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Italian Cream Cheese Chicken
April 18, 2016 Lee
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Italian Cream Cheese Chicken

This sounds very good, a must try! Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 4 chicken breasts, boneless and skinless, cut into 1 1/2 inch pieces
  • 2 tablespoons dry Italian salad dressing mix, OR make from a shorcut on this site
  • 1/2 cup butter, this is 1/2 a standard block
  • 1 1/2 cups cream, OR milk
  • 250 grams Cream cheese, softened

Instructions
 

  • Place the chicken, dry dressing mix, and butter in a crock pot. Cook for 6 hours on Low setting or 4 hours on High setting.
  • Shred chicken with 2 forks, add cream and cheese and stir to combine. Cook for another 1/2 hour on Low setting. Server over pasta or rice.

Notes

Chicken breasts can range from 65 to 85 Baht/kilo, depending if you want to remove skin yourself. Based on 85 Baht for chicken for 1 kilo, and 110 Baht for the Cream cheese, this comes out to about 95 cents per meal per person. Very reasonable.
Shortcut: Italian Dressing.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Baked Cream Cheese Chicken Taquitos
April 18, 2016 Lee
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Baked Cream Cheese Chicken Taquitos

Adapted from an internet recipe.
I know Taquitos as rolled tacos with no filling, this sounds really good, and written as I seen it, but realistically, go with large flour tortillas, fill and roll, and top with a cheese sauce and then bake. But I will try these as written first and will post step by step photos. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 people

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 cups cooked chicken, shredded, can be dark or white meat
  • 125 grams Cream cheese, softened, (4 oz)
  • ⅓ cup salsa, Shortcut
  • ½ teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon salt, or to taste
  • 1 tablespoon spring onion, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • 1 tablespoon lime juice
  • 1 cup Colby Jack cheese, shredded, or Cheddar cheese
  • 8-10 small flour tortillas

Instructions
 

  • Preheat your oven to 220° C (425° F) and grease a baking dish with butter and set aside.
  • In a large bowl, combine the softened cream cheese, salsa, cumin, chili powder, garlic powder, lime juice, and salt. Add in the shredded chicken, Colby jack cheese, spring onions, and cilantro. Stir until combined well.
  • Add about 3 tablespoons of the chicken mixture about 1 inch from the edge of the flour tortilla, roll it up and place it seam side down in the baking dish. Repeat with each one and place about 1 inch apart not touching each other. Bake for 15-20 minutes or until the tortilla is lightly browning around the edges. Serve with sour cream, ranch, or your favorite sauce!

Notes

Well under $1 per serving.
Shortcut: Salsa.
* Best Value $1 or Less per Serving,TEX-MEX, sort of
Skillet Sicilian Chicken
April 16, 2016 Lee
1 Comment

Skillet Sicilian Chicken

This sounds really good, going to have to give this one a try. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 5 chicken thighs, bone in, skin on
  • 1 tablespoon olive oil
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon dried thyme
  • 1 teaspoon red pepper flakes
  • 3/4 cup chicken stock
  • 1/2 cup heavy cream, OR make this from a shortcut listed on this site
  • 1/2 cup sun dried tomatoes, chopped
  • 1/4 cup Parmesan cheese, grated
  • salt and pepper, to taste

Instructions
 

  • Preheat oven to 180 C. In a large cast iron pan on medium high heat, heat the oil. Add chicken and season with salt and pepper. Sear until golden and skin is crispy, about 3 minutes per side. Transfer chicken to a plate and pour off half the fat from the pan.
  • To the same pan, add garlic, thyme, and crushed red pepper flakes and let cook until fragrant, about 1 minute. Add chicken broth, heavy cream, sun dried tomatoes, and Parmesan cheese and season with salt and pepper. Bring to a simmer, then return chicken to skillet and bake for 15 minutes, until chicken is fully cooked through.
  • Serve over buttered egg noodles, boiled or mashed potatoes, or rice.

Notes

5 chicken thighs might cost 60 Baht, but buy quarters, you get larger cuts and can use the legs in another recipe. I will figure this at 100 Baht, tis would be about 75 cents per serving.
Shortcut: Heavy Cream.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Beer Shrimp
April 16, 2016 Lee
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Beer Shrimp

Beer and shrimp, sounds good to me! This sounds really good and is on my to do list to make this. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams large shrimp, peeled, tail removed, deveined if you choose
  • 2 tablespoons butter
  • 2 cloves garlic, smashed and minced
  • 1/3 cup tomato ketchup, OR make from a shorcut
  • 1 tablespoon Worcherstershire sauce
  • 1/4 cup beer, lager preferred
  • 1/4 cup spring onions, chopped, white and green parts
  • juice from one lime
  • 1 teaspoon red pepper flakes
  • 1 teaspoon paprika
  • salt and pepper, to taste

Instructions
 

  • In a large non-stick pan over medium heat, melt 1 tablespoon butter, add garlic and shrimp and cook until the shrimp is pink and cooked through, about 4 to 5 minutes, transfer to a plate and set aside.
  • Using the same pan, add the remaining butter and melt, then add the remaining ingredients, season with salt and pepper to taste and mix. Bring to a simmer and add the shrimp back to the pan until heated through.
  • Serve with toasted french bread or as is for a great appetizer.

Notes

When I buy shrimp (prawn), they are large, ocean caught using a cast net, very eco friendly but also cost about 220 to 240 Baht per kilo. So at 240 Baht, and for 4 servings, this is about $1.75 per serving, not bad considering large shrimp. If you used small shrimp, the price would be less.
Shortcut: Ketchup.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn
Chicken Loaf
April 16, 2016 Lee
2 Comments

Chicken Loaf

This is a great way to use leftover chicken or turkey or use purposely cooked chicken to make this. This is great for sandwiches that do not spill the contents on to your plate. You can make this plain or with what ever you wish to add. This is a must try for me as I love chicken sandwiches. No quantity is listed as to what this makes as the original instructions were quite unclear. I will make this and add step by step photos as well. This recipe is for purpose cooked chicken for this, but after you read through the instructions, it will be clear on how to use a leftover chicken or turkey.
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Course Lunch, Main Dish
Cuisine German
Servings 0

Ingredients
  

Cooking the Chicken

  • 6 chicken quarters, seperated for legs and thighs, skin on and bone in
  • 1 cup celery, roughly chopped
  • 1 onion, roughly chopped
  • 1 teaspoon ground white pepper
  • 1 teaspoon salt
  • 2 bay leaves

Making the Loaf

  • 1 cup red bell pepper, diced
  • 1 tablespoon fresh parsley, finely chopped
  • 2 tablespoons unflavored gelatin, this is Agar powder, very common

Instructions
 

Cooking the Chicken

  • Add the chicken to a large pot and fill with water to cover the chicken by an inch or so. Add the celery, onion, white pepper, salt and bay leaves. Bring to a boil then put on simmer until the chicken can be pulled from the bones with a fork. DO NOT cook this until the chicken is falling off the bone, just simmer until the chicken is done.
  • Remove the chicken from the pot when cooked through and strain the liquid (see, you just made chicken stock). Reserve the stock. When the chicken as cooled enough to handle, remove the meat from the bones, save the bones and skin for your dog. Make sure you remove all cartilage, skin, and fat from the meat. Once it is all separated, chop the meat slightly for small pieces, like you would for a chicken sandwich.
  • Mix the meat and bell pepper and parsley together. and pack into a loaf pan (this can be a non-stick metal pan or even a glass loaf pan).

Making the Loaf

  • Mix the gelatin with 1/4 cup cold water and stir until the lumps have dissolved. In a small pot, add the gelatin mixture and add 2 cups of stock you made and heat this on low temp until the gelatin is completely dissolved.
  • Pour this mixture into the loaf pan to completely cover the chicken, if you do not have enough liquid, make another batch of the gelatin/stock mixture.
  • Once the liquid covers the chicken, allow to cool, then place in the refrigerator. Once the loaf has gelled solidly, it is ready to use. One option is to slice and serve as is on a bed of lettuce with chopped tomatoes, another option is to slice and simply make sandwiches using bread of your choice, a few lettuce leaves, and lots of mayo.

