Author Archive
Easy Taco Soup (Slow Cooker)
December 16, 2018 Lee
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Easy Taco Soup (Slow Cooker)

Sounds like an excellent soup in a slow cooker, and there is two shortcuts to make if you want as well to reduce costs. Links to the Shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 onion, diced
  • 2 bell peppers, diced, any color
  • 2 cans kidney beans, with liquid, 15 oz cans, or 4 cups cooked, (Shortcut)
  • 1 can corn, with liquid, 15 oz can, or 2 cups cooked, (Shortcut)
  • 2 cans diced tomatoes, 15 oz cans
  • 1 can diced green chilies, 4 oz can
  • 1 can tomato paste, 8 oz can, (~220 grams)
  • 1 packet taco seasoning mix, (Shortcut)
  • 2 cups beef broth, or water

Instructions
 

  • Heat a non stick pan on medium high heat, when hot, add the ground beef and onion, brown the beef, breaking it up with a spatula as it browns. No need to cook it through, just browned is ok.
  • While the beef is cooking, add the remaining ingredients to your slow cooker and mix together.
  • When the beef is browned, drain off any fat, and add the beef to the slow cooker and stir in. Cover and set to Low setting for 6 to 8 hours, or High setting for 3 1/2 to 4 hours.
  • Serve and enjoy.

Notes

Low cost per serving. Using the shortcuts will same you some money as well.
Shortcuts: Red Kidney Beans (Pressure Cooker), Fresh Corn (Pressure Cooker), Taco Seasoning Mix.
Provided by Slow Cooker Kitchen and theĀ link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Mushroom & Garlic Saute
December 16, 2018 Lee
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Mushroom & Garlic Saute

Sounds like a simple and straight forward recipe for a nice side dish.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 340 grams fresh mushrooms, white button, cremini, or Shiitake, sliced, (14 oz)
  • 3 cloves garlic, smashed and chopped
  • 4 spring onions, sliced, white and green
  • 2 tablespoons olive oil
  • salt and pepper, as desired, to taste

Instructions
 

  • Heat the oil in a large non stick pan on medium heat, when hot, but not smoking, add the garlic and mushrooms, season with salt and pepper as desired. Saute for about 3-4 minutes. Cover with a lid to let the mushrooms steam for about 2 minutes.
  • Remove the lid, stir and continue to saute until all the moisture released by the mushrooms is evaporated.
  • Remove from heat, stir in the spring onion.
  • Serve as a side with any main dish. Enjoy.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Shrimp in Coconut Milk (Ginataang Hipon)
December 15, 2018 Lee
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Shrimp in Coconut Milk (Ginataang Hipon)

Just A Pinch Recipe Club, J. White Harris, United States.
This comes from a good friend who has traveled throughout the Philippines, which is where this originates. For the black pepper leaves, in the US, some farmers markets will sell these, if you cannot find them, fresh spinach or bok choi works well also. Two methods are listed, the alternate method is a more localized type for Thailand with added fish and using local vegetables. I made the alternate method, and it is delicious!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Filipino
Servings 4 servings

Ingredients
  

Original Method

  • 1 kilo shrimp, shelled, deveined, tails removed, (2 lb)
  • 2 cups coconut milk
  • 1 cup water
  • 1 cup fresh pepper leaves, these are black pepper leaves, or any leafy vegetable like fresh spinach or bok choi.
  • salt and black pepper, to taste

Alternate Method

  • 500 grams shrimp, shelled, deveined, tails removed, (1 lb)
  • 500 grams white fish fillets, cut into 1 inch pieces, Pangasius is perfect, (1 lb)
  • 1 bag soup fixings, from local market
  • 3 cups coconut milk
  • 2 cups water
  • 1 teaspoon pork broth powder
  • salt and black pepper, as desired

Instructions
 

Original Method

  • In a medium pot, add the water and coconut milk. Bring to a boil then add the shrimp, reduce to a simmer. Season with salt and black pepper as desired.
  • When the shrimp are pink (do not overcook the shrimp), remove from heat.
  • Stir in the pepper leaves or other leafy vegetable, spinach or bok choi would be good choices.
  • When the greens are wilted, serve.

Alternate Method

  • With this method, I reduced the shrimp to 500 grams (1 lb) and added 500 grams of Pangasius, which is a nice firm white fish. Also used is a bag of soup fixings from the market, the green leafy parts in this are the leaves from a vine that grows wild and is foraged for everyday.
  • Open the bag of soup fixings and give everything a good rinse. This bag contained carrot, pumpkin, bottle gourd, winter melon, leaves from a vine make up most of this, and oyster mushrooms.
  • In a medium pot, add the water and coconut milk. Bring to a near boil then add the soup fixings, pork broth powder, and season with salt and pepper as desired.
  • When it nearly boils again, reduce to a simmer and let this cook for about 10 minutes.
  • Add the fish and shrimp and stir in. When the shrimp are pink (do not overcook the shrimp), just turn off the heat, leaving the pot on the burner, and cover with a lid. After about 5 minutes, the soup is done, but can remain covered while you prepare other items. I made some rice so I just let the pot sit.
  • Ladle into bowls and enjoy.
  • I served this with a side of Persian Dill Rice.

Notes

I recently bought 1 kilo (2 lbs) of shrimp from a local vendor for 70 Baht. For 4 servings, this is about 53 cents per serving. Adding variants can increase the price slightly if decreasing the amount of shrimp, like when adding fish, but certainly less than $1 per serving.
Variant: 1. Add Straw mushrooms, sliced in half.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: FILIPINO,FISH - ALL,Fish - White Fish,SEAFOOD - ALL,Seafood - Shrimp/Prawn,SOUPS, STEWS, CHILI
Magic Cracker Appetizers II
December 15, 2018 Lee
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Magic Cracker Appetizers II

Nothing 'magical' about these, Magic is the brand name of the popular Ritz type of butter crackers in Thailand (we have Ritz crackers here as well but why pay twice as much for a cracker that tastes exactly the same). For Thailand, use Magic or Rosi brand, for folks in the US/Canada, use Ritz. Here is 2 outstanding sounding snacks/appetizers, the base is butter crackers.
Print Recipe
Course Appetizer
Cuisine American
Servings 0

Ingredients
  

For the Base

  • butter crackers, Magic, Rosi, or Ritz

add Cheese and Cherry Tomatoes

  • Cheddar cheese, sliced
  • cherry tomatoes, sliced
  • fresh sweet basil leaves

add Cheese and Apples

  • Cheddar cheese, sliced
  • apples, thinly sliced
  • peanut butter

add Hot Dog, with the Fixings

  • quality hot dogs, steamed, thinly sliced at an angle
  • mustard
  • tomato ketchup
  • sweet pickle relish
  • Cheedar cheese

add Swiss Cheese, Tomato, and Bacon

  • Swiss cheese
  • tomato, sliced thin, plum would be perfect
  • bacon, fried crispy
  • lettuce
  • mayo

Instructions
 

For the Base

  • Place butter crackers on a tray or plate, regular or wheat is fine.

add Cheese and Cherry Tomatoes

  • Top the crackers with a slice of cheese and a slice of cheery tomato and top that with a sweet basil leaf.

add Cheese and Apples

  • Spread some peanut butter on the crackers, top that with a slice of cheese, top that with a slice or two of thinly sliced apple.

add Hot Dog, with the Fixings

  • Squirt bottles for the condiments would work great for this. Place a small amount of mustard, ketchup. and relish on each cracker.
  • Place two thin slices of hot dog on top.

add Swiss Cheese, Tomato, and Bacon

  • Place a slice of Swiss cheese on each cracker, top with a tomato slice, mayo, lettuce, then bacon.

Notes

Low cost.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Pizza Crackers
December 14, 2018 Lee
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Pizza Crackers

How cool do these sound? To me they sound fantastic. No measurements are given for this, this is a make what you want for a quick snack or for appetizers if hosting a party. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Course Appetizer
Cuisine American
Servings 0

Ingredients
  

  • butter crackers, Ritz, Magic, Rosi, etc, original or wheat
  • pizza sauce, (Shortcut)
  • pepperoni slices, thin sliced
  • Mozzarella Cheese, shredded

Instructions
 

  • Preheat your broiler, and for those with counter top ovens, preheat the oven with the top coil at the highest setting. Line a baking sheet with foil and lightly spray with olive oil. Do NOT use parchment paper.
  • Place desired number of crackers on the foil.
  • Top crackers with a slice of pepperoni.
  • Top the pepperoni with about 1 teaspoon of pizza sauce.
  • Sprinkle the sauce with a little bit of cheese.
  • Broil for 1-2 minutes, just until the cheese is melted.
  • Serve hot.

Notes

Low cost.
Shortcut: Pizza Sauce.
Variants: 1. These are endless, but here is a few. 2. Use salami instead of pepperoni. 3. Add a thin slice of sauteed mushroom to the pepperoni then top with cheese. 3. Add a thin slice of black olive to the pepperoni then top with cheese. 4. Add a small strip of bell pepper to the pepperoni then top with cheese.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS
Potatoes in Alfredo Sauce
December 14, 2018 Lee
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Potatoes in Alfredo Sauce

This recipe comes from a good friend, and sounds absolutely delicious. For this, I will use a jarred Prego Alfredo sauce. There is a Shortcut provided as an alternate method for pressure cooking the potatoes, and there is three options listed to 'warm' this after it is assembled. You will need several hours ahead of serving in order to make this. The warming is essential to this. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 3 hours 15 minutes
Course Side
Cuisine American
Servings 12 servings

Ingredients
  

  • 4 large potatoes, ~11 oz or ~311 grams, each, (Shortcut)
  • 1 bay leaf
  • 2 cloves garlic, smashed
  • 2 cups whipping cream
  • 1 medium onion, finely diced
  • 1 large carrot, grated
  • 2 cups Artisan 3 Cheese Pasta Sauce, Prego, or the Alfredo Sauce with Savory Bacon
  • 1 tablespoon salt, plus more to taste
  • 3 tablespoons butter, divided
  • 1 tablespoon cooking oil

Instructions
 

  • Peel the potatoes and cut into quarters or bite size for larger potatoes. Add to a pot and cover with water, bring to a boil then add the add the salt and stir in, then reduce to a low boil and cook for 12 to 15 minutes or until the potatoes are easily pierced with a knife, don't overcook the potatoes or they will be crumbly. Drain the potatoes and remove the bay leaf and garlic. If using the Shortcut to pressure cook the potatoes, add the bay leaf and garlic to the water, shortcut is listed in the recipe notes section.
  • I used my pressure cooker to prepare the potatoes, so during that time, I prepped the onion and carrot.
  • While the potatoes are cooking, heat a large non stick pan with the oil on medium high heat, when hot, add add 2 tablespoons of butter, when melted, add the onion. Cook the onion, stirring often for about 5 minutes.
  • Then add the carrot and stir in, cook for another 3 minutes or until the carrot is soft.
  • OPTIONAL: add the carrot and onion mixture in a blender and pulse a few times to make it more fine. Return to the same pan.
  • Same pan with the carrots and onion on medium high heat add the remaining tablespoon of butter and let that melt in. When the butter is melted in, stir in the cream and bring to a boil, stir in the remaining 1/2 teaspoon of salt.
  • Remove the pan from heat and stir in the Alfredo sauce. Taste and season with salt as needed. Now the sauce should be done right when the potatoes are ready. I did not take a photo at this step.
  • Here is the Alfredo sauce I used, on jar is 14.5 oz so I opened another jar to get the 2 cups needed.

Final Step - Option 1, Blanket

  • Add the drained potatoes to a pot, pour the sauce over the potatoes and gently mix to coat the potatoes. Cover the pot with a lid and wrap the pot with a blanket or several towels for at least 2 hours. Serve as a side and enjoy.

Final Step - Option 2, Oven

  • Preheat your oven to 190 C (375 F). Add the drained potatoes to a oven proof pot (no plastic handles), pour the sauce over the potatoes and gently mix to coat the potatoes. Turn off the oven, cover the pot with an oven proof lid, place in the oven and let this sit for 1 hour. Serve as a side and enjoy.

