when DH is home, we don't have the same thing at all for at least a week - and we try to make sure it's stuff he doesn't have while he's away (lives in a truck, so he gets mostly casserole/slow cooker meals that heat up ok on the road). so we do steak, roast etc when he's home. when he's not home, i don't really care - i just cook whatever is there cos i'm a girl of pretty simple tastes really!

having said that, when i do cook something, i try to cook for two nights minimum - so if i do spag bol for me, i'll eat it tonight, then again tomorrow night (or the one after) because it's more financialy viable - and second night, i'll make it different anyway (pasta bake instead of spag bol)


our usual rotation if DH home for five days would go something like this
steak and veg
stirfry of some sort
lamb chops/steak and veg
fish and chips/chook and chips/praws and wedges - really depends on what is in the freezer - always home cooked
roast and all the trimmings - left over meat goes into shepherds pie for me for the next night when he leaves (or stretches further for him if he's still home)


you can really do a lot with these kinds of meals - stirfrys (if you're not confident in fresh) can come from a jar or packet and still taste good. fish and chips type meal can be pretty much anything that is simple to oven bake. or make a coating for chicken (you can buy these - we often use either southern fried coating, or a simple burrito mix YUM) lightly fried and serve with oven baked chips/wedges/baked spuds. throw a side of frozen vegies and it's a good meal


we then mix it up a bit if we're bored - throw in enchiladas (if we feel like chicken) burritos/tacos if we feel like mince. left over burrito/taco mince makes AWESOME toasted sandwiches, or can be kept to make a mexican baked spud the next night. two completely different meals, but both tasty

baked spuds are also really simple. you can do the one above, or just fry off some trim bacon bits, onion, throw in pineapple, bit of garlic/herb butter, cheese, and top with coleslaw (i get packets of dry slaw from the supermarket cos i don't like much mayo/dressing)... it can be fairly simple to add variety like that.


now, if you're working on what meat you have in the freezer, or you buy similar stuff each week, just jazz up your veg for something different. or add a rub to the meat (garlic/onion rub is always nice) to make it a bit different. we might have steak/mash/veg one night, but have the same steak a few nights later, with roast veg.

hope all that waffle helps a little bit!