* Best Value $1 or Less per Serving | Thailand 1 Dollar Meals

October 17, 2017 Lee

Leave a comment

Bacon Gravy & Biscuits

This is a Southern US dish and any kind of gravy on biscuits is good. You can use refrigerated biscuits or homemade, I am going the route with homemade. Link to the shortcut is listed in the Recipe Notes section.

Print Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Breakfast, Lunch, Main Dish

Cuisine American

Servings servings

Ingredients

1 can refrigerated biscuits, see Step 1
4 slices bacon
1 cup milk, or as needed
1/4 cup all purpose flour
salt and pepper, to taste

Instructions

You can use a can of refrigerated biscuits and just prepare those according to the package instructions, make homemade biscuits with your favorite recipe, or you can use the shortcut for biscuits here on this site, link to that is in the Recipe Notes section.
Prepare and bake the biscuits. Remove from oven when they are done, don't forget about the biscuits.
Cook the bacon in a deep heavy pan until crispy. Remove the bacon when done, leaving the fat in the pan.
While the pan is still on low heat, stir in the flour into the bacon fat so no lumps form, then whisk in the milk, continue cooking and whisking until thickened.
Crumble the bacon and stir into the gravy, season gravy with salt and pepper to taste.
Split the biscuits in half and spoon over the gravy, couple of sunny side up eggs would be great as well. Enjoy.

Notes

Low cost.

Shortcut: Biscuits.

Adapted from an internet recipe.

* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!)

Breakfast Casserole II

October 14, 2017 Lee

Leave a comment

Breakfast Casserole II

Sounds really good, would be perfect when having house guests stay over. This is basically a make with what you have on hand recipe or if you do not like a particular ingredient, swap it out for something you like. Link to the shortcut is listed in the Recipe Notes section.

Print Recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Course Breakfast, Main Dish

Cuisine American

Servings servings

Ingredients

10 eggs, chicken, duck, or a combination of both
1/2 cup milk
2 cloves garlic, smashed and finely minced
salt and pepper, as desired
1 1/2 cups Cheddar cheese, shredded
500 grams hash brown potatoes, OR make from a shortcut
150 grams frozen spinach, thawed, water squeezed out
1 onion, diced
1 green bell pepper, diced
1/2 cup fresh mushrooms, diced
1 roma tomato, diced
1 avocado, sliced
1 jalapeno pepper, diced

Instructions

Preheat your oven to 190 C. Lightly butter a 9x13 baking dish.
Spread out the has browns in an even layer in the baking dish, then spread out the spinach over the potatoes. Next spread out the onion, mushrooms, and bell pepper evenly in the dish.
In a mixing bowl, whisk together the eggs and milk, stir in the garlic, salt and pepper as desired, then mix in the cheese. Pour mixture into the baking dish. Cover with foil and bake for 1 hour.
Remove the dish from the oven, sprinkle on the diced tomato and jalapeno, place the avocado slices on the top.
Serve.

Notes

The cheese is the only costly item used here, figure 170 Baht for the cheese. For 8 servings, this is about 63 cents per serving.

Shortcut: Hash Brown Potatoes.

Provided courtesy of good friend, Stephen Connell.
United States.

* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),CASSEROLES,EGGS - ALL,Eggs - Chicken,Eggs - Duck

Chicken Curry II

October 13, 2017 Lee

Leave a comment

Chicken Curry II

Stephen Connell, United States.

This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Lunch, Main Dish

Cuisine Indian

Servings servings

Ingredients

500 grams chicken breasts, boneless, skinless, cut into strips, (1 lb)
salt and pepper
2½ teaspoons curry powder, divided
3 tablespoons cooking oil, divided
1 onion, finely diced
4 cloves garlic, minced
1 tablespoon fresh ginger, grated, or ⅛ to ¼ teaspoon powder
2 cups chicken broth
1 tablespoon cornstarch
2 teaspoons sugar
1 cup frozen peas, no need to thaw
¼ cup plain Greek yogurt
¼ cup fresh cilantro, chopped

