We do a lot of enchiladas - basically wraps that you heat. We use refried beans in a wide stripe down the center of the tortilla (we use the large size), whatever assorted beans we want (black, pinto, red, white), a small amount of lean ground beef (cooked) or leftover chicken, a little cheddar or 4-cheese Mexican cheese, chopped onion, some frozen corn & peas (don't even defrost), and whatever diced peppers we have to use up (good place for the wrinkly soft ones that aren't crunchy enough for salads). Fold up the 2 sides and secure with a toothpick. Top with sauce - I use plain tomato sauce or puree and stir in spices of choice (cumin and coriander are good, as are cayenne or chili pepper if you like spicy - and you can grind up beans or peppers to put in the sauce if you have reluctant eaters) and a little more cheese. I make extra sauce and put some of it in a pot of brown rice instead of some of the water - it flavors it. I start the rice, and then spend about 20 minutes doing an assembly line of tortillas, line them up on a baking sheet, top with sauce and cheese, and bake for about 20-25 minutes - they'll be done at the same time as the rice you start 45 minutes earlier. There's no real recipe - you can put anything you want in there in any quantities, and you can leave out something in an enchilada or 2 if someone has an allergy or aversion. They reheat well the next day too.
Stir fry veggies and firm tofu cubes (marinated in a little soy sauce & ginger, then drained, and save the liquid). Fry up in coconut oil or a regular oil with a dash of sesame oil, turning gently to fry all sides, remove. Stir fry veggies of choice starting with longer cooking ones and just adding as you go along. You can use chicken or beef too. Add tofu at the end just to heat through and put in something for crunch that doesn't need cooking, like sliced water chestnuts or cashews. Again, you can put in whatever you want so it's a good use for leftovers. For fun, add store-bought fortune cookies for dessert.
For game day or movie night, I bake up a bunch of russet potatoes, halve, and scoop out the insides leaving a slight lining of the skin. I brush the insides and edges with butter and broil about 15 minutes to brown up. Meantime I mash the potato pulp with butter and milk or soy milk and some herbs, salt & pepper, and use for a topping for shepherd's pie (another great way to use up a mix of vegetables in any quantity). I load the potato skins with broccoli, diced peppers, onion or scallion, and cheese and a little bacon (if I'm not pushing the health thing too much!!!) and broil until the cheese is melted. Top with parsley and a little of the green onion and serve.
Taco bar - put all kinds of good things in little bowls and have everyone make their own while you talk about your day. And make your own pizza is fun. We put garlic and frozen spinach and some seasonings in tomato puree - much cheaper than jarred sauce. You can throw sauce and some frozen broccoli in the food processor if you have reluctant eaters. They won't see it once the toppings are on! Then top with veggies of choice. You can use a little pepperoni, hamburger, sliced frozen meatballs, sausage for fun/flavor, and concentrate on pepper strips, spinach, broccoli, mushrooms, onion rings, and so on. You can use a purchased pizza dough from the bread section, a soft dough from the refrigerated section (roll it out yourself), or put it on toasted English muffin halves (I wait for those to be buy-one-get-two-free!).
Kabobs are easy - you can use a variety of veggies and a few chunks of chicken or shrimp if you want. Try pineapple and brush with coconut oil for a tropical flavor, throw on some sesame seeds for garnish at serving time.
Have fun!