On the shopping day we cook the seafood and save the rest for day 3; on the next day we cook the meat, saving the rest for day 4. Seafood is usually one of: (not in exact order) salmon, shrimp, scallops, swordfish, monkfish, tuna, bluefish (rare to find these days). No exact order depends on what looks good at the fish counter. The fish is usually grilled, but sometimes roasted. The meat is usually one of chicken thighs with bones, steak, lamb chops or shanks, pork loin or chops, sausages - grilled or in pasta sauce, brisket, or lamb or beef stew. For vegetables we choose what looks good. Potatoes with the meat dish and rice with the seafood.
For the cooking days we have fresh salad of mixed lettuce types usually including tomatoes, peppers, and mushrooms. Dressing is olive oil and vinegar - balsamic sometines - almost always with me, occsionally mustard vinaigrette; + ground pepper and herbs (fresh from the garden in the summer)
Beverage is water or occasionally wine.
Shopper cooks on day 1, warms up on day 3, other person on days 2 &4. non-cook washes dshes; on days 2 we save the dish washing until breakfast uless there are too many. Wine glasses get washed on the day of use. Occasionally a day of distruption of we are going dancing - not these days of course. And we always have some frozen pizza or other frozen foods - called emergency food - if for some reason we didn't go shopping or there is a schedule conflict.
We don't have dessert.