NADE, have you tried just using meat to flavour things. I do things like make a big pan of patatas bravas (potatoes in a spicy tomato sauce) but add an 80gm packet of sliced chorizo to it, or even 1/2 a packet. It gives the potatoes plenty of flavour, folk think they are eating a meaty meal but it actually only costs pennies. If I only use 1/2 a pack, I use the rest later in the week to flavour a pasta sauce or to put in chick pea and chorizo soup. A couple of ounces gives plenty of flavour.
I also make butterbean goulash using 4 rashers of bacon, then use the rest of the pack to make pea and ham soup, potato, onion and bacon bake, ham and egg pie, fried potatoes with bacon and cabbage or something else.
If you make a roast, use 4oz of left over meat, finely chopped, cooked with 4oz of barley, stock, onion, carrot and turnip/swede/celery to make barley mince to fill jacket potatoes. (I can give you a recipe if you like.) Use another 1/2lb of leftover meat, mix with 1lb mashed potatoes, 1lb mashed veg, a handful of breadcrumbs and a couple of spoonfuls of pickle or sauce. Form it into sausage shapes, roll in oats and bake for 20 minutes or so. My kids call these hedgehogs and love them with beans.
1 chicken breast/leg has plenty meat to make a risotto or or pasta bake, a couple of thighs is enough to make a chicken and veg pie, 4oz of left over chicken is enough to make cream of chicken soup. If you cook a pork roast and then cook it again with onion, barbecue sauce, some water and a pinch of chilli very slowly, you can shred it between two forks and get a huge pile that you can freeze in portions and then serve in crusty rolls (about 12oz of meat feeds all 5 of my kids, 2 of whom are adults, one a teen boy and 2 preteens,)
Another thing that I do is cook a mixture of 1 cup green lentils and 1 cup rice in 5 cups of strong beef stock. You can use this instead of mince. It has a meaty colour and taste because of the stock and can be flavoured just like mince to make a whole host of dishes.