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Slow-Cooker Pantry Chicken Stew
November 4, 2016 Lee
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Slow-Cooker Pantry Chicken Stew

This sounds really good is very close to that of crustless chicken pot pie. A must try.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 700 grams chicken thighs, no skin, bone reomved, cut into bite size pieces
  • 1/4 cup all purpose flour
  • 220 grams fresh mushrooms, sliced
  • 2 cups carrots, chopped
  • 1 small onion, chopped
  • 1 3/4 cup chicken stock, fresh or from powder
  • 6 cloves garlic, smashed and minced
  • 1 cup frozen peas
  • 1/2 cup Cream cheese, softened, this is about 1/2 block of 250 grams

Instructions
 

  • Add the chicken to your slow cooker and add the flour, stir to mix. Add the rest of the ingredients except the peas and cream cheese, mix then cover and cook on Low setting for 6-8 hours or High setting for 3-4 hours.
  • Stir in the Cream cheese and peas, cook for another 30 minutes, serve over pasta, rice, or biscuits.

Notes

Chicken thighs will run about 75 Baht/kilo (figure 65 Baht for the chicken), the Cream cheese will run about about 60 Baht for 1/2 package of 250 grams. For 6 servings, this is about 62 cents per serving.
Variants: Add cubed potatoes to the slow cooker as well.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
No Crust Chicken Pot Pie II
November 3, 2016 Lee
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No Crust Chicken Pot Pie II

I like the idea of the potatoes used in this. There is one shortcut for additional savings.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts
  • 1/2 small onion, finely diced
  • 2 cans condensed cream of chicken soup, OR make from a shortcut
  • 3-4 potatoes, washed and cubed
  • 2 cups frozen peas and carrots
  • 1/2 cup heavy cream, OR use evaporated milk (my preference)
  • salt and pepper, to taste
  • biscuits, home made would be best, as needed

Instructions
 

  • Season the chicken with salt and pepper on both sides and place in the slow cooker, top with the diced onion, then pour in the contents of the soup over the top, then top that with the diced potatoes, salt and pepper the potatoes to your liking as well. Cover and cook on Low setting for 6 hours. Then use 2 forks and shred the chicken, it will be tender, will take just a minute or two.
  • Add the peas and carrots, and the heavy cream (or evaporated milk) and stir to mix. Cover and cook for an additional 20-30 minutes. While this is cooking, make your biscuits.
  • When the biscuits are ready, split each in half and place on a deep plate or large bowl and ladle on the pot pie mix from the slow cooker.

Notes

Chicken breasts cost 60 Baht/kilo, skin on but boneless, takes all of 3 seconds to remove the skin and trim any fat. Four breast may be about 700 grams, go with that, more chicken, no one is going to complain. For 4 servings, 60 Baht for the chicken, 100 Baht for the 2 cans of soup, this comes to about $1.18 per serving, if you make the soup yourself, you can reduce the soup price to about 45 Baht for both cans.
Shortcuts: Condensed Cream of Chicken Soup.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker
Crockpot Italian Chicken
November 3, 2016 Lee
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Crockpot Italian Chicken

Sounds really good and a slow cooker dish as well, bonus! This is a simple recipe with few ingredients but you can save by making the shortcuts listed.
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 chicken breasts, boneless and skinless
  • 250 grams Cream cheese, this is 1 standard block, softened
  • 2 cans condensed cream of chicken soup, OR make from a shortcut
  • 1 packet dry Italian salad dressing mix, OR make from a shortcut
  • 2 tablespoons garlic powder
  • 500 gram pasta, I would use fettuccine but any bite size pasta is ok

Instructions
 

  • In your slow cooker, add the soup, dry dressing mix, and garlic powder, stir to combine and add the chicken breasts, cook on Low setting for 4 hours. Remove the chicken carefully to a plate and shred, then return to the slow cooker. If the sauce is too thick, add a little milk to thin to your desired consistency.
  • Just before you are ready to serve, cook the pasta in a pot of boiling water until just soft, drain pasta well and add to the sauce and mix in, cook for another 10 minutes to heat the pasta through, serve.

Notes

Chicken breasts cost 60 Baht/kilo, skin on but boneless, takes all of 3 seconds to remove the skin and trim any fat. Four breast may be about 700 grams, go with that, more chicken, no one is going to complain. For 4 servings, 60 Baht for the chicken, 100 Baht for the 2 cans of soup, this comes to about $1.18 per serving, if you make the soup yourself, you can reduce the soup price to about 45 Baht for both cans.
Shortcuts: Condensed Cream of Chicken Soup, Dry Italian Salad Dressing.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker
Cream Cheese Chicken Enchiladas
November 3, 2016 Lee
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Cream Cheese Chicken Enchiladas

Adapted from an internet recipe.
Sounds really nice, several shortcuts to make here as well for cost savings. The store bought tortillas is pricey so this is not a low cost meal. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 8 flour tortillas, 8 inch should be perfect here
  • 250 grams Cream cheese, softened, (8 oz)
  • ¼ cup sour cream, Shortcut
  • 2 cups salsa, Shortcut
  • 1 cup Cheddar cheese, shredded
  • 1 cup Pepper Jack cheese, or use 2 cups of Cheddar
  • 2 cups cooked chicken, shredded
  • 1 cup corn, fresh cooked or canned - drained, or frozen - thawed
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • 4 spring onions, chopped, divided, green and white parts
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 160° C (320° F) and get out a 9x13 inch baking dish, and 2 mixing bowls.
  • First mixing bowl, combine the cream cheese and sour cream (or Greek yogurt) then mix in ½ cup of the salsa and stir in ½ cup of each shredded cheese (if using just Cheddar, then stir in 1 cup) and set aside. Second bowl, mix together the chicken, corn, chili power, cumin salt, and pepper to your liking, and half of the spring onion. Add the chicken mixture to the cheeses mixture, there, you just made the filling for the enchiladas.½
  • In the baking dish, add ½ cup of your salsa and spread that around to coat the bottom. Now take a tortilla and place about â…“ to ½ cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas. Pour and spread the remaining salsa over the top of the enchiladas and sprinkle on the remaining cheese.
  • Bake for 20-25 minutes until bubbly and the cheese is starting to brown. Remove from oven and let rest 5 minutes. Sprinkle on the remaining spring onion and serve. Some good beans on the side would be a great addition.

Notes

Ground beef will run about 100 Baht/500 grams. For 4 servings, this is about 74 cents per serving.
Shortcuts: Salsa, Sour Cream.
* Best Value $1 or Less per Serving,TEX-MEX, sort of
Hamburger Steaks with Gravy
November 3, 2016 Lee
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Hamburger Steaks with Gravy

Sounds like good old fashioned comfort food to me. This is an easy and straight forward recipe. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef
  • 1/3 cup bread crumbs, OR make from a shortcut
  • 1 egg
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1 clove garlic, smashed and minced
  • 1 teaspoon Worcherstershire sauce
  • 1 onion, sliced and seperated into rings
  • 2 tablespoons all purpose flour
  • 1 cup beef stock, fresh or from the powder
  • splash olive oil, as needed

Instructions
 

  • In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic, and Worcestershire sauce and form into thick patties. Heat a splash of olive in a large non stick pan over medium heat. Fry the patties and onion until patties are nicely browned. Remove the beef patties to a plate, and keep warm.Leave the onion in the pan.
  • Sprinkle flour over the onions and drippings in the skillet. Stir in the flour and gradually mix in the beef broth. Season with salt and pepper as desired. Simmer and stir over medium heat for about 5 minutes, until the gravy thickens. Turn heat to low, and return the beef patties to the gravy, cover and simmer for another 15 minutes to heat through. Serve with mashed potatoes.

Notes

500 grams of ground beef will run about 100 Baht, for 4 servings, this is about 74 cents per serving.
Shortcut: Bread Crumbs.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BEEF
Perfect Pan-Roasted Chicken Thighs
November 2, 2016 Lee
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Perfect Pan-Roasted Chicken Thighs

You start this meal in a cast iron pan on the stove top and finish it in an oven, sounds wonderful. Any oven proof pan would work but cast iron would be ideal.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 6 chicken thighs, bone in and skin on
  • olive oil, as needed
  • salt and pepper, as needed

Instructions
 

  • Preheat your oven to 250 C.
  • Season the chicken with salt and pepper to your liking. Heat a cast iron pan on high heat (that will fit in your oven) with a splash of olive oil and add the chicken, try and squeeze them all in, skin side down and cook for about 2 minutes, then reduce to about medium heat, continue to cook for about 12 more minutes. This is skin side down the entire time. Keep an eye on them, and moving them around a bit as you are not trying to burn them, just reduce the heat if they are getting too dark.
  • Place the cast iron pan in the oven and cook for 13 minutes, then flip the chicken over and cook for about 5 more minutes to crisp up the skin, remove from oven and let rest for 5 minutes, then serve. A side of fried rice or even a pasta would be good here.

Notes

Chicken thighs are about 75 Baht/kilo, 6 would less than a kilo, so figuring 60 Baht for 6 thighs, and 4 servings, this is about 45 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Tomato Beef Country Casserole
November 1, 2016 Lee
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Tomato Beef Country Casserole

Sounds really good, on my to make list. There is several shortcuts that will save you money as well with this recipe. 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 8 servings

Ingredients
  

  • 350 grams dry egg noodles, OR go with Fettuccine like I will do
  • 500 grams ground beef
  • 1 can condensed tomato soup, OR make from a shortcut
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 cup milk
  • 1/4 cup onion, diced
  • 2 teaspoons Worcherstershire sauce
  • 1/2 to 1 cup Parmesan cheese, grated
  • salt, pepper, garlic powder, to taste

Instructions
 

  • Preheat your oven to 180 C and lightly grease a 9x13 baking dish with butter. Cook the egg noodles or pasta in a pot of boiling water until just tender, then drain.
  • Brown the ground beef and onion in a skillet with salt, pepper, and garlic powder to your liking, drain well, set aside.
  • In a large bowl, mix the soups, milk, Worcestershire sauce, and additional pepper if you like. Add the cooked and drained ground beef and cooked and drained egg noodles or pasta, stir to combine. Pour this into your baking dish and top with the cheese.
  • Bake for 20-30 minutes or until the cheese browned and bubbly, remove from the oven and let cool for a few minutes, then serve.

Notes

Figure about 100 Baht for beef, cheese figure about 140 Baht for 1 cup. Make the soup yourself for additional savings. For 8 servings, this is about 89 cents per serving.
Shortcuts: Condensed Tomato Soup, Condensed Cream of Mushroom Soup.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CASSEROLES
Best Slow Cooker Macaroni & Cheese
November 1, 2016 Lee
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Best Slow Cooker Macaroni & Cheese

Adapted from an internet recipe.
This is excellent mac & cheese, and the can of cheese soup is the key ingredient, and you can make that from a Shortcut on the site! Keep in mind, use block cheese you shred yourself, as packaged shredded cheese will not melt as well due to packaging to keep the shred separated. I made this on On 21 Mar 2021 and the entire family loved this! I used a variant and the steps/photos will reflect that. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 1 can condensed Cheddar cheese soup, (10½ oz / 298 g), Shortcut
  • 2¾ cup half and half, or evaporated milk
  • ½ teaspoon black pepper
  • ½ teaspoon paprika
  • 500 grams uncooked elbow macaroni, (1 lb)
  • 2 cups Sharp Cheddar cheese, shredded, (8 oz / 226 g)
  • 1 cup Colby or Edam cheese, shredded, (4 oz / 113 g)
  • 3 tablespoons butter, melted

Instructions
 

  • To your slow cooker, add the half and half (or evaporated milk), cheddar cheese soup, paprika, and black pepper, and whisk mix until the mixture is smooth.
  • Into your slow cooker, add the uncooked macaroni, half of the shredded cheeses, and butter. Stir together.
  • I added a variant and added 1 can of smoked spam that I diced, and I had some leftover cocktail sausages so I chopped those and added them as well.
  • Mix the meats or other variants into the mixture.
  • Top the mixture with the rest of the shredded cheeses. Put the lid on and cook on Low setting for 3 hours.
  • At the 3 hour mark, turn slow cooker off, remove lid and give the mac and cheese a stir. If the mixture is too thick, stir in a spoon or two milk.
  • Serve and enjoy.

