Six frozen cheese poppers from the shelf become a lean weeknight dinner for two when you bake them until the crust crisps and the cheese pulls apart in strings, then dunk each one into a quick tomato sauce built from the tomato paste already in the filling.

Serves 2. 25 minutes, 8 at the stove.

About 1460 calories a serving, 89 g protein, 57 g carbohydrate, 99 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 400°F [200°C]. Spread 2 tablespoons oil on a sheet pan and place all six poppers on it in a single layer.
2. Roast the poppers for 17 to 20 minutes, until the crust is dark gold and the cheese begins to leak slightly, shaking the pan once halfway through.18 min
3. While they roast, pour 3/4 cup tomato paste and 1/4 cup water into a small pot, mince 1 clove garlic and stir it in with 1/4 teaspoon salt and a pinch of pepper, then bring to a simmer over medium heat.
4. Let the sauce barely bubble for 3 to 4 minutes, stirring once, until it thickens slightly and the raw garlic edge softens.3 min
5. Divide the poppers between two plates and set the pot of sauce in the middle of the table for dipping.

Note No swaps needed here. Leftover poppers and sauce keep in the refrigerator for up to three days, best reheated under the broiler. Serve with a crisp green salad or steamed broccoli and a cold beer or sparkling water.