Archive for the ‘* High Cost $1.51+ per Serving’ Category
Crock Pot Bowtie Casserole
This is an easy to make casserole in a slow cooker, and has lots of potential! Think using cubed chicken or minced pork. For greens instead of spinach, try some of the greens available at Tesco and most open markets, like Chinese Cabbage or Mustard Greens. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
- 750 grams ground beef, or minced or chicken, (1½ lb)
- 1 onion, chopped
- 1 clove garlic, minced
- 1 can tomato sauce, 1½ cups, Shortcut
- 1 can stewed tomatoes, 565 gram can, or use fresh tomatoes, chopped
- 1 teaspoon oregano
- 1 teaspoon Italian seasoning, Shortcut
- salt and pepper, to taste
- 300 grams spinach, frozen (thawed) or fresh, (10 oz)
- 500 grams dry bowtie pasta, or corkscrew pasta, cooked and drained, (8 oz)
- ½ cup Parmesan cheese, shredded
- 1½ cups Mozzarella Cheese, shredded
Instructions
- Brown ground beef with onion and garlic, no need to cook it through, just brown it. Put in slow cooker and add sauce, tomatoes, and seasonings.
- Cook for 6-7 hours on Low setting.
- During the last 30 minutes, add the spinach, pasta, Parmesan cheese, and 1 cup of the Mozzarella cheese, and mix well, then turn the heat setting to High. Add the last ½ cup of Mozzarella cheese on to and allow to melt.
Notes
Ground beef would run about 150 Baht/kilo. Mozzarella cheese will run about 142 Baht for a package, and Parmesan will run about 140 Baht for a package, each package should be around the correct measurements needed. Mozzarella you will need to shred, Parmesan comes shredded. Even though the recipe calls for 750 grams of meat, just with a kilo and call it good, no one will complain. For these three major items, the cost would be about $2.12 per person for 6 meals. Not bad overall, still a reasonable dish to make at home instead of the high prices of a restaurant.
Shortcut: Tomato Sauce, Italian Seasoning.
Creamy Burrito Casserole
An easy to make casserole. I will be trying this one soon! Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef, OR minced pork, OR chopped chicken
- 1 small onion, chopped
- 1 packet taco seasoning mix, OR make from a shortcut
- 6 large flour tortillas
- 1 can refried beans, OR make from a shortcut
- 2-3 cups Cheddar cheese, shredded
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 4 ounces sour cream, OR make from a shortcut
Instructions
- Preheat your oven to 180 C.
- Brown the ground beef and onion, drain off the fat. Add taco seasoning and stir in refried beans (the home made slow cooker refried beans recipe on this site would be an excellent choice) and cook for just a few minutes, then remove from heat and set aside.
- Mix the soup (no water) and sour cream in a separate bowl.
- Spread 1/2 the soup mixture in the bottom of a baking dish. Tear up 3 tortillas and spread over the soup mixture.
- Spread 1/2 the meat mixture of the tortillas, and add a layer of cheese.
- Repeat the layers ending up with cheese on the top.
- Bake uncovered for 20 to 30 minutes or until the cheese starts to brown a bit and is bubbly. Remove from oven and allow to cool for 5 minutes, serve.
Notes
500 grams of minced pork is about 55 Baht, ground beef would be about 110 Baht for 500 grams. Tortillas, store bought, will add to the cost about 200 Baht, Cheddar cheese will add 180 Baht minimum. For 6 servings, this is about $2.14 per serving.
If you make the shortcuts listed, this will reduce the cost.
The beauty of this recipe, you can easily tailor this, such as using chicken instead of beef or pork, adding fresh chilis, etc.
Shortcuts: Taco Seasoning, Refried Beans, Condensed Cream of Mushroom Soup, Sour Cream.
Adapted from an internet recipe.
Slow Cooker Chicken Stuffed Bell Peppers
Easy to prepare and do ahead recipe. You can add other leftover vegetables from the fridge and other spices to suit your mood.
Ingredients
- 4 red bell peppers, or yellow, gives a much better flavor than the green
- 4 chicken breasts, boneless, skinless, cut into strips like you would do for a stir fry
- 1 medium onion, chopped
- 1 can sweet corn, 165 gram can, the really small one
- 1 teaspoon cumin
- 1 teaspoon chili flakes, OR fresh chilis of your liking
- 1 cup cooked rice
- 2 plum tomatoes, chopped
- 1 cup chicken stock
- salt and pepper, to taste
Instructions
- Slice the top off each pepper, save the tops and pop out the stems. Remove seeds & membranes from peppers, do not puncture the bottoms. Dice the tops.
- Saute the chicken in a non stick skillet for 5 minutes with just a small splash of olive oil, remove from the pan (not trying to cook them through, just giving them a head start).
- Same pan, saute the onion until transparent, about 3-5 minutes.
- Add the cumin, chili flakes, salt and pepper to taste, and mix in, then add the chicken again, then the rice, corn, chopped tomatoes, and the chopped pepper tops. Mix to combine and remove from heat.
- Fill each pepper with the mixture and place in the slow cooker. Any extra meat mixture left over, pack that around the peppers.
- Add the chicken stock to the slow cooker and turn on Low for 5 hours and cover. Do not open the lid unless you see no liquid in the pot, just add another cup of water then.
- Serve and enjoy.
Notes
Chicken breast would be about 87 Baht/kilo, get 4 breasts and work with that, the cost will be close to 80-90 Baht. The bell peppers will run between 30 and 40 Baht each, for this pricing I will use 35 Baht per pepper. This meal is $1.70 per serving. Still reasonable and nutritious.
Variants: 1. If you want to add cheese, fill each pepper half full of meat mixture, then add some shredded cheese of your choice, then fill the peppers to the top with the meat. 2. You can also substitute or add to the corn, any vegetables you have left over in the fridge, celery and chives works very well. 3. Use ground chicken, or coarse ground chicken instead of the sliced chicken.
Adapted from an internet recipe.
Variant 3. suggested by good friend, Jason Hanchey.
United States.
United States.
Stuffed Bell Peppers I
I like Stuffed Peppers, and when I did not have an oven, I made these and simply steamed them in a pot with some water, they were excellent. These can be steamed, baked, or even made in a slow cooker, cooking time varies. No need to use green bell peppers, feel free to use red or yellow ones. This is a versatile recipe, if you do not want to use cheese, leave it out, if you want to add mushrooms, added them, this recipe can be adapted to many tastes.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 6 small bell peppers, red, yellow, or green
- 500 grams ground beef, or minced pork, (1 lb)
- 1 onion, diced
- 1 tablespoon oregano
- 2 eggs
- 2 cups cooked rice
- 1 cup tomato sauce
- salt and pepper, to taste
- 1 cup Cheddar cheese, shredded, (4 oz / 113 g)
Instructions
- Preheat your oven to 180° C (350° F), cut tops off peppers, remove seeds and pulp. Place peppers in a baking dish. A 7x11 dish holds 6 small pepper, a 9x13 dish will hold 6 large peppers.
- Dice tops of peppers. Add the ground beef, onion, eggs, tomato paste, oregano, diced tops, rice, salt and pepper to a mixing bowl.
- Mix together with a sturdy spoon.
- Fill each pepper half full with meat mixture.
- Add some Cheddar cheese to each pepper.
- Top with remaining meat mixture, mounding the tops. Any meat left over, just pack in a small baking dish. Add ⅓ cup water to the baking pan.
- Cover pan with foil, bake for 30 minutes. Uncover and bake for another 30 minutes. Top each pepper with Cheddar, bake for an additional 5-10 minutes.
- Serve and enjoy.
Notes
Fair cost per serving.
Updated on 14 August 2021.
One Skillet Cheesy Taco Pasta
This is a one skillet pasta dish, just a few steps to prepare this, that's it. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 tablespoon olive oil
- 500 grams ground beef, OR minced pork, OR ground chicken
- 1 small onion, diced
- 3 cloves garlic, smashed and chopped
- 2 1/2 cups water, divided
- 1 cup salsa
- 1 cup whole kernal corn, fresh, frozen, or canned
- 1 packet taco season mix, OR make from a shortcut
- 1 tablespoon corn starch
- 2 cups dry elbow macaroni
- 2 cups Cheddar cheese, shredded
Instructions
- In a large skillet, heat the olive oil and add the onion and garlic and cook until translucent, add ground beef or pork and cook completely through, drain any fat.
- Add in one cup of water, salsa, corn, taco seasoning, and corn starch. Stir well and add in the pasta. Bring to a boil and then lower to low-medium heat and cover the skillet with a lid and simmer for 5-7 minutes, stir occasionally, then add the last amount of water and stir again. Return lid on the skillet and simmer on low heat until pasta is tender, about another 5-7 minutes. Stir occasionally.
- When pasta is tender, remove from heat and cover with cheese, let it melt for a few minutes then gently mix. Serve and cover with optional toppings, such as chopped spring onions, sour cream, diced tomatoes, even diced avocado.
Notes
Minced beef or pork, plus cheese will be the most expensive items here. Minced pork is about 108 Baht/kilo, 500 grams would be 54 Baht (I'll estimate 500 grams of beef is 100 Baht). Cheese, real Cheddar will run about 180 Baht per 250 grams (which should be enough). For 6 people, the major cost is 350 Baht, or $1.75 each serving.
Shortcut: Taco Seasoning.
Adapted from an internet recipe.
Cottage Cheese Chicken Enchiladas
These are excellent enchiladas. This is not a low cost meal, but if using all home made ingredients, you save some money. Links to the shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (9x13 inch)
Ingredients
- 3 chicken breasts, boneless and skinless, or 6 thighs
- 1 tablespoon olive oil
- 1 onion, small, diced
- 2-3 fresh green chili peppers, seeded and chopped
- 1 packet taco seasoning mix, Shortcut
- ½ cup sour cream, Shortcut
- 2 cups Cottage cheese, Shortcut
- 1 teaspoon salt
- 1 pinch black pepper
- 12 corn tortillas, 6 inch
- 2 cups Monterey Jack cheese, shredded, or Cheddar cheese
- 1 can enchilada sauce, Shortcut
Instructions
- Boil the breasts or thighs until cooked, allow to cool then shred, discarding any skin and bones.
- To make the meat mixture: heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and cook according to package directions.
- To make cheese mixture: in a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
- Preheat your oven to 180° C (350° F). Lightly grease a 9x13 inch baking pan with butter.
- To assemble: heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place seam side down in the prepared baking dish. Top with any remaining meat and cheese mixture, enchilada sauce, and remaining shredded cheese.
- Bake for 30 minutes or until cheese is melted and bubbly.
- Serve with beans on the side and additional cheese if desired.
Notes
Boneless and skinless chicken breasts run about 87 Baht/kilo. For this recipe, 3 might set you back about 80 Baht. For the tortillas, I do not have a price on that, what I use was brought here from Phuket so I have no idea about the cost, considering that, I would say the cost per serving is about $1.50 to $2, max. Make the cottage cheese and seasoning packets yourself and save a lot of money as well.
Shortcuts: Taco Seasoning, Cottage Cheese, Enchilada Sauce, Sour Cream.
Variant: 1. Use flour tortillas in place of corn tortillas.
Cottage Cheese Pierogies
This is an Old World classic that can be tailored to any taste and is not only easy to make, but very low cost as well. This will be a must try for me. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
Filling
- 2 cups Cottage cheese, OR make from a shortcut
- 1 egg, slightly beaten
- salt, to taste
Pierogi
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 1 egg
- 2 teaspoons oil
- 3/4 cup warm water
Instructions
- Mix the flour with the salt in a deep bowl. Add the egg, oil, and water to make a medium soft dough. Knead on a floured board until the dough is smooth. Caution: too much kneading will toughen the dough. Divide the dough into 2 parts. Cover and let stand for at least 10 minutes.
- Combine the cottage cheese with the egg and season to taste with the salt.
- Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter, or as most old-world grandmothers did, with the open end of a drinking glass. Put the round in the palm of your hand. Place a spoonful of filling in it, fold over to form a half circle and press the edges together with the fingers. The edges should be free of filling. Be sure the edges are sealed well to prevent the filling from running out.
- Place the pierogi on a floured board or tea towel and then cover with another tea towel to prevent them from drying out.
- Once you have all the pierogies made, drop a few pierogies into a large quantity of rapidly boiling salted water. Do not attempt to cook too many at a time. Stir gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot. When they float remove them with a slotted spoon and place in a colander and drain thoroughly.
- After all the pierogies are boiled and drained, pan fry in butter or bacon fat until golden brown. This dish can be served as a stand alone meal or paired up with kielbasa sausage.
Notes
If making these with store bought Cottage Cheese, the price per person would be high. If making this from our Cottage Cheese recipe on this site, use 2 liters of milk to make the cheese, yield should be 2 cups of cheese, cost would be about 120 baht for 2 liters, for 4 people, cost is about 90 cents per meal per person.
The great thing with this recipe, is that is just a base to start from, for fillings you can also use minced meat and onion (beef, pork, chicken), sauerkraut and or mushrooms, mashed potato and Cottage Cheese.
Shortcut: Cottage Cheese.
Adapted from an internet recipe.
Beer Braised Pork Knuckles
To start off, this is not a $1 meal by any means. Simple recipe however. The crackling (skin) was perfect, the internal temperature was spot on for pork, bone pulled right out (great treat for our dog), and the meat was fork tender with a delicious flavor.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 2 pork knuckles, these were 800 grams each
- salt and pepper, to taste
- garlic powder, to taste
- 1 onion, sliced
- 2 cans beer, room temperature
Instructions
- Preheat your oven to 220° C (425° F). Get out a 7x11 inch baking dish.
- Score the skin of the knuckles.
- Slice an onion and place that on the bottom of the baking dish, place knuckles on top, extra onion, just put that around the knuckles.
- Pour a can of beer over the knuckles then generously add garlic powder and ground black pepper to the knuckles, add salt to your liking.
- Put in the pre-heated oven for 30 minutes, remove and pour another can of beer over the knuckles. Reduce heat on the oven to 180° C (350° F) and put the baking dish back in the oven for 2 hours.
- After 2 hours, increase heat back to 220° C (425° F), remove the pan and baste the knuckles with the liquid in the pan, put back in the oven for another 30 minutes.
- You can either carve these or leave whole, in Germany, I guess it is tradition that one knuckle is one serving to a person and plated like that.
- Sides would be mashed potatoes, potato salad, buttered egg noodles, or sauerkraut, and as green vegetable.
Notes
I found these in Makro, frozen. Each is 800 grams and cost is 200 baht each. If serving one knuckle for 2 people (easily done), the cost would be about $2.95 per person. A bit more expensive than other meals listed here but is a great treat for yourself.
