Figuring out what to make for dinner with what you have is the whole point of cooking smarter. These five recipes lean on flexible staples — pasta, eggs, canned goods, whatever vegetables are hanging around — so you can swap ingredients freely. For a recipe built around your exact ingredients, add them to DinnerForToday and let the AI do the planning.
Five ingredients you almost always have, turned into a restaurant-worthy pasta.
Ingredients 250g spaghetti 4 cloves garlic, sliced 1/3 cup olive oil 1/2 tsp chilli flakes Salt Parsley or parmesan (optional) Method 1 Cook the spaghetti in well-salted water; reserve a cup of pasta water. 2 Gently warm the garlic in the olive oil until just golden. 3 Add the chilli flakes, then the drained pasta and a splash of pasta water. 4 Toss until glossy, season and finish with parsley or parmesan. A fridge-clear-out dinner — eggs plus whatever vegetables and cheese you have.
Ingredients 6 eggs 1.5 cups chopped vegetables 1/2 cup grated cheese 1/4 cup milk 1 tbsp oil Salt and pepper Method 1 Whisk the eggs with the milk, salt and pepper. 2 Sauté the vegetables in an oven-safe pan until tender. 3 Pour in the eggs, scatter with cheese and cook 2 minutes on the stove. 4 Finish under the grill for 5 minutes until set and golden. A hearty 20-minute stew from canned staples — comforting and cheap.
Ingredients 1 can white beans, drained 1 can chopped tomatoes 1 onion, diced 2 cloves garlic, minced 1 tsp dried herbs 1 tbsp olive oil Salt and pepper Method 1 Soften the onion and garlic in the oil for 5 minutes. 2 Add the tomatoes and herbs; simmer 8 minutes. 3 Stir in the beans and warm through. 4 Season and serve with crusty bread. A blank-canvas dinner — bake a potato and pile on whatever you have.
Ingredients 2 large baking potatoes 1/2 cup grated cheese 2 tbsp butter 1/4 cup sour cream or yogurt Spring onions Any leftover protein or beans Method 1 Prick the potatoes and bake at 200°C for 45–50 minutes until soft. 2 Split open and fluff with a fork; add butter. 3 Top with cheese, sour cream, spring onions and any leftovers. Cold rice and a handful of vegetables become dinner in 15 minutes.
Ingredients 3 cups cold cooked rice 2 eggs 1.5 cups chopped vegetables 2 tbsp soy sauce 2 spring onions 1 tbsp oil Method 1 Scramble the eggs in hot oil and set aside. 2 Stir-fry the vegetables for 3 minutes. 3 Add the rice and toss until hot, then return the eggs. 4 Season with soy sauce and spring onions and serve. Add what’s already in your fridge and DinnerForToday’s AI builds the perfect recipe around it in seconds.
