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Chicken Chimichangas in 30 Minutes
July 22, 2016 Lee
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Chicken Chimichangas in 30 Minutes

Adapted from an internet recipe.
I am a fan of Mexican food, and when I lived in San Diego for 6 years, I never had a Chimichanga, it sounds like a cross between a Enchilada and a Burrito. And this does sound tasty! Not a cheap meal. Just from reading the recipe, I would increase everything to make some "fuller" chimichangas. I will report when I make this. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 3 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

Main Ingredients

  • 2 cups cooked chicken, this can be breast, thighs, up to you, shredded or cubed
  • 1 cup salsa, Shortcut
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 cup Cheddar cheese, shredded
  • 2 spring onions, chopped
  • 6 flour tortillas, 8 inch size
  • 2 tablespoons butter, melted

Toppings

  • diced tomatoes
  • sour cream
  • guacamole
  • salsa, Shortcut
  • Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 200° C (390° F). Get out a 9x13 inch baking pan.
  • Mix the chicken, salsa, cumin, oregano, cheese, and onions. Place about ⅓ cup of the mixture in the center of each tortilla.
  • Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet or in a baking dish. Brush with melted butter. Bake for 25 minutes or until golden brown and crispy.
  • Serve with toppings of your choice. A side of beans and rice would be perfect here.

Notes

Chicken is the minimal part here, tortillas will be pricey, to the tune of about 280 Baht for a pack of 10. Two of these items per serving, not including cheese is about $2.75 per serving, if you make the tortillas, bonus, if you make the salsa, bonus, but over all, not an inexpensive meal, this would be a once a month or when relatives and family visits meal. Either way, it does sound really good.
Shortcut: Salsa.
* High Cost $1.51+ per Serving,TEX-MEX, sort of
Sausage, Peppers, and Onion
July 22, 2016 Lee
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Sausage, Peppers, and Onion

This is an old school recipe that has been a mainstay for years of many folks. This used to be considered poor folks food, but sometimes the simplest recipes are the best. I have been making this for years but stopped when I got to my present location due to availability of the sausage, now that I have found the sausage, this is a excellent dish and low cost. You can change this up to your liking. You can use any sausage you like, chicken, beef, or pork.
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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 smoked sausage, sliced about 1/4 inch thick
  • 1 onion, cut into 1 inch pieces
  • 3 cloves garlic, smashed and minced
  • 1 yellow bell pepper, cut into 1 inch pieces
  • 1 green bell pepper, cut into 1 inch pieces
  • 1/2 teaspoon dried oregano
  • 1/2 cup Parmesan cheese, grated
  • salt and pepper, to taste

Instructions
 

  • In a large non-stick skillet on medium high heat, add the sliced sausage.
  • Brown the sausage, about 5-10 minutes.
  • Then add the onion, garlic, and bell pepper.
  • Season with oregano, and salt and pepper to your liking. When the pepper and onion are tender, remove from heat. (I cover with a lid while it is cooking and just mix it every few minutes.)
  • Sprinkle on the cheese and mix to coat everything, serve.
  • Serve as is, or over hot rice or pasta.

Notes

The sausage at Makro will cost about 125 Baht for 500 grams. This comes to about 90 cents per serving for 6 servings. From my experience, Makro has sales on this sausage, buy 1 kilo get 500 grams free so there is even more savings.
Variants: 1. Use more sausage and add a red bell pepper. 2. Add a good handful of sliced mushrooms, King Oyster or Shiitake would be good, and I think Straw mushrooms sliced in half lengthwise would be excellent.
Another variant, provided by good friend John Petersen, United States, serve this on a bed of freshly cooked hash browns and top with a couple of sunny side up eggs. (This I will do!)
Been making this for years.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Pork - Sausage
One-Pot Chicken Alfredo
July 22, 2016 Lee
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One-Pot Chicken Alfredo

Pasta in a cheese sauce with chicken? I am in! This is a must try. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 tablespoons olive oil
  • 600 grams chicken breasts, boneless, skinless, or thighs, cut into bite size pieces
  • 4 cloves garlic, smashed and minced
  • 1 3/4 cups chicken stock, fresh or from powder
  • 1 cup heavy cream, OR make from a shortcut
  • 500 grams dry Penne pasta, OR any bite sized pasta
  • 2 cups Parmesan cheese, grated
  • salt and pepper, to taste
  • fresh parsley, chopped, for garnish

Instructions
 

  • Season the chicken with salt and pepper and in a skillet, brown the chicken in a little olive oil. There is no need for the chicken to be cooked through as it will be cooked with the sauce later.
  • Then add the minced garlic and cook for another minute. Then add the chicken stock, cream, and pasta, mix this and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 15-20 minutes or until the pasta is cooked. Stir occasionally, if the liquid is reducing, add a bit more stock and cream.
  • When the pasta is cooked, remove from heat and stir in the Parmesan cheese, season with salt and pepper as desired, garnish with parsley if desired, serve.

Notes

Chicken will run 60 to 75 Baht/kilo, you will need just 600 grams of chicken for this. Parmesan cheese on the other hand is about 280 Baht/200 grams. For 4 servings, this comes out to about $2.35 per serving. High cost for a good meal, much higher than our standard of $1 per serving. Maybe not a recipe to put on the weekly planner but sounds great on the monthly planner.
Shortcut: Heavy Cream.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* High Cost $1.51+ per Serving,PASTA
One-Pot Spaghetti With Chicken Parmesan
July 22, 2016 Lee
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One-Pot Spaghetti With Chicken Parmesan

Sounds really good, and I really like on pot dishes.
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Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

Seasoning for the Chicken

  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning
  • 2-3 tablespoons Parmesan cheese, grated

Ingredients

  • 500 grams chicken breasts, OR thighs, skinless and boneless, cut into bite size pieces
  • 1/2 onion, diced
  • 4 cloves garlic, smashed and minced
  • 1 can tomatoes, chopped, reserve the juice
  • 1 1/2 cups chicken stock, fresh or from powder, OR water
  • 350 grams pasta, Spaghetti, Penne, or Sprial would work well
  • 1/2 cup Parmesan cheese, grated
  • salt and pepper, to taste
  • fresh parsley, chopped, for garnish
  • chili flakes, for garnish

Instructions
 

  • Season the chicken with items listed for chicken seasoning, Toss to combine and coat the chicken. Cook the chicken in large pot in batches, in a little olive oil until brown and cooked through. Set aside.
  • In the same pot, add a bit more olive oil if needed, saute the onion for a minute or two to soften them. Add the minced garlic and continue cooking for another 30 seconds.
  • Open the can of tomatoes, I use Brook brand whole peeled tomatoes in tomato juice, drain the juice into the pot, chop the tomatoes and add them to the pot. Add the chicken stock or the water, bring to a boil. Add the pasta then lower the heat to a simmer. Cover and cook the pasta for about 8-10 minutes, time will vary so keep an eye on the pasta, stirring once ever so often, until the pasta is cooked.
  • When the pasta is cooked, remove from heat and add the Parmesan cheese and mix until combined, season with salt and pepper to your liking. Pour this into a large serving dish, top with the chicken and garnish with parsley and chili flakes if desired. Serve.

Notes

Chicken breasts run anywhere from 30 to 38 Baht/500 grams. Easily less than $1 per serving for 4 servings. Very reasonable and inexpensive meal.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,PASTA
One-pot Creamy Smoked Chicken Penne
July 22, 2016 Lee
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One-pot Creamy Smoked Chicken Penne

Sounds really good! Several steps involved but I think this will be great. On my to cook list! Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Chicken

  • 4 chicken breasts, boneless and skinless
  • 3 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon dry mustard
  • 1 teaspoon cayenne pepper
  • 2 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/3 cup BBQ sauce, OR make from a shortcut

For the Pasta

  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 2 cloves garlic, smashed and minced
  • 1 red bell pepper, diced
  • 1 zucchini, thinly sliced ad quartered
  • 2 cups chicken stock, fresh or from powder
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1/2 cup cream
  • 500 grams dry Penne pasta
  • salt and pepper, to taste
  • fresh parsley, chopped, for garnish
  • chili flakes, for garnish

Instructions
 

For the Chicken

  • Combine all the ingredients except the chicken and the barbecue sauce to make a dry rub. Coat the chicken with the dry rub. Place the chicken in your slow cooker, pour the barbecue sauce over the chicken and cover with a piece of baking paper. Put the lid on and cook on Low setting for 3-4 hours, or until chicken is tender. Cool slightly before shredding the chicken with a pair of forks. Set aside.

For the Pasta

  • Heat olive oil in a skillet. Add onion and garlic and saute for 1 minute. Add the red pepper and zucchini. Stir to mix. Add the chicken, followed by the chicken stock, condensed soup, and cream. Stir to combine. Season with salt and pepper to your liking. Bring to a boil. Once the liquid is boiling, add the pasta, give everything a stir and lower the heat to a simmer.
  • Place a cover on the skillet and simmer the pasta for 10-15 minutes, stirring occasionally. If the liquid dries out too much, add a little water. Once the pasta is cooked, remove from heat and serve, garnish parsley and chili flakes if desired.

Notes

Chicken breasts run anywhere from 60 to 75 Baht/kilo. 4 breasts should be less than that. Make the shortcuts listed and this is about $1 per serving for 4 servings. Very reasonable and inexpensive meal.
Shortcuts: BBQ Sauce, Condensed Cream of Chicken Soup.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
One-Pot Tuna Rice
July 19, 2016 Lee
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One-Pot Tuna Rice

The Domestic Goddess Wannabe, Dianna Gale, Singapore.
This sounds really good, use fresh tuna from local fishermen if you can, or you can use canned tuna packed in oil. On my to cook list for sure.
Print Recipe
Course Main Dish
Cuisine Mediterranean
Servings 4 servings

Ingredients
  

  • ½-1½ teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 4 cloves garlic, minced
  • 1 large red onion, halved and sliced
  • 2 large red chilies, seeded and sliced
  • 3 cans tuna in oil, drained, (185 g / 7 oz)
  • 1½ cups cooked Jasmine rice
  • 2-3 plum tomatoes, diced
  • ⅓ cup fresh mint leaves, chopped
  • ⅓ cup fresh parsley, chopped
  • salt and pepper, to taste
  • olive oil

Instructions
 

  • In a non-stick skillet, heat a good splash of olive oil with the ground cumin and ground coriander until they turn fragrant and start to foam. To this, add the onion and fry until the onion starts to soften. Add the minced garlic and chili and stir until the onion and garlic starts to brown.
  • Add the drained tuna. Season with salt and black pepper. Stir to combine. Add the rice, tomatoes, chopped coriander, parsley and mint leaves, turn off the heat and toss until well-combined. Adjust the seasonings, adding more black pepper as desired and the dish is ready to be served!

Notes

Low cost per serving.
Shortcut: Tuna.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna
Milk-Braised Dijon Chicken
July 19, 2016 Lee
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Milk-Braised Dijon Chicken

This sounds like a winner to me! On my to cook list. This is braised in dutch oven then baked in n oven, if you have no oven you can cook this on the stove top but cover the pot. I think a slow cooker version of this would also work well. I am looking forward to making this!
Print Recipe
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 whole chicken, Remove the head and feet and remove the giblets
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup Dijon mustard
  • 1/4 cup whole grain Dijon Mustard, OR just use 1/2 cup regular Dijon Mustard
  • 2 teaspoons mustard powder
  • 4 cloves garlic, smashed and minced
  • 1 1/2 cups milk
  • 3/4 cup chicken stock, fresh or from the powder
  • 1 teaspoon fennel seeds
  • zest from one lemon
  • 6 sprigs marjoram, OR thyme
  • 125 grams mushrooms, King Oyster would work well here, thickly sliced
  • 5 shallots
  • 8-10 baby potatoes

Instructions
 

  • Heat some olive oil in a dutch oven. When the oil is hot, season the chicken with salt and black pepper on all sides then place it onto the oil, breast side down. Once the chicken is ready, the skin will be released from the bottom of the pot, no need to scrape it, have patience and let it cook, turn it over and brown the other side.
  • While the chicken is browning, whisk together minced garlic, milk, Dijon mustard, whole grain Dijon mustard and mustard powder. Add low-sodium chicken stock and mix.
  • Once the chicken is brown, transfer it onto a plate. Drain the oil then return the chicken to the same pot. Pour the milk mixture into the pot. Add marjoram, fennel seeds and lemon zest. Add the mushrooms. Cook the chicken in an oven, uncovered, at 200 C for 30 minutes. If you are using the stove top, cover the pot on a simmer.
  • Add the shallots and potatoes into the pot and return to the oven. Cook, uncovered, at the same temperature for another 30 minutes, or until the potatoes are tender. IF using the stove top, cover the pot. Serve, spoon the sauce over the potatoes.

