Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ Category
Tuna Macaroni Salad
This recipe comes from Just a Pinch Recipe Club, and there is many variants to this. I remember my Mom making this when I was growing up, so I found a recipe that sounds really close.
Ingredients
- 2 cups dry macaroni
- 1 red onion, diced
- 1-2 stalks celery, diced
- 12 green olives with pimento, sliced or chopped, about ⅓ cup
- ⅓ cup frozen peas
- 1 cup mayo, and as needed
- ½ teaspoon salt
- ½ teaspoon black pepper, or to taste
- 3 cans tuna, drained, about 5 oz each
Instructions
- Heat a pot of salted water to boiling, then add the dry macaroni, and after about 5 minutes of cooking, add the frozen peas. Cook until just tender, then drain, and let cool while preparing the rest.
- Prepare the onion, celery, and olives, add to a mixing bowl and mix together.
- Add the drained macaroni and mix together.
- Add the mayo and mix everything together, taste and add salt and pepper as desired.
- Add the drained cans of tuna and mix together. Cover and place in the fridge to chill for 2-3 hours before serving.
- Serve as a side dish or as a light main dish with a steamed veggy.
Notes
Fair cost per serving.
Variant: 1. Add 3-4 chopped hard boiled eggs.
Ground Beef & Beans
This is an old time recipe that is simple and delicious, this is my version of this classic dish.
Ingredients
- 500 grams ground beef, (1 lb)
- 1 onion, diced
- 2 cans baked beans, (425 g / 15 oz each)
- 1 tablespoon Worcestershire sauce
- ¼ cup ketchup
- black pepper, as desired
Instructions
- Heat a large non stick pan on medium heat, when hot, add the ground beef and diced onion. Cook, stirring and breaking up the beef with a spatula until no longer pink, season with black pepper as desired during cooking. Drain fat from skillet.
- Add remain ingredients and stir together, turn heat to low and simmer for 15-20 minutes, stirring occasionally.
- Serve with sides of your choice, enjoy.
Notes
Fair cost per serving based on the ground beef.
Variants: 1. Use pork & beans in place of baked beans. 2. Use any canned beans you like, such as white or pinto - just remember to rinse and drain plain canned beans.
Cowboy Beans
This is a simple Cowboy Beans recipe, there is plenty of recipes out there that use different beans and sauces, consider this recipe as just a basic or starter version, and tailor as you see fit.
Ingredients
- 250 grams bacon, (8 oz)
- 500 grams ground beef, (1 lb)
- 1 onion, diced
- 2 cans baked beans, (425 g / 15 oz each)
- ½ cup ketchup
- prepared yellow mustard, couple of squirts
- black pepper, as desired
Instructions
- Heat a large non stick pan on medium heat, add the bacon and cook until crispy, drain bacon on paper towels and drain fat from the pan. After the fat is drained from the bacon, chop the bacon and set aside.
- To the same pan on medium heat, add the onion and ground beef, breaking up and turning the meat with a spatula as you cook. When there is no pink remaining, drain fat from the pan.
- Add the beans, ketchup, and a couple of squirts of mustard, stir everything together, reduce heat to low, cover, and simmer for about 20 minutes.
- Ladle into bowls, serve and enjoy.
Notes
Fair cost per serving based on the ground beef.
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.
Hot Dog Stroganoff
This is easy to prepare and the taste is quite good, family loved this dish.
Ingredients
- 500 grams bowtie pasta, (1 lb)
- 1 tablespoon butter
- 8 hot dogs, sliced
- 1 medium onion, diced
- 1½ cups beef stock
- 1 cup sour cream
Instructions
- Heat a pot of salted water to a boil, then add the pasta, cook until tender, drain.
- While the pasta is cooking, heat the butter in a non stick pan, when hot, add the diced onion and sliced hot dogs, sauté for 5 minutes.
- Pour in the beef broth and bring to a boil, and reduce to a simmer. Let broth reduce for 10 minutes.
- Remove from heat and stir in the sour cream, taste and season with salt and pepper as desired.
- Add the sauce to the drained pasta, mix together.
- Serve and enjoy.
