A handful of ground pork becomes four crisp lettuce cups, built on ginger and garlic and finished with soy. This shelf-first dish stretches a small amount of meat across two plates, so you'll stay full on greens and aromatics instead.

Serves 2. 20 minutes, 20 at the stove.

About 3150 calories a serving, 13 g protein, 3 g carbohydrate, 350 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Mince 2 garlic cloves and 1 tablespoon fresh ginger and add them to the hot oil, stirring until fragrant, about 30 seconds.
2. Break 4 ounces ground pork into small pieces as it hits the pan and cook, stirring often, until no pink remains, about 5 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.5 min
3. Spoon the pork mixture into 8 lettuce leaves and serve at once with soy sauce on the side for dipping.

Note Swap ground chicken for the pork. Leftovers keep three days chilled; reheat the filling and assemble fresh cups. Serve with steamed rice or a side salad to stretch the meal.

Two tablespoons of ground pork stretches into a proper dinner when paired with rice and eggs. This is the fastest way to use a small amount of meat and turn it into something that feels complete. Cook it all in one pan.

Serves 2. 20 minutes, 15 at the stove.

About 790 calories a serving, 21 g protein, 118 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add 2 minced garlic cloves and 1/4 of a medium onion chopped fine; stir until fragrant, about one minute.
2. Crumble 2 tablespoons of ground pork into the pan and break it up with the back of a spoon, stirring often until it loses its raw colour, about three minutes.3 min
3. Push the pork to the side of the pan, add 1 more tablespoon of oil to the empty side, and pour in 1.5 cups of cooked rice, breaking up any clumps with the spoon. Stir everything together and cook for two minutes, pressing the rice against the hot pan.2 min
4. Make a well in the center of the rice and crack 3 eggs into it, stirring gently until the eggs are incorporated throughout, about one minute. Keep stirring until the eggs are set and the rice is hot.1 min
5. Season with salt and pepper to taste. Divide between two bowls and serve.

Note Swap the pork for diced ham or anchovies if either is closer at hand. Leftovers keep three days covered in the fridge and reheat well in a hot pan. Serve with a simple salad of shredded cabbage and vinegar.

Ground pork cooks fast with rice and leafy greens in one pan, finished with a hit of acid to brighten everything. This uses up what's in the fridge and gets dinner on the table in under thirty minutes.

Serves 2. 28 minutes, 12 at the stove.

About 1020 calories a serving, 33 g protein, 133 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add 8 oz ground pork, breaking it into small pieces as it cooks, until it browns and most liquid has evaporated, about 5 minutes.5 min
2. Dice 1 small onion and mince 2 cloves garlic, then add them to the pork and cook for 1 minute, stirring, until fragrant.1 min
3. Stir in 3/4 cup rice and 1 1/2 cups water, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.15 min
4. Stir in 4 oz spinach or kale, a pinch of salt, and pepper; cook covered for 2 minutes until the greens wilt.2 min
5. Squeeze juice from 1 lemon over the skillet, taste, and adjust seasoning with more salt and pepper as needed.

Note Swap the greens for any cooked vegetable you have on hand. Leftovers keep covered in the fridge for two days and reheat gently on the stovetop with a splash of water. Serve with extra lemon wedges or hot sauce on the side.