Archive for the ‘* Best Value $1 or Less per Serving’ Category
Hearty Chicken Salad
November 16, 2017 Lee
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Hearty Chicken Salad

Sounds like an excellent version of chicken salad. This is a 2 for 1 recipe, add trinity to the water when you boil the chicken, you get a quart or so of nice chicken broth for us in another recipe.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 750 grams chicken thighs, or breasts, or a combination
  • 2 stalks import celery, diced
  • 1/4 small onion, thinly sliced
  • 1 large carrot, shredded
  • 1/3 cup black olives, chopped
  • 1/3 cup mayo
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh parsley, chopped
  • salt and pepper, to taste

Instructions
 

  • In a large pot, add the chicken, skin on and bone in is perfect. Cover with 1 to 2 quarts of water, and if you want to make broth for use in other recipes, add 1 quartered onion, 1 roughly chopped carrot, and 1 stalk of roughly chopped celery (these are in addition to the ingredients listed) to the pot. Bring the pot to a boil then reduce to slow boil or high simmer, cook for 20 minutes or so until the chicken is cooked through.
  • Remove the pot from the stove and allow to cool to room temperature, leaving the chicken in the broth, this results in juicer chicken. When the pot has cooled, remove the chicken to a cutting board, strain the broth and discard the vegetables. Jar the broth and place in the fridge until use, max is about 3 days in the fridge or you can choose to freeze it for later use.
  • Remove any skin and bones and save for your dog. Now chop the chicken meat or just shred with your fingers. Add the meat to a mixing bowl.
  • Ad the remaining ingredients to the mixing bowl and mix. Taste and season with salt and pepper as desired. Cover and place in the fridge for at least 30 minutes before serving.
  • Serve on a bed of lettuce for a light lunch or dinner.

Notes

Figure about 60 Baht for the chicken, on the high side. For 4 servings, this is about 44 cents per serving.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Pantry Pasta
November 16, 2017 Lee
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Pantry Pasta

Sounds good and easy. I am looking forward to testing out the trick with the egg yolks. On my to cook list.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 slices bread
  • 6 tablespoons olive oil
  • 1 onion, diced
  • 2 cloves garlic, smashed and minced
  • 3/4 teaspoon crushed red pepper
  • 1/4 teaspoon sea salt
  • 3 tablespoons fresh parsley, chopped
  • 2 tablespoons capers, drained and chopped
  • 1-2 teaspoons lemon or lime juice
  • 350 grams dry spaghetti
  • 3 egg yolks
  • 1/2 cup Parmesan cheese, grated

Instructions
 

  • Heat your oven to 180 C. Line a baking sheet with foil or parchment paper. Cut the bread into 1/3 to 1/2 inch cubes. Toss the cubes with 1 tablespoon of olive oil. Spread the bread cubes in a single layer on the baking sheet. Bake until golden brown, 2 to 3 minutes but keep an eye on them. Remove from the oven and set aside. There, you just made croutons which will be used for a topping at the end.
  • Heat 4 tablespoons of olive oil in a large non stick pan, when hot, add the onion, garlic, salt, and red pepper, cook until the onion is golden brown.
  • Remove the pan from heat and mix in the parsley, capers, and 1 to 2 teaspoons of lemon or lime juice. Set aside.
  • Cook the pasta in a pot of boiling salted water until tender. Reserve 3 tablespoons of the pasta water and drain the rest.
  • In a medium bowl, add the egg yolks, slowly whisk in the reserved pasta water, then whisk in the remaining 1 tablespoon of olive oil.
  • Place the pan back on low heat and add the well drained pasta to the pan, pour the egg mixture over the pasta and toss to combine the pasta with the egg mixture and the contents in the pan. Cook for 2-3 minutes to warm everything through.
  • Divide among 4 bowls and top with the croutons you made and a sprinkle of Parmesan cheese.

