Archive for the ‘* Best Value $1 or Less per Serving’ Category
Chinese Steamed Egg (蒸水蛋)
July 3, 2017 Lee
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Chinese Steamed Egg (蒸水蛋)

Adapted from an internet recipe.
Sounds good. This is traditional and common dish served all over China. Very simple ingredients. I will use my rice cooker to steam this but you can use any steaming method you like.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 4

Equipment

  • Rice Cooker

Ingredients
  

  • 3 eggs
  • 1¼ cups warm water
  • ½ teaspoon salt
  • ⅛ teaspoon white pepper powder
  • ⅛ teaspoon chicken stock powder
  • 1 teaspoon light soy sauce, for garnish
  • 1 tablespoon fried garlic, for garnish
  • 1 tablespoon spring onion, for garnish

Instructions
 

  • Heat your steamer with about 1 inch of water.
  • Crack the eggs into a large bowl, lightly beat the eggs and slowly add in the warm water. Add the salt, pepper, and chicken stock powder and mix well.
  • Strain the egg mixture into a heatproof bowl, cover with heatproof cling wrap, a plate, or even foil on the top, this prevents water from dripping into the egg.
  • Place the dish in the steamer and reduce the heat to low, cover, and steam for 10 minutes or until set.
  • While that is steaming, fry the minced garlic until golden brown, remove from pan along with the oil and set aside.
  • Remove the dish from the steamer, garnish with the soy sauce, fried garlic, and spring onion, enjoy with rice on the side for a lunch or light dinner.

Notes

Low cost per serving.
Variants: 1. Add sliced or chopped mushrooms and or sliced spring onion.
* Best Value $1 or Less per Serving,: CHINESE,EGGS - ALL,Eggs - Chicken,Eggs - Rice Cooker
Slow Cooker Chicken Dinner
July 2, 2017 Lee
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Slow Cooker Chicken Dinner

Sounds really good, basic ingredients for a complete meal. When I make this, I will verify the quantities needed. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams chicken breasts, cut into strips, or use fillets
  • 4-5 small potatoes, cut into wedges
  • 500 grams fresh long beans, cut into 1 inch pieces
  • 1 can button mushrooms, sliced, small can or fresh is fine, optional
  • 1 tablespoon Italian seasoning, OR make from a shortcut
  • 1 packet dry chicken gravy mix, OR make from a shortcut
  • 1 cup water
  • 2 tablespoons butter, melted
  • salt and pepper, to taste

Instructions
 

  • Lightly grease your slow cooker with butter. Combine the water, melted butter, Italian seasoning, and gravy mix. Set aside.
  • Layer the chicken, potatoes, green beans and then the mushrooms if using those. Pour liquid mixture over the top. Cover and cook on Low setting for 6 to 7 hours, season with salt and pepper to taste, serve.

Notes

Figure about 40 Baht for the chicken, for 4 servings, this is about 30 cents per serving.
Shortcuts: Italian Seasoning, Chicken Gravy Mix.
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
Bacon Cheddar Ranch Pinwheels
July 1, 2017 Lee
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Bacon Cheddar Ranch Pinwheels

Garland Davis, United States.
Common ingredients, easy to make, and are delicious! I made these on 7 Mar 2022 as a light dinner with another pinwheel version I wanted to test out and a nice fruit salad as well. These can be appetizers or a light main dish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 1 hour
Total Time 1 hour 50 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 250 grams Cream cheese, softened, (8 oz)
  • ¼ cup Ranch dressing
  • ½ cup Cheddar cheese, finely shredded
  • 6-8 slices bacon, cooked crisp and chopped
  • 1 tablespoon chives, minced, or spring onion tops
  • flour tortillas, (I used three 8 inch tortillas, which was perfect)

Instructions
 

  • Fry bacon until crisp, then drain on paper towels, then chop. I prepped the cheese and spring onion tops, then chopped the bacon.
  • In a small mixing bowl, combine cream cheese and ranch dressing. Mix until smooth.
  • Stir in the Cheddar cheese, bacon, and chives.
  • Spread a generous layer of filling over a tortilla. (I used 8 inch tortillas.)
  • Roll tortilla tightly and stick a toothpick in it.
  • Repeat rolling more tortillas to use all the filling. I used three 8 inch, which was perfect. Cover with foil or plastic wrap and place in the fridge to chill for 1-2 hours.
  • When ready to serve, remove the toothpicks and slice ¾ to 1 inch thick. Serve and enjoy as appetizers or as a light main dish.

