Bored of my meals

elsien

Another option – get a slow cooker. I don’t like it for potatoes but you can have a meal on the go ready for when you come home and you can make huge pot of mashed potato at the weekend, freeze it in portions till you need it, and then just zap it in the microwave.
I have a small one that’s just enough for two portions for me. 

Sarahspangles

When I was cooking for one, ‘Real Fast Food’ by Nigel Slater was a real help. It might turn up second hand? It’s a bit dated now but if what you want is ideas for quick meals after work it’s perfect.

maman

I'd add a veggie chilli to your batch cooked meals for the freezer. I do mine in slow cooker but it works just as well on the hob. I use the Hairy Bikers chilli con carne recipe but substitute the meat for a couple of extra tins of beans including a cheapo tin of baked beans from Aldi or Lidl. If you don't have all the spices and herbs then use a packet mix. This is good with rice or on a jacket potato. 

Another option is to use less mince and add a few handfuls of red lentils. 

twopenny

I make a warm pasta dish called Hawain Chicken which is basically Coronation Chicken with some chopped pineapple and a hint of curry powder.

Chopped chicken, mushrooms, spring onions (or whatever is to hand), sweet corn, chopped tomato and coated with - should be Mayo but I find that thick so mix it with some plain yoghurt, season and a dash of curry powder to taste.

Serve with warm pasta shapes coated with olive oil, lemon, garlic and black pepper.

I make enough mixture for 2 days and do the pasta fresh.

Someone said pasties! Oh reminds me come winter I make a huge pasty with 4oz of pastry and - in theory - eat half one day and half the other. Different fillings,beef/lamb/chicken whatever is on offer but often a lentil veg mix with tinned tomatoes and a touch of chilli/cummin/paprika.

zcrat41

Have a look at The Batch Lady - she does a huge variety of freezable meals. Taming twins is also good. 

Things I do:
BBC smoky aubergine chilli
mushroom stroganoff
fish pie 

JIL

Buy yourself an airfryer and cooking becomes easy. Two drawer ones even better.
(Theres a ninja ebay shop)

My daughter can be found in the kitchen making topped jacket potatoes, or wedges in one tray and chicken fajitas, or seasoned chicken, chilli or kebabs in the other. 

ShinyStarlight1

Itsu do various ramen sauces, including classic/chicken/vegetable. So all you have to do is get your chopped veg and/or chicken and add the sauce (which is more of a tasty broth) and heat it up. Your egg noodles or rice will take a few minutes (you can get microwaveable rice pouches). This way you can get a nourishing meal in about 20 minutes.

Rosa_Damascena

Having read the OP - I probably eat the same things all the time too, but that is because I happen to like them!

RAS

Part of the problem is that you are buying prepared veggies that have very short shelf lives. Many of those bags contain modified atmospheres and cut edges, so once open they go off quickly. Even more so with pre-packed mixed salads.

The following are all bought whole and the bag opened as soon as they arrive home. All last about a week. Do watch out for bags containing wet veggies, they go off a lot quicker so get them out of the bag and dry.

Also learn the difference between best before and eat by dates, then employ common sense.

The following keep up to a week

Green beans, open, keep dry but not hot.
Mangetout and sugar snap peas

Whole peppers, cauliflower, beets, courgette or aubergine will keep over a week in a cool dry environment. Other than the cauli, once you cut the individual veggie use in two or three days.

Whole heads of broccoli last 3/4 days once you start cutting them, caulis a week in summer and 10 days in winter.

Onions last months in dry space. Open the bag, and tip into nets or a loose weave basket.

I buy some stuff from the supermarket if it's cheap or on offer and prefer smaller amounts from the greengrocers even if more expensive. Particularly brassicas. They are often fresher and taste sweet rather than sulphurous. Cauli leaves are good as greens, and the peeled stems provide sweet crunch in stir fries.

Also think about roasted veggies, which are ever adaptable. Eat alongside your chicken breast, stir into pasta, with or without added tomato, add some diced cooked potato (or include in the original mix) and make a rough tortilla, then blitz the rest as a soup base. That freezes well as either a weekend or workday lunch.

CliveOfIndia

What about soup, just for a bit of variety?  It's really easy to make, and is a great way of using up veg that are a bit past their best.

My first ever attempt was as the result of having - for some inexplicable reason - a massive load of carrots in the fridge that were questionable at best.  I couldn't bear to just throw them out, then I thought "How hard can it be?".

I pretty much made it up as I went along - soften some onions, throw in the carrots, add water, a couple of vegetable Oxo cubes, ground coriander (I'd heard of carrot and coriander soup), a good glug of orange juice.  Let it simmer until everything is soft, pour the whole lot into a blender and blitz it.

I thought it would be pretty runny as I didn't throw away any of the liquid - actually, I ended up having to add a bit more liquid as it was really thick.

And I have to say, it was amazingly delicious, especially for a first attempt, and just winging it, no recipe.

And no, I'm not vegetarian, quite the opposite!  But vegetable soup can be really tasty, and cheap as chips - especially if you've got veg that's starting to turn anyway, or if you can buy yellow-stickered stuff.

And let your imagination run riot - one of my favourites is broccoli and Stilton.  But really, just use whatever you like.

Make a big batch, freeze individual portions in Tupperwares, keep a stock of bread in the freezer - I love those part-baked mini-baguettes, but whatever you prefer.  It's surprising how filling a good thick home-made soup with nice bread can be.  Stick the Tupperware in the microwave, the bread in the oven, 10 minutes max and you can curl up in front of the TV with a lovely supper - especially nice on an autumn evening.