Tom, Outta the Cornfield ask, so here are some I make often.
Red Beans and Rice. A southern dish, variations are as many as meat loaf, I just leave out the sausage.
Saute (chopped) medium onion, bell peppers, 2 or 3 stalks celery, 1 or 5 garlics, add equal amounts of red beans and cooked brown rice, a can of chopped tomato, thyme, oregano, paprika, bay leaf, pepper(s) of your choice (black, cayenne, chipotle, jalapeno) salt. Simmer slow for 15 to 45 min. or how ever long you can wait.
Spaghetti sauce. Take any sauce recipe, leave out the meat, add white beans and add lots more basil than they call for. I have had this in Italy. I then use whole grain pasta. You may have to experiment, some of the whole grain pasta's are not so great, I like Barilla, as good as white flour pasta.
Indian Potatoes with Cauliflower
Stir every few minutes while you make this.
Saute 1 minute 1T oil, 1t cumin, 1t garlic, 1t ginger.
Add and saute 7 min. (chopped) 2 or 3 potato, 1/2t paprika, 1/2t garam masala, 1/2t tumeric.
Add 1/2 (chopped) medium cauliflower and 1t fresh cilantro, lower heat to a simmer 10 min., cover.
You may need to add a tiny amount of water in the last few minutes.
What is Garam masala? If you cannot buy this, make do with as many of these as you can get your hands on. Mix these in descending order, say a spoon of the first item and a little bit less of each as you go. Cumin, Coriander, cardamom, cinnamon, cloves, cayenne, nutmeg. Shake it up and you now have the secret to many Indian dishes. There are a hundred recipes for this spice, so use what ever of these you have you will get part way at least.
Pilaf, Lentil, Millet, Barley or Rice. Variations on rice pilaf, same thing, this can also be made with combinations of these grains but cooking time means you use different pans then combine near the end.
Basically it's a small amount of vegis cooked with the grain.
1 carrot diced small, 1 celery stalk diced. Sometimes a few shavings of onion, or a few peas. A little salt and pepper at the end.
Put the vegis in with the grain and simmer till grain is done. Brown lentil takes 25 to 30 min., red takes 5 or 10 min., green in between. Millet about 20 min. (2.5 times water to grain on millet). Barley takes over an hour so add vegi's at about 50 minutes. At serving time I sometimes add a little vegi oil and/or nuts, even raisins work.
Bonus salad. You can cool a bit of this then add any of these: few fresh diced onion, diced pepper, cucumber, tomato, oil and vinegar, even drained-washed beans, sha-zam a high protein salad.
Americans don't eat lentil or millet very often. They are both high in protein easy to digest and fast to prepare. Almost all millet is grown in Colorado, most is organic, low priced, buy it at a store that sells bulk. Millet is nutty or even popcorn like flavor. It's also tiny and round, drop it and it goes everywhere like ball bearings.
OK, in a few days I'm going to give you some more, including some soups worth fighting over, yea, grab a wooden spoon and go in swinging.