Jacket potatoes with cheese and pesto and spinach/salad or cheese and beans or (summer) cheese and coleslaw or cottage cheese.
Some sort of pasta dish with enough for 2 nights: macaroni cheese with spinach; pasta bake with borlotti beans and Mediterranean vegetables; red lentil Bolognese with spaghetti; etc.
Fusilli pasta or gnocchi with pesto 1 or more of: avocado, olives, mushrooms, hardboiled eggs, butter beans, borlotti beans, or roasted Mediterranean vegetables. Or sometimes just with pesto and grated cheese.
Fusilli pasta mixed with chili beans and grated cheese.
Stirfry with tofu or Quorn chunks and vegetables, stirfry sauce and noodles.
Veggie sausages with mash, mixed veg and gravy.
Veggie burgers in baps with oven chips or wedges and green salad sometimes.
Veggie chilli made with soya mince and rice and tortilla chips and sour cream.
Ready made vegetarian pie with mash, mixed veg and gravy.
Quiche with new potatoes/oven chips/wedges and salad. More often in spring and summer.
Falafel with houmous, olives, salad, pitta and sometimes cous-cous. More often in summer.
Ratatouille with chickpeas and cous-cous.
Omelette with salad or frozen vegetable rice.
Scrambled eggs on toast.
Pizza (usually on Friday or Saturday).
Basically, it needs to take 30 minutes from pan to plate. I tend to use wholewheat pasta and noodles, as I find them more filling and they don't take much longer to cook than white, but I don't often have brown rice, even though I like it, as it takes too long, compared to Basmati. I also use a lot of frozen chopped veg (onions, peppers, Mediterranean vegetables, mixed veg, stirfry vegetables, frozen rice and homemade frozen mash), canned pulses and bagged salad, packet cheese and stirfry sauce, to speed things up, and no way I would make my own quiche, falafel, pesto or proper gravy. 