Beef gravy becomes dinner when you warm it with mushrooms and finish it over buttered noodles. This is the kind of thing you make on a night when the pantry is nearly bare and time is short. The gravy does the heavy lifting.

Serves 2. 20 minutes, 15 at the stove.

About 460 calories a serving, 33 g protein, 4 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and drop in 4 ounces of egg noodles; stir so they don't stick and cook until tender, about 8 minutes. While the noodles cook, slice 8 ounces of mushrooms into thirds.8 min
2. Melt 2 tablespoons of butter in a wide shallow pan over medium-high heat and add the mushrooms; cook them until they give up their liquid and start to brown, about 5 minutes, stirring now and then.5 min
3. Pour in 1 cup of beef gravy and bring it to a gentle simmer; cook for 2 minutes so the gravy warms through and the mushrooms soften. While the gravy simmers, drain the noodles.2 min
4. Taste the gravy and season with salt and pepper as needed. Divide the noodles between two bowls and spoon the gravy and mushrooms over them.

Note Swap fresh thyme or parsley for pepper if you have it. Leftovers keep in the fridge for two days and reheat gently with a splash of water. Serve with a crisp salad or pickled vegetables to cut through the richness.

A stovetop bread soup that turns stale bread and leftover gravy into supper. The gravy becomes the broth, the bread soaks it up, and an egg finish makes it feel whole. This is how to use up half a jug without waste.

Serves 2. 20 minutes, 15 at the stove.

About 1250 calories a serving, 38 g protein, 178 g carbohydrate, 43 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a wide shallow pan over medium heat. Slice 1 small onion thin and add it to the pan. Cook until soft and beginning to colour, about 5 minutes, stirring often while you tear the bread into bite-sized pieces.5 min
2. Pour 2 cups gravy into the pan and bring to a bare simmer. Tear 3 ounces hearty greens into pieces and stir them in. Let everything soften together, about 3 minutes, so the bread soaks the gravy and the greens wilt. Taste and add salt and pepper if needed.3 min
3. Make two small wells in the gravy, then slide 1 egg into each. Dot the top with 1 tablespoon butter torn into pieces. Cover the pan and lower the heat to low. Cook until the eggs are set on top but still soft underneath, about 4 minutes. The dish is done when the eggs have firmed but stay runny at the centre.4 min

Note Swap the greens for any fresh vegetable cut small, or leave them out and add a handful of fresh herbs at the end. Leftovers keep in the fridge for two days; reheat gently with a splash of water. Serve with toast, or stretch it with a grain like rice or farro on the side.

A weeknight fried rice that turns a few spoonfuls of leftover gravy into something whole. The gravy seasons everything and gives the rice a subtle depth that makes this one-pan dinner feel less spartan than it is.

Serves 2. 25 minutes, 20 at the stove.

About 980 calories a serving, 23 g protein, 173 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Warm 2 tablespoons oil in a large skillet over medium-high heat. Mince 1 small onion and 2 cloves garlic and add them to the pan, stirring often until softened, about 3 minutes.3 min
2. Push the onion and garlic to the side of the pan. Crack 2 eggs into the empty space and let them set for 30 seconds, then scramble them through and break into small pieces, cooking until set, about 2 minutes. While the eggs cook, have 2 cups cooked rice ready to add.2 min
3. Add the rice to the pan and stir to break up any clumps, mixing everything together well, about 2 minutes. Fold in 1 cup frozen peas and corn and stir until heated through, about 2 minutes.4 min
4. Stir 3 tablespoons gravy into the rice until evenly distributed. Taste and adjust salt and pepper as needed.

Note Swap the frozen vegetables for any leftover cooked carrots, celery, or green beans if you have them. Keeps covered in the fridge for three days. Serve with hot sauce on the side or over lettuce as a light bowl.