I'm working on that, too. Instead of "meat plus two," we often have "grain
(or potato) plus two (or three)." E.g., supper was rice, yellow summer
squash w/onion, green fordhook limas, and bright red tomato slices. It was
satisfying in every way--taste, appearance, texture, nutrition, volume,
cost. I obviously agree with Kate: "If your food is many different colors
it helps, too."
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