Baked potato night..... one large baked pot. for each person and lots of topping choices... chili (maybe leftover from another meal), cheese sauce (quick and easy to make), broccoli and cheese, bacon (only as a condiment), sour cream.
I add extra "fillers" to lots of casseroles and such to stretch them.... extra macaroni in my tuna casserole makes it go much further and it is not as rich. (Sadly, I haven't made it in quite a while, as DH eats very few carbs now.)
Homemade soup.... save the carcass from a whole chicken, or even the bones from a cut up chicken.... boil in a large pot of water with a hunk of onion, a few peppercorns, bay leaf, carrot.... let boil down to about half volume. Strain broth carefully. If there was any meat remaining on the carcass, add it to the broth. If you want to eliminate fat, chill the broth and skim the fat from the top before continuing. As far as soup ingredients, I am very liberal.... whatever is handy goes in. Canned, fresh, frozen, leftover veggies.... Zucchini, corn, beans (green, black, or kidney), carrots, celery, onion. I put a starch in such as potatoes, rice (precooked) or macaroni (precooked so it doesn't absorb all the broth). Even if it only has a little chicken in it, we are still very satisfied with it.
I have a great Mennonite cookbook with lots of THRIFTY recipes. I will take a peek at it later and let you know what I find!................P