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Chicken Parmesan Casserole
June 15, 2017 Lee
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Chicken Parmesan Casserole

Sounds good and tasty, looking forward to making this. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo chicken thighs, boneless, skinless, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 4 cups pasta sauce, OR make from a shortcut
  • 1/2 cup Parmesan cheese, grated
  • 1 1/2 cups Mozzarella Cheese, shredded
  • 1 cup panko breadcrumbs, toasted
  • 2 tablespoons olive oil
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 tablespoon dried oregano
  • pasta, or rice, your choice, for serving

Instructions
 

  • Preheat your oven to 180 C. Grease a 7x11­ baking dish with butter. Place the chopped chicken into the dish and season with salt, pepper and garlic powder, mix.
  • Pour the pasta sauce over the top and stir to mix. Sprinkle the two cheeses over the top of the chicken and sauce.
  • In a small bowl, combine the panko, herbs, and olive oil. Spread the seasoned panko evenly over the top of the cheese layer.
  • Cover with foil and bake for 30 minutes. Remove foil and continue to bake for an additional 15 minutes, until the chicken has cooked through and the casserole has begun to brown and is bubbling. Serve over spaghetti or pasta of your choice.

Notes

The chicken will run about 73 Baht/kilo. Figure about 75 Baht for the Parmesan, and 142 Baht/200 grams of Mozzarella. For 6 servings, this is about $1.42 per serving.
Shortcut: Pasta Sauce.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Lebanese Beef & Green Beans
June 15, 2017 Lee
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Lebanese Beef & Green Beans

Stephen Connell, United States.
Sounds great, green beans here would be long beans, perfect. Serve over mashed potatoes or rice. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Lebanesee
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 500 grams ground beef, (1 lb)
  • 500 grams fresh long beans, cut into 1 inch pieces, (1 lb)
  • 4 cups pasta sauce, Shortcut
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons red wine
  • salt and pepper, to taste
  • mashed potatoes, or rice for serving

Instructions
 

  • In a large skillet over medium heat, warm the butter and the oil. Add the onions and cook slowly until tender, about 5 minutes. Add the garlic and saute until fragrant. Add the ground beef and crumble as it cooks. Stir in tomato sauce, Worcestershire, red wine, salt and pepper. Bring to a boil and then reduce heat to a low simmer.
  • Cover with lid and simmer for at least 20 minutes or up to an hour. About ten minutes before serving, add the green beans, stir and cover with lid once more. Serve with mashed potatoes or rice. Enjoy.

Notes

Figure about 100 Baht/500 grams of beef. For 6 servings, this is about 50 cents per serving.
Shortcut: Pasta Sauce.
* Best Value $1 or Less per Serving,: LEBANESE,BEEF
Chicken Alfredo Baked Ziti
June 15, 2017 Lee
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Chicken Alfredo Baked Ziti

Sounds very good. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 340 grams dry ziti pasta, or penne pasta
  • 2 cups fresh broccoli, cut int bite size pieces
  • 2 cups chicken, cooked, shredded or chopped
  • 1 1/2 cups Mozzarella Cheese, shredded
  • 2 tablespoons Parmesan cheese, grated, for garnish
  • 2 tablespoons fresh parsley, chopped, for garnish

For the Alfredo Sauce

  • 3 tablespoons butter
  • 3 cloves garlic, smashed and minced
  • 5 tablespoons all purpose flour
  • 1 3/4 cups chicken broth, from the boiled chicken
  • 1 3/4 cups milk
  • 1 cup Parmesan cheese, grated
  • 1 teaspoon salt, more or less to taste
  • 1/2 teaspoon black pepper

Instructions
 

  • 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.
  • Preheat your oven to 200 C. Grease a 9x13 baking dish with butter, set the dish aside.
  • 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.
  • 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.
  • Add Parmesan cheese, salt, and pepper, and stir until cheese melts. Remove from heat and set aside.
  • 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.
  • 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.
  • 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.

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. 
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Lebanese Chicken with Rice
June 15, 2017 Lee
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Lebanese Chicken with Rice

Stephen Connell, United States.
This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Lebanese
Servings 4 servings

Ingredients
  

  • 4 chicken thighs, boneless, skinless
  • 3 tablespoons olive oil
  • 2 onions, diced
  • 300 grams ground beef, (10 oz)
  • 3 cloves garlic, minced
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon salt
  • 1½ cups long grain rice
  • 3 cups stock, beef or chicken, hot, from powder
  • 2 tablespoons pine nuts
  • 2 tablespoons fresh parsley, chopped, or corriander
  • plain yogurt, for serving
  • cucumber, sliced, for serving

Instructions
 

  • Heat the olive oil over high heat in a pan. add the chicken and cook on both sides until golden brown. Remove the chicken from the pan and set aside.
  • Add the onion and ground beef to the same hot pan. Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two. Then add the cinnamon, allspice, cayenne pepper, and salt, cook two minutes while stirring.
  • Stir in the rice making sure that it is fully covered with the oil and spices, place the chicken in the rice. Add the pine nuts.
  • Pour in the stock or water and cover. Cook on a simmer for about 30 minutes. Stir occasionally and as you do so allow the chicken to break up. You may need to add extra hot water if the rice gets a little dry.
  • Remove the pan from the heat and sprinkle with minced parsley. Serve with yogurt on top and sliced cucumber.

Notes

Four thighs I will estimate about 50 Baht. For the beef, I will estimate about 75 Baht. For 4 servings, this is about 92 cents per serving.
* Best Value $1 or Less per Serving,: LEBANESE,CHICKEN & TURKEY
Chicken Tomato Pasta Bake
June 15, 2017 Lee
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Chicken Tomato Pasta Bake

Sounds good. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams chicken breasts, boneless, skinless, vut into bite size pieces
  • 1 tablespoon olive oil
  • 2 cloves garlic, smashed and minced
  • 1 can whole peeled tomatoes, drained, chopped
  • 2 cups pasta sauce, OR make from a shortcut
  • 62 grams Cream cheese, 1/4 of a 250 gram block
  • 250 grams fresh spinach, chopped
  • 1 1/2 cups Penne pasta, cooked and drained
  • 1 cup Mozzarella Cheese, shredded
  • 2 tablespoons Parmesan cheese, grated

Instructions
 

  • Preheat your oven to 190 C. Get out a 8 inch or 7x11 baking dish.
  • Heat the olive oil in a large skillet over medium-high heat. Add the chicken and brown on both sides, then remove from the pan. It’s OK if it’s not quite cooked through because it will be baked later. To the same pan, add the garlic and cook for 1 minute, then add the diced tomatoes and spaghetti sauce.
  • Add the cream cheese and stir to melt into the sauce. Add the spinach and stir to coat in the sauce. Add the browned chicken back in then add the pasta. Stir and coat with the sauce.
  • Spoon everything into the baking dish. Top with the mozzarella and Parmesan. Bake for 20 minutes.

Notes

The chicken will cost about 40 Baht/500 grams. The Mozzarella will cost about 60 Baht. For 4 servings, this is about 75 cents per serving.
Shortcut: Pasta Sauce.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CASSEROLES
Lebanese Garlic Chicken (Farrouj Meshwi)
June 15, 2017 Lee
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Lebanese Garlic Chicken (Farrouj Meshwi)

Stephen Connell, United States.
If you like garlic then you will probably love this chicken! You can use any pieces of chicken for this recipe in place of the whole cutup chicken. Farrouj means male chicken in Arabic, said to be tastier than hens, but you can certainly use any type of chicken you wish. I will probably use four quarters, separated.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Passive Time 3 hours
Total Time 3 hours 50 minutes
Course Main Dish
Cuisine Lebanese
Servings 4 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 1 whole chicken, cut up or any 6-8 pieces you like
  • 6-8 cloves garlic, peeled
  • ½ teaspoon salt
  • ½ cup olive oil
  • juice from 1 lemon, or 3 tablespoons
  • ½ teaspoon sumac

Instructions
 

  • Grind garlic & salt to a paste in mortar or small food processor. Work in the olive oil, sumac & lemon juice to create a creamy consistency similar to mayo.
  • Cut chicken into 6 to 8 pieces or use any 6 to 8 pieces of chicken to your liking. Make plenty of deep cuts in the pieces, right down to the bone.
  • Place the chicken pieces & garlic sauce in a large ziploc bag. Close the bag and massage the chicken for a few minutes before placing in the fridge for at least 3 hours or up to 6 hours, to marinate.
  • Grill the chicken pieces over a medium heat until the juices run totally clear, 12 to 15 minutes per side. You can also use a griddle or grill pan then transfer to the oven on 200° C (400° F) for 15 minutes. Serve.

