Archive for the ‘# Buster Approved’ Category
Crockpot Turkey Breast
This is an excellent method for cooking turkey breast, juicy and tender. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon poultry seasoning, Shortcut
- 1 teaspoon sea salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 cup chicken broth, Shortcut
- 2 stalks celery, cut in half
- 2 carrots, cut into quarters
- 1 large onion, cut into ½ inch wedges
- 1 turkey breast, boneless, skin on, (1-2 kilos / 2-4 lbs)
Instructions
- Add the celery, carrots, and onion to your slow cooker. Pour in the broth.
- Make the seasoning; mix together the olive oil, poultry seasoning, garlic powder, pepper, and paprika in a small bowl. Turn breast so it is skin side down, use a brush and spread about half of the seasoning evenly over the meat side of the breast. Place breast into the slow cooker skin side up. Brush the remaining seasoning over the skin side of the breast. (I used a skinless turkey breast by mistake.)
- Cover the slow cooker and set to Low setting, length of time based on weight.1 kilo / 2-2½ lbs: 2 hours 45 minutes to 3 hours 15 minutes.
1½ kilo / 3-3½ lbs: 3 hours 45 minutes to 4 hours 15 minutes.2 kilo / 4-4½ lbs: 4 hours 45 minutes to 5 hours 15 minutes. - Check internal temp to ensure the meat is fully cooked, temp should be 74° C (165° F). Do not overcook or the turkey may not turn out as juicy. If the internal temp is low, continue cooking for 30 minutes and test again.
- Remove the turkey breast to a cutting board and let it rest for 5 minutes, then slice and arrange on a serving platter.
- Use the liquid in the slow cooker to make a gravy, or if using a packaged gravy mix, replace the water called for with an equal amount of liquid from the slow cooker.
- Serve with sides of your choice, enjoy.
Notes
I will price this when I order another turkey and I will cut the turkey up before cooking and prepare this. For now I will say Fair cost.
Shortcuts: Poultry Seasoning, Chicken Broth (Pressure Cooker).
Tater Tot Casserole II
My Mom really likes tater tots and this is her method of preparing this, and it is delicious. Link to the shortcut is listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 750 grams ground beef, (1½ lb)
- 1 onion, diced
- 1 can condensed cream of mushroom soup, (26 oz / 737 g Family Size can), Shortcut
- ½ cup sour cream
- 1 can peas, drained, (2 cups frozen, thawed)
- salt and pepper, as desired, to taste
- 1 bag tater tots, frozen, (32 oz / 2 lb / 907 g)
Instructions
- For the condensed soup, preferred is using 1 Family Size (26 oz) can, as an alternate you can also use 2 regular size cans (10.5 oz each) mixed with ¼ cup milk.
- In a non stick pan on medium heat, cook the ground beef and onion, breaking up the beef with your spatula as it cooks. Season with salt and pepper as desired. Cook until there is no more pink visible, drain off any fat.
- Preheat your oven to 190° C (375° F), grease a 9x13 baking pan with butter or cooking spray.
- Add beef to the prepared baking pan and spread out in an even layer.
- Sprinkle the peas over the beef in an even layer.
- Spread the condensed soup over the peas in an even layer. If using 2 cans of regular size soup, empty both into a mixing bowl and mix with ¼ cup of milk in addition to the sour cream, then spread over the peas in an even layer.
- Lay the tater tots in a single layer on top of the soup.
- Bake uncovered for 35 minutes or until the tots are starting to brown and the casserole is bubbly.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use ground pork in place of ground beef. 2. Use Italian sausage and pork sausage (50/50 mix) in place of beef. (Highly recommended.) 3. Top the soup mixture with shredded or sliced cheese before adding the tater tots. 4. If using the triangle hash browns, increase cooking time to 1 hour due to the hash browns being larger in size.
Salmon Celery Loaf
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 Recipe Notes section.
Ingredients
For the Salmon Loaf
- 1 can salmon, (500 g / 1 lb can), Shortcut
- ¼ cup salmon liquid
- 1 can condensed cream of celery soup, Shortcut
- 1 cup bread crumbs, Shortcut
- 2 eggs
- ½ cup onion, diced
- 1 tablespoon lemon juice
For the Sauce (Optional)
- 1 can condensed cream of celery soup, Shortcut
- ⅓ cup sour cream, Shortcut
- ¼ teaspoon dried dill weed
Instructions
- Preheat your oven to 190° C (375° F). Grease a loaf pan with butter or cooking spray.
- Open and drain the salmon into a measuring cup. Keep ¼ cup of the liquid, discard the rest. Place drained salmon in a mixing bowl and flake with a fork.
- To the mixing bowl, add all remaining Loaf ingredients.
- Mix together until well combined.
- Pack into the prepared loaf pan.
