Three or four links of turkey sausage become the base of a quick skillet supper with canned beans, tomato, and garlic. This is the way to use up half a package of sausage and still have a proper dinner on the table in less than thirty minutes.

Serves 2. 28 minutes, 12 at the stove.

About 460 calories a serving, 26 g protein, 54 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Slice 3 or 4 turkey sausage links into half-inch coins. Heat 1 tablespoon oil in a skillet over medium-high heat and cook the sausage until browned on both sides, about 5 minutes total, then push to the side.5 min
2. Mince 2 garlic cloves and scatter them into the cleared space in the skillet, stirring for about 30 seconds until fragrant while the sausage continues to brown slightly.1 min
3. Pour in one 15-ounce can of white beans with their liquid and one 14.5-ounce can of diced tomatoes with their juice, stirring everything together. Bring to a simmer and cook for 15 minutes, stirring occasionally, until the sauce thickens slightly.15 min
4. Taste and season with salt and pepper as needed. Simmer 2 more minutes, then serve the skillet directly at the table or divide between two bowls.

Note Swap the white beans for cannellini or chickpeas if you like. Leftovers keep for three days in the fridge and reheat well in a skillet or microwave. Serve with crusty bread to soak up the sauce, or over rice to stretch it.

A quick weeknight skillet where half a package of turkey sausage braises with canned white beans and garlic, finishing in less than half an hour. This is your dinner, already on the shelf.

Serves 2. 25 minutes, 8 at the stove.

About 1080 calories a serving, 76 g protein, 165 g carbohydrate, 14 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a skillet over medium-high heat. Crumble in the turkey sausage and cook, breaking it apart with a spoon, until the pink is gone, about 5 minutes. Drain excess fat if needed.5 min
2. Dice 1 small onion and mince 2 garlic cloves. Stir them into the sausage and cook until the onion softens, about 2 minutes.2 min
3. Pour in 1 cup broth and drain and rinse one 15-ounce can of white beans, then add them to the pan. Season with salt and pepper. Bring to a simmer.
4. Simmer for 12 to 15 minutes until the broth reduces slightly and flavors meld. Taste and adjust seasoning.13 min

Note Swap drained canned cannellini or chickpeas for the white beans. Leftovers keep refrigerated for three days and reheat on the stove. Serve over rice or crusty bread to soak up the broth.

Half a cooked sausage does not make a meal, but slice it thin and it stretches across pasta with caramelized onions and whatever colour you have. This is a weeknight fix for the fridge scrap that has nowhere else to go.

Serves 2. 25 minutes, 15 at the stove.

About 480 calories a serving, 12 g protein, 73 g carbohydrate, 16 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Put a pot of salted water on to boil for the pasta. Slice the half sausage into thin half-moons. Slice 1 medium onion into thin strips and dice 1 bell pepper into half-inch pieces.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. When the oil shimmers, add the onion and cook, stirring occasionally, until it browns at the edges and turns golden, about 8 minutes. While the onion cooks, drop the pasta into boiling water and stir.8 min
3. Push the onion to the side of the skillet, add the bell pepper to the empty space, and cook for 2 minutes without stirring so it colours slightly. Stir everything together and cook for another 2 minutes until the pepper softens but still holds its bite.4 min
4. Add the sliced sausage and 2 minced garlic cloves to the skillet and stir until the sausage warms through and the garlic smells fragrant, about 1 minute. Taste and season with salt and pepper.1 min
5. When the pasta is just tender, scoop out 1 cup of the cooking water and drain the pasta. Add the pasta to the skillet with 1/2 cup cooking water, toss everything together, and let it cook for 1 minute so the pasta absorbs the flavours. If it looks dry, add more cooking water a splash at a time.

Note Swap the bell pepper for any colour you have, or use sliced mushrooms or zucchini instead. Leftovers keep refrigerated for two days and reheat gently with a splash of water. Serve with grated cheese if you have it and a green salad on the side to stretch the meal.