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Ground Beef Burrito Casserole
April 25, 2016 Lee
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Ground Beef Burrito Casserole

This sounds really easy, and one should certainly make their own beans as well instead from a can. This can be beef, pork, or chicken. A must try. 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
  

  • 500 grams ground beef, OR minced pork, OR ground chicken
  • 1 onion, chopped
  • 2 cloves galic, smashed and minced
  • 1 packet taco season mix, OR make from a shorcut on this site
  • 1 can refried beans, OR make from a shortcut on this site
  • 1 cup Bisquick Mix, OR make from a shortcut on this site
  • 1/4 cup water
  • 1 cup Cheddar cheese, shredded
  • 1 cup Mozzarella Cheese, shredded

Instructions
 

  • For starters, use the shortcuts to make the taco seasoning, beans, and Bisquick, not only will this save you money, you know what is in each one. Beans, cook the day before in a slow cooker per the recipe on this site, you will will like these better.
  • If cooking your beans, use 1 1/2 cups of beans to equal a can of beans.
  • Brown the ground beef (or pork, or chicken) along with onion and garlic, then drain well, mix in taco seasoning to packet instructions, and let simmer.
  • Mix Bisquick, water and refried beans in a small bowl. Place bean mixture into a greased 9×13 pan. Spread meat mixture over the top, then add both cheeses on top. Bake for 30 minutes at 180 C. Serve with a salad and a vegetable, you have a great meal.

Notes

Ground beef will run about 75 Baht/500 grams, if using minced pork, that will cost about 60 Baht/500 grams, chicken even less. Cheese will run 200-300 Baht. Everything else is minimal. For 6 servings this is $1.85 per serving, for 8 servings this is $1.40 per serving. Even less with pork or chicken. Over all, not a bad meal.
Shortcuts: Taco Seasoning, Refried Beans, Bisquick Mix.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Slow Cooker Sloppy Joes
April 25, 2016 Lee
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Slow Cooker Sloppy Joes

This is an easy recipe, brown the meat, and add that and all ingredients to a slow cooker for 4 to 6 hours, done. The time in the slow cooker lets the flavors blend, resulting in a better tasting meal, unlike cooking in a skillet. You can use ground beef, pork, or even chicken. I like Sloppy Joes, 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 Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, OR minced pork, OR ground chicken
  • 1/2 onion, diced
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon prepared yellow mustard
  • 3/4 cup tomato ketchup, OR make from a shortcut on this site
  • 1 tablespoon brown sugar
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instructions
 

  • Brown the ground beef (or pork, or chicken) in a pan with a splash of olive oil, along with the onion and garlic, brown it, no need to cook it all the way through. Drain fat and put into the slow cooker pot.
  • Add all other ingredients, mix well and cook on Low setting for 4-6 hours. Serve on toasted buns.

Notes

Ground beef will run about 75 Baht/500 grams, if using minced pork, that will cost about 60 Baht/500 grams, chicken even less. Everything else is minimal. For 4 servings this is 55 cents per serving, even less for 5-6 servings.
Variations, try 1/2 BBQ sauce and 1/2 ketchup. Added diced bell pepper.
Shortcut: Tomato Ketchup.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Pan Fried Barramundi Fillets
April 24, 2016 Lee
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Pan Fried Barramundi Fillets

Lee
Only my opinion, but I like pan fried fish the best. This is as basic as it gets with this recipe, just 1 fish, some flour, and a pan with hot oil. This recipe goes from whole fish to fillets, to pan fried, nothing easier. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 whole Barramundi, you can find these in Tesco called Giant Sea Perch
  • all purpose flour, as needed
  • cooking oil
  • salt and pepper, to taste
  • tartar sauce, as needed, for serving, Shortcut

Instructions
 

  • First you need to get a Barramundi, these are commonly sold at Tesco but labeled as Giant Sea Perch or you can buy in most open markets.
  • Next thing you need to do is scale the fish. Grab a large spoon, and best to head outside for this part as it is messy. Using your spoon, start at the tail end work towards the head end, scrape the scales off, only takes a few minutes, scale the whole fish.
  • One your fish is scaled, now you need to fillet it. Using a narrow knife, cut just behind the gill plate then turn the knife 90 degrees so the edge is headed towards the tail, then cut along the back bone to the tail and you have one fillet. Turn the fish over and repeat this. Now you have your two fillets but you have rib bones to remove, you can either scrape them out to leave just a tiny bit of meat or just cut the rib section out, easy! This photo is two fillets ready for cooking.
  • After filleting the fish, rinse it under the tap. Now feel the skin side and remove stray scales that did not come off with the spoon. This is important as biting into scale is a real appetizer killer.
  • Heat the oil of your choice in a large heavy pan, you do not need it smoking, just hot. If your oil is not hot, it goes right into the fish.
  • Place some flour on a plate, a couple of spoonfuls, coat the fillets in the flour. Place each fillet in the oil, season with salt and pepper to your liking. When the fillet starts to get golden brown around the edges (should only take 4-5 minutes) then carefully flip the fillet and cook the other side also until that is golden brown.
  • Remove from the pan and put on a plate, add a side or two of your choosing, and enjoy.

Notes

One Barramundi, in Tesco, costs 102 Baht, this is per fish, not per kilo, two servings is about $1.50 per meal, which is reasonable.
If you can find this fish in an open market, the vendor will be happy to fillet for you for free.
Shortcut: Tartar Sauce.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,FISH - ALL,Fish - Barramundi
Philly Cheesesteak Stuffed Bell Peppers
April 22, 2016 Lee
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Philly Cheesesteak Stuffed Bell Peppers

This one sounds very good, but may be a bit of a challenge to locate the cheese or "deli sliced roast beef" if outside of a major city. This is one to add to my cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 green bell peppers, large, tops cut off, insides removed
  • 1 large onion, sliced
  • 2-3 cloves garlic, smashed and minced
  • 1 cup fresh mushrooms, sliced, optional
  • 1-2 tablespoons steak sauce, your favorite steak sauce
  • 750 grams roast beef, cut into thin strips
  • 12 slices Provolone cheese, OR Mozzerella cheese, OR Swiss cheese
  • olive oil
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 200 C.
  • Roast beef, this is supposed to be deli sliced roast beef, now unless you have you have a big budget, there is no need to go Villa Market or Rimping in Chiang Mai, make a nice roast beef dinner the day before, use some beef the next day for this recipe. I will not figure roast beef into this recipe.
  • In a non stick pan heat some olive oil and saute the onions, garlic, and mushrooms (if using) and the diced the tops of the peppers and cook for 5 to 10 minutes on medium heat or until lightly browned & tender, then add the sliced roast beef strips & steak seasoning and stir and cook until heated through.
  • Place the bell peppers in a baking dish, add a slice of Provolone cheese to the bottom of each pepper. Then add the beef mix to about halfway up each pepper, add another slice of cheese, then more beef mixture, then top with another slice of cheese, tucking the edges of the cheese into the pepper.
  • If you have more beef filling than peppers, you can do one of two things, cut the top off another pepper, or two, and fill those, or just pack the meat around the peppers in the baking dish.
  • Bake for 15 to 30 minutes or until the peppers are cooked through. Serve with some pasta or boiled potatoes on the side.

Notes

I cannot price this as I do not know what Provolone cheese costs. The roast beef, if you choose to get deli meat, that is up to you, if you make this after you cook some roast beef, that is already covered. Safe to say with Provolone cheese, this could be a pricey meal.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,BEEF
Chili Cheese Chicken
April 22, 2016 Lee
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Chili Cheese Chicken

This sounds really good, and would be easy to make in a slow cooker as well with slight modifications. On my must cook list to try.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless and skinless
  • 2 tablespoons olive oil
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon fresh cilantro, chopped
  • salt and pepper, to taste
  • 2 tablespoons onion, finely chopped
  • 1 medium tomato, diced
  • 1/2 green bell pepper, cut into strips
  • 100-200 grams Cheddar cheese, cut into slices, use real cheese, 1/2 block to a full block

Instructions
 

  • In a bowl, mix the olive oil and all spices and cilantro until well mixed, season with salt and pepper to taste. This is your marinade.
  • On a chopping block, stab the chicken breasts with a fork in several places on each side, then arrange in shallow pan and pour the marinade over the top of the chicken and turn each piece of chicken several times to fully coat the chicken. Let stand for 15 minutes to an hour in the refrigerator.
  • Preheat your oven to 200 C. Arrange chicken breasts in a Pyrex baking dish, top with the onion and bell pepper.
  • Bake uncovered for 20 minutes or until the chicken is cooked through. Remove from the oven and top with the cheese slices and bake another 3 minutes or until the cheese has melted.
  • Remove from the oven and put on plates, drizzle some pan juices over the top of each piece. This would be very nice served on a bed of egg noodles, or with a scoop of pinto beans on the side.

Notes

Chicken breasts run about 80 Baht/kilo for boneless and skinless. The cheese will run about 180 Baht/200 grams. Going with 4 breasts to a kilo (although unlikely) and assuming you use an entire block of cheese, the cost would be about $1.90 per serving. Going with 60 Baht for the chicken and half a block of cheese (more reasonable), the cost would be $1.10 per serving.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Slow Cooker Paprika Chicken
April 22, 2016 Lee
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Slow Cooker Paprika Chicken

This is really good but not a dump and go recipe, you have to do some work for this one. Lots of possibilities. This is excellent, I made this yesterday, 26 Apr 2016. This will be one of my regular meals.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 5-8 chicken drumsticks
  • dash olive oil
  • 1 onion, diced
  • 5 strips bacon, chopped, OR just cut a pack of bacon in half and go with that
  • 1 red bell pepper, diced
  • 3 cloves garlic, smashed and minced
  • 2-3 teaspoons paprika
  • 2 tablespoons all purpose flour
  • 1 can whole tomatoes, chopped, reserve the juice so you can enjoy later
  • 2 cups chicken stock, make from powder
  • 1 cup cooked white rice
  • 1/2 cup yard beans, chopped in 1 inch pieces
  • 1 tablespoon sour cream, OR use plain yogurt

Instructions
 

  • Heat a dash of olive oil in a nonstick frying pan, brown the chicken legs on all sides, brown them, not cook them, then put in your slow cooker. This photo, still browning them.
  • Using same pan, add a dash of olive if needed, add the onion and bacon, cook, stirring for 5 minutes or until onion is softened. Add the bell pepper, cook, stirring, for 2 minutes.
  • Then add the garlic and paprika. Cook for 1 minute or until fragrant. Now add the flour, stir to coat all over, cook for 1 minute.
  • Add the tomato and stock, stir until well combined. Season with pepper.
  • Carefully pour this into your slow cooker. Cover and cook on Low setting for 3 1/2 hours.
  • Increase setting to High and add the rice and beans, stir just enough to get them into the liquid. Cook uncovered for 15 to 30 minutes until beans are cooked and soft. Turn off slow cooker and leave uncovered for about 5 to 10 minutes to allow the sauce to thicken. Serve with pasta and a vegetable for a complete meal, ladle some sauce over the pasta.

Notes

I based the servings on one leg per person, when served with pasta and a vegetable, it is a filling meal. 5 legs for large ones cut from quarters, and 8 legs that are normally smaller.
Chicken legs run about 60 Baht/kilo, but can also be small. I will estimate 8 legs would be just less than a kilo, maybe 750 grams. If you buy quarters and cut the leg off yourself, not only do you get larger legs, you get larger thighs as well for use in another recipe. Everything else is minimal cost. At 60 Baht, for 5 servings, this about 40 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Squid & Shrimp Stuffed Squid
April 20, 2016 Lee
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Squid & Shrimp Stuffed Squid

Adapted from an internet recipe.
Yep, everyone calls squid "calamari" however I call it squid. This recipe is easy, and well worth it. I made this on 10 May 2016, and this is really good! Recipe updated and my comments are listed below. This is now added to the go to recipes. Lot of options here! Link to the shortcut is listed in the Recipe Notes section.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan

Ingredients
  

  • 6 squid, about 7-8 inches long is perfect, if you use smaller squid, you need more
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • ¼ teaspoon salt
  • 2 cloves garlic, finely minced
  • 10-15 raw medium shrimp, peeled, deveined, tails removed
  • 2 plum tomatoes, finely diced
  • ½ teaspoon lemon zest
  • ¼ teaspoon fresh ginger, grated or finely minced
  • 1 teaspoon fresh parsley, chopped, OR use Thai celery
  • ¼ teaspoon ground black pepper
  • 2 cups tomato sauce, Shortcut
  • hot cooked pasta, of your choice
  • Parmesan cheese, couple of teaspoons to sprinkle onthe top, optional

Instructions
 

  • Clean your squid, I will write a 101 topic on 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 the squid on a plate and put in the fridge. Cut the tentacles off in front of the beak, discard the head. Photo shows the squid cleaned, I used 4 squid.
  • Heat your oven to 190° C (375° F), get out a 8x11 or 9x13 baking dish depending on number of squid you are using.
  • Dice the the tentacles and the shrimp (remember to remove the tails), place this in the bowl with the diced tomatoes, zest, ginger, parsley, and pepper. Mix well.
  • Heat the olive oil in a medium pan over medium heat, add the onions and salt and cook until the onions turn translucent, about 1 to 2 minutes, do not brown them, add the garlic and continue to cook for another minute. Remove from heat and put this into a medium mixing bowl and set aside to cool.
  • Once the onions and garlic are cool, add to the squid, shrimp mixture and mix well. Photo shows the stuffing mixed.
  • Using either a long ice tea spoon or a bag with a corner cut off, fill each squid with the mixture, do not over stuff them.
  • Place each filled squid in the baking dish.
  • Once all are filled, cover with tomato sauce of your choice (can be home made sauce or canned spaghetti sauce). Sprinkle with Parmesan cheese if desired.
  • Cover with foil and bake for 30 minutes. Photo shows foil removed after baking.
  • Serve over pasta of your choice.

