Four frozen corn dogs finish their day on the stovetop and rest alongside a sharp, fast slaw that takes five minutes. This shelf is lean, so we're building dinner from what we've got and cooked through with what we keep. Serve with mustard or a squeeze of lemon.

Serves 2. 25 minutes, 8 at the stove.

About 410 calories a serving, 25 g protein, 41 g carbohydrate, 20 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Lay the 4 corn dogs in the pan and set a timer; they will need about 12 minutes total, turning every 3 minutes or so to brown evenly on all sides. Start the slaw while they cook.12 min
2. Quarter the small head of cabbage lengthwise, then slice it thin crosswise to make about 2 cups. Toss with 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a serving bowl.
3. Halve the lemon and squeeze its juice over the slaw; toss to wilt it slightly. Taste and adjust salt and pepper, then set aside.
4. When the corn dogs are deep brown all over and the batter is crisp, transfer them to a plate. Serve two corn dogs and a mound of slaw per person.

Note Swap cabbage for any shredded raw vegetable or raw spinach. Slaw keeps refrigerated for two days; corn dogs are best served fresh. Pair with a cold beer or pickle juice on the side if you want another sharp note.