Yet another vote for soup and soup stock.
Here my favorite stock recipe:
Buy a kosher chicken. Dump it into a pot with four cups of cold water, two cut up carrots, three stalks of celery, an onion cut into quarters, two bruised garlic cloves, a handful of peppercorns, four turkey wings, a little salt, a few sprigs of dill and half a bullion cube.
Let the entire mixture come a boil and skim every half an hour for four hours. Strain out all ingredients but the liquid.
To make chicken soup, bring some of the stock to a boil and add in some rice, chunks of the leftover chicken and bits of the carrots and celery. Serve steaming hot.
My favorite variants include matza ball soup, Greek chicken soup with a bit of lemon and lots of rice and pepper and Italian soup with egg, spinach and small star shaped pasta.
The leftover stock gets frozen and added to almost anything I cook. The soup is actually better if left to sit in the refrigerator for at least a day. The flavors mellow out beautifully.