Chicken pieces, popped into a freezer bag with olive oil, lemon zest, lemon juice, garlic, salt, pepper - to marinade (or just throw straight into oven with seasoning on top - but it does make a difference to do in advance, you can do it the night before when cooking/cleaning up from that dinner for the next day). Baby potatoes with some olive oil and salt/pepper. Both need about 45-60 minutes in the oven, for last 20 minutes I add a separate tray of diced veggies (onion, garlic, pepper, mushrooms, courgette, tomatoes) mixed with olive oil, balsamic vinegar, dried oregano, salt/pepper. (Veggies can also be done the night before and seasoned in a freezer bag - any leftovers can be frozen either raw or cooked - and used as a side veg dish or added to tomato sauce with pasta, and also add meat (chicken, sausages or bacon work well) if you want).
Another way to do the chicken is to put a decent pinch of thyme leaves and a chunk of feta cheese under the skin or each portion, season with olive oil, salt/pepper, and cook for 45-60 mins. That's nice with either the mixed veg above or plain French beans.
Chicken and mushrooms in a creamy sauce (usually has a dash of wine as well) served with either mashed potato or pasta or rice.
Pasta, boiled up, with cooked bacon (lardons are great) added in once drained, and a mix of 1 beaten egg, pepper and a good dash of cream - stir rapidly off the heat and let the heat of the pasta cook the egg to make a fast cheat's carbonara, top with grated parmesan.
Sorry, I just realized it was 1 non MEAT eater, and 3 not fussy about red meat - I thought the non meat was non-red meat.....
But, the mixed veg works very well for you as it is a really nice dish on its own, and as a veggie pasta dish, just add cooked chicken, sausage pieces or bacon pieces after also.
Chicken and mushrooms in creamy sauce could be cooked as mushrooms in creamy sauce and add cooked chicken once your portion is out.
Same with the carbonara.
I often find myself having any leftover cauliflower cheese on its own or just with roast potatoes some nights - proper strong cheese in the sauce, and a small bit of English mustard to bring out the depth of flavor, and perhaps top with breadcrumbs (mixed with garliccy butter is great) before popping back in the oven - serve the meat eaters with mash/roast spuds and either lamb or pork chops. (I say roast, as I often do the chops and spuds in the oven and add the cauli to get a bit roasty once cooked and covered in sauce).
Vegetarian chilli is as good as minced beef chilli, we've found (DH experimented when we had a veggie au pair, and we took wquite a while to go back to the meat version).
Jamie Oliver has a "Friday night vegetarian curry" that is really tasty too.
One thing about curries is they generally freeze well, so we tend to do large batches of 1 (or maybe 2) and freeze leftovers - and do that a few times so we have individual portions to use of different things. We use them up either the same again some nights, or taking out a few different ones and having a more "curry feast" night on other nights. So a chicken and a lamb and a veggie curry would all be great then.
Another option, like a biryani only dry, is nasi goring - using the oil from a tin of tuna, fry an onion and some garlic, various chopped up veggies from the fridge (peppers, courgette, mushrooms, carrot, peas, French beans, cauliflower florets, broccoli florets etc - whatever you have) and some tinned sweetcorn (add veggies in one type at a time), 3 tablespoons of mild curry powder, the tuna from the tin, and leftover cooked rice (best already cold for this) - stir fry until rice is heated through and well covered in curry and serve.