Come in. Make yourself at home.

What you’ll need

• 12 oz spaghetti, broken in half
• 1 can (14-15 oz) diced tomatoes
• 3 cups water or low-sodium broth
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1 tbsp olive oil
• 2 cups baby spinach
• 1/3 cup grated Parmesan
• Optional fresh basil

Make it

1. Put the pasta, tomatoes, water or broth, garlic, Italian seasoning, salt, and oil in a wide pot.
2. Bring to a boil over medium-high heat, stirring so the pasta does not stick.
3. Lower to a lively simmer. Cook uncovered for 10-12 minutes, stirring often, until the pasta is tender and most liquid is gone.
4. Stir in the spinach until wilted.
5. Turn off the heat. Stir in Parmesan, taste, and add pepper or more salt if needed.
6. Rest for 2 minutes before serving.

What you’ll need

• 4 medium russet potatoes
• 1 tbsp oil
• 1/2 tsp salt
• 1 cup shredded cheddar
• 1 can black beans, drained and rinsed
• 1 cup frozen broccoli, thawed
• 1/2 cup plain Greek yogurt or sour cream
• 2 green onions, sliced (optional)

Make it

1. Heat the oven to 425°F.
2. Scrub and dry the potatoes. Rub with oil and sprinkle with salt. Pierce each potato a few times with a fork.
3. Bake directly on a sheet pan for 45-55 minutes, until a knife slides into the center easily.
4. Warm the beans and broccoli in a small pan or microwave.
5. Split each potato, fluff the inside with a fork, and add cheese, beans, broccoli, and yogurt.
6. Add green onions or any favorite topping. Eat while hot.

What you’ll need

• 1 lb ground beef
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/3 cup water
• 8 cups chopped romaine, lettuce, or spinach
• 1 large tomato, diced
• 1 cup shredded cheddar cheese
• 1/2 cup ranch dressing, or your favorite dressing
• 1 lime, cut into wedges
• Optional tortilla chips, avocado, or salsa

Make it

1. Set a large skillet over medium-high heat. Add the ground beef and break it into small pieces with a spoon.
2. Cook for 7-9 minutes, stirring now and then, until browned. Carefully drain excess grease if needed.
3. Add the chili powder, cumin, garlic powder, onion powder, paprika, salt, pepper, and water. Stir well.
4. Cook for 2-3 more minutes, until the water is mostly gone and the beef reaches 160°F in the center.
5. Divide the greens among four bowls. Add tomato, cheese, and the warm taco beef.
6. Finish with dressing, a squeeze of lime, and any optional toppings you like.

What you’ll need

• 1 lb boneless, skinless chicken breast or tenders, cut into bite-size pieces
• 1 tbsp cooking oil
• 1 tsp salt, divided
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 3 medium russet potatoes, cut into 1-inch pieces
• 2 carrots, sliced
• 4 cups low-sodium chicken broth
• 2 cups water
• 3 cups broccoli florets
• 2 tbsp butter
• 1 cup milk
• 1/4 cup grated Parmesan

Make it

1. Heat the oil in a large pot over medium-high heat. Add the chicken and half the salt, plus the garlic powder, onion powder, pepper, and paprika.
2. Cook for 5-7 minutes, stirring occasionally, until the chicken reaches 165°F. Move it to a clean plate.
3. Add the potatoes, carrots, broth, water, and remaining salt to the same pot. Bring to a boil.
4. Reduce the heat to medium-low. Leave the lid slightly cracked and simmer for 12-15 minutes, until the potatoes are almost fork-tender.
5. Add the broccoli and simmer for 5-7 minutes, until tender.
6. Turn the heat to low. Stir in the butter and milk. Warm gently for 2-3 minutes without boiling.
7. Return the chicken to the pot. Stir in the Parmesan, taste, and adjust the salt and pepper before serving.

What you’ll need

• 12 oz penne, fettuccine, or your favorite pasta
• 1 tsp salt for the pasta water (optional)
• 1 lb boneless, skinless chicken breast or tenders, cut into bite-size pieces
• 8 oz mushrooms, sliced
• 1 tbsp cooking oil
• 1 tbsp butter
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 jar (about 15 oz) Alfredo sauce
• 1/2 cup milk or reserved pasta water
• 1/3 cup grated Parmesan (optional)

Make it

1. Bring a large pot of water to a boil. Add the optional pasta-water salt, then cook the pasta according to the package directions. Save 1/2 cup pasta water, then drain.
2. While the pasta cooks, heat the oil and butter in a large skillet over medium heat.
3. Add the mushrooms. Cook for 5-7 minutes, stirring only occasionally, until browned. Move them to a plate.
4. Add the chicken to the same skillet. Season with garlic powder, onion powder, paprika, salt, and pepper.
5. Cook for 6-8 minutes, stirring occasionally, until browned and 165°F in the center.
6. Turn the heat to low. Add the mushrooms, Alfredo sauce, and 1/2 cup milk or pasta water. Stir until warm; do not let the sauce boil hard.
7. Add the drained pasta and toss until coated. Finish with Parmesan if you like.

What you’ll need

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves or 1 tsp garlic, minced, or garlic powder
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (10 oz) diced tomatoes with green chiles, undrained
• 1 can (15 oz) tomato sauce
• 1 cup low-sodium beef broth
• Optional cheese, sour cream, or lime

Make it

1. Set a large pot over medium-high heat. Add the ground beef and onion.
2. Cook for 7-9 minutes, breaking up the beef, until browned and 160°F. Carefully drain excess grease if needed.
3. Add the garlic, chili powder, cumin, paprika, onion powder, salt, and pepper. Stir for 30 seconds.
4. Add the pinto beans, kidney beans, tomatoes with green chiles, tomato sauce, and broth. Stir well.
5. Bring the chili to a gentle boil, then reduce the heat to low.
6. Simmer uncovered for 20-25 minutes, stirring a few times, until thickened. Taste and adjust the seasoning.
7. Serve with cheese, sour cream, lime, or nothing at all.

What you’ll need

• 1 1/2 lb baby potatoes, halved, or russet potatoes cut into 1-inch pieces
• 1 1/4 lb boneless, skinless chicken breast or tenders, cut into large bite-size pieces
• 4 cups broccoli florets
• 3 tbsp cooking oil, divided
• 1 1/2 tsp salt, divided
• 1 1/2 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• Optional lemon wedges, ranch, or barbecue sauce

Make it

1. Heat the oven to 425°F. Line a large sheet pan with foil or parchment for easier cleanup.
2. Toss the potatoes with 1 1/2 tbsp oil and about half the salt, garlic powder, paprika, onion powder, and pepper.
3. Spread the potatoes out and roast for 20 minutes.
4. Meanwhile, toss the chicken with 1 tbsp oil and most of the remaining seasoning. Toss the broccoli with the last 1/2 tbsp oil and a small pinch of seasoning.
5. Flip the potatoes. Add the chicken and broccoli in separate sections without piling them up.
6. Roast for 18-22 minutes more, until the potatoes are tender, the broccoli is browned at the edges, and the chicken reaches 165°F.
7. Serve with lemon, ranch, barbecue sauce, or exactly as it is.

What you’ll need

• 1 lb boneless, skinless chicken breast or tenders, cut into 1-inch pieces
• 1 tbsp cooking oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup long-grain white rice, uncooked
• 2 cups low-sodium chicken broth
• 2 cups small broccoli florets, fresh or frozen
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup milk (optional)

Make it

1. Heat the oil in a large deep skillet with a lid over medium-high heat.
2. Add the chicken. Season with garlic powder, onion powder, paprika, salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until lightly browned outside. It will finish cooking with the rice.
3. Stir in the rice and broth. Scrape up any browned bits from the bottom.
4. Bring to a gentle boil. Reduce the heat to low, cover, and cook for 15 minutes. Do not keep lifting the lid.
5. Scatter the broccoli over the top. Cover again and cook for 5-7 minutes, until the rice is tender and the chicken reaches 165°F.
6. Turn off the heat. Stir in the cheese and optional milk. Cover and let the skillet rest for 3 minutes before serving.

