Author Archive
Slow Cooker Chicken Stuffed Bell Peppers
Easy to prepare and do ahead recipe. You can add other leftover vegetables from the fridge and other spices to suit your mood.
Ingredients
- 4 red bell peppers, or yellow, gives a much better flavor than the green
- 4 chicken breasts, boneless, skinless, cut into strips like you would do for a stir fry
- 1 medium onion, chopped
- 1 can sweet corn, 165 gram can, the really small one
- 1 teaspoon cumin
- 1 teaspoon chili flakes, OR fresh chilis of your liking
- 1 cup cooked rice
- 2 plum tomatoes, chopped
- 1 cup chicken stock
- salt and pepper, to taste
Instructions
- Slice the top off each pepper, save the tops and pop out the stems. Remove seeds & membranes from peppers, do not puncture the bottoms. Dice the tops.
- Saute the chicken in a non stick skillet for 5 minutes with just a small splash of olive oil, remove from the pan (not trying to cook them through, just giving them a head start).
- Same pan, saute the onion until transparent, about 3-5 minutes.
- Add the cumin, chili flakes, salt and pepper to taste, and mix in, then add the chicken again, then the rice, corn, chopped tomatoes, and the chopped pepper tops. Mix to combine and remove from heat.
- Fill each pepper with the mixture and place in the slow cooker. Any extra meat mixture left over, pack that around the peppers.
- Add the chicken stock to the slow cooker and turn on Low for 5 hours and cover. Do not open the lid unless you see no liquid in the pot, just add another cup of water then.
- Serve and enjoy.
Notes
Chicken breast would be about 87 Baht/kilo, get 4 breasts and work with that, the cost will be close to 80-90 Baht. The bell peppers will run between 30 and 40 Baht each, for this pricing I will use 35 Baht per pepper. This meal is $1.70 per serving. Still reasonable and nutritious.
Variants: 1. If you want to add cheese, fill each pepper half full of meat mixture, then add some shredded cheese of your choice, then fill the peppers to the top with the meat. 2. You can also substitute or add to the corn, any vegetables you have left over in the fridge, celery and chives works very well. 3. Use ground chicken, or coarse ground chicken instead of the sliced chicken.
Adapted from an internet recipe.
Variant 3. suggested by good friend, Jason Hanchey.
United States.
United States.
Stuffed Bell Peppers I
I like Stuffed Peppers, and when I did not have an oven, I made these and simply steamed them in a pot with some water, they were excellent. These can be steamed, baked, or even made in a slow cooker, cooking time varies. No need to use green bell peppers, feel free to use red or yellow ones. This is a versatile recipe, if you do not want to use cheese, leave it out, if you want to add mushrooms, added them, this recipe can be adapted to many tastes.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 6 small bell peppers, red, yellow, or green
- 500 grams ground beef, or minced pork, (1 lb)
- 1 onion, diced
- 1 tablespoon oregano
- 2 eggs
- 2 cups cooked rice
- 1 cup tomato sauce
- salt and pepper, to taste
- 1 cup Cheddar cheese, shredded, (4 oz / 113 g)
Instructions
- Preheat your oven to 180° C (350° F), cut tops off peppers, remove seeds and pulp. Place peppers in a baking dish. A 7x11 dish holds 6 small pepper, a 9x13 dish will hold 6 large peppers.
- Dice tops of peppers. Add the ground beef, onion, eggs, tomato paste, oregano, diced tops, rice, salt and pepper to a mixing bowl.
- Mix together with a sturdy spoon.
- Fill each pepper half full with meat mixture.
- Add some Cheddar cheese to each pepper.
- Top with remaining meat mixture, mounding the tops. Any meat left over, just pack in a small baking dish. Add ⅓ cup water to the baking pan.
- Cover pan with foil, bake for 30 minutes. Uncover and bake for another 30 minutes. Top each pepper with Cheddar, bake for an additional 5-10 minutes.
- Serve and enjoy.
Notes
Fair cost per serving.
Updated on 14 August 2021.
Slow Cooker Scalloped Potatoes
This side uses the slow cooker and frees up your oven (and kitchen heating).
Equipment
- Slow Cooker (6+ quart)
Ingredients
- 6 large potatoes, thinly sliced, skin on is ok or peel if you wish
- 1 onion, thinly sliced
- 5 tablespoons butter
- 2 cloves garlic, minced
- 5 tablespoons all purpose flour
- 2 cups milk
- 2 cups chicken stock
- ½ teaspoon black pepper
- ½ teaspoon thyme
- ¼ teaspoon seasoning salt
- 1 teaspoon mustard powder
- 3 cups Cheddar cheese, shredded
Instructions
- Melt butter in a saucepan on the stove. Add garlic. Add in flour and stir until blended. Let cook 1 minute.
- Pour in milk while whisking and continue to whisk until incorporated and no lumps remain. Add in chicken broth and seasonings. Stir over medium heat until thick and bubbly. Remove from heat.
- Grease the inside of your slow cooker with some butter. Layer ⅓ of potatoes, ½ of onions, 1 cup cheese and 1 cup of sauce. Repeat layers ending with the remaining potatoes, sauce & cheese.
- Cook on high 5-6 hours or until potatoes are tender. Once done, potatoes can be kept on warm for up to 2 hours. To thicken up sauce (if required) turn off slow cooker for about 20 minutes before serving.
Easy Scalloped Potatoes
I love cheese, and I love potatoes, perfect combination! And since I have not had scalloped potatoes in ages, and the fact that I have a 4 pound block of Cheddar cheese in my fridge, I decided to post this. My report is in the comments. And the recipe is modified on my findings.
Ingredients
- 8 large potatoes, thinly sliced, skin on is ok or peel if you wish
- 4-5 cups Cheddar cheese, shredded
- 1 1/2 cup milk
- 1/2 cup corn starch
- salt and pepper, to taste
Instructions
- Preheat your oven to 180 degrees C, grease a 9x13 baking dish. Or use a non-stick baking pan.
- Heat a pot of water, once it is boiling, put in the sliced potatoes, boil for about 5-8 minutes, drain thoroughly. This step is done to ensure your potatoes are fully cooked while baking, this is a head start for them. When you slice the potatoes, keep them uniform in thickness, a mandolin would be a great help in this process.
- Mix the corn starch into the milk and set aside.
- Layer the bottom the baking dish with potatoes. Cover the potatoes with a layer of cheese, salt and pepper to taste. Repeat the layering process until all of the ingredients are used up. Cheese should be your last layer. Photo shows 3 layers of potatoes and 3 layers of cheese.
- Pour the milk mixture over all the potatoes, cover with foil and bake for about 45 minutes or until potatoes are tender, this may take longer than 45 minutes. Remove foil and bake another 10 to 15 minutes until cheese is bubbly and starting to brown. Completed, and yes, my portion has already been removed, and it was tasty.
Notes
Potatoes cost about 35 Baht/kilo, making this a very reasonable side dish for up to 8 servings.
Now this is listed as a side dish, but if you add a couple of diced boiled chicken breasts or diced ham to each layer, and pair it with a green vegetable for a side dish, you can turn this into a inexpensive meal.
Adapted from and internet recipe.
Lemon Chicken Rice Bake
It’s quick, it’s easy, and most of the ingredients you may have on hand.
Ingredients
- 4-8 chicken pieces, think legs and thighs
- 2 tablespoons olive oil
- 1 lemon, juice and rind
- 1 tablespoon dried parsley
- 1 1/4 cups rice
- 2 carrots, chopped
- 4 1/4 cups chicken stock
- 200 grams yard beans, chopped into 1 inch pieces
- salt and pepper, to taste
Instructions
- Preheat your oven to 200 C.
- Place the chicken pieces in a seal-able plastic bag along with the olive oil, lemon juice and half the parsley, squish the chicken around to coat with the oil and lemon juice.
- Pour the rice into an ovenproof baking dish. Place the chicken pieces and carrots on top, then pour in the stock. Sprinkle with the lemon rind and remaining parsley, and season to taste with salt and freshly ground black pepper. Cover with a lid or foil and place in the oven for 25 minutes.
- Remove from the oven, add the beans, then cover again and roast for another 15 minutes, or until cooked through. Remove the lid or foil 10 minutes before the end of the cooking time.
Notes
Chicken quarters run about 58 Baht/kilo, 4 quarters is 8 pieces, I will guess about 70 Baht. This comes out to about 52 cents per person per meal.
Adapted from an internet recipe.
Salsa Chicken
Easy to make chicken dish. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts, boneless and skinless
- 1 packet taco seasoning mix, OR you can make from a shortcut listed on this site
- 1 1/2 cups salsa, OR you can make from a shortcut listed on this site
- 1 cup Cheddar cheese, shredded
- sour cream, optional
Instructions
- Preheat oven to 190 C.
- Pour 1/2 cup of salsa in the bottom of a 9x13 baking dish and spread around to coat the bottom.
- Place the taco seasoning on a plate and coat chicken breasts. Place the chicken in the baking pan on top of the salsa. Pour remaining salsa over the top of the chicken.
- Bake for 25 to 35 minutes or until tender and juices run clear.
- Remove from the oven, spread cheese over the top and return to the oven for 3 to 5 minutes or until cheese is melted and bubbly. Remove from oven and top with a spoonful of sour cream if desired when you serve. Broccoli or corn on the cob, and Spanish rice would make great side dishes.
Notes
Boneless and skinless chicken breasts run about 87 Baht/kilo, 4 should be about 1 kilo or just under. Salsa is about 60 Baht/jar, would need 2 jars. Cost per person per meal would be about $1.50. Using thighs or quarters would reduce that cost even further.
Shortcuts: Taco Seasoning Mix, Salsa.
Adapted from an internet recipe.
2 Ingredient Salsa Chicken
This could not be any easier, and only 2 ingredients, cooked in a slow cooker! Use in flour tortillas to make chicken tacos, quesadillas, salads, burritos, enchiladas, etc. I have made this and it really is easy and very tasty! My review listed below. Recipe modified by my findings. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts, boneless and skinless, OR 6-8 thighs
- 2 cups salsa, OR make from a shortcut
- salt and pepper, to taste
Instructions
- Place chicken breasts or thighs in a slow cooker and cover with salsa. Toss until the chicken is covered.
- Cover and cook on high for 4 hours (or low for 6-8 hours), or until the chicken shreds easily with a fork. Remove the chicken from the the slow cooker to a plate, and shred with 2 forks, add back to the slow cooker and mix well with the remaining salsa and juices. Serve immediately, or refrigerate in an airtight container for up to 5 days. This also freezes well for use at a later time.
Notes
Chicken breasts run about 87 Baht/kilo, thighs about 65 Baht/kilo, and quarters 58 Baht a kilo.
About a kilo of breast, so that would be about 87 Baht, the salsa, even though Tesco brand, small jars, is probably 60 Baht each, would need 2 jars. Total costs would be 207 Baht or about $1.05 per person for 6 meals.
If using thighs or quarters, the cost is less than $1 per person.
Shortcut: Salsa.
Adapted from an internet recipe.
One Skillet Cheesy Taco Pasta
This is a one skillet pasta dish, just a few steps to prepare this, that's it. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 tablespoon olive oil
- 500 grams ground beef, OR minced pork, OR ground chicken
- 1 small onion, diced
- 3 cloves garlic, smashed and chopped
- 2 1/2 cups water, divided
- 1 cup salsa
- 1 cup whole kernal corn, fresh, frozen, or canned
- 1 packet taco season mix, OR make from a shortcut
- 1 tablespoon corn starch
- 2 cups dry elbow macaroni
- 2 cups Cheddar cheese, shredded
Instructions
- In a large skillet, heat the olive oil and add the onion and garlic and cook until translucent, add ground beef or pork and cook completely through, drain any fat.
- Add in one cup of water, salsa, corn, taco seasoning, and corn starch. Stir well and add in the pasta. Bring to a boil and then lower to low-medium heat and cover the skillet with a lid and simmer for 5-7 minutes, stir occasionally, then add the last amount of water and stir again. Return lid on the skillet and simmer on low heat until pasta is tender, about another 5-7 minutes. Stir occasionally.
- When pasta is tender, remove from heat and cover with cheese, let it melt for a few minutes then gently mix. Serve and cover with optional toppings, such as chopped spring onions, sour cream, diced tomatoes, even diced avocado.
Notes
Minced beef or pork, plus cheese will be the most expensive items here. Minced pork is about 108 Baht/kilo, 500 grams would be 54 Baht (I'll estimate 500 grams of beef is 100 Baht). Cheese, real Cheddar will run about 180 Baht per 250 grams (which should be enough). For 6 people, the major cost is 350 Baht, or $1.75 each serving.
Shortcut: Taco Seasoning.
Adapted from an internet recipe.
Classic Pot Roast Chicken
This is a typical chicken pot roast. Can be cooked in a slow cooker as well, just adjust the cooking time.
Ingredients
- 2 tablespoons olive oil
- 1 1/2 kilo whole chicken, cleaned, head, neck, and feet removed
- 1 onion, sliced
- 2 cloves garlic, smashed and chopped
- 2 carrots, sliced
- 300 grams baby potatoes, OR regular potatoes in large chunks
- 1 lemon, only the juice is needed
- 1 teaspoon dried rosemary
- 1 cube chicken stock, optional, OR use the powdered stock
- 1 cup water
- salt and pepper, to taste
Instructions
- Pat the whole chicken dry with a paper towel.
- Heat olive oil in a large, heavy based pot then place the whole chicken into the pot and brown the skin well on all sides, turning it over as needed until the skin is a good golden brown color. Remove the chicken from the pot and set aside.
- Place the sliced onions into the pot and fry until golden brown, then add the carrots and garlic and fry for 5 minutes, stirring occasionally.
- Return the chicken to the pot, breast side up on top of the vegetables.
- Squeeze the lemon juice over the chicken and sprinkle with rosemary. Add the stock together with the water and arrange the baby potatoes around the edge of the pot. Sprinkle a pinch of salt and pepper, to taste, on top of the chicken.
- Cover the pot tightly with a lid or thick aluminum foil and allow to cook for 1 1/2 hours or until the chicken is cooked through and the vegetables are tender. You can turn the chicken over half-way through cooking. The internal temp you are looking for when measured with a meat thermometer is 82 C / 180 F when checked at the thickest part of the thigh without touching the bone.
- Remove the chicken from the pot once cooked and allow to rest for a few minutes before carving. Serve with green beans and rice or potatoes.
Notes
A whole chicken will run about 140 Baht/kilo, a 1.5 kilo chicken will be about 210 Baht. For 4 people this would be about $1.60 per serving, and for 6 people, this would be about $1.05 per serving. Overall, a good price for a good meal.
For the neck, gizzard, heart, and liver, boil them up for a quick snack for yourself or for your dog.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Cottage Cheese Chicken Enchiladas
These are excellent enchiladas. This is not a low cost meal, but if using all home made ingredients, you save some money. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 3 chicken breasts, boneless and skinless, or 6 thighs
- 1 tablespoon olive oil
- 1 onion, small, diced
- 2-3 fresh green chili peppers, seeded and chopped
- 1 packet taco seasoning mix, Shortcut
- ½ cup sour cream, Shortcut
- 2 cups Cottage cheese, Shortcut
- 1 teaspoon salt
- 1 pinch black pepper
- 12 corn tortillas, 6 inch
- 2 cups Monterey Jack cheese, shredded, or Cheddar cheese
- 1 can enchilada sauce, Shortcut
Instructions
- Boil the breasts or thighs until cooked, allow to cool then shred, discarding any skin and bones.
- To make the meat mixture: heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and cook according to package directions.
- To make cheese mixture: in a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
- Preheat your oven to 180° C (350° F). Lightly grease a 9x13 inch baking pan with butter.
- To assemble: heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place seam side down in the prepared baking dish. Top with any remaining meat and cheese mixture, enchilada sauce, and remaining shredded cheese.
- Bake for 30 minutes or until cheese is melted and bubbly.
- Serve with beans on the side and additional cheese if desired.
Notes
Boneless and skinless chicken breasts run about 87 Baht/kilo. For this recipe, 3 might set you back about 80 Baht. For the tortillas, I do not have a price on that, what I use was brought here from Phuket so I have no idea about the cost, considering that, I would say the cost per serving is about $1.50 to $2, max. Make the cottage cheese and seasoning packets yourself and save a lot of money as well.
Shortcuts: Taco Seasoning, Cottage Cheese, Enchilada Sauce, Sour Cream.
Variant: 1. Use flour tortillas in place of corn tortillas.
