Easy Chicken Tetrazzini II

Easy Chicken Tetrazzini II
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Sounds good. Several cooking methods used but ultimately this will be a baked casserole.
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Easy Chicken Tetrazzini II
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Sounds good. Several cooking methods used but ultimately this will be a baked casserole.
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Servings Prep Time
6-8 servings 1 hour
Cook Time
45 minutes
Ingredients
For the Chicken & Broth
Remaining Ingredients
Servings: servings
Instructions
  1. To make the broth, add the chicken, onion, carrot, and celery to a large pot with the 7 cups of water. Bring to a boil then reduce to a simmer, cook for about 20-30 minutes. Remove the pot from the burner and let it cool to room temp on its own, this will give good tender and juicy chicken.
  2. Once cooled, remove the chicken to a cutting board.
  3. Pour the liquid in the pot through a strainer, discard contents of the strainer, return the broth to the same pot. Now you have fresh homemade broth, wasn't that simple and easy?
  4. Preheat your oven to 190 C. Butter a 9x13 baking dish and set that aside.
  5. Bring the broth to a boil and add the pasta and cook until it is just tender. Remove the pot from the burner and let sit for 5 minutes.
  6. While the pasta is sitting (it is soaking up flavor), go ahead and cut the chicken into bite size pieces, set aside.
  7. In a large mixing bowl, add the two soups, garlic and onion powders, and half the cheese. Mix together. Now you are ready to put this together.
  8. Drain the pasta. Place half the pasta in the baking dish and spread out to an even layer.
  9. Layer half the chicken on top.
  10. Spread half the soup mixture on the top.
  11. Repeat the layers then sprinkle the remaining cheese on the top. Cover with foil and bake for 45 minutes.
  12. Remove from oven, let rest for 5 minutes, serve with a salad for a nice meal.
Recipe Notes

Three good sized chicken breasts might, just might, cost 65 Baht. Without running the numbers, this is a Low Cost meal for sure.

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

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

Hash Brown Casserole

Hash Brown Casserole
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Sounds excellent. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Hash Brown Casserole
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Sounds excellent. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Servings Prep Time
20 servings as a side 20 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings as a side
Instructions
  1. If using homemade hash browns, go ahead and blanch them for about 3 minutes in a pot of boiling water, drain and squeeze dry.
  2. If using frozen hash browns, thaw and drain those.
  3. Heat your oven to 190 C. Get out a 9x13 baking dish,
  4. Saute the onion, bacon, and bell pepper in a large non stick skillet until the bacon is crisp, about 5 minutes, stir occasionally. Remove to a bowl.
  5. In the baking dish, add the hash browns, soup, sour cream, and 1 cup of cheese, mix lightly. Add the bacon and onion mixture and stir that in. Spread out evenly. Top with the remaining cheese.
  6. Bake for 40 to 45 minutes, uncovered, or until heated through.
  7. Serve with some fried eggs and toast. Perfect for a breakfast or dinner, I always love breakfast for dinner.
Recipe Notes

Low cost.

Shortcuts: Hash Browns, Condensed Cream of Mushroom Soup, Sour Cream.

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

Pork & Stuffing Casserole

Pork & Stuffing Casserole
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Sounds perfect, and two of the major ingredients can be made from shortcuts for cost savings, and in my opinion, better taste. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Pork & Stuffing Casserole
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Sounds perfect, and two of the major ingredients can be made from shortcuts for cost savings, and in my opinion, better taste. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Servings Prep Time
4 servings 10 minutes
Cook Time
1 hour
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Oil or butter a 9x13 baking dish.
  2. Heat a splash of cooking oil in large non stick pan, season chops with salt and pepper as desired, browns chops on both sides, remove from pan and place in the baking dish.
  3. Prepare the boxed stuffing according to package or make from the shortcut. Spoon the stuffing over the chops.
  4. Mix together the milk and soup, pour over the top of the chops.
  5. Cover the dish with foil and bake for 1 hour. You can bake longer for increased tenderness if desired, the chops will remain moist.
  6. Remove the foil for the last 15 to 20 minutes of baking to nicely brown the top of the casserole.
  7. Serve.
Recipe Notes

I will price this when I get 4 pork chops again, for now I will say Low cost.

Shortcuts: Stove Top Stuffing, Condensed Cream of Mushroom Soup.