Final Step - Option 3, Slow Cooker

  • Turn your slower to the Warm setting, add the drained potatoes to insert, pour the sauce over the potatoes and gently mix to coat the potatoes. Cover and leave on Warm setting for 3 hours.
  • Three house later. The sauce will thicken as well.
  • Serve as a side and enjoy. I served this as a side with Thai fried chicken, perfect.

Notes

The only expensive part for me is the sauce at 180 Baht/jar. But for 12 servings, this is easily 45 cents per serving, great value.
Shortcut: Cubed Potatoes (Pressure Cooker).
This recipe forĀ Potatoes in Alfredo SauceĀ is fromĀ Natasha's Kitchen.
* Best Value $1 or Less per Serving,POTATOES,SIDES
Swiss Cheese Potatoes
December 14, 2018 Lee
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Swiss Cheese Potatoes

Adapted from an internet recipe.
Excellent twist to mashed potatoes and is German in origin. Very tasty, the Swiss cheese is an excellent touch.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Side
Cuisine German
Servings 12 servings

Equipment

  • Broiler
  • Baking Pan (8x8 inch)

Ingredients
  

  • 8 medium potatoes, peeled and cubed
  • 1Ā½ teaspoons salt, divided
  • 2 cups celery, diced, or 1 teaspoon celery seed
  • Ā¾ cup onion, diced
  • 1Ā½ cups Swiss cheese, shredded, divided
  • ā…” cup milk
  • 3 tablespoons butter
  • Ā¼ teaspoon black pepper

Instructions
 

  • Place potatoes in a large pot, add water to cover potatoes and stir in 1 teaspoon of salt. Bring to a boil, then reduce to a simmer and cook uncovered for 10 minutes. At the 10 minute mark, add the celery and onion, cook until tender, about 10 to 15 minutes more. Drain, and let the pot cool a bit, then pour all the vegetables back into the pot.
  • Heat your broiler, and for those with counter top ovens, heat the top coil to the hottest setting. Grease an 8x8 baking dish with butter.
  • Using a potato masher, mash the potatoes as you add the milk, butter, Ā¾ cup of cheese, black pepper, and Ā½ teaspoon of salt. (I used the variant method and pressure cooked the potatoes, skin on, and sautĆ©ed the onion, and I used celery seed instead of celery.)
  • Place the mashed potatoes into the prepared baking dish, sprinkle with the remaining cheese. Broil for 5 to 8 minutes or until the cheese is lightly browned.
  • Serve as a side with any dish.

Notes

Variant: 1. Use a pressure cooker for the potatoes then sautƩ the onion and celery and add to the potatoes when you are ready to mash.
#1 Go-To Recipes,: GERMAN,POTATOES,SIDES
White Fish & Vegetable Casserole
December 14, 2018 Lee
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White Fish & Vegetable Casserole

This comes from a good friend and sounds delicious. The fish can be Tilapia, Pangasius, Barramundi, Cod, etc. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

For the Fish

  • 2 kilos white fish fillets, your choice, boneless, skinless
  • olive oil, as needed
  • 1 tablespoon ketchup
  • 1 tablespoon mayo

For the Marinade

  • 2 eggs
  • 1 cup buttermilk, (Shortcut)
  • 2 tablespoons soy sauce
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper

For the Vegetables

  • 2 medium bell peppers, red, yellow, or orange
  • 2 medium carrots
  • 1 medium onion

