Author Archive
Creamy Cabbage Soup
February 20, 2021 Lee
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Creamy Cabbage Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 44.
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 Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons butter
  • 2 cups cabbage, coarsely shredded
  • 1 medium onion, diced
  • Meat Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • Garnish Option

OPTIONS

Meat - Use 1 Item

  • 113 grams kielbasa, diced, (4 oz)
  • 4 hot dogs, diced
  • 1 cup cooked ham, diced
  • 4 slices bacon, cooked crisp, crumbled

Soup - Use 1 Item

  • condensed cream of celery soup, Shortcut
  • condensed cream of potato soup
  • condensed cream of chicken soup, Shortcut
  • condensed cream of mushroom soup, Shortcut

Liquid - Use 1 Item

  • ½ cup light cream, plus ¾ cup water
  • 1 soup can water, or 1¼ cups if using the shortcut
  • 1 soup can milk, or 1¼ cups if using the shortcut
  • ½ cup evaporated milk, plus ¾ cup water

Garnish - Use 1 Item

  • Swiss cheese, shredded
  • paprika
  • pretzel sticks
  • croutons, Shortcut

Instructions
 

  • Heat the butter in a 3 quart saucepan, when hot, add the cabbage and onion, and cook until tender, stirring occasionally.
  • To the cabbage, add the Meat Option and cook for another 2 minutes, stirring occasionally.
  • Stir in the Soup and Liquid Options, stir until smooth. Heat through, stirring occasionally so the soup does not burn.
  • Ladle into bowls, top with the Garnish Option of your choice, serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Croutons.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Easy Pea Soup
February 19, 2021 Lee
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Easy Pea Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 43.
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 Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup potato, diced
  • ½ cup onion, diced
  • Vegetable Option
  • Herb Option
  • 1 cup chicken broth, fresh or from powder, Shortcut
  • ½ cup water
  • 1 can condensed green pea soup, (10½ oz / 298 g)
  • ½ cup Liquid Option
  • Garnish Option

OPTIONS

Vegetable - Use 1 Item

  • 1 cup carrot, julienned
  • 1 cup celery, sliced
  • 1 large tomato, diced
  • 1 cup frozen peas, or fresh

Herb - Use 1 Item

  • ½ teaspoon dried summer savory
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon dried oregano
  • ¼ teaspoon rubbed sage

Liquid - Use 1 Item

  • half and half cream
  • milk
  • water
  • chicken broth, Shortcut

Garnish - Use 1 Item

  • sour cream, Shortcut
  • cooked bacon, crumbled
  • fresh mint leaves
  • seasoned croutons, Shortcut

Instructions
 

  • In a medium size saucepan, add the potato, onion, Vegetable and Herb Options, broth, and water. Stir together Place on medium high heat and bring to a boil then reduce to low heat, cover, and simmer 10 minutes or until vegetables are tender.
  • While the saucepan is simmering, to a medium size bowl, add the pea soup and Liquid Option, whisk until mixture is smooth.
  • When the vegetables are tender in the saucepan, stir in the soup mixture. Heat through until piping hot.
  • Ladle into bowls, top with Garnish Option, serve and enjoy.

Notes

I will say Fair cost per serving right now as I have not seen that type of soup in Thailand, and if it is in the high end grocery stores, then the per serving price would go up as well. I will price this again if I can find this soup.
Shortcuts: Chicken Broth (Pressure Cooker), Sour Cream, Croutons. 
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Hearty Bean Soup
February 17, 2021 Lee
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Hearty Bean Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 42.
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 20 minutes
Cook Time 2 hours
Passive Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup Beans Option, dry, rinsed
  • 5 cups water
  • 113 grams smoked ham, (¼ lb)
  • 1 cup onion, diced
  • ½ cup green bell pepper, diced
  • 1 clove garlic, minced
  • Seasoning Option
  • ¼ teaspoon black pepper
  • 1 bay leaf
  • 1 can condensed cream of potato soup, (10½ oz / 298 g)
  • Vegetable 1 Option
  • Vegetable 2 Option
  • ½ cup spring onion, sliced

OPTIONS

Beans - Use 1 Item

  • Navy beans
  • red kidney beans
  • chickpeas
  • pinto beans

Seasoning Use 1 Item

  • ½ teaspoon dried thyme
  • 2 tablespoons chili powder
  • 1 tablespoon curry powder
  • ½ teaspoon ground cumin

Vegetable 1 - Use 1 Item

  • 2 cups cabbage, coarsely chopped
  • 2 cups tomatoes, diced
  • 1 cup green beans, cut into 1-1½ pieces
  • 2 cups zucchini, sliced

Vegetable 2 - Use 1 Item

  • 1 cup carrot, sliced
  • 1 cup whole kernel corn
  • 1 small butternut squash, peeled and cubed
  • 1 cup okra, sliced

Instructions
 

  • In a 4 quart pot, add the Beans Option and water, place on high heat and bring to a boil. Boil uncovered for 2 minutes then remove from heat, cover, and let stand for 1 hour.
  • After 1 hour, add to the pot the ham, onion, bell pepper, garlic, Seasoning Option, black pepper, and bay leaf. Bring to a boil then reduce heat to low. Cover and simmer for 1½ hours, stirring occasionally.
  • Remove the ham from the pot and let it cool until it can be handled. Dice ham and return to the pot.
  • To the pot, stir in the potato soup, Vegetable 1, and Vegetable 2 Options. Cover and simmer 25 minutes on low heat or until the vegetables are tender. Add water if needed to make a thinner consistency.
  • Remove bay leaf and stir in the spring onion just before serving.
  • Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Pasta & Bean Soup
February 16, 2021 Lee
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Pasta & Bean Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 41.
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 45 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • Meat Option
  • ½ cup onion, diced
  • ½ cup celery, diced
  • ½ cup carrot, shredded
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 soup can water, or 1¼ cups if using the shortcut
  • 1 can white beans, undrained, (about 15 oz / 425 g)
  • ½ teaspoon Herb Option, crushed
  • 1 bay leaf
  • ⅛ teaspoon black pepper
  • ½ cup Pasta Option, uncooked

OPTIONS

Meat - Use 1 Item

  • ½ cup cooked ham, diced plus 2 tablespoons vegetable oil
  • 4 slices bacon, diced
  • 113 grams bulk pork sausage, crumbled, (4 oz), Shortcut

Soup - Use 1 Item

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

Herb - Use 1 Item

  • dried thyme
  • dried oregano
  • dried basil

Pasta - Use 1 Item

  • small shell pasta
  • ditalini pasta
  • elbow macaroni

Instructions
 

  • In a 4 quart pot on medium heat, add the Meat Option and cook until lightly browned, stirring occasionally.
  • Add the celery, onion, carrot, and garlic to the pot, cook until tender, stirring occasionally.
  • To the pot, stir in the Soup Option, water, beans, Herb Option, bay leaf, and black pepper. Bring to a boil, then reduce to a simmer, cover and cook for 15 minutes.
  • Stir in the Pasta Option and cook 12-15 minutes more or until pasta is tender.
  • Remove bay leaf, ladle into bowls, enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Baked Sausage-bean Soup
February 15, 2021 Lee
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Baked Sausage-bean Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 39.
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 6 servings

Equipment

  • Oven
  • Ovenproof Bowls

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 cup onion, diced
  • 1 clove garlic, minced
  • 1 can Soup Option, (10½ oz / 298 g each)
  • 1 can Beans Option, undrained, (about 15 oz / 425 g)
  • ½ cup Sausage Option, diced
  • 1 can green chilies, drained, (4 oz / 113 g)
  • 1 can diced tomatoes, undrained, (about 15 oz / 425 g)
  • ½ cup water
  • 1½ cups French bread, cubed
  • 1 cup Cheese Option, shredded

OPTIONS

Soup - Use 1 Item

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

Beans - Use 1 Item

  • white kidney beans
  • chickpeas, Shortcut
  • pork and beans
  • green beans, Shortcut

Sausage - Use 1 Item

  • kielbasa
  • Spanish Chorizo, cooked
  • hot dogs
  • pepperoni

Cheese - Use 1 Item

  • Colby cheese
  • Colby Longhorn cheese
  • Provolone cheese
  • Mozzarella cheese

Instructions
 

  • To a 3 quart saucepan, heat the oil on medium heat, when hot, add the onion and garlic until the onion is translucent, stir occasionally.
  • Then stir in the Soup, Beans, and Sausage Options, chilies, tomatoes, and water. Bring to a boil then reduce to a simmer. Cover and cook for 10 minutes.
  • Preheat your oven to 230° C (450° F) and get out 6 ovenproof bowls and a baking sheet.
  • Ladle the soup evenly into the 6 bowls, place bowls on the baking sheet.
  • Sprinkle each bowl evenly with the cubed bread and Cheese Option.
  • Bake for 10 minutes or until the cheese is melted and the bread golden brown.
  • Serve and enjoy.

Notes

This is probably Fair cost per serving, depending on the combination of options used, but could be Low cost if the shortcuts are used. I will price this when I make the first batch/combination.
Shortcuts: Condensed Tomato Soup, Chickpeas (Pressure Cooker), Fresh Long Beans (Pressure Cooker).
* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Split Pea & Meatball Soup
February 14, 2021 Lee
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Split Pea & Meatball Soup

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 38.
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 30 minutes
Cook Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 cup dry green split peas, rinsed, drained
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 cups water
  • 1 cup onion, diced
  • Herb Option
  • ⅛ teaspoon black pepper
  • 250 grams Meat Option, (½ lb)
  • ¼ cup soft breadcrumbs
  • 1 egg
  • 1 tablespoon fresh parsley, chopped
  • 1 clove garlic, minced
  • 1 cup carrots, diced
  • 1 cup Vegetable Option
  • 1 can stewed tomatoes, (14½ oz / 411 g)

OPTIONS

Soup - Use 1 Item

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

Herb - Use 1 Item

  • 1 teaspoon dried summer savory, crushed
  • 1 teaspoon dried marjoram, crushed
  • ½ teaspoon rubbed sage
  • 1 teaspoon dried basil, crushed

Meat - Use 1 Item

  • ground beef
  • ground pork
  • ground turkey
  • bulk pork sausage, Shortcut

Vegetable - Use 1 Item

  • celery, sliced
  • frozen green beans, or long beans, Shortcut
  • frozen mixed vegetables
  • cucumber, peeled and diced

Instructions
 

  • To a large pot, add the peas, Soup and Herb Options, water, onion, and black pepper and mix together. Place on high heat and bring to a boil then reduce to a low simmer. Cover and cook for 1 hour.
  • While the soup is cooking, make the meatballs. In a medium size mixing bowl, add the Meat Option, bread crumbs, egg, parsley, and garlic. Mix together lightly but well, an over mixed meatball can be tough and dry.
  • Shape meat mixture into 36 meatballs using 1 rounded teaspoon for each. Set meatballs aside.
  • To the soup, add the carrot, Vegetable Option, and tomatoes. Mix together and heat to a boil.
  • Add meatballs and reduce heat to low, cover and simmer 30 minutes or until vegetables are tender and meatballs are cooked through.
  • Ladle into bowls, serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Bulk Pork Sausage, Fresh Long Beans (Pressure Cooker).
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Seared Scallops with Garlic Butter
February 13, 2021 Lee
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Seared Scallops with Garlic Butter

Holly - Spend with Pennies
This was my first time tasting scallops and I was surprised at how good they are, tender and juicy cooked this way. I made these on 13 Feb 2021 while in the US using a package of store brand sea scallops. Although not a low cost dish to prepare, this would normally be lower cost than scallops at a restaurant.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 454 grams sea scallops, fresh or frozen, (1 lb)
  • salt and pepper, as desired
  • 2 tablespoons vegetable oil
  • 3 tablespoons butter
  • 1 clove garlic, minced
  • ⅓ cup dry white wine
  • lemon wedges, as desired for serving
  • fresh parsley, chopped, for garnish, as desired

Instructions
 

  • If using frozen scallops, thaw according to package instructions. When fully thawed, or if using fresh scallops, pat dry with paper towels. Lightly season both sides with salt and pepper as desired.
  • Heat the oil in a non stick pan on high heat. The pan will be at the right temperature when the oil starts to smoke. Pat the scallops dry one more time then add to the pan, do not touch them, just let them cook 2-3 minutes, based on size, or until golden brown on the bottoms.
  • Turn the scallops over and cook without moving them, for another 1-2 minutes or until browned and just firm.
  • Quickly remove from the pan to a plate to let them rest. Wipe out the pan with paper towels and place back on medium heat.
  • Add the butter and garlic to the pan, cook for 30 seconds.
  • Add the white wine and whisk, cooking to reduce the liquid by half, about 2-3 minutes.
  • Return the scallops back to the pan and spoon sauce over the top of the scallops.
  • Transfer scallops to a serving plate.
  • Serve with lemon wedges if desired and garnish with parsley as desired. Enjoy.

Notes

I have see sea scallops on half shell in Tesco's for about 85 Baht/150 grams, this would be a high cost per serving. 
#1 Go-To Recipes,* High Cost $1.51+ per Serving,SEAFOOD - ALL,Seafood - Scallops
Chili
February 13, 2021 Lee
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Chili

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 36.
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 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams Meat Option, (1 lb)
  • 1 cup onion, diced
  • 1 cup green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cans Soup Option, (10½ oz / 298 g each)
  • 1 can Vegetable Option, (15 oz / 425 g)
  • 2 tablespoons chili powder
  • 1 tablespoon vinegar
  • Garnish Option

OPTIONS

Meat - Use 1 Item

  • ground beef
  • bulk pork sausage, Shortcut
  • bulk Italian sausage, or casings removed from links, Shortcut
  • ground pork

Soup - Use 1 Item

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

Vegetable - Use 1 Item

  • kidney beans
  • mixed vegetables
  • chickpeas
  • whole kernel corn

Garnish - Use 1 Item

  • Cheddar cheese, shredded
  • green bell pepper, sliced into rings
  • sour cream, with sliced spring onion, Shortcut
  • corn chips, crushed

Instructions
 

  • In a large pot on medium heat, add the Meat Option, onion, bell pepper, and garlic. Cook until the meat is browned and onion and bell pepper tender, break up meat with a spatula as it cooks. Drain fat from pot.
  • To the pot, stir in the Soup and Vegetable Options, including the liquid from the vegetable can, also add chili powder and vinegar. Heat to boiling then reduce to a low simmer, uncovered, for 30 minutes, stirring occasionally.
  • Ladle into bowls, top with Garnish Option, enjoy.

Notes

Low cost per serving, especially if using the Shortcuts.
Shortcuts: Pork Sausage, Italian Pork Sausage, Condensed Tomato Soup, Sour Cream.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
French Pizza Slices
February 11, 2021 Lee
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French Pizza Slices

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 34.
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 Appetizer
Cuisine American
Servings 16 appetizer servings

Equipment

  • Oven

Ingredients
  

  • 250 grams bulk pork sausage, (½ lb), Shortcut
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 1 can condensed tomato soup, (10½ oz / 298 g)
  • Vegetable Option
  • ½ teaspoon Herb Option, crushed
  • Seasoning Option
  • 1 loaf French bread, 12-14 inches long, halved lengthwise
  • 1 cup Cheese Option, shredded

OPTIONS

Vegetable - Use 1 Item

  • ½ cup mushrooms, sliced
  • ½ cup green bell pepper, diced
  • ½ cup pitted ripe olives, sliced
  • ¼ cup green chilies, roasted and peeled

Herb - Use 1 Item

  • dried oregano
  • dried basil
  • dried marjoram
  • Italian seasoning, Shortcut

Seasoning - Use 1 Item

  • hot pepper sauce, a few drops
  • 1 teaspoon chili powder
  • 2 tablespoons Romano cheese, grated
  • ½ teaspoon ground cumin

Cheese - Use 1 Item

  • Mozzarella Cheese
  • Cheddar cheese
  • American cheese
  • Monterey Jack cheese

Instructions
 

  • In a large non stick pan on medium heat, add the sausage, onion, and garlic. Cook until sausage is well browned, break up sausage with the spatula as it cooks. Pour off fat.
  • To the pan, add the soup, Vegetable, Herb, and Seasoning Options. Heat to boiling, stirring often, then reduce heat to low. Simmer uncovered for 5 minutes then remove from heat and allow to cool slightly.
  • Preheat your oven to 230° C (450° F).
  • Place bread on a baking sheet, cut side up. Spoon soup mixture on bread.
  • Sprinkle with Cheese Option. Place in the oven and bake for 15 minutes or until hot.
  • Cut each bread half into 8 slices. Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Pork Sausage, Condensed Tomato Soup, Italian Seasoning.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Pesto Pizza Appetizers
February 11, 2021 Lee
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Pesto Pizza Appetizers

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 33.
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 30 minutes
Cook Time 25 minutes
Course Appetizer
Cuisine American
Servings 32 appetizer servings

Equipment

  • Oven
  • Pizza Pan
  • Food Processor / Blender

Ingredients
  

  • Crust Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 cloves garlic, minced
  • ½ cup almonds, chopped
  • ½ teaspoon dried basil leaves, crushed
  • ½ teaspoon dried oregano, crushed
  • 1 cup Vegetable Option
  • ¾ cup Parmesan cheese, grated
  • 1 cup Cheese Option, shredded

OPTIONS

Crust - Use 1 Item

  • 12 inch refrigerated prepared pizza crust
  • 2 tubes refrigerated biscuits, (7½ oz / 212 g each)
  • 500 grams frozen bread dough, thawed, (1 lb)

Soup - Use 1 Item

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

Vegetable - Use 1 Item

  • broccoli, cooked, drained, chopped
  • frozen spinach, thawed, drained, chopped
  • fresh parsley, chopped

Cheese - Use 1 Item

  • Mozzarella Cheese
  • Colby Longhorn cheese
  • Sharp Cheddar cheese

Instructions
 

  • Preheat your oven to 220° C (425° F). Grease a 12 inch pizza pan with butter. Place the refrigerated pizza crust in the pan, or pat the biscuits into the pan in a single layer, or roll out bread dough and pat out to fit pan.
  • Bake the Crust Option until top is dry, 5 minutes for the pizza crust, 10 minutes for the biscuit or bread dough. Remove from oven and set aside.
  • To a blender or food processor, add the Soup and Vegetable Options, garlic, almonds, basil, oregano, and Parmesan cheese. Blend or process until smooth.
  • Spread soup mixture evenly over crust, sprinkle with the Cheese Option.
  • Bake for 15 minutes or until pizza is hot and cheese is melted.
  • Let pizza cool slightly, then cut into squares.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts:  Condensed Cheddar Cheese Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS