Chicken and Rice Soup
1 package chicken thighs (bone-in)
1 cup rice
1 bag frozen mirepoix (diced carrots, celery, and onions)
1 tsp salt
Put chicken thighs, salt, and mirepoix into a pot and cover with plenty of water. Boil until thighs are cooked (about half an hour). Remove thighs. Remove and discard skin, and separate meat from bones. Return meat and bones back to the pot and simmer another half hour or so. Then remove the bones and add about a cup of rice. (Confirm by eye that there is at least 2 cups of liquid in the pot; more if you want genuine soup rather than, as I prefer, something more like chicken and rice.) Simmer for another 20 minutes.
1 package (1-2 lbs) stew meat
1-lb bag baby carrots
2 or 3 large potatoes
2 cups beef broth
1 cup wine (optional)
1/2 tsp salt
pepper if desired
Cut up potatoes (peel first if desired) and place all items into a large pot. Simmer gently until cooked, about 2 hours, or cook all day in a crock pot on low.
Low-Rent Banana and Chocolate Dessert
part of a chocolate bar (I use 2 squares of a Lindt 85% cocoa bar, but any chocolate bar should work)
plain yogurt (I prefer whole milk)
Cut up the banana into a bowl. Break the chocolate into small pieces and microwave for 30 seconds at a time in a tiny bowl until melted. Gently spoon/pour the chocolate on top of the banana pieces. Glop a bunch of plain yogurt on top. Enjoy!