Meat as flavor

[Anonymous]

You can do 50/50 ground meat and chopped mushrooms in things like pasta sauce or taco meat--adding beans works there too. Egg roll in a bowl can be mostly cabbage and carrots with some ground meat. Soups and stews can work with less meat and more veggies (use the bones and scraps to make stock too). If you make several small dishes and serve together (I find this works well with Indian and Ethiopian cooking) one can be meat and the rest veggies or beans.

[Anonymous]

Stew
Beef Stroganoff
Stir fry with veggies
Skewers/kabobs with veggies
Pasta sauce

I use ground turkey a lot and substitute chicken in some dishes, like beef stroganoff. Boneless, skinless chicken thighs, cut up, are good for a lot of recipes. I also buy a lot of my veggies cut up so it saves me time and we ear a lot more of them because of it.

[Anonymous]

I don't know how comfortable you are with Chinese cooking but generally there is a lot of the using meat as a flavor concept in Chinese cooking. I find western food to be very heavy on meat and meat substituted.

For example, you can cook this eggplant dish, a mapo tofu, and a steamed egg custard with one pound of ground meat. I have made all 3 and they are delicious and would feed you for a few dinners.

https://thewoksoflife.com/fish-fragrant-eggplant-yuxiang-qiezi/#recipe

https://thewoksoflife.com/ma-po-tofu-real-deal/#recipe

https://thewoksoflife.com/steamed-eggs-with-crispy-pork/#recipe