Ten days. Barely any cooking.

What you’ll need

• 270 g Fage Total 0% Greek yogurtabout 1⅓ cups · one tub lasts a little over three days
• 1 Banana
• 1 tbsp Honeyfrom your pantry

Let’s make it

1. Spoon 270 g of yogurt into a bowl.
2. Slice the banana over the top.
3. Drizzle with 1 tbsp honey and eat.

Kitchen noteThree 32 oz tubs over ten days is about 270 g a day. Eat the bananas in the first five days, before they go spotty.

What you’ll need

• 270 g Fage Total 0% Greek yogurtabout 1⅓ cups
• 1 Honeycrisp applemedium
• 1 tbsp Honeyfrom your pantry

Let’s make it

1. Spoon 270 g of yogurt into a bowl.
2. Core the apple and slice it thinly, skin on, over the yogurt.
3. Drizzle with 1 tbsp honey and eat.

Kitchen noteHoneycrisp apples last for weeks in the fridge, which makes them the days 6–10 fruit.

What you’ll need

• 3 of 8 slices Red Baron Classic Crust four cheese pizzabake the whole pizza and keep the rest

Equipment Oven (and a skillet with a lid for reheating).

Let’s make it

1. Bake night: heat the oven to the temperature on the box and unwrap the frozen pizza.
2. Bake directly on the center rack for the time printed on the box, until the cheese bubbles and the crust is golden.
3. Cut into 8 slices and eat 3. Refrigerate the other 5 (3 for tomorrow, 2 spare).
4. Leftover night: reheat 3 slices in a dry skillet over medium heat with the lid on for 4–6 minutes, or in the oven.

Kitchen noteTwo pizzas make 16 slices: four 3-slice dinners with 4 slices to spare. A spare slice is about 190 kcal and 8 g protein.

What you’ll need

• ½ pizza Rao’s Made for Home five cheese pizza4 of 8 slices

Equipment Oven.

Let’s make it

1. Bake night: heat the oven as directed on the box and bake the frozen pizza on the rack until the crust is golden and the cheese has melted.
2. Cut into 8 slices and eat 4. Refrigerate the other half.
3. Leftover night: reheat the second half in a covered skillet or the oven.

Kitchen noteLabel numbers: 320 kcal and 14 g protein per quarter pizza, so half a pizza is 640 kcal and 28 g protein.

What you’ll need

• 1 Amy’s cheese ravioli bowlfrozen
• 1 Papa Pita whole wheat pita
• ½ tbsp Butter7 g

Equipment Microwave and a toaster or skillet.

Let’s make it

1. Microwave the bowl following the directions on the Amy’s box: vent the film, heat, stir, then heat again until it’s hot all the way through.
2. Meanwhile, toast the pita, spread it with ½ tbsp butter and cut it into four wedges.
3. Let the bowl stand for a minute, then eat with the pita for scooping up the sauce.

Kitchen noteThe bowl alone is 380 kcal, so the pita keeps the day near 1,900. Your order has 18 pitas: 10 for the afternoon plates, 2 for these nights and 6 spare.

What you’ll need

• 6 Farm Rich breaded mozzarella sticksfrozen · don’t thaw

Equipment Air fryer or oven, plus a baking sheet for the oven.

Let’s make it

1. Air fryer: arrange 6 frozen sticks in a single layer and air-fry at 375 °F for 5–7 minutes. Oven: bake on a sheet at 400 °F for 10–12 minutes. These are the bag’s own directions.
2. Pull them out as soon as they’re golden, before the cheese starts leaking through the crumb.
3. Let them sit for 1–2 minutes: the middle is molten.

Kitchen noteFarm Rich label: 270 kcal and 11 g protein per 3 sticks. The two bags hold about 42 sticks, so only 12 go to dinners and the rest are spares.