Re quick meals:
Frozen grated hash browns + eggs = easy tortilla espanola.
Most flatbreads they make work well as pizza bases — I like the handmade flour tortillas for crisp and and skinny, pita (split open) for a bit more substance, and frozen garlic naan for substantial.
Jarred vodka sauce works great for this, and the grated Toscano cheese with herbs & garlic makes it taste NY-style somehow.
I forgot to mention the refrigerated pesto in my condiment post — very good, and a good pizza spread too.
Love the handmade tortillas for lots of other stuff too — as a kabab wrap, recently for a turkish spinach flatbread (gozleme), and of course, quesadillas.
Handmade Tortilla + eggs (scramble & pour in a pan, then drop the tortilla on top so it sticks) makes a great quick meal from many cultures — chinese condiments ~> Jianbing, Indian (counting zhoug here for green chutney) ~> Kathi roll / Unda Paratha, salsa / cheese ~> breakfast burrito. You can also wrap up a kabab or any sausage or leftover chicken in this to make it more substantial. Don’t like to roll ~> fold it over like a quesadilla. Scallion pancakes make this a bit more decadent.
Frozen middle eastern kababs are a great standby. That + calabrian chile paste and/or zhoug + toum / Greek yogurt + bagged slaw or salad + rice or flatbread makes a quick and delicious meal.
Vodka sauce also makes a quick & tasty tikka masala base (add garam masala and some creamy element of choice — cream, full fat Greek yogurt, cashew butter, etc). Throw in a chicken or chickpeas or whatever else floats your tikka masala boat.
Fozen fried stuff makes a fried splurge easy without actually deep frying at home — toss the sauce from the tempura cauliflower or orange chicken or karaage and use your own (buffalo sauce, korean wings sauce, manchurian sauce, whatever).
The Chinese proteins are a time-saver because they’re prepped / velveted — though I don’t use the sauces (too sweet).
Fish fingers or other breaded fish / shrimp are a well-known taco hack, but they also have chopped, cooked chicken in the sandwich case if you don’t want seafood. Plus good pico de gallo where the zhoug is, and cabbage slaw in the salad section. Same stuff for a quick quesadilla.
I don’t like the cauliflower rice on its own, but a bag of the cauliflower rice stir-fry + plain rice in equal measure + optional egg is a quick and complete meal. Add kimchi for a kick.
Frozen mashed cauliflower + frozen mashed potato (when they have it) + frozen bolognese (which I don’t think they have anymore) = easy shepherds pie. (I stick my immersion blender into the cauliflower because it’s not as smooth as I like it. It also makes an easy side for any protein.)
Korean bowls: frozen bulgogi (cooked, I like to sauté to brown) or frozen marinated galbi / short ribs (raw, cook in the IP / pressure cooker to speed up and tenderize) + rice + kimchi. Now they have both gochujang and gochujang sauce, so ssam sauce is ready.
From friends & family:
Saucy bay scallops make a great pasta sauce, ditto frozen sautéed (saucy) mushrooms.
Gyoza + bag of spinach or other greens + miso ginger soup = Dumpling soup for dinner
