Archive for the ‘5 Ingredients or Less’ Category
Pork & Stuffing Casserole
November 6, 2017 Lee
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Pork & Stuffing Casserole

Sounds perfect, and two of the major ingredients can be made from shortcuts for cost savings, and in my opinion, better taste. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 pork chops, bone in or boneless
  • 1 box Stove Top stuffing, OR make from a shortcut
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1/4 cup milk
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 180 C. Oil or butter a 9x13 baking dish.
  • Heat a splash of cooking oil in large non stick pan, season chops with salt and pepper as desired, browns chops on both sides, remove from pan and place in the baking dish.
  • Prepare the boxed stuffing according to package or make from the shortcut. Spoon the stuffing over the chops.
  • Mix together the milk and soup, pour over the top of the chops.
  • Cover the dish with foil and bake for 1 hour. You can bake longer for increased tenderness if desired, the chops will remain moist.
  • Remove the foil for the last 15 to 20 minutes of baking to nicely brown the top of the casserole.
  • Serve.

Notes

I will price this when I get 4 pork chops again, for now I will say Low cost.
Shortcuts: Stove Top Stuffing, Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,CASSEROLES
Meatballs & Gravy I
October 28, 2017 Lee
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Meatballs & Gravy I

This recipe is going to make use of another recipe for Italian meatballs, party size or dinner size is up to you. If you are in a pinch for time or like the convenience, go with store bought frozen meatballs. This is a Slow Cooker recipe. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 12 hours
Cook Time 3 hours
Total Time 15 hours
Course Appetizer, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • 2 - 2 1/2 kilos Italian meatballs, see Step 1
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 2 cups sour cream, OR make from a shortcut
  • 3/4 cup water

Instructions
 

  • You need 2 to 2 1/2 kilos of cooked Italian meatballs, these can be party size (golf ball size) or larger dinner size. You have several options to do this. 1. You can use what ever meatball recipe you are familiar with. 2. Use the meatball recipe on this site, which can be made on the day you are making this recipe, or from frozen as it is a general make ahead type recipe, link is in Recipe Notes section. 3. Last resort, you can use store bought frozen meatballs. If using frozen meatballs, thaw them, if using fresh made AND cooked meatballs, they need to be cooled to room temperature.
  • In a large mixing bowl, add the soup (if using homemade from the short, it needs to be room temperature), sour cream, and water. Mix, then add the meatballs and mix those in to ensure all are coated well.
  • Refrigerate the meatballs and mixture overnight. this allows the meatballs to absorb the flavors.
  • The next day, pour the meatballs and mixture into your slow cooker and set to Low setting until the mixture is hot and the meatballs heated through.
  • If the meatballs did not soak overnight, heat on Low setting for a longer time, 3-5 hours so they can absorb the flavor and have a better taste to them.
  • For party size meatballs, serve as appetizers. For dinner size meatballs, I would serve over cooked pasta along with the sauce.

Notes

Figure about 500 Baht/2 1/2 kilos of beef. Source it locally and you may get it for less. This recipe makes a lot so I will just state now Low cost until I make these and verify serving sizes.
Shortcuts: Italian Meatballs, Condensed Cream of Mushroom Soup, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,MEATBALLS
Perfect Hard Boiled Duck Eggs
October 23, 2017 Lee
3 Comments

Perfect Hard Boiled Duck Eggs

Adapted from an internet recipe.
I tested this yesterday, 8 Nov 2017, times stated are 100% correct, this will be the only recipe I will use to hard boil duck eggs. This applies to duck eggs only, not chicken or quail, I have a links for hard boiled chicken and quail eggs listed in the Notes section.
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Cuisine American
Servings 0

Ingredients
  

  • duck eggs, older eggs are better, room temp

Instructions
 

  • The amount of eggs is up to you but I normally make batches of hard boiled eggs that will fit in a single layer in the pot at a time.
  • Place room temperature eggs in a pot and cover with cold water to about 1 inch above the eggs. Place on high heat.
  • When the water starts to boil, jiggling the eggs around, also called a rolling boil, continue to boil for 1 minute, then turn off the heat, leave on the same burner, and cover for 19 minutes without lifting the lid. If you have very large duck eggs, leave covered for 21 minutes.
  • At the 19 minute mark, drain the water then put the pot under the tap (on the edge of the sink so it can drain, or in the sink) and turn on the tap and let it run for about 5 minutes to cool the eggs.
  • Now turn off the water and let the eggs sit in the water for about 15-20 minutes. To peel the eggs, first hold an egg pointy end upwards, and tap the lower end on the counter, then tap the egg all over, start to peel from the flatter end, where you tapped first. I cooked 6 eggs to test this, each one perfect, peeled easily, yolk prefect consistency.

