congrats on the job, mitch! i'm impressed.
sorry your PC's broken.
as for the recipes, i'd go for soups. they're cheap as cheap gets, easy as pie to make and usually pretty filling.
my favorites are veggie soup:
save leftover veggies and freeze them and stock up on the miniature cans of veggies. save leftover beef from roasts or steaks, too. when you're ready for your soup, sautee some onions in a little olive oil if you like onion. add some water and add the shredded or cubed beef, some tomato sauce (you can buy really little cans), salt and pepper, garlic powder, and any herbs you like. i usually add ground sage and sometimes oregano. heat through. you can also add rinsed and drained (or precooked dry) great northern or navy beans and/or pasta shells for a more substansial meal.
next is split pea soup. just pour half a bag of the split peas into a pot, add shallots, onions or onion powder (if you're using onions, wilt them in some olive oil first. if you use shallots, you can cook them for just a moment in some olive, but watch, cause they burn faster than you can bat an eye), fresh minced garlic or garlic powder, ham base, and if you have any on hand, cubed ham steak, plus lots of black pepper and some salt. add a little hot sauce to taste. simmer for about half an hour (or longer, till it's nice and thick and the peas are tender.) gotta keep an eye on it, cause you may have to add water several times throughout the cooking process. keep it on a medium-low flame and stir often. i you have leftovers, they'll thicken up a lot once they get cold but i just use a fork to slowly blend in water when i'm re-heating.
i cook my lentils about the same way.
you can use hamhocks in either one instead of ham, or even bacon, but i tend not to use the bacon.
any of these three makes for a pretty substansial lunch if you have some nice crusty bread and butter and some milk with 'em.
there's always pasta with marinara sauce, too. that's one of my favorite cheap, quick meals to make. i always make angelhair. frozen cheese ravioli, too.