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Sausage Stroganoff
January 21, 2019 Lee
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Sausage Stroganoff

This sounds good, nice use of the pork sausage and mushrooms. There is two shortcuts to use to cut costs but you have to plan this if using. Links to the Shortcuts are listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams dry egg noodles, (8 oz)
  • 500 grams bulk pork sausage, (1 lb), (Shortcut)
  • 250 grams fresh mushooms, button are perfect, sliced, (8 oz)
  • 1 medium onion, diced
  • 2 cloves garlic, smashed and minced
  • 1/4 cup all purpose flour
  • 1/4 teaspoon salt, and as desired, to taste
  • 1/2 teaspoon paprika
  • 1 1/2 cups beef broth, fresh or from powder
  • 1 cup sour cream, (Shortcut)
  • fresh parsley, chopped, for garnish

Instructions
 

  • Heat a pot of salted water to boiling and cook the pasta to just tender. Drain and keep warm.
  • Heat a large non stick pan and add the sausage, onion, garlic, and mushrooms. Cook, breaking up the sausage, until the meat is no longer pink and the onion is tender and the mushrooms have released their water, only takes about 6-8 minutes. Drain off the fat if any.
  • Return to heat and stir in the flour, then the paprika, season with the salt to your taste.
  • Slowly add the beef broth, while stirring. Keep stirring and bring to a boil, cook for about 1-2 minutes and the mixture will thicken. Turn off the heat but leaf on the same burner.
  • Stir in the sour cream.
  • Serve over the egg noodles and garnish with parsley if desired. Enjoy.

Notes

Low cost. The use of the shortcuts are highly recommended.
Shortcuts: Pork Sausage, Sour Cream.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,MUSHROOMS,PASTA
Parmesan Mac & Cheese
January 21, 2019 Lee
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Parmesan Mac & Cheese

This to me sounds really good, and only six ingredients. On my to make and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams dry pasta shells, or any bite size pasta, (1 lb)
  • salt, as needed
  • 1/2 cup unsalted butter, cold, 1/2 standard block, divided into 8 pieces, (1 stick)
  • 2 teaspoons course ground black pepper
  • 1 cup milk
  • 140 grams Parmesan cheese, store bought grated is perfect, (5 oz)

Instructions
 

  • Heat a pot of salted water to boiling. When boiling, add the pasta and cook to just tender.
  • While the pasta is cooking, heat a large non stick pan, add 2 tablespoons of butter (2 of the 8 pieces) and the black pepper. Stir often until the butter is melted and the black pepper is fragrant. Do not brown the butter.
  • Add the milk and bring to a simmer, then add 1 piece of butter and whisk until the butter is fully melted and mixed in, then add another piece of butter, whisking to melt the butter in, repeat until all the butter is mixed in. Adjust the heat as needed to keep the milk at a simmer. If the pasta is not done when the sauce is ready, turn off the heat and cover.
  • When the pasta is just tender, remove from heat and remove 2 cups of the pasta water and set the water aside. Drain the pasta well and add to the milk sauce. Heat on the pan should be medium. Toss the pasta with the milk sauce to fully coat the pasta.
  • Add 1/3 of the Parmesan to the pasta, no need to measure this, just eye ball it and stir into the pasta, then add 1/2 cup of the pasta water. Stir until mixed well. Now add another 1/3 of the cheese and stir in, add another 1/2 cup of the pasta water if needed, goal is a nice smooth sauce, and it thickens as it cools as well. Stir in the last 1/3 of the cheese and add pasta water as needed to make a smooth sauce. Taste and season with salt as desired.
  • Serve with sides of your choice for a nice meal. Enjoy.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Pasta - Mac & Cheese
Chicken Piccata
January 20, 2019 Lee
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Chicken Piccata

Spend with Pennies, Holly, Canada.
This recipe comes from a good friend and is highly recommended, I was convinced when I read capers in the ingredients. 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 Italian
Servings 4 servings

Ingredients
  

For the Chicken

  • 4 chicken breasts, boneless, skinless
  • ½ cup all purpose flour
  • 1 lemon, zested
  • salt and pepper, as desired
  • 2 tablespoons olive oil, and as needed

For the Sauce

  • ¼ cup butter
  • 1½ tablespoons all purpose flour
  • 1 cup chicken broth, fresh or powdered, (Shortcut)
  • 1½ tablespoons lemon or lime juice
  • ½ cup dry white wine, or chicken broth
  • 3 tablespoons capers, drained
  • 2 tablespoons fresh parsley, chopped
  • cooked pasta, your choice, for serving

Instructions
 

For the Chicken

  • Pound the chicken with a meat tenderizer to about ½ inch thick, goal is to make sure of an even thickness so it cooks evenly.
  • Add the flour, salt, pepper, and lemon zest in a shallow wide bowl, mix together. Roll the chicken in the flour mixture to coat evenly.
  • Heat the oil on medium high heat in non stick pan. When the oil is hot, add the chicken, cooking in batches as needed, and cook about 4 to 5 minutes then turn them and cook another 4 to 5 minutes, until just cooked through, this will provide tender and juicy chicken, overcooked will be dry. Remove the chicken to a plate and cover to keep warm. Keep the pan handy.

For the Sauce

  • Same pan on medium heat, add the butter, when melted, whisk in the flour and whisk until smooth, about 1 to 2 minutes. Slowly add the chicken broth, while whisking, until you have smooth mixture.
  • Add the lemon or lime juice, wine (or additional broth), and the capers. Simmer the sauce for about 3 minutes, whisking often.
  • Add the chicken to the pan and simmer for about 2 to 3 minutes to warm the chicken through.
  • Add the parsley and stir in. The chicken should be warmed through now.
  • Serve over cooked pasta of your choice. Enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth.
* Best Value $1 or Less per Serving,: ITALIAN,CHICKEN & TURKEY
Jammy Eggs
January 17, 2019 Lee
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Jammy Eggs

This sounds good, and easier than making deviled eggs. The eggs for this are not quite soft boiled and not quite hard per the recipe.
Print Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Appetizer, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken eggs, room temperature
  • 2 peperoncini peppers, in brine, drained
  • 4 sprigs fresh parsley
  • 1/4 cup mayo
  • 1/2 teaspoon paprika, smoked or hot if you have it
  • salt, as desired, to taste

Instructions
 

  • Place the eggs in a sauce pan and fill with water to about 1 inch over the eggs, then remove the eggs, there, you just determined how much water you need in the sauce pan. Place the sauce pan on medium high heat and bring to a boil. When it is boiling, use a slotted spoon and carefully lower each egg into the water. Set your timer for 8 minutes.
  • While the eggs are cooking, go ahead and prep the rest. Drain the two peperoncini, remove the stems, and finely dice them. Remove the leaves from the parsley sprigs and finely chop those, and both to a small bowl and mix together.
  • In another small bowl, add the mayo and paprika, and mix together.
  • Fill a bowl with water and ice. At 8 minutes, remove the eggs with a slotted spoon from the boiling water and place in the iced water. Leave in the iced water for 5 minutes.
  • Peel the eggs, slice in half lengthwise and place on a serving tray, sprinkle the yolks with salt if desired.
  • Top each egg with the paprika mayo and sprinkle on some of the peperoncini. Serve as appetizers or as a side dish.

Notes

Low cost.
Variant: 1. No peperoncini? No problem, use cornichons, olives, etc.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,SIDES
Black-eyed Peas (Pressure Cooker)
January 17, 2019 Lee
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Black-eyed Peas (Pressure Cooker)

Hip Pressure Cooking, Laura Pazzaglia, United States.
I made these on 16 Jan 2019 and I will say these are good beans! I used my 9 liter (9½ quart) stove top pressure cooker with 12 psi (80 kPa) pressure for these. Follow all safety precautions for your model of pressure cooker.
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Prep Time 2 minutes
Cook Time 5 minutes
Passive Time 6 hours
Total Time 6 hours 7 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • Pressure Cooker

Ingredients
  

  • 500 grams dry black-eyed peas, soaked at least 6 hours, (1 lb)
  • 2 tablespoons cooking oil, very important
  • 8 cups water
  • salt and pepper, to taste

Instructions
 

  • Rinse the beans and place in a large container, cover with 1-2 inches of water. Leave on the counter to soak for at least 6 hours. If soaking overnight, place in the fridge to prevent the beans from fermenting.
  • When you are ready to start cooking, drain and rinse the soaked beans. Place the beans, water, cooking oil, and salt and pepper as desired to your pressure cooker.
  • Place the lid on the pressure cooker, add the weight (jiggler). Turn the heat up to high. When the weight starts to move and release pressure, turn the heat to low or medium in order to maintain the jiggler moving and venting pressure (indicating you have full pressure.) Set your timer for 5 minutes.
  • When 5 minutes have passed, turn off the heat, and carefully move the pressure cooker to an unused burner and allow a natural release of pressure, basically, just let the pot sit there until you have indication of zero pressure, 15-20 minutes.
  • When the indication is zero pressure, pull off the weight (jiggler), then remove the lid. Drain the beans and use in any recipe calling for cooked beans. Or serve as is as a side dish. These beans are very tender. This bean broth is NOT recommended to save and use, I have tasted this broth, not what I would say is usable.

