@laurencollins Assuming your family is good with leftovers, I try to make sure when I cook it will get us 2 or 3 nights of dinners. Granted, we are just 2 adults and a 5 year old, so it's not a whole bunch of food we're making. We tend to focus on what's on sale, which often corresponds to what is in season.
Some easy favorites around here:
Stir fry night: cook rice in rice cooker. Saute green pepper/onions/whatever else I want, or warm up some frozen mixed stir fry veggies or frozen broccoli. Take that out of the pan, then saute some chicken breast/chicken thigh/steak/shrimp. Put veggies back in, then add whatever kind of sauce you want and warm it through. I usually grab a pre-made sauce in a jar. Aldi has some good ones. PF Chang and Panda Express also sell some of theirs at other grocery stores. While I' cooking that, I'm heating up egg rolls or pot stickers in the oven or air fryer. I can usually get 3 nights out of that, where on the second and third nights, I'm just reheating the rice and stir fry, and cooking whatever appetizer fresh.
Pasta dishes: If I'm doing this, I'm probably going to cook up a whole pound of pasta, and some sauce with meat added. It'll get us usually 3 nights. Add a salad, and saute or roast whatever veggie is on sale (often what's in season). I'll add chicken with alfredo sauce, or ground beef or sausage with red sauce.
In colder months, I'll throw on a crock pot full of chili, which will last a few days. Sometimes I'll make plain pasta and we'll turn it into chili-mac. Other times, we might make cheese quesadillas to go with it.
Burrito bowls: make white rice in rice cooker or knock-off chiptole cilantro-lime rice. Saute green peppers and onions, remove and saute chicken breast strips, just like the stir fry night. Put the veggies back in the pan and add a pouch of Frontera (Rick Bayless' company) sauce - either green sauce, fajita sauce, or whatever sounds good. Heat up some black beans. Shred some cheese, chop lettuce and tomato. Build your own bowl. This also works with taco meat instead of the chicken, and keep the veggies separate.
Quick fish dinner (this is a one-nighter): Thaw fish the night before (or buy fresh). Saute some sort of fish (swai, cod, salmon, tilapia) in a pan. just a few minutes on each side. Sprinkle on some seasonings (I have a lemon pepper and also a mixed citrus grill one that I alternate). Make couscous - super simple - boil water/stock with a bit of garlic and lemon juice in it. Add the couscous and kill the heat; it's done in 5 minutes. For a veggie, we usually just open a can of peas and eat that with this meal. It can be done in 15 minutes, with the longest part waiting for the water to boil for the couscous.
Tonight we heated a frozen pizza. We made salads to go with it, plus is sauteed a container of baby bella mushrooms.
These are some of the more popular options I could think of while staring at reddit
My 5 year old is an adventurous eater. She loves looking through cookbooks and picking things to cook, so we go with pretty much anything. I wasn't planning on dropping in specific links to recipes, but her favorite it this
Lemon Chicken Asparagus Pasta, which I scale up to 1.5x the recipe to use a whole pound of pasta. It easily feeds us for 3 nights, plus we invite my mom over for the night we make it since she likes it as well.
I'll be blunt, if I had to cook dinner fresh every night, it would be a lot harder with my our schedule. I'd be doing more prep throughout the day, using the crock pot more, or finding ways to cook quicker.
We had a period when our daughter did not like eating the same thing day after day for leftovers. I would do something like cook a meal on Monday and Tuesday, then have Monday's leftovers on Wednesday and Tuesdays' leftovers on Thursday, etc, to mix it up.