Notes

Low cost. When I make this, I will also cook up some Italian sausage to go with this.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Spinach & Tomato Baked Eggs
November 16, 2017 Lee
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Spinach & Tomato Baked Eggs

Sounds good. This calls for fresh baby spinach, I will rework this when I make and use frozen chopped spinach. On my to cook list.
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
  

  • 4 eggs, chicken or duck
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 140 grams fresh baby spinach
  • 1 can whole peeled tomatoes, drained and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon paprika, sweet paprika if you have it
  • 2 teaspoons hot sauce, optional
  • 1/4 cup Feta cheese, crumbled

Instructions
 

  • Preheat your oven to 200 C. Oil 4 ramekins or Pyrex 10 ounce dishes.
  • Heat the oil in a medium saucepan, add the onion and saute until soft, about 5 minutes. Add the spinach and saute until wilted, about 2 minutes, then remove the pot from the heat. If you are going to be using Pyrex dishes, let this cool to room temperature.
  • In a mixing bowl, mix together the tomatoes, cumin, salt, pepper, paprika, and hot sauce if using. Then stir in the spinach mixture until just combined. Divide into the 4 ramekins or Pyrex dishes and make a depression in the center of each.
  • Crack an egg into each dish and sprinkle with the Feta cheese. Bake for 12 to 15 minutes, until the whites are set and the yolks still soft.
  • Serve with some toast for a breakfast, lunch, or even a light dinner.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Deviled Eggs with Pickled Shrimp
November 16, 2017 Lee
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Deviled Eggs with Pickled Shrimp

These sound delightful. Use pickled shrimp you have previously made, or you can use the steps here in this recipe to prepare those. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 45 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 24 deviled eggs

Ingredients
  

  • 24 cooked small shrimp, peeled, deveined, tail removed
  • 1 cup white vinegar
  • 12 hard boiled eggs, chicken or duck, peeled
  • 1/2 cup mayo
  • 2 tablespoons dill pickle juice
  • 1 teaspoon Old Bay seasoning, OR make from a shortcut
  • 1/2 teaspoon salt
  • pinch Old Bay seasoning
  • 24 tiny sprigs fresh dill

Instructions
 

  • To pickle the shrimp, place the prepared shrimp in a bowl and add the vinegar, place in the fridge for 30 minutes. OR use your own favorite pickled shrimp recipe.
  • Cut the eggs in half lengthwise, remove the yolks to a bowl and place the egg white halves on a serving tray.
  • Mash the yolks with a fork, then add the mayo, pickle juice, the teaspoon of Old Bay seasoning, and salt. Mix until smooth and creamy.
  • Drain the shrimp well, and set them aside. Pipe or spoon the filling evenly into each egg half. Sprinkle a little Old Bay seasoning on each egg, then place a shrimp and a tiny piece of dill on each egg.
  • Place in the fridge to chill for about 30 minutes, serve.

Notes

Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Old Bay Seasoning.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Ham & Potato Corn Chowder
November 15, 2017 Lee
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Ham & Potato Corn Chowder

Sounds really, lots of ways you can change this up to make it different each time.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 tablespoons butter
  • 1 onion, diced
  • 1-2 carrots, diced
  • 2 stalks import celery, diced
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup all purpose flour
  • 2 cups chicken broth, fresh or from powder
  • 2 cups milk
  • 750 grams potatoes, skin on, diced
  • 250 grams ham, diced
  • 1 cup corn, fresh, frozen (thawed), or canned
  • salt and pepper, to taste

Instructions
 

  • Heat the oil in a large pot, when hot, add the onion and celery, saute until tender, about 5 minutes.
  • Stir in the garlic, thyme, and flour, saute until the flour is lightly browned. about 1-2 minutes, stirring constantly.
  • Stir in the broth then add the milk, then the potatoes and carrots. Bring to a boil then reduce to a simmer and cook until the potatoes and carrots are tender, about 10-15 minutes, stir occasionally.
  • Add the corn (if using fresh corn, boil that first then cut from the cob), and the ham. Simmer until everything is heated through and piping hot. Taste and season with salt an pepper as desired.
  • Serve.