What you’ll need

• 1 cup long-grain white rice
• 2 cups water
• 1 lb sirloin, flank steak, or another tender beef cut
• 4 cups broccoli florets, fresh or frozen
• 2 tbsp cooking oil, divided
• 1/3 cup low-sodium soy sauce
• 1/2 cup water
• 2 tbsp brown sugar or honey
• 2 cloves or 1 tsp garlic, minced, or garlic powder
• 1 tbsp cornstarch
• 1 tsp toasted sesame oil (optional)
• Optional green onions or sesame seeds

Make it

1. Add the rice and 2 cups water to a saucepan. Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes.
2. While the rice cooks, slice the beef thinly across the grain. Whisk the soy sauce, 1/2 cup water, sugar or honey, garlic, cornstarch, and optional sesame oil in a small bowl.
3. Heat 1 tbsp oil in a large skillet over medium-high heat. Cook the beef in a single layer for 3-5 minutes. Work in two batches if the pan is crowded. Move the beef to a plate.
4. Add the remaining oil and broccoli. Cook for 4-5 minutes. If the broccoli is still firm, add 2 tbsp water and cover for 2 minutes.
5. Pour in the sauce and stir until it bubbles and thickens, about 1-2 minutes.
6. Return the beef and any juices to the pan. Toss for 1 minute. Whole-cut beef should reach 145°F, then rest for 3 minutes.
7. Serve over the rice.

What you’ll need

• 12 oz spaghetti
• 1 tsp salt for the pasta water (optional)
• 1 lb ground beef
• 1 tbsp cooking oil (optional for very lean beef)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 jar (about 24 oz) marinara sauce
• 1/2 cup reserved pasta water
• Optional grated Parmesan or shredded mozzarella

Make it

1. Bring a large pot of water to a boil. Add the optional pasta-water salt, then cook the spaghetti according to the package directions.
2. Before draining, save 1/2 cup of the pasta water. Drain the spaghetti.
3. While the pasta cooks, set a large skillet over medium-high heat. Add the beef and optional oil.
4. Cook for 7-9 minutes, breaking up the beef, until browned and 160°F. Carefully drain excess grease if needed.
5. Add the garlic powder, Italian seasoning, onion powder, salt, and pepper. Stir for 30 seconds.
6. Pour in the marinara. Reduce the heat to low and simmer for 8-10 minutes.
7. Add the spaghetti to the sauce. Toss well, adding a splash of pasta water if the sauce needs loosening. Finish with cheese if you like.

What you’ll need

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup frozen or canned corn, drained
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 2 cups shredded cheddar or Mexican-blend cheese
• 8 medium flour or corn tortillas
• 1 tbsp cooking oil or butter, plus more as needed
• Optional salsa, sour cream, lime, or avocado

Make it

1. In a bowl, mix the black beans, corn, chili powder, cumin, garlic powder, and salt. Lightly mash a few beans with a fork so the filling holds together.
2. Lay four tortillas on the counter. Divide half the cheese among them, then add the bean mixture and the remaining cheese. Top with the other tortillas.
3. Heat a large skillet over medium heat. Add a thin swipe of oil or butter.
4. Cook one quesadilla at a time for 2-3 minutes, until golden underneath.
5. Carefully flip and cook for 2-3 minutes more, until the second side is golden and the cheese has melted.
6. Rest for 1 minute, cut into wedges, and serve with any toppings you like.

What you’ll need

• 1 lb skirt steak, sirloin, chicken breast, or chicken tenders
• 1 tbsp cooking oil
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 lime
• 8 small tortillas
• 1 cup shredded cheese
• 1 tomato, diced
• Optional salsa, sour cream, lettuce, or avocado

Make it

1. Cut the steak or chicken into thin bite-size strips. Keep raw meat and its cutting board away from the toppings.
2. Toss the meat with oil, chili powder, garlic powder, cumin, paprika, salt, pepper, and the juice of half the lime.
3. Heat a large skillet over medium-high heat. Add the meat in a single layer.
4. Cook chicken for 6-8 minutes, stirring occasionally, until 165°F. Cook steak for 4-6 minutes, until browned; whole-cut beef should reach 145°F, then rest for 3 minutes.
5. Warm the tortillas in a dry skillet for about 30 seconds per side, or wrap them in a damp paper towel and microwave for 30-45 seconds.
6. Fill the tortillas with meat, cheese, tomato, and any optional toppings. Finish with the remaining lime.

What you’ll need

• 3 medium (about 1 1/2 lb) russet potatoes, cut into wedges
• 4 tbsp cooking oil, divided
• 1 1/4 tsp salt, divided
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 lb chicken tenders
• 1/2 cup all-purpose flour
• 2 eggs
• 1 tbsp water
• 1 1/2 cups panko breadcrumbs
• To serve ranch, ketchup, or your favorite dipping sauce

Make it

1. Heat the oven to 425°F. Line one extra-large sheet pan, or two regular sheet pans, with foil or parchment.
2. Toss the potato wedges with 2 tbsp oil and about half the salt, garlic powder, paprika, and pepper. Spread them out and bake for 18 minutes.
3. Set up three shallow bowls: flour in the first; eggs beaten with 1 tbsp water in the second; panko mixed with the remaining seasoning in the third.
4. Pat the chicken dry. Coat each tender in flour, then egg, then panko. Press gently so the crumbs stick.
5. Flip the potatoes. Place the chicken on open space or the second pan. Drizzle or brush the tenders with the remaining 2 tbsp oil.
6. Bake the chicken for 8-9 minutes. Flip it, then bake for 8-9 minutes more, until crisp and 165°F inside. The potatoes should be browned and tender.
7. Rest the chicken for 2 minutes and serve with dipping sauce.

What you’ll need

• 1 lb 80/20 ground beef
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 4 slices cheese (optional)
• 4 hamburger buns
• 1 can (15 oz) corn, drained
• 1 can (14-15 oz) green beans, drained
• 2 tbsp butter
• Optional ketchup, mustard, pickles, or other toppings

Make it

1. Divide the beef into four equal pieces. Shape gently into patties about 3/4 inch thick. Press a shallow dent in each center.
2. Season both sides with salt, pepper, and garlic powder.
3. Heat a cast-iron skillet over medium-high heat for 3-4 minutes. A regular heavy skillet works too.
4. Add the patties without pressing them down. Cook the first side for 4-5 minutes.
5. Flip once and cook for 3-5 minutes more, until the centers reach 160°F. Add cheese during the last minute and cover briefly to melt.
6. Move the burgers to a plate and rest for 2 minutes.
7. Meanwhile, add the corn, green beans, and butter to a saucepan. Cook over medium heat for 6-8 minutes, stirring occasionally. Serve with the burgers.

What you’ll need

• 1 medium russet potato, cut into 1/2-inch pieces
• 1 tbsp cooking oil
• 1/2 tsp salt
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp black pepper
• 8 oz breakfast sausage
• 4 eggs
• 1 tbsp butter
• 4 large tortillas (about 10 inches)
• 1 cup shredded cheddar cheese
• Optional salsa or hot sauce

Make it

1. Heat the oil in a large skillet over medium heat. Add the potato, salt, garlic powder, paprika, and pepper.
2. Cover and cook for 5 minutes. Uncover and cook for 6-8 minutes more, stirring occasionally, until browned and tender. Move the potatoes to a plate.
3. Add the sausage to the skillet. Break it into small pieces and cook for 5-7 minutes, until browned and 160°F. Poultry sausage must reach 165°F. Move it to the plate.
4. Lower the heat to medium-low. Beat the eggs, add the butter, and scramble for 2-3 minutes, until fully set with no liquid egg remaining.
5. Warm the tortillas for about 30 seconds so they bend without tearing.
6. Divide the potatoes, sausage, eggs, and cheese among the tortillas. Fold the sides inward, then roll from the bottom.
7. Place each burrito seam-side down in the skillet and toast for 1-2 minutes per side.

What you’ll need

• 3 cups cooked rice, cooled promptly and refrigerated
• 3 tbsp cooking oil, divided
• 4 eggs, beaten
• 2 cups frozen mixed vegetables
• 3 tbsp low-sodium soy sauce
• 1 tsp garlic powder
• 1/4 tsp black pepper
• 1 tsp toasted sesame oil (optional)
• Optional sliced green onions

Make it

1. Use rice that was refrigerated within 2 hours after cooking and kept for no more than 3-4 days. Break up any clumps with clean hands or a fork.
2. Heat 1 tbsp oil in a large skillet over medium-high heat. Add the eggs and scramble for 1-2 minutes, until fully set with no liquid egg remaining. Move them to a plate.
3. Add 1 tbsp oil and the frozen vegetables. Cook for 4-5 minutes, stirring occasionally.
4. Add the remaining oil and rice. Spread it out and leave it alone for 1 minute, then stir and cook for 2-3 minutes more.
5. Add the soy sauce, garlic powder, pepper, and optional sesame oil. Stir for 1-2 minutes.
6. Return the eggs and toss until hot. Finish with green onions if you like. Reheated leftovers should reach 165°F.

What you’ll need

• 1 1/2 lb baby potatoes, halved
• 4 (about 5 oz each) salmon fillets, fresh or frozen and fully thawed
• 8 oz green beans, trimmed
• 3 tbsp cooking oil, divided
• 1 lemon
• 1 1/4 tsp salt, divided
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp black pepper

Make it

1. Heat the oven to 425°F. Line a large sheet pan with foil or parchment.
2. Toss the potatoes with 1 1/2 tbsp oil and about half the salt, garlic powder, paprika, and pepper.
3. Spread the potatoes out and roast for 20 minutes.
4. Pat the thawed salmon dry. Toss the green beans with 1/2 tbsp oil and a pinch of the remaining seasoning.
5. Flip the potatoes. Add the salmon and green beans. Brush the salmon with the final 1 tbsp oil and season it with what remains.
6. Roast for 12-15 minutes, until the potatoes are tender, the beans are browned at the edges, and the salmon reaches 145°F.
7. Squeeze lemon over everything before serving.

What you’ll need

• 1 lb boneless chicken breast or thighs
• 1 tbsp oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 2 cups cooked rice
• 2 cups frozen mixed vegetables
• 1/2 cup salsa or favorite sauce
• Optional lime wedges

Make it

1. Cut the chicken into bite-size pieces. Pat dry, then toss with paprika, garlic powder, salt, and pepper.
2. Heat oil in a skillet over medium-high heat. Add chicken in one layer.
3. Cook for 6-9 minutes, stirring occasionally, until browned and the thickest piece reaches 165°F.
4. Warm the rice and vegetables according to package directions.
5. Divide rice, vegetables, and chicken among four bowls.
6. Add salsa or sauce. Finish with lime if you have it.

What you’ll need

• 14 oz fully cooked chicken or smoked sausage
• 2 bell peppers
• 1 medium onion
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• 1/4 tsp black pepper
• 4 rolls, cooked rice, or tortillas

Make it

1. Heat the oven to 425°F. Line a sheet pan for easier cleanup.
2. Slice the sausage into coins. Slice peppers and onion into strips.
3. Spread everything on the pan. Add oil, Italian seasoning, garlic powder, and pepper; toss well.
4. Roast for 22-28 minutes, stirring once, until the vegetables are tender and browned at the edges.
5. If the sausage package requires cooking rather than reheating, verify it reaches its listed safe temperature.
6. Serve in rolls, over rice, or inside tortillas.

What you’ll need

• 2 cans tuna, drained
• 1/3 cup mayonnaise or plain yogurt
• 1 tsp mustard
• 1/4 tsp pepper
• 8 slices bread
• 4 slices cheese
• 1 tbsp softened butter
• 1 can condensed tomato soup
• As directed milk or water for the soup

Make it

1. Mix tuna, mayonnaise or yogurt, mustard, and pepper in a bowl.
2. Build four sandwiches with tuna and cheese. Lightly butter the outside of each sandwich.
3. Heat a skillet over medium-low. Cook sandwiches for 3-4 minutes per side until golden and the cheese melts.
4. Meanwhile, prepare the tomato soup according to the can directions.
5. Cut the melts in half and serve with the hot soup.

