The best I could do this three-day weekend was lunch. Lunch, as in do-it-yourself sustenance and perhaps life-saving avoidance of mystery gloop from campus food vendors.
I would have done something more challenging, but I am determined to learn Federal Income Tax. Still, chicken noodle soup is simmering on the stove, and Lavazza coffee is brewing in my small but reliable Mr. Coffee. There is a heavy quiet in the room that even I am afraid to pierce.
So here you go. A little acidic and sweet from the leeks, and a creamy texture from the bean starch. I plan to eat this with brown rice or atop toast.
Chicken with Leeks and Cannellini Beans
Time: 30 minutes
2 large leeks, washed and chopped (the ones from Whole Foods have giant white sections)
1-2 chicken breasts, cut into small pieces
1 can cannellini beans
Dry white wine like a Sauvignon Blanc
Salt and pepper
 Cut your chicken however you wish and season the meat with salt and pepper. Brown the meat in a heavy pan over medium high heat. Set aside the chicken.
 Add your leeks to the pan. Add a few glugs of white wine. Cook over medium to medium high heat until the leeks start to caramelize and smell delicious. Stir regularly. Don't let them burn. Add some cider vinegar to release the stuck bits from the bottom of the pan.
 Return your chicken to the pan, and cook them with the leeks for a few minutes, making sure your chicken is thoroughly cooked. Add some more wine or vinegar if you wish.
 Dump in an entire can of cannellini beans into that pan. Stir, letting the starch from the beans coat the chicken and leeks. Done. Eat with brown rice or maybe atop crunchy toast.
Cost Breakdown for Four+ Servings:
Two big leeks: $3.05
Air-chilled chicken breast: $3.17
Can of cannellini beans: $0.89
Brown Rice (~$0.50/cup x 4 cups): $2.00
Total: $9.11/4 days = $2.27/meal
[What, you think I eat lobster all day??]