Verily Table – Already Stocked

When I was a kid, my mom let me help dredge the chicken through the eggs and breadcrumbs when she was making this recipe—adding to my excitement to eat what was one of my favorite meals. Requiring only a few ingredients, it’s an easy recipe to have on hand for those nights when you’re not quite sure what to do with the chicken in your fridge. Leftovers are great in salads and sandwiches, though it should be noted that they won’t be as crispy as the night you make it.
– Laura Loker

This quinoa salad is a great make-ahead dinner, but it’s also a good lunch option. I used whole cans of corn and beans, rather than 1 cup of each. Bonus: the link also includes four other quinoa salad recipes, though I can only vouch for the southwest one.
– Kellie Moore

All you need for this recipe is frozen ravioli, a jar of pasta sauce, and a big bag of mozzarella cheese. Layer them all together, and you’ve got something that resembles lasagna, assembled in minutes!
– Kellie Moore

I followed this recipe very loosely—it was more like inspiration on a “what can I make with odds and ends?” day. I didn’t have any of the veggies it called for, so I just used mixed frozen vegetables, and I used chunk light tuna instead of solid white. The recipe says to let the quinoa cool before frying it in the skillet, but I didn’t bother to do so, and it turned out well. Great meal for a “clean out the pantry” day!
– Kellie Moore

Open a few cans and do a little bit of chopping, and you’ve pretty much got dinner made. The only fresh ingredient in this is kale (I used spinach instead), so it would be easy to keep the other ingredients on-hand in the pantry to have in a pinch! And I’ll second the recipe’s recommendation to serve it with a good crusty bread.
– Kellie Moore

I have to admit, I was skeptical about putting toasted Panko crumbs on top of pasta, but I liked it—something about the experience of eating it was slightly reminiscent of garlic bread. The red pepper flakes bring a noticeable amount of heat, so if you don’t like things to be too spicy, you may want to start with less than the 1/4 tsp it called for (though I personally liked that amount). As for how many it serves, my husband had seconds, and we had enough left for my lunch the next days, so it’s probably closer to four.
– Kellie Moore

Super quick and easy to make! I prefer it with avocado and sour cream on top.
– Elizabeth Drennen

Ranch dressing and canned chicken are the stars of this recipe. A cross between a chicken salad sandwich and a tuna melt, this sandwich is simple and comforting. The chicken/Ranch mixture is also delicious rolled into a tortilla like a wrap, then grilled.
– Kellie Moore

Nothing fancy here—just a simple way to dress up your usual tuna sandwich. I scaled it down to a half batch and skipped the onion. Note that the prep time doesn’t factor in the time it takes to boil the eggs.
– Kellie Moore