Yet another way to make your dollar stretch further with a larger family is to serve meat and bean chili (seasoning made from scratch) with cornbread. But before you think you have *ho-hum* heard this before, let me tell you how i do it.
Using a greased muffin/cupcake pan or other small baking dishes, scoop a small amount of chili into bottom of baking cups, top with shredded cheese (shred and freeze this yourself to save money and starch), then pour cornbread mix over the top to cover it all. Bake in 400 degree oven until cornbread is set. Pop them out upside down (or scoop if you are using attached muffin cup pan) onto plates. The results are a bubbly, oozy, delicious chili stretcher! I came up with this when i had leftover chili, but it wasn’t enough to feed our entire family. Now i do it on purpose to save meat/protein and still serve a nutritious meal.