Author Archive
Italian Spaghetti with Ham
August 30, 2016 Lee
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Italian Spaghetti with Ham

Sounds really good, quick and easy. This is a buttered pasta with ham and black olives. Lots of room for changes to this. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams spaghetti
  • 2 cups cooked ham, cubed
  • 1 clove garlic, smashed and minced
  • 1 tablespoon butter
  • 1/2 cup Parmesan cheese, grated
  • 3 eggs, lightly beaten
  • 1/4 cup black olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup butter, this is 1/4 of a standard block of butter, or to taste

Instructions
 

  • Cook the pasta in a pot of boiling water, drain well..
  • While the pasta is cooking, heat the 1 tablespoon of butter in a large non stick pan and cook the garlic and ham. Turn down heat to low and stir in the pasta, cheese, eggs, olives, and half of the parsley, when the eggs are cooked, remove from heat and salt butter to taste. Sprinkle with remaining parsley and serve.

Notes

The ham slices, 2 thick slices was about 100 Baht from Makro is about 2 cups diced. All the rest is minimal cost. This comes out to about 75 cents per serving for 4 servings. Very economical meal.
Variants, add peas, and a bit of Cream cheese, substitute the ham for cooked cubed chicken, or even Italian sausage or even smoked spicy sausage.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Creamy Ham & Mushroom Pasta
August 30, 2016 Lee
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Creamy Ham & Mushroom Pasta

Sounds very nice. This is one of those recipes that you can substitute the ham for chicken, add some vegetables, etc, to make this dish many different ways. Very universal recipe. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 400 grams dry Penne pasta
  • 1/2 onion, diced
  • 250 grams fresh mushrooms, sliced, King Oyster, Button, Shiitake, etc
  • 1 clove garlic, smashed and chopped
  • 5 slices cooked ham, start with 2 cups of cubed ham
  • 1 1/2 cups evaporated milk
  • 1 teaspoon corn flour
  • salt and black pepper, to taste
  • 1 tablespoon fresh parsley, finely minced
  • 1 tablespoon Parmesan cheese, grated
  • splash olive oil

Instructions
 

  • Cook the pasta in a pot of boiling water until just cooked. Drain and cover to keep warm.
  • Meanwhile, heat a large non-stick pan over medium heat, add a splash of olive oil. Add the onion and cook for 3 minutes or until just soft, then add the mushroom and cook for another 3 minutes. Then add the garlic and ham and cook for 1 minute. Stir in the evaporated milk and bring to the boil, then reduce the heat to low and simmer for 2 minutes, stirring regularly to avoid the sauce from sticking to the bottom of the pan.
  • Meanwhile, mix together the corn flour and 1 tablespoon water until it forms a smooth paste. Stir into the sauce and simmer for 2 to 3 minutes or until the mixture has thickened. Add the cooked pasta, salt, pepper, parsley, and Parmesan cheese to the pan and toss until well combined. Serve with a green salad for a complete meal.

Notes

The ham, I would estimate at 2 to 3 cups of cubed, would be about 100 to 125 Baht. Everything else is low cost. This comes out to about 92 cents per serving for 4 servings. Excellent value for this meal.
Variants, use cooked cubed chicken in place of ham for additional savings.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,MUSHROOMS,PASTA
Swiss & Ham Casserole
August 30, 2016 Lee
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Swiss & Ham Casserole

This sounds really good. On my to cook list. 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 1/2 cups egg noodles, cooked, OR use Fetticcine pasta
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1/2 cup milk
  • 1/4 cup water
  • 2 cups cooked ham, cubed
  • 1 cup Swiss cheese, shredded
  • 1 cup dry seasoned stuffing, OR make from a shortcut
  • ground black pepper, to taste

Instructions
 

  • Preheat your oven to 190 C, lightly grease a 9x13 baking dish with butter.
  • Heat a pot of water to boiling, add the egg noodles or pasta and cook until just done, about 5 minutes. Drain and set aside.
  • In a large bowl, mix the soup, milk, and water, then mix in the noodles, ham, and cheese, season with black pepper to your liking. Pour this into the baking dish and top with the dry stuffing. Bake uncovered for 30 minutes or until the casserole is bubbling and browned on top. Remove from oven and let rest 10 minutes, serve. Steamed broccoli or asparagus as a side would complete this meal.

Notes

The cheese will cost about 180 Baht for a 250 gram block of New Zealand import cheese, brand is Mainland. The ham slices, 2 thick slices was about 100 Baht from Makro. If you make the soup yourself, as well as the seasoned stuffing, you get more savings. For the cheese and ham, 6 servings, this is about $1.33 per serving.
Variants, keep in mind adding variants will also increase the cost as well. Add sliced fresh mushrooms, peas, pea pods, or even baby corn chopped into 1 inch pieces.
Shortcuts: Condensed Cream of Mushroom Soup, Seasoned Stuffing.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Chicken Pineapple Stew
August 29, 2016 Lee
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Pineapple Chicken Stew

When you and I think of stew, we are probably thinking cubed beef, chunks of potatoes and carrots, and a thick gravy. This stew is chicken, pineapple, red bell pepper. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams chicken breast, boneless and skinless, cut into 1 inch pieces
  • 250 grams pineapple, canned, retain the juice
  • 1 red bell pepper, chopped
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon ginger, peeled and minced
  • 1/2 teaspoon allspice
  • 1 teaspoon cayenne pepper
  • 2 tablespoons soy sauce
  • 1/2 cup chicken stock, fresh or from the powder
  • 2 tablespoons corn starch

Instructions
 

  • In your slow cooker, add all the ingredients except the corn starch and pineapple juice. Mix together and cook on Low setting 8 hours or High setting for 4 hours. When cooking on Low setting, check at the 5 hour mark, temps can vary in slow cookers.
  • When the chicken is cooked all the way through, and the bell peppers are tender, mix the reserved pineapple juice with the corn starch in a small bowl until smooth, pour this mixture into the slow cooker and stir. Increase the heat to High setting and cook for 15 more minutes. Serve over white rice or pasta. Steamed broccoli or spinach would be a good side.

Notes

Chicken would be about 30 Baht for 500 grams. For 4 servings, this is about 22 cents per serving, even less for 6.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Creamy Chicken Cordon Bleu Casserole II
August 27, 2016 Lee
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Creamy Chicken Cordon Bleu Casserole II

Another version of this casserole, home made sauce is used as well as sliced items instead of cubed. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

For the Casserole

  • 500 grams chicken breast, boneless and skinless, cooked, shredded
  • 250 grams Swiss cheese, one block, sliced
  • 250 grams ham, sliced

For the Sauce

  • 1/4 cup butter, this is 1/4 of a standard block of butter
  • 4 tablespoons all purpose flour
  • 3 1/4 cups milk
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons brown mustard
  • 1/2 teaspoons paprika
  • 1/4 teaspoon ground black pepper

For the Topping

  • 1/4 cup butter
  • 1 1/2 cups panko breadcrumbs
  • 1/4 cup butter, this is 1/4 of a standard blcok of butter
  • 1 1/2 teaspoon garlic powder
  • 1 1/2 teaspoon fresh parsley, minced
  • 1/4 teaspoon black pepper

Instructions
 

  • Preheat oven to 180 C. Lightly grease a 9x13 baking dish with butter. Place the shredded chicken on the bottom of the dish, next place the ham slices, the Swiss cheese over the ham.
  • For the sauce, over medium heat, melt the butter in a large sauce pan. Whisk in the flour until smooth. Continue to whisk mixture while slowly adding milk, whisk until sauce thickens, about 10 minutes. Add lemon juice, brown mustard, paprika, and black pepper. Bring sauce to a low simmer again, whisk continuously. Once it has reached desired thickness, remove from heat and pour sauce evenly over the casserole.
  • For the topping: In a small sauce pan, melt the butter and stir in panko breadcrumbs, garlic, parsley, and black pepper. Sprinkle topping mixture over the top of the casserole.
  • Bake for 35 minutes until topping is golden brown. Let res for 5-10 minutes before cutting and serving. Any green veggy on the side would go perfect with this dish.

Notes

Chicken will cost about 32 Baht/500 grams. Swiss cheese will cost 180 Baht/block of 250 grams, slice it thin. The ham will cost about 75 Baht. This comes out to about $1.05 per serving for 8 servings. This is a far price for a great meal.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Creamy Chicken Cordon Bleu Casserole I
August 27, 2016 Lee
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Creamy Chicken Cordon Bleu Casserole I

This sounds good, and the use of the egg noodles makes this is a filling casserole as well. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 250 grams dry egg noodles, OR Fettuccine pasta
  • 2 cups chicken meat, cooked, chopped, white or dark is up to you
  • 250 grams ham, cooked and cubed
  • 250 grams Swiss cheese, cubed
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1/2 cup milk
  • 1/2 cup sour cream, OR make from a shortcut
  • 2 tablespoons butter
  • 1/3 cup seasoned breadcrumbs, OR make from a shortcut
  • 1/4 cup Parmesan cheese, grated
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 C. Lightly grease with butter, 9x13 baking dish.
  • Cook the egg noodles or pasta in boiling water until just done, drain, and add to the baking dish. Add the chicken, ham, and Swiss cheese, mix together. Add salt and pepper to your liking.
  • Mix the soup, milk, and sour cream together in a bowl, spoon this mixture over the top of the baking dish.
  • Melt the butter in a skillet, add the breadcrumbs and Parmesan cheese until the bread is coated and the cheese is melted. Sprinkle this mixture over the baking dish. Bake about 30 minutes or until the casserole is lightly browned and bubbling. Let rest for about 10 minutes before serving. Steamed broccoli would be good as a side with this.

Notes

The chicken might be 100 grams, about 40 Baht. The ham would be about 75 Baht. The Swiss Cheese about 180 baht. Make the soup yourself for greater savings (25 Baht instead of 55 Baht). For 8 servings, this is about $1.28 per serving. Over all, not a bad price.
Shortcuts: Condensed Cream of Chicken Soup, Seasoned Breadcrumbs, Sour Cream.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Slow Cooker Creamy Mashed Potatoes
August 27, 2016 Lee
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Slow Cooker Creamy Mashed Potatoes

Adapted from an internet recipe.
Sounds really good, on my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Side
Cuisine American
Servings 8 servings

Equipment

  • Slow Cooker (6+ quart)

Ingredients
  

  • 2½ kilos potatoes, peeled and cut into 1 inch pieces, (5 lb)
  • ¾ cup butter, softened, divided, cut into cubes
  • 3 cups water
  • 250 grams Cream cheese, softened, cut into cubes, (8 oz)
  • salt and pepper, to taste
  • 3-4 tablespoons milk, as needed

Instructions
 

  • Lightly grease the slow cooker with butter, place potatoes pieces inside. season with salt and pepper to your liking. Add the water then dot the potatoes with ¼ cup of the butter.
  • Cover and cook on High setting for 4-5 hours. Potatoes will be ready when fork tender.
  • When the potatoes are done, carefully drain the water from the pot, add the remaining butter and the cream cheese. Mash the potatoes with a masher until there are no lumps left, and all the butter and cream cheese is combined. Add milk to get the desired consistency. Season potatoes with more salt and pepper as desired. Serve and enjoy!
Sides - Slow Cooker
Slow Cooker Orange Chicken Thighs
August 27, 2016 Lee
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Slow Cooker Orange Chicken Thighs

Sounds really good, this is a must try for me. Link to the shortcut is listed in the Recipe Notes section.
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 thighs, bone in, skin off, trimmed of any fat
  • 1/2 cup orange juice
  • 1/2 cup orange marmalade
  • 1/4 cup soy sauce
  • 2 tablespoons tomato ketchup, OR make from a shortcut on this site
  • 1 clove garlic, smashed and minced
  • all purpose flour, to coat the chicken

Instructions
 

  • Roll the chicken thighs in flour to coat, then place them in your slow cooker. The flour will thicken the sauce. Go with quarters and separate the thighs from the legs, you get larger thighs and legs for another meal.
  • Add remaining ingredients to a bowl and mix, pour this over the chicken, move each thigh with a spoon to make sure the sauce is coating all parts of the thighs. Cover and cook on Low setting for 4 hours.
  • Serve with rice and steamed broccoli for a complete meal.

