Author Archive
White Bean Soup with Meatballs
January 29, 2020 Lee
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White Bean Soup with Meatballs

Sounds like an excellent soup, on my to make and taste list.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 teaspoons extra light olive oil
  • 1 medium oinion, diced
  • 2 cloves garlic, smashed and minced
  • 1/8 teaspoon black pepper
  • 340 grams frozen Italian meatballs, thawed, (12 oz)
  • 1 cup carrot, julienned
  • 4 cups chicken broth, fresh or from powder, (1 quart)
  • 1 can cannellini beans, rinsed, drained, (15 oz / 425 g can)
  • 8 cups fresh spinach, coarsely chopped

Instructions
 

  • In a large pot, heat the oil on medium heat, when hot, add the onion and cook until translucent and soft, then add the garlic and black pepper, stir and cook until fragrant, about 30 seconds.
  • Add the meatballs, carrot, and chicken broth and give a stir. Heat to a boil, then reduce the heat and simmer for 5 minutes.
  • Add the beans and spinach, give everything a stir and heat to a boil again. Reduce heat and simmer until the spinach is wilted.
  • Serve and enjoy.

Notes

Low cost per serving.
Variant: 1. Use beef broth in place of chicken broth.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,MEATBALLS,SOUPS, STEWS, CHILI
Chocolate Peanut Butter Fudge
January 24, 2020 Lee
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Chocolate Peanut Butter Fudge

This is excellent fudge! I use a double boiler for melting chocolate as I have had chocolate seize on me when using a microwave. This comes together quickly and is tasty! Highly recommended.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 16 pieces of fudge

Ingredients
  

For the Fudge

  • 1 can sweetened condensed milk, (14 oz / 396 g)
  • 1 bag semi-sweet chocolate chips, (12 oz / 340 g)
  • 1 1/2 cups peanut butter

Optional Toppings - Use 1 or More

  • peanuts, chopped
  • pecan halves
  • chocolate chips
  • sprinkles
  • mini Reese cups, cut in half
  • peanut butter MM candies

Instructions
 

  • Line a 8x8 pan with foil.
  • Setup a double boiler and add the condensed milk and chocolate chips.
  • Heat until the chocolate is melted and stirred into the condensed milk.
  • Add the peanut butter and stir until the mixture is smooth. No photo of the peanut butter mixed in, as once you add the peanut butter and mix that in, it will begin to set, so do not delay getting it into the prepared pan.
  • Spread the fudge into the prepared pan.
  • Top with additional items as you like, pressing them into the top of the fudge. I added a couple of handfuls of peanut butter MM candies.
  • Place in the fridge for 1 hour to chill or leave on the counter for several hours to set.
  • Lift out of the pan with the foil, cut into squares, enjoy.

Notes

Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS
Butter Cracker Thin Mints
January 24, 2020 Lee
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Butter Cracker Thin Mints

You can use Ritz crackers for this or go the frugal route (I know I will) and use a store brand butter cracker. This is incredibly easy and I wonder why I never thought of this. Quantity made is approximate.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 40 thin mints

Ingredients
  

  • 500 grams chocolate compound, (chocolate bark, 1 lb)
  • 3/4 teaspoon peppermint extract
  • 40 butter crackers, Ritz or your choice, and as needed

Instructions
 

  • Setup a double boiler and add the chocolate compound. Heat until the chocolate is fully melted. Stir in the peppermint extract. Line a baking pan or two with parchment paper or foil.
  • When the chocolate is ready, drop a cracker in the chocolate, flip it over with a fork then lift it out and drip off excess, place the cracker on the paper or foil.
  • Repeat until all the chocolate is used, I sprinkled the mints with some chocolate sprinkles I had on hand. I used 2 sleeves of a store brand cracker and made 45 mints.
  • Allow crackers to fully cool or if in a rush, place them in the fridge for a few minutes.
  • Serve and enjoy.

Notes

This is low cost based on the amount of mints made.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS
Easy Stuffed Shells
January 24, 2020 Lee
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Easy Stuffed Shells

This sounds good, and easy, and only 5 ingredients. This comes together quickly and is a delicious meal. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 box jumbo pasta shells, about 35 shells, (12 oz / 340 g box)
  • 1 jar spaghetti sauce, (24 oz / 1 lb 8 oz / 680 g), Shortcut
  • frozen meatballs, fully cooked, about 35, Shortcut
  • 2 cups Mozzarella Cheese, shredded, (8 oz / 250 g)
  • Italian seasoning, as desired, Shortcut

Instructions
 

  • Heat a pot of salted water to boiling then add the pasta shells. Cook until just tender, then drain and run under cold water to stop the cooking process.
  • While the shells are cooking, heat the meatballs. I place them on a plate, single layer and microwave on high for 2 minutes, roll them around then microwave again for 1 minute.
  • Preheat your oven to 180 C (350 F). Grease a 9x13 pan with butter. Spread 1/2 cup pasta sauce on the bottom of the pan. Place a meatball in a shell and place in the pan.
  • Repeat until all the shells are stuffed and placed in the pan.
  • Pour the pasta sauce over the shells.
  • Top with the shredded cheese and sprinkle with Italian seasoning as desired.
  • Cover with foil, place in the oven and bake for 35 minutes. Remove the foil and bake for 5 more minutes or until bubbly.
  • Remove from the oven, serve, and enjoy.

Notes

I have never seen pasta shells in Thailand but I would assume this could be made easily with any pasta, Low cost per serving when making the meatballs yourself.
Shortcut: Italian Seasoning, Frozen Meatballs, Pasta Sauce.
Adapted from an internet recipe.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,MEATBALLS
Meatballs & Gravy IV
January 23, 2020 Lee
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Meatballs & Gravy IV

Adapted from an internet recipe.
This is an excellent recipe that utilizes cooked frozen meatballs, store bought or homemade. I made this on 22 Mar 2020 exactly as written, the gravy is delicious. I used Kroger brand Home-style Meatballs, absolutely delicious. This is an easy gravy to make and when combined with the meatballs and egg noodles, this is a filling meal. Highly recommended. This recipe doubles well as I did this for a family get together.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Microwave

Ingredients
  

  • 1 package frozen meatballs, (22-26 oz / 625-737 g)
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 cup beef broth
  • 1/2 cup whipping cream
  • 1/4 teaspoon dried dill
  • 1/4 cup fresh parsley, chopped, optional
  • cooked egg noodles, or mashed potatoes, for serving

Instructions
 

  • Heat a large pot of salted water to a boil then add the egg noodles and cook until they are just tender. If you are using mashed potatoes, prepare those your favorite way.
  • Prepare the meatballs according to the package instructions, basically, you need to heat them up, I used a microwave.
  • In a large saucepan, melt the butter then whisk in the flour until smooth, whisk in the broth and whipping cream. Bring to a boil and whisk until thickened, about 1-2 minutes. Reduce to low heat and stir in the dill.
  • Add the meatballs and stir into the gravy. Simmer until the meatballs are heated through.
  • Serve over hot cooked egg noodles or mashed potatoes, garnish with chopped parsley, enjoy.

Notes

Low cost per serving.
 
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,MEATBALLS
Meatballs & Gravy III
January 23, 2020 Lee
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Meatballs & Gravy III

This can be made two ways, one with the meatballs made as listed here, and two is to use cooked frozen meatballs. I made this on 26 Jan 2020 using store bought, cooked and frozen meatballs, and I must say, this is delicious, the gravy is very simple yet flavorful. 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 Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

To Make the Meatballs

  • 500 grams ground beef, (1 lb)
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1 small onion, finely diced
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • cooking oil, as needed

To Use Frozen Meatballs

  • 500 grams frozen meatballs, (1 lb)

