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How about some rice pudding (Kheer)? Super simple and affordable plus you don't have to stand at the stove forever.

1 half gallon milk
1/2 cup long grain rice, soaked in luke warn water for 30-45 minutes.
1 1/2 cups sugar
3-4 cardamom pods
1/2 slivered almonds, pistachios
1/2 tsp rose water (optional)
a few threads of Saffron (optional)

Boil milk over medium heat, once it comes to a bubble turn the heat down and simmer for almost two hours, reducing the milk. Add cardamom.
drain the soaking rice, slightly crush them with a wooden spoon. add to the milk and cook until the rice is throughtly cooked and integrated into the milk. Stir frequently to avoid burning. Add the slivered almonds, add sugar and bring it to another bubble. Taste test. Turn off the heat. Add rose water and saffron, if using. Pour into serving dishes and sprinkle more slivered almonds. Cool to room temp, then refrigerate.

I don't have a desk job since I work in a hospital setting. So, I keep snacks that won't spoil and can be eaten anytime and anywhere such as coffee-coated almonds, nuts, whole grain crackers, dry cereal, sugar-free granola, dried fruits, freeze-dried berries, string cheese, etc.

good quality beef with grated onion, salt and pepper, cooked to medium-rare perfection. Only to be topped with superb provolone cheese, carmalized onions, chipotle ketchup and a toasty bun. Accompined by Crunchy on the outside, soft on the inside french fries and an ice cold ginger ale with a twist of lime to wash it all down. This would be my last meal on earth.

I usually read recipes for inspiration for something that I want to create. I never follow the recipe as is, even if I am making it for the first time. So, does that make it mine? Maybe. However, I always give credit to the person or magazine where the inpiration came from. For example, a patient of mine, a chef, gave me a simple recipe for wild rice, peppers and beans salad which I play around with all the time. I make it so often and have passed the recipe along to so many people that they think I came up with the recipe. So, I always tell people that someone gave me the recipe, I just tweak it from time to time.

My first attempt at lemon yogurt loaf made everybody pucker up. Boy, was it sour or what? Never underestimate the power of lemon juice. If the recipe says, 1 teaspoon use a teaspoon, never a tablespoon.

Do I only have to pick one? It's not fair to the rest of the chocolate dessert I like. I would have to say chocolate molten lava cake or chocolate chip cookies.

chocolate with espresso cookies

@perkymac-I make my sweet tea exactly the way you do.
Sometimes, I make simple syrup with mint in it. Cool it down, add lemon juice and put it in ice tray to add to tea or lemonade whenever I want. It melts slowly and incorporates in the batch over time. It tastes very good especially for BBQ parties.

milk/yogurt
ketchup
peanut butter
cheese
produce(any kind...)

Michael,

I am from Pakistan. My mom is an awsome cook and very picky when it comes to restaurants. One place even she likes is Chopal on Devon Avenue. Their Chili Chicken is very good. Pullao, meat and rice cooked together.
Usmania is another for "Matka Ghost".
I hope you will try these places and like them.

I hate slimy tuna salad made with run-of-the-mill greasy mayo. Now, don't get me wrong, I love tuna fish, just not smothered in mayo.

the best milkshake i ever had, was made with toasted almond ice cream and it was thick enough to eat with a spoon.