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Baked Chicken & Mushroom Penne
October 20, 2015 Lee
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Baked Chicken & Mushroom Penne

Easy to assemble casserole that is filling. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 8 people

Ingredients
  

  • 500 grams chicken breasts, boneless and skinless, cubed
  • 3 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 1 green chili, deseeded and finely chopped, optional
  • 250 grams button mushrooms, sliced
  • 2 cups chicken stock, homemade, canned, or made from powder
  • 2 tablespoons corn flour
  • 1/2 cup cream
  • 1 tablespoon fresh thyme, OR 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon lemon juice
  • salt and pepper, to taste
  • 500 grams Penne pasta, cooked, follow package instructions

Topping

  • 3 tablespoons breadcrumbs, OR make from a shortcut on this site
  • 1/2 teaspoon paprika
  • 1 cup Cheddar cheese, shredded

Instructions
 

  • Preheat oven to 180° C.
  • In a large frying pan, heat oil. Add chicken, and sauté for about 3 – 4 minutes, turn over half way during the cooking time, remove chicken and set aside.
  • Add onion and chili to the pan and sauté until onions are translucent, the add mushrooms and fry gently for a further 2 – 3 minutes.
  • Return the chicken to the mixture, then add chicken stock. Simmer for a further 8 – 10 minutes.
  • Make a smooth paste with the corn flour and cream, reduce the heat, and add corn flour paste to the chicken, stir through until sauce is smooth and has thickened. Add thyme, paprika, mustard powder, and lemon juice, and mix through. Season to taste with salt and pepper.
  • In a large bowl, mix together the pasta and chicken mixture, pour into a greased ovenproof dish.
  • Sprinkle with breadcrumbs mixed with paprika, and then top with shredded cheese. Bake for 20 minutes, or until cheese is golden in color.

Notes

500 grams (1 pound) of chicken breasts is minimum, other ingredients are either on hand or very low cost as well. Well under $1 per person.
Shortcut: Breadcrumbs.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
* Best Value $1 or Less per Serving,CASSEROLES,MUSHROOMS
Condensed Cream of Chicken Soup
October 19, 2015 Lee
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Condensed Cream of Chicken Soup

Adapted from an internet recipe.
Condensed cream soups are used in a range of recipes. With this shortcut you know exactly what is in it. This can be frozen for up to 6 months or stored in the fridge for several days. This makes the slightly more than a standard can of condensed soup.
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Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Cuisine American
Servings 1 can

Equipment

  • Microwave

Ingredients
  

  • 1¼ cups evaporated milk, or 1 regular can of evaporated milk
  • 1 tablespoon olive oil
  • 2 teaspoons powdered chicken stock
  • 1 teaspoon onion powder
  • 2 tablespoons corn starch
  • ⅛ teaspoon white pepper
  • 1-2 tablespoons cooked chicken, finely chopped

Instructions
 

  • Whisk together in a microwave safe glass container no less than 1 quart in size. Microwave on HIGH for 3 minutes until very thick, stopping to whisk mixture after each minute. Microwave ovens vary wildly so it may take longer in yours. Just keep cooking and whisking every so often until it gets thick. Add chopped chicken. (For the photo, keep in mind, this mixture is hot, thick, but hot, not the gelatinous oily blob you get out of a can and instantly lose your appetite.)
  • Alternatively, you may pour whisked mixture (see notes) into a saucepan or skillet and cook on medium low on top of the stove until thickened. If you are unfortunate enough to find lumps in your soup, pour it through a strainer. Add finely chopped chicken.

Notes

You can use fresh milk instead of evaporated (never sweetened condensed milk), but it will not hold up to prolonged cooking or freezing like evaporated milk does.
If you choose to make this on the stove, I recommend you mix it in a blender first, OR plan to push it through a strainer when it has been cooked. The chicken base doesn't seem to dissolve as readily as it does in the microwave so blending it first results in a creamier product.
Be advised that microwave ovens vary wildly. If your soup doesn't thicken after 3 minutes, keep cooking and stirring every minute until it does.
Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for 1 can of water. One can equals 1¼ cups. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,Ingredients - Condensed Soups
Thai Omelette Salad
October 18, 2015 Lee
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Thai Omelette Salad

Delicious Thai Omelete Salad that is hearty as a lunch or add a grilled fish for a great dinner.
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Course Lunch, Main Dish
Cuisine Thai
Servings 4 people

Ingredients
  

  • 4-5 eggs
  • 3-4 plum tomatoes, quartered lengthwise
  • 1 onion, quatered lengthwise
  • Thai celery, chopped
  • 2 limes
  • spring onions, chopped
  • fresh cilantro
  • fresh red chili peppers
  • fresh green chili peppers
  • 1-2 teaspoons fish sauce
  • 1 1/2-2 teaspoons powdered chicken stock

Instructions
 

  • Chop roughly - celery and spring onions (ca 1,5 cm), divide each tomato in 8 long pieces, cut Onion in half and then into rough long slices (0,5 cm), chop chill very fine. This dish makes a nice lunch by itself, or with some steamed fish or fried chicken for diner.
  • Beat the eggs and mix with fish sauce and chicken stock powder. Heat about 2 cups of vegetable oil in a pan or wok, deep-fry the beaten egg on both sides and take out when golden-brown, you might want to deep-fry the egg in two or three goes, put on paper towel to drip of the oil. When cooled out a bit, cut the omelette in to small stripes (1 x 7,5 cm) and mix with the vegetables.
  • Press the limes and pour the juice over the eggs and vegetables, add one teaspoon of sugar and some more fish sauce and mix everything. Pull the leafs of the cilantro and put over the mixed salad.

Notes

Fresh vegetables on the local market at about 50-60 Baht (less than $2), 5 eggs at 25 Baht (less than $1). Easily under $1 per person.
Recipe from Chef Waan Sirijit, provided courtesy of good friend, Daniela Dalaa Payerl.
Thailand.
* Best Value $1 or Less per Serving,: THAI,EGGS - ALL,Eggs - Chicken
Italian Sausage / Pork Sausage / Chicken Sausage
October 18, 2015 Lee
2 Comments

Italian Sausage / Pork Sausage / Chicken Sausage

Adapted from many internet recipes.
I looked at a bunch of recipes online and got a general list together of the ingredients, and made my own, sausage patties, not links. A good general recipe that is nice for spaghetti sauces, sausage burgers, or served with pasta or potato. These are not going to win a blue ribbon prize in the culinary world, but I think they taste good. All spices are dried. To make this Italian Sausage, add the fennel seeds. To make this just a pork sausage, omit the fennel seeds. To make a nice chicken sausage, omit the fennel seeds. READ THE STEPS, I added a step at the beginning if you are using meat you are going to grind.
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • 1½-2 kilos minced pork, or ground chicken, (3-4 lb)
  • 2 teaspoons fennel seeds, heaping, OMIT for just pork or chicken sausage
  • 2 teaspoons ground black pepper, heaping
  • 2 teaspoons salt
  • 2 teaspoons ground cumin, heaping
  • 2 teaspoons oregano, heaping
  • 2 teaspoons thyme, heaping
  • 2 teaspoons rosemary, heaping
  • 2 teaspoons parsley, heaping

Instructions
 

  • NOTE: If you will be grinding the meat yourself (recommended) then prepare the meat by cutting into chunks that will fit the hopper of your grinder, remove an silver tendon from pork, then mix the spices into this, then grind on the medium size die, after it is ground then grind again on the smaller die.
  • If using store bought ground pork, just add the spices.
  • And mix with your hands really well. Now you can stuff into casings or simply make patties.
  • Stuffed into casings.
  • With clean hands, mix all this together well, form into patties sized to your liking. I keep a few to the side for dinner the day I make this, then freeze the rest with foil between the layers.
  • A good friend, Dave Williams, posted a comment on this but used ground chicken and made patties, which is a great alternative! Here is his photo and his comment is below.

Notes

Less than $1 per serving.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Chicken - Sausage,Pork - Sausage
Gypsy Stew II
October 18, 2015 Lee
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Gypsy Stew II

Lee
I took the Gypsy Stew I grew up with a bit further, and made this with ground pork instead of beef and added some other ingredients. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1-1¼ kilos ground pork, (2 - 2 1/2 lbs)
  • 4 shallots, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 4 cloves garlic, smashed and chopped
  • 1 can button mushrooms, drained, sliced (or use fresh)
  • 1-1½ cups green olives with pimento, sliced
  • 2-3 cans condensed cream of mushroom soup, Shortcut
  • 1 tablespoon extra light olive oil, or as needed
  • toast, pasta, or rice, prepared, for serving

Instructions
 

  • In a pot, heat a tablespoon of olive oil, when hot, add the shallots and bell peppers. Saute until the shallots are translucent and the peppers are tender. Add the garlic and saute for another 30 seconds.
  • Add the ground pork and cook until no longer pink, stirring often and breaking up meat a bit as well. Drain fat.
  • Add mushrooms, soup, and olives, and mix together. Reduce heat to low and simmer for about 15-20 minutes or until heated through. For a more soupy stew, use 3 cans of soup and for a thicker stew use 2 cans of soup.
  • Serve over rice, pasta, or toast.

Notes

Ground pork will run about 150-170 Baht per kilo. The soup is 54 Baht or so per can, not a $1 dollar meal but very inexpensive and will last 2 people several days.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Top each serving with a fried egg. 2. This is an easy recipe to use canned ground pork to in order to cut down cooking time, simply add the drained pork after the onion and pepper is sautéed, break it up and let it heat through then continue with the remaining steps.
My modification of my Mom's recipe by Lee Thayer. Thailand.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,Pork - Canned,SOUPS, STEWS, CHILI
Gypsy Stew I
October 18, 2015 Lee
1 Comment

Gypsy Stew I

Joann Thayer, United States.
This was a staple when I was growing up, easy to make, common ingredients, and tasty. Family recipe taught to me by my parents as I was growing up. Feel free to serve this over toast, hot cooked noodles, or even rice. Link to the shortcut is listed in the Notes section.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 750 grams ground beef, or ground pork, ( 1½ lb)
  • 1 onion, diced
  • 1 jar green olives with pimento, sliced, (354 g/12 oz net weight)
  • 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each), Shortcut
  • black pepper, as desired, to taste
  • toast, for serving

Instructions
 

  • Add the beef or pork and the onion to a pot, cook until no pink remains. Season with black pepper as desired while it is cooking. Drain off excess fat, place pot back on low heat.
  • Add soup and sliced olives.
  • Mix everything together and heat through, stirring occasionally.
  • Prepare some toast. Tear up a few slices of toast on a plate and ladle mixture over the toast, enjoy.

Notes

Beef runs about 150 Baht/750 grams, pork will cost about 75 Baht/750 grams. For 4 servings, using beef this is about $1.10 per serving, using pork this is about 55 cents per serving.
Shortcut: Cream of Mushroom Soup.
Variant: 1. Top each serving with a fried egg.
Updated on 3 May 2022.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Gravy Mix
October 18, 2015 Lee
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Gravy Mix

Adapted from an internet recipe.
Homemade gravy mix, very basic recipe, made as chicken or beef.
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Prep Time 2 minutes
Course Condiment, Side
Servings 0

Ingredients
  

  • 3 tablespoon beef bouillon powder, or chicken bouillon powder
  • ¾ cup flour
  • ½ teaspoon ground black pepper, heaping

Instructions
 

  • Mix together and store in airtight container in a cool dry place for up to 6 months. Makes 1 cup gravy mix; which will make 8 batches gravy.
  • To prepare a batch of gravy, melt 2 Tablespoons butter in a small saucepan. Add 2 Tablespoons gravy mix. Cook until lightly browned, about 1 minute, stirring constantly. Whisk in 3/4 cup water until smooth.
  • May add mushrooms, sautéed onions, and or left over roast beef to gravy. Bring to a boil; cook and stir until thickened, about 2 minutes or so.

Notes

Cost for this is minimal. I use a Thai brand beef or chicken stock powder for this, works great.
Used in Recipes Listed on this Site:
CONDIMENTS,SIDES
Omelette Muffins
October 17, 2015 Lee
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Omelette Muffins

Very easy, fillings are up to you with what you have on hand! Can be refrigerated for up to a week and just microwaved to make a quick meal. I make this with homemade hash browns on the side. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 12 eggs, beaten, may need more based on pan type

Fillings

  • green bell pepper, chopped
  • Cheddar cheese, shredded
  • onion, chopped
  • ham, chopped
  • Italian sausage, cooked, crumbled, OR make from a shortcut
  • bacon, cooked, crumbled
  • button mushrooms, sliced, canned or fresh

Instructions
 

  • Prepare the fillings of your choice, the ingredients list is just a suggestion of fillings. Any meat items need to be cooked first.
  • If not using a non-stick muffin or mini meatloaf pan, lightly butter each cell, add 1 tablespoon or so of each of your fillings to each cell.
  • Pour beaten egg into each cell to fill about 1/2 inch from the top. Figure about 2 eggs per cell with a muffin pan and 3 eggs per cell with a mini-meatloaf pan.
  • Bake at 180 C (350 F) for 30-45 minutes, until the top is starting to brown. Serve with a side of homemade hash browns for a easy breakfast or dinner.
  • I use a 6 cell mini metloaf pan, you may need more eggs if using one of these.

Notes

10 eggs is about 55 Baht, fillings you may or may not have on hand, either way, this is certainly less than $1 per person, even with homemade hash browns. The more fillings you add, adds to the cost per serving.
Shortcuts: Sausage, Breakfast Sausage, Hash Browns.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Italian Chicken (Slow Cooker)
October 17, 2015 Lee
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Italian Chicken (Slow Cooker)

Two ingredient dish that is very nice on pasta, this can take some time depending on how long you wish to marinate the chicken.
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Prep Time 1 hour
Cook Time 6 hours
Total Time 7 hours
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 chicken breasts, boneless and skinless
  • 1 bottle Italian salad dressing

Instructions
 

  • Prep the chicken for marinating, place chicken on a cutting board and stab numerous times with a fork, this will allow the marinade to soak in.
  • To marinate the chicken, pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more flavor the chicken will absorb). I do this overnight.
  • For a slow cooker, place the chicken in the slow cooker pot, pour the marinade over the top, cook on low for 6-7 hours, high for 3-4 hours. Serve over pasta with a salad or green vegetable.

Notes

6 boneless, skinless, chicken breasts last time we bought them, no more than 120 Baht. The bottle of Italian dressing, made in Thailand, 54 Baht.
So total of 174 Baht for this meal, for 6 servings, this is about 86 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,Chicken - Slow Cooker
Cheater Chicken Caccitorre
October 16, 2015 Lee
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Cheater Chicken Caccitorre

Easy to assemble dish that slow cooks while you do other things. Tender and juicy with a great tomato and mushroom sauce. Serve over pasta or rice. Link to the shortcut is 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 people

Ingredients
  

  • 4 quarters chicken, cut the legs from the thighs
  • 1 onion, chopped
  • 1 green bell pepper, chopped
  • 1 can tomato paste, 170 grams
  • 1 can spaghetti sauce, OR make from a shortcut on this site
  • 1 can button mushrooms, 425 grams, sliced, or use fresh
  • salt, to taste
  • ground black pepper, to taste
  • dried oregano
  • dried thyme

Instructions
 

  • Place chicken legs and thighs (8 pieces) in the slow cooker, try to get all the pieces to the same level, add the chopped onion on top of the chicken.
  • Add the tomato paste and just spread over the onions. Add the sliced mushrooms on top of this. Add the spaghetti sauce over the top of the mushrooms.
  • Now shake in the black pepper and salt to taste, sprinkle in a generous amount of oregano and thyme. Mix the spices into the sauce, but no need to mix the sauce into the chicken, the cooking will do this.
  • Set the slow cooker to low for 5 hours. At 5 hours, check the chicken, it should be fall off the bone tender and juicy. Increase time as needed. Spoon over pasta or rice.

Notes

4 chicken quarters cost 57 Baht. Easily less than a $1 per serving.
Shortcut: Spaghetti Sauce.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker