A weeknight fried rice that takes the small end of a package of turkey bacon and turns it into something filling. The bacon crisps into the rice, taking on just enough of its smokiness to anchor the whole dish. Ready in the time it takes to boil water.

Serves 2. 20 minutes, 20 at the stove.

About 950 calories a serving, 33 g protein, 117 g carbohydrate, 37 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

1. Chop 3 slices of turkey bacon into half-inch pieces and set aside. Mince 2 cloves garlic and dice half a small onion.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. When it shimmers, add the turkey bacon pieces and cook until they crisp at the edges, about 3 minutes, then push them to the side of the pan.3 min
3. Pour 2 beaten eggs into the cleared space and let them set for 10 seconds, then scramble with a spatula until nearly cooked through, about 1 minute.1 min
4. Add the diced onion and minced garlic to the pan and cook, stirring, until fragrant, about 30 seconds.1 min
5. Add 1.5 cups cooked rice, breaking up any clumps, and stir-fry for 2 minutes. Pour in 2 tablespoons soy sauce and add 0.5 cup frozen peas and carrots, tossing everything together until the vegetables warm through, about 1 minute. Taste and adjust salt and pepper if needed.3 min

Note Swap the frozen vegetables for any leftover cooked vegetable; corn, broccoli, or green beans all work. Leftovers keep covered in the fridge for three days and reheat in a hot skillet with a splash of soy sauce. Serve with more soy sauce at the table, or on its own as a light dinner.

Turkey bacon crisps in a skillet while you scramble eggs in the rendered fat, then fold in a spoonful of butter for sauce. The shelf is bare, so this weeknight dinner leans on eggs, bacon, and toast from the pantry.

Serves 2. 15 minutes, 15 at the stove.

About 310 calories a serving, 14 g protein, 16 g carbohydrate, 21 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Set a skillet over medium-high heat and lay in the turkey bacon strips; let them cook until the edges curl and brown, about 4 minutes per side, turning once. Transfer them to a plate.
2. Pour off all but 1 tablespoon of the fat left in the pan and set it over medium heat. Crack 4 eggs into a bowl, beat them lightly with a pinch of salt and pepper, then pour them into the pan; stir gently with a spatula, pushing the cooked edges toward the center, until the eggs are just set, about 3 minutes.
3. Tear the turkey bacon into bite-sized pieces and fold them back into the eggs along with 2 tablespoons of butter; stir until the butter melts into a light sauce, about 1 minute. While this finishes, toast 2 slices of bread.
4. Divide the eggs and bacon between two plates, pour the buttery sauce over each, and set the toast alongside.

Note Swap diced ham for turkey bacon if you have it. The eggs keep covered in the fridge for one day but are best eaten fresh. Serve with hot sauce or a simple salad if you want more on the plate.

Cooked turkey bacon strips turn crispy again in a hot pan and flavor rice with their smoke and salt. This is the quickest way to use what's left and feed two people well. Tender and ready in twenty minutes.

Serves 2. 20 minutes, 20 at the stove.

About 890 calories a serving, 19 g protein, 154 g carbohydrate, 20 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Chop the handful of turkey bacon strips into bite-sized pieces. Mince 2 cloves garlic and dice 1/4 of a medium onion. Crack 2 eggs into a bowl and beat them lightly with a pinch of salt and pepper.
2. Heat 2 tablespoons oil in a large pan or wok over high heat until it shimmers. Add the bacon pieces and cook for 2 to 3 minutes, stirring often, until they crisp at the edges and release their smoke.3 min
3. Add the diced onion and minced garlic to the pan, stirring constantly for 1 minute until fragrant, then pour in 2 cups cooked rice, breaking up any clumps with the back of your spoon. Toss everything together for 2 to 3 minutes until the rice is hot and coated with oil.3 min
4. Push the rice to the sides of the pan to clear the center. Pour the beaten eggs into the cleared space and let them set for 30 seconds without stirring, then scramble them gently with a spatula, breaking them into small curds as they cook for another minute.1 min
5. Fold the scrambled eggs into the rice and bacon, tossing everything together for another minute. Taste and adjust salt and pepper as needed. The rice should be hot throughout and smell of bacon and garlic.1 min

Note Swap the eggs for a beaten egg white if you like less richness. Leftovers keep refrigerated for three days; reheat in a pan with a splash of oil over medium heat. Serve with soy sauce on the side or hot sauce if you have it.