Instructions
 

  • Rinse the fillets and shake off excess water, place in a large zip lock bag. In a mixing bowl, mix together the Marinade ingredients and pour into the zip lock bag. Squeeze out all the air as possible, squish the fish around to coat them and place in the fridge for 90 minutes to marinate.
  • Prep the vegetables. Slice the onion in half from top to bottom, then thinly slice each half. Slice the bell peppers into thin strips. And finally, shred the carrot.
  • Heat a splash of olive oil in a large non stick pan on medium heat. When hot, add the onion and cook until they are soft, about 2-3 minutes, then add the carrot and bell peppers, stir together and cook until the carrots and peppers are softened yet the peppers still crunchy, about 4 minutes or so. Remove the vegetables to a plate and set aside, and set the pan aside as well.
  • Preheat your oven to 190 C (375 F) and get out a large baking dish, like a 7x11 or 9x13 dish.
  • After the fillets are done marinating, remove the fillets to a strainer to drain and discard the marinade. Now take that same pan you used, heat another splash of olive oil on medium high heat.. When the oil is hot, fry the fillets, work in batches if needed. Just fry to lightly brown both sides, about 2 minutes per side. You are not trying to cook them through, just lightly browned.
  • Now take half of the vegetable and spread in an even layer on the bottom of the baking dish.
  • Place the fillets on the vegetables, slightly overlap them if needed to get all the fillets in the dish.
  • Mix together the ketchup and mayo in a small bowl, and brush this evenly onto the fillets.
  • Spread the remaining vegetables evenly over the fillets. Sprinkle with salt and pepper, to taste.
  • Cover the dish with foil, now we are going to steam the fish for the final cooking. Bake for 15 minutes.
  • Serve with mashed potatoes and butter or buttered egg noddles for a perfect meal.

Notes

Low cost per serving.
Shortcut: Buttermilk.
Variants: 1. Use Sriracha in place of the ketchup. 2. Add sliced mushrooms to vegetables.
This recipe forĀ Tilapia and Vegetable Casserole Ā is fromĀ Natasha's Kitchen.
* Best Value $1 or Less per Serving,CASSEROLES,FISH - ALL,Fish - White Fish
Easy BBQ Beans
December 13, 2018 Lee
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Easy BBQ Beans

This sounds like a great side dish. On my to make list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can pork and beans, 15 oz / 425 grams
  • 1/2 cup BBQ sauce, (Shortcut)
  • 1/2 cup onion, diced
  • 1/4 cup green bell pepper, diced
  • 1 tablespoon olive oil

Instructions
 

  • Heat the olive oil in a non stick pan, when hot add the onion and bell pepper, saute until the onion is tender and the bell pepper crunchy.
  • Add the pork and beans and BBQ sauce, stir to combine with the onion and bell pepper.
  • Simmer and stir often until the beans are heated through.
  • Serve as a side dish with any meal.

Notes

Low cost per serving.
Shortcut:Ā Basic BBQ Sauce.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Slow Simmered Kidney Beans (Slow Cooker)
December 13, 2018 Lee
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Slow Simmered Kidney Beans (Slow Cooker)

Adapted from an internet recipe.
This sounds really good as I love kidney beans, and I will be preparing them using my pressure cooker. As written, this makes a lot, so feel free to adjust this to half by changing the number of servings. Link to the Shortcut is listed in the Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Side
Cuisine American
Servings 16 servings as a side

Equipment

  • Slow Cooker (6+ quart)

Ingredients
  

  • 6 strips bacon, diced
  • 250 grams Kielbasa sausage, sliced into coins, (8 oz)
  • 4 cans kidney beans, drained, (15 oz / 425 g each), or 8 cups cooked, Shortcut
  • 1 can diced tomatoes, drained, (28 oz / 794 g)
  • 2 red bell peppers, diced
  • 1 large onion, diced
  • 1 cup tomato ketchup
  • Ā½ cup brown sugar, packed
  • Ā¼ cup honey
  • Ā¼ cup molasses
  • 1 tablespoon Worcerstershire sauce
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 2 medium red apples, unpeeled, cored, cubed

Instructions
 

  • Prep the beans first. If using canned, open, rinse, and drain, set aside. Better option is to cook from dry beans, and pressure cooked would be your best option, and they are so much more flavorful! For cooked beans from dry, you need 8 cups drained.
  • Heat a non stick pan on medium heat, when hot, add the bacon and fry until crispy and remove with a slotted spoon, then add the sausage to the bacon fat and cook to brown, stirring often, for about 6-7 minutes. Drain the sausage and add to your slow cooker.
  • Add the rest of the ingredients to the slow cooker, stir to mix everything. Cover on and set to Low setting for 4 hours.
  • Add the the apples and give a quick stir, cover and cook another 2 hours.
  • Serve as a side dish.

Notes

Shortcut: Red Kidney Beans (Pressure Cooker).
* Best Value $1 or Less per Serving,Sides - Slow Cooker