Instructions

After the chicken is sliced into strips, about ¼ inch thick or so, spread them out and sprinkle with about ¾ teaspoon of salt, ¼ teaspoon of black pepper, and 1 teaspoon of curry powder, mix together.
Using a large non stick pan, heat 1½ tablespoons of oil on medium high heat, when hot but not smoking, add the chicken in a single layer and cook, stirring often to just lightly brown them, no need to cook all the way through, about 3 minutes. Remove from the pan and set aside.
Reduce the heat on the pan to medium and add the rest of the oil, and the onion and cook until softened and translucent, then stir in the garlic, ginger, and remaining curry powder and cook until fragrant, maybe a minute or so, stir often.
Whisk the cornstarch, sugar, and a pinch of salt into the broth then add the broth to the pan, bring to a boil then reduce to a simmer until the sauce is thickened, about 5 minutes. Return the chicken to the pan along with the peas and simmer until the chicken is cooked through, takes just a few minutes.
Remove the pan from the heat, stir in the yogurt and cilantro, taste and adjust seasoning with salt and pepper if desired.
Serve with steamed rice.

Notes

Figure about 70 Baht for the chicken. For 4 servings, this is about 52 cents per serving.

Variant: 1. Replace the chicken with beef or large prawn.

* Best Value $1 or Less per Serving,: INDIAN,CHICKEN & TURKEY

Bacon Wrapped Stuffed Green Chile

October 13, 2017 Lee

Leave a comment

Bacon Wrapped Stuffed Green Chile

This comes from a good friend that has prepared this and his results are outstanding, that works for me so this is on my to cook list soon.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Appetizer

Cuisine American

Servings servings

Ingredients

8 fresh green chilies, roasted and peeled
250 grams Cream cheese, softened, this is 1 standard block
100 grams Sharp Cheddar cheese, grated
3/4 cup onion, minced or shredded
2 cloves garlic, smashed and finely minced
1/4 teaspoon chili powder
8 slices bacon
16 toothpicks

Instructions

In a medium sized bowl, mix together the cream cheese, cheddar, onion, chili powder, and garlic. Set aside. Preheat your oven to 200 C.
When peeling the chilies take care not to damage them. Make a slit down the length of each chili and remove the seeds. Stuff each chili with the cheese mixture.
Use a toothpick to secure one end of a slice of bacon at the stem end, wrap the bacon around the chili, try not to overlap, and wrap towards the pointy end, secure with another toothpick.
Place the chilies on a foil lined baking sheet and bake for 25-30 minutes, then switch the oven to broil (top coil for counter top ovens) and bake for another 10 to 15 minutes or until the bacon is golden brown.
Serve.

Notes

The cream cheese will cost 120 Baht, the bacon about 100 Baht. For 8 servings as appetizers, this is about 80 cents per serving.

Provided courtesy of good friend, Jerry Juliana.
United States.

* Best Value $1 or Less per Serving,APPETIZERS / SNACKS

Slow Cooker Chicken Stroganoff II

October 13, 2017 Lee

2 Comments

Slow Cooker Chicken Stroganoff II

This sounds really good, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.

Print Recipe

Prep Time 5

Cook Time 4

Total Time 4 5

Course Main Dish

Cuisine American

Servings servings

Ingredients

4 chicken breasts, boneless, skinless, cut into strips
500 grams fresh Shiitake mushroom, stems removed, sliced
3 tablespoons butter
1-2 packets Italian dressing mix, OR make from a shortcut
1-1 1/2 cups chicken stock, fresh or from powder
250-300 grams Cream cheese, 1 to 1 1/2 blocks, cubed, softened

Optional, for a thicker sauce

2-3 tablespoons cornstarch
1/3 cup cold water

Instructions

Grease your slow cooker insert with the butter, then leave the rest of the butter in the bottom. This prevents some sticking and adds flavor.
Add the chicken and mushrooms, pour the stock in, and sprinkle the Italian Seasoning mix over the top, use two packets for a more seasoned dish. Cover and cook on Low setting for 4 to 6 hours, no peaking until 4 hours have passed, then check the chicken for tenderness.
30 minutes before serving, turn the slow cooker to the High setting, cut the cream cheese into cubes and stir into the chicken and mushrooms, cover and continue on High setting for about 15 minutes, then stir again to fully combine the cheese into the mixture.
Serve with rice, pasta, mashed potato, and a vegetable for a complete meal.

Optional, for a thicker sauce

Mix the cornstarch and cold water in a small bowl to make a slurry, remove the cover of the slow cooker and slowly stir in the slurry. Cover and cook for another 20-30 or until the sauce thickens.

Notes

Figure about 70 Baht for the chicken, 120 Baht for the Cream cheese. For 6 servings, this is about 93 cents per serving.

Shortcut: Dry Italian Salad Dressing.

