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Cheesy Tuna-Vegetable Chowder
July 10, 2016 Lee
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Cheesy Tuna-Vegetable Chowder

Adapted from an internet recipe.
Sounds really good! Use fresh tuna and vegetables for additional savings. On my to cook list. Link to the Shortcut is listed in the Notes section.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup butter
  • 1 medium onion, diced
  • ¼ cup all purpose flour
  • ½ teaspoon dry mustard
  • ⅛ teaspoon ground black pepper, or to taste
  • 2 cups milk
  • 1 cup chicken stock, fresh or from powder
  • 2 cups fresh vegetables, peas, carrot, corn, beans, frozen
  • ¼ teaspoon dried marjoram, or ¾ tablespoon dried oregano
  • 1 cup Cheddar cheese, shredded
  • 1 cup fresh tuna, or use 2 cans of tuna (185 g / 7 oz each), Shortcut

Instructions
 

  • In 3-quart saucepan, melt butter over medium heat. Add onion; cook and stir until tender. Reduce heat to low. Stir in flour, mustard and pepper; cook and stir until mixture is smooth and bubbly.
  • Gradually stir in milk and broth. Stir in vegetables and marjoram. Heat to boiling over medium heat, stirring occasionally. Reduce heat to low; cover and simmer 3 to 5 minutes or until vegetables are crisp-tender.
  • Add cheese and tuna; heat, stirring gently, until cheese is melted.
  • Serve and enjoy.

Notes

Low cost per serving.
Variant: 1. Add cooked shrimp, squid, or oysters or a combination.
Shortcut: Tuna.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna,SOUPS, STEWS, CHILI
Tuna Bake
July 9, 2016 Lee
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Tuna Bake

I like tuna and I use fresh caught local fish. This recipe sounds very good. 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

Ingredients
  

  • 1 cup fresh tuna, cooked, OR use 2 cans of tuna in brine, drained
  • 1 1/2 cups frozen mixed vegetables, OR fresh
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1/2 cup milk
  • 2 tablespoons dill pickle, chopped, OR make from a shortcut
  • 1 teaspoon lemon juice
  • 1 cup Bisquick Mix, OR make from a shortcut
  • 1/3 cup cold water
  • paprika, to taste

Instructions
 

  • Heat your oven to 200 C. Lightly grease a baking dish with butter.
  • In medium size saucepan, stir frozen vegetables, tuna, soup, milk, pickle, and lemon juice until well mixed. Heat over medium heat 6 to 8 minutes, stirring occasionally, until vegetables are thawed and mixture is hot and starts to bubble. Pour into baking dish.
  • In medium bowl, stir Bisquick mix and cold water with a fork until soft dough forms; beat vigorously 30 seconds. Drop dough by 4 spoonfuls onto tuna mixture; sprinkle with paprika if desired.
  • Bake uncovered 20 to 25 minutes until biscuits are golden brown. Serve.

Notes

Using fresh tuna and the shortcut for the soup this is under 60 cents per serving for 4 servings. If using canned tuna and canned soup, this is just a bit over $1 per serving for 4 servings. Use local caught fish and use the shortcuts and fresh veggies when you can.
Shortcuts: Condensed Cream of Chicken Soup, Bisquick Mix, Dill Pickles, Tuna.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CASSEROLES
Stuffed Squid
July 9, 2016 Lee
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Stuffed Squid

Adapted from an internet recipe.
I found this today and will adjust it slightly. It sounds very nice.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 6 squid, about 7-8 inches long is perfect, if you use smaller squid, you need more
  • 150 grams fresh shrimp, peeled, deveined, tails removed, cooked, (5-6 oz)
  • 1 Pangasius fillet, cooked and chopped
  • 6-8 spring onions, chopped, green and white parts, divided
  • 6 cloves garlic, smashed and minced, this is for the filling
  • 1 tablespoon lemon juice
  • ¾ cup butter, (¾ block)
  • 375 grams Cream cheese, cubed, room temp, (1½ blocks / 12 oz)
  • 2 cloves garlic, smashed and minced, this is for the sauce
  • 3 cups milk
  • 1¼ cups Parmesan cheese, grated
  • black pepper, to taste
  • 500 grams pasta, Fettuccine would be perfect, or Spagheti, (1 lb)

