I wouldn't keep the heating on. It's true that blasting the temp up in the morning from scratch is dearer than setting it to go on a bit hefore you wake at a lower temp. I think. We set ours to go on 30 mins before we get up. We've adjusted to much lower temps, bit by bit, too.
Recipes might be a bit of a grand term for my dishes. After making a roast chicken for everyone I strip the chicken, not forgetting underneath, and safe any nice jellyish bits that have settled under the chicken.
Then, for the risotto, I put the meat in the fridge and the next evening mke a basic risotto with onions, garlic and stock, adding in the chopped chicken, frozen peas, lots of parmesan, lemon juice and black pepper about five minutes before the end.
The cous cous is bit random, but I fry off some red onion, ginger, chillies and garlic. Then I add chopped courgettes, peppers, aubergines or the like. When they are softened I throw in random quantities of dried cumin, coriander and all spice and/or cinnamon (not a lot of cinnamon though). I use cayenne at this point if I haven't any chillies in. I add the chicken and a drained can of chickpeas and cook through and then stir the whole mix in to a bowl of cous cous. Chopped parsley from the garden is also nice at this stage, and DH adds coriander if he's passing.
I did warn you it was fairly random.
The children love it though.