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Garlic & Lemon Chicken with Potatoes & Green Beans
February 16, 2017 Lee
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Garlic & Lemon Chicken with Potatoes & Green Beans

Sounds good, on my to make list. Readily available ingredients as well.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, cut in half
  • 2 lemons, 1 sliced, 1 juiced
  • 4 cloves garlic, smashed and minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 250 grams fresh long beans, cut into 1 1/2 inch pieces
  • 8 small potatoes, quartered
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 200 C. Coat a large baking dish with 1 tablespoon of olive oil. Arrange the lemon slices in a single layer in the bottom of the dish.
  • In a In a large bowl, 3 tablespoons of olive oil, lemon juice, garlic, salt, and pepper; add the chicken, long beans, and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
  • Bake for 50 minutes or until the chicken is cooked through and the potatoes are tender. Serve.

Notes

Chicken breasts cost about 60 Baht/kilo, 4 breasts are probably 1 kilo or just a bit less. For 4 servings, this is about 45 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Maryland Crab Soup
February 15, 2017 Lee
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Maryland Crab Soup

Sounds delicious to say the least! On my to cook list.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams crab claw meat
  • 1/2 cup unsalted butter, this is 1/2 standard block
  • 3 cups corn
  • 1 tablespoon garlic, smashed and minced
  • 3/4 cup fresh parsley, chopped
  • 2 cups spring onion, chopped
  • 340 grams cherry tomatoes
  • 1 cup frozen mixed vegetables
  • 2 cans diced tomatoes
  • 4 cups shrimp stock, fresh or from powder, OR water
  • 4 tablespoons Old Bay seasoning, divided

Instructions
 

  • Melt the butter in a large pot or Dutch oven, and the spring onion, garlic, corn, mixed vegetables, cherry tomatoes, and 2 tablespoons Old Bay.
  • Cook on medium high heat until the tomatoes are soft and can be crushed with a wooden spoon. Then stir in the diced tomatoes and bring to a slow boil.
  • Add the stock or water, parsley, crab claw meat, and remaining Old Bay. Simmer uncovered for 30 minutes.

Notes

I cannot price this until I get to Makro to get prices on the crab meat.
Variants: Add chopped bacon, chopped zucchini, pinch of cayenne pepper.
Recipe and photo provided courtesy of good friend, Edward Coleman.
Philippines.
* High Cost $1.51+ per Serving,SOUPS, STEWS, CHILI
Creamy Green Chili Chicken Soup
February 15, 2017 Lee
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Creamy Green Chili Chicken Soup

This is a long shot for Thailand as I am not sure of the chilies being here, but for the viewers in US, this should be real easy. Chilies used can be New Mexico green chilies or Poblano peppers. Not sure about using the large green chilies in Thailand, but they should work as well.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams chicken breast, boneless, skinless
  • 2 cups chicken stock, fresh or from powder
  • 4 New Mexico chilies, roated, OR Poblano peppers roasted
  • 2/3 cup dry white wine
  • 1/2 cup all purpose flour
  • 2 cups milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground white pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 cup lime juice
  • 2 cloves garlic, smashed and minced
  • 2 tablespoons fresh cilantro, minced

Instructions
 

  • Place chicken and broth in a large saucepan; bring to a boil. Cover, reduce heat to a simmer and cook, until no longer pink in the middle, 10 to 15 minutes, depending on size. Remove from the heat. Transfer the chicken to a clean cutting board, leaving the broth in the pan. When cool enough to handle, shred or chop the chicken into bite-size pieces.
  • While the chicken is cooking, finely chop 2 chiles; puree the other 2 in a food processor or blender with 1/4 cup of the hot broth.
  • Whisk 1/2 cup of the broth in a bowl with wine and flour until smooth. Return the pan with the broth to medium heat and whisk in the flour mixture until well combined. Stir in the chopped and pureed chiles and the chicken. Add milk, garlic, lime juice, salt, white pepper, oregano, and cumin and heat, stirring frequently, until steaming and hot, but not boiling, 10 to 15 minutes. Remove from the heat and stir in cilantro. Serve.

Notes

This is low cost as the chicken breasts are just 30 Baht/500 grams.
Variants: Add cooked white beans, add roasted corn.
Inspired by good friend, Jerry Juliana.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Sausage Mushroom Pasta
February 15, 2017 Lee
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Sausage Mushroom Pasta

I came up with this after defrosting the freezer in my fridge and sort through what I had frozen and fresh. The King Oyster mushrooms are perfect for this dish as when they cook they maintain their size.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 190 grams sausage, see Step 1, sliced into 1/4 inch thick slices
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 200 grams King Oyster mushrooms, about 4, sliced into 1/4 inch thick slices
  • 3/4 cup dry pasta, macaroni, maccheroni, etc
  • 1/3 cup heavy cream
  • olive oil, as needed

Instructions
 

  • You can use any sausage you have on hand, I used 8 small links, 95 grams each pack, of smoked pepper sausage that turned out very nice. But large smoked sausage or sausage scraps from Makro would work well, as would bratwurst or beerwurst.
  • Heat a large non stick skillet with a splash of olive oil, then add the sausage and cook to get some browning going, then add the peppers and mushrooms and reduce heat to a simmer and cook until the peppers are tender yet still crunchy and a bit of browning on the mushrooms.
  • While the peppers are cooking, heat a small pot of water to boiling then add the pasta and cook until tender, drain, then add to the skillet and mix together. Then stir in the heavy cream, season with salt and pepper to your liking. Remove from heat, cover for 5 minutes to let everything warm through.
  • Serve with a vegetable of your choice for a nice meal.

Notes

I used 2 packages of sausage, 4 links each pack, each pack was 59 Baht. For 4 servings, this is about 87 cents per serving.
My own recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,MUSHROOMS,PASTA
Slow Cooker Gumbo
February 14, 2017 Lee
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Slow Cooker Gumbo

Stephen Connell, United States.
Sounds delicious! On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 3 tablespoons all purpose flour
  • 3 tablespoons cooking oil
  • 250 grams smoked sausage, cut into ½ inch slices, (8 oz)
  • 2 okra, sliced, fresh or frozen
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, smashed and minced
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon black pepper
  • 1 can whole peeled tomatoes, chopped, with juice
  • 340 grams fresh shrimp, peeled, deveined, tail removed, cooked, (12 oz)
  • cooked rice, for serving

Instructions
 

  • In small saucepan, combine flour and oil; mix well. Cook, stirring constantly, over medium-high heat for 5 minutes. Reduce heat to medium; cook, stirring constantly, about 10 minutes or until mixture turns reddish brown, then pour into your slow cooker.
  • Stir in all remaining ingredients into your slow cooker except the shrimp and rice. Cover and cook on Low setting for 7-9 hours. About 20-30 before serving, add cooked shrimp to gumbo mixture in your slow cooker and mix well. Cover and cook on Low setting for an additional 20 minutes.
  • Serve over rice, enjoy.

Notes

Figure about 50 Baht for good smoked sausage, for the shrimp, through Tesco, Whites will cost about 100 Baht for 340 grams. For 6 servings, this is about 74 cents per serving.
* Best Value $1 or Less per Serving,Pork - Slow Cooker,Seafood - Slow Cooker
Slow Cooker BBQ Chicken
February 14, 2017 Lee
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Slow Cooker BBQ Chicken

Sounds good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4-6 chicken breasts, boneless, skinless
  • 2 1/4 cups BBQ sauce, OR make from a shortcut
  • 1/4 cup vinegar
  • 1 teaspoon red pepper flakes, OR 1/2 teaspoon cayenne
  • 1/4 cup brown sugar, packed
  • 1 teaspoon garlic powder

Instructions
 

  • Place the chicken in your slow cooker.
  • Mix the rest of the ingredients in a bowl and pour over the chicken.
  • Cook on Low setting for 4-6 hours. Serve with corn on the cob and potato salad for wonderful meal.

Notes

Chicken breasts run about 60 Baht/kilo, figure about 90 Baht for 6 breasts. For 4 servings, this is about 67 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Almond Crusted Parmesan Salmon
February 14, 2017 Lee
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Almond Crusted Parmesan Salmon

Stephen Connell, United States.
Sounds like a great way to prepare salmon. Salmon fillets are available in Tesco, weigh between 140 and 160 grams each. One fillet is one serving.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 salmon fillets
  • 1 egg
  • olive oil, as needed

For the Breading

  • â…“ cup almonds, crushed
  • â…“ cup Parmesan cheese, grated
  • 1 tablespoon dried basil
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon pepper

Instructions
 

  • This is the type of fillets I get from Tesco.
  • Mix breading ingredients together in large bowl. Whisk egg in a separate bowl.
  • Heat some olive oil in a non stick skillet on medium heat. Once the pan is ready, dredge the salmon in the egg, then the breading mixture and add to the hot pan, skin side down and let the fillets cook on one side for 3-4 minutes or until golden brown, flip and cook for an additional 2-3 minutes or until golden brown.
  • Plate with skin side down, serve with your favorite vegetable or even with pasta.

Notes

For 69 Baht per fillet, this is about $2.03 per serving. High cost but I think ok for a once in a while, healthy meal.
* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon
Slow Cooker Spicy Cashew Chicken
February 14, 2017 Lee
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Slow Cooker Spicy Cashew Chicken

This is a twist to a common Thai dish. And it does sound good. Many Thai using chicken, the chicken will simmer all day, one to make a nice stock, and two, makes for flavorful and tender chicken, so the use of a slow cooker makes sense.
Print Recipe
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Course Main Dish
Cuisine Thai
Servings 3 servings

Ingredients
  

  • 3-4 chicken breasts, boneless, skinless, cut to 1 inch pieces
  • 1 red bell pepper, chopped
  • 1/2 onion, chopped
  • 2 spring onions, chopped, white and green
  • 1/3 cup cashews, halves if you can find them
  • cooked rice, for serving
  • olive oil, as needed

For the Sauce

  • 4 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar
  • 2-3 Bird's Eye Chilis, chopped
  • 4 tablespoons cold water
  • 2 teaspoons corn starch

Instructions
 

  • Heat a splash of olive oil in a large non stick pan, add the chicken and cook 1-2 minutes, just long enough to brown the outside. Transfer the chicken to your slow cooker, then add the bell pepper, onion, and spring onion to the to slow cooker.
  • In a small bowl, whisk together the soy sauce, fish sauce, vinegar, sugar, and chilies.
  • In another small bowl, mix together the cold water and corn starch until the corn starch is dissolved. Stir this into the soy sauce mixture. Then pour the soy sauce mixture into the slow cooker and stir to coat everything.
  • Cover and cook on Low setting for 3 to 4 hours. About 30 minutes before serving, stir in the cashews. Serve over steamed rice.

Notes

Chicken breasts run about 60 Baht/kilo, this should easily be 4 breasts. For 3 servings, this is about 59 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,: THAI,Chicken - Slow Cooker
Cheeseburger Soup
February 14, 2017 Lee
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Cheeseburger Soup

Sounds really good. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 250 grams ground beef
  • 3/4 cup onion, diced
  • 3/4 cup carrot, shredded
  • 3/4 cup celery, diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 4 cups potatoes, diced
  • 3 cups chicken stock, fresh or from powder
  • 1/4 cup all purpose flour
  • 500 grams Cheddar cheese, shredded
  • 1 1/2 cups milk
  • 3 tablespoons butter
  • 1/4 cup sour cream
  • salt and pepper, to taste
  • olive oil, as needed

Instructions
 

  • In a large saucepan over medium heat, cook and crumble the ground beef until no longer pink, then drain and set aside. In same saucepan, melt heat a splash of olive oil over medium heat then cook the onion, carrots, celery, basil and parsley until tender, about 10 minutes. Then add the potatoes, beef and broth; bring to a boil then reduce to a simmer, cover, cook until potatoes are tender, 10-12 minutes.
  • While the potatoes are cooking, using a non stick skillet, heat the butter and and whisk in the flour and stir until bubbly, about 3 to 5 minutes. Add this to the soup when the potatoes are tender and bring to a boil and stir, cook for 2 minutes then reduce heat to a simmer and stir in the cheese, milk, and season with salt and pepper to taste. Cook until the cheese is fully melted into the soup.
  • Remove from heat and stir in the sour cream. Serve.

Notes

The cheese is the most expensive item at 360 Baht for 500 grams (two 250 gram blocks). For 8 servings, this is about $1.33 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Green Chile Meatloaf
February 14, 2017 Lee
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Green Chile Meatloaf

This recipe comes from a good friend in New Mexico, United States, and calls for New Mexico green Chilies, and if I was a betting man, these would have to be Hatch Chilies, roasted as well. I am going to change this up and just Thai large green chilies.
Print Recipe
Prep Time 10 minutes
Cook Time 1 minute
Total Time 11 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams ground beef
  • 250 grams ground pork
  • 1/2 cup bread crumbs
  • 1/4 cup onion, finely diced
  • 1 egg
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup large green chilies, roasted, chopped
  • Sriracha Chili Garlic sauce, for the top

Instructions
 

  • This will be the type of chili I will be using in this recipe, and they will be roasted.
  • Preheat your oven to 180 C. Lightly oil a 9x13 baking dish.
  • In a large bowl, combine all the ingredients except the Sriracha sauce. Form into a loaf and place in the baking dish, coat the top with Sriracha sauce, bake for 1 hour and 15 minutes.
  • Allow to rest for 5 minutes, serve with mashed potatoes and a vegetable.

Notes

The beef would be about 150 Baht/750 grams, the pork would be about 30 Baht/250 grams. For 6 servings, this is about 88 cents per serving.
Provided courtesy of good friend, Jerry Juliana.
United States.
* Best Value $1 or Less per Serving,BEEF