Notes

Eggs are low cost, about 6-7 Baht per egg.
Shortcuts: Perfect Hard Boiled Quail Eggs, Perfect Hard Boiled Chicken Eggs.
Used in Recipes Listed on this Site:
* Best Value $1 or Less per Serving,5 Ingredients or Less,EGGS - ALL,Eggs - Duck
Basic Baked Pork Chops
October 21, 2017 Lee
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Basic Baked Pork Chops

This is a base recipe and is straight forward. For this you want thick cut chops, 1 to 1 1/2 inches thick. Bone in gives more flavor but you can use boneless. This is a two step cooking process, stove top then oven.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 thick cut pork chops, bone in or boneless
  • salt and pepper
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 220 C. Line a baking sheet with foil.
  • Heat a large pan on medium heat with a splash of olive oil. When the oil is hot, sear the chops for two minutes on each side.
  • Transfer the chops to the baking sheet and bake for 6 to 8 minutes. Remove from the oven and let rest for 3 minutes.
  • Serve with your choice of sides.

Notes

I can base this in very thick cut boneless loin chops, you will need two, and cut each one in half to make 4 chops. Figure about 110 Baht for the chops. For 4 servings, this is about 81 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,PORK
Bacon Gravy & Biscuits
October 17, 2017 Lee
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Bacon Gravy & Biscuits

This is a Southern US dish and any kind of gravy on biscuits is good. You can use refrigerated biscuits or homemade, I am going the route with homemade. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can refrigerated biscuits, see Step 1
  • 4 slices bacon
  • 1 cup milk, or as needed
  • 1/4 cup all purpose flour
  • salt and pepper, to taste

Instructions
 

  • You can use a can of refrigerated biscuits and just prepare those according to the package instructions, make homemade biscuits with your favorite recipe, or you can use the shortcut for biscuits here on this site, link to that is in the Recipe Notes section.
  • Prepare and bake the biscuits. Remove from oven when they are done, don't forget about the biscuits.
  • Cook the bacon in a deep heavy pan until crispy. Remove the bacon when done, leaving the fat in the pan.
  • While the pan is still on low heat, stir in the flour into the bacon fat so no lumps form, then whisk in the milk, continue cooking and whisking until thickened.
  • Crumble the bacon and stir into the gravy, season gravy with salt and pepper to taste.
  • Split the biscuits in half and spoon over the gravy, couple of sunny side up eggs would be great as well. Enjoy.

Notes

Low cost.
Shortcut: Biscuits.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!)
Drunk Monkey Garlic & Mushroom Pork Chops
October 15, 2017 Lee
3 Comments

Drunk Monkey Garlic & Mushroom Pork Chops

This is from a good friend and I trust her recipes, and this is delicious, I made this on 14 Oct 2017. The red wine imparts a nice flavor in the chops and the sauce. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 pork chops, thick cut
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1-2 handfuls fresh mushrooms, chopped or sliced
  • 1/4 cup red wine
  • 3 cloves garlic, smashed and minced

Instructions
 

  • You can use standard bone in or boneless pork chops for this. I used 4 thick cut (1 1/2 to 2 inches thick, 350 to 430 grams each) boneless loin chops, read Variant 1 listed below in the Recipe Notes if you want to use these.
  • Place the pork chops in your slow cooker, top the chops with the mushrooms and garlic.
  • Mix together the wine and soup, pour over the chops. (This photo is from about an hour into cooking.)
  • Cover and cook on Low setting for 6 to 8 hours. Check for tenderness at 6 hours, if tender they are ready to be served, if not tender to your liking, continue cooking and keep checking every hour. Serve with mashed potatoes and a vegetable for a complete meal.

Notes

For the pork chops I used the thick cut loin chops, 4 of them were 200 Baht. For 4 servings, this is about $1.47 per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variant: 1. Use thick cut boneless loin chops or any chops thicker than 1 inch, if you want to use these, first, pound each chop with a needle tenderizer, two, you may need to extend the cooking time for tender chops but you do risk drying them out as well, so keep checking tenderness from 6 hours on. 2. Use mushrooms you like or have available. I used Buna (brown) Shimeji, but other good choices would be White Shimeji, Shiitake, white or brown button, or even King Oyster. Regular oyster and wood ear mushrooms probably not a good idea.
Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Pork - Slow Cooker
Caesar Chicken
October 13, 2017 Lee
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Caesar Chicken

This sounds really good. For where I live, Caesar dressing is not stocked in town, only in the city, but Italian dressing is stocked and can be made into Caesar dressing, win win. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 1 cup creamy Caesar salad dressing, OR make from a shortcut
  • 1-1 1/2 cups Parmesan cheese, grated
  • black pepper, as desired