Instructions
 

  • Clean your squid, there is a Tip on this site for how to do this if you are not sure. Remove the skin, pull out the clear bone, and turn inside out to thoroughly clean the inside, then turn right side out, place squid on a plate and put in the fridge. Cut the tentacles off in front of the beak and cook when you cook the shrimp, discard the head.
  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • In a large bowl, stir together the half of the spring onion, 6 cloves of the garlic, shrimp, tentacles, fish and lemon juice. Spoon the mixture into the squid, there may be left over filling, no problem, that goes into the sauce. As each squid is filled, place in a single layer in the bottom of baking dish. Set aside.
  • Melt the butter in a saucepan over medium heat. Stir in Cream cheese and 2 cloves of garlic. Cook and stir until cream cheese has melted. Gradually whisk in the milk. Cook until heated through and then remove from the heat and stir in the Parmesan cheese, remaining spring onion, black pepper, AND any remaining filling. Pour over the squid in the baking dish. If you like cheese, sprinkle more Parmesan cheese on the top.
  • Bake uncovered until the cheese is browned and sauce is bubbly. While the squid is baking, cook your pasta and drain (a splash of olive oil tossed with the pasta will prevent it from sticking. Serve the stuffed squid and sauce over a pasta. Add a side of steamed yard beans or asparagus for a complete meal.

Notes

In May 2016 I bought 6 medium squid (about 7-8 inches long) for 60 Baht. The shrimp will run about 60 Baht. The Cream cheese will run about 120 Baht/block, you will need 1½ for 180 Baht, and the Parmesan cheese will run about 270 for the amount stated. This comes out to about $2.80 per serving for 6 servings. Use local suppliers for the shrimp, buy the Parmesan cheese in larger quantity to reduce the cost. Not a cheap meal. I have to try this one out as I think the sauce and filling is a bit much.
* High Cost $1.51+ per Serving,SEAFOOD - ALL,Seafood - Squid
Slow Cooker Chicken & Mushrooms
July 8, 2016 Lee
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Slow Cooker Chicken & Mushrooms

Need to feed a lot of people, this may work! This recipe was originally called Herbed Chicken and Mushrooms, why? I have no idea! I changed it to Chicken & Mushroom for obvious reasons. This is a 2 step process here. This sounds really good!
Print Recipe
Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 1/2 kilos chicken thighs, and legs if you want, quarters would be perfect!
  • 5 cups fresh mushrooms, sliced, think King Oyster, Shiitake, and Straw
  • 1 onion, cut into wedges
  • 1/2 cup carrot, shredded
  • 1 red bell pepper, diced
  • 1 cup chicken broth
  • 1 teaspoon dried thyme, (should be increased to 1 tablespoon)
  • 1/2 teaspoon dried basil, (should be increased to 1 tablespoon)
  • 4 cloves garlic, smashed and minced
  • salt and pepper, to taste
  • olive oil

Instructions
 

  • Remove the skins from the thighs and or legs.
  • in a large skillet brown, not cook, the chicken pieces in hot oil until well browned, set chicken aside. In your slow cooker add the mushrooms, onion, carrot, garlic, and bell pepper, stir to combine. Pour broth over mushroom mixture in cooker. Sprinkle with thyme, basil, and season with sale and pepper to your liking. Add chicken pieces to the slow cooker.
  • Cover and cook on Low setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours. Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.

Notes

Chicken will run 56 Baht/kilo when buying quarters. Cut the quarters yourself, pull off the skin, trim excess fat. Easily under $1 per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Easy Chicken Tetrazzini I
July 8, 2016 Lee
1 Comment

Easy Chicken Tetrazzini I

Sounds good, lot of possibilities. This recipe when I found it used canned mushrooms and jarred sauce, this is a rewrite to fresh mushrooms and home made sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo chicken breasts, boneless and skinless, cut into 1 inch pieces
  • 1 cup mushrooms, sliced, think King Oyster, Shiitake, or Straw
  • 1 1/2 packages Cream cheese, 250 grams per package
  • 1/2 cup butter, this is 1/2 block of butter
  • 1 cup milk
  • 1/4 cup chicken stock
  • 1/4 teaspoon ground nutmeg
  • 300 grams pasta, of your choice, spaghetti, spirals, fettuccine, etc
  • 2/3 cup Parmesan cheese, grated
  • 3/4 cup spring onions, thinly sliced
  • salt and pepper, to taste

Instructions
 

  • First thing, you need to make the Alfredo sauce, this is easy. Melt the Cream cheese and butter in a saucepan, stir in the milk, season with salt and pepper. See, that was easy.
  • Add the sauce you just made to the slow cooker, then add the mushrooms, chicken stock, nutmeg, and season with salt and pepper as desired, mix.
  • Add the chicken to the slow cooker and stir to coat. Cook on Low setting for 5-6 hours.
  • Just before the chicken is done, cook your pasta and drain, splash a bit of olive oil on the pasta to prevent sticking and set aside.
  • When the chicken is done, stir the Parmesan cheese into the slow cooker, serve over hot pasta, sprinkle each serving with sliced spring onion.

