I am trying something similar this month and next. We're not bad anyway on eating veg, but trying to actually eat veggie meals rather than always having meat, and eat more fish, and use up freezer/cupboards, and not drink drink less.
We've made a veggie curry using jar jalfrezi paste, tin coconut milk, tin tomatoes and half a butternut squash that had been languishing (with lots other veggies too).
I used up frozen leftover rice to make a nasi goreng (loads veggies, curry powder, tin tuna, half tin corn, handful of frozen prawns) - a regular I hadn't done recently.
DD is having another bag of leftover rice today with the couple of tablespoons of leftover curry that she loves from the takeaway (a rare night that there WAS some leftover, I'd frozen that). (I am having pork chops 2 nights in a row as I only froze them in 2s, au pair is veggie and DH is away).
My pork chops, DD's sausage and APs veggie burger last night were with leftover mashed potato, which I fried with an onion and a large handful of frozen peas to reheat it. Tasty!!
DH has made veggie chilli twice (he makes beef chilli regularly enough), and that's used up a few tins of tomatoes and kidney beans (normal) but also a couple of tins of chickpeas as part of the veg.
I am going to put out the stuffed vine leaves as part of a buffet we are doing in a couple of weeks (couple on 1 side got married so street party to celebrate, lady on other side is Greek and rarely gets them but loves them) - it was part of my "Secret Santa" pressie from DBro last year. (I used the black ink tagliatelle, the nice olive oil and bottle of wine easily enough!).
We got a jar of bruschetta tomato mix from an aunt this Christmas, and I plan on making a puff pastry open tart (a la M&S in the Dine In offer last weekend) using that with some of the last 2 jars of my semi-oven dried tomatoes (preserved in olive oil) in the fridge and a bag of mini mozarellas.
And I will make a couple of risottos over the next few weeks too, I've loads of dried mushrooms and a couple of containers of turkey stock.
(Another use for turkey stock is a potato bake using layers of potato, crumbled stilton, shredded ham, chopped rosemary and cracked black pepper, with hot stock over it - GREAT way to use up Christmas type leftovers, we make it every year at Christmas and I froze a spare bag of shredded ham to do it again in the next few weeks a second time).
Hope a few of those ideas help. My mouth is watering at some of the other ideas here!