Notes

Low cost.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Vegetable Calzones
June 29, 2017 Lee
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Vegetable Calzones

Stephen Connell, United States.
Sounds delicious. On my to cook list. Links to the shortcuts are listed in the Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Baking Sheet
  • Foil
  • Oven

Ingredients
  

  • 500 grams pizza dough, (1 lb), Shortcut
  • 1 cup Ricotta cheese, Shortcut
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 1 clove garlic, smashed and minced
  • pinch crushed red pepper, optional
  • 1½ cups broccoli, cut into small pieces
  • 1 cup baby spinach, packed, chopped
  • 1 cup Mozzarella Cheese, shredded
  • 2 tablespoons Parmesan cheese, grated
  • 1 egg
  • salt and pepper, to taste

Instructions
 

  • Place a rack on bottom shelf of oven; preheat to 230° C (450° F). Line a large baking sheet with foil and lightly grease with olive oil.
  • Heat oil in a large skillet over medium heat. Add onion; cook until softened, about 10 minutes. Add garlic, and red pepper if desired. Cook for 30 seconds. Reduce heat to low. Add broccoli. Cook for 2 minutes. Cover and cook until broccoli is crisp tender, about 3 minutes. Remove skillet from heat and stir in spinach.
  • In a large bowl, combine Ricotta, Mozzarella, and Parmesan, season with salt and pepper as desired. Stir in broccoli mixture. Working with 1 portion at a time, divide dough into 4 pieces, roll out dough on a lightly floured counter into 8 inch rounds. Divide filling among dough circles (about 3/4 cup each). Fold dough over to enclose filling; press to seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up and over to form a decorative edge.
  • Transfer calzones to baking sheet. Whisk egg with 1 teaspoon of water. Brush top of each calzone with egg wash. Cut 3 small vents in each calzone. Bake until golden, 13 to 15 minutes. Serve with tomato sauce for dipping if desired.

Notes

Figure about 72 Baht for the Mozzarella cheese. For 4 servings, this is about 53 cents per serving.
Shortcuts: Pizza Dough, Cottage Cheese.
* Best Value $1 or Less per Serving,PIZZA
Classic Mozzarella Grandma Pie
June 28, 2017 Lee
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Classic Mozzarella Grandma Pie

Adapted from an internet recipe.
Nothing wrong with a cheese pizza, even if it is square. A Grandma Pie is a square/rectangular pizza that is easy on the toppings, not the huge monstrosities that I normally make. Links to the shortcuts are listed in the Notes section.
Print Recipe
Prep Time 50 minutes
Cook Time 35 minutes
Total Time 1 hour 25 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Baking Sheet
  • Oven

Ingredients
  

  • 1 recipe Grandma Style Pie Dough, Shortcut
  • 340 grams Mozzarella Cheese, shredded, (12 oz)
  • 1½ cups pasta sauce, Shortcut
  • red pepper flakes, optional
  • ½ cup olive oil
  • sea salt, as needed

Instructions
 

  • Take the prepared dough out of the fridge, coat a 18x13 inch rimmed baking sheet with the olive oil. Gently and gradually stretch dough until it reaches the edges of baking sheet. (If dough springs back or is stiff to work with, let it rest 10 minutes before continuing. You may need to let it rest more than once.)
  • Preheat your oven to 250° C (480° F).
  • Cover dough on baking sheet tightly with plastic wrap and let sit in a warm place until it is puffed and full of air bubbles, 30 to 40 minutes.
  • Once dough has risen in baking sheet, top with mozzarella, dot pie with tomato sauce, top with sea salt and red pepper flakes if desired.
  • Bake until golden brown and crisp on bottom and sides, 20 to 30 minutes.
  • Slice into squares, serve.

