Around here, we treat meat more like a side dish. Which is how it is treated everywhere in the world -- except America. While my husband is a "meatatarian," he is fully supportive of the health benefits and economic considerations of having meat as part of the meal, rather than the centerpiece. He's happy to order a steak when we go out to eat!
Last week I made BBQ chicken for our family of 10 using only two chicken breasts. I cooked the meat ahead of time, shredded it, and then let it simmer in lots of BBQ sauce for about half an hour. Served with a big pile of mashed potatoes and lots of fresh veggies, it was yummy and child-friendly (no bones!). We even had enough for leftovers for lunch the next day.
When a casserole calls for chicken breasts, I substitute cubed chicken from a whole bird that I have roasted. Sauteing chicken tenders? Previously cooked cubes work just as well and throw in another handful of veggies. Fajitas? Try heating some shredded chicken in your pan with water and spices. Shredding the chicken helps it to go much further. That's why it's always shredded in Mexican restaurants.
I will often throw in some beans to keep the protein level up (white bean puree is usually unnoticeable in a sauce). Increase the sauce that can be sopped up with a carb. And don't skimp on the veggies (even if they are pureed into the sauce so no one knows they're there)!