With a recession on, here's some cheap skillet dinners:

SOUTHERN SKILLET SUPPPER

1 pound ground beef(mince)
1 cup onion, finely chopped
1 cup green bell pepper, chopped
1/2 Tablespoon worcestershire sauce
1 can tomato soup
1/2 soup can water
1/2 teaspoon bottled Louisiana hot sauce, or cayenne pepper (optional)
white rice, cooked

In a large deep skilllet, brown ground beef. Cook onion and green pepper with beef, until softened. Cook beef until fine and crumbly. Drain off fat and stir in remaining ingredients--except rice. Cover and cook over low heat 15 minutes. Serve over hot rice. (if you don't like rice, can be served over buns or mashed potatoes)

CHICKETTI

2 cups diced or shredded cooked chicken (canned or leftover chicken may be used)
1 cup canned (drained) or fresh diced tomatoes
1 clove garlic, minced
1/2 cup yellow onion, finely chopped
1 to 2 Tablespoons butter or margarine
1/2 (approx. 8 to 10 oz) package spaghetti, broken into approximately 2 to 3 inch pieces, cooked, and drained.
1 teaspoon dried oregano
1/4 teaspoon black pepper
1 can Campbell's or other brand cream of chicken or cream of mushroom soup
1/2 soup can water

In a large skillet, melt butter, saute onion in butter, until soft. Add garlic and continute to saute, for 2 more minutes. Drain off butter. Stir in chicken, soup, water tomatoes, and seasoning. Bring to a boil. Stir in spaghetti. Reduce heat and simmer for about 10 to 15 minutes, stirring occasionally.