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Cheesy Baked Enchiladas
September 23, 2016 Lee
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Cheesy Baked Enchiladas

Mike Early, United States.
This sounds really good and is a make with what you have recipe, but you need pork (or beef or chicken), tortillas, and shredded cheese, lot of options here. No Servings or ingredients amounts are given, this is a make what you need or have on hand. 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 Tex-Mex
Servings 0

Equipment

  • Slow Cooker
  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • pork, can be any cut, I would go with 1 kilo (2 lb)
  • 1 packet enchilada sauce, 1 packet per kilo of meat, Shortcut
  • flour tortillas
  • cooked rice, optional
  • refried beans, optional, Shortcut
  • onions, chopped, optional
  • Cheddar cheese, shredded, optional for a filling
  • Cheddar cheese, shredded for baking

Instructions
 

  • Take the pork, or what ever meat you want such as chicken or beef which would work equally as well, in a slow cooker and pour in the enchilada sauce. Cook on Low setting for 7 hours (you may need to adjust time for chicken or beef).
  • After the cooking time, remove the meat to a plate with a slotted spoon so it is drained well, shred with 2 forks, retain the liquid in the slow cooker.
  • Preheat your oven to 180° C (350° F), get out a 9x13 baking dish.
  • Heat each tortilla in a non oiled pan on medium heat for a minute each side, this makes them easier to fold. On each tortilla, add a bit of meat of your choosing, then add a spoon or two of liquid from the slow cooker and any other optional items you wish, fold up the tortilla and place seam side down in the baking dish. Once all the tortillas are in the dish, spoon some more juice from slow cooker over the tortillas, then cover with shredded cheese.
  • Bake until the cheese is melted, let rest for 5 minutes then serve, rice and beans as sides would be great.

Notes

Fair cost per serving.
Shortcuts: Enchilada Sauce, Refried Beans.
TEX-MEX, sort of
Chicken Broccoli Mushroom Stir Fry
September 22, 2016 Lee
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Chicken Broccoli Mushroom Stir Fry

This sounds really good and appears to be easy to make. Don't let the 'stir fry' name fool you, no wok is needed. Easily modified to your liking. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Chicken

  • 500 grams chicken breast, boneless and skinless, cubed, OR thigh meat
  • 500 grams broccoli, cut into bite size pieces, include stem
  • 250 grams fresh mushrooms, sliced, lot of choices here
  • olive oil, as needed for frying
  • black pepper, to taste

For the Sauce

  • 3 cloves garlic, smashed and minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons sesame oil
  • 1/3 cup soy sauce
  • 1 tablespoon brown sugar
  • 1 cup chicken stock, fresh or make from powder
  • 1/4 cup all purpose flour, OR cornstarch

Instructions
 

  • In a large pan, on medium-high heat, add a splash of olive oil. Once the oil is hot, add chicken, season with salt and pepper, and cook until cooked through and browned, takes just minutes. Remove the chicken and set aside.
  • In the same pan, heat a splash more olive oil and the mushrooms, when start to soften, add the broccoli pieces and stir-fry until the broccoli is tender, takes just a few minutes. Remove from the pan and set aside.
  • Add another splash of olive oil to the pan if needed and cook the garlic and ginger until fragrant. Add the remaining sauce ingredients and cook and stir until smooth. Return the chicken and vegetables to the pan, stir until heated through. Serve over rice or pasta.

Notes

Chicken breasts will run about 32 Baht/500 grams, broccoli would be about 33 Baht/500 grams. For 4 servings, this is about 48 cents per serving, excellent value.
Variations: Can include skip the broccoli and add pea pods and baby corn, or cauliflower.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,MUSHROOMS
Chicken Curry I
September 22, 2016 Lee
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Chicken Curry I

This comes from a good friend of mine in the capitol city of Conakry, Guinea. This sounds delicious and is a must try for me.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Mixed
Servings 8 servings

Ingredients
  

  • 2 chicken quarters, seperated legs and thighs, skin on bone in
  • 2 sweet potatoes, peeled and cubed
  • 2 medium eggplant, cubed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 carrots, chopped
  • 2 onions, chopped
  • 6 tablespoons olive oil
  • 4 cloves garlic, smashed and minced
  • 1 teaspoon ground tumeric
  • 1 tablespoon curry powder, heaping
  • 1 teaspoon ground cinnamon
  • 3/4 tablespoon sea salt
  • 1 teaspoon cayenne pepper
  • 1 can Garbanzo beans, 15 ounce/425 grams, drained
  • 1 cup chicken stock, you will be making this, see Step 1
  • 1 zucchini, cubed
  • 4 tablespoons raisins
  • 1 cup orange juice
  • fresh grated ginger, to taste, or ground ginger

