Crushed crackers make a crisp crust for chicken breasts while the pan builds a quick tomato sauce underneath. This is the night to use up those last crackers gathering stale air in the box, and they crisp up beautifully when they hit hot oil.

Serves 2. 25 minutes, 15 at the stove.

About 710 calories a serving, 66 g protein, 37 g carbohydrate, 32 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 handful [about 30g] crackers, 1 can [14oz] canned tomatoes, 2 tablespoons oil, to taste salt, to taste pepper, 2 cloves garlic, 1 tablespoon butter, 2 chicken breasts.

1. Crush 1 handful of crackers until coarse crumbs form in a shallow bowl, then spread on a plate. Pat 2 chicken breasts dry with paper towels, season both sides with salt and pepper, then dredge in crumbs to coat well.
2. Heat 2 tablespoons oil in a skillet over medium-high heat until shimmering. Lay both chicken breasts in the pan and cook for 6 minutes without moving until the cracker crust is golden brown.6 min
3. Flip the chicken and cook for 5 more minutes until the second side is golden and the meat is firm, then transfer to a plate.5 min
4. Chop 2 garlic cloves finely and add to the same skillet with 1 tablespoon butter, stirring for 30 seconds until fragrant.
5. Pour in 1 can of tomatoes with its juice, breaking them up as they go in, and simmer for 3 minutes until slightly reduced. Taste and adjust salt and pepper.3 min
6. Return the chicken to the skillet to warm through for 1 minute, then divide between two plates and spoon sauce over each piece.1 min

Note Swap the crackers for panko or crushed nuts if needed. Leftovers keep for three days; reheat gently in the oven at 325°F [163°C] to keep the crust from softening. Serve with rice or a green salad to soak up the sauce.

Crackers get crushed into a crunchy coating for quick-roasted chicken thighs, stretched with green beans. Tonight you're using up that half sleeve before it goes stale, and the whole thing comes together in under forty minutes.

Serves 2. 40 minutes, 15 at the stove.

About 980 calories a serving, 40 g protein, 92 g carbohydrate, 50 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 cup (90g) crackers, 8 oz green beans, 3 tablespoons oil, to taste salt, to taste pepper, 1 tablespoon butter, 2 cloves garlic, 4 bone-in, skin-on chicken thighs.

1. Heat your oven to 425°F [220°C]. Crush 1 cup of crackers into a coarse meal with a few pulses in a food processor or by putting them in a bag and smashing with a pan. Mix the crumbs with 1/4 teaspoon salt and 1/4 teaspoon pepper on a shallow plate.
2. Pat four bone-in, skin-on chicken thighs dry with paper towels. Brush both sides lightly with 2 tablespoons oil, then press the skin side firmly into the crumb mixture until coated. Set skin-side up on a baking sheet and roast for 25 minutes while you prepare the green beans.
3. Trim the ends from 8 oz green beans. Toss with 1 tablespoon oil, 1 tablespoon melted butter, 2 minced garlic cloves, salt, and pepper. After the chicken has cooked 25 minutes, push it to the sides of the sheet and spread the beans in the middle.
4. Return to the oven for 10 minutes, until the green beans are tender and the chicken thighs reach 165°F [74°C] at the thickest part.10 min
5. Divide the chicken and green beans between two plates.

Note Swap the green beans for roasted broccoli or asparagus if you prefer. Leftovers keep three days in the fridge and reheat gently in a 350°F [175°C] oven. Serve with a simple salad or rice if you want to stretch it.

A quarter packet of crackers becomes the base for a savory tart, crushed and baked into a golden crust, then topped with eggs and cheese for a quick supper that honors what's on hand.

Serves 2. 25 minutes, 10 at the stove.

About 580 calories a serving, 19 g protein, 36 g carbohydrate, 40 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

You need 1 cup [100 g], crushed crackers, 3 tablespoons [45 g] butter, 1/4 teaspoon salt, 1/4 teaspoon pepper, 3 eggs, 1 clove, minced garlic, 1/2 cup [60 g], grated sharp cheddar.

1. Heat your oven to 400°F [200°C]. Crush 1 cup of crackers into uneven crumbs, then toss with 3 tablespoons melted butter, 1/4 teaspoon salt, and 1/4 teaspoon pepper until the mixture resembles damp sand.
2. Press the cracker mixture firmly into a small baking dish or pie plate to form an even crust. Bake for 8 minutes until lightly golden, then pull it out.8 min
3. While the crust bakes, whisk together 3 eggs with 1 minced garlic clove, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Pour the egg mixture over the warm crust, then scatter 1/2 cup grated sharp cheddar over the top.
4. Return to the oven and bake for 12 minutes until the eggs are set but still slightly soft in the center and the cheese is melted and lightly browned.12 min

Note Swap the cheddar for any hard cheese you have. Leftovers keep in the fridge for two days and reheat well. Serve with a simple green salad or sliced tomatoes and a cold drink.