Author Archive
Strawberry Cream Cheese Cobbler
January 15, 2017 Lee
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Strawberry Cream Cheese Cobbler

This sounds very nice, easy to make, common ingredients, on my to cook list for sure!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 1/2 cup butter
  • 1 egg, lightly beaten
  • 1 cup milk
  • 1 cup all purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 cups fresh stawberries, whole, capped, I will verify the amount
  • 125 grams Cream cheese, this is 1/2 of a standard block, cut into small cubes

Instructions
 

  • Preheat your oven to 180 C. Melt the butter and pour into a 9x13 glass baking dish. In a bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.
  • Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. The crust rises up and around the strawberries, and they still peek out of top.

Notes

I cannot price this until I buy strawberries again but should be very reasonable.
Provided courtesy of good friend, Stephen Connell.
United States.
* Fair Value $1.01 to $1.50 per Serving,DESSERTS
Butter Biscuits
January 13, 2017 Lee
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Butter Biscuits

I like biscuits and these sound really good, and easy! On my to cook list!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 9 biscuits

Ingredients
  

  • 1/2 cup butter, this is 1/2 of a standard block of butter
  • 2 1/2 cups all purpose flour
  • 4 teaspoons sugar
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 3/4 cup buttermilk, see Step 3

Instructions
 

  • Preheat your oven to 230 C. Lightly grease a 8x8 baking dish with butter. Melt the butter and pour into the baking dish.
  • In a medium bowl, mix together the flour, sugar, salt, and baking powder.
  • Pour in the buttermilk and stir until it forms a loose sticky dough. NOTE: If using regular milk, you may need to use less so start by adding 1 cup and then more as needed to make a sticky dough. Press dough into baking dish that has melted butter in it. You will probably need to use your hands to evenly press it in. There might be butter still coming up on top of the dough-that's fine.
  • Use a hot, sharp, knife to cut the dough into 9 squares. Bake for 10 minutes, rotate the pan 180 degrees and bake for an additional 10-15 or until starting to get golden brown on the top and spring back when touched. If at any point while baking the butter is bubbling and browning along the edge of the dish, just use a paper towel to dab it up.
  • Serve with jam, butter, gravy, etc.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SIDES
Dill Pickle Pasta Salad
January 12, 2017 Lee
1 Comment

Dill Pickle Pasta Salad

I do like a good pasta salad, and dill pickles, and this is nothing short of excellent! I made this on 14 Jan 2017, it is easy to make, and can be adjusted with what you have on hand. This is now my new standard pasta recipe. It was so good, I did not even get photos. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

For the Salad

  • 250 grams dry elbow macaroni, or shell, spirals, or any bitesize pasta would work
  • 3/4 cup dill pickles, sliced, OR make from a shortcut
  • 2/3 cup Cheddar cheese, cubed
  • 3 tablespoons onion, finely diced
  • 2 tablespoons fresh dill, chopped
  • 1/2 cup dil pickle juice

For the Dressing

  • 2/3 cup mayo
  • 1/3 cup sour cream, see Step 2
  • 1/8 teaspoon cayenne pepper
  • 4 tablespoons dill pickle juice
  • salt and pepper, to taste

Instructions
 

  • Cook the pasta in a pot of boiling water until tender, drain and rinse under cold water to stop the cooking process and to cool it off. Toss the pasta with 1/2 cup pickle juice and set aside for 5 minutes then drain and discard the juice and place the pasta in a large bowl along with the rest of the Salad ingredients and toss to mix together.
  • In a small bowl, mix the dressing ingredients together. If you do not have sour cream, start with the amount of mayo stated and add more mayo as needed to coat everything yet not be dripping with mayo either. Pour this onto the pasta in the large bowl and and toss to coat everything. Refrigerate for at least an hour before serving.

Notes

Low cost.
Shortcut: Quick Fridge Dill Pickles.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Sides - Salads
Creamed Tuna on Buttered Toast
January 12, 2017 Lee
3 Comments

Creamed Tuna on Buttered Toast

Ben Ramos. United States.
Absolutely delicious! I made this on 17 Jan 2017, very easy, very easy to tailor based on your preferences. And I make this often! The milk sauce is perfect. If making this for more than 2 people (even though listed as 4 servings) I would double this. Highly recommended. Link to the Shortcut is listed in the Notes section.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup butter
  • ¼ cup all purpose flour
  • 2 cups milk
  • 1 can tuna, drained, or 1 cup fresh cooked tuna, (185 g / 7 oz), Shortcut
  • 1 cup frozen peas, thawed, or peas and carrots, or mixed veggies
  • salt and pepper, to taste
  • bread, for toasting
  • butter, for the toast, as needed

Instructions
 

  • Melt the butter in a saucepan, then whisk in the flour, then whisk in the milk, whisk constantly to prevent lumps and stir until creamy. Add the tuna, peas, and salt and pepper to your taste and warm through.
  • As the sauce is warming, toast your bread, figuring 1-2 slices per serving. I went with 4 slices of toast for me in this photo.
  • When the bread is toasted and buttered, spoon the sauce over the toast and serve.

Notes

Low cost per serving.
Shortcut: Tuna.
Variants: 1. Add a couple of fried eggs sunny side up on top of each serving. 2. Chop 2 hard boiled eggs and mix those in when you add the tuna.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna
Unstuffed Cabbage Roll Skillet I
January 11, 2017 Lee
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Unstuffed Cabbage Roll Skillet I

It has been probably 5 years since I had cabbage rolls, and they were delicious! Here is a cheater recipe, no need to boil the cabbage leaves or roll anything, just make on the stove top in a large skillet. I have not tried this yet but it sounds really good and I will give my remarks after I make this. The recipe is normally made with beef but feel free to use pork or chicken. 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 people

Ingredients
  

  • 1 kilo ground beef
  • 1 large onion, diced
  • 1 clove garlic, smashed and chopped
  • 1 head cabbage, small, chopped
  • 1 can diced tomatoes, 565 gram can, chopped, drain but retain juice
  • 1 cup tomato sauce, OR make from a shortcut
  • 1/2 cup water, OR beef stock
  • 1 teaspoon ground black pepper
  • salt, as needed
  • olive oil, as needed

Instructions
 

  • In a large skillet, heat olive oil over medium heat. Add the ground beef and onion and cook, stirring, until ground beef is no longer pink and onion is tender. Add the garlic and continue cooking for 1 minute. Drain off any fat.
  • Add the chopped cabbage, tomatoes, tomato sauce, pepper, and salt. Bring to a boil. Cover and simmer for 20 to 30 minutes, or until cabbage is tender, add reserved tomato juice as needed. Serve.

Notes

Ground beef can be 200 Baht/kilo. For this dish, that is your most expensive item, if using minced pork, you can almost cut the cost in half. For 6 servings this would be about 98 cents per serving.
Shortcut: Tomato Sauce.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF
Chicken Bacon Ranch Potato Bake
January 10, 2017 Lee
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Chicken Bacon Ranch Potato Bake

I got this from a good friend in the states, sounds very good. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1/2 cup olive oil
  • 1 teaspoon salt
  • 1 packet dry ranch dressing mix, OR make from a shortcut on this site
  • 14 medium potatoes, cubed, about 2 - 2 1/2 kilos of potatoes
  • 3 chicken breasts, boneless, skinless, cut into bite size pieces
  • 2 1/2 cups Cheddar cheese, shredded
  • 1 cup bacon, fried crisp and crumbled
  • 1 cup spring onions, chopped, white and green parts
  • 1 teaspoon pepper

Instructions
 

  • Preheat your oven to 250 C. Lightly grease a 9x13 baking dish with butter.
  • In a large mixing bowl, combine the olive oil, salt, ranch dressing mix, and pepper. Add the cubed potatoes and toss well to coat all the potatoes. Spoon the potatoes into the backing dish, leaving as much of the oil mixture in the bowl. Roast until the potatoes are crispy, about 1 hour, stirring every 15 minutes.
  • While the potatoes are roasting, add the chicken to the bowl with the oil mixture and toss to coat and set aside. In a separate bowl, mix together the cheese, bacon, and spring onion and set aside.
  • When the potatoes are crispy, remove from the oven and lower the temp to 200 C. Add the chicken to the top of the potatoes then top that with the cheese mixture and bake for another 15-20 minutes or until the cheese is melted. Remove from the oven and let this rest for 10 minutes. Serve with sour cream or ranch dressing.

Notes

For the cheese, figure about 180 Baht for a 250 gram block. For the bacon, I estimate about about 300 grams which for average bacon, figure 130 Baht total. The chicken runs about 60 Baht/kilo, 3 pieces will be less than that but I will use 60 Baht for the pricing here. For 6 servings, this is about $1.82 per serving.
Shortcut: Ranch Dressing Mix.
Provided courtesy of good friend, Bob Wicker.
United States.
* High Cost $1.51+ per Serving,CASSEROLES
Mexican Rice I
January 9, 2017 Lee
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Mexican Rice I

I look forward to making this and trying it out. I like a good Mexican rice, best I have eaten was in Pattaya at a friend's restaurant. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side
Cuisine Tex-Mex
Servings 4 servings

Ingredients
  

  • 3 tablespoons cooking oil
  • 1 cup dry white rice
  • 3 cloves garlic, smashed and finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 cup onion, finely chopped
  • 1/2 cup tomato sauce, OR make from a shortcut
  • 2 cups chicken stock, fresh or from powder

Instructions
 

  • Heat oil in a large non stick skillet over medium heat and add the garlic and onion, when the onion is soft, then add the rice. Cook, stirring constantly, until the rice is golden brown. While rice is cooking, sprinkle with salt and cumin.
  • When the rice is golden brown, stir in the tomato sauce and chicken stock and bring to a boil, once boiling, reduce to a low simmer, cover and cook for 20 to 25 minutes. Add more chicken stock as needed to keep the rice from drying out. Fluff with a fork and serve as a side with any Mexican dish.

Notes

Low cost any way you look at this.
Shortcut: Tomato Sauce.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SIDES
No Peek Chicken
January 9, 2017 Lee
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No Peek Chicken

This comes highly recommended from a good friend who makes this often, it is filling, and everyone likes it. Easy to put together with common ingredients except the Uncle Ben's rice unless one is in a larger city. On my to cook list very soon. For the rice, Uncle Ben's Long Grain and Wild Rice is listed, but regular Jasmine rice works just as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6-8 chicken breasts, skin on, boneless
  • 1 box Uncle Ben's Long Grain & Wild Rice, original recipe, 170 gram box, OR use 1 cup dry jasmine rice
  • 1 can condensed cream of mushroom soup, OR make from a shortcut on this site
  • 1 can condensed cream of celery soup, OR make from a shortcut on this site, OR use 2 cans of mushroom soup
  • 1 can water, if making the shortcut soup, this is 1 1/4 cups

Instructions
 

  • Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.
  • In a bowl, mix together the box of rice (or the 1 cup of jasmine rice) with the mushroom soup and celery soup (or you can use 2 cans of mushroom soup), and the 1 can of water. If you want moister rice, then you can use 1 1/2 to 2 cans of water. Pour this into the baking dish. Place the chicken on top, cover with foil and seal.
  • Bake for 2 1/2 hours, serve.

Notes

Chicken breasts run about 60 Baht/kilo. 6-8 breasts would be maybe 60-90 Baht. The box of rice I cannot price yet until I can source that. Using 90 Baht and say 6 servings, this is about 67 cents per serving. Make the soup from shortcuts, takes just 5 minutes each and costs less than half of store bought canned soup.
Variant: add sliced mushrooms to the rice and soup mix.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken Lombardy
January 8, 2017 Lee
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Chicken Lombardy

This sounds really good. On my to cook list. Readily available ingredients makes this sound like it could be a regular and inexpensive meal.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 6 chicken breasts, boneless and skinless
  • 170 grams fresh mushrooms, sliced, button, king oyster, shiitake, would be good
  • butter, as needed
  • 1/2 cup all purpose flour
  • 1/2 cup chicken stock, fresh or make from powder
  • salt and pepper, to taste
  • 1/2 cup Mozzarella Cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 2 spring onions, chopped, green and white parts

Instructions
 

  • Preheat your oven to 230 C.
  • Cut each chicken breast in half lengthwise then flatten a bit with the smooth side of a tenderizer mallet. Coat the chicken in flour.
  • In a large nonstick skillet, melt 2 tablespoons of butter over medium high heat and cook the mushrooms for 3 to 5 minutes, stirring constantly. Remove the mushrooms to a bowl, then cook the chicken in batches, adding more butter as needed, 2-3 minutes per side. As the chicken is cooked, place in a large baking dish in layers, leave the drippings in the skillet. After all the chicken is cooked, pour the mushrooms over the chicken.
  • Using the same skillet, add a tablespoon of butter and add chicken stock and bring to a boil, reduce heat to a simmer for 10 minutes, stirring occasionally. Season with salt and pepper to your liking and pour the sauce over the mushrooms and chicken. In another bowl, mix together the cheeses and spring onion and sprinkle that over the mushrooms and chicken.
  • Bake for 12-14 minutes, serve with a buttered pasta or potato on the side.

Notes

Chicken breasts, go for the large ones, maybe 100 Baht for 6 large ones. All the rest of the items are minimal. For 4 servings, this is about 74 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CASSEROLES
Squid Macaroni
January 8, 2017 Lee
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Squid Macaroni

Adapted from an internet recipe.
Sounds tasty! This is a cheater version of the Greek dish called Macarontha, which is squid in a tomato sauce served over macaroni pasta and topped with sheep's cheese. I'll pass on that type of cheese however. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Greek
Servings 4 servings

Ingredients
  

  • 250 grams dry macaroni, (8 oz)
  • 500 grams squid, cleaned inside and out, skin removed, (1 lb)
  • 4 tablespoons red wine vinegar
  • 6 tablespoons olive oil
  • 1 large onion, chopped
  • 2½ cups tomato puree, Shortcut
  • ¼ cup dry white wine
  • juice from ½ lemon
  • 1 stick cinnamon, broken in half, OR use ½ teaspoon ground cinnamon
  • 2 bay leaves
  • ½ teaspoon dried oregano
  • salt and pepper, to taste
  • Parmesan cheese, grated, for garnish

Instructions
 

  • Cook macaroni in a pot of boiling water until tender, drain and set aside.
  • In a small saucepan, boil the squid in cups of water mixed with the red wine vinegar for 4-5 minutes. Drain, cut into rings, reserve the tentacles and set aside.
  • Heat the olive oil in a large heavy non stick skillet. Cook the onion and garlic until onion is tender but not brown. Stir in the squid and cook for 2 more minutes. Pour in the tomato puree, white wine, and lemon juice. Season with cinnamon stick, bay leaves, oregano, salt and pepper. Bring to a boil then reduce the heat and simmer partially covered for 15-20 minutes, stirring occasionally.
  • Remove from heat, remove the bay leaves and cinnamon stick pieces then mix in the macaroni. Serve with Parmesan cheese for topping.

Notes

Squid will run about 100 Baht/500 grams, for 4 servings this is about 74 cents per serving.
Shortcut: Tomato Puree.
* Best Value $1 or Less per Serving,PASTA,SEAFOOD - ALL,Seafood - Squid