Notes

Chicken quarters cost around 70 Baht/kilo, 4 quarters should be right about 1 kilo. Separate the legs from the thighs and you have 8 tasty pieces to use. For 4 servings, this is about 52 cents per serving.
* Best Value $1 or Less per Serving,: LEBANESE,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER
Chicken Noodle Casserole I
June 15, 2017 Lee
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Chicken Noodle Casserole I

Sounds delicious. Easy ingredients, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups egg noodles, cooked and drained
  • 1 1/2 cups chicken, cooked and chopped
  • 1 cup frozen peas and carrots, thawed
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1/4 cup sour cream, OR make from a shortcut
  • 3/4 cup milk

For the Crunchy Topping, optional

  • 1/4 cup Italian bread crumbs, OR make from a shortcut
  • 1 tablespoon butter, melted
  • slat and pepper, to taste

Instructions
 

  • Preheat your oven to 200 C. Grease an 8 inch or 7x11 baking dish with butter.
  • To the casserole dish, add the egg noodles, chicken, peas and carrots, soup, sour cream, and milk. Mix together.
  • 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.
  • Bake the casserole for 15 to 20 minutes, or until the top is bubbling and the breadcrumbs (if using) are toasted. Serve.

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.
* Best Value $1 or Less per Serving,CASSEROLES
Tuna & Pasta Skillet
June 14, 2017 Lee
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Tuna & Pasta Skillet

Adapted from an internet recipe.
This to me sounds really good. This is a skillet dinner that you can put together in about 30 minutes. On my to cook list. 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 Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2½ cups chicken broth, fresh or from powder
  • 3 cups corkscrew pasta
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1 cup milk
  • 2 cans tuna, drained, or 1 cup cooked fresh tuna, (185 g / 7 oz), Shortcut
  • 1 cup Cheddar cheese, shredded
  • 2 tablespoons Italian bread crumbs, Shortcut
  • 2 teaspoons butter

Instructions
 

  • Heat the chicken broth in a large skillet over medium high heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook until the pasta is just tender, stirring often. Do not drain.
  • Stir the soup, milk, and tuna in the skillet. Top with the cheese. Stir the bread crumbs and butter in a small bowl. Sprinkle over the tuna mixture. Cook until the cheese is melted.
  • Serve.

Notes

Low cost per serving.
Shortcuts: Breadcrumbs, Tuna.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna
Slow Cooker Cilantro Lime Chicken
June 12, 2017 Lee
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Slow Cooker Cilantro Lime Chicken

Now we are talking, cilantro and lime, dead easy to get in Thailand, even open markets carry these items. On my to cook list soon!
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo chicken thighs, bone in, skin removed
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika, smoked if available
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 tablespoons cooking oil
  • 2 cups chicken stock, fresh or from powder
  • 1/3 cup lime juice
  • 1/2 cup heavy cream
  • 2 tablespoons fresh cilantro leaves, chopped
  • 2 tablespoons corn starch

Instructions
 

  • In a small bowl, combine the chili powder, cumin, paprika, black pepper and salt. Rub the seasoning mix on both sides of the chicken thighs.
  • Heat a large skillet over medium­-high heat and add the canola oil. Working in batches if necessary, sear both side of the chicken until browned. Transfer the chicken to the slow cooker. Add the broth and lime juice, and cook on Low setting for about 2 to 2 1/2 hours.
  • Carefully remove the chicken from the slow cooker and set aside.
  • Combine the heavy cream and cornstarch, mixing well and removing any lumps.
  • Add the heavy cream mixture to the slow cooker and mix well with the broth. Add the cilantro to the liquid in the slow cooker and mix.
  • Return the chicken to the slow cooker. Continue to cook for another 20 to 30 minutes, until the sauce has thickened and the chicken is fall apart tender.
  • Serve over rice or pasta, garnish with fresh cilantro and lime wedges.

Notes

Chicken thighs generally run about 75 Baht/kilo. For 4 servings, this is about 55 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Ham & Cheese Breakfast Pockets
June 12, 2017 Lee
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Ham & Cheese Breakfast Pockets

Sounds like a great idea. Will try these out soon.
Print Recipe
Prep Time 2 minutes
Cook Time 25 minutes
Total Time 27 minutes
Course Breakfast
Cuisine American
Servings 1 serving

Ingredients
  

  • 1 large flour tortilla
  • 2-3 slices ham
  • 1/3 cup Cheddar cheese, shredded
  • 1 egg
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 C. Place a sheet of foil on a baking sheet, lightly butter the sheet to the size of the tortilla used. Place tortilla on the foil.
  • Place the ham slices, slightly overlapping one another, into the center of the tortilla. Place half of the cheese on top of the ham and create a small well in the center. Crack the egg into the cheese well. Season it with salt and pepper, and top the egg with the remaining cheese.
  • Fold the sides of the tortilla in toward the center to create a pocket. Wrap the folded tortilla pocket loosely with foil. Center the foil pouch on the baking sheet and bake for 25 minutes, or until the egg feels firm to the touch. Remove the foil pouch from the oven, unwrap it, and allow it to cool slightly before eating.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!)