Notes

A whole chicken at the market will cost about 200 Baht, everything else will be on hand or minimal cost. For 4 servings, this is about $1.50 per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Paprika Chicken Stroganoff
July 19, 2016 Lee
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Chicken Paprika Stroganoff

Chicken and mushrooms, my favorites, in thick sauce, sounds really good, serve over hot pasta of your choice.
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Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams chicken breasts, OR thighs or a combination of both
  • 1 tablespoon sweet paprika, OR regular paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons all purpose flour
  • 2 tablespoons olive oil, and more as needed
  • 1 medium onion, finely diced
  • 300 grams mushrooms, sliced, King Oyster or Shiitake would be good
  • 2 cloves garlic, finely minced
  • 1 3/4 cup chicken stock, fresh or from the powder
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1/4 cup plain yogurt, OR sour cream
  • 500 grams pasta, cooked, your choice
  • fresh parsley, chopped, for garnish

Instructions
 

  • Cut the chicken into bite size pieces, feel free to use boneless skinless breasts or boneless skinless thighs or a combination of both. In a medium bowl or shallow pie plate, toss the cubed chicken with the paprika, flour, salt and pepper. Toss to coat.
  • Heat the olive oil in a large skillet over medium heat until hot. Add the chicken in a single layer and cook until golden brown on each side, tossing occasionally, about 5 minutes. The chicken will finish cooking fully a bit later so it doesn’t need to be cooked all the way through. Put the chicken on a plate and set aside.
  • Add another teaspoon of oil to the pan, if needed, and stir in the onions and mushrooms. Saute the mixture, stirring occasionally and scraping up the browned bits from the chicken, until the onion is translucent and the onions and mushrooms are browned, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
  • Pour in about 1/4 cup of the chicken broth and deglaze the pan by scraping up any bits from the bottom. Stir in the tomato paste, whisking to combine. Add the rest of the chicken broth and the bay leaf, stirring well.
  • Add the chicken back into the skillet and simmer the mixture over medium-low to medium heat, until the chicken is cooked through and the sauce thickens slightly, about 5-6 minutes. Stir in the yogurt (or sour cream) and cook for about 2-3 minutes longer.
  • If you would like the sauce to be a bit thicker, make a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water. Add the cornstarch slurry to the simmering mixture in the skillet, whisking quickly to combine.
  • Let the mixture simmer for 2-3 minutes until thickened.
  • Serve over hot pasta and garnish with fresh parsley, if desired.

Notes

Chicken will cost about 38 Baht/500 grams, everything else is either on hand or minimal cost, for 4 servings, this is well under $1 per meal.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Sour Cream & Onion Potatoes
July 18, 2016 Lee
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Sour Cream & Onion Potatoes

I got this from a good friend, a mix between fried potatoes and scalloped. No serving size or times are given, this is a make as you need recipe. Measurements are approximate. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Course Side
Cuisine American
Servings 0

Ingredients
  

  • potatotoes, sliced, go with 1 large potato per serving
  • onion, sliced, go with 1 small onion per potato
  • sour cream, OR make from a shortcut
  • olive oil
  • salt and pepper, to taste

Instructions
 

  • Slice your potato or potatoes and fry in a nonstick pan with a splash of olive oil. You are looking for nice and golden brown and tender. Once cooked, drain off any oil.
  • Add the sour cream, the amount is up to you for your preference. Add the sliced onions, mix up a bit then cook on a low simmer, covered, for about 15 minutes or until the onion is tender. Serve as a side with a rib eye steak as my friend did.

Notes

Shortcut: Sour Cream.
Provided courtesy of good friend, Miguel Morris.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SIDES
Coney Dog Sauce
July 11, 2016 Lee
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Coney Dog Sauce

Great sounding recipe for Coney Dog sauce for hot dogs.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Cuisine American
Servings 0

Ingredients
  

  • 750 grams ground beef
  • 1 large onion, chopped
  • 1/2 cup sugar
  • 1/2 cup chili powder
  • 1/2 cup ketchup
  • 1 1/2 cups water

Instructions
 

  • Cook onion and ground beef in a large skillet until hamburger is cooked through. Drain fat. Add the remaining ingredients and mix, simmer on low temp for 1 hour, stirring occasionally. Serve on hot dogs. Can be frozen as well.

Notes

Ground beef would be about 200 Baht/kilo. Cannot come up with a price per serving as this would make a lot.
Adapted from an internet recipe.
CONDIMENTS