I love cooking for two, but I have a bit of a grudge against it too. You end up with recipes that seem to expect you to feed a soccer team, and now it’s day 4 of “chicken, reimagined” and you’re trying to convince yourself that it’s different and exciting. These 27 dinners are what I make when the week drags on, my budget is tight, and I want to sit and eat something that feels like dinner.
A few lessons I’ve learned along the way: the protein doesn’t need to be the main event (eggs, beans, and pasta are probably more nourishing than you think), two cans of tomatoes (especially in Feb) are much more valuable than a single fresh one, and sharp cheese (used judiciously) gives everything a more expensive taste. Here are scaled plans for 27 dinners for two people. Each one has a why-pick-this-tonight, a doneness cue with a real time, and a swap if you don’t have the lead ingredient.
Contents
- 1) Cacio E Pepe
- 2) Sheet Pan Sausage
- 3) Tuna Melt Quesadillas
- 4) Chickpea Curry
- 5) Egg Fried Rice
- 6) Pasta With Tomato Sauce
- 7) Black Bean Tacos
- 8) One Pan Chicken Thighs
- 9) Eggs In Tomato Sauce
- 10) Creamy White Bean Skillet
- 11) Peanut Noodles
- 12) Lentil Soup
- 13) Breakfast Omelet
- 14) Baked Potatoes
- 15) Garlic Butter Shrimp
- 16) Pantry Puttanesca
- 17) Grilled Cheese And Tomato Soup
- 18) Sausage And White Bean Stew
- 19) Veggie Ramen
- 20) Stuffed Sweet Potatoes
- 21) Spaghetti Carbonara
- 22) Pork Chops
- 23) Rice And Beans
- 24) Baked Feta Pasta
- 25) Chicken And Dumplings
- 26) Veggie Frittata
- 27) Flatbread Pizzas
1) Cacio E Pepe
Why choose this tonight: Three ingredients you have on hand. Twelve minutes. A dinner that makes you feel like a fully functioning adult — on a Tuesday no less.
Cook the pasta in water that has been salted generously (taste the water; it should have a mild broth-like flavor). Before you drain the pasta, reserve 2 cups of pasta water (more than you think you will need). Take a large skillet off the heat and mix in 1 cup of pasta water, a heaping cup of finely grated Parmesan or Pecorino, and plenty of cracked black pepper. Continue to whisk while adding the hot pasta back in. The sauce wants to seize. Continue to mix and add more pasta water if needed, then remove it from the heat when it becomes glossy and has a slight cling.
Kaas in een groene blik die al geraspt is, smelt niet goed. Use a block of cheese and shred it yourself, or use any hard cheese you have on hand (Asiago, Manchego, even cheddar).
2) Sheet Pan Sausage
Why choose this tonight: One pan, no babysitting. They are best when peppers are cheap (late summer), but the freezer type work fine the rest of the year.
Slice 2-3 sausages and mix them with sliced bell peppers, sliced onions, olive oil, salt, pepper, and a pinch of dried oregano. Spread on a sheet pan in a single layer. Cook for 25-30 mins at 425°F and stir once halfway through. You wait for the sausages to become deeply browned on the edges and for the peppers to soften and char in places. Serve it over rice, in a sandwich roll, or on polenta.
Swap: Italian sausage is the default but kielbasa, chorizo, or chicken sausage all work. At the end, add a little vinegar (red wine, balsamic, or even apple cider) to brighten everything up.
3) Tuna Melt Quesadillas
Why pick this tonight: Pantry to plate in 8 minutes, and somehow more than the sum of its parts. Best with good oil-packed tuna, but chunk light works.
Combine one can of drained tuna with enough mayonnaise to bind them together (just enough to bind), a squeeze of lemon, and some finely chopped red onion, pickle, and salt. Place a tortilla in a skillet that is either dry or has only a small amount of butter, and set the heat to medium-low. Sprinkle half with shredded cheese (cheddar, Monterey Jack, or any other cheese that melts). Spread more cheese and fold over. Grill for 2-3 minutes on each side until the tortillas turn golden brown and the cheese has really melted (not just softened). Cut and serve with hot sauce.
You could substitute it for canned salmon, which makes this a bit fancier. Without the tuna, you’ve got a cheese quesadilla that doesn’t have to apologize.
4) Chickpea Curry
Reason for choosing tonight: It is a pantry-only night and it is Thursday, so payday hasn’t hit yet. Approximately $4 for two big bowls.
For 5 minutes while stirring regularly, fry the chopped onion in oil over medium heat until it becomes transparent. For 30 seconds, add minced garlic, ginger, curry powder (or garam masala), and a touch of cayenne. Stir-fry until you can smell each spice distinctly. Add a 14-oz can of diced tomatoes and a little bit of water, and then simmer for 5 minutes. If you have any, add a splash of coconut milk and stir in two drained cans of chickpeas. Cook for 10 minutes until it becomes thick. At the end, mix in a handful of spinach. Serve with rice and a squeeze of lime.
Swap: White beans or lentils for chickpeas. Sub frozen peas for spinach. No coconut milk? A splash of cream or a dab of butter at the end works.
5) Egg Fried Rice
Why choose this tonight: Leftover rice rescue. The meal that gets you to payday and somehow tastes like takeout.
In your biggest skillet, heat oil over high heat until it starts to shimmer. Put in 2 cups of cold cooked rice, half an onion (chopped), frozen peas, frozen corn, and any other leftovers you have in the fridge. Stir-fry for 4-5 minutes while breaking apart any clumps of rice. Push everything to the side. Crack 2 eggs into the space, scramble them briefly, and then combine with the rice. End with soy sauce, a dash of sesame oil, and a few green onions.
Swap: No leftover rice? Spread cooked rice on a sheet pan and refrigerate for 15 minutes to cool quickly. For protein, you can add some diced ham, leftover chicken, or shrimp.
6) Pasta With Tomato Sauce
Reason for choosing this tonight: It is easy to make a filling meal with stale bread, a canned tomato, and some pasta. The breadcrumbs do the showing-off.
Melt 2 tablespoons of butter in a pan over medium heat. Stir frequently and cook for 4-5 minutes or until the breadcrumbs are deep golden brown and smell toasted. Set aside. In the same pan, add olive oil, and over medium-low heat, cook 4 sliced cloves of garlic for 2 minutes, or until they are fragrant and not browned. Add a 14-oz can of crushed tomatoes, a pinch of red pepper flakes, salt, and a splash of pasta water. Allow to thicken for 8-10 minutes. Toss with cooked pasta. Generously sprinkle breadcrumbs and grated Parmesan on top of each plate.
Swap: No stale bread? Panko works (toast them lightly beforehand). Anchovies added during the garlic and oil phase will create a sauce with a rich depth that won’t be fishy.
7) Black Bean Tacos
Why choose this tonight: Tacos ready in 15 minutes. The slaw is the important part of this dish; the beans are just a warm filler.
Heat a drained can of black beans with some cumin, garlic powder, and smoked paprika. Add a splash of water. Mash about half with a fork so they stick together; keep the other half whole. In the meantime, mix the shredded cabbage with lime juice, olive oil, salt, and chopped cilantro, then let it sit for 5 minutes to soften a bit. Warm corn tortillas. Prepare the tacos with the following ingredients: beans, slaw, crumbled queso fresco or feta cheese, and hot sauce.
Swap: Pinto or refried beans are interchangeable. This dinner feels like a special occasion with a crispy fried egg on top.
8) One Pan Chicken Thighs
Why choose this tonight: Only one dirty pan, cast iron + oven. The potatoes get seasoned for free by the chicken fat.
Pat 4 bone-in, skin-on chicken thighs dry; season with salt, pepper, and dried thyme. When cooking skin-side down in a cast-iron skillet, don’t touch it for 8 minutes. Turn over the halved baby potatoes, smashed garlic cloves, and lemon halves on the pan. Move to an oven set at 425°F for 25 to 30 minutes or until the chicken reaches 175°F at the bone and the potatoes can be pierced easily with a knife.
Swap: Any type of bone-in chicken will work. Use sweet potatoes instead of normal ones (cut them smaller; they cook faster). If put in halfway, a few olives are excellent.
9) Eggs In Tomato Sauce
Why choose this tonight: Breakfast for dinner that owns it. A can of tomatoes and some eggs and 15 minutes of your time.
In an oven-safe skillet, heat olive oil and cook half a chopped onion and a chopped bell pepper for 5 minutes until they are soft. Add minced garlic, cumin, smoked paprika, and a dash of cayenne. Stir and cook for 30 seconds or until fragrant. Add a 14-oz can of crushed tomatoes and let simmer for 8 minutes or until thick. Using the back of a spoon, create 4 indents, and crack an egg into each. Cover and cook for 6-8 minutes until the whites are done but the yolks still jiggle. Pair with some crusty bread to dip, and sprinkle on crumbled feta.
Swap: Spinach mixed in before the eggs. Chickpeas added for heft. Goat cheese or labneh can replace the feta.
Nathaniel’s Pantry Notes: Eggs
There are 6 dinners with eggs among the 27, but there could be several more. They are the least expensive protein source in the store, the quickest to prepare, and the most forgiving as long as you show them some respect.
Three things to know:
• Buy older eggs for hard-boiling. Fresh eggs (under a week) are nearly impossible to peel cleanly. Eggs that have been in your fridge two weeks peel right. There’s actual chemistry behind this (the membrane loosens with age) but you don’t need to remember why, just buy a dozen and cook last week’s six.
• Room temperature for baking, fridge cold for poaching. Cold eggs hold their shape better when you crack them into hot water or a tomato sauce. Room temp eggs whip taller and incorporate better into batters.
• Brown vs white doesn’t matter. Pasture-raised vs commodity does, sort of. The cheapest option is usually fine. The next-tier-up option (Vital Farms, Happy Egg) tastes noticeably better; if you eat eggs four times a week, the upgrade is worth $3.
Try this quick test: break an egg and put it in a small bowl. An egg is old (but still safe to eat) if the whites are thin and watery and the yolk lies flat. A fresh egg has a solid white and a tight, slightly raised yolk.
10) Creamy White Bean Skillet
Reason to choose this tonight: It’s quick, cheap, and oddly enjoyable! Helps you get to sleep nicely as a person.
For 5 minutes, in olive oil, sauté the chopped onion and 3 sliced cloves of garlic. Pour in half a cup of broth or water and add 2 drained cans of white beans (mash a third). Kurz vor dem Servieren 5 Minuten köcheln lassen, bis es eindickt. Add large handfuls of spinach and cook for 1-2 minutes until it wilts. End with a squeeze of lemon, some black pepper, and grated parmesan. You can serve this over toast or next to a fried egg.
Substitute: Kale for spinach (cook for 4 minutes instead of 1). Chickpeas rather than white beans. Stir in some cream cheese if you want it really rich.
11) Peanut Noodles
Strong reason to pick this tonight too: Hot day. Eight minutes. The peanut sauce will be more flavorful the following day and will last for a week.
Prepare your noodles. Whisk 3 tablespoons peanut butter, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, a grated garlic clove, and a teaspoon of chili crisp or sriracha. Add spoonfuls of hot pasta water until the mixture is pourable. Mix with either hot or cold noodles. Finish with diced cucumber, peanuts, green onion, and lime.
Substitute peanut with either almond butter or tahini. Include shredded carrot for added crunch. For a more filling dinner, add a fried egg or some shredded rotisserie chicken.
12) Lentil Soup
Why pick this tonight: $3 of pantry stuff cooked in one pot. Better the next day.
In olive oil, sauté chopped onion, carrot, and celery for 8 minutes. Incorporate minced garlic and the spices, and cook for 30 seconds. Include one cup of green or brown lentils, a 14oz. can of diced tomatoes, 4 cups of broth, and a bay leaf. Kog under låg i 25-30 minutter eller indtil linserne er møre. Add a handful of spinach for the last 2 minutes. For the final touches, add some splash of either red wine vinegar or balsamic vinegar along with a generous amount of black pepper.
Red lentils break down into a thicker soup and cook in 15 minutes. A dropped Parmesan rind adds depth. A spoonful of harissa at the end is very good.’
13) Breakfast Omelet
Why pick this tonight: Breakfast-for-dinner, and a respectable one. A meal that takes 5 minutes to prepare that doesn’t feel like throwing in the towel.
Scramble 4 eggs (for two) adding salt, pepper and a teaspoon of water. In the 8-inch nonstick skillet, heat butter over medium until it foams. Add any fillings you would like (sautéed mushrooms, leftover veggies, ham, cheese), and let warm for 60 seconds. Add the eggs and allow to set for half a minute. Using a spatula, push the edges to the center of the pan. Then tilt the pan so the uncooked egg can flow to the edges. Cook for 2 more minutes, then fold in half. Slide onto a plate.
Swap: A frittata if you have more vegetables than eggs (begin cooking on the stovetop, then finish under the broiler). Here, your leftover roasted vegetables come to the rescue.
14) Baked Potatoes
Why pick this tonight: Mostly due to two ingredients. The bowl is the potato and the dinner is the beans.
