I've read a few good things on this topic, and if you're a salad person, this is what I do (b/c I do think the portions are a mite small--probably what my body needs, but not the voluminous, bucket-sized tubs of food that seem to tbe the only thigns that fill me).
For lunch and dinner, I throw practically every entree on a salad. Not kidding. Beef chow mein? ON the salad, with noodles and all. If I know that dinner is not "salad-able"--such as ravioli-- I make sure that the lunch goes on a huge frickin' mound of lettuce, tomato, and cucumbers. And then I nosh on that all afternoon. It has helped me quite a bit feel more satisfied than eating the chili or tuna by itself.

I add mushrooms, tomatoes, yellow/red peppers, zucchini, onion and any other "free" vegies to meals. Really good on Fettucini!

mommyinpgh- you CRACK me up! I love it "make sure it goes on a huge frickin' mound.." HA! It is true though, you have to saladize as much as possible. I still can't eat quite all the fruit, so I am putting that in the salads too - dried or fresh. Love the spritz salad dressing (1 cal/ spray) and I have started making my own candied nuts with canola butter (very little) splenda and a bit of nutmeg. You can only use about 6 nuts at a time, but on top of a salad it gives it a little extra something.

i agree...the salads i have everyday with lunch definitely help and i sautee veggies w/99% of my dinners - not only adds volume, but lots of flavor too!!

I prepare my own "veggie trays from the deli" layout and it's always pretty and appealing. On my veggie trays, I include the "finger food" of baby spinach leaves, stacks of half a leaf of lettuce. I not only have these with my meals, I snack on them throughout the day and night.
I make fruit smoothies -- whipped-up milk is more volume than milk unwhipped.
I eat my unlimited veggies first, wait several minutes. Then set my table and drink some beverage. Then put the uncooked veggie tray out. Then cook my entree.
Sunny

I just threw my chicken pasta paremsean on a salad. That's right-- pasta on a salad. Tomato sauce and all. Down the gullet. VOlumize, volumize. If only my hair could be volumized.

as an alternative to salad....
I just started Jenny and volumized by making the southwestern chix or (any of the rice/chix dishes) Stuffed in a pepper and bake on 375 for 30-40min.
also cooked up some spinach, mushroom and snap peas, and topped with the cashew chix dinner....that really beefed it up.

I make a sort of soup/veggie side dish/tomato sauce - 2 cans of diced tomatoes in a pot with every vegetable you can think of (mushrooms, zucchini, eggplant, carrots, peppers, snap peas), then garlic, basil, oregano. Cook it up for a bit (so it gets more 'soupy').
I take it for lunch as a side, or top it with the JC pasta dishes. Makes about 4-5 servings.

Erika, that is such a good idea, about your "soup" I think I'm going to try it! Thanks!