Archive for the ‘* Fair Value $1.01 to $1.50 per Serving’ 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.
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. I look forward to making this as it sounds excellent.
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.
"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.
Sausage & Pasta
I found this recipe on Instagram, excellent flavor, easy to put together, but I did change the amount of chicken stock as the original did not have enough liquid for the pasta. The recipe here has that change included.
Ingredients
- 1 kilo smoked sausage, sliced ½" thick, (2 lb)
- 1 onion, diced
- 2 teaspoons garlic powder
- 4 cups chicken broth
- 2 cups water
- ½ cup heavy cream
- 1 can diced tomatoes, undrained
- 500 grams dry bowtie pasta, (1 lb)
- 2 cups Cheddar cheese, shredded
- black pepper, as desired, to taste
Instructions
- In a large pot on medium heat, add the sausage and cook, stirring/turning often, until cooked through and starting to brown. Remove to a dish lined with paper towels to drain.
- Same pot, medium to low heat, add a little cooking oil if there is no fat leftover from the sausage, add the onion and garlic powder, cook, stirring often, until the onion is softened and just starting to brown.
- Add the sausage back to the pot, then add the diced tomatoes, broth, cream, and dry pasta. Stir to mix together, season with black pepper as desired. Add the chicken broth and water. Cover and cook.
- Stir occasionally to prevent the pasta from sticking on the bottom, until the pasta is tender.
- Stir in 1 cup of shredded Cheddar cheese, once it is mixed in, add the second cup and mix that in as well.
- Once the cheese is mixed in, leave the cover off, turn off the heat, and let any remaining liquid evaporate, will take just a few minutes.
- Give the pot another stir, serve and enjoy.
Notes
Fair cost, I use Spicy Pork Sausages from Makro, this makes a lot so the cost per serving is reasonable.
Updated on 10 June 2024.
Chicken Nugget Cordon Bleu Casserole
This recipe is from a recipe site called Just a Pinch, and this is my tailored version of this recipe. It is easy to make, taste is excellent, and it is filling! I made this on 6 Jun 2024 and was well liked by the family. A great use for chicken nuggets, and the bleu cheese gives this casserole and excellent flavor.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams dry cavatappi pasta, or cellentani pasta, (8 oz)
- 170 grams bleu cheese, (6 oz)
- 1 kilo frozen chicken nuggets, thawed, you may not use all of them, (2 lb)
- 250 grams cooked ham, cubed, (8 oz)
- 250 grams Swiss cheese, cubed, (8 oz)
- 1 can condensed cream of chicken soup, (10½ oz / 298 g)
- ¾ cup heavy cream
- 1 cup milk
- 1 packet dry Italian salad dressing mix, Shortcut
- 2 tablespoons butter, melted
- ¾ cup panko breadcrumbs
- ½ cup Parmesan cheese, grated
Instructions
- Heat a pot of salted water to boiling, then add the pasta and cook until just tender, drain.
- While the pasta is cooking, preheat your oven to 180° C (350°F), and lightly grease with butter a 9x13 inch baking dish. Crumble the bleu cheese into the bottom of the baking dish evenly.
- Also while the pasta is cooking, cube the ham and Swiss cheese, set aside. Add the soup, cream, milk, and Italian seasoning mix to a mixing bowl and whisk together.
- After the pasta is drained, add that to the prepared baking dish and spread out evenly.
- Add the chicken nuggets on top of the pasta.
- Top the nuggets evenly with the ham and cheese.
- Pour sauce over evenly over the casserole.
- In another mixing bowl, add the melted butter, panko, and parmesan cheese, mix together and sprinkle evenly over the top of the casserole. (I skipped this step as the dish was heaping!)
- Bake for 30 minutes or until lightly browned and bubbly.
- Let cool for 5 minutes, serve and enjoy.
Notes
Fair cost per serving based on the cheese used, but makes a lot so the cost is reasonable.
Shortcut: Italian Dressing Mix.
Variant: 1. Use Condensed Creamy Mushroom Chicken Soup in place of the Condensed Cream of Chicken Soup.
Updated on 06 June 2024.