Notes

Chicken quarters run about 80 Baht/kilo (quarters have the largest thighs). 4 quarters would be about 1 kilo, then you have 4 thighs for this recipe and 4 legs for another recipe. So I will figure about 50 Baht for the thighs. This is about 37 cents per serving for 4 servings, add in the broccoli, you might be approaching 50 cents per serving. Outstanding value.
Shortcut: Ketchup.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Banana Mango Blueberry Bread Pudding Cobbler
August 27, 2016 Lee
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Banana Mango Blueberry Bread Pudding Cobbler

Wow! That is a name but I know from a very good friend who provided this recipe, it is also very good! Don't forget the Vanilla ice cream! On my to cook list for sure!
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 0

Ingredients
  

For the Bread Pudding

  • 1/2 loaf baguette, cubed and air dried or lightly toasted, or 6-8 slices of bread
  • 2 cups milk
  • 4 eggs
  • 2 bananas, over ripened, use 3 small ones if using local
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, unsalted, this is 1/4 of a block, melted
  • 1 cup mango, cubed OR you can use peaches
  • 1/2 cup frozen blueberries

For the Crumble Topping

  • 1 cup all purpose flour
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon salt
  • 2 tablespoons sugar
  • 6 tablespoons butter, melted
  • pinch ground cinnamon

Instructions
 

  • Preheat your oven to 180 C. Lightly grease a baking dish, a 9x13 should be perfect for this, or a large pie dish. Add the cubed dried bread to the baking dish.
  • Put the Bread Pudding ingredients, except the dried bread, butter, blueberries, and mango, in your blender and blend until smooth, slowly dribble in the melted 1/4 cup of butter, while the blender is on the lowest speed. Once mixed, pour this over the bread in the baking dish. The liquid mixture should cover the dried bread. Cover this and refrigerate for 30 minutes to an hour, the bread will soak up the liquid.
  • While the bread pudding is in the fridge, mix the Crumble Topping in a bowl until it looks like rough sand and set aside.
  • When the bread pudding has chilled, remove from the fridge and sprinkle on the blueberries and mango, then sprinkle the Crumble topping over that. Bake for 35 minutes, rotating the dish half way through.
  • Cool slightly before cutting, serve as is or with a scoop of vanilla ice cream on top. Tastes better the next day!

Notes

This is really a low cost dessert.
Recipe & photos provided courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Southern Baked Mac and Cheese
August 27, 2016 Lee
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Southern Baked Mac and Cheese

I am not sure what makes this a "Southern" dish, but it sounds really good. I love a good Mac & Cheese. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams elbow macaroni, cooked and drained
  • 4 cups Cheddar cheese, shredded, this is about 1-1 1/2 250 gram blocks
  • 2 cups milk
  • 1/4 cup butter, this is 1/4 block of butter, softened
  • 4 eggs, lightly beaten
  • 1/2 block Cream cheese, softened
  • salt and black pepper, to taste

Instructions
 

  • Preheat your oven to 200 C. Lightly grease a 9x13 baking dish with butter.
  • Place cooked and drain macaroni in a large bowl, add 3 cups of the Cheddar cheese, milk, eggs, butter, and cream cheese. Add salt and pepper to your liking. Mix until all combined. Pour into the baking dish. Sprinkle the remaining 1 cup of Cheddar on over the top.
  • Bake for 30 minutes or until golden brown on the top. Serve as a side or as a main dish.

Notes

Low cost meal for sure, well under $1.00 per serving.
For variants, ad one of the following, cooked cubed ham, cooked sliced smoked sausage, cooked cubed chicken. Even with these, still under $1.00 per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Pasta - Mac & Cheese