How about a fish dish to balance all the meat?
One medium onion, chopped
two cloves garlic, chopped finely
one carrot, cut into matchsticks
1 tablespoon fresh ginger, minced finely
2 bay leaves
1 generous cup white wine
1 15-oz can stewed tomatoes
2-3 fillets white fish (catfish, pollack, orange roughy, swai, etc)
1 package ramen noodles (discard the seasoning packet)
Saute onion and garlic in a bit of oil until just softened. Add carrots; cook until onions are golden and carrots slightly soft. Add ginger, bay, wine, tomatoes, and turn heat down to medium. When the pan starts to simmer, nestle the fish and broken-up ramen into the liquid. Cover and steam until fish is flaky, about 5 minutes.