Author Archive
Souper Enchiladas
July 1, 2021 Lee
Leave a comment

Souper Enchiladas

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 95.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • ½ cup vegetable oil
  • 8 corn tortillas, (6 inch)
  • 1 cup onion, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 cups Meat Option, cooked, shredded
  • ½ cup water
  • 1 teaspoon ground cumin
  • Seasoning Option
  • 1 jar taco sauce, (8 oz / 226 g)
  • 1 cup Cheese Option, shredded

OPTIONS

Soup - Only 1 Item to Use

  • black bean soup, no longer produced by Campbell's
  • condensed bean with bacon soup
  • chili beef soup, no longer produced by Campbell's

Meat - Use 1 Item

  • chicken
  • pork
  • beef

Seasoning - Use 1 Item

  • 1 can green chilies, chopped, drained, (4 oz / 113 g)
  • 2 fresh Jalapeno peppers, seeded and chopped
  • ¼ teaspoon hot pepper sauce

Cheese - Use 1 Item

  • Cheddar cheese
  • Colby Longhorn cheese
  • Monterey Jack cheese

Instructions
 

  • In a 8 inch pan, heat the oil on medium heat. When hot, fry the tortillas 1 at a time for 2-3 seconds on each side, drain on paper towels.
  • Using a large non stick pan, spoon 2 tablespoons of the hot oil from the smaller pan, and place on medium heat. Add the onion and garlic, cook until the onion is softened.
  • Stir in the Soup, Meat, and Seasoning Options, as well as the water and cumin. Stir often and heat through.
  • While the meat mixture is heating, preheat your oven to 180° C (350° F), get out a 9x13 baking pan.
  • Lay out a tortilla, spoon about ½ cup of the meat mixture down the center of the tortilla, roll up and place in the baking pan. Repeat with remaining tortillas.
  • Pour taco sauce evenly over enchiladas.
  • Sprinkle with the Cheese Option. Cover with foil and bake for 25 minutes.
  • Uncover and bake for 5 more minutes.
  • Serve with sides of your choice. Enjoy.

Notes

High cost per serving until I determine cost of the corn tortillas. 
* High Cost $1.51+ per Serving,BEEF,CHICKEN & TURKEY,PORK
Miniature Meat Loaves
July 1, 2021 Lee
Leave a comment

Miniature Meat Loaves

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 93.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • 750 grams ground beef, (1½ lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • Crumbs Option
  • ½ cup onion, diced
  • ⅓ cup Vegetable Option
  • 2 tablespoons fresh parsley, chopped
  • Herb Option, crushed
  • ¼ teaspoon black pepper

OPTIONS

Soup - Use 1 Item

  • condensed vegetarian vegetable soup
  • condensed minestrone soup
  • Spanish style vegetable soup, no longer produced by Campbell's

Crumbs - Use 1 Item

  • 2 cups soft whole wheat bread crumbs
  • 1 cup dry bread crumbs
  • 2 cups soft white bread crumbs

Vegetable - Use 1 Item

  • green bell pepper, diced
  • carrot, shredded
  • celery, diced

Herb - Use 1 Item

  • 1 teaspoon dried summer savory
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme

Instructions
 

  • Preheat your oven 190° C (375° F), get out a baking sheet.
  • In a large mixing, add all the ingredients and mix well but do not over mix.
  • Divide mixture evenly into 6 parts, shape each part into a mini meat loaf and place on the baking sheet.
  • Bake for 40 minutes or until browned.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcut: Bread Crumbs.
Variant: 1. Use ground pork in place of ground beef.
* Fair Value $1.01 to $1.50 per Serving,BEEF,PORK
Best-ever Meat Loaf
July 1, 2021 Lee
Leave a comment

Best-ever Meat Loaf

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 92.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • Meat Option
  • Crumbs Option
  • 1 egg, beaten
  • ⅓ cup onion, finely diced
  • Seasoning Option
  • ⅓ cup water

OPTIONS

Soup - Use 1 Item

  • condensed golden mushroom soup
  • condensed cream of mushroom soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut

Meat - Use 1 Item

  • 1 kilo ground beef, (2 lb)
  • 1 kilo meat loaf mix, equally parts of ground beef, pork, veal, (2 lb)
  • 750 grams ground beef, (1½ lb), plus 250 g bulk Italian sausage (½ lb)

Crumbs - Use 1 Item

  • ½ cup dry bread crumbs, Shortcut
  • ½ cup quick cooking rolled oats
  • ½ cup saltines

Seasoning - Use 1 Item

  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon light soy sauce
  • ¼ cup green olives with pimento, chopped

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a 9x13 inch baking pan.
  • In a large mixing, add the Meat, Crumbs, and Seasoning Options, as well as ½ cup of Soup Option, plus the egg and onion. Mix together well but do not over mix or that may result in a tough meat loaf.
  • Add the meat mixture to the center of the baking pan and shape into a 4x8 inch loaf.
  • Bake for 1¼ hours or until cooked through. Carefully remove loaf to a serving platter.
  • Spoon out 3 tablespoons of drippings from the baking pan and put in a small saucepan. Add the remaining Soup Option. Heat on medium heat until hot, stirring constantly, to make a gravy.
  • Serve meat loaf with gravy and sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Condensed Cheddar Cheese Soup, Italian Sausage, Bread Crumbs.
* Best Value $1 or Less per Serving,BEEF,PORK,VEAL
Tacos
July 1, 2021 Lee
Leave a comment

Tacos

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 90.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Course
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet

Ingredients
  

  • Meat Option
  • ½ cup onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 can Soup Option, (10½ oz / 298 g)
  • 8 taco shells
  • 1 cup Cheese Option, shredded
  • lettuce, shredded
  • 1 cup Addition Option

OPTIONS

Meat - Use 1 Item

  • 500 grams ground beef, (1 lb)
  • 500 grams ground pork, (1 lb)
  • 1½ cups cooked beef, chopped, plus 2 tablespoons vegetable oil
  • 500 grams bulk pork sausage, (1 lb), Shortcut

Soup - Use 1 Item

  • condensed tomato soup, Shortcut
  • condensed tomato rice soup
  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato bisque

Cheese - Use 1 Item

  • Cheddar cheese
  • Colby Longhorn cheese
  • Monterey Jack cheese
  • American cheese

Addition - Use 1 Item

  • tomatoes, diced
  • avocado, diced
  • spring onion, sliced
  • salsa, Shortcut

Instructions
 

  • Preheat your oven to 180° C (350° F), get out a baking sheet.
  • In a large non stick pan on medium heat, add the Meat Option, onion, garlic, and chili powder. Break up meat with your spatula as it cooks, and cook until well browned. Pour off excess fat.
  • Stir in Soup Option and heat through, stir occasionally.
  • Place about ¼ cup of meat mixture into each shell and place on baking sheet.
  • Bake shells for 5 minutes. Top each shell with Cheese Option, lettuce, and Addition Option.
  • Serve and enjoy.

Notes

Fair cost per serving, I need to price check taco shells when I prepare this.
Shortcuts: Bulk Pork Sausage, Condensed Tomato Soup, Salsa.
* Fair Value $1.01 to $1.50 per Serving,BEEF,PORK
Sausage & Peppers
July 1, 2021 Lee
Leave a comment

Sausage & Peppers

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 89.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams Italian sausage links, cut into 2 inch pieces, (1 lb), Shortcut
  • 2 tablespoons water
  • 2 large green bell peppers, cut into 1 inch wide strips
  • 1 medium onion, sliced and separated into rings
  • 2 cloves garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup water
  • ½ teaspoon Herb Option, crushed
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed tomato bisque
  • condensed tomato soup, Shortcut

Herb - Use 1 Item

  • dried oregano
  • dried basil
  • dried marjoram

Side Dish - Use 1 Item

  • Italian bread
  • polenta, Shortcut
  • hot cooked spaghetti

Instructions
 

  • Heat a large non stick pan on medium heat, add the sausage and the 2 tablespoons of water, cover and cook for 5 minutes. Uncover and continue cooking to brown all the sausage.
  • Add the bell pepper, onion, and garlic. Cook until the vegetables are tender, stirring often.
  • Stir in the Soup and Herb Options, and the ½ cup of water. Turn heat to low, cover, and simmer 10 minutes.
  • Serve with Side Dish Option, enjoy.

Notes

Low cost per serving if making the sausage and tomato soup yourself.
Shortcuts: Italian Sausage, Condensed Tomato Soup, Perfect Polenta.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Savory Meatballs
June 30, 2021 Lee
Leave a comment

Savory Meatballs

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 88.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. I made this on 6 Jun 2023 using the cream of mushroom soup option, excellent meatballs and excellent sauce. Highly recommended. Links to the Shortcuts are listed in the Notes section.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, or ground pork, (1 lb)
  • Crumbs Option
  • ¼ cup Vegetable Option
  • ½ teaspoon Herb Option, crushed
  • 1 egg, lightly beaten
  • 1 tablespoon vegetable oil
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup water
  • 2 tablespoons fresh parsley, chopped

OPTIONS

Crumbs - Use 1 Item

  • ¼ cup dry bread crumbs, Shortcut
  • ¼ cup saltines, finely crushed
  • ½ cup soft bread crumbs
  • ¼ cup corn flakes, finely crushed

Vegetable - Use 1 Item

  • onion, finely diced
  • carrot, shredded
  • green bell pepper, finely diced
  • celery, finely diced

Herb - Use 1 Item

  • dried thyme
  • dried marjoram
  • dried basil
  • dried dill weed

Soup - Use 1 Item

  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed golden mushroom soup

Instructions
 

  • To a mixing bowl, add the ground beef, Crumbs, Vegetable, and Herb Options, and egg. Mix together but don't over mix or that may result in tough meatballs.
  • Shape into 16-20 meatballs.
  • Heat the oil in a large non stick pan on medium heat, when hot, add the meatballs and cook to brown on all sides.
  • While the meatballs are browning, mix together the Soup Option, water, and parsley in a small bowl.
  • Meatballs almost all browned.
  • When the meatballs have browned, pour off excess fat, then stir in the soup mixture, reduce heat to low, cover, and simmer 20 minutes.
  • Serve with mashed potatoes or pasta, enjoy.

Notes

Low cost per serving using pork, fair cost per serving using beef.
Shortcuts: Breadcrumbs, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BEEF,MEATBALLS,PORK
Meatball Stew
June 30, 2021 Lee
Leave a comment

Meatball Stew

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 86.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Main Dish, Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground beef, or ground pork, (1 lb)
  • Crumbs Option
  • ½ teaspoon Herb Option, crushed
  • 1 egg, lightly beaten
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ cup water
  • 3 medium potatoes, peeled, quartered
  • Vegetable Option
  • 1 medium onion, cut into thin wedges
  • 1 tablespoon fresh parsley, chopped

OPTIONS

Crumbs - Use 1 Item

  • ½ cup soft bread crumbs
  • ¼ cup seasoned breadcrumbs, Shortcut
  • ¼ cup saltines, finely crushed
  • ¼ cup quick cooking rolled oats

Herb - Use 1 Item

  • dried summer savory
  • dried basil
  • dried oregano
  • dried thyme

Soup - Use 1 Item

  • condensed French onion soup
  • condensed tomato bisque
  • condensed vegetable beef soup
  • Spanish style vegetable soup, no longer produced by Campbell's

Vegetable - Use 1 Item

  • 3 medium carrots, cut into 1 inch pieces
  • 1½ cups celery, cut into ½ inch pieces
  • 1½ cups cut green beans
  • 3 medium medium parsnips, peeled and cut into 1 inch pieces

Instructions
 

  • In a mixing bowl, add the ground beef, Crumbs and Herb Options, egg, and garlic. Mix together, but do not overmix or that will result in tough meatballs.
  • Shape mixture into 20 meatballs.
  • In a non stick pan on medium heat, heat the oil, when hot, add the meatballs and brown on all sides. Pour off excess fat.
  • Stir in the Soup Option, water, potatoes, Vegetable Option, and onion. Heat to boiling then reduce to low. Cover and simmer 30 minutes or until the vegetables are tender. Add additional water as needed.
  • Ladle into serving bowls, garnish with parley, serve and enjoy.

Notes

Low cost per serving.
Shortcut: Seasoned Breadcrumbs.
* Best Value $1 or Less per Serving,MEATBALLS,SOUPS, STEWS, CHILI
Yellow Squash Casserole
June 30, 2021 Lee
1 Comment

Yellow Squash Casserole

Recipe adapted from Just A Pinch Recipe Club, Judy Martin.
I found this recipe doing a search as I have a lot of yellow zucchini growing. This is an excellent dish to use up fresh yellow squash or even yellow zucchini, and the variant with adding some meat is highly recommended.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Pan (12 inch)
  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1½ kilos fresh yellow squash, or yellow zucchini, (3½ lb)
  • ¼ cup butter, (½ stick / ¼ block)
  • 1 large sweet onion, diced
  • salt and black pepper, to taste
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g)
  • 227 grams sour cream, (8 oz), Shortcut
  • 2 cups Sharp Cheddar cheese, shredded, (8 oz / 226 g)
  • 1½ cups French fried onions, Shortcut

Instructions
 

  • Prep the squash, small size can be just sliced into ¼ inch thick rounds. For large diameter, slice into ¼ inch rounds then cut slices in half. And for larger size, slice into ¼ inch rounds then cut slices into quarters. (I used 2½ of my garden grown yellow zucchini.)
  • Melt the butter in a large non stick pan (12 inch would be perfect), when hot, add the onion. Sauté onion until translucent.
  • Add the sliced squash on top of the onions, turn heat to low, cover the pan but stir after a few minutes and often after that. The squash will steam and they will begin to release their water.
  • When the squash cooks down a bit and water has been released, season squash with salt and black pepper as desired.
  • Continue to cook down the squash until the water is mostly cooked out.
  • When the squash is nearly falling apart, drain well in a colander.
  • Preheat your oven to 180° C (350° F) and grease a 9x13 baking pan with butter or cooking spray.
  • Add the squash to a large mixing bowl, then add the sour cream and soup.
  • I added a variant, I diced a can of spam, and added that.
  • Mix together, taste, season with salt and black pepper as desired.
  • Pour squash into the prepared pan and spread out evenly.
  • Cover with foil and bake for 30 minutes. Remove the foil, top with the Cheddar cheese, then the French fried onions.
  • Return to the oven, uncovered, for 10 minutes or until the onions are lightly browned.
  • Serve and enjoy.

Notes

Low cost per serving, and very little cost if growing the squash yourself, which is what I used here.
Shortcuts: Sour Cream, French Fried Onions.
Variants: 1. Add diced sautéed smoked sausage, ham, or spam. 2. Use condensed cream of mushroom soup in place of the chicken soup. 3. Yellow zucchini work perfectly and I am 99% sure that green zucchini would be just as perfect.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES
Yellow Squash Ziti Pasta
June 29, 2021 Lee
Leave a comment

Yellow Squash Ziti Pasta

Recipe adapted from Just A Pinch Recipe Club, Sara Andrea.
I found this recipe doing a search as I have a lot of yellow zucchini growing, and this sounds very tasty
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 454 grams dry ziti pasta, (1 lb)
  • 2 yellow squash, (I will determine this by weight)
  • ½ cup Parmesan cheese, shredded, plus additional for garnish
  • 1 teaspoon salt, divided
  • 1 teaspoon black pepper, divided
  • ½ teaspoon Mrs. Dash Seasoning, (garlic and herb)
  • 2 tablespoons olive oil, divided

Instructions
 

  • Heat a pot of salted water to a boil, then cook the pasta according to the package instructions. Drain well and put in a large mixing bowl.
  • Slice squash and quarter the pieces. I will work out how much squash in weight when I make this.
  • Heat 1 tablespoon of olive oil in a large non stick pan. When hot, add the squash and season with the ½ salt, ½ pepper, and Mrs. Dash seasoning. Cook until the squash is tender but not soggy or falling apart.
  • Add the squash to the pasta, add the remaining 1 tablespoon olive oil, ½ teaspoon salt, ½ teaspoon black pepper, and the ½ cup Parmesan cheese. Toss to mix together.
  • Serve and enjoy.

Notes

Low cost per serving.
Variant: 1. Add diced sautéed smoked sausage, ham, or spam.
* Best Value $1 or Less per Serving,PASTA
Pork & Onion Kabobs
June 28, 2021 Lee
Leave a comment

Pork & Onion Kabobs

Adapted from a recipe in the Tefal recipe booklet, page 8.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 3 hours
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Skewers (12 inch)

Ingredients
  

  • 1 kilo pork shoulder, boneless, (2 lb)
  • ¼ cup light soy sauce
  • 2 tablespoons Sriracha Chili Garlic sauce
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 tablespoon spring onion, minced
  • 1 teaspoon curry powder
  • 3 medium onions, cut into chunks
  • 12 skewers, 12 inch (will verify qty when I prepare this)

Instructions
 

  • Prep the pork by trimming off visible fat, then cut into 1 inch cubes.
  • In a medium mixing bowl, mix together the soy sauce, chili sauce, honey, oil, spring onion, and curry powder,
  • Add the pork cubes and mix together. Cover and place in the fridge for 3 hours.
  • Remove pork from marinade. Arrange pork and onions on skewers alternating between each.
  • Broil for 20 minutes or until the pork is just cooked through and tender.
  • Serve with a salad, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK