Half a box of frozen dinner halves makes a dinner for two with no thaw time. A quick pan sauce of butter, garlic, and lemon juice turns the bland protein and starch into something you want to eat. Serve it with greens to round out the meal.

Serves 2. 25 minutes, 8 at the stove.

About 170 calories a serving, 1 g protein, 6 g carbohydrate, 17 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

1. Heat your oven to 400°F [200°C] and place the frozen dinner halves on a baking sheet. Slide them into the oven and set a timer for the package time, usually about 20 minutes.20 min
2. While they cook, squeeze juice from the lemon into a small bowl. Mince 2 garlic cloves and set aside.
3. When the dinner halves are hot through and the edges are crisp, remove them from the oven. Melt 3 tablespoons butter in a skillet over medium heat, add the minced garlic, and cook for 30 seconds until fragrant. Pour in the lemon juice and a pinch of salt and pepper, then turn off the heat.
4. Divide the salad greens between two plates, drizzle with a little of the pan sauce, and place one dinner half on each plate. Spoon the remaining pan sauce over the top and serve right away.

Note Swap the salad for roasted vegetables or a grain if you have them. Leftovers keep three days covered in the fridge; reheat gently in a low oven to restore crispness. The pan sauce works just as well with a squeeze of lime or a splash of vinegar instead of lemon.

Two meals of frozen dinner thawed, broken up, and crisped in a skillet with onion and garlic, then topped with fried eggs. This is the fastest way to turn freezer leftovers into a hot, complete dinner tonight.

Serves 2. 20 minutes, 18 at the stove.

About 530 calories a serving, 41 g protein, 7 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Pour 3 tablespoons oil into a large skillet over medium-high heat and let it warm while you dice 1 medium onion and mince 2 cloves garlic. When the oil shimmers, add the onion and garlic and cook until the onion softens, about 3 minutes, stirring often.3 min
2. Add the 2 meals of frozen dinner to the pan, breaking it up into bite-sized pieces with a wooden spoon. Cook, stirring often and pressing against the pan, until the hash is hot throughout and the edges are crisp and browned, about 8 minutes. Season with salt and pepper to taste.8 min
3. Push the hash to the sides of the skillet to make two wells in the centre. Crack 4 eggs into the wells, one at a time, and cook until the whites are set but the yolks are still loose, about 3 minutes, or longer if you prefer firmer yolks.3 min

Note Swap frozen dinner for any leftover cooked grain, potato, or vegetable you have. Leftovers keep covered in the fridge for three days and reheat in a skillet over medium heat. Serve with hot sauce or fresh greens on the side if you have them.

When the freezer holds only half a tray of something, the answer is hash: thaw it, break it up, and pan-fry it with whatever fat and aromatics you have, then top with an egg. It's the fastest way to make one tray of frozen dinner feel like dinner again.

Serves 2. 25 minutes, 20 at the stove.

1. Set the half tray of frozen dinner on the counter for five minutes to soften slightly, then break it into rough pieces with your fingers into a bowl.
2. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Dice half a medium onion and add it to the pan; cook until it softens and begins to brown, about 3 minutes, stirring often.3 min
3. Add the broken frozen dinner pieces to the pan and spread them in a single layer. Let them sit undisturbed for 2 minutes, then stir and break them up further with a wooden spoon; continue cooking and stirring for 5 to 8 minutes until the hash is heated through and the bottom browns lightly. Season with salt and pepper.8 min
4. Push the hash to the sides of the pan, leaving a small well in the center. Crack 2 eggs into the well and cover the skillet with a lid or a piece of foil. Cook for 3 to 4 minutes until the egg whites set but the yolks stay runny, or until the whites are opaque if you prefer the yolks cooked through.4 min
5. Divide the hash and eggs between two plates and serve at once.

Note Swap the eggs for a dollop of sour cream if you prefer. Hash keeps in a covered container in the fridge for two days and tastes best reheated in a skillet over medium heat. Serve with hot sauce or a simple green salad on the side to cut the richness.