Instructions
 

  • Boil the chicken thighs and legs you cut from the quarters, add 1 onion and spices of choice for flavor. Once cooked, remove the chicken, strain the stock and return to the pot and reduce the stock down to 1 cup, set aside. While the stock is reducing, remove skin and bones from the chicken pieces (save as a snack for your dog) and chop the meat into bite site pieces, set the meat aside.
  • In a large stock pot place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons of olive oil. Cook over medium heat for 5 minutes, stir often.
  • While the stock pot is cooking, in a medium saucepan add 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt, and cayenne pepper. Cook over medium heat for 3 minutes, stir often.
  • Pour garlic and spice mixture into the stock pot with vegetables in it. Add the chicken pieces, garbanzo beans, ginger to taste, zucchini, raisins, the chicken stock you made, and orange juice. Simmer 20 minutes covered, or until the sweet potatoes are soft, stirring occasionally. Serve over rice.

Notes

This is a low cost dish using 2 chicken quarters, that might cost about 40 Baht, everything else is low cost or on hand. For 8 servings, this is about 15 cents per serving, excellent value!
Provided courtesy of good friend, Mark Bowen.
Guinea.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Slow Cooker Cheesy Chicken & Rice
September 21, 2016 Lee
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Slow Cooker Cheesy Chicken & Rice

Chicken, cheese, rice, sounds good to me! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless
  • 1 large onion, chopped
  • 2 cups cooked rice
  • 1 cup Cheddar cheese, shredded, if you like cheese, add a bit more
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1 3/4 cup corn, canned or cooked fresh, drained
  • 1 teaspoon powdered chicken stock
  • 1 tablespoon Italian seasoning
  • salt and pepper, to taste

Instructions
 

  • Place the chicken in the slow cooker, then add the onion, then pour the soup in, season with salt and pepper to your liking. Cover and cook on Low setting for 7 to 8 hours or on High setting for 3-4 hours.
  • When the cooking time is done, open the pot and using 2 forks, break up the chicken, it will fall right apart, then add in the corn, cooked rice, Italian seasoning, and chicken stock powder, give it a good stir, this will break up the chicken a bit more, then stir in the cheese. Cover and let cook for another 15-30 minutes. Serve as is or with a side.

Notes

Chicken will cost about 40-50 Baht for 4 breasts. The cheese will run about 90 Baht if you use half a 250 gram block and shred yourself. For 4 servings, this is about $1.05 per serving, make the soup shortcut additional savings.
Shortcut: Condensed Cream of Chicken Soup.
Provided courtesy of good friend, Mike Early.
United States.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker
Chicken Francese
September 21, 2016 Lee
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Chicken Francese

This sounds really good! Definitely on my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 chicken breasts, boneless and skinless
  • 1/2 cup all purpose flour
  • 2 eggs
  • handful fresh parsley, or a couple of tablespoons of dry parsley
  • 3 1/2 tablespoons Parmesan cheese, grated
  • 1 cup dry white wine
  • 1 cup chicken stock, fresh or from powder
  • 1 clove garlic, smashed and minced
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • 1/2 lemon
  • salt and pepper, to taste

Instructions
 

  • Butterfly the chicken breast, using a long shark knife cut along the thicker part of the breast, place your hand on top and slice through the breast almost until the end, cutting parallel to your cutting board, then the breast like a book. Place this on some plastic wrap and cover with another piece of plastic wrap and pound this with the flat side of a meat tenderizer or the bottom of a heavy pot or pan (think cast iron). Just try to flatten the breast out a bit.
  • Using a bowl large enough for the chicken breasts, add the two eggs, salt and pepper to your liking and beat the eggs to mix. Add half of the parsley and the Parmesan cheese to the eggs, mix well.
  • Add the flour to a large plate.
  • Heat a large heavy pan on medium heat and add the olive oil and half the butter. Coat the chicken in flour, then dip in the egg mixture, and place in the hot pan, you may need to cook each one separately. Cook for about 4 minutes or until golden brown, then flip over and cook until the other side is golden brown. Remove the chicken to a plate.
  • Using the same pan on high heat, add the chicken stock, the minced garlic, squeeze the juice in from half a lemon, the rest of the parsley, and the rest of the butter. Cook this on high heat for 2 minutes to reduce the liquid just a bit. Turn to medium heat and return the chicken to the pan and continue to reduce the liquid to make a little thicker sauce. Serve with some sauce ladled over the chicken. I think a good potato salad would be excellent with this dish.

Notes

This is minimal cost for 2 chicken breasts and the small amount of cheese needed. When I prepare this I will give a accurate pricing, easily under $1 per serving, even with a side.
Provided courtesy of good friend, Mike Early.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Creamy Tomato Chicken Pasta Skillet
September 11, 2016 Lee
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Creamy Tomato Chicken Pasta Skillet

Sounds really good, pasta and cheese with chicken, perfect. On my to cook list. 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
  

  • 1 tablespoon olive oil
  • 3 cloves garlic, smashed and minced
  • 250 grams small pasta, uncooked, spirals, macaroni, shells, or penne
  • 1 can whole peeled tomatoes, chopped plus juice
  • 3 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red chili flakes, optional
  • 2 1/2 cups water, more as needed
  • 2 cups cooked chicken, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2/3 cup heavy cream, OR make from a shortcut
  • 2 tablespoons Parmesan cheese, grated
  • 3/4 cup Mozzarella Cheese, shredded
  • salt and cracked black pepper, to taste

Instructions
 

  • Using a large non-stick skillet, heat the olive oil and add in the garlic and cook for 1-2 minutes, then stir in the pasta, chopped tomatoes and juice, tomato paste, Italian seasoning, and 2 1/2 cups of water. Season with salt and pepper to your liking. Let this simmer for about 10-12 minutes, stirring often until the pasta is tender. Add more water as needed.
  • When the pasta is tender, stir in the heavy cream and chicken and continue simmering until the sauce is thickened just a bit. Remove from heat and mix in the Parmesan cheese and parsley. Top with the Mozzarella cheese and cover for about 5 minutes or until the cheese is melted. Serve with a vegetable on the side for a complete meal.

Notes

Nothing really expensive in this dish, easily $1 per serving or less.
Shortcut: Heavy Cream.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,PASTA
Ham and Potato Casserole
September 11, 2016 Lee
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Ham and Potato Casserole

Sounds really good and easy and common ingredients. 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
  

  • 3/4 cup onion, diced
  • 1/4 cup green bell pepper, diced
  • 2 tablespoons butter
  • 1 tablespoon all purpose flour
  • salt and cracked black pepper, to taste
  • 1 cup milk
  • 1 cup Cheddar cheese, shredded, OR Swiss Cheese
  • 1/4 cup mayo
  • 3 cups potatoes, cooked and cubed
  • 2 cups ham, cooked and cubed

Instructions
 

  • Heat your oven to 180 C, get out a large backing dish, 9x13 should work, or use 2 smaller dishes.
  • In a large non stick pan, cook the onion and bell pepper in butter until tender, then stir in the flour and salt and pepper to your liking. Add the milk and bring to a boil stirring constantly, once it boils, reduce heat to a simmer and stir in the cheese and mayo and stir until the cheese melts. Stir in the potatoes and ham and stir to coat everything.
  • Pour into your baking dish and bake uncovered for 30 minutes. Let cool for 5 minutes, serve.

Notes

The ham would cost about 100 Baht for the 2 cups (think the thick sliced ham available at Makro), and the cheese would run about 90 Baht for 1 cup or about half a block of 250 grams. For 8 servings, this is about 70 cents per serving, excellent value for casserole with ham and cheese in it.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CASSEROLES
Deviled Eggs
September 10, 2016 Lee
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Deviled Eggs

I love some good Deviled Eggs. I have always made the base recipe for years, everyone likes them. This recipe is not only the base recipe, but many variants are listed in the notes. No measurements given for the base recipe, this is just a play it by taste recipe.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 24 pieces

Ingredients
  

  • 12 hard boiled eggs, chicken or duck, peeled
  • mayo
  • prepared yellow mustard
  • paprika
  • cracked black pepper

Instructions
 

  • Take each egg and cut in half lengthwise, remove the yolk and place in a bowl, place the egg halves on a large plate or tray.
  • Using a fork, mash up the yolks then start adding mayo to the bowl, I start with about 2 heaping spoonfuls, mix that together, you are looking for a creamy consistency, not too dry, and not too wet (this is a key step here and in the variants). After that, add a squirt or two of yellow mustard and mix that in, taste, if weak on the mustard, add another squirt and mix. Add cracked black pepper to taste.
  • Using 2 spoons, scoop some of the yolk mixture and place in the egg half mounding it up a little, repeat this for all the egg halves. Sprinkle lightly with paprika and chill for at least 30 minutes before serving. For all the variants listed, chill them before serving.
  • Wasabi Deviled Eggs.

Notes

12 eggs at a local market will cost about 60 Baht, for 4 servings, this is about 44 cents per serving, you will more than likely get more servings than this.
Bacon & Jalapenos Deviled Eggs - This could easily be done with the large Thai red or green chilies as well. To the mashed up yolk, add 1 1/2 teaspoon rice vinegar, 3/4 teaspoon ground mustard, 1/2 teaspoon sugar, 2 Jalapenos seeded and chopped, 6 pieces of bacon cooked and crumbled, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off, sprinkle with paprika.
Wasabi Mayo Deviled Eggs - Same as the base recipe but make the wasabi mayo with 1 tablespoon of wasabi paste and 3 tablespoons of mayo, mix and use that as needed to get a creamy consistency with the yolks. Top each egg with a slice of green olive.
Shrimp Deviled Eggs - To the mashed up yolk, add 1 cup of small chopped shrimp, 1 tables spoon of ground mustard, 1 spring onion chopped, pinch of garlic powder, 2 tablespoons of sweet pickle relish, 1 tablespoon of chopped fresh parsley, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Crab Deviled Eggs - To the mashed up yolk, add 1 teaspoon paprika, 1/2 teaspoon mustard powder, 1/2 teaspoon Old Bay seasoning, 3/4 cup crab meat, drained, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Salmon Deviled Eggs - To the mashed up yolk, add salt and pepper to taste, 1 shallot minced, 3/4 cup salmon meat that is flaked apart, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Bacon & Cheddar Deviled Eggs - To the mashed up yolk, add 4 slices of bacon, cooked and crumbled, 1 teaspoon of mustard, 3 tablespoons Cheddar cheese finely grated, and mayo as needed. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off.
Loaded Deviled Eggs - To the mashed up yolk, 1/2 cup sour cream, 1/2 cup cooked and crumbled bacon, 1/4 finely chopped fresh chives, 1/2 cup shredded Cheddar cheese, and salt and pepper to taste. Mix that together with the yolk and spoon into the egg halves or use a bag with the corner cut off. Garnish each with a piece of chopped bacon and chopped chives.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs.
My base recipe I have been making for years.
Variants inspired courtesy of good friend, Mike Early.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS
Cheeseburger Macaroni
September 9, 2016 Lee
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Cheeseburger Macaroni

This was a staple dinner for many families when I was growing up, easy to put together, can use ground beef or pork. I have posted similar recipes. I made this on 15 Nov 2016, took one photo as shown, and this is delicious! On my #1 Go-To List.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, OR minced pork
  • 1 onion, diced
  • 1 cup beef stock, fresh or from powder
  • 2 cups milk
  • 1 1/2 cups dry macaroni, or any bite site pasta
  • 1 tablespoon corn starch
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon paprika
  • 1/2 teaspoon cracked black pepper
  • 1 1/2 cups Cheddar cheese, shredded

Instructions
 

  • In a small bowl, mix the paprika, corn starch, pepper, and garlic powder.
  • In a large non-stick skillet, brown the ground beef, garlic, and onion until the meat is no longer pink. Drain the fat.
  • Add milk, broth, and pasta to the beef. Stir in cornstarch and spices. Bring to a boil, reduce heat and simmer covered for 9-12 minutes or until pasta is tender.
  • Remove from heat and stir in the cheese, mix until melted, serve.

Notes

Ground beef would cost about 150 Baht/500 grams, minced pork runs about 60 Baht/500 grams. The cheese would be about 140 Baht as not a full block would be needed. For 4 servings using beef, this is about $2.13 per serving, using pork, this is about $1.48, a bit more reasonable and would be a good meal with friends and family, once in a while.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,PASTA
Hawaiian Pasta Salad
September 9, 2016 Lee
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Hawaiian Pasta Salad

Sounds really good with a good mix of ingredients. On my to make list.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

For the Pasta

  • 250 grams dry pasta, bowtie, penne, macaroni, would be fine
  • 250 grams fresh pineapple, cleaned and cut into chunks
  • 1 red bell pepper, diced
  • 1 spring onion, thinly sliced
  • 2 cups ham, cubed

For the Dressing

  • 1/2 cup mayo
  • 1/4 cup sour cream, OR plain yogurt
  • 1 tablespoon Dijon mustard
  • 1/3 cup pineapple juice
  • 1 teaspoon cider vinegar
  • 1 teaspoon honey
  • 1/4 teaspoon garlic powder
  • cracked black pepper, to taste

Instructions
 

  • Cook pasta in a pot of boiling water until tender, then drain and rinse under cold water then put in a large bowl.
  • Mix the dressing ingredients until combined well, then pour over the pasta and gently mix to coat with the dressing, refrigerate for at least an hour before serving.

Notes

The ham for 2 cups work will run about 100 Baht. Everything else is minimal. This is about 36 cents per serving for 8 servings, good value.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
Sides - Salads