Rotisserie chicken: a working parents' friend. We eat half a chicken for dinner, usually with a quick, tossed salad. Then I take the rest of the meat off the bird, shred it and — you guessed it — freeze it for another night, using one of our favorite recipes for leftover chicken. And if there's space in the freezer, I'll wrap and freeze the carcass, too, to make broth on the weekend. If I have not batch-cooked grains or beans during the weekend, I rely on precooked ones. Trader Joe's sells a nice vacuum-sealed cooked brown rice, and canned beans are a money-saving (and time-saving) pantry staple.
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