Notes

Low cost per serving.
Shortcuts: Grandma Style Pie (Pizza) Dough, Pasta Sauce.
* Best Value $1 or Less per Serving,PIZZA
Isaan Sausage (Sai Krok) I
June 27, 2017 Lee
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Isaan Sausage (Sai Krok) I

This type of sausage originates in the northeastern area of Thailand, the Isaan region, and Laos and is very popular throughout the north as well. This is a mild sausage, good garlic and black pepper taste. I took lots of photos to show exactly what this is. This version uses a store bought seasoning packet complete with the casings and string.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine Thai
Servings 5 servings

Ingredients
  

  • 1 packet Northeastern Thai Sausage seasoning (Sai Krok), Lobo brand
  • 500 grams pork belly, (1 lb)

Instructions
 

  • This is the seasoning packet, kit, used for this sausage, it contains everything, you just have to supply the meat. Lobo brand, best brand I have used, instructions are in English as well on the back, including photos.
  • This is the contents of the kit, there is three packets, salt, rice, seasoning pack is mainly garlic and black pepper. There is also the collagen casings (5) and the strings needed to tie the sausages.
  • I like to grind meat for Thai sausages as it does need to be quite fatty. This is the 500 grams (1 lb) of pork belly with the skin removed and cut into strips for the grinder. Grinding plate used is the course one, commonly called a wagon wheel.
  • In a large bowl, add the pork and the contents of the three foil packets, using your hands, mix until sticky, this takes just a few minutes. Divide into approximately 5 equal size portions, I basically make 5 meatballs that are the same size, you can leave them in the same bowl. Wash and dry your hands, important that your hands are dry when handling the casings.
  • Open the casing packet and unfold the casings and separate them. One end is already tied.
  • I use a funnel to stuff sausages and the plunger for my meat grinder is what I use to push the meat through the funnel. You can use any method you are familiar with to stuff the casings. Place a casing on the end of the funnel and slide it on all the way to the knotted end. Pick up one portion of the meat and place in the funnel, use your fingers or a plunger from a meat grinder to fill a casing. (I jumped the gun here and stuffed all 5 casings, instead of tying it into the smaller ones before stuffing the next.)
  • Now with a casing stuffed, lay it on a plate and starting from the knotted end, use the string and tie into 5 smaller links, just wrap the string around and pull tight (do not twist the links). When you get to the open end, give that a twist and tie that off with the string.
  • Let the sausage sit on the counter for 1 hour (fermenting, then refrigerate until you want to cook them). Cook on a charcoal grill over low heat until cooked through, or bake at 140 C (280 F) for 30 to 40 minutes. Serve with fresh vegetables like cabbage, lettuce, cucumber, carrot.

Notes

The seasoning packet for this is 37 Baht, and it includes the casing and string. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.
Variants: Beef, chicken, and shrimp can be used instead of pork.
From a recipe on a spice packet.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: THAI,Pork - Sausage
Club Salad
June 26, 2017 Lee
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Club Salad

This is a Leftover meal, no serving sizes are stated, and is low cost for the chicken and there is even a shortcut to use for even more savings. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Course Lunch, Main Dish, Side
Cuisine American
Servings 0

Ingredients
  

  • lettuce, of your choice, torn
  • cherry tomatoes, halved
  • bacon, cooked crisp, crumbled
  • avocado, chopped
  • chicken, cooked, chopped or shredded
  • mayo
  • prepared yellow mustard
  • white vinegar
  • croutons, OR make from a shortcut
  • hard boiled eggs, peeled, quartered

Instructions
 

  • Toss together lettuce, tomatoes, bacon, avocado, and chicken.
  • Whisk equal amounts of mayo and mustard with a splash of vinegar.
  • Drizzle dressing over the salad, top with croutons and hard boiled eggs.
  • Serve as a side or a large salad as a main for a lunch or light dinner.

