If you do a large joint of bacon for "Sunday lunch", use the leftovers for:
Bacon sarnies (rather than cooked ham in packets)
Macaroni cheese (I add lots of veg too like fried onion and garlic, fried mushrooms, raw peppers, frozen peas, raw mange tout, cooked courgettes.....handfuls of whatever I have to hand)
Pasta carbonara
Spanish omlette
Pasta and tomato sauce
With grated cheese over a baked potato
On a salad
Lasagne is a great one too - I make 2 large lasagnes (and often get a couple of individual ones as well from the sauce) using 600g of beef mince, a pack of bacon lardons (I buy the double pack from Lidl, and whizz 1 portion in the food processor for this, as i have that out anyway given the amount of veg involved), 2-3 carrots, couple of celery sticks, a courgette, a pepper, insides of brocolli stalks (our supermarket gives those away "for the rabbits") - all veg whizzed and added once meat is cooked and before tomatoes. And I use a strong (mature or vintage) cheddar for the cheese sauce, as while it is slightly more expensive by weight than mild, you need a LOT less of it so overall cuts the cost and the fat content. (My sister does a version including red lentils, butternut squash, carrots and red peppers, all cooked up and whizzed, but I am afraid of lentils still). I make these on a Sunday afternoon when I am already in the kitchen cooking Sunday roast dinner - one for Monday night (ready when we get in from work) and the other gets frozen for cooking another night. And any leftovers already cooked can be reheated for lunches at work or frozen also for another time.
(For my spag bol and Shepherd's pie, I tend to put a lot of whizzed up veggies in those too).
I definitely agree with growing some veg if you can, and small amounts in mixed dishes can go a long way. And a bag of frozen peas is a great staple for the same reason (I tend to have a bag of mixed veg when I need a whole veg portion, but peas to add a fistful to eke out a mix of fresh veg).