Author Archive
Grilled Salmon
November 5, 2016 Lee
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Grilled Salmon

Adapted from an internet recipe.
I have not had salmon in many years, I can get that in the city, it is costly so not a cheap meal, but this does sound good.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Grill, Charcoal or Gas

Ingredients
  

  • 750 grams salmon fillets, (I think the 140-160 gram / 5-6 oz fillets would be perfect)
  • ⅓ cup soy sauce
  • ⅓ cup brown sugar
  • ⅓ cup water
  • ¼ cup olive oil
  • garlic powder, to taste
  • salt and black pepper, to taste
  • lemon zest, to taste

Instructions
 

  • Season salmon fillets with pepper, salt, lemon zest, and garlic powder to your liking. In a bowl, mix together the soy sauce, brown sugar, water, and olive oil until the sugar is dissolved. Place the seasoned fillets in a large resealable bag with the soy mixture, seal, and turn to coat, refrigerate for 2 hours, turning every 30 minutes.
  • Heat your grill to medium heat. Oil the grill and place the salmon on the grill flesh side down and discard the marinade. Cook salmon for about 6-8 minutes per side or until the flesh flakes easily with a fork. Serve.

Notes

For 6 servings, this comes out to about 1.60 per serving, as I make this and get more accurate pricing I will update this.
* High Cost $1.51+ per Serving,FISH - ALL,Fish - Salmon
NY No Knead Bread
November 4, 2016 Lee
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NY No Knead Bread

This comes highly recommended by a good friend in Phuket. This is a no knead bread but this does take some time. You will need a pot with a lid that can go in your oven, a cast iron dutch oven would be perfect.
Print Recipe Pin Recipe
Prep Time 16 hours
Total Time 16 hours
Course Side
Cuisine American
Servings 1 loaf

Ingredients
  

  • 325 grams wheat flour, 3 1/4 cups
  • 125 grams rye flower, 1 1/4 cups, if no rye flour is available, then use 5 cups of wheat flour
  • 1 1/3 cup luke warm water, 320 ml for metric measuring cup
  • 1/4 teaspoon instant yeast
  • 1/4 teaspoon sugar
  • 1 1/2 teaspoon salt

Instructions
 

  • This is the wheat flour used, this is an import from Australia.
  • This is the rye flour used, this is also an import from Australia.
  • Put the water in a large mixing bowl, add yeast, salt, and sugar and let it dissolve. Then add the flour and stir until no dry flour is left. Cover the bowl with clear kitchen wrap and let it rest for 16-22 hours (now the yeast does its job).
  • Now you either can gently stir the dough one more time or plop it onto a smooth, well floured surface ( what I did) fold top to the middle, bottom to the middle then left to the middle and right to the middle cover it up with a clean kitchen towel for about an hour. (Even if you stir it one more time, still cover the bowl to let it rest.)
  • While the dough is resting, preheat your oven to 250 C and also preheat the pot and lid in the oven at the same time.
  • When the dough has rested, take out the hot pot from the oven, then take your dough and gently rub flour or wheat bran onto it and plop it into the pot, cover, and bake for 30 minutes. Then remove the lid and reduce the temp to 220-230 and bake for another 30-40 minutes. Remove from oven, done, enjoy. This is the wheat/rye bread.
  • This is the wheat only flour.

Notes

The flour is available at Tops Central in Phuket for sure for about about 40 Baht/ for 450 to 500 grams, each package shown. There is also a bakery supply place in Rawai, Phuket (Schmidt Bakery Supply) as well in several cities across Thailand. The cost is a bit more at the bakery supply shop. Over, this is an economical loaf of bread that you made yourself and you know exactly what is in it.
Recipe and photos provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.
* Best Value $1 or Less per Serving,BREAD & PASTRY
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.
Print Recipe
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
2 Comments

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 ⅓ 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.
Print Recipe
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