Notes

I bought 6 squid (about 7-8 inches long) for 60 Baht. A can of tomato sauce will be about 55 Baht, a can of paste will cost 17 Baht and you can make the sauce. Everything else is minimal.
Using the cost for squid and canned sauce, the cost for 3 servings is $1.12 per meal. If using home made sauce, the cost for 3 servings is 75 cents per meal. Add a side dish and a salad, you can stretch this to 6 servings, which reduces the cost even more.
Now for the shrimp, do yourself a favor, buy a kilo for use in another recipe, take out 10-15 shrimp for this, cost is minimal, freeze the rest for another dish, problem solved.
Variants: For fillings, ground pork or pork sausage (home made will reduce cost), or ground chicken or chicken sausage (home made will reduce cost), chopped fresh fish, etc.
Shortcut: Tomato Sauce.
Updated on 10 May 2016.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Shrimp/Prawn,Seafood - Squid
Slow Cooker Chicken Parmesan Soup
April 19, 2016 Lee
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Slow Cooker Chicken Parmesan Soup

This sounds really good. This is a must try.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 gram chicken breasts, boneless and skinless
  • 3 cloves garlic, smashed and minced
  • 1 bell pepper, chopped, any color but red or yellow would be excellent
  • 3 cups fresh tomatoes, diced
  • 5 cups chicken stock, fresh or make from powder
  • 1 small onion, diced
  • 3/4 cup Parmesan cheese, grated
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dry oregano
  • 250 grams Penne pasta

Instructions
 

  • In slow cooker, add garlic, bell pepper, tomatoes, chicken, stock, onion, 1/2 cup of the cheese, basil, and oregano. Cook on High setting for 3 to 4 hours or Low setting for 6 to 7 hours.
  • 30 minutes before end of cooking time, remove chicken breasts and shred using 2 forks, return chicken back to slow cooker. Add uncooked pasta and stir to combine. Cook additional 30 minutes or until pasta is cooked.
  • Season with salt and pepper if needed, server with remaining Parmesan cheese.

Notes

Chicken would run about 32 Baht for 500 grams, Parmesan cheese would run about 150 Baht, estimate. This comes out to about 67 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Garlic Buttered Pasta
April 19, 2016 Lee
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Garlic Buttered Pasta

I like pasta as a side dish most of my meals, a nice light sauce makes this better.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups pasta shells, OR sprial pasta, OR even 2 round bunches of fettuccine
  • 3-4 cloves garlic, smashed and minced
  • 1 tablespoon butter
  • 1/4 cup Parmesan cheese, grated
  • 2 tablespoons fresh parsley, minced
  • salt and pepper, to taste

Instructions
 

  • Cook pasta according to package instructions.
  • Meanwhile, in a large non-stick saucepan, cook garlic in heated butter. Remove from heat, drain pasta and add to the garlic butter, then stir in the cheese, parsley, salt and pepper, toss to coat, serve as a a side dish with chicken, beef, pork or fish.

Notes

Adapted from an internet recipe.
SIDES
Slow-Cooker Chicken Tetrazzini
April 19, 2016 Lee
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Slow-Cooker Chicken Tetrazzini

This recipe was mainly processed ingredients, here is a rewrite that uses fresh ingredients for the most part. When I make, I will include step by step photos, the main photo is from the internet. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 250 grams Penne pasta
  • 1 cup heavy cream, OR make from a shorcut on this site
  • 500 grams chicken thighs, boneless and skinless, cut into 1 inch pieces
  • 1 onion, diced
  • 1 1/2 teaspoons Italian seasoning
  • 500 grams fresh mushrooms, sliced, mixed variety would work well
  • 1 cup 6 cheese Italian cheese blend, shredded, this might be a hard one, a blend of Mozzarella, Provolone, and Parmisan will work
  • salt, to taste

Instructions
 

  • Grease your slow cooker with butter. In a medium bowl, toss together the pasta and cream, set aside.
  • Add to the slow cooker the chicken, onion, Italian seasoning, and a dash of salt if you like. Mix together and pat this down, with some of the chicken going up along the sides.
  • Pour the pasta mixture into the center, keeping the pasta from touching the sides of the cooker.
  • Pile the mushrooms over the pasta, covering all of the pasta. Cover the mushroom with foil but not touching the sides of the cooker.
  • Cover the cooker and cook on Low Setting for 6 hours or High Setting for 3 hours. Turn off heat, stir in cheese, and serve.

Notes

The chicken would run about 63 Baht/kilo, get 1 1/2 kilos and debone and remove skin yourself. The cheese will be pricy if you can find the 6 cheese blend, but if you go with just Mozzarella, Parmesan, and Provolone, about 1/3 cup each, I will say this would cost no more than 150 Baht. This meal would come out to about $1.20 per serving, not bad. I will update pricing once I make this.
Shortcut: Heavy Cream.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Chicken - Slow Cooker