Author Archive
Chicken a la King II (Slow Cooker)
January 26, 2019 Lee
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Chicken a la King II (Slow Cooker)

Sounds like an easy and tasty slow cooker recipe, and very versatile as well. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 2 cans condensed cream of chicken soup, (Shortcut)
  • 3 tablespoons all purpose flour
  • 1/4 teaspoon black pepper
  • 1 dash cayenne pepper
  • 500 grams chicken breasts, boneless, skinless, cut into bite size pieces, (1 lb)
  • 1 stalk celery, chopped
  • 1/2 cup green bell pepper, diced
  • 1/4 cup onion, diced
  • 1 package frozen peas, (10 oz / 284 grams)
  • 2 tablespoons pimento, diced
  • cook rice, or egg noodles, for serving

Instructions
 

  • To the slow cooker, add the condensed soup, flour, black pepper, and cayenne pepper, whisk together until smooth.
  • Add the chicken, bell pepper, onion, and celery and stir together. Cover and cook on Low setting for 4-5 hours or until the chicken is cooked through.
  • Add the peas and pimentos and stir in. Cover and continue cooking on Low for another 30 minutes.
  • Serve over rice or egg noodles, enjoy.

Notes

Low cost.
Shortcut: Condensed Cream of Chicken Soup.
Variants: 1. Add sliced mushrooms. 2. Add red bell pepper in place of the pimento.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Chicken Provolone
January 25, 2019 Lee
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Chicken Provolone

Sounds like a simple and easy dish, just six ingredients as well. On my to make and taste list.
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Prep Time 5 minutes
Total Time 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 1 tablespoon butter
  • black pepper, as desired
  • 8 fresh basil leaves
  • 4 slices thin proscuitto, or deli ham
  • 4 slices Provolone cheese

Instructions
 

  • In a large non stick pan on medium heat and add the butter. Sprinkle both sides of the chicken with pepper as desired. When the butter is melted and the pan hot, add the chicken, cook for 4-5 minutes on each side or until juices run clear.
  • Heat your broiler, and for those with counter top ovens, heat the top element to broil. Line a baking sheet with foil, and place the chicken on the foil.
  • Top each piece of chicken with 2 basil leaves, 1 slice of prosciutto or ham, and 1 slice of cheese.
  • Broil for 1-2 minutes or until the cheese is melted.
  • Serve with sides of your choice.

Notes

Lost cost per serving.
Variants: 1. Use fresh sage leaves in place of basil. 2. Use thin sliced salami in place of the prosciutto. 3. Use Swiss cheese in place of Provolone.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Lemon Thyme Rice (Rice Cooker)
January 25, 2019 Lee
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Lemon Thyme Rice (Rice Cooker)

Adapted from an internet recipe.
Excellent seasoned rice! I use my basic 1 liter (1 quart) Cook and Warm rice cooker. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 tablespoon butter
  • 1 cup dry Jasmine rice, rinsed and drained
  • 1½ cups chicken broth, Shortcut
  • 1 tablespoon lemon or lime juice
  • 1 teaspoon dried thyme
  • â…› teaspoon lemon pepper

Instructions
 

  • Turn your rice cooker to the Cook setting and melt the butter.
  • When the butter is melted, stir in the rinsed and drained rice and coat with the butter, cook, stirring often, to lightly brown the rice, takes just a few minutes.
  • Stir in the broth, lemon juice, thyme, and lemon pepper.
  • Place the cover on the cooker and allow the Cook cycle to complete as indicated by it switching to the Warm setting.
  • Fluff with a rice paddle.
  • Serve as a side with any dish. Enjoy.

Notes

Shortcut: Chicken Broth (Pressure Cooker).
#1 Go-To Recipes,Seasoned Rice - Rice Cooker,Sides - Rice Cooker
Onion Rice (Rice Cooker)
January 25, 2019 Lee
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Onion Rice (Rice Cooker)

Adapted from an internet recipe.
I made this on 27 Apr 2022, and it is so good, my wife and I enjoyed nearly the whole cooker! Easy and flavorful rice. I used my basic 1 liter (1 quart) Cook and Warm rice cooker. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side
Cuisine American
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 cup dry Jasmine rice
  • 2 cups chicken broth, fresh or from powder, Shortcut
  • 1 tablespoon olive oil, or vegetable oil
  • 1 large red onion, diced, use two if they are small
  • ¼ teaspoon black pepper

Instructions
 

  • Onion is prepped. I used two small onions as well.
  • Add the oil to your rice cooker and set to the Cook setting to heat the oil, when hot, add the onion and cook, stirring often, until almost softened.
  • Add the rice and stir to coat the rice with oil. Cook, stirring often, until the onion is tender and the rice is just starting to lightly brown.
  • Season with the pepper then stir in the chicken broth. Cover and let the Cook cycle complete, as indicated by the cooker switching to Warm setting.
  • Remove the cover and fluff with a rice paddle.
  • Serve as a side with any main dish. Enjoy.

Notes

Shortcut: Chicken Broth (Pressure Cooker).
#1 Go-To Recipes,5 Ingredients or Less,Seasoned Rice - Rice Cooker,Sides - Rice Cooker
Rice with Herbes de Provence (Rice Cooker)
January 25, 2019 Lee
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Rice with Herbes de Provence (Rice Cooker)

Adapted from an internet recipe.
Yep, fancy name, it is French for the herb mixture. You can buy the dried herb mixture in grocery stores, but look for one that does not have lavender, that is an American addition, not the true French version, so skip the lavender. On my to make and taste list. This is a rice cooker recipe and I will use my basic 1 liter (1 quart) Cook and Warm rice cooker. Links to the Shortcuts are listed in the Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 1 cup dry Jasmine rice, rinsed and drained
  • 2 cups chicken stock, fresh or from powder, Shortcut
  • 1½ teaspoons dried Herbs de Provence, preferably without lavender. Shortcut
  • 1 pinch salt
  • 1 pinch black pepper

Instructions
 

  • Add all ingredients to your rice cooker, stir to mix together. Place the cover on and press the switch to Cook.
  • When the cooker switches to Warm setting, remove the lid, fluff with a rice paddle.
  • Serve as a side with any dish.

Notes

Shortcut: Chicken Stock (Pressure Cooker), Herbes de Provence.
5 Ingredients or Less,Seasoned Rice - Rice Cooker,Sides - Rice Cooker
Quick & Easy White Bean Salad
January 24, 2019 Lee
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Quick & Easy White Bean Salad

A great sounding white bean salad recipe from a good friend, and it sounds delicious, and can be varied in many ways. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Total Time 5 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can Great Northern Beans, 15 oz can, or 2 cups fresh cooked,
  • 2 tablespoons red onion, diced
  • lemon or lime juice, as needed
  • 2 teaspoons wine vinegar, red, white, or even rice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon dried Herbs de Provence
  • salt and black pepper, to taste, as desired

Instructions
 

  • Dice the onion and add to a mixing bowl, sprinkle in about 1-2 teaspoons of lemon or lime juice, this will take off the strong taste of the onion. Toss to mix together.
  • If using a can of beans, open and drain but do not rinse. If using fresh cooked beans, drain, do not rinse. Add beans to the mixing bowl.
  • Add the vinegar, olive oil, and herbs. Toss to combine. Taste and season with lemon or lime juice, salt and pepper, as desired.
  • Cover and place in the fridge to chill for a few hours to allow the flavors to blend. Serve as a side salad with any dish. Enjoy.

Notes

Low cost per serving.
Low cost per serving.
Shortcuts: Great Northern Beans (Pressure Cooker), Chickpeas (Pressure Cooker).
Variants: 1. Use chickpeas in place of Great Northern beans. 2. Add diced green or red bell pepper. 3. Add chopped cilantro. 4. Add halved cherry or grape tomatoes. 5. Add capers, drained.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,Sides - Salads
White Bean & Tuna Salad
January 23, 2019 Lee
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White Bean & Tuna Salad

Simply Recipes, Elise Bauer, United States.
This comes from a good friend and is delicious. Common ingredients and takes just minutes to put together. Links to the Shortcuts are listed in the Notes section.
5 from 1 vote
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Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup red onion, diced
  • 2 tablespoons lime juice, and as needed, plus the zest from 1-2 limes
  • 2 cans tuna in olive oil, see Step 1, (Shortcut)
  • 2 cans Great Northern Beans, 15 oz cans, or 4 cups fresh cooked, Shortcut
  • ½ cup fresh parsley, chopped, loosely packed
  • 1-2 dashes tabasco sauce, or a pinch of red pepper flakes, optional
  • ½ teaspoon black pepper
  • salt, as desired, to taste
  • olive oil, as needed

Instructions
 

  • For the tuna, if using canned in olive oil, 185 grams each can (5-6 oz each can) or 250 grams fresh cooked.
  • Dice the onion and splash just a bit of the lime juice on them and toss together, this will cut back on some of the strong flavor of the onion. Set aside.
  • Drain the cans of tuna, or drain fresh cooked if needed. Add the tuna to a large mixing bowl, add drained beans, and add remaining ingredients. (I used chickpeas this time that I cooked in a pressure cooker.)
  • Gently mix together.
  • Taste, if dry, mix in some olive oil to get the desired consistency. Season with salt, Tabasco or red pepper flakes as desired.
  • Cover tightly and place in the fridge to chill and to allow the flavors to blend.
  • Serve as a light meal for lunch or dinner or as a side dish. Enjoy.

Notes

Low cost per serving.
Shortcuts: Great Northern Beans (Pressure Cooker), Fresh Tuna, Chickpeas (Pressure Cooker).
Variant: 1. Use chickpeas in place if Great Northern beans.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna,Sides - Salads
Chicken in Dill Sauce & Broccoli
January 23, 2019 Lee
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Chicken in Dill Sauce & Broccoli

This sounds like a simple and dish to prepare with common ingredients, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • salt and pepper, as desired
  • 1 tabelspoon olive oil
  • 4 cups fresh broccoli, cut into bite size pieces, including stems
  • 1 cup chicken broth, fresh or from powder, (Shortcut)
  • 1 tablespoon fresh dill, chopped
  • 1 cup milk

Instructions
 

  • Heat the oil a large non stick pan on medium heat. While heating, season the chicken breasts on both sides with salt and pepper as desired. Add chicken to the hot pan and cook to nicely brown each side. Remove chicken from pan and set aside.
  • Same pan, add the chicken broth and broccoli and bring to a boil. Reduce heat to a simmer and cover, cooking the broccoli until just tender, about 3-5 minutes. Remove the broccoli to a bowl with a slotted spoon, keeping as much as the broth as possible in the pan. Cover the bowl to keep the broccoli warm. Remove pan from heat.
  • In a small bowl, whisk together the milk and flour until smooth then whisk in the dill.
  • Place the same pan back on medium heat and stir the milk mixture into the broth and bring to a boil while stirring constantly. Stir until thickened, about 1-2 minutes.
  • Add the chicken back to the pan and reduce heat to a simmer, cover, and allow the chicken to simmer in the sauce for 10-13 minutes or until cooked through. Sacrifice one piece and cut in half to check, do not over cook the chicken or it will be dry.
  • Serve the chicken with a side of broccoli and spoon some of the sauce over the chicken.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Beef & Rice Skillet
January 22, 2019 Lee
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Beef & Rice Skillet

This sounds like an easy to put together dish with common ingredients. On my to make and taste list for sure.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 large onion, diced
  • 2 cloves garlic, smashed and minced
  • 1 cup carrots, diced
  • 1 cup potatoes, cubed
  • 1 cup water
  • 1/2 cup dry Jasmine rice, rinsed
  • 2 tablespoons light soy sauce
  • 1/8 teaspoon black pepper, or as desired to taste

Instructions
 

  • In a large non stick pan, add the beef, onion, and garlic on medium heat and cook, breaking up the beef with the spatula. Cook until the beef is no longer pink. Drain liquid from the pan.
  • Add the potatoes, carrots, rice, and water, stir together.
  • Cover and let simmer for 25-30 minutes, stirring occasionally, or until the rice is tender and potatoes cooked through. Stir in the soy sauce and blacker pepper and simmer for another minute or two.
  • Serve with a vegetable like broccoli or cauliflower on the side, or a salad.

Notes

Low cost per serving.
Variants: 1. Replace the water with beef stock. 2. Add diced bell pepper. 3. Add fresh sliced mushrooms. 4. Use ground pork instead of beef.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BEEF
Beef & Potato Patties
January 22, 2019 Lee
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Beef & Potato Patties

This was apparently created in the US during meat rations during World War II, and it sounds really good. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • 375 grams ground beef, (3/4 lb / 12 oz)
  • 375 grams potatoes, finely shredded, (3/4 lb / 12 oz)
  • 1/4 cup onion, finely diced
  • 2 tablespoons green bell pepper, finely diced
  • 1 egg, beaten
  • 1/4 teaspoon salt
  • 1 tablespoon cooking oil
  • 1 cup tomato juice, Shortcut
  • 1 tablespoon all purpose flour
  • 1/4 cup water

Instructions
 

  • In a large mixing bowl, add the first 6 ingredients and using your hands, mix together well. Roughly divide into 4 parts. Remove each part and shape into a ball then flatten to make a patty, continue with the remaining parts, giving you 4 patties.
  • In a large non stick pan, heat the oil on medium high heat, then working in batches if needed, add the patties to the pan and brown them on each side,
  • Drain any fat from the pan, pour in the tomato juice, set to medium heat and cover and let the patties simmer for about 20-25 minutes or until cooked through (sacrifice one and cut one in half to check).
  • Remove patties to a serving dish, keeping as much tomato juice in the pan as possible and cover. Whisk the flour into the 1/4 of water. then while stirring the tomato juice in the pan, slowly mix in the flour mixture. Stir constantly until the sauce has thickened to your liking.
  • Spoon the sauce over the patties and serve with sides of your choice.

Notes

Low cost per serving.
Shortcut: Tomato Juice.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BEEF,POTATOES