A bowl of warm fruit compote over cold yogurt is the simplest supper for using the last of a bag of frozen fruit. This needs nothing from a store and takes the time it takes to thaw and soften. Serve it warm or at room temperature.

Serves 2. 20 minutes, 5 at the stove.

About 1160 calories a serving, 57 g protein, 110 g carbohydrate, 57 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

You need 2 cups frozen fruit, 2 tablespoons sugar, 1 tablespoon butter, one 32-ounce container yogurt, one box granola.

1. Melt 1 tablespoon of butter in a small saucepan over medium heat, then add 2 cups of frozen fruit and 2 tablespoons of sugar. Stir gently once or twice while the fruit thaws and softens, until the berries give off their juice and collapse into sauce, about 12 to 15 minutes.15 min
2. When the compote looks thick and glossy with the fruit broken down, taste it and add more sugar if it needs it, then let it cool for a minute or two while you spoon yogurt into two bowls.
3. Pour the warm fruit and all its liquid over the yogurt, top each bowl with a handful of granola, and eat right away.

Note Swap the yogurt for whipped cream or ice cream. Leftover compote keeps refrigerated for three days and is good spooned over oatmeal, toast, or straight from a spoon. Serve with strong coffee or tea.

A quick warm fruit bowl that takes five minutes and uses up frozen berries without fuss. The berries soften into a syrup while you gather toppings, making this feel more like dessert than breakfast or snack.

Serves 2. 8 minutes, 3 at the stove.

About 450 calories a serving, 19 g protein, 41 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need half container, about 1.5 cups frozen berries, 1 tablespoon butter, pinch salt, 1 cup Greek yogurt, 1/2 cup granola.

1. Melt 1 tablespoon butter in a medium saucepan over medium-high heat. Add the frozen berries (about 1.5 cups) and a pinch of salt, stirring often. Cook until the berries have thawed and released their juice, about 4 to 5 minutes. The mixture should look syrupy and smell jammy.5 min
2. While the berries cook, spoon 1/2 cup Greek yogurt into two bowls. Once the berries are done, divide them between the bowls and let cool for a minute.
3. Top each bowl with 1/4 cup granola just before serving, so it stays crunchy.

Note Swap granola for toasted nuts or coconut if you have them. Leftover warm berries keep three days refrigerated and are good stirred into oatmeal or yogurt the next morning. Serve alone or with a small spoon for eating in bed.

Frozen peach slices transform into a quick pan sauce for chicken, their tartness balancing the richness of butter and a pinch of spice. This is weeknight cooking at its most efficient, using what you have frozen and turning it into something that tastes like you planned ahead.

Serves 2. 25 minutes, 20 at the stove.

About 580 calories a serving, 62 g protein, 8 g carbohydrate, 33 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need about 1 cup frozen peach slices, to taste salt, to taste pepper, 2 tablespoons oil, 2 tablespoons butter, 1 clove, minced garlic, half a small onion, sliced thin onion, 2 boneless chicken breasts.

1. Pat two chicken breasts dry with paper towels and season both sides generously with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until it shimmers.
2. Add the chicken to the hot pan and sear without moving until the first side is golden, about 5 minutes; flip and cook the other side until cooked through, about 5 more minutes, then transfer to a plate.10 min
3. In the same skillet, melt 2 tablespoons butter over medium heat, then add half a small sliced onion and cook until soft, about 2 minutes, stirring occasionally.2 min
4. Stir in 1 minced garlic clove and cook until fragrant, about 30 seconds. Add about 1 cup frozen peach slices directly from the freezer and let them warm and start to break down, stirring gently, until the sauce thickens slightly, about 3 minutes.3 min
5. Taste the sauce and adjust for salt and pepper. Return the chicken to the skillet to warm through for a minute, then serve each breast with the peach sauce spooned over the top.

Note Swap the chicken for pork chops of the same thickness if that is what you have. Leftovers keep for 3 days refrigerated and reheat gently in the skillet with a splash of water. Serve with rice or buttered toast to catch the sauce, and a green salad on the side.