Half a chicken sausage is light work if you build it into rice with greens and garlic. This is the easiest way to finish what's left without thinking twice about it, and it stretches into a quiet dinner for two.

Serves 2. 25 minutes, 12 at the stove.

About 520 calories a serving, 18 g protein, 87 g carbohydrate, 10 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Warm 1 tablespoon oil in a wide pan over medium heat. Dice the half chicken sausage and cook it until it browns at the edges, about 3 minutes, then push it to the side.
2. Add 1 medium diced onion and 2 minced garlic cloves to the empty part of the pan and stir often until the onion softens, about 4 minutes, then stir everything together.
3. Pour in 1 cup rice and stir until each grain is coated with oil, about 1 minute. Add 2 cups water, bring to a simmer, cover, and cook until the rice is tender, about 15 minutes.15 min
4. While the rice cooks, tear or chop 5 ounces leafy greens into bite-sized pieces. When the rice is done, stir the greens into the hot rice until they wilt, about 1 minute. Taste and season with salt and pepper.

Note Swap the greens for spinach, chard, or kale if you have them. Leftovers keep in the fridge for three days and reheat gently with a splash of water. Serve with a wedge of lemon or lime on the side.

Half a pack of chicken sausage cooks fast on a hot skillet with whatever you have on hand. Here it meets soft peppers and onion, and you use pantry staples to make it sing. Dinner in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 180 calories a serving, 2 g protein, 13 g carbohydrate, 14 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Slice the chicken sausage into half-inch rounds and cook for 3 minutes per side until browned, then push to the edge of the pan.
2. Slice 1 medium onion into thick wedges and add to the pan with salt and pepper. Cook for 4 minutes while you slice 2 medium peppers into chunks.4 min
3. Add the peppers and 2 minced garlic cloves to the pan, stir, and cook for 5 minutes until the vegetables soften and the pan smells fragrant. Taste and adjust salt and pepper.5 min

Note Swap the peppers for whatever vegetables you have: zucchini, mushrooms, or green beans all work. Leftovers keep in the fridge for two days and reheat on the stove. Serve over rice or with crusty bread to soak up the pan juices.

Three chicken sausages browned and sliced, then tossed with onions and whatever peppers you have on hand. It's a weeknight dinner that cooks in one pan and gets dinner on the table fast.

Serves 2. 35 minutes, 15 at the stove.

About 520 calories a serving, 9 g protein, 87 g carbohydrate, 15 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Slice the three chicken sausages into half-inch rounds and cook them until browned on both sides, about 8 minutes total. Transfer to a plate.8 min
2. Slice 1 medium onion and 2 medium bell peppers into strips. Add them to the same skillet with a pinch of salt and cook until soft, about 5 minutes, stirring now and then.5 min
3. Mince 2 cloves garlic and add to the pan, cooking for 1 minute until fragrant. Return the sausages to the skillet and toss everything together.1 min
4. Meanwhile, cook 1 cup rice according to package directions. When the sausage and peppers are done, season with salt and pepper to taste. Serve over the rice.

Note Swap bell peppers for any summer squash or frozen broccoli. Leftovers keep three days in the fridge and reheat well in a skillet. Serve with a green salad or hot sauce on the side.