Notes

The Cheddar cheese would run about 180 Baht, the Colby or Edam, another 90 Baht, the condensed soup about 90 Baht, same for making yourself but you will know what is in it. For 10 servings, this is about $1.06 per serving.
Shortcut: Condensed Cheddar Cheese Soup.
Variants: 1. Add chopped broccoli, chopped ham, chopped smoked sausage, chopped hot dogs, chopped smoked cocktail sausages (Little Smokies), cooked cubed chicken, diced Spam.
# Buster Approved,#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,Pasta - Mac & Cheese - Slow Cooker
Cube Steaks with Gravy
November 1, 2016 Lee
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Cube Steaks with Gravy

A typical cube steak comes from the top round or top sirlion beef cuts and is normally mechanically tenderized which leave indentations in the meat in a process called cubing. Since I live in a out of the way place, there is two options for me for beef, buy online from a butcher and pay top dollar or I can buy local beef right here in the village. I bought a piercing meat tenderizer and since this is a slow cooker recipe, I am going to use any cut of beef I can get and will cut about 3/4 inch thick and use that. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1/3 cup all purpose flour
  • 6 beef cube steaks, go with 6 120-150 gram cuts of beef and tenderize yourself
  • 1 large onion, sliced and seperated into rings
  • 2 cups beef stock, fresh or from powder
  • 3 packets brown gravy, OR make from a shortcut on this site
  • 1 cup water
  • salt and pepper, to taste
  • olive oil, as needed
  • garlic powder, as needed
  • 1-2 handfuls fresh mushrooms, your preference

Instructions
 

  • Season the flour with garlic powder, salt, and pepper to your liking. You can use either a bag to shake the steaks in the flour or just a plate to coat the steaks with flour.
  • Heat a skillet with a splash of olive oil and cook the steaks until lightly browned, you are not cooking them through, just lightly browning them and as you cook them, place them in the slow cooker. Once all the steaks are browned and in the slow cooker, top with the onions then pour in the beef stock. Cook on Low setting for 8 hours or until beef is tender. If your slow cooker runs a bit on the warm side, check on the beef at about 6-7 hours.
  • When the beef is tender, in a skillet with a splash of live oil, cook the mushrooms then add to the slow cooker. Whisk together the gravy packets and water (I cannot stress enough to make this shortcut, so easy!), and add to the slow cooker, cook for another 30 minutes. Remove the steaks to plates, stir up the gravy and ladle over steaks, mashed potatoes or pasta.

Notes

Beef would run about 200-250 Baht/kilo. You would need just under a kilo, for this I will estimate 200 Baht. For 6 servings, this is just under $1 per serving.
Shortcut: Gravy Mix.
Variant: add fresh chopped bell pepper.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Beef - Slow Cooker
Asian Glazed Orange Chicken
October 31, 2016 Lee
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Asian Glazed Orange Chicken

Sounds really good, a must try for me. Chicken is inexpensive and can be dressed up a lot of ways. This is a straight forward recipe with chicken, oranges, and some spices and sauces that are readily available.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 8 chicken thighs, boneless and skinless if you can get those, or just go with bone in and skinless
  • 1 cup fresh orange juice, from about 3-4 oranges
  • 1 cup chicken stock, fresh or from powder
  • 1/2 cup brown sugar
  • 1/2 cup hoisin sauce, it is available here in Thailand
  • 4 cloves garlic, smashed and minced
  • 2 tablespoons orange zest, heaping
  • 1 inch piece of ginger, peeled and grated
  • 1 teaspoon Sriracha Chili Garlic sauce
  • fresh cilantro, chopped for garnish
  • orange slices, for garnish
  • salt and pepper, to taste
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 180 C. Get out a large baking dish or you can use a oven proof pan (think cast iron) if you wish.
  • Season the chicken thighs with salt and pepper. Heat a splash of olive oil in a frying pan over medium high heat. Place half of the chicken thighs in the pan and sear both sides of the chicken until lightly browned on both sides. Transfer to a plate and repeat with the remaining thighs.
  • In a medium bowl, whisk the remaining ingredients until well combined. Pour into the same pan you cooked the chicken in and cook the sauce over medium heat until reduced by a third. Add the chicken back to the pan and and bake in the oven for 20-30 minutes or until the chicken reaches an internal temperature of 74 C.
  • Remove the chicken from the fry pan and transfer to a serving platter, reserving the glaze in the pan. Place some foil over the chicken to keep warm. Cook the glaze over medium heat until the sauce is reduced by another third. Drizzle over the chicken and garnish with cilantro and sliced oranges if desired. Serve with fried rice on the side or just fresh pasta.

Notes

Chicken thighs will run about 75 Baht/kilo. How many thighs are in a kilo, I do not know until I make this, but for a more frugal option, buy 8 quarters, the thighs will be larger and use the legs for another recipe. Everything is minimal. For 4 servings (going with 8 thighs is a kilo), this is about 55 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY