Make as much ahead as possible and write down a time plan!
Starters:
Soup;
salads (e.g. Greek salad; Caesar; Nicoise; tomato & mozzarella)
Terrine (chicken/meat if you're having a light main course, salmon or veg for a heavier main course)
Pate with melba toast
Mains
Casserole/stews (slow cooker is your friend here) - e.g. lamb tagine; boeuf bourginon; lamb shanks; coq au vin
'Tray bakes' such as moussaka, lasagne, cassoulet
If you're going grand, things like salmon en croute and beef wellington can be made ahead and popped in the oven.
Make gravy/jus/sauces ahead of time and reheat.
Roast potatoes are great because you can parboil ahead of time, stick in the oven and they are very forgiving. Or mashed potato can be made ahead and put in a dish to reheat in the oven. Or things like potatoes boulangers which take a long time to cook but also sit well in the oven
Electric Steamer is great for veg when entertaining
Desserts:
Anything which can be mainly prepared ahead. Sticky toffee pudding reheats well and you can serve it with ice cream rather than custard which will save you time.
Pavlova is a lovely dessert, personally I like to leave whisking the cream until I'm ready to serve but would prepare the topping.
I could list tons of desserts but most can be made or at least prepared ahead.