For the Gravy

  • 3/4 cup beef broth
  • 1 can condensed cream of mushroom soup, Shortcut
  • 2 tablespoons sour cream, Shortcut
  • 250 grams dry egg noodles, (8 oz)
  • black pepper, to taste, as desired
  • fresh parsley, chopped, for garnish, as desired

Instructions
 

To Make the Meatballs

  • Mix together the ground beef, egg, panko, salt, and nutmeg in a mixing bowl until well combined but not over mixed, an over mixed meatball is normally a dry meatball.
  • Shape into meatballs, goal is about 20 meatballs.
  • In a large non stick pan, heat 2 tablespoons cooking oil on medium heat. When the pan and oil are hot, add the meatballs, and cook until well browned on all sides (they will get cooked for a few more minutes later on). Remove from the pan and drain the fat from the pan, proceed with the gravy.

To Use Frozen Meatballs

  • From frozen, measure out the meatballs, heat the meatballs in a microwave 30 at a time in a single layer for 2 minutes. Or heat in a 180 C (350 F) oven in a single layer for 25 minutes. Proceed with the gravy.

For the Gravy

  • Heat a pot of salted water to a boil then add the egg noodles and cook until just tender. Drain.
  • While the egg noodles are cooking, heat a large non stick pan or saucepan (same one used for the meatballs if you cooked those) and add the broth and bring to a boil, stir in the condensed soup and sour cream.
  • Reduce heat to a simmer, taste and season with pepper to taste, then add the meatballs to the pan. Simmer for 5-10 minutes or until the fresh cooked meatballs are cooked through, or heated through if using heated from frozen meatballs.
  • Serve over egg noodles, sprinkle with fresh chopped parsley if desired, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
Adapted from the Campbell's recipe.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,MEATBALLS
Peach & Fruit Cocktail Pie
January 23, 2020 Lee
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Peach & Fruit Cocktail Pie

Adapted from an internet recipe.
I made this on 23 Jan 2020, and it is excellent pie. Very easy to put together, common ingredients. This is a great way to use up canned peaches and fruit cocktail you may have sitting around.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Pie Dish (9 inch)

Ingredients
  

  • 2 pie crusts, store bought or homemade, Shortcut
  • 1 can sliced peaches, drained, 15 oz (425 g) can
  • 1 can fruit cocktail, aka mixed fruit, drained, 15 oz (425 g) can
  • 1 cup sugar
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla extract
  • ½ cup all purpose flour
  • 1½ teaspoons butter, softened
  • 1 egg, beaten

Instructions
 

  • Preheat your oven to 180° C (350° F), get a 9 inch pie dish out, add the bottom crust to the dish.
  • In a mixing bowl, add the drained peaches, fruit cocktail, sugar, cinnamon, nutmeg, lemon juice, and vanilla. Stir to mix.
  • To the mixing bowl, sprinkle in half of the flour and stir until the flour is mixed in, repeat with the remaining flour. Add the butter and stir that in.
  • Pour the mixture into the prepared pie dish and spread out evenly.
  • Top with the second crust, flute the edges then cut some slits in the crust. Brush the top with beaten egg.
  • Bake for 50-55 minutes or until the crust is golden brown. (I am absolutely horrible at fluting a pie crust, I need to work on that.) Move to a rack to cool.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcut: Pie Crust, Basic Buttery Pie Crust, or Olive Oil Pie Crust.
Variants: 1. Feel free to make a lattice top with the second pie crust. 2. Serve with a scoop of vanilla ice cream. 3. After brushing the top with the beaten egg, sprinkle on some sugar for a sweet crust.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Chocolate Peanut Butter Cereal Treats
January 21, 2020 Lee
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Chocolate Peanut Butter Cereal Treats

For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. On my to make list and soon, these sound delicious!
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 18 bars

Ingredients
  

  • 1/2 cup peanut butter
  • 1/3 cup semisweet chocolate chips
  • 1 tablespoon butter
  • 5 cups mini marshmallows
  • 6 cups rice crispy cereal
  • 115 grams peanut butter MM candies, (4 oz)

Instructions
 

  • Line a 9x13 pan with foil and spray the foil with non stick spray. Measure out the chocolate chips, MM candies, marshmallows, and cereal.
  • Setup a double boiler, measure and add the peanut butter, chocolate chips, and butter.
  • Stir often until the chips are melted and mixed into the peanut butter.
  • Add the marshmallows and stir to melt down the marshmallows.
  • The marshmallows will melt down and the mixture will be smooth.
  • If you use a really large sauce pan, just remove from heat and add the cereal and MM candies and mix together, OR, you can do as I did and put the cereal in a large mixing bowl and add the marshmallow mixture on top along with the MM candies. Use two spoons like you are tossing salad and mix the cereal into the marshmallow mixture.
  • Pour the mixture into the prepared pan and press evenly into the pan. Allow the pan to cool completely.
  • Cut into bars, serve, and enjoy.

Notes

Low cost per serving.
Adapted from a recipe listed in 'the chocolate cookbook', page 70.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
4 Bean Chili (Slow Cooker)
January 21, 2020 Lee
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4 Bean Chili (Slow Cooker)

Lee
You will need a bag of my beans to prepare this and that is listed as a Shortcut in the Recipe Notes section. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 bag 4 Bean Chili Mix, Shortcut
  • 7 cups beef broth, or water
  • 500 grams ground beef
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, smashed and minced
  • 1 can diced tomatoes, (14.5 oz / 411 g can)
  • 1 can tomato paste, (6 oz / 170 g can)
  • 1 tablespoon ground cumin
  • 1 tablespoon chili powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt

Instructions
 

  • Rinse the beans, drain, and place in your slow cooker.
  • In a non stick pan on medium heat, brown the ground beef, breaking it up with your spatula as it cooks, until no or very little pink is visible (it gets cooked more). Drain the beef.
  • Add the beef, onion, bell pepper, garlic, cumin, chili powder, black pepper, and salt to the slow cooker.
  • Pour in the beef stock, stir, then cover and set the slow cooker to High setting for 4 hours or Low for 8 hours.
  • At either the 4 or 8 hour mark, check the beans, if they are tender, stir in the diced tomatoes and tomato paste. Taste and adjust cumin and chili powder to your preference. Turn the slow cooker to Low and cook for another 30 minutes. Remove the lid during the 30 minutes of cooking for a thicker chili if desired.
  • Chili will keep well for several hours on Keep Warm setting and will thicken more and the flavors will blend further.
  • Serve with crackers and or cornbread, enjoy.

Notes

Low cost per serving.
Shortcut: 4 Bean Chili Mix.
Variants: 1. Use ground pork or chicken in place of beef. 2. Use a can of whole tomatoes, drained, and chopped, in place of diced tomatoes. 3. Omit the seasoning stated and use your favorite store bought chili seasoning mix.
My creation from my 4 bean mix and the seasoning for my basic chili I have been making for years, Lee Thayer.
United States.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
4 Bean Chili Mix
January 21, 2020 Lee
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4 Bean Chili Mix

Lee
This is a straight forward bean mix using common beans. This makes 1 bean mix of 452 grams (1 pound). Measurements are in grams as that is more accurate. This is a make ahead recipe, and you can make several types of bean mixes at one time and the beans are then all prepped for use in another recipe. The recipe that uses this mix is in the Recipe Notes section at the end.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Cuisine American
Servings 1 bean mix

Ingredients
  

  • 113 grams dry Pinto beans
  • 113 grams dry red beans
  • 113 grams dry red kidney beans
  • 113 grams dry black beans

Instructions
 

  • Weigh each bean type, place in a zip lock bag, label, use as directed to make bean soup.

Notes

These are common beans in Thailand and this is low cost per mix.
Used in Recipe Listed on this Site:
 
My creation from researching a bag of chili bean mix, Lee Thayer, United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,INGREDIENTS