Just use the kind of taco sauce that you

Just use the kind of taco sauce that you like, but remember the chili powder adds some hotness, too.

1 8-ounce package plain, chili, or Italian-seasoned frozen Make-Ahead Meat Mixture

1 tablespoon cooking oil

.1 8-ounce can red kidney beans

1 8-ounce bottle taco sauce

2 small tomatoes

4 cups tom mixed salad greens

1/2 cup shredded cheddar cheese (2 ounces)

Plain tortilla chips or com chips

Dairy sour cream (optional)

Salsa (optional)

For meat mixture, if using turkey, preheat a large skillet over high heat and add cooking oil. (If using beef, omit preheating and the oil.) Break the thawed meat into large pieces while adding it to the skillet. Cook meat over high heat till turkey is no longer pink or beef is brown, then drain off fat.

While meat is cooking, drain beans. Then stir beans and taco sauce into the cooked meat. Bring to boiling, then reduce heat. Cover and simmer for 3 minutes.

While mixture is simmering, cut each tomato into 8 wedges. Place salad greens on large salad plates. Spoon warm meat mixture on top of greens. Sprinkle with cheese. Arrange tomatoes and chips around outer edges of the plates. If desired, serve with avocado dip, sour cream and salsa. Makes 2 serving.

Occasionally you have meat prepared, whether it be ham, chicken, turkey or beef, and all you need are those perfect side dishes. The following quick-to-fix dishes only take about 10 minutes to prepare. Give them a try, then, sit down, eat and enjoy! The Herbed Potato Wedges are my favorite and a dish that's served at least twice a week in our house.

Herbed Potato Wedges

A quick version of French fries.

2 tablespoons butter or margarine

3 medium potatoes (about 1 pound)

1/4 teaspoon dried basil, oregano, or tarragon, crushed

1/4 teaspoon onion salt or garlic salt

1/8 teaspoon pepper

Preheat broiler. Meanwhile, place butter or margarine in a 13 by 9 by 2 inch baking pan. Then place pan under preheating broiler until butter or margarine is melted.

While the broiler is preheating and butter or margarine is melting, scrub potatoes. Then cut each potato into 8 wedges. Stir basil, oregano, or tarragon; onion or garlic salt; and pepper into melted butter or margarine. Then add potato wedges. Stir to coat potatoes with butter mixture.

Place pan containing potatoes 3 inches from the heat. Broil potatoes for 5 minutes. Using a wide spatula, turn potato wedges over and broil about 3 minutes more or till tender. Makes 4 servings.

Pasta-Veggie Toss

Be sure to drain the pasta and vegetables well. Extra water dilutes the dressing.

1/2 cup tiny shell macaroni or other small pasta

1 cup loose-pack frozen mixed zucchini, carrots, cauliflower, lima beans, and Italian beans

1 2 1/4-ounce can sliced pitted ripe olives

1/4 cup creamy Italian or creamy cucumber salad dressing

In a medium covered saucepan bring 2 cups hot water to boiling. Add pasta and return to boiling. Reduce heat and gently boil for 4 minutes. Then add frozen vegetables. Return to boiling then reduce heat. Gently boil about 4 minutes more or till pasta is tender and vegetables are nearly tender. Drain mixture, then transfer it to a large bowl of ice water. Let mixture stand for 4 minutes. Drain well and remove any unmelted ice cubes. Meanwhile, drain olives.

Transfer pasta mixture to a medium bowl. Add olives. Pour dressing over vegetable mixture. Toss lightly to coat. Serve 4.