- Place in the oven and bake for 1 hour. Remove from the oven and cool for 5 minutes on a rack.
- While the salmon loaf is baking, heat the condensed celery soup, sour cream, and dill until warmed through.
- Turn the loaf out onto a serving tray and slice.
- Serve topped with the sauce and sides of your choice. Enjoy.
Notes
Fair cost based on the cost of salmon.
Shortcuts: Steamed Salmon, Condensed Cream of Celery Soup, Bread Crumbs, Sour Cream.
Braunschweiger Ball
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. This has excellent flavor, easy to assemble, and very well liked by the entire family.
Ingredients
- 500 grams Braunschweiger, (1 lb)
- 250 grams cream cheese, (8 oz)
- ½ cup dill pickle, diced
- 1 tablespoon dill pickle juice
- ½ cup mayo
- ¼ teaspoon garlic salt
- ½ cup onion, minced
- 1 teaspoon Worcestershire sauce
Instructions
- Place the Braunschweiger and cream cheese in a mixing bowl and place on the counter for at least an hour to come up to room temperature and soften.
- While the Braunschweiger and cream cheese are softening, prep the pickles and onion.
- Using a large spoon, lightly mix together the Braunschweiger and cream cheese together, then add the remaining ingredients.
- Mix everything together until the cream cheese is mixed in.
- Lay out a sheet of plastic wrap, place the Braunschweiger mixture in the middle, fold up all corners to the center and shape into a ball. Lay out a sheet of foil, place the ball on the foil and fold up the corners to the center. Turn upside down so the ball is sitting on the seam, shape into a ball again. Pick the ball up and place in a bowl, place in the fridge overnight.
- Unwrap and place on a serving tray, serve with assorted crackers, enjoy.
Slow Cooker Little Smokies
This recipe comes from a good friend and it is so easy, and tasty! Just three ingredients, and four if you want just a hint of spicy heat.
Equipment
- Slow Cooker
Ingredients
- 1 kilo little smokies, (2 lb)
- 1 cup BBQ sauce, bottled or homemade, Shortcut
- ½ cup grape jelly
- 1-2 teaspoons Sriracha Chili Garlic sauce, optional
Instructions
- Add all the ingredients to your slow cooker.
- Mix together, cover, and set the slow cooker to Low setting for 2-3 hours.
- Scoop out the little smokies and place in a serving bowl. Serve as an appetizer or as a main dish with sides of your choice. Enjoy.
Notes
Low cost.
Shortcut: Basic BBQ Sauce.
Variants: 1. Use apply jelly or cranberry sauce in place of grape jelly. 2. Use ketchup in place of BBQ sauce.
Baked Eggs
This is a quick and only 5 ingredients recipe, and it is tasty! No serving size is given, as this is a make what you have on hand. I will list this for 10 eggs.
Equipment
- Muffin pan
Ingredients
- 10 slices deli ham, thin sliced
- 10 eggs, chicken
- 10 tablespoons whipping cream
- 5 tablespoons Cheddar cheese, shredded, or as desired
- salt and pepper, as desired
Instructions
- Preheat your oven to 200° C (400° F). Grease the cups in a muffin tin with butter. Place a slice of ham in each cup.
- Crack an egg into each ham slice.
- Add 1 tablespoon of cream to each egg. Sprinkle with salt and pepper as desired.
- Sprinkle a half tablespoon of the Cheddar cheese or as desired, on each egg.
- Place in the oven and bake; soft yolks: 12 minutes; medium yolks: 15 minutes; hard yolks: 18 minutes, then remove from oven and let rest for 2-3 minutes.
- Scoop out each egg with a large spoon, arrange on a serving plate.
- Serve and enjoy.
Notes
Low cost per serving.
Variant: 1. I will try this with duck eggs and will report back, they should be equally as good.
Swedish Style Meatballs with Egg Noodles
This recipe is from a Kroger brand package of Swedish style meatballs.
Ingredients
- 1 package Kroger frozen Swedish meatballs, (26 oz / 737 g bag)
- 1 package dry egg noodles, (1 lb / 454 g package)
- 4 tablespoons butter
- 1 onion, diced
- 1 can condensed cream of celery soup, Shortcut
- 1 cup beef broth
- 1 1/2 teaspoons allspice
- 1/2 teaspoon ground nutmeg
- black pepper, as desired
Instructions
- Heat a pot of salted water to boiling, then add the egg noodles and cook until just tender. Drain.
- Melt butter in a large sauce pan, when melted add the onion and saute until soft and translucent.
- Stir in the soup and broth and bring to a boil, stir until the soup is mixed in completely, and stir often until sauce just comes to a boil.
- Reduce heat to low and stir in the allspice and nutmeg, after the spices are mixed in, add the meatballs and stir into the sauce. Simmer for 20 minutes or until the meatballs are heated through.
- Serve meatballs and sauce over the egg noodles with a side of your choice, enjoy.
Notes
Adapted from the recipe on the Kroger brand Swedish style meatballs.
Meatball Vegetable Soup
This is a basic recipe and easily tailored to suit your taste. The idea behind this recipe is to use canned/dry items and frozen meatballs as quick meal, and is a good way to rotate through your canned goods and if you have 'commodities' in the pantry, this is a good way to use three items then add frozen meatballs. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3 cans condensed vegetable soup, (10.5 oz / 298 g cans)
- 3 cans water
- 1 cup dry ditalini pasta, or any small bite size pasta
- 2 cans beans, rinsed, drained, (pinto, great northern, Navy are good choices)
- 250 grams cooked frozen meatballs, store bought or homemade, (8 oz)
- 1 teaspoon Italian seasoning, Shortcut
- salt and pepper, as desired, to taste
Instructions
- To a large saucepan, add the soup and water, place on medium high heat and bring to a simmer.
- Add the pasta and stir in, reduce heat to a low simmer. There is alphabet pasta in the soup already, adding more bite size pasta bulks up the soup. Cook until the pasta is near tender.
- Add the meatballs, beans, and Italian seasoning and stir in. Taste and season with salt and pepper as desired. (I used a bag of Kroger Home-style Meatballs.)
- Continue to cook on a low simmer until the meatballs and beans are heated through and the pasta has finished cooking.
- Ladle into serving bowls, top with oyster crackers or sour cream as desired, enjoy.
Notes
This is low cost per serving, if using commodities in the US, then the only expense is the meatballs.
Shortcut: Italian Seasoning.
Variants: 1. Add a can of diced tomatoes. 2. In place of meatballs, use ground beef, pork, or chicken, browned first. 3. In place of meatballs, use canned beef, pork, or chicken.
My own creation with what I had on hand. Lee Thayer.
United States.
United States.
Trail Mix Cookies
These are excellent cookies, highly recommended.
Ingredients
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup butter, room temp, (2 sticks / 1 block)
- 1 3/4 cups light brown sugar, packed
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups quick cooking rolled oats, or old fashioned oats
- 2 1/2 cups trail mix, your favorite type
Instructions
- Preheat your oven to 180° C (350° F), line a baking sheet with parchment paper or lightly grease with butter.
- In a medium mixing bowl, add the flour, baking powder, salt, cinnamon, and nutmeg. Whisk together then set aside.
- In a large mixing bowl, add the butter and sugar and cream together. Mix in the eggs one at a time then mix in the vanilla.
- Add half the flour mixture to the wet mixture, mix together until well combined, then add the remaining flour mixture and mix again until well combined.
- Add the oats and trail mix, and mix together until they are evenly distributed throughout the cookie dough.
- Drop by heaping tablespoon onto the prepared baking sheet.
- Bake for 12-15 minutes or until the cookies are lightly browned around the edges. Remove from oven and allow to cool on the sheet for 3-5 minutes.
- Remove to a wire rack to cool completely.
- Serve and enjoy.
Notes
Low cost per serving.
Variant: 1. If your trail mix does not contain chocolate chips, reduce the amount of trail mix to 2 cups and add 1/2 cup chocolate chips.
Beef & Noodles IV
This is a basic recipe for using canned beef for a quick and low cost meal, and it is very versatile. Read the Variants. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams dry macaroni, or any bite size pasta, (1 lb)
- 1 can beef, (750 g / 1½ lb)
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each), Shortcut
- 1 packet beef gravy mix, Shortcut
- 1 can peas, drained, or 2 cups frozen and steamed
- salt and pepper, as desired
Instructions
- Heat a pot of salted water, when boiling, add the pasta and cook until tender, drain.
- While the water is heating for the pasta, prepare the packet of beef gravy in a small sauce pan.
- While the water is heating for the pasta, open and drain the can of beef, add to a pot and add the canned soup. Heat the pot on medium low heat, breaking up the beef with your spatula.
- When the pasta is tender and drained, add to the pot with the pork. Stir to combine, taste, and season with salt and pepper as desired.
- Add the peas and gravy, mix in. Cook until everything is heated through.
- Serve with a side veggy or salad. Enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Beef Gravy Mix.
Variants: 1. Add a can of drained vegetable, such as corn, diced carrots, or even mixed vegetables in place of peas. 2. Add a can of diced tomatoes. 3. Saute a diced onion, diced bell pepper, or even sliced mushrooms, or any combination of these, before adding the pork. 4. Add a jar of sliced green olives with pimentos. 5. Season with fajita seasoning. 6. Add rosemary, parsley, thyme, oregano, in addition to salt and pepper. 7. Use fresh ground beef or pork in place of canned.
