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Slow Cooker Scalloped Potatoes
December 20, 2015 Lee
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Slow Cooker Scalloped Potatoes

Adapted from an internet recipe.
This side uses the slow cooker and frees up your oven (and kitchen heating).
Print Recipe
Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Course Side
Cuisine American
Servings 8 servings

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.
Sides - Slow Cooker
Easy Scalloped Potatoes
December 20, 2015 Lee
1 Comment

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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side
Cuisine American
Servings 8 servings

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.
5 Ingredients or Less,SIDES
Lemon Chicken Rice Bake
December 20, 2015 Lee
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Lemon Chicken Rice Bake

It’s quick, it’s easy, and most of the ingredients you may have on hand.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 people

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.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Salsa Chicken
December 20, 2015 Lee
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Salsa Chicken

Easy to make chicken dish. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Tex-Mex
Servings 4 people

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.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
2 Ingredient Salsa Chicken
December 19, 2015 Lee
1 Comment

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.
Print Recipe
Prep Time 1 minute
Cook Time 4 hours
Total Time 4 hours 1 minute
Course Main Dish
Cuisine Tex-Mex
Servings 6 cups shredded chicken

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.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Chicken - Slow Cooker
One Skillet Cheesy Taco Pasta
December 19, 2015 Lee
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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.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 people

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.
* High Cost $1.51+ per Serving,PASTA
Classic Pot Roast Chicken
December 19, 2015 Lee
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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.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Course Main Dish
Cuisine American
Servings 4 people

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.
* Fair Value $1.01 to $1.50 per Serving,CHICKEN & TURKEY
Cottage Cheese Chicken Enchiladas
December 18, 2015 Lee
1 Comment

Cottage Cheese Chicken Enchiladas

Adapted from an internet recipe.
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.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine Tex-Mex
Servings 6 people

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. 
#1 Go-To Recipes,* High Cost $1.51+ per Serving,CHICKEN & TURKEY,TEX-MEX, sort of
Easy Refried Beans (Slow Cooker)
December 17, 2015 Lee
2 Comments

Easy Refried Beans (Slow Cooker)

Adapted from an internet recipe.
Use as a side dish or as a filling for burritos, these are excellent beans.
5 from 3 votes
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Side
Cuisine Tex-Mex
Servings 10 people

Equipment

  • Slow Cooker

Ingredients
  

  • 500 grams Pinto beans, dry, sorted, and rinsed, (1 lb)
  • 1 onion, peeled, cut in half
  • 6 cloves garlic, minced
  • 1¾ teaspoons black pepper
  • ½ teaspoon cumin
  • 8 cups water
  • salt, to taste

Instructions
 

  • Place the rinsed dry beans, onion, pepper, cumin. and garlic in your slow cooker.
  • Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
  • Once the beans are cooked, strain them and reserve the liquid, slightly mash, it will not take much, add reserved liquid from cooking for desired consistency. (I like to lightly mash just 2 or 3 cups of beans and mix that in with the remaining drained beans.)
  • Serve as a side dish or fill burritos and top with burrito (taco) sauce and loads of grated Cheddar cheese.

Notes

Used in Recipe Listed on this Site:
 
#1 Go-To Recipes,Sides - Slow Cooker
Enchilada Sauce Mix
December 9, 2015 Lee
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Enchilada Sauce Mix

Adapted from an internet recipe.
Finding Enchilada Sauce packets can be a challenge unless one is in a big city. So I checked on the internet and came up with this, works great! This makes the equivalent of what 1 packet makes.
Print Recipe
Servings 1 packet

Ingredients
  

  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 2 teaspoons corn starch
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon oregano
  • ½ teaspoon corriander
  • 1½ cups water
  • 170 grams tomato paste, this the really small can

Instructions
 

  • In a small sauce pan, add all the ingredients and simmer on low heat, and whisk to combine until thickened. Use as recipe requires.

Notes

Used in Recipes Listed on this Site:
Ingredients - Spice Mixes