A quarter jar of mustard becomes a quick pan sauce for chicken thighs, cut through with garlic and just enough moisture to braise everything tender. The mushrooms soak it up and give body; this is the kind of weeknight dinner that tastes richer than it is, and cleans the shelf at once.

Serves 2. 35 minutes, 15 at the stove.

About 370 calories a serving, 21 g protein, 13 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Pat 2 bone-in chicken thighs dry and season the skin side with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat and lay the thighs skin-side down; cook without moving until the skin is golden and crisp, about 8 minutes. Flip the thighs and cook on the other side for 3 minutes, then push them to the edge of the pan.
2. Dice 1 small onion and slice 8 ounces of mushrooms. Add 1 tablespoon butter to the empty part of the pan and stir in the onion and mushrooms with a pinch of salt; cook, stirring now and then, until the mushrooms are soft and have released their liquid, about 4 minutes.
3. Mince 2 cloves garlic and stir into the mushrooms, cook for 30 seconds. Stir in the 3 tablespoons of mustard until it coats the mushrooms and onion.
4. Pour in 1/2 cup water, scrape up any brown bits, and nestle the chicken thighs back into the pan skin-side up. Lower the heat to medium, cover, and braise until the thighs are cooked through and tender, about 15 minutes. Check that the internal temperature is 165°F [74°C] at the thickest part of the thigh.15 min

Note Swap chicken thighs for breasts if you must, though thighs stay moist longer in the braise. Leftover sauce keeps in an airtight container for three days. Serve over rice or with crusty bread to soak up the mustard braise, or alongside new potatoes to stretch the recipe further.

A thin scraping of mustard becomes the glaze for a quick pan chicken, stretched with greens and staples. The mustard dissolves into the pan juices to coat the meat and wilt whatever leafy greens you have on hand.

Serves 2. 25 minutes, 15 at the stove.

About 480 calories a serving, 63 g protein, 4 g carbohydrate, 22 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. Pat 2 medium chicken breasts dry and season both sides with salt and pepper. Lay them in the hot pan and sear until the bottom browns, about 4 minutes.
2. Flip the chicken and sear the other side for 3 minutes. Mince 2 garlic cloves and scatter them around the pan, then stir 1 tablespoon mustard into the pan juices. Let it bubble for 30 seconds as the mustard dissolves into a light glaze.
3. Reduce heat to medium. Tear 4 ounces of sturdy greens into bite-sized pieces and pile them into the pan around the chicken, turning them in the mustard glaze. Cover and cook until the greens wilt and the chicken reaches 165°F [74°C] in the thickest part, about 5 minutes.5 min
4. Uncover, check that the greens are tender and the chicken is cooked through, then plate with the pan juices spooned over both.

Note Swap the greens for shredded cabbage or spinach if you have them; add a minute or two for cabbage. Leftovers keep for two days in an airtight container. Serve with rice, pasta, or crusty bread to soak up the mustard pan juices.

When the mustard bottle is half empty and you need dinner, this is it. A quick pan sauce of mustard and garlic coats pork chops while greens wilt underneath, using up what you have and feeding two in twenty minutes.

Serves 2. 20 minutes, 20 at the stove.

About 310 calories a serving, 22 g protein, 1 g carbohydrate, 23 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Pat two pork chops dry with a paper towel and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then lay the chops flat and sear for 3 minutes without moving them.3 min
2. Flip the chops and cook 3 minutes more until the second side is golden. Slide the chops to the side of the pan.3 min
3. Mince 2 garlic cloves into the open space, stir into any pan juices, and let it toast for 30 seconds while you keep the chops warm at the edge.1 min
4. Squeeze the entire remaining contents of the mustard bottle over the chops and garlic, add 1 tablespoon butter, and tilt the pan so the butter melts into the mustard. Coat the chops well by spooning the sauce over them for 1 minute until it thickens slightly.1 min
5. Push 4 cups fresh greens into the pan around the chops, season with a pinch of salt, and toss with tongs until wilted, about 2 minutes. Plate the chops and greens together, drizzling the mustard pan sauce over both.2 min

Note Swap the pork for chicken thighs or thick white fish if you prefer. Leftovers keep two days refrigerated; reheat gently in a low oven so the greens don't turn to mush. Serve with bread to soak the mustard sauce, or rice if you want more on the plate.