Half a turkey breast sears quickly in a hot pan and stays moist inside, building fond that becomes a pan sauce with garlic and thyme. This shelf is bare, so we build from staples and what little you have to make a proper weeknight dinner for two.

Serves 2. 25 minutes, 20 at the stove.

About 260 calories a serving, 2 g protein, 7 g carbohydrate, 26 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

You need 1 turkey breast, half, 2 tablespoons oil, 2 tablespoons butter, 4 cloves garlic, to taste salt, to taste pepper, 1 teaspoon dried thyme, 1 lemon.

1. Pat the half turkey breast dry with paper towels and season both sides with salt and pepper. Heat 2 tablespoons oil in a large skillet over medium-high until shimmering.
2. Lay the turkey breast skin side down in the pan and cook for 8 minutes without moving, until the skin is golden and crisp; this is done when it releases easily from the pan.8 min
3. Flip the breast, reduce heat to medium, and cook for 6 to 8 minutes more until the thickest part reaches 165 degrees F (74 degrees C) on an instant-read thermometer. Transfer to a cutting board to rest while you make the sauce.8 min
4. In the same pan, melt 2 tablespoons butter over medium heat, then add 4 cloves minced garlic and cook until fragrant, about one minute. Stir in 1 teaspoon dried thyme and squeeze in juice from half the lemon, scraping up any brown bits from the pan to deglaze.2 min
5. Slice the turkey breast against the grain into four pieces and return to the pan to coat with the sauce. Taste and adjust salt and pepper, then plate and serve with the remaining lemon half for squeezing at the table.

Note Swap the thyme for dried rosemary or oregano if that suits you better. Leftovers keep in the fridge for three days and are good cold or reheated gently in the same pan. Serve with steamed vegetables, rice, or buttered bread to soak up the sauce.

A few slices of turkey transform into a one-pan supper with rice, quick to pull together on a weeknight. The meat shreds into tender flakes that carry the flavour of garlic and butter through every spoonful. Done in thirty minutes flat.

Serves 2. 30 minutes, 10 at the stove.

About 840 calories a serving, 35 g protein, 128 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need a few slices (about 150 g) turkey, 2 tablespoons butter, 2 cloves, minced garlic, 1 small, diced onion, 3/4 cup rice, to taste salt, to taste pepper, 1.5 cups chicken broth.

1. Melt 2 tablespoons butter in a large skillet over medium heat. Add 1 small diced onion and 2 minced garlic cloves, stirring often until soft, about three minutes.3 min
2. Stir in 3/4 cup rice, coating each grain. Pour in 1.5 cups chicken broth and bring to a simmer.
3. Shred or chop the turkey slices into bite-sized pieces and scatter them over the rice. Season with salt and pepper, then cover and cook until the rice is tender and liquid is absorbed, about eighteen minutes.18 min
4. Fluff with a fork and taste for seasoning, adding more salt and pepper if needed.

Note Swap the rice for couscous or egg noodles if you prefer. Leftovers keep covered in the fridge for two days; reheat gently with a splash of broth. Serve with a green salad or steamed vegetables on the side.

Leftover roast turkey shreds into a quick rice and broth skillet, one pan, twenty minutes. The sage and dark meat transform it from yesterday's dinner into something new. Serve with what you have.

Serves 2. 25 minutes, 8 at the stove.

About 800 calories a serving, 37 g protein, 126 g carbohydrate, 15 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

You need 1 1/2 cups shredded roast turkey, 3/4 cup rice, 1 tablespoon butter, 1 small, diced onion, 2 cloves, minced garlic, to taste salt, to taste pepper, 1 teaspoon dried sage, 1 1/2 cups chicken or turkey broth.

1. Melt 1 tablespoon butter in a large skillet over medium heat and add 1 small diced onion and 2 minced garlic cloves, stirring until the onion softens, about 3 minutes.3 min
2. Stir in 3/4 cup rice and cook for 1 minute to toast it slightly, then pour in 1 1/2 cups broth and 1 teaspoon dried sage, scraping up any browned bits; bring to a simmer.
3. Cover and cook until the rice is tender and the broth is absorbed, about 15 minutes.15 min
4. Fold in 1 1/2 cups shredded turkey and stir until heated through, about 2 minutes. Taste and add salt and pepper as needed.2 min

Note Swap rice for pasta if you prefer. Leftovers keep for three days in the fridge and reheat gently with a splash of water. Serve with roasted vegetables, a salad, or crusty bread.