Archive for the ‘#1 Go-To Recipes’ Category
Tater Tot Green Bean Casserole
This is an easy to put together casserole and is quite tasty and filling. Versatile recipe, use mini hash browns in place of tater tots, use fresh cooked, frozen, or even canned green beans.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 2 cups fresh long beans, or green beans, or frozen and thawed, or 1 can, drained
- 500 grams ground beef, or ground pork, (1 lb)
- 1 onion, diced
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each)
- ¼ cup milk
- 250 grams Cheddar cheese, shredded, (8 oz)
- 1 kilo bag frozen tater tots, or frozen mini hash browns, (2 lb, you will not use them all)
- salt and pepper, as desired
Instructions
- I used fresh long beans, cut them into 1 inch pieces and boiled them until just tender crisp, drain.
- While the beans are cooking, heat a large non stick pan and add the beef and onion, season with salt and pepper as desired. Cook, breaking up the beef, until the beef is browned. Drain any excess fat.Preheat your oven to 180° C (350° F), get out a 9x13 baking dish.
- To the pan with the drained beef, add the drained long beans, soup, milk, and season with black pepper as desired.
- Mix together until combined.
- Pour mixture into the baking dish and spread out evenly. Sprinkle the cheese over the top of the mixture, then add a single layer of frozen tater tots or mini hash browns on top of the cheese.
- Place in the preheated oven and bake for 30 minutes or until the top is browned and casserole is bubbly.
- Remove from the oven, let cool for 5 minutes, served and enjoy.
Notes
Fair cost per serving.
Chicken & Black Bean Casserole
This recipe comes from the Just a Pinch Recipe Club, common ingredients, easy to assemble, and delicious!
Equipment
- 1 Baking Pan (9x13 inch)
Ingredients
- 750 grams chicken breast, boneless, skinless, (1½ lb)
- ⅔ cup lime juice
- ⅓ cup olive oil
- 2 teaspoons salt, divided
- 2 teaspoons garlic powder, divided
- ½ teaspoon black pepper
- 4 cups cooked rice
- 2 cans black beans, undrained, (400 g / 14 oz each)
- 1 can corn, drained, (425 g / 15 oz)
- 1 can diced tomatoes, drained, (565 g / 20 oz)
- 1 cup fresh cilantro leaves, chopped
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Instructions
- Cut the chicken breasts into bite size pieces and add to a mixing bowl.
- To the chicken, add the lime juice, olive oil, black pepper, and 1 teaspoon of each, salt and garlic powder. Mix into the chicken. Cover and place in the fridge to marinate for at least 2 hours or even overnight.
- After 2 hours, to another mixing bowl, add the rice, undrained beans, drained corn, drained diced tomatoes, cilantro, onion powder, chili powder, cumin, and the remaining 1 teaspoon of each, salt and garlic powder. Mix together. Photo taken right before I added the corn.
- Take the chicken out from the fridge and remove the cover. Heat a large non stick pan on medium heat, and pour the chicken and marinade into the pan. Simmer until the chicken turns white, stirring often.Preheat your oven to 180° C (350° F) and get out a 9x13 baking dish.
- Now if you are like me and underestimate the size of a mixing bowl, go ahead and transfer the rice and beans mixture to a larger mixing bowl, or as I did, I used a large pot. Now pour the cooked chicken and the liquid, into the pot, mix together.
- Carefully pour the mixture into the baking pan and spread out evenly. This is a quite wet mixture but will thicken as it bakes.
- Bake for 40 minutes uncovered. Remove from the oven and let rest for 5 minutes.
- Serve and enjoy.
Notes
Fair cost per serving based on the canned goods used.
French Meat Pie
This recipe comes from a friend, who got it from her great-great grandparents who were French Canadian. I made this on 9 Jan 2024 and it is not only easy to put together, takes some time, but easy, and my family loved this! This is an excellent dish that I will have to make more often. Common ingredients as well.
Equipment
- Pie Dish (9 inch)
- Oven
Ingredients
- 680 grams ground pork, (1½ lb)
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 cup water
- 2 large potatoes, peeled, cut into large chunks, (I used 3 regular potatoes from Tesco)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 1 double pie crust, homemade or store bought, Shortcut
Instructions
- To a pot, add the pork, onion, garlic, and water. Place on medium low heat, breaking up the pork with a large spoon and stir occasionally.
- Once the pork is started, add the potato pieces to another pot, add water to cover by an inch or so and bring to a boil, just like you are making mashed potatoes. Cook the potatoes until fork tender, drain.
- Cook the pork for about 1-1½ hours or until the water is evaporated, but do not brown the meat, only a little fat should remain on the bottom. Remove from heat but leave in the pot.
- When the potatoes are drained, mash with a large fork or potato masher, but do not add any milk or butter, you are just mashing the potatoes only.
- Add the mashed potatoes to the pork, sprinkle in the salt, pepper, cloves, and allspice. Mix with a large spoon. Taste and add more spices to taste.If making the pie crust, go ahead and prepare that now.
- Preheat your oven to 180° C (350° F) and get out a 9 inch pie dish. Place a pie crust in the bottom of the dish and add the filling.
- Top the dish with the second pie crust, flute, and cut some slits in the top to vent steam.
- Place in the preheated oven and bake for 30-45 minutes or until the top is lightly browning.
- Slice into serving sizes.
- Serve with a salad or vegetable, and cranberry sauce is excellent with this dish as well.
Notes
Meatballs & Gravy V
I made this from a combination of meatball and gravy recipes to narrow down to a low ingredient count yet great on flavor, for a fairly quick meal. This recipe also uses store bought Thai beef & chicken meatballs.
Ingredients
- 500 grams Thai beef meatballs, (1 lb)
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each)
- 2 cups beef gravy, (I use Bisto)
- ½ cup sour cream
- 1 tablespoon Worcestershire sauce
- hot cooked egg noodles, for serving
Instructions
- Heat a pot of salted water to a boil then add your noodles, amount is up to you. Cook until just tender, drain.
- After starting the noodles, add the meatballs to another medium size pot and add water to cover by 2 inches. Bring to a boil and let meatballs cook until they have expanded and float. Remove from heat and drain.
- After starting the meatballs, to another pot, add the soup, gravy, sour cream, and Worcestershire sauce, and mix together. Place on low heat, stir sauce occasionally.
- When the meatballs are done, and drained, add to the sauce and mix together. Continue heating on low until the egg noodles are done.
- Serve meatballs and gravy over egg noodles, and with a side of veggies, and you have a nice meal. Enjoy.
Cheesy Potato Casserole
This is an excellent potato side dish, easy to prepare, common ingredients, and delicious! I made this on 8 Nov 2023 and this well liked by the family.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 6 large potatoes, peeled, diced
- 1 onion, diced
- 1 teaspoon salt
- 250-450 grams Cheddar cheese, cubed or shredded, (8-16 oz)
- 2 tablespoon butter
- ¾ cup half and half cream, or milk
- ½ teaspoon ground black pepper
- ¼ cup all-purpose flour, plus water to make a smooth and creamy mixture
- 1-2 sleeves butter crackers, crushed
- butter, cut into small pieces, as needed
Instructions
- In a pot, add the potatoes, onion, and salt. Add water to cover by 1 inch. Bring to a boil and cook until the potatoes are soft but firm. Drain.
- Add drained potatoes to a 9x13 baking dish, spread out evenly. Now preheat your oven to 190° C (375° F).
- In a saucepan, melt the butter and add the half and half, cheese, and black pepper. Place on low heat, stir often. I used 450 grams (1 lb) of cheese.
- In a measuring cup, add the flour and just enough water to make a smooth and creamy mixture. Stir this into the cheese mixture and stir until the cheese is fully melted and the sauce thickens.
- Pour the cheese sauce over the potatoes.
- Top the potatoes with crushed butter crackers. Add pieces of butter over the top of the crackers. I skipped adding the butter, potatoes still turned out excellent.
- Bake for 30 minutes or until golden brown.
- Serve as a side dish with your favorite meal, enjoy.
Cheesy Potato & Ham Casserole
This recipe comes from the Just a Pinch Recipe Club and is sounds delicious, with common ingredients used. I made this on 3 Nov 2023, excellent casserole! Family loved this.
Equipment
- 2 Mixing Bowls (large)
- Casserole (3 quart)
Ingredients
- 1 kilo potatoes, peeled, diced, (2 lb)
- 1 small onion, diced
- 2¼ cups Cheddar cheese, shredded, divided
- 1 teaspoon black pepper
- 250 grams sour cream, (8 oz)
- 1 can condensed cream of chicken soup, (10½ oz / 298 g)
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- 2 cups cooked ham, diced
Instructions
- Preheat your oven to 180° C (350° F), get out a 3 quart casserole and grease with butter.
- In a large mixing bowl, add the soups and sour cream and mix together.
- In another large mixing bowl, add the diced potatoes, 2 cups of shredded cheese, onion, and black pepper. Mix together. I used a 4 cheese blend.
- Add the potato mixture and diced ham to the soup mixture. Mix together.
- Pour mixture into the prepared casserole and spread out evenly.
- Bake for 45 minutes. Add remaining ¼ cup shredded cheese on top.
- Bake for another 10 minutes or until the cheese is melted and starting to brown.
- Serve and enjoy.
Notes
Fair cost per serving based on the ham and cheese used.
Updated on 3 November 2023.
Chicken Nugget Tater Tot Casserole
Sounds like an excellent version of a tater tot casserole using chicken nuggets. I made this on 11 Oct 2023, and it very well liked by the family, this is a delicious and easy casserole to put together.
Equipment
- Foil
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams frozen chicken nuggets, about 30, (1 lb)
- 2 cans condensed creamy chicken mushroom soup, (10½ oz / 298 g each)
- ½ cup milk
- 500 grams frozen mixed vegetables
- 2 cups Cheddar cheese, shredded, or a cheese blend
- 500 grams frozen mini hash browns, (1 lb)
Instructions
- Preheat your oven to 180° C (350° F), line a baking sheet with foil. Also get out a 9x13 inch baking dish and grease with butter.
- Spread the chicken nuggets out on the prepared baking sheet, place in the oven and bake for about 25-30 minutes.
- While the nuggets are baking, add the soup and milk to a mixing bowl, mix together.
- Remove the nuggets from the oven, place them in a single layer in the prepared baking dish.
- Evenly pour the soup mixture over the nuggets.
- Sprinkle the frozen vegetables over the soup mixture.
- Sprinkle the cheese over the vegetables. I used a 4 cheese blend.
- Top with an even layer of the mini hash browns or tater tots.
- Bake for 45-60 minutes or until the top is getting brown and the casserole bubbly.
- Remove from the oven and let rest for 5 minutes, serve and enjoy.
Bean & Sausage Soup (Slow Cooker)
I came up with this recipe based on my 15 Bean Soup recipe. This will use dry mixed beans, such as 11, 13, or 15 bean mixes. I made this on 7 Oct 2023, excellent flavor, well liked by the family.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 2 cups dry bean soup mix, such as 11, 13, or 15 bean mixes
- 6 cups chicken broth
- 2 cups water
- 500 grams smoked sausage, sliced, (1 lb)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes, (14.5 oz / 411 g can)
- 1 tablespoon lemon juice
Instructions
- Sort the beans and remove any debris or stones, then rinse and drain the beans.
- Place the beans, onion, sausage, and garlic in the slow cooker.
- Add the water and broth, stir to mix, cover, and set the slow cooker to High setting and cook for at least 4 hours, without lifting the cover.
- At the 4 hour mark, check the beans for tenderness. If the beans are not tender, continue cooking, checking again each hour until tender.
- When the beans are tender, stir in the tomatoes and lemon juice. Turn the slow cooker to Low setting and cook for another 30 minutes.
- You can leave on Keep Warm for several more hours if needed, and this blends the flavors as well.
- Serve and enjoy. (I like this with sour cream on top.)
Notes
High cost per serving based on the beans and sausage. I use Bob's Red Mill 13 Bean Mix from Lazada, and the smoked sausage is from Tesco.
Meatball Stroganoff
This is a modified recipe based on a social network friend's original recipe, and is based on using store bought Thai beef meatballs and condensed soup. I made this on 5 Oct 2023, and nothing short of perfect, an excellent meal.
Ingredients
- 500 grams Thai beef meatballs, (1 lb)
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 250 grams button mushrooms, sliced, (8 oz)
- 2 cloves garlic, minced
- 2½ tablespoons all-purpose flour
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- ¾ cup water
- ½ tablespoon Dijon mustard
- ½ cup sour cream
- salt and pepper, as desired
- cooked egg noodles, mashed potatoes, or rice, for serving, as desired, prepared as needed
Instructions
- Decide what you are going to this over, such as egg noodles, mashed potatoes, or rice and get that started so it is ready when you finish preparing the stroganoff.
- Open the package of meatballs, drain if needed, then add to a saucepan. Add water to cover by 2 inches. Place on high heat and bring to a boil, continue to boil for 1-2 minutes. Drain. (Photo shows the meatballs cooked and just before draining.)
- Heat 1 tablespoon olive oil in a large nonstick pan, when hot, add the meatballs. Sauté, stirring often to lightly brown the meatballs. When they are browned, remove with a slotted spoon to a bowl and set them aside.
- Same pan used to brown the meatballs, heat the remaining tablespoon of olive oil and the butter, when hot, add the mushrooms and garlic. Sauté for 4-5 minutes to soften the mushrooms, stirring them often.
- Stir in the flour and cook for 1 minute.
- Add the soup, water, and mustard, stir to mix together.
- Add the meatballs back to the pan and stir in. Increase heat and allow mixture to come to a boil, then reduce heat and simmer for 5-10 minutes to thicken the sauce.
- Remove from heat, stir in the sour cream, taste and season with salt and pepper as desired.
- Serve over hot cooked egg noodles, mashed potatoes, or rice, enjoy.
Notes
Low cost per serving.
Kidney Bean & Macaroni Salad
I found this recipe on the internet while searching for a way to use kidney beans, and this is excellent pasta salad, if you like beans. Common ingredients, very easy to prepare. The recipe calls for a can of red kidney beans, drained and rinsed, or you can do as I did and use 1½ cups of beans you cooked from dry.
Ingredients
- 1 cup dry macaroni pasta
- 1 can red Kidney beans, drained, rinsed, (15 oz / 425 g), or 1½ cups cooked from dry
- ½ cup celery, diced
- ¼ cup onion, diced
- 1 tablespoon apple cider vinegar, or additional to taste
- salt and black pepper, as desired
Instructions
- Heat a pot of salted water to a boil, then add the macaroni, cook until just tender. Drain.
- To a mixing bowl, add the macaroni, beans, celery, and onion. Mix together.
- In a small bowl, add the mayo and vinegar and mix together until smooth. Add black pepper and salt to taste.
- Pour dressing over the salad and mix together, taste and adjust pepper and salt as desired. Cover and chill in the fridge for 2-4 hours.
- Serve as a side with your choice of main dish, enjoy.
