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Cheesy Meatball Skillet
November 11, 2016 Lee
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Cheesy Meatball Skillet

Sounds wonderful in deed! There is also two cost saving shortcuts you can make as well for this dish. On my to cook list. Links to the shortcuts are 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
  

For the Sauce

  • 2-3 cups marinara sauce, OR make from a shortcut
  • 1 cup Mozzarella Cheese, shredded
  • 1 tablespoon fresh basil, chopped

For the Meatballs

  • 500 grams ground beef
  • 3 cloves garlic, smashed and minced
  • 1 egg, lightly beaten
  • 1 tablespoon Worcherstershire sauce
  • 1/2 cup Italian bread crumbs, OR make from a shortcut
  • 1/2 cup Parmesan cheese, grated
  • salt and black pepper, to taste
  • olive oil, as needed

Instructions
 

  • Add all of the meatball ingredients to a large bowl and mix by hand to combine. Scoop out about a golf ball size of meat and roll in your hands to make a ball. You should get about 14-16 meatballs, depending on the size you are making.
  • Using a large pan, cast iron would be ideal for this, on medium heat, heat a splash of olive oil and brown the meatballs until evenly browned, about 8 minutes or so, you will have to do this in batches as well. As the meatballs are browned, transfer them to a plate with some paper towels to drain them. When all the meatballs are browned, drain any oil from the pan.
  • Reduce the heat to a low simmer and pour in the marinara sauce, and add the meatballs back one at a time and coat them in the sauce. Simmer the meatballs in the sauce for 5-10 minutes, gently moving them around every few minutes. You can test a meatball with a thermometer for doneness or sacrifice 1 by cutting it in half. When the meatballs are done, sprinkle on the Mozzarella cheese and cover until the cheese is melted, sprinkle on the basil.
  • Serve on a bun for a meatball sandwich or over pasta.

Notes

Ground beef will run about 100 Baht/500 grams. Mozzarella cheese will cost about 70 Baht for the 1 cup shredded (about 100 grams from a block). For 4 servings, this is about $1.25 per serving.
Shortcuts: Marinara Sauce, Italian Breadcrumbs.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,MEATBALLS
Lasagna Pot Pie
November 10, 2016 Lee
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Lasagna Pot Pie

This sounds absolutely wonderful. A must try for me. Lot of shortcuts to use in this recipe as well for cost savings. Since this dish does have cheese in it, it is not low cost. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams gound beef
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon Italian seasoning
  • 2 cups Mozzarella Cheese, shredded, divided
  • 2/3 cup marinara sauce, OR make from a shortcut
  • 1/2 cup Ricotta cheese, OR make from a shortcut
  • 3 tablespoons Parmesan cheese, grated
  • 1/2 cup Bisquick Mix
  • 1 cup milk
  • 2 eggs

Instructions
 

  • Heat your oven to 180 C. Lightly grease a 9 inch pie dish.
  • In a large non stick pan, brown the ground beef and drain, then stir in the garlic salt, Italian seasoning, marinara sauce and 1/2 cup of the Mozzarella cheese. Spread the Ricotta cheese in the bottom of the pie dish, then sprinkle on the Parmesan cheese, next pour the meat mixture over the cheese.
  • In a separate bowl, mix together the Bisquick mix, milk, and eggs, pour this over the meat mixture. Bake for 30-35 minutes or until a knife inserted in the center comes out clean, then top with the remaining Mozzarella cheese and bake for another 5 minutes to melt and brown the cheese. Remove from oven and cool for 5 minutes before slicing, serve.

Notes

The ground beef will run about 100 Baht/500 grams. The Mozzarella cheese will cost 142 Baht for one block of 200 grams, shredded that is about 2 cups. Ricotta and Parmesan is low quantities needed so no prices listed. Going with the prices listed, for 6 servings, this is about $1.18 per serving.
Shortcuts: Marinara (Pasta) Sauce, Cottage Cheese, Bisquick Mix.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,BEEF
Cheesy Italian Chicken Pot Pie
November 10, 2016 Lee
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Cheesy Italian Chicken Pot Pie

This sounds really good, but because of the cheese used, this is not a low cost meal. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 1/2 cups chicken, breast or thighs, or both, cooked and chopped, or even turkey
  • 2 cups Mozzarella Cheese, shredded, this is one 200 gram block, divided
  • 1/3 cup Parmesan cheese, grated
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon garlic powder
  • 1 cup tomato sauce, OR make from a shortcut
  • 1/2 cup Bisquick Mix, OR make from a shortcut
  • 1 cup milk
  • 1/4 teaspoon pepper
  • 2 eggs