Optional, for a thicker crust

  • 1/2 cup sour cream, OR make from a shortcut

Instructions
 

  • Preheat your oven to 190 C, lightly grease a 9x13 baking dish with butter.
  • Sprinkle the meat on both sides with black pepper and some of the Parmesan cheese, do not use any salt. Place the chicken in the baking dish.
  • Pour 1/4 cup of salad dressing over each piece, then sprinkle remaining Parmesan on each one. Bake uncovered for 30-40 minutes or until juices run clear.
  • Change the oven to broil and continue to cook the chicken for 2-4 minutes or until the chicken is nice and golden colored. Remove from the oven and cover with foil and let rest for 5 minutes.
  • Serve with mashed potatoes, pasta, or rice, and a vegetable.

Optional, for a thicker crust

  • Mix the sour cream into the dressing, and just follow the steps above as stated.

Notes

Figure about 70 Baht for the chicken, and 150 Baht for the Parmesan. For 4 servings, this is about $1.62 per serving.
Shortcuts: Caesar Salad Dressing, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* High Cost $1.51+ per Serving,5 Ingredients or Less,CHICKEN & TURKEY
Simple Thick Cut Pork Chops
October 12, 2017 Lee
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Simple Thick Cut Pork Chops

Four ingredients and very simple instructions makes for tasty thick cut pork chops. This is for 1 1/2 to 2 inch thick chops, bone in or bone out.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 thick cut pork chops, 1 1/2 to 2 inches thick
  • olive oil
  • salt
  • pepper

Instructions
 

  • Preheat your oven to 200 C.
  • Rub olive oil over all sides of the pork chops, about a tablespoon or so. Generously salt both sides and pat that in well and the same with the pepper. Let the chops sit out.
  • Preheat your oven to 200 C. Once the oven is hot, heat a oven proof pan, cast iron would be ideal, over high heat.
  • When the pan is almost smoking, add the chops and sear for 2 minutes on each side.
  • Place the pan in the oven and figure about 15 minutes for a 1 1/2 inch thick chop, 20 minutes for 2 inch thick. Internal temp should be 63 C / 145 F. Remove from oven and let rest for for 5 minutes.
  • Serve with mashed potatoes and a vegetable for a complete meal.

Notes

I will price this the next time I pick up boneless pork chops. This is low cost however.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,PORK
Garlic Lemon Baked Chicken
October 12, 2017 Lee
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Garlic Lemon Baked Chicken

This comes from a good friend, and when he prepares this, his family is drooling and waiting in the kitchen. Basic ingredients is a bonus as well. You cannot mess this up. No serving size is listed, this is a make as much as you need type recipe.
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Cook Time 40 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • chicken
  • 10-15 cloves garlic, pounded into a paste
  • olive oil
  • lemon juice

Instructions
 

  • The chicken pieces are up to your preference, skin on or off also your preference. Keep in mind that when baking different types of pieces together, smaller pieces cook faster than larger pieces, so try and use the same type of pieces, like all thighs or all breasts, etc. Place the chicken in a zip lock bag.
  • Pound the garlic in a mortar into a paste or use a food processor, add the garlic paste to a jar.
  • Add equal amounts of olive oil and lemon juice to the jar, be generous, seal the jar with the lid and shake it to mix together the oil, juice, and garlic. Pour the contents of the jar into the zip lock bag, squeeze out the air in the bag and seal, squish the chicken around to coat the pieces. Place in the fridge overnight.
  • When you are ready to bake, preheat your oven to 180 C. Place chicken in a baking dish for 40-60 minutes or until the juices run clear.
  • Serve with rice or mashed potato.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,CHICKEN & TURKEY
Slow Cooker Potato Soup II
October 6, 2017 Lee
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Slow Cooker Potato Soup II

Sounds really good, simple and common ingredients, and cooked in a slow cooker, bonus. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1-1 1/2 kilos potatoes, cubed
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1 onion, diced
  • 6 cups chicken broth, fresh or from powder
  • salt and pepper, to taste

Instructions
 

  • Add everything to your slow cooker crock, stir to mix together. Cover and cook on Low setting for 8 to 10 hours. or until the potatoes are fork tender.
  • Mash the potatoes while they are in the slow cooker to the cooker to the consistency you prefer.
  • Serve.

Notes

Low cost. With some planning, plan on a chicken dish that uses boiled shredded chicken, then you can make the stock for this by simply adding trinity when boiling the chicken, and use several tablespoons of the chopped chicken to make the soup with a shortcut.
Shortcut: Condensed Cream of Chicken Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,* High Cost $1.51+ per Serving,5 Ingredients or Less,Soups, Stews, Chili - Slow Cooker