Happy to cook for you, week 2:

1. Mimi's Stuffed shells with side salad
2. Salmon, spaghetti squash with fresh tomato and garlic
3. Cheese potato soup with fried zucchini
4. Soft tacos with black beans and rice
5. Easy Chicken Pot Pie with fresh fruit
6. CROCKPOT: BBQ Pulled pork sandwiches with cauli/broc and twice baked potatoes.
7. Eggplant Parmesan with side salad and fruit

RECIPES:
Mimi's Stuffed Shells (Jed's grandma's recipe)
1 cup grated carrot
1/2 cup onion
1 package chopped broccoli (thawed and drained)
2 cups ricotta cheese
1 cup shredded mozzarella
1 tsp salt
1/2 tsp pepper
2 eggs
3 Tbsp Parmesan cheese.
1-2 jars of sauce

Cook shells, put sauce on bottom of pan, fill shells, fill pan, extra sauce on top, cover with more mozzarella/Parmesan per preference. Bake covered at 350 for 40 min.

Cheese potato soup:
2 pound potatoes, diced.
1/2 cup chopped celery
1/2 cup shredded carrots
1/2 cup chopped onions
1/2 cup broccoli
2 tbsp salt
pepper to taste
4 tbsp butter
1/2 cup flour
1 pint milk
1-2 cups cheddar cheese (or cheese of choice)

Cook vegetables until tender in enough water to double the volume in the pan. Add salt, pepper, butter, and thickening made of flour and milk. After the mixture boils, turn off the heat; add cheese and stir until cheese melts. Soup may be thinned by adding milk. Season to taste.

Easy Chicken Pot Pie:
9"pie plate
1 and 2/3 cups frozen mixed veggies (thawed)
1 cup cooked chicken, cut-cup (diced)
1 (10 3/4 oz) can condensed cream of chicken soup
1 cup Bisquick original or reduced fat baking mix
1/2 cup milk
1 egg.

Mix veggies, chicken, and soup in ungreased 9" pie plate. Stir remaining ingredients with fork until blended. Pour on top. Bake at 400 for 30 minutes or until golden brown.

I think that covers any you might have question on.
Bon appetite!