Use a fork to pierce two russet potatoes. Bake them for 50 to 60 minutes at 425°F or until they are soft. In another pan, sauté half a chopped onion in oil for 5 minutes, then add a minced garlic clove, chili powder, cumin, and a dash of oregano (cook 30 seconds). Include a drained can of black beans or kidney beans, a small can of diced tomatoes, and a little bit of water. Simmer for 10-15 minutes until it thickens. Cut each potato in half and add beans, shredded cheese, sour cream, hot sauce, and diced green onions.
Soet Aartappels: 45 minute by 425°F If you are impatient, you can microwave the potatoes for 8 to 10 minutes. Add cooked ground beef or sausage to the beans for a meatier version.
15) Garlic Butter Shrimp
Why choose this tonight: Meanwhile, the cooked shrimp from the frozen section is one of the ultimate shortcuts. From frozen to serving in twelve minutes.
Cook rice (15 minutes for white, 35 for brown, or use a microwave packet). Defrost the shrimp in cold water (it will take about 5 minutes). Melt 2 tablespoons of butter and a splash of olive oil in a skillet over medium heat, add 4 sliced garlic cloves, and cook for 90 seconds until they become fragrant, but don’t let them turn brown. Put in the thawed shrimp along with a pinch of red pepper flakes and cook for two minutes until warm. Drizzle with lemon juice and top with chopped parsley. Serve over rice.
Substitute frozen scallops for the shrimp (they only take 3 minutes to cook). At the end, pour in some white wine or a splash of broth for a sauce.
16) Pantry Puttanesca
Why pick this tonight: The pasta you whip up when the fridge is bare but the pantry is honest.
Cook the pasta in some salted water. At the same time, it’s possible to prepare 3 sliced garlic cloves and cook 4 anchovy fillets (if using, mash with a fork) in olive oil on medium-low heat for 2 minutes; the anchovies will dissolve. Add a 14-oz can of crushed tomatoes, one tablespoon of capers, a small handful of pitted olives, and a little bit of red pepper flakes. Let it simmer for 10 minutes until it thickens. Combine with pasta and add some pasta water. Top with chopped parsley.
Swap: No anchovies? For the same depth of umami flavor, add a teaspoon of soy sauce or fish sauce. Using tuna in oil is acceptable as a substitute for anchovies, but it will have a more pronounced tuna flavor. The use of olives is a must.
17) Grilled Cheese And Tomato Soup
Why choose this tonight: A meal that you don’t have to think about, yet somehow feels right.
For the soup, sauté half a chopped onion in butter for 5 minutes, then add a 28-oz can of whole tomatoes (crush them with your hands into the pot), a cup of broth, and a pinch of sugar. Simmer 15 minutes. Blend smoothly (an immersion blender works best) and add a splash of cream or milk. For the grilled cheese: butter the outside of two slices of sourdough; layer in sharp cheddar and a slice of American (it melts perfectly). Cook for four minutes on either side over medium-low heat until they are a rich golden brown and the cheese has completely melted.
Swap: When blending the soup, add a basil leaf or two. For a crispier exterior, use mayonnaise instead of butter on the bread. Fried egg in a sandwich? Calling that one Sunday brunch.
Nathaniel’s Pantry Notes: Canned Tomatoes
Five of these dinners rely on a can of tomatoes. Tomatoes from the produce section in February are just a watery, sad excuse of what a tomato should be; however, canned tomatoes are picked at peak summer and so are a much better option. There’s no contest.
Three things to know:
• Whole vs crushed vs diced. Whole are most flexible (you crush them with your hands or a wooden spoon). Crushed are quickest. Diced often have firmness from added calcium chloride that means they never break down, which is wrong for soups and right for salsas.
• San Marzano matters, sometimes. Real San Marzano DOP tomatoes from Italy taste sweeter and less acidic than domestic. They’re worth the upgrade for sauces where the tomato IS the dish (puttanesca, marinara). For stews and soups where they’re one ingredient of many, domestic is fine.
• Acid balance is in the can. Cheap canned tomatoes can be sharp and metallic. If a sauce tastes harsh, add a pinch of sugar (not for sweetness; it neutralizes acid) and a knob of butter.
What I purchase: Cento San Marzano (the upgrade for marinara). Muir Glen Organic (everyday whole tomatoes, dependable). For tomato paste you can use the tube version because it lasts for a long time in the fridge and you can use a tsp at a time.
18) Sausage And White Bean Stew
Why choose this tonight: It’s 40 minutes from being raw to being in a bowl. A dinner that reeks as if you meant to make it smell awful.
