7 Dinners to Make When the Fridge Looks Empty

Egg fried rice

• 3 cups cold leftover rice
• 3 eggs
• 1 cup frozen vegetables
• 3 tablespoons soy sauce
• 2 green onions or 1/2 onion

Scramble the eggs, add the vegetables, then the rice and soy sauce. Stir-fry over high heat until hot and slightly crisp.

Pantry tomato pasta

• 12 ounces pasta
• 1 (28-ounce) can crushed tomatoes
• 3 garlic cloves
• 3 tablespoons olive oil
• 1/2 teaspoon red pepper flakes

Simmer the garlic and tomatoes in the oil for 15 minutes and toss with the pasta.

Full recipe

Egg and cheese quesadillas

• 4 eggs, scrambled
• 1 cup shredded cheese
• 4 tortillas
• Salsa

Fill tortillas with soft scrambled eggs and cheese, fold and toast in a skillet.

Bean and cheese burritos

• 1 (15-ounce) can refried or black beans
• 1 cup cheese
• 1 cup cooked rice
• 6 tortillas
• Hot sauce

Warm the beans with a little cumin, fill the tortillas with beans, rice and cheese, roll and toast seam-side down.

Eggs in tomato sauce

• 1 (28-ounce) can crushed tomatoes
• 1 onion
• 2 garlic cloves
• 1 teaspoon cumin
• 1 teaspoon paprika
• 6 eggs
• Bread for dipping

Simmer the onion, garlic, spices and tomatoes for 10 minutes. Make wells, crack in the eggs, cover and cook until the whites are set, 6 to 8 minutes.

Loaded baked potatoes

• 4 potatoes
• Butter, cheese, sour cream
• Leftover vegetables, beans or chili

Microwave the pierced potatoes for 8 to 12 minutes, split and top with whatever you have.

Clean-out-the-fridge frittata

• 8 eggs
• 1/2 cup milk
• 2 cups leftover vegetables
• 1 cup cheese

Warm the vegetables in an oven-safe skillet, pour in the whisked eggs and milk, top with cheese and bake at 375°F for 15 to 20 minutes, until set in the center.