What you’ll need

• 2 cans chickpeas, drained and rinsed
• 1 tbsp oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 4 large tortillas
• 2 cups chopped lettuce
• 1 chopped tomato
• 1/2 cup yogurt sauce or ranch

Make it

1. Pat the chickpeas dry with a clean towel.
2. Heat oil in a skillet over medium-high heat. Add chickpeas, paprika, garlic powder, cumin, and salt.
3. Cook for 8-10 minutes, stirring occasionally, until the chickpeas are hot and lightly crisp.
4. Warm the tortillas for a few seconds so they fold easily.
5. Fill each tortilla with lettuce, tomato, crispy chickpeas, and sauce.
6. Fold the sides in, roll, and eat while the chickpeas are warm.

What you’ll need

• 1 lb ground beef or turkey
• 1 egg
• 1/2 cup breadcrumbs
• 1/3 cup milk
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/4 cup ketchup, plus more for tops
• 1 package refrigerated or instant mashed potatoes
• 1 cup frozen peas

Make it

1. Heat the oven to 400°F. Lightly oil a sheet pan or baking dish.
2. Mix meat, egg, breadcrumbs, milk, garlic powder, onion powder, salt, and ketchup just until combined.
3. Shape into four small loaves. Put them on the pan and brush the tops with a little ketchup.
4. Bake for 22-28 minutes. Ground beef must reach 160°F; ground turkey must reach 165°F.
5. Prepare the mashed potatoes and peas while the loaves bake.
6. Rest the meatloaves for 3 minutes, then serve.

What you’ll need

• 1 tbsp olive oil
• 1 small onion, diced
• 1 can (28 oz) crushed tomatoes
• 1 tsp paprika
• 1/2 tsp cumin
• 1/2 tsp salt
• 6 eggs
• 1/3 cup crumbled feta or shredded cheese (optional)
• To serve toast or pita

Make it

1. Heat oil in a wide skillet over medium heat. Cook onion for 4-5 minutes until softened.
2. Add tomatoes, paprika, cumin, and salt. Simmer for 8 minutes.
3. Use a spoon to make six small wells in the sauce. Crack one egg into each well.
4. Cover and cook for 5-8 minutes, until the whites and yolks are firm.
5. Add cheese if using. Spoon sauce and eggs into bowls.
6. Serve with toast or pita for scooping.

What you’ll need

• 12 oz ziti or penne
• 1 jar (24 oz) pasta sauce
• 1 cup ricotta or small-curd cottage cheese
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan
• 1 tsp Italian seasoning
• 2 cups baby spinach (optional)

Make it

1. Heat the oven to 375°F. Cook pasta 2 minutes less than the package directs, then drain.
2. Mix pasta with sauce, ricotta, 1 cup mozzarella, Parmesan, Italian seasoning, and spinach if using.
3. Spread in a lightly greased 9-by-13-inch baking dish.
4. Top with the remaining mozzarella.
5. Bake for 20-25 minutes, until hot and bubbling. Casseroles should reach 165°F.
6. Rest for 5 minutes before serving.

What you’ll need

• 2 cups complete pancake mix
• As directed water for the pancake mix
• For the pan oil or butter
• 8 eggs
• 2 tbsp milk
• 1/2 tsp salt
• 1 tbsp butter
• To serve fruit, syrup, or yogurt

Make it

1. Mix the pancake batter according to the package. Do not overmix; a few lumps are fine.
2. Heat a lightly greased skillet or griddle over medium. Cook pancakes until bubbles form, flip, and cook until golden.
3. Whisk eggs with milk and salt.
4. Melt butter in a clean skillet over medium-low heat. Add eggs.
5. Gently push the eggs across the pan with a spatula until the whites and yolks are firm but still soft.
6. Serve the eggs with pancakes and fruit, syrup, or yogurt.