These crispy cakes taste like a tuna melt, and come together using ingredients you probably already have on hand. Roasted potato wedges and peas round out the meal, and a quick berry cobbler helps extend summer.
In this easy mac & cheese, the sauce ingredients are added to the cooked pasta to melt and bubble through. It makes a big enough batch for several lunches – and keeps well in the fridge for a few days. Boost protein and fibre by using whole grain or legume-fortified pasta.
As easy to make as a grilled cheese sandwich, quesadillas make great vehicles for all sorts of leftovers.
A well-made cheeseburger is a beautiful thing, particularly in the summer, when cooking – and dining – al fresco is the order of the day.
This salad is delicious with any number of ingredients – instead of the corn, try finely chopped cauliflower, diced apple or a handful of chopped dried apricots.
A noodle jar is the portable version of a noodle bowl, popular in office kitchens and dorm rooms alike.
Fresh filet is the ultimate fast food – it cooks in just 10 minutes, with plenty of room on the baking sheet for veggies.
If you're looking to try something a little different, duck confit is surprisingly easy to make - this version from the chefs at Azuridge is dressed up with oranges and Grand Marnier.
A can of chickpeas can help shake you out of a dinnertime rut.
This French bistro classic is plus facile than you think.