Pantry Challenge Week Six: Simple Meals, Cozy Cooking, and Homemade Candy
Welcome back to pantry challenge week six, where flexibility matters more than perfect plans. This week focused on using what I already pulled from the freezer, changing plans as needed, and keeping food prep realistic. Pantry challenge week six meals don’t need to feel rigid or complicated — they just need to move food out of the freezer and onto the table.
I originally planned to make meatballs and rice, but I switched things up mid-day. That’s real life, and that’s exactly how pantry challenge week six unfolded.
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Cajun Chicken Sloppy Joes (With a Change of Plans)
I started by using up chicken and zucchini that I had already thawed earlier in the week. Instead of meatballs, I decided to make Cajun chicken sloppy joes to knock another pantry item off my list.
I cooked onions first, then added ground chicken and zucchini at the same time so the vegetables would fully soften. I normally use green peppers in recipes like this, so I subbed those in without a second thought. Garlic went in next — and probably more than necessary, because that’s how I cook.
Once everything cooked through, I seasoned the mixture with salt, pepper, garlic powder, crushed tomatoes, Cajun seasoning, and a little intense garlic sauce. I let it simmer low, similar to taco meat, so the flavors could come together.
Even though the sloppy joes turned out really well, Cajun flavor just isn’t my favorite. Nick loved them, though, so that made the effort worth it. Pantry challenge week six meals don’t need to please everyone equally — they just need to get eaten.
Grilled Cheese Instead (Because That’s What I Wanted)
While the chicken cooked, I followed my craving and made grilled cheese for lunch instead. I used smoked gouda from my Sam’s Club order and paired it with apple chili jam — a pantry challenge experiment that surprised me in the best way.
Apple and gouda work incredibly well together, especially on grilled bread. I cooked everything at once, which is my favorite way to cook. One stove session, multiple wins.
Prepping Sausage for Future Meals
Since I already stood at the stove, I cooked store-bought sausage at the same time. I usually make my own sausage, but histamine issues pushed me toward experimenting again with store-bought options.
I cooked the sausage fully and planned to freeze it for quick breakfasts or muffins later. Pantry challenge week six meals included prep work like this that saves time later — even if the payoff comes weeks from now.
Homemade Candy: Using New Chocolate Molds
Pantry challenge week six didn’t stop with savory food. I also spent time making candy — something I’ve grown to love doing every week or two.
I washed and dried new chocolate molds, then made several varieties:
- Mint ganache chocolates
- Crunch bars with and without peanut butter chips
- Peanut Butter Rice Krispie Balls
- Cranberry dark chocolate clusters
- Apple cinnamon bark with freeze-dried apples and fall cereal
- Gingerbread men filled with mint chocolate
I also experimented with chocolate-covered cherries for the first time. Some leaked, some cracked, and all of them taught me something. That’s part of learning — and honestly, part of the fun.
Butterfinger Candy Experiment (A Big Win)
One of the biggest highlights of pantry challenge week six was homemade Butterfinger candy. I used sugar, corn syrup, water, peanut butter, and baking soda to create that flaky texture, then coated it in chocolate.
The result tasted incredible — less sweet than store-bought and without sticking to your teeth. This batch alone convinced me I don’t need candy for weeks.
Pantry Challenge Week Six Reflections
Pantry challenge week six meals reminded me why I love this process. Plans changed. Preferences shifted. Some meals fed me, some fed Nick, and some stocked the freezer for later.
That flexibility keeps pantry challenges sustainable. Cooking doesn’t need to feel rigid or perfect to be successful — it just needs to work for your life.