Notes
Fair cost per serving.
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.
Tuna Noodle Casserole II
This recipe comes from the Just a Pinch Recipe Club, common ingredients, easy to assemble, and is delicious!
Equipment
- Baking Pan (9x13 inch)
Ingredients
- 450 grams dry elbow macaroni, (1 lb)
- 4 cans tuna in water or brine, drained, (5 oz / 140 g drained weight each)
- 2 cans condensed cream of mushroom soup, (10½ oz / 298 g each)
- ½ cup milk
- 1 can peas, drained, (15 oz / 425 g)
- 1 teaspoon black pepper
- sliced Cheddar cheese, enough to cover the top of the casserole
Instructions
- Heat a pot of salted water to boiling, then add the macaroni and cook until just slightly before tender.
- Preheat your oven to 180° C (350° F) and get out a 9x13 baking dish.
- Drain the macaroni and add to a large mixing bowl or pot.
- Add the drained tuna, soup, milk, black pepper, and peas to the macaroni.
- Mix together.
- Pour into the 9x13 backing dish and spread out evenly. (I forgot the peas when I first mixed this but added them just before I put the mixture into the baking dish.)
- Place the sliced cheese in a single layer to cover the casserole, about 10 slices. I used Swiss instead of Cheddar.
- Bake for 30-45 minutes to heat through and to lightly brown the cheese.
- Serve with a vegetable side dish as you desire, enjoy.
Notes
Fair cost per serving.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Poached Chicken
This recipe comes from a social media friend and comes highly recommended. This method produces juicy and tender chicken, and is excellent with the Mustard Sauce listed in the Notes section.
Equipment
- Instant Read Thermometer
Ingredients
- 2 chicken breasts, boneless, skinless, or bone in thighs
- 1 cup Chardonnay
- 4 cups chicken broth, or water
Recommended Aromatics #1
- 2 cloves garlic, peeled, cut in half
- 2 bay leaves
- 1 teaspoon black peppercorns
Recommended Aromatics #2
- 1 lemon, slicked thick
- 1 teaspoon black peppercorns
- 2 cloves garlic, peeled, cut in half
Instructions
- Place the chicken breasts in a medium size saucepan, add the wine.
- Now add the broth, or water, to just cover the chicken by 1 inch.
- Add just one of the Recommended Aromatics ingredients. If using water as part of the liquid, go ahead and add 1 teaspoon of salt as well.
- Place the saucepan on medium low heat and bring to a boil. Once boiling, turn off the heat but leave saucepan on the same burner.
- Turn the chicken over then cover the saucepan with a lid for 15 minutes, the chicken is still cooking.
- Check the internal temp of the thickest part of a chicken breast, the chicken is done when it reads 74° C (165° F).
- Remove the chicken to a cutting board and let it rest for 5 minutes. Slice.
- Serve and enjoy. Topped with Mustard Cream Sauce is optional but worth it.
Notes
Fair cost per serving.
Mustard Cream Sauce.
Basic Chili III
Another name could be Skillet Chili since I made this in a wok pan. I made this on 15 Oct 2024 with ingredients I normally keep on hand. Easy and tasty chili.
Ingredients
- 500 grams ground beef
- 1 onion, diced
- 3 tablespoons chili seasoning mix, (or one 1 or 1¼ oz / 28 or 35 g packet)
- 1 can diced tomatoes, undrained, (565 g / 20 oz)
- 2 cans red Kidney beans, undrained, (400 g / 14 oz each)
Instructions
- Heat a non stick wok pan or pot, add the ground beef and onion, breaking up the beef with a spatula, cook until no pink is visible, drain off most of the excess fat.
- Add the chili seasoning mix.
- Stir the mix into the beef.
- Pour in the tomatoes and beans, mix together. Bring to a boil, then reduce heat and simmer, stirring occasionally, for about 15-20 minutes.
- Serve and enjoy. Top with oyster crackers, shredded cheese, or sour cream, as desired.
Notes
Fair cost per serving.
Variants: 1. Add a diced green bell pepper when cooking the beef. 2. Use ground pork in place of beef. 3. Use canned pinto beans in place of red kidney beans.