This is a super easy potpie recipe that I have been relying on for years for those evenings when I am not up to doing much more than this.
Potpie
I use 1 pkg/2 premade Pillsbury crusts (the rolled up kind in the fridge section at the grocery)
2 chicken breasts, cubed and browned (cooked through)
1/2 onion, diced
1 can cream of anything soup (chicken being the obvious choice)
1/2 c. milk
10 oz bag of frozen peas and carrots (steamed)
Brown the chicken and onion and season if you prefer (I add a little poultry seasoning but probably not needed). Steam the frozen veggies while you cook the chicken.  Also put one crust in a pie plate and bake it empty for a few minutes in the oven.  Stir chicken, veggies, soup and milk together and pour into partially baked crust. Top with second crust, poke some holes to vent and bake at 350 for about half an hour.
I have also done this with no bottom crust and just a sheet of puff pastry on top and it is very good this way too and just less…crusty. 
Hungarian Goulash
Monday- visitors over for a bbq. burgers, dogs, baked beans, chips, fruit salad, homemade ice cream and PW texas sheet cake
Tuesday- roast is in crockpot to make into french dip sandwiches with sweet potato fries, left over baked beans and applesauce
Wednesday- chicken divan and salad
Thursday- penne and marinara, garlic bread, salad
Friday- tacos, refrieds, mex rice
Saturday- homemade pizza
Sunday- something with ground beef! (have too much on hand right now-lol)
chicken pot pie
Monday- date night
Tuesday- sloppy joes, sweet fries, applesauce
Wednesday- glazed salmon, rice, veggies
Thursday- soup and grilled cheese
Friday- nachos
Saturday- french dips, chips, fruit and veggie tray
Sunday- pizza
Chicken Pot Pie Recipe-
10 oz frozen peas and carrots
2 chicken breasts cooked and cubed
1 can cream of chicken soup
1/2 or so soup can amount of milk
poultry seasoning
puff pastry from freezer section
Microwave the peas and carrots a bit to thaw, mix with chicken, soup and milk. Put in sprayed pie plate or 8×8 square glass baking pan. Sprinkle with poultry seasoning. Top with one sheet of the puff pastry, coat with egg wash if desired. Bake at about 375 for 30 mins or until puff pastry is golden and pot pie part is bubbly. Recipe easily doubles for a 9×12 pan, just roll the puff pastry out thinner to fit.
 
Cinnamon Cake shown above, recipe below.
Monday- pulled pork in crockpot, homemade macncheese, veg
Tuesday- easy chicken pot pie and salad
Wednesday- salmon and rice and veg
Thursday- homemade chicky soup, breadmaker bread
Friday- homemade pizza with breadmaker crust, canned peaches
Saturday- leftovers or out
Sunday- london broil, mashers, green beans, rolls
Cinnamon Cake recipe (really a coffee cake)-
Topping: 1/2 c. brown sugar, 1/4c. flour, 1/4 c. room temp butter (I melt it), 1t. cinnamon- combine all with a fork and set aside
Cake: 1 1/2c. flour, 2 1/2 t. baking powder, 1/2t. salt- sift these ingredients together
Mix- 1 egg, 3/4c. sugar, 1/3 c. melted butter, 1/2 c. milk, 1 t. vanilla.Â
Add the sifted ingreds to the wet ingredients. Put into a sprayed or greased pan that is either 8″ square or 9″ round. Top with the topping mixture. Both batters are stiff so just kind of squish it around in the pan and then squish the topping on top.Â
Bake at 375 degrees for 25 mins. Enjoy with some milk or coffee or hot chocolate. Yum.Â
 
Sweet salad (recipe below) and london broil
Monday- bbq chicken legs, steamed green beans, rice
Tuesday- roast in wine sauce, carrots, mashers, salad
Wednesday-maybe go out.Â
and then Rick is headed out for a few days again so lots of simple kid food.
Thursday-pigs in a blanket and homemade mac n cheese
Friday-pizza
Saturday-chicken dinosaurs (yeah gross… I know), leftover mac n cheese, fruit salad
Sunday-think I can get away with a popcorn night??
Sweet Salad
In a large salad bowl:
I like a mix of romaine and ice-berg
2c. sliced strawberries
dressing:
1/4 c. veg oil
2T. red wine vinegar
1/2 t. soy sauce
1/4 c. sugar
whisk until well combined and toss on salad just before serving.
topping:
1 pkg dry ramen broken up
1 c. walnuts
1/4 c. butter
1 c. brown sugar (I think this could be less and will try it with less next time)
Saute the dry ramen and walnuts in the butter and then add the sugar to coat. This is delicious and try not to eat it all up before it gets on the salad! 
