The prettiest sergal on the block, not the smartest.
I want your from-a-can, from-a-jar recipes, because over the next week we'll be moving. That means cleaning out and defrosting the fridge. It means packing away kitchen tools. It means oh god everything about moving is so expensive budget tightening.
So a couple weeks' worth of recipes would be helpful, so that we don't drive ourselves mad with hot dogs, spam, and ramen.
I mean, I survived off PB&J for most of my college years...
It's an option, but at the same time I'm hoping it is not!
Although I do love a good PB&J.
Edit: also bread isn't that cheap these days! 
i'm not much of a chef, but i am pretty good at being poor, so here's a couple i can think of that might not require a fridge, and include a source of protein:
egyptian koshari: a combination of rice, lentils, elbow pasta, chickpeas, and red sauce, all of which are fairly cheap and shelf stable. much easier if you have a rice cooker, but there's always those instant rice packet things if not, too!
tuna pasta: canned tuna, pasta, i guess mayo's not shelf-stable but you might be able to find a small enough container of it not to matter?
rice, black beans, stolen salsa packets from taco bell: fairly self explanatory :p
tofu stirfry: if you have em near you, there are unrefrigerated, sealed little cardboard boxes of tofu. chop and saute these, combine with appropriate noodles, a premade stirfry sauce, and some canned veggies
hope any of that helps!
rice+lentils+salt is a good base for many tasty things! toss in a pot at a roughly 2:1 rice:lentils ratio, add whatever other random ingredients you have that sound good, add just enough water to cover, boil until everything's soft and goopy. lots of protein, fiber and iron, and with enough salt it tastes pretty good! alternatively, soy sauce and brown sugar in about a 1:1 ratio works pretty well for seasoning it too!
We make a simple soup out of the following
1 small can of condensed cream of potato soup
1 small can of water
1 ~5 oz can of chicken
1/3 cup of dry small ring pasta.
1 to 1.5 tsps of the powdered chicken bouillon
Black Pepper to taste*
1/2 tsp of powdered sage*
1/2 tsp of powdered thyme*
1 pad of butter**
1/2 cup of shredded vegetables**
*replace with dried herbs you have.
** optional
Start the box pasta, and cook it to your preferred tenderness.
Put the can of soup in a pan, along with the water using the same can. You can use the spoon or fork to break up the potato to make it smoother. If you have a stick blender, it gets easier. Add the bouillon and herbs, along with vegetables. Wait a couple minutes, add the drained chicken and butter to the pot.
Cook time is roughly 20 minutes, for the vegetables we use (we pre-dice/grate carrot and celery and toss it in as frozen pucks), less for fresh vegetables, and probably only like, 5-10 with none.
Add the pasta, let sit for a minute, and add the final touches of seasoning to taste. We use salted butter, but if you omit it, you may want some Salt too.
For tool-less in particular:
Veg you can shred by hand (if that's within your ability) to be salad. Just go hard on tearing apart some lettuce and mushrooms. Alternatively toss a bunch of walnuts and pumpkin seeds in with dried cranberries and douse it in olive oil.
Soup a la bouillon cubes, soy sauce, the spicy stuff you keep in the cupboard like garlic chilli and chilli oil. I personally put too much dehydrated seaweed in, dehydrated mushrooms an option. Then veg that keeps well out of a fridge or you can get in small portions; broccoli you pull florets off by hand, carrots keep well if you don't mind leaving out a peeler and knife.
Personal 'holy fuck I can't food'. Boil water in kettle. Add to a can of chicken noodle soup in a bowl. Call it a day.
The walnut/pumpkin/cranberry salad might end up a regular thing in its own right. Toss in some spinach greens and it’s set!
100%!! I actually meant to include spinach in that one but missed it Xd Bonus for when fridge again: adding Bulgarian feta (any fatty rich, not dry feta really) knocks it out of the park
1:1 (by volume) rice and lentils simmered in a 2:1 (by volume) pot saved me as a student! That would be like 1/2c rice and 1/2c lentils simmered in 2c water. I did sort of go crazy eating that, though (I still eat it though). Butter or oil to add some fat to help it carry you for longer. I've added this to eggs and shallow-fried to make "burger patties" for some variation in form factor!
I also ate a fair amount of "chili" which was just tinned beans with dried spices and some maize flour stirred in to thicken it. Very filling and affordable, but takes some time and equipment. Maybe some tinned tomato, too.
It's not a real "meal" per se, but it keeps the hunger at bay - 50g of nuts and a couple pieces of dried fruit is a standard lunch for me now. It's definitely not pleasant but it's better than not eating! It did take me some time to get used to eating the small volumes, though; a glass of water helps.
But you know, spam+ramen sounds so good right now... (family from Hawaii so make of that what you will!)
good luck!!!
