36 Recipes To Use Up Your Chametz

For the past few years, we’ve shared a daily countdown to help you get ready for Passover. While many of you loved the daily reminders, I know for others, seeing a “ticking time bomb” of days remaining felt a little stressful!

We’ve shifted our approach to focus on support rather than pressure. We want to help you feel ready and in control, whether you’re a “plan-ahead” type or someone who saves the deep cleaning for the final stretch. From menu planning and meat ordering to setting a stunning Seder plate, we have everything you need to make the holiday beautiful and meaningful.

You can find our full collection of prep tips, checklists, and holiday inspiration right here on our Passover Countdown Hub. We aren’t doing a literal daily countdown anymore; instead, we’re sharing all the best resources to help you prepare on your own schedule.

Clearing Out the Cupboards Today’s mission is simple: start clearing out the pantry! We call it the “Chametzfest.” To help you empty those cupboards before the cleaning begins, I’ve gathered 36 delicious recipes designed to use up your lingering staples.

These recipes are incredibly flexible—most will work with whole-grain flour, any pasta shape, or whatever grains you have left in the house. Feel free to swap ingredients based on what you need to finish up.

Let the cleaning (and the eating) begin!

WHOLE WHEAT TUNA CASSEROLE WITH SPINACH

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Tuna Casseroles are a no brainer, easy, prep-ahead meal that can be made with any kind of pasta you have lying around, canned tuna or even canned salmon would work and throw in some frozen veggies or fresh spinach.

SHIITAKE, BEEF, AND BARLEY SOUP

Barley Soups – any kind of barley soup will do, or you can go for a salad or a spring risotto, all of them will help you use up that bag of barley while getting some veggie in you too.

NO KNEAD OLIVE BREAD

Bake homemade bread – if you don’t have time for challah or you want a change or you want have so much flour to use you can make a bread a day, go ahead and learn the no knead method and have bakery like bread every day.

BAKED PUMPKIN OATMEAL

Oatmeal – Use up your oats with a baked oatmeal like this one or make overnight oats, apple crisp, or granola.

ORZO WITH CHICKEN, DILL AND CHICKPEAS

Orzo – Make this one-pot meal to use up orzo and a can of chickpeas.  It can be served hot or cold and is versatile enough to be made with any grain, rice or Israeli couscous would work too.

CHALLAH KUGEL

Challah  – use up leftover challah that you have been stashing away in the freezer making this kugel, bread pudding, stuffing or french toast.

SPINACH-RICOTTA QUICHE

Frozen Crust – can be used to make pie or a more practical solution is your favorite kind of quiche.  Use fresh or frozen vegetables and whatever cheese you have on hand.

MOCK CRAB POT PIE

Puff Pastry – can be used for so many things, from empanadas to pigs in a blanket to pot pie.

FRIED ASPARAGUS ROLLS

Wonton wrappers are always in my freezer and since asparagus are in season this is a favorite recipe to enjoy them.  The kids fight over them.

Now for a few more chametz filled recipes we know you will love.

Before we get to the week of matzo, we have a period without grains and before that we get to go carb crazy. Time to use up all your flour, oats, bread crumbs, pasta and more and here are 27 recipes that fit the bill. The only trouble is choosing which ones to make.

I hope these help you clean out your fridge and pantry over the next few weeks.  What are your tips and fave recipes?