Variant: 1. Add some chopped long beans (green beans) for additional flavor.

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

* Best Value $1 or Less per Serving,Chicken - Slow Cooker

Avocado Egg Salad Sandwich

October 12, 2017 Lee

Leave a comment

Avocado Egg Salad Sandwich

Sounds good, I will have to make these.

Print Recipe

Prep Time 5

Total Time 5

Course Breakfast, Lunch, Main Dish

Cuisine American

Servings servings

Ingredients

7-8 hard boiled eggs, chopped
1/4 cup mayo
1 teaspoon lime juice
2 tablespoons fresh cilantro, minced
1 teaspoon sea salt
pepper, to taste
1/2 teaspoon Dijon mustard
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 ripe avocado, chopped, mash to desired consistency
sliced bread, for serving

Instructions

Add everything except the avocado to a medium size bowl and mix to combine. Add the avocado and mix that in.
Spread on bread of your choice, top with another slice of bread, enjoy.

Notes

Low cost.

Shortcut: Perfect Hard Boiled Chicken Eggs.

Variant: Add a pinch of curry powder.

Provided courtesy of good friend, Stephen Connell.
United States.

* Best Value $1 or Less per Serving,BURGERS & SANDWICHES

Simple Thick Cut Pork Chops

October 12, 2017 Lee

Leave a comment

Simple Thick Cut Pork Chops

Four ingredients and very simple instructions makes for tasty thick cut pork chops. This is for 1 1/2 to 2 inch thick chops, bone in or bone out.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Dish

Cuisine American

Servings servings

Ingredients

4 thick cut pork chops, 1 1/2 to 2 inches thick
olive oil
salt
pepper

Instructions

Preheat your oven to 200 C.
Rub olive oil over all sides of the pork chops, about a tablespoon or so. Generously salt both sides and pat that in well and the same with the pepper. Let the chops sit out.
Preheat your oven to 200 C. Once the oven is hot, heat a oven proof pan, cast iron would be ideal, over high heat.
When the pan is almost smoking, add the chops and sear for 2 minutes on each side.
Place the pan in the oven and figure about 15 minutes for a 1 1/2 inch thick chop, 20 minutes for 2 inch thick. Internal temp should be 63 C / 145 F. Remove from oven and let rest for for 5 minutes.
Serve with mashed potatoes and a vegetable for a complete meal.

Notes

I will price this the next time I pick up boneless pork chops. This is low cost however.

Adapted from an internet recipe.

* Best Value $1 or Less per Serving,5 Ingredients or Less,PORK

Citrus Marinated Pork Chops

October 12, 2017 Lee

Leave a comment

Citrus Marinated Pork Chops

This sounds really good and I have some thick pork chops I am going to try this with.

Print Recipe

Prep Time 6

Cook Time 20

Total Time 6 20

Course Main Dish

Cuisine American

Servings servings

Ingredients

juice from 2 limes
juice from 2 oranges
1 1/2 tablespoons balsamic vinegar
2-3 cloves garlic, smashed and minced
1/2 teaspoon salt
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1 teaspoon black pepper
4 pork chops, 1 inch thick
1 tablespoon olive oil, plus 1 teaspoon
1 tablespoon unsalted butter

Instructions

In a large baking dish (glass, do not use metal), add the pork chops in a single layer, mix together the first 8 ingredients to make the marinade, pour over the pork chops and and flip them to make sure they are coated well. Place in the fridge for 6 to 8 hours, turning them once in a while.
When you are ready to cook, heat a heavy pan on medium heat for two minutes, while the pan is heating, remove the pork chops from the marinade, set the marinade aside.
Brush the pan with 1 teaspoon of olive oil, cook pork chops for 5 minutes on each side, pour in the marinade and reduce the heat to low, cover the pan and cook for 7 minutes, turning them once.
Remove the pork chops and set aside. Turn the heat to medium and reduce the marinade until thickened then stir in the butter. Strain the sauce and pour over the pork chops.
Serve with mashed potatoes and a vegetable.

Notes

I will have to price the pork chops next time I go to the store. This probably low cost.

Variant: Double the marinade for more sauce and to cover the chops better when marinating.

Adapted from an internet recipe.

* Best Value $1 or Less per Serving,PORK

Garlic Lemon Baked Chicken

October 12, 2017 Lee

Leave a comment

Garlic Lemon Baked Chicken

This comes from a good friend, and when he prepares this, his family is drooling and waiting in the kitchen. Basic ingredients is a bonus as well. You cannot mess this up. No serving size is listed, this is a make as much as you need type recipe.

