I'd divide suggestions into categories:
Stew/Casserole dishes. Make on the weekend, freeze or refrigerate aliquots and reheat to serve with rice made in a rice cooker or instant pot.
- Chili
- Red beans and rice
- Jambalaya
- Gumbo
- Indian or Thai curries
- Something that reheats well that I often forget: frittatas.
Pasta. Make sauce on the weekend and boil noodles on the weekday.
Roll your own Blue Apron. Do mise en place chopping etc. on the weekend, mix and cook on the weekday. Chinese works well for these. But other cuisines work.
- Fried rice
- Other stir fries. Note that you can precook the meat and freeze it for food safety. The small pieces reheat fast enough so you can throw them straight into the pan/wok. This makes the prep much faster, since you're not spending time slicing and then disinfecting things on the weeknight.
Way back in the Stone Age before the pre-made ones in the supermarkets, I used to make a big batch of wontons or Chinese dumplings, freeze on a cookie sheet, bag in servings and use for quick weekday meals. Filling and folding can be a family thing. I confess that we keep the commercial fresh ravioli and tortellini in our freezer. Doesn't really count as homemade, IMO. ... but convenient.