Last-minute Recipes for 3 Shifts in a Row

I work three long days a week and occasionally the day before my “work week” starts, I realize I haven’t planned dinner for those 3 days.

On Monday night, I do all of the heavy lifting for these four meals:

  • Chicken with sweet potatoes and green beans
  • Creamy Potato Soup and Salad
  • Yellow Rice and Beans with broccoli
  • Chicken Pot Pie

The approximate cost of these 4 meals is $33.07 for our family of 4 (kids are 6 and 9). See below for the ingredients I did not price out.

Chicken Pot Pie, a family favorite

I am not including the cost of Tumeric or rice because I buy in bulk at Costco and I don’t have the energy to do the math. (Borrow Tumeric from a friend to make sure you like the meal first.)

I also did not include the price of butter, oil, flour or milk because I always have these items on hand and again, I don’t have the desire to do complicated math.

Ingredients for all 4 meals

  • 1 lb sausage
  • 1 bag of frozen onions
  • 2-3 celery stalks
  • 2-3 whole carrots
  • 6 cups frozen diced potatoes
  • 4 cups chicken broth
  • 8 ounces of sour cream
  • 1/2 teaspoon of chopped garlic
  • 1/2 teaspoon Tumeric (borrow from a friend)
  • oil
  • 1/2 cup basmati or jasmine rice
  • 1 can black beans
  • 1 jalapeno
  • 1 lime
  • 12-16oz bag mixed frozen vegetables
  • 1 package of frozen pie crusts (2 crusts)
  • 1 rotisserie chicken (you can roast your own or buy chicken breasts to decrease costs)
  • 1 cup shredded cheddar
  • 1 cup flour
  • 2/3 cup butter
  • 2 2/3 cup milk
  • Green beans frozen or canned
  • 2-3 sweet potatoes

Prep Night

Meal for prep night is pre-cooked rotisserie chicken, sweet potatoes and green beans.

  • Wash sweet potatoes, stab them and then cook them at 450 degrees for 45 minutes or until soft.
  • Debone chicken (set aside 1.5 cups for chicken potpie).
  • Heat up green beans.
  • Serve chicken, sweet potatoes and green beans. Boring but healthy. Set aside leftover chicken to have with Yellow Rice and Beans if desired.

Chicken Pot Pie

  • Melt 1/3 cup butter and then saute 1/3 cup chopped onion. Add salt and pepper to taste. Remove from heat and mix in 1/3 cup flour. Put back on the heat and add 1 3/4 cups chicken broth and 2/3 cup milk. Once it has thickened, add bag of mixed frozen vegetables and 1 1/2 cup diced chicken.
  • In a separate pan boil water and add 1 cup of frozen potatoes, boil potatoes till soft, drain water and then add to another pan.
  • Let cool and then store in the fridge.

Potato Soup

  • Fry 1 lb of sausage and let cool. You can also fry up any leftover onion (save 1/4 cup onion for Yellow Rice) with the sausage you have on hand at the same time.
  • Chop up 2 or 3 celery stalks and 2 or 3 whole carrots for potato soup. (Slice up the leftover vegetables for snacks, do this now so they won’t get forgotten and go to waste). Pour chopped veggies into a ziplock freezer bag.
  • Dump 5 cups of frozen potatoes, and 1 cup frozen onions into the same bag.
  • Add cooled sausage into the same bag and put it into the freezer, this is the last meal for the week.

Yellow Beans and Rice

  • There is no meal prepping.

Night of Meal

Chicken Pot Pie Night (need 40 minutes to prepare)

  • Take pie crusts out to thaw. (I usually forget to do this.)
  • Heat oven to 425 degrees. Pour chicken mixture into one pie crust and then place the second pie crust over top. Seal edges. Place on cookie sheet. Bake for 35 minutes.
  • You will have more filling than you need, this can be frozen for a second pot pie. (All you need to buy is another frozen pie crust for $1.99)

Yellow Beans and Rice (need 30 minutes to prepare)

  • Rinse 1/2 cup of basmati or jasmine rice underwater until water is clear.
  • In oil saute 1/4 cup diced onion and 1/2 teaspoon garlic in a saucepan that has a lid.
  • Add 1/2 teaspoon Tumeric and 1/2 cup rice and stir.
  • Add 1 1/4 cup chicken broth and bring to boil.
  • Cover and decrease it to low for 15-20 minutes.
  • Rinse beans and set aside.
  • Chop up a tiny amount of jalapeno (we add it to each personal bowl separately after food is served.
  • Juice Lime.
  • Once the rice is cooked add beans and Lime. Jalapeno to taste. Service with leftover rotisserie chicken.

Potato Soup (need 1.25 hours to prepare plus 6-8 hours in crockpot)

  • Pour into crockpot and add 2 3/4 cup of chicken broth. Cook on low for 6-8 hours. (This is always Mr. Miser’s job.)
  • 1 hour prior to dinner, make the roux. Melt 1/3 cup butter add 2/3 cup flour until well mixed on medium heat. Add 2 cups milk, 1 cup shredded cheddar and 8 ounces sour cream. Add to crockpot, mix and cook an additional hour.
  • Serve with a salad

Please leave feedback or questions! These are 3 of my favorite meals and the rotisserie chicken is my favorite last-minute option to eat at home for a healthy cheap option.

This Post Has 2 Comments

  1. I’m stealing the hearts & poster board for next years class party. Great idea!

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