Brown half a pound of Italian sausage (loose or sliced) in a Dutch oven over medium-high for 5-6 minutes. Sauté for 4 minutes after adding diced onion and 2 minced garlic cloves. Add a 14-oz can of diced tomatoes, 2 drained cans of white bean, a Parmesan rind (if you have one), along with a cup of broth. Simmer 20-25 minutes. Add chopped kale or spinach during the last 2 minutes. Add a splash of red wine vinegar and plenty of black pepper.
You can swap for either chicken sausage or chickpeas if you want the vegetarian option. Skip the rind and instead finish with an extra generous sprinkling of grated Parmesan.
19) Veggie Ramen
Why pick this tonight: Instant ramen, dressed up. A weeknight dinner where you take a shortcut, but still eat good.
Please soft boil two eggs. Put the eggs in boiling water for six and a half minutes. After that, place them in an ice bath, and then peel the eggs carefully. Prepare the ramen as per the package instructions but finish 30 seconds earlier. Draineer en skei in verskillende bakke. In a different saucepan, bring to a simmer the seasoning packet with a cup of water, one teaspoon of soy sauce, one teaspoon of miso paste (if available), one smashed garlic clove, and some ginger. Pour broth over noodles. Top with sliced soft-boiled egg, sautéed spinach or bok choi, sliced green onion, a drizzle of sesame oil, and chili crisp.
Tillsätt rester av rotisseriekyckling eller skivad fläsk. Use frozen peas and corn as vegetables. Adding a spoonful of peanut butter makes the broth a little bit Thai.
20) Stuffed Sweet Potatoes
Why pick this tonight: Sweet potato + canned beans + salsa= an easy dinner that tastes gourmet.
Thoroughly poke two medium sweet potatoes with a fork and bake them for 45-55 minutes at 425°F. They should be very soft to ensure they’re done. Season the drained can of black beans with cumin, garlic powder, and a touch of chili powder, then heat. Cut the sweet potatoes in half and top them with beans, jarred salsa, crumbled queso fresco or feta, avocado slices, chopped cilantro, and a squeeze of lime.
Verander: Russet-aartappels (neem langer om te bak, 60 minute). Pinto beans for black beans. Fried eggs are an excellent addition.
21) Spaghetti Carbonara
Why choose this tonight: In just 15 minutes, and with a sleeve of bacon and 4 eggs, you can have restaurant-quality pasta! Confidence required.
Make sure that the water is well salted before putting in the pasta. In a separate wide skillet, cook 4 ounces of diced bacon or pancetta until crispy; remove from the skillet and set aside (keeping the fat in the skillet). Combine a heaping cup of grated Parmesan or Pecorino along with plenty of black pepper with 2 whole eggs and 2 yolks. Reserve a cup of pasta water. Turn off the heat and add the skillet pasta. Toss it with the bacon fat for thirty seconds, then mix in the egg mixture. While splashing pasta water, take note of the level of gloss and stickiness, and toss vigorously. Add bacon and more cheese on top.
Substitutions: Guanciale is typical but bacon works. Not reserving enough pasta water means you won’t have enough sauce.
22) Pork Chops
Why choose this tonight: A real dinner in just 25 minutes. The apples transform into a soft, jam-like texture that tastes like autumn.
Pat 2 bone-in pork chops dry and season with salt and pepper. Sear for 4 minutes per side in oil over medium-high heat until richly golden and reaches an internal temperature of 140°F. Rest on a plate. In the same pan, sauté a sliced onion in butter, for about 5 minutes, and then stir in a sliced apple (either Granny Smith or Honeycrisp), a sprig of thyme, and a splash of cider or chicken broth. Cook for 4 to 5 minutes until the apples soften. Spoon over the chops.
Swap: Boneless pork chops take less time to cook (3 minutes on each side). Pears instead of apples. A hint of apple cider vinegar at the end perks everything up.
23) Rice And Beans
Why pick this tonight: The dinner that shows that rice and beans can be the main dish and not the side dish.
Cook rice (or use leftover). Heat the drained can of black beans with sautéed onion and garlic, and add cumin, oregano, and a bay leaf. Leave for 10 minutes on the heat. In the meantime, cut the ripe plantains diagonally and fry them in oil for 2-3 minutes on each side until they are deeply caramelized. Construct bowls with: rice, beans, and plantains. Add avocado, lime, hot sauce, queso fresco, and cilantro on top.
Change: Sweet potato fries for plantains. Pinto beans for black beans. A fried egg is a must if it’s the only item.
Nathaniel’s Pantry Notes: Canned Beans
There are beans in 7 of these dinnes. They form the backbone of budget cooking. Most people don’t notice, but there is a huge inconsistency between brands.