Print Recipe

Cook Time 40

Total Time 40

Course Main Dish

Cuisine American

Servings

Ingredients

chicken
10-15 cloves garlic, pounded into a paste
olive oil
lemon juice

Instructions

The chicken pieces are up to your preference, skin on or off also your preference. Keep in mind that when baking different types of pieces together, smaller pieces cook faster than larger pieces, so try and use the same type of pieces, like all thighs or all breasts, etc. Place the chicken in a zip lock bag.
Pound the garlic in a mortar into a paste or use a food processor, add the garlic paste to a jar.
Add equal amounts of olive oil and lemon juice to the jar, be generous, seal the jar with the lid and shake it to mix together the oil, juice, and garlic. Pour the contents of the jar into the zip lock bag, squeeze out the air in the bag and seal, squish the chicken around to coat the pieces. Place in the fridge overnight.
When you are ready to bake, preheat your oven to 180 C. Place chicken in a baking dish for 40-60 minutes or until the juices run clear.
Serve with rice or mashed potato.

Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

* Best Value $1 or Less per Serving,5 Ingredients or Less,CHICKEN & TURKEY

Pineapple Upside Down Cake

October 12, 2017 Lee

1 Comment

Pineapple Upside Down Cake

I made this using a shortcut yellow cake mix and fresh, not canned, pineapple. One pineapple, cleaned and sliced, provided 9 slices, perfect for a 9x13 pan. This does take longer to bake, I also cut back on the brown sugar from the original recipe. Link to the shortcut is listed in the Recipe Notes section.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Course Dessert

Cuisine American

Servings servings

Ingredients

1 yellow cake mix, OR make from a shortcut
1/2 cup butter, (1/2 block / 1 stick)
3/4 cup brown sugar, packed
1 fresh pineapple
1 jar maraschino cherries, stems removed, or glaced cherries
eggs, butter or oil, as stated by the cake mix

Instructions

For this cake I used the Yellow Cake Mix shortcut and the Yellow Cake Recipe also here on the site, links to those are in the Recipe Notes section. I used a fresh pineapple so no juice from a can, so I just made the yellow cake as it is stated on this site.
First thing to do is prep the pineapple. Cut off the top and the bottom. Take the pineapple and stand it on its bottom, using a chef's knife, cut down the side to remove a strip of rind, follow the curve of the pineapple, continue to get all the rind off and and any of the dark spots as well. I used the pineapple in the foreground for this cake, the other two were just cut up for a plate of fruit to snack on.
Now turn the pineapple on its side and cut into slices about 1/4 inch thick or so. Once you have all the slices, lay a slice flat and use a pairing knife to cut the core out, very easy to do this.
Pineapple is now prepped, takes all of 5 minutes from start to finished rings.
Preheat your oven to 180 C (350 F). While it is heating, place the 1/4 cup of butter in the baking dish and put that in the oven to melt the butter. I used a 9x13 Pyrex dish. Once the butter is melted, takes just a few minutes, remove the dish from the oven, spread the butter evenly around the bottom of the dish then sprinkle the brown sugar evenly over the butter.
Arrange the pineapple slices on the bottom of the pan, you can make any pattern you wish. Place a cherry in the center of each ring and in the open areas if desired.
Here is my Homemade Yellow Cake Mix, does not look much, it is just flour, sugar, baking powder, and salt. Link is listed in Recipe Notes.
To the Yellow Cake Mix, you need to prepare the batter, that link is in the Recipe Notes section as well. To the Mix, you will need to add 3 eggs, 1/2 cup butter, softened, 1 1/4 cups of milk, 1 tablespoon vanilla extract. Mix by hand, no need to dirty up a electric mixer. Just mix until the batter comes together for a fluffy and moist cake.
Pour the batter into the pan to even cover the pineapple. Any butter that rises around the edges is perfectly fine and expected, just leave it as is, no mixing at this point, just place it in the oven for 25 to 40 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and run a butter knife around the edges, place a baking sheet over the cake and holding both the dish and baking sheet together, flip the cake over and leave the cake pan on the cake for about 5 minutes to allow the butter and brown sugar soak into the top.
Remove the dish, let the cake cool for about 30 minutes, serve warm or cooled completely. Store leftovers in the fridge.