A handful of leftover popcorn becomes a warm snack mix when tossed with melted butter, salt, and a pinch of spice. Use what sits in that bowl before it goes stale. Serve this as a light dinner with a simple salad or fruit on the side.

Serves 2. 10 minutes, 8 at the stove.

About 430 calories a serving, 10 g protein, 20 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Melt 2 tablespoons butter in a large skillet over medium heat. Add the handful of leftover popcorn and 1/2 cup mixed nuts, tossing to coat.2 min
2. Sprinkle 1/4 teaspoon salt and a pinch of pepper over the popcorn and nuts, tossing constantly until fragrant and warm throughout, about 2 minutes.2 min
3. Pour the warm snack mix into a bowl and serve at once while still crisp.

Note Swap the nuts for seeds if you prefer. Keep leftovers in an airtight container for up to two days. Serve alongside fresh fruit, cheese, or a green salad to round out the meal.

Half a bag of popcorn becomes dinner tonight with butter, garlic, and dried herbs stirred through the warm kernels. It's quick, uses what you have, and leans savory rather than sweet for a light weeknight meal.

Serves 2. 8 minutes, 8 at the stove.

About 470 calories a serving, 8 g protein, 57 g carbohydrate, 29 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons oil in a large pot or covered skillet over medium-high heat until shimmering. Add 1/2 cup popcorn kernels, cover, and shake the pot every 10 seconds. When the popping slows to 3 seconds between pops, pour the popcorn into a large bowl.5 min
2. Mince 2 cloves garlic and melt 2 tablespoons butter in a small pan over low heat, then add the garlic and stir until fragrant, about 1 minute. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/2 teaspoon dried oregano, and 1/4 teaspoon dried thyme.2 min
3. Pour the herb butter over the popcorn and toss until every kernel is coated. Taste and adjust seasoning before serving warm.

Note Swap dried thyme and oregano for any dried herbs you prefer, or use a single teaspoon of mixed Italian seasoning. Leftover popcorn keeps in an airtight container for two days. Serve as a light supper on its own or with a side salad and cheese.

A few popcorn kernels, crushed fine, coat thin chicken cutlets with a crisp shell. This shelf-saving trick turns a lonely handful into something substantial, ready in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 720 calories a serving, 66 g protein, 17 g carbohydrate, 42 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Crush a handful of popcorn kernels in a mortar or between two spoons until coarse, about the size of breadcrumbs. Mix with 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper on a plate. Beat 1 egg in a shallow bowl.
2. Lay 2 chicken breasts between plastic wrap and pound to 1/2 inch thick. Dip each in egg, then coat both sides with the popcorn mixture, pressing gently so it adheres. Set on a clean plate.
3. Heat 3 tablespoons oil in a large skillet over medium-high heat until shimmering. Working one at a time, lay the chicken in the pan and cook for 4 minutes until golden, then flip and cook 3 minutes more until cooked through, no pink inside. Move to a warm plate while you finish the second breast.8 min
4. Pour off the oil. Add 2 tablespoons butter and 2 minced garlic cloves to the pan and let them sizzle for 30 seconds until fragrant. Squeeze the juice of half a lemon over the chicken, then spoon the garlic butter over top.1 min

Note Swap the popcorn for crushed crackers or panko if you prefer. Wrapped in foil, leftovers keep for a day and can be eaten cold. Serve with a green salad or roasted vegetables, or stretch it with rice or a grain of your choice.