A quarter bottle of vinaigrette becomes a glaze and sauce for chicken thighs, the acidity tenderizing the meat as it cooks down. With rice and greens, it rounds into a complete dinner that clears the fridge.

Serves 2. 45 minutes, 10 at the stove.

About 950 calories a serving, 42 g protein, 128 g carbohydrate, 29 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pat four chicken thighs dry, season with 1/4 teaspoon salt and 1/4 teaspoon pepper, and lay them skin-side down in the pan. Cook until the skin is golden and some fat renders, about five minutes, then turn and cook for another three minutes.8 min
2. Pour 1/2 cup salad dressing and 2 minced garlic cloves over the thighs, reduce heat to medium-low, and cover. Simmer until the chicken is cooked through and the liquid reduces to a glaze, about twenty-five minutes. While this braises, start the rice in a pot with 1 1/2 cups water and a pinch of salt.25 min
3. When the rice is tender and the water is absorbed, arrange it on two plates. Divide the spinach or lettuce between the plates, nestle two thighs on each portion, and spoon the pan glaze over everything.

Note Swap the dressing for soy sauce and ginger if you prefer. Leftover chicken keeps covered in the fridge for three days and reheats gently in a low oven. Serve with steamed broccoli or sliced cucumber on the side to stretch the greens.

A few tablespoons of vinaigrette become the sauce for quick-cooked chicken and pasta, stretching pantry staples into a coherent dinner. The dressing does the heavy lifting; all you do is boil pasta and sear chicken in the same pan.

Serves 2. 30 minutes, 20 at the stove.

About 690 calories a serving, 37 g protein, 87 g carbohydrate, 21 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to boil and cook 8 ounces of pasta until al dente, about 12 minutes; reserve one cup of the pasta water and drain.12 min
2. While the pasta cooks, pat three-quarters pound of chicken dry and season with salt and pepper on both sides. Heat 1 tablespoon of oil in a large skillet over medium-high heat and lay the chicken in; let it sear without moving for 4 minutes until golden underneath.4 min
3. Flip the chicken and cook for 4 more minutes until golden on the second side, then lower the heat to medium, pour in 3 tablespoons of salad dressing, and add 1/4 cup of the pasta water; the sauce should bubble and deglaze the pan.4 min
4. Simmer the chicken for 4 more minutes, turning it once, until it is cooked through and the sauce has tightened; cut into bite-sized pieces and return to the pan.4 min
5. Toss the drained pasta into the chicken and sauce, add another 1/4 cup pasta water to make it saucy, and warm through for 2 minutes; taste and adjust salt and pepper.2 min

Note Swap the chicken for white beans or tofu if you prefer. Leftovers keep in the fridge for three days; add a splash of water when reheating. Serve with a simple green salad or handful of parsley.

Use that last bit of salad dressing as a warm sauce for pasta tossed with fresh greens and whatever protein you have around. It's a clever way to stretch a half-empty bottle into dinner.

Serves 2. 20 minutes, 15 at the stove.

About 720 calories a serving, 45 g protein, 90 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil and cook 8 oz pasta until al dente, about 10 minutes. While the pasta cooks, warm 1/2 cup salad dressing in a small saucepan over low heat until steaming; do not boil.10 min
2. Crack 2 eggs into a bowl and whisk them together. When the pasta is done, drain it, reserving 1/4 cup pasta water. Return the pasta to the hot pot off heat.
3. Pour the warm dressing over the pasta and toss to coat, adding a splash of pasta water if it looks dry. Add 4 oz fresh greens, tossing until they wilt into the warm pasta, about 1 minute.
4. Push the pasta mixture to the sides of the pot and pour the whisked eggs into the center. Stir constantly for 30 seconds until the eggs scramble into ribbons throughout. Taste and adjust salt and pepper.1 min

Note Swap the eggs for shredded rotisserie chicken if you have it on hand. Leftovers keep in the fridge for two days and can be eaten cold or reheated gently. Serve with crusty bread or a side of grated cheese if you have it.