A handful of frozen chicken nuggets becomes dinner when you fold them into a quick pan sauce of onion and cream over rice. This is a good way to use up what's left in the bag and get a weeknight meal on the table in under thirty minutes.

Serves 2. 25 minutes, 15 at the stove.

About 830 calories a serving, 35 g protein, 90 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need handful (about 6 ounces) chicken nuggets, 1 can (14.75 ounces) corn, 1 cup rice, 1 small onion, 2 tablespoons butter, to taste salt, to taste pepper, 1/2 cup heavy cream.

1. Start 2 cups of salted water in a pot and bring to a boil, then stir in 1 cup of rice and return to a boil. Lower the heat to low, cover, and let cook for 17 minutes until the water is absorbed and the rice is tender.17 min
2. While the rice cooks, melt 2 tablespoons of butter in a large skillet over medium heat. Dice 1 small onion and add it to the pan, cooking for 3 minutes until softened and starting to turn golden.3 min
3. Pour 1/2 cup of heavy cream into the pan and stir in one can of corn with its liquid. Bring to a gentle simmer and slide a handful of frozen chicken nuggets directly into the sauce. Stir to coat them and let simmer for 5 minutes until the nuggets are heated through and the sauce thickens slightly.5 min
4. Season the creamed corn with salt and pepper to taste. Divide the rice between two bowls and spoon the chicken nugget mixture over the top.

Note Swap fresh corn kernels or frozen corn if canned is all that is left. Leftovers keep three days in the fridge; reheat gently in a skillet with a splash of water to loosen the sauce. Serve with a green salad or pickled vegetables on the side to cut through the richness.

Leftover nuggets need not be lonely. Bake them while you make a quick pan sauce with onion and garlic, then toss everything with buttered rice for a weeknight dinner that takes what you have and makes it feel whole.

Serves 2. 25 minutes, 12 at the stove.

About 1000 calories a serving, 80 g protein, 80 g carbohydrate, 38 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 5 or 6 nuggets chicken nuggets, 1 cup rice, 2 tablespoons butter, 1 tablespoon oil, 1 small onion, 2 cloves garlic, to taste salt, to taste pepper.

1. Heat your oven to 400°F [200°C]. Spread 5 or 6 chicken nuggets on a baking sheet and slide into the oven; they will need 12 to 15 minutes while you work.
2. Bring 2 cups of water to a boil in a small pot, stir in 1 cup of rice and 1 tablespoon of oil, then cover and turn the heat down to low. Set a timer for 18 minutes and do not lift the lid.
3. While the rice cooks, dice 1 small onion and mince 2 cloves of garlic. Heat 2 tablespoons of butter in a skillet over medium heat, add the onion, and cook until it turns translucent, about 4 minutes, stirring now and then. Stir in the garlic and cook for 1 minute more until fragrant.4 min
4. When the nuggets are golden and the rice is done, fluff the rice with a fork and stir the butter and onion mixture through it. Season with salt and pepper to taste, divide between two plates, and top each with 2 or 3 warm nuggets.

Note Swap the nuggets for 1 can of drained tuna stirred into the onion butter if you need another option. Leftover rice will keep for three days in the fridge and reheats in a covered skillet with a splash of water. Serve with any pickled vegetable or hot sauce on the side if you have it.

Frozen nuggets are what you have, and they go from box to table in twenty minutes with crispy heat and a sharp salad. The cayenne in hot honey cuts through the richness so nothing feels heavy after a long day.

Serves 2. 20 minutes, 8 at the stove.

About 1440 calories a serving, 174 g protein, 18 g carbohydrate, 71 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

You need enough for one plate, about 12 chicken nuggets, frozen, 3 tablespoons oil, to taste salt, to taste pepper, 1 tablespoon butter, 1 clove, minced garlic, 1/4 teaspoon dried red pepper flakes, 2 tablespoons honey, 4 ounces mixed salad greens.

1. Heat 3 tablespoons oil in a large skillet over medium-high heat until it shimmers. Spread about 12 chicken nuggets in the pan in one layer and set a timer for 4 minutes.4 min
2. While the nuggets cook, melt 1 tablespoon butter with 1 minced garlic clove and 1/4 teaspoon red pepper flakes in a small saucepan over low heat, stirring once, until fragrant. Stir in 2 tablespoons honey and remove from heat.2 min
3. Flip the nuggets and cook for 3 more minutes until they are golden and crisp. Transfer to a plate and toss with salt and pepper.3 min
4. Dress 4 ounces mixed salad greens with a pinch of salt, pepper, and a spoonful of the hot honey drizzle. Serve the nuggets alongside the salad with the remaining hot honey on the side for dipping.

Note Swap greens for any raw vegetable you have, shredded or sliced thin. Leftovers keep in the fridge for one day; reheat nuggets in a 350°F [175°C] oven for five minutes. The hot honey works with roasted vegetables or pizza too.