Archive for the ‘5 Ingredients or Less’ Category
Corned Beef Hash
This is a simple recipe that uses Argentina brand corned beef, which is shredded, not mushy. Easy to prepare and tastes great.
Ingredients
- 4 medium potatoes, skin on or off, your preference, diced
- 1 onion, diced
- 1 can corned beef, Argentina brand, (260 g)
- cooking oil, as needed
- pepper, as desired, to taste
Instructions
- Heat 2-3 tablespoons of cooking oil in a large non stick pan, when hot, add the diced onion and potatoes, stir together. Cook, turning and stirring often, until the potatoes are lightly browned and tended. Season with pepper as desired during cooking.
- Added the can of corned beef to the potatoes.
- Mix together and cook until the beef is heated through.
- Serve with a side of your choice, enjoy.
Notes
Fair cost per serving based on the cost of the corned beef.
3 Ingredient Cranberry Chicken
This recipe comes from a YouTube video and it sounds really good, on my list to try.
Equipment
- 1 Baking Pan (9x13 inch)
- 1 Oven
Ingredients
- 10 chicken thighs, skin on bone in, or legs, or both
- 1 packet French onion soup mix
- 8 ounces French dressing, (250 ml)
- 1 can jellied cranberry sauce
Instructions
- Preheat your oven to 180° C (350° F).
- Place the chicken skin side up in a single layer to cover the bottom of your 9x13 baking dish.
- In a mixing bowl, add the soup mix, dressing, and cranberry sauce. Whisk together.
- Pour mixture over the chicken.
- Bake for 1 hour or until internal temp is 165° F.
- Serve with sides of your choice, enjoy.
Notes
Fair cost per serving based on sourcing the soup mix, dressing, and cranberry sauce.
3 Ingredient Apricot Chicken
This recipe comes from a YouTube video and is 3 ingredients plus the chicken. I made this on 8 Mar 2025 and it turned out exceptionally good! Very easy to put together, excellent flavor, my family really enjoyed this.
Equipment
- 1 Baking Pan (9x13 inch)
- 1 Oven
Ingredients
- 10 chicken thighs, skin on bone in, or legs, or both
- 1 packet French onion soup mix
- 8 ounces Russian dressing, or Thousand Island dressing, (250 ml)
- 6 ounces apricot preserves/jam, (170 g)
Instructions
- Preheat your oven to 180° C (350° F).
- Place the chicken skin side up in a single layer to cover the bottom of your 9x13 baking dish. I used 5 thighs and 5 legs.
- In a mixing bowl, add the soup mix, dressing, and preserves/jam. Stir together.
- Pour mixture over the chicken.
- Bake for 1 hour and 10 minutes or until internal temp is 74° C (165° F).
- Serve with sides of your choice, enjoy. Spoon the sauce over potatoes, pasta, or rice.
Notes
Fair cost per serving based on sourcing the soup mix, dressing, and jam.
Pineapple Pudding Salad
This recipe comes from the Just a Pinch Recipe Club, common ingredients, easy to assemble with just 3 ingredients, and it is tasty!The ingredients are listed in two parts, first part is for the US and the second part is for those in Thailand. The preparation remains the same for either on you use.
Equipment
- Casserole (2 quart) with lid
Ingredients
For those in the US
- 1 box instant vanilla pudding mix, (5.1 oz)
- 1 can crushed or tidbits pineapple, undrained, (15 oz)
- 16 ounces sour cream
For those in Thailand
- 1 box instant vanilla pudding mix, (3.4 oz / 96 g)
- 2 pouches pineapple tidbits, undrained, (115 g net weight)
- 225 grams sour cream
Instructions
- Add the undrained pineapple to the casserole dish, then add the dry instant pudding mix. Stir together.
- Add the sour cream and stir to mix well. Cover and place in the fridge for 3-4 hours to allow the flavors to blend.
- Serve as a side dish. enjoy.
Notes
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Steamed Lobster Tails
This recipe originally stated using lobster tails weighing from 6 to 8 ounces (170 to 226 g) each, and I can only source 4 ounce (113 g) lobster tails, but the steaming time will be similar, the most important check is the internal temp regardless of the size of the tail you are using, which is 60° C (140° F).
Equipment
- Rice Cooker with Steamer Tray or a large saucepan with a steamer tray
- Kitchen scissors
- Instant Read Thermometer
Ingredients
- 2 lobster tails, 4, 6, or 8 oz (113, 170, or 226 g) each
- salt and pepper, as desired
- Old Bay seasoning, as desired
- melted butter, for serving
Instructions
- Add about 2 inches of water to your rice cooker and place the steamer tray on top then cover with the lid, set to cook to bring the water to a boil. (Feel free to use a large saucepan with a steamer tray if that is what you have, then place on high heat to bring the water to a boil.)
- While the water is heating, prepare the lobster tails. Butterfly the tails by cutting along the top of the shell with a pair of kitchen scissors to just before the tail fin.
- Turn the tail over and press down in the center to crack the ribs.
- Turn the tail back over and gently open the shell and gently lift the tail meat out, leaving it attached to the tail fin, and rest it on top of the shell.
- Run a knife down along the back, just deep enough to remove the dark vein.
- Season with salt, pepper, and Old Bay seasoning as desired.
- When the water is boiling, remove the lid and place the tails on the steamer tray, shell side down, and cover with the lid.
- Steam for 6 to 8 minutes, the tell tale signs of the lobster is done is when the shells turn bright red and the meat turns solid white and is firm when pressed, and most importantly, use a meat thermometer and check the thickest part of the tail, the ideal temperature is 60° C (140° F).
- Move the lobster tails to a serving plate and let rest, and if preparing more, add them to the steamer when the first batch comes out.
- Serve with melted butter and sides of your choice.
Notes
High cost per serving as lobster tails in Makro are imported from Canada.
Chili Bean Chili
I came up with this on a whim. I like chili beans and I like chili with ground beef, so I made this, and it is very good and easy, and only 5 ingredients.
Ingredients
- 500 grams ground beef, (1 lb)
- 1 onion, diced
- 2 cans chili beans, (439 g / 16 oz each)
- 1 can diced tomatoes, (565 g / 20 oz)
- salt and pepper, as desired
Instructions
- Heat a non stick pan on medium heat, add the onion and ground beef, season with black pepper as desired. Cook, breaking up the beef and mixing with the onion.
- While the beef is cooking, open the chili beans and diced tomatoes, and pour into a pot.
- Cook the beef until no pink remains, drain out most of the fat.
- Add the beef to the pot with the tomatoes and beans.
- Stir together and place on low heat and simmer for about 30 minutes, stirring often.
- Serve and enjoy.
Frito Casserole
I found this recipe while looking for dishes to make with canned chili, and this is perfect! This is also known as Frito Pie and Frito Pie Casserole. Three ingredients and about 20 minutes of your time and you can have a great dish.
Equipment
- Casserole (2 quart)
- Oven
Ingredients
- 2 cans chili with beans, (15oz / 425g)
- 4 cups Fritos chips, divided
- 2 cups Cheddar cheese, shredded
- sour cream, for topping, optional
Instructions
- Preheat your oven to 180° C (350° F), lightly butter a 2 quart casserole dish.
- Add 2 cups of the Frito chips to the bottom of the casserole.
- Pour the chili over the chips and spread out evenly.
- Sprinkle the rest of the chips over the chili.
- Sprinkle with the cheese.
- Bake for 15 to 20 minutes or until the cheese is melted and the chili is bubbly on the sides of the casserole. Remove from the oven and let the casserole rest for about 5 minutes.
- Serve, and optionally top servings with a big dollop of sour cream, enjoy.
Notes
The most expensive item in this casserole is the Frito chips, so this is a high cost meal but an excellent one in a while meal.
"Canned" Ham & Bean Soup
I call this "Canned" in the title as I use canned beans and canned condensed soup. This is easy to put together, and the flavor is excellent! I made this on a whim to use up some frozen ham steaks I had lingering in the freezer. I made this on 23 Aug 2024, updated this on 10 Oct 2024.
Ingredients
- 4 cans white beans, undrained, (400 g / 14 oz each)
- 2 cans condensed mushroom soup, (10½ oz / 298 g each)
- 500 grams cooked ham, diced, (1 lb)
- black pepper, as desired
Instructions
- Add the beans (undrained) and the soup to a saucepan. (I used creamy mushroom chicken soup this time.)
- Mix together to get the soup blended into the beans.
- Dice the ham and add to the saucepan. Season with black pepper as desired.
- Mix together. Place on low to medium heat and simmer to heat through, stirring often.
- Ladle into bowls, serve and enjoy.
Notes
Fair cost per serving.
Variants: 1. Use canned pinto beans in place of white beans, or combination of white and pinto beans. 2. Use condensed creamy mushroom chicken soup in place of mushroom soup.
Updated on 10 October 2024.
Slow Cooker Whole Cauliflower
This recipe is from a social media friend who specializes in slow cooker dishes. I made this on 12 Apr 2023, excellent flavor, and very well liked by the family.
Equipment
- Slow Cooker (4+ quart)
Ingredients
- 1 head cauliflower
- ¼ cup olive oil
- ¼ cup Dijon mustard
- ¼ cup Parmesan cheese, grated
- 4 cloves garlic, minced
Instructions
- Trim the stem of the cauliflower so the head will sit flat, remove any leaves, and give it a quick rinse and shake off the excess water. Place in the slow cooker. No need to remove the stem, it is just as good as the rest of the cauliflower.
- In a small bowl, mix together the oil, mustard, cheese, and garlic to make the sauce.
- Spoon the sauce on top of the cauliflower, right in the center. Let gravity pull the sauce down on the sides, and just even it out with the back of the spoon, until the head is covered evenly with the sauce.
- Cover and set to Low, let cook for 6 to 8 hours, checking for doneness at 6 hours. If a fork can be easily inserted from the top to the bottom of the stem, it is done. I took the photo after I had cut the cauliflower into 6 wedges and started to serve.
- Serve as a side dish, and enjoy.
Sausage Balls
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Sheet
- Foil
- Oven
Ingredients
- 500 grams pork sausage, (1 lb), Shortcut
- 500 grams Cheddar cheese, shredded, (1 lb)
- 3½ cups Bisquick Mix, Shortcut
- pinch fresh parsley, chopped fine
Instructions
- Preheat your oven to 180° C (350° F), get out a baking, line with foil with the edges turned up, to make cleanup easier.
- Add all ingredients to a large mixing bowl, mix together.
- Form into even sized balls. Arrange on baking sheet.
- Bake for 20-30 minutes or until cooked through.
- Serve as appetizers with dipping sauces of your choice. Enjoy.
Notes
Shortcuts: Pork Sausage, Bisquick Mix.
