My grandmother had 6 boys. Every day she peeled 5 pounds of potatoes that she grew herself and stored in her root cellar. Growing up I thought it was totally normal to have a scoop of mash potatoes in the bottom of your chili bowl.

Anonymous wrote:I like to add veggies to Chinese take outs. For example, I’ll steamed some broccoli and add to Hunan Chicken; add extra peanuts to Kung Pao Shrimp.

I do that too. There is so much extra sauce floating around in these dishes that adding more veggies increases the volume, makes it tastier, prettier and healthier.

In addition, our way to stretch meals is to add small side dishes and courses, before, during and after meals. Before meals it is usually raw veggies with dressing, small cut fruits, a bowl of steamed lentils or quinoa salad, spiced buttermilk etc. During meals- steamed veggies with seasoning, raita with veggies, kebabs or meatballs in tangy sauce, After meals - fruits, pureed fruits with yogurt, cheese, desserts, nuts with honey etc.

Every week, I saute different veggies and keep them in seperate containers in the fridge. Then I just keep adding them to sandwiches, soups, curries, rice, tacos, pastas, lasagna etc.

Finally, I soak raw green mung beans in water at least once every two weeks to sprout it (takes several days). and I use them in every thing too. You can make daal, curry, salad, side dishes with it. Excellent for people with all kinds of allergies, vegan, gluten free etc. It is my go to, inexpensive superfood. Similarly, I also make my own yogurt at home and that is a significant costsaver, delicious and packed with more active culture than something that is store bought.

I like to add veggies to Chinese take outs. For example, I’ll steamed some broccoli and add to Hunan Chicken; add extra peanuts to Kung Pao Shrimp.

I make rice or pasta bowls using less protein and lots of fresh veggies. Tonight, for example, I stretched about 1/2 pound of leftover ground beef to feed my family of four. Everybody got a big bowl with rice on one side, salad greens tossed with sliced carrots and radishes dressed with rice vinegar and olive oil on the other half of the bowl, and a bit of browned beef mixed with onions, garlic, a ton of ginger and topped with fresh cilantro. Meat portions are very small.

My mom used to serve buttered toast and iceberg/carrot salad tossed with Italian with every dinner to fill it out. If I did that my kids would "get full" and refuse to eat the protein (both underweight) but it's an idea if you have a hungry family.

My grandmother was known for serving chips and dip before dinner, so that people were not so hungry when the main meal was served. I never complained.

Carrots, celery, cucumber, other veggie in season with hummus before or with the meal.

Sometimes we also have a light meal with homemade bread and butter or if growing athletic teens are still hungry they can have popcorn or even pasta for dessert.

We do multiple mini sides - a dish of cut up celery, baby carrots, sugar snap peas, and fruit; some tacqiitos, tortilla melted with cheese, or whatever. Just sorta an extra side in addition to the main meal.
All cheap items at Lidl and the kids (and I) enjoy grazing on it.
Family of 6 with 4 hungry tweens/teens .

I always give a cup of strawberries with dinner. If I need to stretch a meal I add in another fruit like watermelon or cantaloupe. I will also give cherry tomatoes and raw tiny carrots, celery . If we have lots of random leftovers I say your having tacos tonight, then another person will have left over pancakes. Another leftover meatloaf.

To stretch the meal (so everyone eats less of the main dish) I give everyone a fruit with dinner. My family are all lazy eaters and won't bother to peel their own orange, but if I slice or peel the oranges for them and set it on their dinner plate they will eat it!

And/or - add sliced bread and butter

and/or add a salad to a meal that already has a veggie side.

Anonymous wrote:I add a bag of shredded cabbage to wilt down to pretty much anything if I need to bulk it up.

+1

Cabbage is perfect for this

Cheap ingredients include rice, potatoes, pasta, lentils, beans, eggs, cabbage, carrots.

Also, people eat smaller portions of spicy food - so add some cayenne or red pepper flakes so that people eat smaller portions.

Depends on the meal. Soups or chili - add beans (and triple the spices. People hate beans because they don't account for them! They will bland out whatever you add them to so you have to adjust). Leftover veggies - add cauliflower rice or quinoa to make a hearty bowl, or chop up a head of lettuce to make a big salad.

For less obvious "stretches" than adding a dish - add onions and mushrooms to anything savory. If it calls for one, add 3. A 5lb bag of potatoes goes a looooong way in terms of filling stomachs - a baked potato with dinner or hash browns with breakfast can get you fiber and calories without the cost.