Supper Made Simple

These no-fuss meals get dinner on the table fast, so grab a skillet and go.

These stand-alone suppers prepared on the cooktop offer effortless meal planning whether you're in the back-to-school mode or juggling fall activities. We've provided everything you will need for at least four well-rounded meals without much cleanup. Visit our Web site, southernliving.com/features, to print a complete shopping list, and you're set for the week.

EASY SKILLET TACOS

MAKES 4 TO 6 SERVINGS

PREP: 10 MIN., COOK: 25 MIN., STAND: 5 MIN.

These tacos get their flavor from cumin and chili powder without the additional sodium often found in packaged seasoning mixes.

1 pound ground beef

1 small onion, chopped

1 teaspoon olive oil

1 tablespoon chili powder

1 ½ teaspoons ground cumin

1 teaspoon salt

1 (15-ounce) can pinto beans, rinsed and drained

1 (8-ounce) can tomato sauce

¾ cup water

½ cup salsa

1 ½ cups (6 ounces) shredded Cheddar cheese

1 tablespoon chopped fresh cilantro

Taco shells or flour tortillas, warmed

Toppings: shredded lettuce, diced tomatoes, salsa, sour cream

COOK ground beef in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink. Drain well. Remove beef; wipe skillet with a paper towel.

SAUTÉ onion in hot oil in same skillet over medium-high heat. Add chili powder, cumin, salt, and beef. Cook 5 to 7 minutes, stirring occasionally. Stir in beans, tomato sauce, ¾ cup water, and salsa. Mash pinto beans in skillet with fork, leaving some beans whole. Bring to a boil; reduce heat, and simmer, uncovered, 8 to 10 minutes or until liquid is reduced.

TOP evenly with cheese and cilantro. Cover, turn offbeat, and let stand 5 minutes or until cheese melts. Serve with taco shells or tortillas and desired toppings.

DEBBIE SHEPARD

LYNCHBURG, VIRGINIA

SMOTHERED CHICKEN WITH LEMON MASHED POTATOES

MAKES 4 SERVINGS

PREP: 20 MIN., COOK: 40 MIN.

Peel the garlic cloves, and crush them with the heel of your hand on a cutting board. A longer cooking time is needed to soften the larger pieces and mellow the flavor. Grate the lemon rind for the potatoes before you squeeze the fresh juice for the chicken.

4 skinned and boned chicken breasts

¾ teaspoon salt, divided

½ teaspoon pepper, divided

½ cup Italian-seasoned breadcrumbs

1 (8-ounce) package sliced fresh mushrooms

1 teaspoon olive oil

18 to 20 garlic cloves, crushed

2 tablespoons olive oil, divided

Lemon Mashed Potatoes

2 tablespoons butter or margarine, divided

1 (14-ounce) can chicken broth

1 tablespoon fresh lemon juice

½ teaspoon dried basil

¼ teaspoon dried oregano

3 tablespoons all-purpose flour

¼ cup water

PLACE chicken between 2 sheets of heavyduty plastic wrap; flatten to ¼-inch thickness, using a meat mallet or rolling pin. Sprinkle both sides of chicken evenly with ½ teaspoon salt and ¼ teaspoon pepper. Dredge in breadcrumbs. Set aside.

SAUTÉ mushrooms in 1 teaspoon hot oil in a large nonstick skillet over medium-high heat 8 minutes or until edges are browned. Remove from skillet. Sprinkle with remaining ¼ teaspoon salt and ¼ teaspoon pepper; set aside.

SAUTÉ garlic in 1 tablespoon hot oil over medium heat 5 to 10 minutes or until lightly browned and soft. Remove from skillet, and mash lightly with a fork or potato masher; set aside.

PREPARE Lemon Mashed Potatoes, and keep warm.

MELT 1 tablespoon butter with ½ tablespoon oil in skillet over medium heat; add 2 chicken breasts, and cook 4 minutes on each side or until done. Remove chicken to a wire rack in a jellyroll pan. Keep chicken warm in oven at 225°. Repeat with remaining butter, oil, and chicken.

STIR chicken broth and next 3 ingredients into skillet, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Stir in sautéed mushrooms and garlic.

STIR together 3 tablespoons flour and ¼ cup water; whisk into broth mixture over medium-high heat. Cook 3 minutes, whisking constantly, or until thickened. Serve with chicken and Lemon Mashed Potatoes.

Lemon Mashed Potatoes:

MAKES 4 SERVINGS

PREP: 5 MIN., COOK: 12 MIN.

PREPARE 1 (22-ounce) bag frozen mashed potatoes according to package directions. Stir in ¼ cup butter or margarine, 1 teaspoon lemon rind, ¾ teaspoon salt, and ¼ to ½ teaspoon freshly ground black pepper.

TOMATO-RED ONION SALAD

MAKES 4 SERVINGS

PREP: 15 MIN., STAND: 10 MIN.

Create other versions of this salad by adding crumbled feta or goat cheese, Kalamata olives, or sliced cucumbers.

4 medium tomatoes, cut into ¼-inch-thick slices

¼ small red onion, thinly sliced

2 tablespoons chopped fresh oregano

2 tablespoons olive oil

1 tablespoon red wine vinegar

¼ teaspoon salt

1/8 teaspoon pepper

LAYER tomato and onion slices on a serving platter. Sprinkle evenly with chopped fresh oregano.

WHlSK together oil, vinegar, salt, and pepper. Drizzle evenly over tomato and onion slices. Let stand 10 minutes before serving.

NORA HENSHAW

OKEMAH, OKLAHOMA

PORK IN GARLIC SAUCE

MAKES 4 SERVINGS

PREP: 25 MIN., STAND: 15 MIN., COOK: 9 MIN.

Add a simple green salad to complete this meal.

4 teaspoons cornstarch, divided

5 ½ tablespoons soy sauce, divided