Hi...just wanted to address the question of boredom on the job, especially for live-in shifts.
Since I like to cook, that is one way I can keep my interest up. Clients love it, and I stress to them that I am making them something special for dinner, and they don't mind me being in the kitchen so much..also..they can help if they wish, and that's nice too. Nutritious for you both as well!
With a background in nutrition and cooking, I have employed one 3-day strategy that goes like this:

1. Day One. BAKED CHICKEN DINNER  Bake a chicken, or buy a rotisserie-cooked one from the market. Serve the first night with an abundance of cooked vegetables and gravy made from pan drippings.Keep the bones and leftover vegetables and gravy for use tomorrow, or another day.
2. Day Two. CHICKEN SOUP MEAL Place chicken carcass, meat and all, in a large pan with lid, fill 1/2 full with water, and bring to a boil. Simmer an hour or two.   

                              In soup pot saute in butter or margarine chopped onion, celery and carrots till        tender, not brown.  Drain liquid from chicken pot and add to soup pot. Add 1/2 of the leftover gravy for flavor. Add leftover rice, macaroni or diced potatoes, 1/2 can tomato soup or leftover spaghetti sauce, seasonings, and boil gently until reduced to a tasty broth, about half the original amount.
                              Meanwhile chill chicken in refrigerator. When cool to touch, remove and chop meat and discard bones and skin.
                               When broth is done, add 1/2 of the chicken and some of the veggies you like/have on hand. I like canned peas and whole kernel corn. Enjoy your hearty soup meal!

  3. Day Three. CHICKEN POT PIE MEAL  Line 2 small oven-safe bowls   or small pie/cake pans with pie crust dough. Easily made or purchased. Preheat oven. In saucepan heat the gravy. Add more chicken broth if needed, and thicken well, enough for the 2 pies.  Place cooked chicken and vegetables in pies, cover with gravy and bake until crust is well browned. Cover with foil after browning if you think more time is needed to cook bottom of pies. Remove and let stand before serving. Delicious!
                 I have found that it works better to cook a cut-out top crust separately on foil and top the pie after cooking, than it is to cover the pie at the start...up to you.