Late in the boil, add honey, candi sugar, maple syrup, molasses, or sorghum (I love this stuff, but it's expensive) if you want to add a little flavor. You could even add them during fermentation, provided you heat-kill the baddies first (mead is made by just heating honey to 150+; there isn't even a boil involved). I tend to take a middle of the road approach and add at flame-out if there isn't more than a few pounds involved.
If you don't want to affect the flavor too much, add corn sugar during the boil. It also has the benefit of being super cheap. A lot of "American" style beers have corn sugar.
These all have the benefit of having a higher fermentability than malt, so you won't need the whole 2 pounds to make up the difference in alcohol. Homebrewtalk has a pretty good wiki to help you do the math.
Another thing you could consider is a partial mash. You can do this in a pot with some careful temperature control (think: lots of insulation or constant temperature adjustments on the stove) and patience. Most cooking vessels lose heat fast, so use your imagination here. Buy 2.5 lbs of 2-row and put it in your fancy temperature controlled vessel. Pour 2 gallons of 165 degree water. Keep the mash just above 155 for an hour and strain it into your boil pot. You then have your two pounds of malt extract already dissolved in water.
Edit: I just noticed that it was 0.2 lbs instead of 2lbs. Throw in 3 ounces of pretty much any of the sugars mentioned. You'll be fine.
