatoes, otherwise I won't buy them. Currently, the only canned tomatoes I can find like that are Cento or the boxed kind, Pomi, which in my mind are the best and freshest tasting of all commercial tomato products. What to use them for? Tomato sauce of course. Red clam sauce makes a frequent appearance in our house. In a pan, heat some olive oil, garlic, oregano and red pepper flakes, a tablespoon of pre-chopped garlic, a can of anchovies (drained of oil), cook until the garlic is translucent. Add the juice of a can of clams and one box of Pomí chopped tomatoes. Bring to a boil, reduce, simmer for 10-20 minutes (depending on how hungry you are). Add the clams and cook just until they are warm, no boiling, you don't want rubber bands. Serve over linguine or penne with or without some pre-grated parmesan cheese (we all know that in Italy you don't put cheese on your seafood, so we don't do it in restaurants here either, but at home, when nobody's looking...?). So there you are. A recipe with all canned goods that you can seriously call homemade. Or not. Enchiladas and thai curry are also absolutely acceptable when made with almost all bottled, canned, pre-packaged, pre-chopped and frozen stuff.

Nutella of course! For breakfast, I like to microwave old fashioned oats with half a banana. Then I smear Nutella on top (the heat makes it all gooey) and sprinkle flax seeds on top. It smells just like banana bread. It's pretty healthy: there's no added sugar, lots of fiber and omega-3s!

Canned beans! I am a poor vegetarian college student. I live off canned beans. They get incorporated into whatever rice or pasta dish I am doing, and jazzed up with some fresh/frozen vegetables and condiments. But always, always the canned beans.

Chic Peas. I use them in soups and stews, pasta dishes (pasta ceci, pasta fagioli) and salads. Marinated with jarred roasted peppers and artichokes, they make a great and quick addition to an antipasto. I use them to make hummus-type dips and spreads for crostini. Drained and dried, with a sprinkling of cumin and smoked paprika, they can be roasted for a tasty and crunchy cocktail nibble. They work in Italian recipes, of course, but also in Greek and Middle Eastern. Just last week, I added them to a lamb tagine. They’re the best!

i can't really think of anything i buy in cans, but i do like those dried cranberries (or craisins) in bags. I use them in cookies (cranberry oatmeal with walnuts), oatmeal, and just to snack on. so sweet and tangy...

Cans of chipotle peppers in adobo. Smoky and spicy. The accompanying tomato and garlic sauce is a great booster to salsas, soups and roasted meat dishes. Makes a great marinade for grilled dishes. It imbues any recipe with that quintessential Tex-Mex flavor.

It's perfect for making a quick sauce for chicken and cheese enchiladas. It suprisingly works well along with Thai and other spicy Southeast Asian foods. It's also great for an impromptu fiery pasta sauce.

Canned chipotle peppers in adobo has become indespensable in my kitchen.

Wasabi peas,lightly crushed and added to tempura

jarred sundried tomatoes. i use them on pasta, in frozen pizza... i'll even pop them straight out of the jar. :-)

Canned whole tomatoes, to provide sauce when I can't get good fresh ones.

All varieties of canned beans. They're great in all sorts of things, and don't require the time/planning ahead of dried.

Jarred - fish sauce
Canned - variety of cooked dry beans
Frozen - puff pastry and filo sheets

Canned artichoke hearts are my favorite. I put some in salad, on sandwiches, in pastas.

My favorite canned good: smoked oysters. I can add it to practically anything that may be in the fridge at the time, toss it in a little pasta and I have a luxurious quick meal. My favorite combination, however, is with garlic slivers, red pepper flakes and a tablespoon of capers (my favorite bottled item).

Then there's mallomars, my favorite packaged item. Unfortunately, I haven't figured out how to combine it with anything that I've cooked.

Swanson's chicken broth in the box. It is the best around and can be used whenever stock or broth is needed in recipes. I especiialy like to use it when making my summer patio speciality: steamed mussels in white wine and chicken broth with garlic, chopped onions and diced tomatoes. garnish with fresh parsley and have a baguette on hand for dipping and you are all set!

Favorite:first, you should be double jointed because you must open several things:a package of Melissa's Roasted Beets sliced, smeared with goat cheese or feta and a drizzle of bottled Indo-European pomegranate molasses.

Zatarain's Dirty Rice Mix. When faced with a surfeit of elk meat, a lot of it ground up, one must be creative. Elk is nowhere near as gamey as deer meat, but still....

It is perfect in dirty rice.

That's my box favorite.

Cans?

Bush's pinto beans (2-3 cans), a can of Muir Glen fire roasted tomatoes and peppers, a small can of tomato sauce (Hunt's preferably), and either ground elk or Trader Joe's exceptionally lean ground beef make a great, quick, low fat chili...although one's hand may grow weary of wielding a can opener.

Larp na? Orecchiette? ELK?
My contributions are far more tame: I have grown particularly fond of capers, which I like to add (very liberally) to wine sauces and salads, and of a certain Mexican fresh cream (jarred), which is the most cheerful topping (I like to drop spoonfuls on fajitas and anything else I can get away with) I've ever encountered.

canned tomatoes, of course -- for pasta sauce, curries, veggie stews, etc. but my real favorite is the jar of nutritional yeast we keep on a shelf by the stove. it's perfect for seasoning popcorn (even if the nytimes seems to think that went the way of bellbottoms), putting on toast with butter, adding to sauces, etc.

and big jars of homemade pickles (lately, red cabbage and cauliflower)

Seems that canned tomatoes are a recurring theme, but I have a particular favorite: Muir Glen Organic Fire Roasted Tomatoes. The roasting gives a variety of Italian and southern dishes a different flavor that everyone always raves about.

Also, and possibly surprising but useful if you have an open mind, is Old El Paso Red Enchilada sauce. Now I grew up El Paso and learned how to make incredible red sauce from scratch, but who has time on any sort of a regular basis to reconstitute dried red peppers and run them through a ricer? Instead, I doctor up a can of Old El Paso to make pretty good enchiladas and carne.

bagged kombu. it definitely adds deliciousness to rice and just about any broth you want to make. there's nothing better than a bowl of sushi rice.

Canned beans and dried pasta are staples in my pantry and show up in my cooking on a weekly basis-oftentimes together! The beans and/or pasta are used as a side dish mixed w/herbs and olive oil or as a base for meat based dishes.