Notes

Used in Recipes Listed on this Site:
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,Ingredients - Pressure Cooker,Sides - Pressure Cooker
Chicken Tikka Masala (Pressure Cooker)
January 16, 2019 Lee
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Chicken Tikka Masala (Pressure Cooker)

Adapted from an internet recipe.
This is an excellent pressure cooker chicken recipe! Very tasty! I made this on 22 Jan 2022 and the family loved this, this will be a regular now. I used my 9 liter (9½ quart) stove top pressure cooker with a pressure of 12 psi (80 kPa), so this will work as written with a electric pressure cooker. Links to the Shortcuts are listed in the Notes section.
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Prep Time 15 minutes
Cook Time 4 minutes
Passive Time 2 hours
Total Time 2 hours 19 minutes
Course Main Dish
Cuisine Indian
Servings 4 servings

Equipment

  • Pressure Cooker

Ingredients
  

For the Marinade

  • 1 kilo chicken breasts, boneless, skinless, (2 lb)
  • 2 cups plain yogurt
  • 1 tablespoon garam masala, Shortcut
  • 1 tablespoon lemon or lime juice
  • ½ teaspoon cayenne pepper
  • â…› teaspoon ground ginger

For the Sauce

  • 2 cups tomato sauce, Shortcut
  • 4 cloves garlic, minced
  • 1½ tablespoons garam masala, Shortcut
  • 1 teaspoon paprika
  • ½ teaspoon ground turmeric
  • ½ teaspoon salt
  • 1 cup whipping cream

Instructions
 

  • Rinse the chicken and cut into 1½ to 2 inch pieces, place in a mixing bowl.
  • To the mixing bowl, add the remaining Marinade ingredients.
  • Mix into the chicken. Cover and place in the fridge to marinate for 2 hours.
  • In another mixing bowl, add all of the sauce ingredients, except the whipping cream, mix until well combined.
  • When you are ready to cook, add the chicken and marinade to your stove top pressure cooker, NO LID at this point. Turn on the heat to medium or medium low and for about 5 minutes, stirring often.
  • Add all the sauce mixture to the pressure cooker and stir to mix in. (And I missed taking this photo.)
  • Once all mixed, place the lid on the pressure cooker and lock, turn heat to high and place the weight (jiggler) on the lid.
  • When the jiggler starts to vent pressure, indicating full pressure, reduce heat to low or medium low in order to keep the jiggler just moving and venting pressure. Set your timer for 4 minutes.
  • When 4 minutes have passed, turn off the heat and move the cooker to an unused burner to release pressure naturally, meaning just let the cooker set with no interaction from you.
  • When the cooker indicates zero pressure inside, remove the lid, and place the cooker back on low heat. Stir in the cream and allow to simmer until sauce is thickened, about 5 minutes. (This photo is just showing the chicken right after I removed the lid, before stirring in the cream.)
  • Serve with rice, as there is plenty of sauce.

Notes

Low cost per serving.
Shortcuts: Garam Masala, Tomato Sauce.
Updated on 22 January 2022.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: INDIAN,Chicken - Pressure Cooker
Homemade Chocolate Cake
January 13, 2019 Lee
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Homemade Chocolate Cake

This uses the Homemade Chocolate Cake Mix here on this site. This will make two 8 inch round cakes, for a layered cake or one 9x13 flat cake. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 cake mix, (Shortcut)
  • 1 cup milk, room temperature
  • 2 eggs, room temperature
  • 1/2 cup vegetable oil
  • 1 cup water
  • 2 teaspoons vanilla extract

Instructions
 

  • Preheat your oven to 180 C (350 F). Grease and flour two 8 inch round cake pans. You really want the pans prepped and ready to go as well as the heated oven.
  • Add the dry cake mix to a mixing bowl and whisk it well to ensure you have no lumps or use a sifter if you have one. Lump free dry mix is important for a nice cake.
  • In another large mixing bowl, add the milk, eggs, vegetable oil, water, and vanilla extract. Whisk together well and even slightly frothy is ok.
  • Add the dry mix to the wet mix and whisk to just combined, do not over mix as that may result in less light and fluffy cake, and no one likes that.
  • Divide the batter equally between the two prepared pans, place in the oven immediately.
  • Bake for 25 to 30 minutes, the cake should be puffed up a bit and a toothpick inserted in the center comes out clean. Remove from the oven and place the place the pans on a rack and let cool for 5 minutes.
  • After 5 minutes, turn out the cakes, right side up on a rack to cool completely.
  • Once the cakes are completely cooled, decorate as you desire.

Notes

Low cost. In Thailand it pays to make a cake from scratch as box mixes are imports and carry a hefty price tag.
Shortcut: Homemade Chocolate Cake Mix.
Variant: 1. Replace the 1 cup of water with 1 cup of plain coffee.
Used in Recipes Listed on this Site:
 
Adapted from an internet recipe. 
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Homemade Chocolate Cake Mix
January 12, 2019 Lee
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Homemade Chocolate Cake Mix

This is the homemade version of a boxed chocolate cake mix. This will make either two 8 inch round cakes or one 9x13 cake.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Cuisine American
Servings 1 boxed mix

Ingredients
  

  • 220 grams all purpose flour, 1 3/4 cups if no scale
  • 2 cups sugar
  • 90 grams cocoa powder, 3/4 cup if no scale
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt

Instructions
 

  • Whisk all ingredients together, store in an airtight container for up to 1 month.
  • Use in any recipe calling for a box of chocolate cake mix.

Notes

Low cost.
Used in Recipes Listed on this Site:
 
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,INGREDIENTS
Pakistani Style Roast Chicken Thighs
January 12, 2019 Lee
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Pakistani Style Roast Chicken Thighs

Adapted from an internet recipe.
I am going to assume from the name, this might be Pakistani in nature, but who knows, just kidding, it certainly has the correct spices for Indian/Pakistani. Anyway, it sounds delicious and is on my to make and taste list. Plan ahead with this, marinate time is minimum 4 hours to overnight. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 4 hours
Total Time 5 hours
Course Main Dish
Cuisine Pakistani
Servings 8 servings

Equipment

  • Oven
  • Baking Pan

Ingredients
  

  • 8 chicken thighs, skin on, bone in
  • 3 tablespoons lemon or lime juice
  • 2 tablespoons tomato ketchup
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons garam masala, Shortcut
  • 2 teaspoons brown sugar
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1 teaspoon dried sage
  • 1 teaspoon dried mint
  • butter or olive oil, for greasing baking dish

Instructions
 

  • A note about the chicken thighs. In Thailand, buying quarters will give you larger thighs, just separate yourself and you will have legs for use in another recipe.
  • Add the chicken thighs to a large mixing bowl.
  • In a small mixing bowl, add remaining ingredients except the butter or olive oil.
  • Pour this over the chicken and get your hands in there to rub this into all the pieces and even under the skin until all is coated. Cover and place in the fridge for a minimum of 4 hours, overnight will provide more flavor.
  • When you are ready to cook, preheat your oven to 200° C (400° F) and grease the bottom of a baking dish with butter, or if you have a mister, mist with olive oil. Place the chicken thighs on the dish, spaced apart, skin side up.
  • Bake for about 45 minutes until done and juices run clear.
  • Serve with sides of your choice. Enjoy.

Notes

Low cost.
Shortcut: Garam Masala.
* Best Value $1 or Less per Serving,: PAKISTANI,CHICKEN & TURKEY
One Pot Chickpeas & Pasta (Pasta e Ceci)
January 12, 2019 Lee
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One Pot Chickpeas & Pasta (Pasta e Ceci)

Adapted from an internet recipe.
This sounds easy and delicious. There is several shortcuts to use less canned products that taste much better as well. Read the Variants listed in the Recipes Notes section for some great sound alternatives to change this up or to make your own signature dish. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Lunch, Main Dish, Side Dish
Cuisine Italian
Servings 2 servings

Ingredients
  

  • 3 tablespoons olive oil
  • 3 cloves garlic, smashed and minced
  • 3 tablespoons tomato paste
  • salt and black pepper, as desired, to taste
  • 1 can chickpeas, 15 oz can, drained, rinsed or 2 cups cooked, Shortcut
  • ½ cup dry small pasta, shells, diatlini, etc.
  • 2 cups hot water, or chicken broth, stock, or bean broth, Shortcut

Instructions
 

  • Add the oil to a medium sized pot and put over medium heat, when hot, add the garlic and cook, stirring often until it is fragrant and lightly browned.
  • Add the tomato paste, season with salt and pepper as desired to taste, and stir that in for 30 seconds.
  • Add the chickpeas, pasta, and hot water, stir together then lower the heat and let this simmer, stirring often, until the pasta is tender and the liquid has been mostly absorbed by the pasta. Taste and adjust salt and pepper to taste.
  • Ladle into bowls and enjoy.

Notes

Low cost.
Shortcuts: Chicken Broth (Pressure Cooker), Chicken Stock (Pressure Cooker), Chickpeas (Pressure Cooker), Great Northern Beans (Pressure Cooker).
Variants: 1. Use chicken broth, chicken stock, or bean broth from either chickpeas or Great Northern beans in place of water. 2. Use Great Northern beans (cooked or canned) in place of chickpeas.
* Best Value $1 or Less per Serving,: ITALIAN,PASTA,SOUPS, STEWS, CHILI