Notes

Chicken quarters run about 62 Baht/kilo, you might have 120 Baht invested in 6 quarters. At 120 Baht, this about 90 cents per meal assuming 4 meals from this. More accurate pricing when I make this.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,LEFTOVERS
Egg Salad II
April 12, 2016 Lee
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Egg Salad II

From a good friend, a healthy twisty to egg salad. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Total Time 5 minutes
Course Lunch, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • 6 hard boiled eggs, peeled, chopped
  • 1/4 onion, chopped
  • 1/4 bell pepper, any color, chopped
  • 5-6 slices pickle, chopped, OR make from a shortcut
  • palmful fresh dill, chopped
  • squirt prepared yellow mustard
  • 1 teaspoon tarragon vinegar
  • dash ground cumin
  • dash paprika
  • salt and pepper, to taste
  • mayo, as needed

Instructions
 

  • Mix everything in a large bowl, then start to add the mayo a heaping tablespoon at a time until you get a creamy mixture but not dripping in mayo. Enjoy as is or put on a bun with a leaf or 2 of lettuce and make a sandwich.
  • Mixed and ready to serve, can refrigerate for a few hours, but not needed.

Notes

Low cost.
Shortcut: Dill Pickles.
Provided courtesy of good friend, Dave Williams.
Thailand.
Sides - Salads
Egg Salad I
April 12, 2016 Lee
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Egg Salad I

Basic Egg Salad, enjoy as is or make a sandwich from this. I have been making this for years. Link to the Shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Total Time 5 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 6 eggs, hard boiled, chopped
  • 1/2 onion, finely diced
  • 3-4 slices pickle, diced, optional, (Shortcut)
  • mayo, as needed
  • salt and pepper, to taste

Instructions
 

  • Add eggs, onion, pickle to a bowl and mix to combine, add salt and pepper to taste.
  • Add mayo a large spoonful at a time and mix, you are looking for well mixed but not dripping in mayo.
  • Serve as is on a bed of lettuce, in a sandwich, on crackers, etc. This will make 4 thick sandwiches.

Notes

Less than $1 for the whole thing.
Shortcut: Dill Pickles.
Family recipe I have been using for many years.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,Sides - Salads
Crock Pot Chicken Taco Chili
April 12, 2016 Lee
1 Comment

Crock Pot Chicken Taco Chili

I found this recipe and it does sound very good, but also very processed, the original ingredients involved 6 cans of items, 1 frozen product, and one store bought spice packet, overly processed, overly salty. This is my rewrite version to reflect whole foods and reduced to 2 cans. This is actually prepared over two days. This is a must try for me and I will be taking step by step photos as well.
Print Recipe
Course Main Dish
Cuisine American
Servings 10 servings

Ingredients
  

Day 1 - Prepare the Beans

  • 2-3 cups dry black beans, cooked, see Beans Step 1
  • 2-3 cups dry red kidney beans, cooked, see Beans Step 1

Day 2 - Prepare the Chili

  • 1 onion, chopped
  • 1 can tomato paste, this is the small can, see Chili Step 1
  • 1 ear sweet corn, see Chili Step 2
  • 1 can whole tomatoes, dice the tomatoes, tomato juice is used as well
  • 4-8 Bird's Eye Chilis, diced, seeds included
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt, OR 1/2 teaspoon table salt
  • 1/2 teaspoon ground black pepper
  • 3-4 chicken breasts, boneless and skinless, diced

Instructions
 

Beans

  • Beans, this can be done several ways if you like a lot of beans on hand. Rule of thumb is 2/3 cup of dried beans will cook to 2 cups of beans. Now you can separately cook 2/3 cup of Black Beans, and 2/3 cup of Red Kidney Beans so you have the 4 cups of beans or you can cook a whole 500 grams of beans, and use the extra beans for another dish, totally up to you.
  • You need sort, rinse, then soak the beans overnight in water in the fridge, this reduces the chances of them fermenting overnight.
  • After the beans have soaked overnight, you need to rinse them, and using separate pots, cook the beans until tender, tender being if you put a bean in your mouth, you should be able to squish it it your tongue (sounds odd, but it is a good test for a tender bean). When the beans are done, rinse them again, then let cool and refrigerate until needed.

Chili

  • Open the can of tomato paste and put into a large bowl, add 2 tomato paste cans of water, add some spices, such as oregano, thyme, rosemary, etc, season with salt and pepper, whisk, there, you just made tomato sauce. Pour this into the slow cooker (crock pot).
  • Boil the cob of corn, if you like corn in the chili, boil two, then remove and cut the kernels from the cobs, and add this to the slow cooker.
  • Open the can of tomatoes, and drain the juice into the slow cooker, then pour the tomatoes into a large bowl, using a knife and fork, dice them, add to the slow cooker.
  • Add to the slow cooker, 2 cups of cooked black beans, 2 cups of red kidney beans, the chopped onion, the diced chilies, all the spices. (Adding the spices, you just made Taco Seasoning). Add the diced chicken breasts. Mix everything together.
  • Cook on Low setting for 8-10 hours, or High setting for 4-6 hours. Serve topped with fresh chopped cilantro, sour cream, grated Cheddar cheese, up to you.

Notes

Chicken is the most costly part of this recipe, 4 chicken breast would be about 100 Baht, all other items are minimal, this is a less than $1 per person meal.
Adapted from an internet recipe, and heavily modified to remove the processed items.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Amish Breakfast Casserole
April 12, 2016 Lee
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Amish Breakfast Casserole

This sounds really easy and really good, 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 Breakfast
Cuisine American
Servings 12 servings

Ingredients
  

  • 500 grams sliced bacon, diced
  • 1 medium onion, chopped
  • 6 eggs, slightly beaten
  • 4 cups hash brown potatoes, OR make from a shortcut listed on this site
  • 2 cups Cheddar cheese, shredded
  • 1 1/4 cups Swiss cheese, shredded
  • 1 1/2 cups Cottage cheese, OR make this from a shortcut listed on this site

Instructions
 

  • Preheat your oven to 180 C. Grease a 13x9 baking dish with butter. If you use the shortcut to make the hash browns, follow the steps right up to before cooking.
  • Heat a pan and fry the bacon until crisp, drain, and set aside.
  • In a large bowl, mix all other ingredients, then add bacon and mix that in as well. Pour into the baking dish and spread out to flatten and evenly distribute the mixture.
  • Bake uncovered for 30 to 40 minutes or until you can insert a knife near the center that comes out clean, remove from oven and let rest for 10 minutes before cutting. Serve with toast on the side for a great breakfast.

Notes

The bacon will cost about 310 Baht/500 grams. The Cheddar cheese will cost 180 Baht/250 gram block which is good for 2 cups. The Swiss will cost about 90 Baht as you should only have to use 1/2 block of 250 grams. Cottage cheese I cannot price in a store as it is not carried over here where I am at. Just for the bacon and two of the cheeses, this meal, for 12 servings, comes out to about $1.42 per serving.
Shortcuts: Hash Brown Potatoes, Cottage Cheese.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,CASSEROLES
Tuna Patties I
April 12, 2016 Lee
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Tuna Patties I

Adapted from an internet recipe.
This is a simple way to enjoy tuna using either canned tuna or fresh tuna. Fresh tuna is always better, it is cheaper than canned and no can waste, plus you get material for your compost pile. Link to the Shortcut is listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cans tuna, OR 1 cup of fresh cooked tuna, Shortcut
  • 2 teaspoons Dijon mustard
  • ½ cup white bread, torn into small pieces
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons spring onion, sliced
  • 2 eggs
  • olive oil, as needed
  • ½ teaspoon butter
  • 2-3 dashes hot sauce, optional
  • salt and pepper, to taste
  • 1 tablespoon water, see Step 1

Instructions
 

  • If using canned tuna packed in water, drain and reserve 1 tablespoon of water from a can then add 1 teaspoon of olive oil to the tuna. If using tuna packed in oil, just drain. If using fresh cooked tuna, add 1 teaspoon of olive oil.
  • In a large bowl, mix the tuna with the mustard, bread, zest, juice, water, parsley, spring onion, and hot sauce. Taste and season with salt and pepper as needed, then mix in the egg.
  • Divide this in to 4 parts, form each part into a ball and flatten to make a patty. Refrigerate for an hour, this helps keep the patties together when cooking.
  • Heat some olive oil in a non stick pan with the butter, place the patties in the pan and cook for 3-4 minutes on each side to nicely brown them.
  • Serve as is with lemon wedges on the side for a light lunch or dinner, or serve with tartar sauce on buns to make a tuna burgers.

Notes

Low cost per serving.
Shortcut: Tuna.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna