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[quote=Anonymous]One solution.  You can prep for a stir fry and prep both a veg and a meat main element.  For example, prep your favorite assortment of veggies (red peppers, onions, broccoli, yellow squash, etc).  Then prep some chicken, shrimp or beef.  Then prep some tofu (press to get water out, coat in cornstarch, then pan fry until golden brown)--set aside.  Put some rice on.  Now, heat the oil, precook the meat and set aside.  Take the same pan you did both veg and meat in.  Heat up half or more of the veggies, add the meat.  Add stir-fry sauce of choice (I like a mix of soy sauce, hoisin sauce, a touch of sesame oil, chicken broth and a little bit of slurry).  Put in a serving bowl.  Heat up more oil, cook the rest of the veggies, add the tofu, add sauce (you can get  mushroom based vegetarian stir fry sauce, add a little soy sauce, some chicken broth and a slurry).  The prep will take about 20 minutes.  The cooking will take about 10 minutes per pot.  For about 40 minutes start to finish, you'll have one meat stir fry and one veggie stir fry.  The rice goes with both.  You can prep the veggies a day or two ahead and cook the rice before hand and this becomes an under 30 minute meal.  To reheat rice, put in a bowl, cover with dripping wet paper towels so that all exposed surfaces are covered, the microwave until rice is hot (about 3-5 minutes depending on your microwave).  The water on the paper towels will re-steam the rice so that it doesn't dry out.

I also make oven roasted eggplant and chicken parmesan together.  I slice eggplant and chicken.  I coat both with flour, egg wash, then crumb of choice (I use crushed W/W ritz crackers, but any crumb will work).  I put a cooling rack in a baking sheet, put the chicken and eggplant on the rack, spritz olive oil on  both sides of ever piece (I used to use an olive oil pump mister, but now I just get Pam Olive Oil spray).  Bake at 400 for about 35-40 minutes (or until chicken is 160 on a meat thermometer).  While the entree is baking, make pasta of choice, make sauce of choice, I usually make a mixture of garlic (I buy minced in the jar), chopped onion, diced tomatoes, crushed tomatoes, and carmelized tomato paste, basil and oregano to taste.  Put a side of pasta with entree of choice and cover in tomato sauce.  You can prepare the pasta and sauce ahead of time and then this becomes a pretty easy meal to make for a weeknight (it does take about 45-50 minutes which you can't get around because of the baking time).

There are other combinations of recipes that you can make where you have the main element of meat/veggie that you make separate and then add at the last minute.  This allows you to cater to the omnivores and the vegetarians without too much extra work.
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