Calico Potatoes

• 2 tablespoons olive oil
• 1⁄4 cup onion, diced
• 1 lb russet potato, thinly sliced
• 3⁄4 lb sweet potato, peeled and thinly sliced
• 2 tablespoons water
• 1 teaspoon seasoning salt 
• 1lb smoked sausage, cut into 1-inch slices

1. Add the olive oil to a large skillet. Preheat over medium heat until the oil is just hot. Add the diced onion. Cook the onion until they're tender.
2. Add the unpeeled, sliced russet potatoes, the sliced sweet potatoes and water to the vegetables in the skillet. If adding sausage, stir it in now. Sprinkle the mixture with the seasoning or seasoned salt.
3. Cover and cook over medium heat for 12 to 15 minutes or until potatoes are tender, turning potatoes once or twice.

Chili

2-3 lbs. ground beef
2 cans chili beans (Brooks are best!)
1 16 oz. can Hunt's tomato sauce for chili
1-2 8 oz. can tomato sauce
chili seasoning
cornmeal


Brown the ground beef and drain fat. Season meat with chili seasoning and stir well. Add chili beans, tomato sauce for chili, and 1 can of regular tomato sauce. Add second can and possibly 1 small can of water to reach desired thickness. Sprinkle a tablespoon of cornmeal on top and stir. Cook in slow cooker for 5-6 hours.

Parmesan Chicken

4 Chicken Breasts
1 cup bread crumbs
1/2 cup parmesan cheese
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic powder
2 cups spaghetti sauce
2 cups mozzarella
cooked spaghetti


Preheat oven to 400. Coat a broiler pan with olive oil or non-stick spray. Line the bottom of the pan with foil for easy clean up.
Mix together bread crumbs, parmesan cheese, and spices in a pie pan or shallow baking dish. Trim chicken, and butterfly if necessary. Dredge chicken into breadcrumb mixture on both sides. Transfer chicken to broiler pan, and place in the oven. Cook for 35-40 minutes, depending on thickness of the chicken.
In the last five minutes of cooking, top chicken with 2 TB spaghetti sauce. Top with 1/2 cup mozzarella.

Serve with cooked spaghetti noodles.

Fried Rice and Chicken

2 chicken breasts, diced
2 cups cooked rice
2 carrots, cut and sliced
1 small zucchini, sliced
1 8oz can quartered pineapple
2 eggs
oil
salt and pepper to taste
soy sauce

10 minutes prep, 25 minutes to cook

Cook rice according to package instructions. It will take about 10 minutes for the rice to be fully cooked after removing it from heat. (I've heard that cooking it the day before and refrigerating it is best)
Heat 2 TB oil in frying pan and add chicken. Cook about 10 minutes, or until cooked through. Add carrots and zucchini, stirring constantly until carrots are cooked through. The tip here is that they should have a slightly blackened look, but the zucchini should not be soft. The carrots should be still a little crunchy.
Add rice and mix together. Move rice, chicken, vegetable mixture to one half of the pan and add in 1TB more oil. Quickly, crack two eggs into the oil and scramble, taking care to keep them out of the rice.
When eggs are cooked, mix them into the rice. This will only take a minute or two.
Sprinkle with soy sauce and mix throughout. Add about 1TB and see if that's the taste you want, then add more if necessary. Be sure to sprinkle rather than put it all in one spot. Add salt and pepper to taste.
Drain pineapple juice and add pineapple.

Mashed Potatoes

Peel, wash, and slice five potatoes.
Boil in salted water (this will take about 40 minutes).
When potatoes can easily be stabbed with a fork, drain the water.
Add two tablespoons of butter and a teaspoon of salt.
Start with about 1/4 cup of milk.
Mix together, and add the three above ingredients as necessary to get the desired consistency and taste.

Canned Green Beans

Open the can.
Drain the water from the can.
Pour green beans into bowl.
Put about 1 1/2 tablespoons of butter or margarine on the green beans and salt.
Microwave for 3 minutes.

Canned Corn

Yes, that's right. I said Canned Corn.
Buy a can of corn. I get the kind that is cheaper between Libby's and Green Giant.
Open the can and drain the water.
Put the contents of the can into your blue glass bowl.
Scoop about a tablespoon of butter onto the top of the corn.
Put about a tablespoon of sugar on top of that.
Microwave. My microwave takes 2.5 minutes.
Stir.
Serve.