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

Classic Green Bean Casserole

Classic Green Bean Casserole
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Been a long time since I have enjoyed this side dish. I remember this dish from when I was just a wee boy growing up and was a common side dish. On my to cook list. This is a low cost dish as long beans are very inexpensive, and you can use shortcuts to make the soup and french fried onions. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
20-30 minutes
Classic Green Bean Casserole
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Been a long time since I have enjoyed this side dish. I remember this dish from when I was just a wee boy growing up and was a common side dish. On my to cook list. This is a low cost dish as long beans are very inexpensive, and you can use shortcuts to make the soup and french fried onions. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
8 servings 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C.
  2. Cut the long beans into 1 to 1 1/2 inch pieces, steam until cooked but crisp, about 3 to 5 minutes, drain.
  3. In a 8x8 inch glass baking dish, mix together the soup, milk, and cooked long beans. Place in the oven and cook for about 20 to 25 minutes, then sprinkle the french fried onion over the top and continue baking for another 5 minutes.
  4. Serve as a side with any main dish.
Recipe Notes

Low cost.

Shortcuts: Condensed Cream of Mushroom Soup, French Fried Onions.

Adapted from an internet recipe.

Meatballs & Gravy I

Meatballs & Gravy I
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This recipe is going to make use of another recipe for Italian meatballs, party size or dinner size is up to you. If you are in a pinch for time or like the convenience, go with store bought frozen meatballs. This is a Slow Cooker recipe. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
12-24 hours
Cook Time
3-6 hours
Prep Time
12-24 hours
Cook Time
3-6 hours
Meatballs & Gravy I
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This recipe is going to make use of another recipe for Italian meatballs, party size or dinner size is up to you. If you are in a pinch for time or like the convenience, go with store bought frozen meatballs. This is a Slow Cooker recipe. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time
12-24 hours
Cook Time
3-6 hours
Prep Time
12-24 hours
Cook Time
3-6 hours
Ingredients
Servings:
Instructions
  1. You need 2 to 2 1/2 kilos of cooked Italian meatballs, these can be party size (gold ball size) or larger dinner size. You have several options to do this. 1. You can use what ever meatball recipe you are familiar with. 2. Use the meatball recipe on this site, which can be made on the day you are making this recipe, or from frozen as it is a general make ahead type recipe, link is in Recipe Notes section. 3. Last resort, you can use store bought frozen meatballs. If using frozen meatballs, thaw them, if using fresh made AND cooked meatballs, they need to be cooled to room temperature.
  2. In a large mixing bowl, add the soup (if using homemade from the short, it needs to be room temperature), sour cream, and water. Mix, then add the meatballs and mix those in to ensure all are coated well.
  3. Refrigerate the meatballs and mixture overnight. this allows the meatballs to absorb the flavors.
  4. The next day, pour the meatballs and mixture into your slow cooker and set to Low setting until the mixture is hot and the meatballs heated through.
  5. If the meatballs did not soak overnight, heat on Low setting for a longer time, 3-5 hours so they can absorb the flavor and have a better taste to them.
  6. For party size meatballs, serve as appetizers. For dinner size meatballs, I would serve over cooked pasta along with the sauce.
Recipe Notes

Figure about 500 Baht/2 1/2 kilos of beef. Source it locally and you may get it for less. This recipe makes a lot so I will just state now Low cost until I make these and verify serving sizes.

Shortcuts: Italian Meatballs, Condensed Cream of Mushroom Soup, Sour Cream.

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

Crab Bisque

Crab Bisque
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Sounds, and reasonable enough to use imitation crab for cost saving instead of lump crap, which is what I will do the first time I make this to verify the consistency of the bisque. There is several shortcuts for additional savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Crab Bisque
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Sounds, and reasonable enough to use imitation crab for cost saving instead of lump crap, which is what I will do the first time I make this to verify the consistency of the bisque. There is several shortcuts for additional savings. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a large sauce pan, mix together the milk, soups, and cream, bring to a boil stirring often, then reduce to a simmer.
  2. Stir in the crab meat and warm through.
  3. Serve garnished with chives sprinkled on top and crackers or bread on the side.
Recipe Notes

I will price this when I either pick some fresh crabs (cheapest way) or buy lump crab meat frozen. This should be easily low cost.

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

Adapted from an internet recipe.

Drunk Monkey Garlic & Mushroom Pork Chops

Drunk Monkey Garlic & Mushroom Pork Chops
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This is from a good friend and I trust her recipes, and this is delicious, I made this on 14 Oct 2017. The red wine imparts a nice flavor in the chops and the sauce. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Drunk Monkey Garlic & Mushroom Pork Chops
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Votes: 1
Rating: 5
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This is from a good friend and I trust her recipes, and this is delicious, I made this on 14 Oct 2017. The red wine imparts a nice flavor in the chops and the sauce. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. You can use standard bone in or boneless pork chops this. I used 4 thick cut (1 1/2 to 2 inches thick, 350 to 430 grams each) boneless loin chops, read the Variant listed below if you want to use these.
  2. Place the pork chops in your slow cooker, top the chops with the mushrooms and garlic.
  3. Mix together the wine and soup, pour over the chops. (This photo is from about an hour into cooking.)
  4. Cover and cook on Low setting for 6 to 8 hours. Check for tenderness at 6 hours, if tender they are ready to be served, if not tender to your liking, continue cooking and keep checking every hour. Serve with mashed potatoes and a vegetable for a complete meal.
Recipe Notes

For the pork chops I used, the thick cut loin chops, 4 of them were 200 Baht. For 4 servings, this is about $1.47 per serving.

Shortcut: Condensed Cream of Mushroom Soup.

Variant: Use thick cut boneless loin chops or any chops thicker than 1 inch, if you want to use these, first, pound each chop with a needle tenderizer, two, you may need to extend the cooking time for tender chops but you do risk drying them out as well, so keep checking tenderness from 6 hours on.

Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.

Sipo Egg II

Sipo Egg II
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is a creamy version of this side dish, and certainly sounds good. On my to cook list for sure, and soon. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Sipo Egg II
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Sipo Egg is a Filipino quail egg and shrimp recipe that originated in Pampanga, Philippines. This is a creamy version of this side dish, and certainly sounds good. On my to cook list for sure, and soon. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, add the oil and butter, when hot, the shrimp, cook the shrimp about a minute on each side, remove the shrimp and set aside.
  2. Same pan, add a splash of oil if the pan is dry and cook the onion and garlic until the onion is soft, then add the carrots and peas and stir often and cook for 3 minutes.
  3. Pour in the water and bring to a boil, hold that for 1 minute then reduce to medium heat. Add the shrimp and quail eggs and stir in.
  4. Add the soup and cream, stir to mix well, add the cashews, season with salt and pepper. Simmer for a minute or two to heat everything through and thicken a bit.
  5. Serve as a side with any dish.
Recipe Notes

Figure about 20 Baht for the quail eggs, and about 75 Baht for the shrimp, both locally obtained in local markets. For 6 servings, this is about 44 cents per serving.

Shortcuts: Perfect Hard Boiled Quail Eggs, Condensed Cream of Mushroom Soup.

Provided by Panlasang Pinoy and the link to this recipe is here.
United States.

Smothered Salisbury Steak

Smothered Salisbury Steak
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Sounds great, on my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Smothered Salisbury Steak
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Sounds great, on my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. In a large mixing bowl, add the beef, 1/4 can of the mushroom soup, bread crumbs, egg, onion, and steak seasoning. Combine thoroughly, divide the mixture into 4 parts, then form each part into an oval.
  2. In a large non stick pan, heat the oil and 1 tablespoon of butter. Add the patties and brown on each side then remove to a plate.
  3. Remove the pan away from the heat and add the remaining butter and cognac (or wine), then return the pan to heat, when hot, saute the mushrooms until browned, then stir in the stock and gravy mix, then stir in the remaining mushroom soup. Add the patties to the pan and spoon the gravy over them, cover the pan and simmer for 20 to 25 minutes to thicken the gravy and finish cooking the patties through.
  4. Serve with mashed potatoes, pasta, or even rice.
Recipe Notes

Figure about 100 Baht/500 grams of beef. For 4 servings, this is about 74 cents per serving.

Shortcuts: Condensed Cream of Mushroom Soup, Italian Bread Crumbs, Brown Gravy.

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

5-Ingredient Crock Pot Chicken & Mushrooms

5-Ingredient Crock Pot Chicken & Mushrooms
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This sounds very good! Chicken and mushrooms in a gravy sauce, on my to cook list for sure! (Salt & pepper do not count for the 5 ingredients.)
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5-7 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5-7 hours
5-Ingredient Crock Pot Chicken & Mushrooms
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This sounds very good! Chicken and mushrooms in a gravy sauce, on my to cook list for sure! (Salt & pepper do not count for the 5 ingredients.)
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5-7 hours
Servings Prep Time
4-6 servings 5 minutes
Cook Time
5-7 hours
Ingredients
Servings: servings
Instructions
  1. Use the butter and grease your slow cooker insert, leave the remaining butter in the bottom of the insert.
  2. Add the sliced mushrooms and spread into a layer. Place the chicken over the top of the mushrooms. Mix together the stock and soup and pour over the chicken. Add salt and pepper to your liking.
  3. Cover and cook on Low setting for 5 to 7 hours. Chicken will be fall apart tender.
  4. If a thicker gravy is desired, mix together 2 tablespoons cornstarch and 1/4 cup cold water to make a slurry. Remove the chicken from the slow cooker, slowly whisk in the slurry, return the chicken to the slow cooker. Cover and cook for another 20 minutes on High setting.
  5. Serve with pasta or rice and a steamed vegetable.
Recipe Notes

Figure about 70 Baht for the 4 chicken breasts. For 4 servings, this is about 52 cents per serving.

Shortcut: Condensed Cream of Mushroom Soup.

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