Serves 4

• 1 pound (454 g) ground beef
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1½ cups (225 g) fresh green beans, sliced on the bias, or
  frozen French-­cut green beans
• 1 teaspoon garlic powder
• ½ teaspoon pepper
• ¼ teaspoon salt, plus more to taste
• 1 (7.25-­ounce/200 g) box macaroni and cheese
• 2 cups (500 mL) water
• 1 cup (100 g) shredded cheddar cheese
• 1 tablespoon ketchup
• 2 teaspoons yellow mustard
• 2 teaspoons relish
• ¼ cup crispy fried onions (optional)

When I was a university student, I was shopping for one on a budget so I couldn’t always get every ingredient to cook from scratch. This one-­pot cheeseburger macaroni was a weekly staple. Whether you need to save time, budget, or cupboard space, doctoring up packaged foods is a great way to
elevate them while also developing your We Use What We Have cooking skills. Add whatever veggies you need to use up—­it doesn’t matter if you wouldn’t put them on an actual cheeseburger, as somehow it still works.

Sauté the ground beef in a large nonstick skillet over medium heat until it begins to brown, about 7 minutes. Drain off any fat, then add the onion and sauté until translucent, about 5 minutes.

(WHY: Onions sweat, so you want to drain the grease before adding them to avoid pouring out any of that delicious onion juice.)

Add the garlic powder, pepper, and salt and mix well, then add the macaroni (but not the cheese powder yet) and water. Cook, stirring occasionally, until the pasta is al dente and the water has been absorbed, about 8 minutes. If the water evaporates before the pasta is done, you can add
a bit more.

Add the cheese powder (no need for butter or milk here), mix to combine, then stir in the cheddar cheese, ketchup, mustard, and relish. Sprinkle each bowl with a tablespoon of crispy fried onions, if using. Serve.

Use What You Have

This is really an “anything goes” recipe—­use what you have! Here are some other combinations I like that use up leftover meat:

Protein:

• Rotisserie Chicken
• Pulled Pork
• Sausages

Veggie:

• Broccoli or Cauliflower
• Bell Pepper + Onion
• Zucchini or Corn

Makes 8 bundles

• 2 (8-­count) tubes crescent roll dough
• 2 cups (300 g) chopped cooked chicken
• 2 cups (300 g) chopped fresh or frozen vegetables of choice
• 1½ cups (150 g) shredded cheddar cheese
• ¼ cup (60 mL) mayonnaise
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons dried parsley
• 1 teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon pepper
  

This is the recipe that turned me from girlfriend to wife! One of my roommates introduced me to chicken bundles in university, and I made my own version for Andrew very early on in our relationship. That same night he told me he loved me, so I guess sometimes it’s right what they say about the way to a man’s heart! Use whatever veggies you have on hand; I like diced bell pepper, green onions, frozen corn, and a few diced cherry tomatoes, or try out other kinds of premade dough (cook time will vary).

Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.

Unroll the crescent dough on the lined baking sheet. Separate each can of dough into 4 squares and pinch along the seam that connects them.

In a large bowl, combine the chicken, vegetables, cheese, mayo, onion powder, garlic powder, parsley, paprika, salt, and pepper and mix well. Spoon an equal amount (about ½ cup) onto each dough square.

Lift all 4 corners of each dough square together and pinch together, then pinch the edges together so it forms a fully closed pocket.

Bake until the bundles are golden brown, about 12 minutes. Let cool for 5 minutes before serving.

Serves 2 to 4

• 1 cup (200 g) rice of choice, or more if desired
• 1 pound (454 g) extra-­firm tofu, frozen and thawed if
  desired, drained
• ¼ cup (28 g) cornstarch
• 2 large eggs
• 2 to 4 tablespoons neutral oil
• ⅔ cup (140 g) packed brown sugar, or more if you like it
  sweet
• ⅓ cup (75 mL) ketchup
• ⅓ cup (75 mL) seasoned rice vinegar
• 2 tablespoons low-­sodium soy sauce
• 2 teaspoons toasted sesame oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground ginger
  

This sweet-­and-­sour tofu recipe is my best hack for satisfying that takeout craving when my wallet says we have takeout at home. If you’re cooking for a group, I recommend doubling (or even tripling) the recipe. I know I say We Use What We Have and that’s true, but if you’re using tofu, it has to be extra-­firm for this recipe, as anything softer won’t hold up texture-­wise. I usually serve this over plain basmati rice or whip up a quick fried rice. If I’m feeling extra, I’ll also grab a pack of vegetable egg rolls from the freezer section as a side.

Cook the rice according to the package directions.

Meanwhile, rip the tofu into largish chunks and squeeze the water out by hand. HOT TIP: If you’ve made tofu in the past with bad results and you skipped this step—­this is where you went wrong—­nobody wants to eat a soggy sponge. Put the tofu in a large bowl. Pour the cornstarch over the tofu and stir to coat. Crack the eggs in and stir to coat—­no need to individually bread the pieces.
Heat about ¼ inch (6 mm) oil in a large skillet over medium heat. Drop one piece of tofu in as a test. If it sizzles, the oil is hot enough. If the oil isn’t hot enough, the tofu will absorb more oil and the dish will be greasy. Pour the remaining tofu into the pan in a single layer and use a spatula to separate the pieces. Once the bottoms start to brown, stir the pieces and continue cooking until they are golden on all sides, 10 to 15 minutes total.

Meanwhile, mix together the brown sugar, ketchup, vinegar, soy sauce, sesame oil, garlic powder, onion powder, and ginger in a small bowl. Turn the heat down to medium-­low. If oil remains in the pan, drain it, then pour the sauce over the tofu, stirring to coat. Continue cooking, stirring occasionally, until the sauce thickens, about 15 minutes. Serve over the rice.

Alternative Method
If you don’t have a pan large enough to fit everything in step 4, transfer the tofu to a glass baking dish that has been coated with nonstick cooking spray, pour the sauce over, and bake at 375°F (190°C) for about 20 minutes, stirring halfway through.

Use What You Have

Ingredient:

• Tofu
• Eggs
• Seasoned Rice Vinegar

Try This Instead:

• Boneless, skinless chicken or pork
• 3 tablespoons ground flax + 9 tablespoons milk; let thicken for 5 minutes
• Apple cider vinegar