Notes

Low cost.
Variants: 1. Cook 4 strips of bacon and use the bacon fat to cook the onion and celery, garnish with the bacon chopped. 2. Reduce the potatoes and add some chopped cauliflower. 3. Saute the cubed ham before adding to the chowder. 4. Add sauteed mushrooms.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Pickle Deviled Eggs
November 15, 2017 Lee
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Pickle Deviled Eggs

I really like deviled eggs, and this sounds like a very tasty version. I made these on 19 Dec 2017, excellent. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 12 deviled eggs

Ingredients
  

  • 6 hard boiled eggs, chicken or duck
  • 3 tablespoons mayo
  • 1 tablespoon dill pickle juice
  • 2 teaspoons fresh dill, finely chopped
  • 1 teaspoon Dijon mustard
  • 1/4 cup dill pickles, chopped
  • salt and pepper, to taste
  • paprika, for garnish
  • dill pickles, sliced, for garnish
  • fresh dill, finely chopped, for garnish

Instructions
 

  • Eggs cooked and peeled, I use my fool proof shortcut for cooking these. I used duck eggs.
  • Peel the eggs and cut in half lengthwise, remove the yolks and place those in a mixing bowl, place the egg halves on a serving tray.
  • To the yolks, add the mayo, chopped pickles and pickle juice, dill, and mustard. Mash with a fork until mixed well and creamy. Taste and season with salt and pepper to your liking.
  • Fill the halved eggs with the yolk mixture. Garnish with a slice or two of thinly sliced pickle, then a light sprinkle of paprika, and just a little sprinkle of chopped dill. Refrigerate for at least an hour or two before serving.

Notes

Low cost.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Refrigerator Pickles.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,EGGS - ALL,Eggs - Chicken,Eggs - Duck
Mexican Scrambled Eggs
November 15, 2017 Lee
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Mexican Scrambled Eggs

Sounds delicious! I like the use of the coconut milk and the spices. I look forward to preparing this dish.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 6 eggs, chicken or duck
  • 1/2 cup coconut milk
  • 1/4 teaspoon Thai chili powder, For the US brands, 1 tsp is fine
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 2 tablespoons fresh cilantro leaves, chopped
  • 2 tablespoons cooking oil, coconut oil would be ideal
  • 1/2 onion, diced
  • 1/4 cup red bell pepper, diced
  • 2-3 plum tomatoes, diced
  • salt and pepper, to taste

Instructions
 

  • In a large mixing bowl, add the eggs, milk, chili powder, cumin, garlic powder, and cilantro. Whisk then set aside.
  • Heat the oil in a large non stick pan. When hot, add the onion, bell pepper, and tomatoes, season with salt and pepper as desired. Stir and cook for 5 minutes or until the onion and peppers are soft.
  • Whisk the egg mixture again, then pour into the pan, season with salt and pepper as desired and cook, stirring and folding to scramble the eggs, until the eggs are to your desired consistency.
  • Serve with toast and bacon.

Notes

Low cost.
Provided by What Great Grandma Ate and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Peanut Butter Sandwich Cookies
November 15, 2017 Lee
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Peanut Butter Sandwich Cookies

Sounds really good, and easy with minimal ingredients. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Dessert
Cuisine American
Servings 6 sandwich cookies

Ingredients
  

For the Cookies

  • 1 cup sugar
  • 1 cup peanut butter
  • 1 egg

For the Filling

  • 1/4 cup butter, (1/2 stick)
  • 1/4 cup peanut butter
  • 1 cup powdered sugar
  • 1-2 tablespoons milk

Instructions
 

  • Preheat your oven to 180 C. Line a baking sheet with parchment paper.
  • In a mixing bowl, add the sugar and egg and mix until creamy using an electric mixer. Add the peanut butter and mix together well.
  • Form 1 inch balls of dough, a small ice cream scoop would be ideal, or just use two spoons. Place on the parchment paper, goal is 12 balls.
  • Slightly flatten each ball with the back of a fork, then again at a 90 degree angle to make the crisscross pattern.
  • Bake for 12 minutes, remove and let cool for 1-2 minutes on the sheet.
  • Make the filling by adding the butter and peanut butter to a mixing bowl and beat with a electric mixer until smooth, slowly add in the powdered sugar and beat until smooth. Mix in the milk 1 tablespoon at a time to achieve the desired consistency.
  • Spread a tablespoon of filling on the bottom side of a cookie, top with another cookie, bottom side on the filling. Repeat for the remaining cookies, serve.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Potato & Broccoli Cheese Soup
November 14, 2017 Lee
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Potato & Broccoli Cheese Soup

Sounds good. I like a good broccoli and cheese soup, the potatoes sound like a good addition.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 cups chicken broth, fresh or from powder
  • 1-2 large carrots, diced
  • 4 medium potatoes, diced
  • 1 teaspoon onion powder
  • 2 small heads broccoli, chopped small plus stem
  • 3 tablespoons butter
  • 1/3 cup all purpose flour
  • 3 1/2 - 4 cups milk
  • 4 cups Cheddar cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon garlic pepper
  • 6 slices bacon, chopped and cooked crispy

Instructions
 

  • In a large pot, add the broth, carrots, potatoes, and onion powder. Bring to a boil and reduce to a simmer, cook for about 10 minutes.
  • While that is cooking, prep the broccoli, at 10 minutes, add that and cook for another 10 minutes.
  • While the soup is cooking, heat a medium pot and melt the butter, whisk in the flour and cook for a minute or two, always whisking, until the mixture is golden brown. Then whisk in the milk and whisk and cook for about 5 minutes until thickened.
  • Add the cheese and stir until mixed in and melted, add the salt and garlic pepper. Pour the cheese sauce into the soup, stir while doing this. Mix well.
  • Ass more milk to thin for a thinner soup. Taste and adjust salt and pepper to your liking.
  • Serve bowls topped with the bacon.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Easy Chicken Tetrazzini II
November 14, 2017 Lee
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Easy Chicken Tetrazzini II

Sounds good. Several cooking methods used but ultimately this will be a baked casserole.
Print Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

For the Chicken & Broth

  • 3 chicken breasts, boneless, skin on
  • 1 carrot, cut into 4 or 5 pieces
  • 1 onion, quartered
  • 1 stalk import celery, cut into 4 or 5 pieces
  • 7 cups water

Remaining Ingredients

  • 300 grams dry spaghetti, or fettuccine
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 cup Parmesan cheese, grated

Instructions
 

  • To make the broth, add the chicken, onion, carrot, and celery to a large pot with the 7 cups of water. Bring to a boil then reduce to a simmer, cook for about 20-30 minutes. Remove the pot from the burner and let it cool to room temp on its own, this will give good tender and juicy chicken.
  • Once cooled, remove the chicken to a cutting board.
  • Pour the liquid in the pot through a strainer, discard contents of the strainer, return the broth to the same pot. Now you have fresh homemade broth, wasn't that simple and easy?
  • Preheat your oven to 190 C. Butter a 9x13 baking dish and set that aside.
  • Bring the broth to a boil and add the pasta and cook until it is just tender. Remove the pot from the burner and let sit for 5 minutes.
  • While the pasta is sitting (it is soaking up flavor), go ahead and cut the chicken into bite size pieces, set aside.
  • In a large mixing bowl, add the two soups, garlic and onion powders, and half the cheese. Mix together. Now you are ready to put this together.
  • Drain the pasta. Place half the pasta in the baking dish and spread out to an even layer.
  • Layer half the chicken on top.
  • Spread half the soup mixture on the top.
  • Repeat the layers then sprinkle the remaining cheese on the top. Cover with foil and bake for 45 minutes.
  • Remove from oven, let rest for 5 minutes, serve with a salad for a nice meal.

Notes

Three good sized chicken breasts might, just might, cost 65 Baht. Without running the numbers, this is a Low Cost meal for sure.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,PASTA