Corn and Potatoes
I have a lot of dietary restrictions. I have to limit wheat and rice and yeast and can't eat seafood and on and on. I can always eat corn and potatoes, so it's common for that combo to be the basis for a meal, with or without other stuff to fill out the meal.
Often with a single slice of bacon and a little toast.
Mashed potatoes with corn mixed together
Often with a little meat added. As a child, my mom would cut up steak real small and I added that in. These days, it's typically a small portion of rotisserie chicken while me carnivore kids get the lion's share of the chicken.
Mashed potatoes with corn salsa
I have at times bought corn and bean salsa in a jar. The last time I tried to find that, I couldn't and I wrote Salsa -- Lost in Translation which briefly describes how I used to make homemade corn salsa.
I don't recall what else I typically served it with. It's been some years.
Baked potato and corn on the cob
I misprocess fats and oils. When I'm having a bad day, this is a low fat option I'm guaranteed to tolerate well.
My homemade beef stew was mostly potatoes and frequently had corn thrown in, plus a little meat and a lot of natural beef gravy. It worked because my sons ate the lion's share of the steaks and they don't do gravy. MORE FOR ME!
Corn bread and pan fried new potatoes
I have been known to make enriched corn bread as the main course for a vegetarian lunch for myself. If I'm not too busy, fried new potatoes are quick and easy to add a bit of variety.
There are many varieties of potatoes and several types reduce how much vegetable prep you need to do. Golden potatoes, red potatoes, new potatoes and fingerlings can all be cooked without peeling them and new potatoes and fingerlings are both small enough that you typically don't need to cut them up.
New potatoes are small, highly nutritious and can be rinsed and tossed in a frying pan or oven pan without necessarily being chopped up and you don't typically peel them. I frequently rinse them and cut the largest ones in half to get everything about the same size when baking them.
For pan frying, I do typically slice them but I'm handy with a paring knife. If you are not, odds are high you can find or create a stove top recipe that accommodates a no slicing policy.
If I'm doing a shelf stable Plate O' Stuff because I'm in a hotel, one option is potato chips, corn chips and babybel cheese as my main course. I may also have something like nuts, chocolates or dried fruit.