Notes

Chicken will cost about 100 Baht/kilo. Cream cheese will cost about 120 Baht. Easily under $1 per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Slow Cooker Chicken Thighs, Tex-Mex Style
July 8, 2016 Lee
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Slow Cooker Chicken Thighs, Tex-Mex Style

I cannot vouch for the name but these do sound good. This recipe screams of shortcuts and that means saving on cost. When I found this recipe 5 of the 7 ingredients were either canned or packaged, this is a rewrite. This would take some time but also would provide ingredients for other recipes. Lots of information in the steps. Links to the shortcuts are listed in the Recipe Notes section.
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
  

  • 500-750 grams chicken thighs, see Step 1
  • 1 3/4 cups sweet corn, cooked, see Step 2
  • 1 3/4 cups black beans, cooked, see Step 3
  • 1/4 cup green chilis, chopped
  • 1 cup salsa, OR make from a shortcut on this site
  • 1 tablespoon taco seasoning mix, OR make from a shortcut on this site
  • salt and pepper, to taste

Instructions
 

  • You can buy individual thighs, but these are normally small. Buy quarters and cut the thighs from the legs and you have much larger thighs. Pull the skin off and use the edge of the knife to remove the excess fat.
  • Sweet corn, fresh is preferred and this would be about 3 ears worth of corn, next choice would be frozen. If you want to use canned corn, look for a can from 12 to 15 ounces and drain the corn as well.
  • Black beans, cook these from dry beans for cost savings. If you want to use canned beans, look for a 15 oz can, and drain this as well.
  • Add the corn, beans, chilis, salsa, taco seasoning in the slow cooker and mix well.
  • Salt and pepper the thighs on both sides and add to the slow cooker, stir a bit to coat the chicken.
  • Cover and cook on Low setting for 5 to 7 hours or until the chicken is cooked through. If in doubt, use a meat thermometer to check for an internal temp of 74 C. Serve over hot rice and a salad on the side.

Notes

Chicken thighs will cost about 66 Baht/kilo, quarters cost 56 Baht/kilo. Buy a kilo of quarters and separate yourself. You will have more than 500 grams of thighs, and you get legs for use in another recipe. Use fresh sweet corn, dry beans, and use the shortcut for the taco seasoning. This meal would be well under $1 per serving.
Shortcuts: Salsa, Taco Seasoning Mix.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Slow Cooker Chicken with Dijon Mustard
July 8, 2016 Lee
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Slow Cooker Chicken with Dijon Mustard

Sounds tasty! Minimal ingredients, four steps, on my list to make. Link to the Shortcut is listed in the Recipe Notes section.
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
  

  • 4-6 chicken breasts
  • 2 tablespoons Dijon mustard
  • 1 can condensed cream of mushroom soup, (Shortcut)
  • 2 teaspoons corn starch
  • salt and pepper, to taste
  • cooked rice or pasta, to serve

Instructions
 

  • Salt and pepper the chicken breasts to your liking, place in the slow cooker.
  • In a bowl, mix the soup, mustard, and cornstarch, pour over the chicken.
  • Cover and cook on Low setting for 6 to 8 hours or until the chicken is cooked through. If in doubt, use a meat thermometer to check for an internal temp of 74 C.
  • Serve over hot rice or pasta. A green vegetable would be perfect with this.

Notes

Chicken breasts run about 100 Baht/kilo, that should be about 6 breasts. The soup is 52 Baht for the can, 21 Baht if you make the shortcut. For 6 servings this works out to about 75 cents per serving if using canned soup. If using soup made from the shortcut, for 6 servings, this comes out to about 60 cents per serving. For 4 servings using the can of soup, about $1.12 per serving, if using the shortcut, cost is about 90 cents per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variant: 1. Use chicken thighs instead of breasts, and brown them skin side down first, then place in the slow cooker, follow remaining steps, cook for 4-5 hours on Low.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker
Easy Cheesy Slow Cooker Chicken
July 8, 2016 Lee
2 Comments

Easy Cheesy Slow Cooker Chicken

Sounds good! I need to try this. I cannot stress the importance of making the shortcuts for the soups. On my to make list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 chicken breasts, boneless and skinless
  • 2 cans condensed cream of chicken soup, OR make from a shortcut
  • 1 can condensed Cheddar cheese soup, OR make from a shortcut
  • salt and pepper, to taste
  • spring onions, sliced, white and green parts, for garnish
  • cooked rice or pasta

Instructions
 

  • Sprinkle both sides of the chicken salt and pepper and place in your slow cooker.
  • Mix the soups together and pour over the chicken. For cheesier sauce, use 2 cans of cheese soup and 1 can of chicken soup.
  • Cover and cook on Low setting for 6 to 8 hours or until the chicken is cooked through. If in doubt, use a meat thermometer to check for an internal temp of 74 C.
  • Serve over hot rice or pasta, sprinkle sliced spring onion on top for garnish and add color.

Notes

Chicken breasts run about 100 Baht/kilo, that should be about 6 breasts. The soup per can is on average 52 Baht, 3 cans would be 156 Baht, if you make these using the shortcuts, the cost is 21 Baht per can, making the soup cost about 63 Baht, plus a bit more for the chicken and cheese needed, so I will say 75 Baht for the soup made from shortcuts. For 6 servings this works out to about $1.25 per serving if using canned soup. If using soups made from the shortcuts, for 6 servings, this comes out to about 86 cents per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker
Slow Cooker Creamy Italian Chicken
July 8, 2016 Lee
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Slow Cooker Creamy Italian Chicken

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 4 hours
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless
  • 1 packet dry Italian salad dressing mix, OR make from a shortcut
  • 1/3 cup water
  • 250 grams Cream cheese, room temperature
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • handful fresh mushrooms, sliced
  • cooked rice or pasta, for serving

Instructions
 

  • Add the chicken breast to your slow cooker. Combine the salad dressing mix with the water and pour it over the chicken. Cover and cook on Low setting for 3 hours.
  • In a small mixing bowl, whisk together the cream cheese and soup until well blended. Stir in mushrooms. Pour the cream cheese mixture over the chicken. Cook on Low setting for another 1 to 3 hours longer or until chicken is cooked through. Serve over hot rice or pasta.

Notes

Chicken breasts run about 100 Baht/kilo, use 4 and freeze the rest. The block of Cream cheese will run about 120 Baht. For 4 servings this comes out to about $1.60 per serving. Use the shortcuts for savings on the other items as well.
Variants could include: using chicken stock in place of the water, in a pinch canned button mushrooms could be used, and adding chopped spring onions along with the mushrooms.
Shortcuts: Italian Dressing, Condensed Cream of Chicken Soup.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,Chicken - Slow Cooker
Tamale Pie
July 8, 2016 Lee
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Tamale Pie

Sounds really 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 8 servings

Ingredients
  

  • 1 box Jiffy Corn Muffin Mix, OR make from a shortcut on this site
  • 1 egg
  • 1/2 cup sour cream
  • 1/2 cup creamed corn
  • 1/3 cup enchilada sauce, OR make from a shortcut on this site
  • 1 onion, chopped
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 500 grams ground beef, OR minced pork
  • 1 cup Cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • salt and pepper, to taste
  • olive oil
  • fresh cilantro, chopped, for garnish

Instructions
 

  • Preheat your oven to 200 C.
  • In a medium bowl, mix together corn muffin mix, sour cream and egg. Spread this into a large cast iron skillet. Bake for 20 minutes, or until golden brown on top. Remove pan from the oven.
  • In another pan, cook onions over medium heat in a spalsh of olive oil, season with salt, pepper and spices and cook until soft. Add garlic and cook until fragrant, about 30 seconds. Add the ground beef and stir to break up meat. Season to taste and cooked until cooked through. Drain excess fat and set aside.
  • Poke entire surface of cornbread with a fork. Spread enchilada sauce over the cornbread. Add the meat mixture and top with shredded cheese. Cover with foil and bake until the cheese is melted, about 20 minutes. Remove foil and broil until cheese begins to brown, about 5 minutes. Top with cilantro, serve.

Notes

Ground beef would cost about 150 Baht/500 grams, minced pork runs about 70 Baht/500 grams. Figure in another 100 Baht for each of the cheeses. If using beef, the cost is about $1.30 per serving, if using pork, the cost is about $1 per serving. Make sure you use the shortcuts as well.
Shortcuts: Jiffy Corn Muffin Mix, Enchilada Sauce.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,BEEF