The chicken carcus could have been broken up and used to make a chicken stock - multiple uses, such as a foundation to make chicken-and-dumplings, egg-drop soup, as a broth instead of water for raman noodles, cooking rice, etc..
The vegetables - could have been added to the chicken stock to make a soup, or steamed/sauteed and added to some fusilli (or similar corkscrew shaped) pasta to make a hot or cold dish or used to make a "pot pie". Given a little oil, vinegar and spices - a pickled vegetable salad. Add some hamburger meat and mashed potatoes - a cottage pie. Or, simply, combine and steam or saute and serve as a vegetable side to a dish. Depending on the vegetables you could also use them to make a rice pilaf (using the chichen stock from the carcus).
The fish could have been used to make a "chowder" with potatoes and some diced smoked bacon, a little butter and milk/cream. This even works with "breaded" fish - like fishsticks, battered fish fillets - just defrost enough to remove the breading.
The beef stew, obviously, could have been simply heated and eaten. Or, could have been combined with some of the vegetables to make a vegetable beef stew, or a beef pot pie - or a beef and vegetable soup. If the stew was thick enough - you could have added a spash of red wine, a dollop of sour cream and served over egg-noodles.
Nothing wrong with having a meal once a month, or so, with freezer "leavings".