Instructions
 

  • Preheat your oven to 205 C and either butter a pie dish (glass would be best) or use a cooking spray or shortcut for that.
  • Mix the chicken, 1/2 cup of the Mozzarella cheese, the Parmesan cheese, salt, oregano, basil, garlic powder, and tomato sauce, then spoon into the prepared pie dish and smooth that into an even layer.
  • In a separate bowl, stir Bisquick, milk, pepper, and eggs until well blended. Pour over chicken mixture. Bake uncovered for 35 minutes. Sprinkle with remaining mozzarella cheese then bake for 5 more minutes. Allow to rest for 10 minutes before slicing. Serve.

Notes

Chicken will cost about 60 Baht/kilo, for 1 1/2 cups, use about 3 chicken breasts or a combination of breasts and thighs, or leftover chicken or turkey which would be ideal and lower cost. The Mozzarella cheese will cost 142 Baht for one block of 200 grams, shredded that is about 2 cups. For the Parmesan cheese, this will cost about 100 Baht. For 6 servings, this is about $1.48.
Shortcuts: Tomato Sauce, Bisquick Mix, Non Stick Cooking Spray.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY,LEFTOVERS
Easy Chicken Pot Pie
November 9, 2016 Lee
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Easy Chicken Pot Pie

Since I was a little kid, pot pies were regular items at dinner time, they were cheap, mass produced, and available in every store. So to get away from the mass produce pot pies, I have several pot pies listed, one is even cooked in a slow cooker. This is another variant of a baked pot pie, with no pie crust needed. This one states chicken but turkey would be really good too, think leftovers for the meat. I look forward to testing this out for sure. Links to the shortcuts are 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 6 servings

Ingredients
  

  • 2 cups chicken, breast or thighs, cooked and chopped, or even turkey
  • 1 tablespoon butter
  • 1 onion, diced
  • 1 cup frozen peas and carrots
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1/2 cup chicken stock, fresh or from powder
  • 1/2 teaspoon Lawry's Seasoned Salt, OR make from a shortcut
  • 1/4 teaspoon black pepper
  • 1 1/2 cups Bisquick Mix, OR make from a shortcut
  • 1 cup milk
  • 1/4 cup butter, melted, this is 1/4 of a standard block

Instructions
 

  • Preheat your oven to 180 C and get out a 9 in pie dish, glass would be perfect, and lightly butter that.
  • Heat a non stick pan with the 1 tablespoon of butter and cook the onion for 5 minutes over medium heat, then add in frozen peas and carrots, chicken, soup, chicken broth, Lawry's seasoned salt, and the black pepper. Mix well then pour into your prepared pie pan. Stir together the Bisquick mix and milk and pour over the casserole. Drizzle the melted butter over the top and bake for 30-35 minutes. Serve.

Notes

If you use leftover chicken or turkey, and make the shortcuts, this is truly a low cost dish to prepare. Using chicken breasts bought specifically for this go with 3-4 breasts or go with thighs, or a little of each for both dark and white meat in the pie. One kilo of breasts is about 60 Baht, I will use that figure. Everything else is minimal or on hand. For 6 servings, this is about 30 cents per serving.
Shortcuts: Condensed Cream of Chicken Soup, Lawry's Seasoned Salt, Bisquick Mix.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS
Chicken Monterey
November 9, 2016 Lee
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Chicken Monterey

Not sure how this got its name but it does sound very good. On my to cook list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless, pounded just a bit flat to even them out
  • 8 slices bacon, chopped and fried crsipy, retain the fat
  • 1 teaspoon Lawry's Seasoned Salt, OR make from a shortcut on this site
  • 1 cup BBQ sauce, feel free to use more as you like, OR make from a shortcut on this site
  • cheese, shredded, amount is up to you as well as taste, Cheedar would be great, I would start with 1 cup and go from there
  • spring onions, chopped, white and green parts

Instructions
 

  • Pre heat your oven to 180 C and get out a 9x13 baking dish.
  • Heat a non stick pan with about 2 tablespoons of bacon fat, sprinkle the chicken with the seasoning salt and brown the breasts for about 4-5 minutes on each side.
  • Place chicken in a your baking dish, top with the BBQ sauce, cheese, then bacon, cover with foil and bake for 15 minutes. Remove foil and bake for another 10 minutes, removed from the oven, top with the chopped spring onions and serve. Good sides would be mac & cheese and buttered long beans.

Notes

Chicken breasts will run about 60 Baht/kilo, for 4 breast I will just use 60 Baht. The cheese, if you use 1/2 block, shredded this is about 90 Baht. For 4 servings, this is about $1.10 per serving.
Shortcuts: BBQ Sauce, Lawry's Seasoned Salt.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Slow Cooker Orange Chicken II
November 8, 2016 Lee
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Slow Cooker Orange Chicken II

This sounds really good, and very few ingredients needed. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams chicken breasts, boneless and skinless, cut into 1 inch pieces
  • 1/2 cup BBQ sauce, OR make from a shortcut on this site
  • 1/2 cup orange marmalade
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon Sriracha Chili Garlic sauce

Instructions
 

  • Add everything to your slow cooker and mix to coat the chicken, turn on to Low setting for 4 hours. Serve with rice or pasta and a vegetable on the side for a nice and filling meal.

Notes

Chicken breasts will run about 60 Baht/kilo, using that figure (and everything else is minimal), for 6 servings, this is about 30 cents per serving.
Shortcut: BBQ Sauce.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Sourdough Pancakes
November 8, 2016 Lee
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Sourdough Pancakes

Adapted from an internet recipe.
I made these when I was growing up, not the same recipe, but the sourdough pancakes. I look forward to making these! When I make these I will provide accurate servings.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • 2 cups sourdough starter, room temperature, read Step 1, Shortcut
  • 2 tablespoons sugar
  • 1 egg, you can use 2 for additional protein
  • 4 tablespoons olive oil
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon luke warm water

Instructions
 

  • Remove the starter from the fridge and let it sit on the counter overnight to ensure an even room temp. Remember, after you take out the 2 cups of starter, feed the starter with 2 cups of water and 2 cups of flour, and a pinch of sugar, mix and let sit on the counter for a few hours, then return to the fridge.
  • In a large bowl, mix together the starter, sugar, egg, olive oil, and salt. Set aside.
  • In a small bowl, mix the 1 tablespoon of water and the 1 teaspoon of baking soda, set aside until ready to make your pancakes.
  • Now when you have a griddle or heavy pan heating up, gently fold in the baking soda mixture into the sourdough mixture, do not beat it, just fold it in. Pour the batter, a soup ladle or measuring cup works great, about ¼ to ½ cup of batter at a time. When bubbles appear on the top and the bottom is golden brown, flip, this only takes 1-2 minutes per side.
  • Serve with your favorite topping, such as butter, syrup, jam, etc.

Notes

Shortcut: Sourdough Starter.
* Best Value $1 or Less per Serving,Bread & Pastry - Sourdough
Sourdough Bread
November 8, 2016 Lee
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Sourdough Bread

Adapted from an internet recipe.
You will need a sourdough starter for this recipe. There is no added yeast, you are going to use naturally occurring yeast. This sounds good and I am looking forward to making it. This does take time however.
Print Recipe
Prep Time 1 day
Cook Time 45 minutes
Total Time 1 day
Course Side
Cuisine European
Servings 2 loaves

Equipment

  • Oven
  • Bread Pans (two 4x8 inch)

Ingredients
  

  • 1 cup sourdough starter, room temperature, read Step 1
  • 1½ cups luke warm water
  • 1½ tablespoons salt
  • ¼ cup sugar
  • ½ cup vegetable oil
  • 6 cups all purpose flour

Instructions
 

  • Remove the starter from the fridge and let it sit on the counter overnight to ensure an even room temp. Remember, after you take out the 1 cup of starter, replenish the starter with 1 cup of water and 1 cup of flour, and a pinch of sugar, mix and let sit on the counter for a few hours, then return to the fridge.
  • In a large glass bowl, mix the sugar, oil, salt, water, and starter, mix in the flour until the last cup, add that a little at a time, you may need a bit more, or a bit less to get the right consistency. Should form a nice ball of dough. Turn the dough out onto a work surface, put a small amount of oil in the bowl and rub it around to coat the bottom and sides, return the dough to the bowl and flip that around to lightly oil that as well, cover with a towel and let rise overnight.
  • The next day, grease 2 bread pans lightly with butter, then punch down the dough, divide in half, shape a little to fit the pans and put each half in each bread pan. Allow the dough to double in size. This can take hours so have some patience, and start on this step in the early morning.
  • Once the loaves have doubled, bake in a 180° C (350° F) oven for 40-45 or until the bread is golden brown and taps hollow. Remove from the oven and turn out on a wire rack to cool.

Notes

Shortcut: Sourdough Starter.
Bread & Pastry - Sourdough
Sourdough Starter
November 8, 2016 Lee
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Sourdough Starter

Adapted from an internet recipe.
Sourdough starter is a very old technique to keep ready to use dough, breads and pancakes come to mind. The starter improves with age, the longer you keep it, the better the flavor will improve. I remember my Mom had starter in the fridge for years, and I remember the bread she made from it, delicious! Think of starter as a pet you keep in the fridge as this does require care, there is a few rules to follow as well. Now for folks in the far north, this will be straight forward to make in the cooler months you have up there, for everyone else, you may need to use an air conditioned room to get the starter going, meaning to ferment. The basic rule I have seen is you need a place that is lower than 31 C (88 F), anything over that temp and the starter may fail to ferment. Yeast is used to kick start this initially, naturally occurring yeast will do the rest, it just needs to have flour and water on a regular basis.
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Prep Time 5 minutes
Total Time 5 minutes
Cuisine American
Servings 1 starter

Ingredients
  

  • 2 cups all purpose flour
  • 2 cups luke warm water
  • 1 packet active dry yeast, OR use 1 teaspoon of instant yeast

Instructions
 

  • In a large glass or plastic bowl, mix together the yeast, flour, and water, cover with a towel and leave at room temperature to ferment for 4 to 8 days. Each day, you are going to FEED it, add a 1/4 cup of flour and a 1/4 cup of water, mix that in. If your bowl is not that large, set it on a cookie sheet in case the dough over flows the bowl.
  • Once it is bubbly and has a pleasant sour smell, it is ready to use, or to refrigerate for use later. Once your starter is made, it will live primarily in the fridge but needs some feeding, you can do this once a week. Feeding is just that, first you remove 1/4 cup of starter and discard or use, THEN you are going to add just a little bit to the mixture to keep the fermentation active. For feeding, if you removed 1/4 cup, then add 1/4 cup of flour and 1/4 cup of water to the mix, stir that in and let it sit at room temp for a few hours, then you can return it to the fridge. A liquid will appear, it is alcohol, just stir that back into the mix. Only need to feed it once a week.
  • When you use starter to bake, always replace with equal amounts of a flour and water mixture. So, if you remove 1 cup starter, replace with 1 cup water and 1 cup flour. Mix well and leave out on the counter at room temp until bubbly again, then refrigerate. Most recipes will state if the starter has to be room temp or from the fridge, if room temp, then take out the starter the night before and just let it set on your counter over night.
  • IMPORTANT: when you make the starter initially, or anytime after that, if the mixture discolors to pink or orange, or any odd color, discard the mixture.

Notes

Used in Recipes Listed on this Site:
Bread & Pastry - Sourdough
Crock Pot Cream Cheese Chicken
November 8, 2016 Lee
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Crock Pot Cream Cheese Chicken

Anything with Cream cheese sounds great to me, this is a must try for sure. Only 4 ingredients and 2 can be made with shortcuts, win win! Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams Cream cheese, this is 1 standard block, softened
  • 1 packet dry Italian salad dressing mix, OR make from a shortcut
  • 4-6 chicken breasts, boneless and skinless
  • 1 can condensed cream of chicken soup, OR make from a shortcut

Instructions
 

  • Spray your slow cooker with non stick spray or mist with olive oil, place the chicken in, place the Cream cheese in, pour in the can of soup and sprinkle the packet of Italian seasoning over the top. Cook on Low setting for 6-8 hours. Give it a gentle stir at about the 3 hour mark. At 6 hours, check the tenderness of the chicken, it is done when it falls apart.
  • Serve over rice or pasta.

Notes

Chicken breasts run about 60 Baht/kilo, that should be 4 to 6 pieces. Cream cheese will run 120 Baht. For 4 servings, this is about $1.33 per serving. Use the shortcuts for savings as well.
Shortcuts: Dry Italian Dressing Mix, Condensed Cream of Chicken Soup, Cooking Spray.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker