Verily Table – Already Stocked

One of the things I like about this recipe is the flexibility—you can play around with proportions of ingredients and still have it turn out well. I used a whole box of orzo, rather than just 1 1/2 cups, so I added about an extra 1/2 cup of milk right away, then added more water as needed while it cooked. I also put in an extra can of tuna and some extra Parmesan cheese. Instead of using fresh broccoli, I used a 12-oz bag of frozen broccoli and steamed it in the microwave, so I just had to give it a super-quick stir-in at the end. Oh, and if you don’t have thyme, Italian seasoning works well.
– Kellie Moore

This is the tuna salad for the mayo-haters of the world. Quick, easy, can be enjoyed on toasted bread, in a wrap, with crackers—whatever you have on hand.

Baked potatoes are such an easy meal, and I’d bet you have at least a few of these ingredients on hand! It can be fun to experiment with different toppings, but this version features the classics: bacon, broccoli, and cheese.
— Rachel Kemp

If you have chicken in the fridge or freezer and a well-stocked spice cabinet, this recipe is within reach without a trip to the grocery store. Note that it is spicy, so reduce the ground red pepper to just a pinch if you want less heat. Any cut of chicken will work, but adjust the cooking time/method accordingly.
– Laura Loker

I can’t do justice to how easy this soup is to make! It’s perfect for a lazy night when you don’t feel like cooking. It’s also great for a clean-out-the-pantry night, because you can pretty much use whatever canned goods you have on hand. I like to use Ree Drummond’s exact list of ingredients, and though I was skeptical about including the meat-only chili, I was so glad I did—it gives the soup some spice.
– Kellie Moore

With minimal ingredients and easy prep, this recipe is perfect for a weeknight. We like it with rice, but as the reicpe suggests, it would also be great with bread or pasta. If you didn’t have or want to use coconut milk, half and half or heavy cream would also be delicious.
– Laura Loker

These were delicious and crispy, and the suggested folding method worked better than I expected. You’d have to really stuff the quesadillas only to get four out of it—I ended up with a lot of extra filling.
– Laura Loker

This was my first time cooking orzo, and wow—I’m a fan. A 1-pound box of orzo was slightly more than the 2 cups the recipe called for, so I added an extra 3/4 cup of vegetable broth.
– Kellie Moore

This meal is cozy, hearty, and comforting, and it came together quickly. When making the sauce, I kept the heat down in the medium-low range, as medium seemed too high.
– Kellie Moore