Hi Lulumama - have cut and pasted this from when I posted on another thread - hope perhaps a few ideas will be useful ...
Sunday(nearly always roast or braised dish of some description with all trimmings). Lots of roast chickens, lamb shoulder, lamb and haricot bean casserole, roast pork, very occasional (twice a year) beef rib ...
Monday therefore nearly always cold cuts + fried pots, new pots or baked spuds depending on season + either salad or green veg (usually broccoli or frozen peas)
Tuesday = "start again day" (usually supermarket shop Tues & Fri) some sort of dish with large veggie component either pasta with good home-made sauce (lots of veg in disguise) or veg lasagne (prepped before and frozen) or thick lentil and bacon soup or Nigella's sweetcorn fritters (to which I add ham or bacon lardons) or fishcakes, also prepped in advance (usually tuna or salmon) or cous-cous with chicken and carrots or baked beans on toast or home-made pizzas (make dough in advance and freeze.
Wednesday is usually a "quick" meat day such as sausages or home-made chicken dips or ribs with corn on cob/baked spuds, or minced pork and apple burgers(prepped and frozen in advance - good recipe from book called 'Cooking for Coco') or mini cottage pies (prepped before and frozen) or just good ham with baked or new spuds + sweetcorn or broccoli.
Thursday is TOTALLY VEGGIE day. This can range from penne or parpadelle with broccoli, mange tout, peas, and tom sauce + parmesan, or veggie noodles, or home-made minestrone (made in advance) or roasted butternut squash and carrot soup, or pasta twirls with tomato, butternut squash and carrot sauce, or veggie burgers, or home-made pizzas, or roasted root veg and chick pea type casserole thing. DD loves mushrooms so we sometimes have a mushroom risotto.
Friday is always fish night - so either salmon (frozen or fresh), new pots, peas, or some sort of white fish and parsley sauce and pots & peas, or mini fish pies or tuna or salmon fish cakes (both prepped in advance) or honey & soy salmon kebabs, or fish fingers, or sardines on toast if I'm rushed. When budget is tight one medium-size cod fillet will stretch to make a fairly generous fish pie.
Saturday I don't really cook (apart from batch cooking for freezer). Supper is either take-out or ready meal or boiled eggs and soldiers or poeached egg and chips, or tortilla courtesy of dh!! Sat lunch is usually snack on the hoof or whatever anyone can scavenge from fridge ...occasionally home made soup.
Do batch cooking for freezer on Sats/Suns/weds.
I'm afraid I don't do puddings except 'fruit from the bowl' or 'yoghurt from the fridge' or occasionally, ice cream from the freezer. Will occasionally go as far as peeling an apple for dd or making a fruit salad ...or making fruit compotes to eat with yoghurt. And in season, will make rhubarb or blackcurrant crumble or apple pies, depending on limited crops from our town garden.
There's not a lot of cheese or dairy in the above menus (apart from yoghurts and parsley sauce) but dd tends to have quite a bit of cheese in her sandwiches for school (no canteen) and she has a mild milk intolerance.
Good luck with the meal planning. Oh, forgot to say, a few of above recipes are from one of Annabel Karmel's books ...