Garlic Lemon Baked Chicken

Garlic Lemon Baked Chicken
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This comes from a good friend, and when he prepares this, his family is drooling and waiting in the kitchen. Basic ingredients is a bonus as well. You cannot mess this up. No serving size is listed, this is a make as much as you need type recipe.
Cook Time
40-60 minutes
Cook Time
40-60 minutes
Garlic Lemon Baked Chicken
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This comes from a good friend, and when he prepares this, his family is drooling and waiting in the kitchen. Basic ingredients is a bonus as well. You cannot mess this up. No serving size is listed, this is a make as much as you need type recipe.
Cook Time
40-60 minutes
Cook Time
40-60 minutes
Ingredients
Servings:
Instructions
  1. The chicken pieces are up to your preference, skin on or off also your preference. Keep in mind that when baking different types of pieces together, smaller pieces cook faster than larger pieces, so try and use the same type of pieces, like all thighs or all breasts, etc. Place the chicken in a zip lock bag.
  2. Pound the garlic in a mortar into a paste or use a food processor, add the garlic paste to a jar.
  3. Add equal amounts of olive oil and lemon juice to the jar, be generous, seal the jar with the lid and shake it to mix together the oil, juice, and garlic. Pour the contents of the jar into the zip lock bag, squeeze out the air in the bag and seal, squish the chicken around to coat the pieces. Place in the fridge overnight.
  4. When you are ready to bake, preheat your oven to 180 C. Place chicken in a baking dish for 40-60 minutes or until the juices run clear.
  5. Serve with rice or mashed potato.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Crock Pot Chicken and Noodles

Crock Pot Chicken and Noodles
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Sounds excellent, a must try for me. Several shortcuts to prepare for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 5 minutes
Cook Time
4-6 hours
Servings Prep Time
8 servings 5 minutes
Cook Time
4-6 hours
Crock Pot Chicken and Noodles
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Sounds excellent, a must try for me. Several shortcuts to prepare for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 5 minutes
Cook Time
4-6 hours
Servings Prep Time
8 servings 5 minutes
Cook Time
4-6 hours
Ingredients
Servings: servings
Instructions
  1. Butter your slow cooker insert, place the cubed chicken on the bottom of the insert.
  2. In a large mixing bowl, add the soup, gravy packets, parsley, garlic powder, and the stock, whisk to combine. Pour this over the chicken, cover and cook on Low setting for 4 to 6 hours.
  3. At the 4 hour mark, check the tenderness of the chicken, if tender, go ahead cook the egg noodles in a pot of salted boiling water to just before tender, drain well then add to the slow cooker and mix them in, add a bit of water if needed, make sure the noodles are submerged in the sauce. Cook for another 20 to 30 minutes, season with salt and pepper to taste, serve. IF the chicken is not tender, wait an hour, check the tenderness, if ok, proceed with the cooking the noodles as stated above and go from there.
Recipe Notes

The chicken will cost about 70 Baht/kilo. You can use white or dark or a combination of the two. For 8 servings, this is about 26 cents per serving.

Shortcuts: Condensed Cream of Chicken Soup, Chicken Gravy Mix.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Bread Chicken Spring Rolls

Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Bread Chicken Spring Rolls
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I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Servings Prep Time
10 spring rolls 30 minutes
Cook Time
15 minutes
Ingredients
For the Chicken Stuffing
Servings: spring rolls
Instructions
For the Stuffing
  1. Heat the oil in a wok or non stick pan and add the garlic and ginger, when fragrant, add the white spring onion and green chilies, stir fry until the onion and chili are softened, then add the chicken, black pepper, and salt and stir fry to mix together.
  2. Add the carrot, bell pepper, cabbage, soy sauce, sugar, vinegar, and the green part of the spring onion, stir well on high heat for 30 seconds and remove to a bowl and set that aside until it cooled.
To Assemble
  1. Take a slice of bread and lay it on a flat surface, with a rolling pin, roll the bread into a thin flat slice.
  2. Spread some mayo on the slice, place about 2 teaspoons of the chicken stuffing on the edge of the slice nearest you, then tightly roll the bread slice away from you, you can use water to make the last edge stick together. Place on a plate, seam side down. Repeat for remaining slices.
  3. Heat a non stick pan with a splash of cooking oil on medium heat, and fry the spring rolls, turning often until golden brown.
  4. Serve.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Slow Cooker Angel Chicken & Pasta

Slow Cooker Angel Chicken & Pasta
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I was hooked on just the mention of chicken and pasta. Now this is a slow cooker recipe which means it is pretty much hands off for the most part. Several shortcuts are listed for savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
4-6 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
4-6 hours
Slow Cooker Angel Chicken & Pasta
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I was hooked on just the mention of chicken and pasta. Now this is a slow cooker recipe which means it is pretty much hands off for the most part. Several shortcuts are listed for savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
4-6 hours
Servings Prep Time
6-8 servings 20 minutes
Cook Time
4-6 hours
Ingredients
Servings: servings
Instructions
  1. Lightly butter your slow cooker insert, then add the soup, cream cheese, broth and dressing mix to the slow cooker and mix, see you did not even need to dirty a bowl for this.
  2. Stir in the chicken. Cover and cook on Low setting for 4-6 hours.
  3. Now right after you turned on the slow cooker, go ahead and heat a pot of water to boiling, add some salt. When boiling, add the fettuccine and cook until just before before done. Drain and rinse, cover and place in the fridge. Take a break for a few hours now.
  4. About 45 minutes to an hour before serving, add the pasta from the fridge, and sprinkle in some spring onion or parsley, reserve a bit of spring onion or parsley for garnish, stir well and cover and cook for just long enough to heat the pasta through, 45 minutes to an hour.
  5. Serve with spring onion or parsley sprinkled on top, and sprinkle with some Parmesan cheese to taste.
Recipe Notes

Figure about 75 Baht/kilo for the chicken. The Cream cheese is about 120 Baht, go with Caroline brand, that saves you 30 Baht right there. For 6 servings, this is about 95 cents per serving.

Variant: Use Condensed Cream of Chicken Soup in place of the mushroom soup.

Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Creamy Chicken Cordon Bleu Casserole III

Creamy Chicken Cordon Bleu Casserole III
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Sounds like another winner of a casserole, on my to cook list for sure, hard to go wrong with a casserole, especially one with chicken, ham, cheese and white sauce.
Servings Prep Time
12 servings 20-30 minutes
Cook Time
45 minutes
Servings Prep Time
12 servings 20-30 minutes
Cook Time
45 minutes
Creamy Chicken Cordon Bleu Casserole III
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Sounds like another winner of a casserole, on my to cook list for sure, hard to go wrong with a casserole, especially one with chicken, ham, cheese and white sauce.
Servings Prep Time
12 servings 20-30 minutes
Cook Time
45 minutes
Servings Prep Time
12 servings 20-30 minutes
Cook Time
45 minutes
Ingredients
For the Casserole
  • 5-6 cups chicken cooked, shredded, breasts, thighs
  • 250 grams ham sliced, thin sliced is perfect
  • 2 cups Swiss cheese shredded
For the White Sauce
For the Topping
Servings: servings
Instructions
For the Casserole
  1. Preheat your oven to 180 C. Butter 9x13 baking dish. Put the chicken evenly in the bottom of the dish, layer the ham, then sprinkle with the cheese. Set aside.
For the White Sauce
  1. Melt the butter in a medium size sauce pan over medium heat, once the butter is melted, add all the flour stir to make a thick roux, will look like thick paste.
  2. Once it is smooth and bubbly, slowly pour in the milk while whisking to make a smooth sauce. Continue to cook over medium heat, stirring constantly until the sauce thickens.
  3. Whisk in the lemon juice, mustard, salt, paprika, and pepper. Bring the sauce barely to a boil then remove from heat and pour over over the cheese in the dish.
For the Topping
  1. Melt the butter in a medium size sauce pan, when the butter is melted, mix in the panko, salt and lemon pepper. Sprinkle on top of the casserole.
  2. Bake uncovered for 45 minutes or until the top is just starting to brown up. Let cool for 10-15 minutes before serving.
Recipe Notes

I will price this when I make it due to the amount of chicken needed, I will have to determine what that is. I will estimate low cost for now and will revise that after I make this.

Provided courtesy of good friend, Stephen Connell.
United States.

Chinese Steamed Chicken

Chinese Steamed Chicken
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Sounds very good. If you have a steamer basket for your rice, perfect, use that, or use any steaming method you prefer. On my to cook list for sure.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
20-30 minutes
Chinese Steamed Chicken
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Sounds very good. If you have a steamer basket for your rice, perfect, use that, or use any steaming method you prefer. On my to cook list for sure.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
20-30 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
20-30 minutes
Ingredients
For Marinating
For the Dipping Sauce
Servings: servings
Instructions
  1. For the chicken you can use half a chicken or chickens parts to your liking, I will use legs and thighs when I make this. You would want about 500-750 grams of chicken.
  2. Clean the chicken and then spread the marinating sauce evenly on both sides. Lay ginger shreds and green onion shreds over to marinate at least 30 minutes.
  3. Then place in your steamer. I am going to use my rice cooker steamer tray. If you are using a steamer with wok or pot, steam with high heat for around 20 to 30 minutes until soft (or you can easily insert a chop sticker in). Transfer out and cut into chunks of your favorite size. Sprinkle with spring onion.
  4. While the chicken is steaming, prepare the dipping sauce. In a small sauce pan, heat up 1 tablespoon sesame oil and stir fry chopped garlic and spring onion until aromatic. Then add oyster sauce, light soy sauce, and water. Mix well and bring to a boil. Transfer to dipping bowls and cool down a little bit. Serve the chicken with the dipping sauce and rice on the side.
Recipe Notes

If using 500 grams of quarters (separated before or after steaming), this would cost 37 Baht. For 2 servings, this is about 54 cents per serving.

This recipe for Chinese Steamed Chicken is from China Sichuan Food.

King Ranch Chicken Casserole

King Ranch Chicken Casserole
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Sounds like an easy casserole, on my to cook list. Use the shortcuts for savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8-10 servings 30 minutes
Cook Time
30 minutes
King Ranch Chicken Casserole
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Sounds like an easy casserole, on my to cook list. Use the shortcuts for savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8-10 servings 30 minutes
Cook Time
30 minutes
Servings Prep Time
8-10 servings 30 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. For the chicken go with 750 grams to 1 kilo, quarters, breasts, what ever you like, boil or bake to cook, let cool enough to handle and debone if needed, remove skin if needed, and chop to get the cups needed.
  2. Preheat your oven to 180 C. Lightly grease a 9x13 baking dish with butter.
  3. Cook onion and bell pepper in hot oil in a large skillet over medium high heat, about 5 minutes or until tender. Stir in chicken and next 7 ingredients, remove from heat.
  4. Tear tortillas into 1 inch pieces,layer 1/3 of tortilla pieces in bottom of the baking dish, top with 1/3 of the chicken mixture, then top with 1/3 of the cheese. Repeat these same layers 2 more times.
  5. Bake for 30 to 35 minutes or until just beginning to brown on the top.
  6. Serve with a green salad for a complete meal.
Recipe Notes

Going with 1 kilo of quarters, 75 Baht/kilo and the cheese would be about 180 Baht for a 250 gram block, shredded. I cannot price the corn tortillas yet so I will update this when I locate those. For 8 servings, this is about 94 cents per serving, however, the tortillas, unless you make them yourself, will put this at fair value at least.

Variant: Substitute the condensed cream of chicken soup for 1 cup of sour cream.

Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup.

Provided courtesy of good friend, Stephen Connell.
United States.

Club Salad

Club Salad
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This is a Leftover meal, no serving sizes are stated, and is low cost for the chicken and there is even a shortcut to use for even more savings. Link to the shortcut is listed in the Recipe Notes section.
Club Salad
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This is a Leftover meal, no serving sizes are stated, and is low cost for the chicken and there is even a shortcut to use for even more savings. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
Servings:
Instructions
  1. Toss together lettuce, tomatoes, bacon, avocado, and chicken.
  2. Whisk equal amounts of mayo and mustard with a splash of vinegar.
  3. Drizzle dressing over the salad, top with croutons and hard boiled eggs.
  4. Serve as a side or a large salad as a main for a lunch or light dinner.
Recipe Notes

Low cost as this is a leftover dish made with chicken from a previous recipe.

Shortcut: Croutons.

Adapted from an internet recipe.

Chicken Alfredo Baked Ziti

Chicken Alfredo Baked Ziti
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Sounds very good. On my to cook list.
Servings Prep Time
6-8 servings 20-30 minutes
Cook Time
15-20 minutes
Servings Prep Time
6-8 servings 20-30 minutes
Cook Time
15-20 minutes
Chicken Alfredo Baked Ziti
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Sounds very good. On my to cook list.
Servings Prep Time
6-8 servings 20-30 minutes
Cook Time
15-20 minutes
Servings Prep Time
6-8 servings 20-30 minutes
Cook Time
15-20 minutes
Ingredients
For the Alfredo Sauce
Servings: servings
Instructions
  1. The best way to prepare your chicken is to just boil it, when cooked through, allow the chicken to remain in the water until cooled to room temperature, this will give juicy chicken. The liquid is now broth, use that when making the sauce.
  2. Preheat your oven to 200 C. Grease a 9x13 baking dish with butter, set the dish aside.
  3. Prepare the Alfredo sauce; heat butter oil in a large non stick pan over medium heat. Add garlic and cook for one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Cook for an additional minute to cook the flour, stirring occasionally.
  4. Slowly whisk in the chicken broth, whisk until smooth and no lumps. Whisk in milk, and bring the mixture to a simmer. Let cook for an additional minute until thickened.
  5. Add Parmesan cheese, salt, and pepper, and stir until cheese melts. Remove from heat and set aside.
  6. Cook the pasta until it’s just tender. Drain and add it to the pan with the Alfredo sauce. Add the chicken and broccoli florets. Toss until everything is evenly coated.
  7. Pour half of the pasta mixture into the prepared baking dish. Sprinkle half of the shredded mozzarella cheese evenly over the pasta layer. Next, layer the remaining half of the pasta mixture and sprinkle the remaining shredded mozzarella cheese on top.
  8. Bake for 15-20 minutes or until the cheese is melted and just barely starts to turn golden. Remove and serve immediately, sprinkled with optional garnishes if desired.
Recipe Notes

The chicken, about 40 Baht, think 2-3 breasts or 4 thighs. The cheeses however, are costly. Figure Mozzarella at 142 Baht/200 grams, and Parmesan at 150 Baht/100 grams. For 6 servings, this is about $1.63 per serving.

Adapted from an internet recipe. 

Chicken Noodle Casserole

Chicken Noodle Casserole
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Sounds delicious. Easy ingredients, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Chicken Noodle Casserole
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Sounds delicious. Easy ingredients, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Servings Prep Time
4-6 servings 5 minutes
Cook Time
15-20 minutes
Ingredients
For the Crunchy Topping, optional
Servings: servings
Instructions
  1. Preheat your oven to 200 C. Grease an 8 inch or 7x11 baking dish with butter.
  2. To the casserole dish, add the egg noodles, chicken, peas and carrots, soup, sour cream, and milk. Mix together.
  3. If you like your casserole with a crunchy topping, mix together the breadcrumbs, melted butter, pepper, and salt in a medium bowl. Sprinkle the top of the casserole with the breadcrumb mixture.
  4. Bake the casserole for 15 to 20 minutes, or until the top is bubbling and the breadcrumbs (if using) are toasted. Serve.
Recipe Notes

For the chicken, use any parts you like, bake or boiled is fine. If you boil, reserve the broth for use in another recipe. Maybe 40 to 50 Baht worth of chicken in this recipe. For 4 servings, this is about 37 cents per serving.

Variant: Double the recipe and use a 9x13 baking dish.

Shortcuts: Condensed Cream of Chicken Soup, Sour Cream, Italian Bread Crumbs.

Adapted from an internet recipe.