Halloween is a little more than a week away, so let’s start planning supper now.

As we all know, that can be a hectic night! Parents with young ones are trying to get them to eat some kind of real food, rigging costumes and getting the goodies ready to hand out. Before you turn around, it’s 6 o’clock and trick-or-treaters are knocking at your front door.

Even if you don’t have young ones, you need to eat early because those little witches and ghosts, along with a snow princess and a Power Ranger or two, will be showing up every five minutes for the next two hours.

Eliminate the chaos, and cook something a day or two ahead of time.

These recipes feature an easy lima bean (or butter bean) and ham soup with cornbread muffins on the side, and a delicious pot of red beans and rice. These aren’t your everyday red beans; these are well-seasoned and flavored with salt pork and smoked sausage. The recipe is a time-tested family favorite from Glenn and Sharon Andrew, of Humble, Texas.

Chili or chili dogs will probably be on many tables that night. When asking friends about ideas for Halloween night meals, quite a few told me what they recalled about Halloween night was “chili pie.” Remember splitting open a small bag of Fritos and spooning hot chili and cheese over them and eating it out of the bag with a spoon.

The grocery store I was in did not have plain Fritos in small bags, so I bought the medium size and thought you could crush them over your bowl of chili topped with cheese and green onions.

If you have ground deer meat in your freezers, it makes wonderful, lean chili. Just make it ahead of time and enjoy it Halloween night.

So let’s get some chili cooking — serve it in a bowl, over a hot dog on a bun, over a burger or as a Frito pie. Then you’ll be ready to let the trick or treating begin.

Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com