Three things to know:
• Drain AND rinse, except when you don’t. Most recipes (curry, salads, tacos) want the beans rinsed clean. But for stews and soups, the cloudy bean liquid (aquafaba) thickens the broth. Read the recipe.
• Don’t buy the cheapest store brand. There’s a real quality jump from generic to a brand like Goya, Bush’s, or Eden Organic. The cheap ones are mealy, broken, and salty in a flat way. The mid-tier brands hold their shape and taste like beans.
• If you have time, simmer them first. Bring canned beans to a low simmer with a clove of garlic, a bay leaf, and a pinch of salt for 10 minutes before using. They taste like you cooked them yourself.
Regarding what I purchase at Goya, for black beans and chickpeas I find Goya to be a workhorse, cheap, and reliable option. BPA-free canned beans from Eden Organic have a better bean texture compared to the competitors. Bush’s pinto beans for chili.
24) Baked Feta Pasta
Why choose this tonight: The viral pasta that won the hype. One pan, no stirring (at least until the end) and dinner is primarily the oven’s problem.
Put a block of feta (or any soft, crumbly cheese) in the middle of a baking dish. Encircle with a pint of cherry tomatoes, cloves of garlic, olive oil, salt, pepper, and a sprinkle of red pepper flakes. Bake until the cheese turns golden brown and the edges are slightly brown and the tomatoes burst, about 30-35 minutes at 400°F. Remove from the oven, fork the ingredients to combine, add to the pasta and a little of the cooking water.
Swap: Goat cheese for feta (creamier sauce). At the end, add a spoonful of pesto. If there is no fresh spinach, frozen spinach stirred in works.
25) Chicken And Dumplings
Why pick this tonight: You’ll have a snowy day cozy option in 35 minutes. The biscuits in a can are the answer.
For six minutes, heat butter to sauté diced onions, carrots, and celery. Include 2 cloves of minced garlic, 1 teaspoon of dried thyme, and 2 tablespoons of flour; cook for 1 minute. Add 3 cups of chicken broth and a splash of cream. whisk to combine. Add 2 cups of shredded rotisserie chicken (or leftover roast); simmer 5 minutes. Open the can of refrigerated biscuit dough, tear each biscuit into 3 or 4 pieces, and place on top of the simmering stew. Cover and cook 12-15 minutes. The dumplings should be dry on top and puffy.
Swap: Use frozen mixed vegetables, instead of fresh (add at the end). Bevroren koekjes zijn prima om te gebruiken, maar je moet ze nog 5 minuten extra bakken. Squeeze a bit of lemon at the end to reduce the richness.
26) Veggie Frittata
Eggs, veggies, and cheese, what else do you need? Tastes great cold the next morning right out of the fridge.
In an oven-safe skillet, heat olive oil and sauté chopped onion and other vegetables (mushrooms, bell pepper, asparagus, spinach) for 5-6 minutes until softened. Beat the six eggs, add some salt, pepper and a little bit of milk, and pour the mixture into the pan. Top with crumbled feta or goat cheese. Cook for 3-4 minutes until the edges set. Place under the broiler for 2-3 minutes until it has puffed up and the top is just set. Place onto a plate and garnish with a simple salad of greens, lemon, and olive oil.
Swap: Any wilting vegetables in the fridge. Use cheddar or gruyère rather than feta. For a heartier version, add cooked, diced potatoes along with the onions.
27) Flatbread Pizzas
Why pick this tonight: We can have our own pizza night. After 8 minutes of baking, everyone gets one.
Spread a thin layer of jarred pizza sauce (or a mixture of tomato paste with olive oil and oregano) on a tortilla or pita. Top with shredded mozzarella and sliced pepperoni, or whatever you have in the fridge, and finish with a sprinkle of dried oregano. Place in the oven directly onto the rack and bake for seven to nine minutes until the cheese bubbles and the edges turn a deep golden brown. Use red pepper flakes and a drizzle of olive oil for finishing touch.
Naan has a thicker and chewier base. Garlic confit in place of sauce. Any vegetables that need to be used (thinly sliced) can be used as toppings.
How to actually use this rotation: the trick with recipe rotation is to choose 3 or 4, and then repeatedly go through them until you stop looking at the recipe. Then add a fifth. Then swap one out. The goal isn’t about variety; it’s about having ten dinners you can make from your pantry on autopilot so the eleventh one can be the new one. Eggs are your friend. Beans are your friend. The rest is just rotation.
