That's about the only way I cook (unless I'm doing frozen pizza or spaghetti-o's ~ I have a mild addiction to those danged things). I start out with a meat, and build from there. Even steak and potatoes end up getting tweaked before I am done. Marinades are a wonderful thing.
I usually have no plan in mind, just whatever seems like it would be good on a given day.

When working with ground turkey for kids, two things that really help a lot (not used together though): soy sauce and chicken broth.