Notes

Low cost as this is a leftover dish made with chicken from a previous recipe.
Shortcut: Croutons.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Sides - Salads
Sausage, Greens, and Beans Pasta
June 26, 2017 Lee
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Sausage, Greens, and Beans Pasta

Sounds good, and can be changed each time you prepare this. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/3 cup olive oil
  • 1 teaspoon dried rosemary, or 2 sprigs fresh
  • 250 grams bulk Italian sausage, OR make from a shortcut
  • 1 can chickpeas, or cannellini beans
  • 1/4 cup dry white wine, Chardonnay is perfect
  • 340 grams Rigatoni pasta, or any large tubular pasta
  • 8 cups torn spinach leaves, or Swiss Chard, lightly packed
  • 3/4 cup Parmesan cheese, grated, divided
  • 2 tablespoons unsalted butter
  • salt and pepper, to taste

Instructions
 

  • Heat oil in a large heavy pot over medium high heat. Fry rosemary sprigs, turning, until crisp, about 2 minutes or just add the dried rosemary. Transfer sprigs to paper towels to drain, if using dried rosemary, after adding to the hot oil, just proceed with the next step.
  • Add sausage to same pot and cook, breaking up the meat and stirring occasionally, until browned and cooked through, 8-10 minutes. Transfer with a slotted spoon to a plate.
  • Add the chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until just before tender, about 3 minutes less than package directions.
  • Using a spider or slotted spoon, transfer pasta to pot with chickpeas and add spinach and 1 cup pasta cooking liquid. Cook, tossing often, until spinach is wilted, pasta is tender, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
  • Divide pasta among bowls. Crumble rosemary over top if using the sprigs, and sprinkle with remaining 1/4 cup cheese.

Notes

About 30 Baht for the pork needed to make the sausage yourself, for the beans I cannot price until I locate those. For now I will say this is Low Cost and I will revise once I have sourced everything.
Variants: Hot spicy Italian sausage instead of regular, change the beans, change the greens, change the pasta, as easy as that.
Shortcut: Italian Sausage.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Broiled Chicken Tenders with Pineapple Relish
June 26, 2017 Lee
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Broiled Chicken Tenders with Pineapple Relish

Sounds tasty! On my to cook list for sure. The long prep time is for marinating the chicken.
Print Recipe
Prep Time 4 hours
Cook Time 10 minutes
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 medium shallot, finely grated
  • 3 tablespoons brown sugar, packed
  • 1 tablespoon peanut butter
  • 1 tablespoon ginger, peeled, finely grated
  • 1 tablespoon lemongrass, minced
  • 1 tablespoon soy sauce
  • 1 tablespoon Sriracha Chili Garlic sauce
  • 1 clove garlic, finely grated
  • 4 tablespoons peanut oil, divided
  • 500 grams chicken tenders
  • 1 cup fresh pineapple, minced
  • 1 cup cucumber, seedless preferred
  • 1 green Bird's Eye Chili, or Jalapeno, seeded and minced
  • 2 tablespoons fresh cilantro leaves, or mint, chopped
  • 2 tablespoons lime juice, or to taste
  • salt, to taste

Instructions
 

  • Combine the first 8 ingredients in a large bowl. Stir in 2 tablespoons of the oil, add chicken. Cover and chill at least 4 hours and up to 6 hours.
  • Stir pineapple, cucumber, chili or jalapeno, cilantro, and 2 tablespoons of lime juice in a small bowl to blend, season relish to taste with salt and more lime juice if desired. Set aside.
  • Arrange a rack 4" from heat; preheat broiler. Line a large rimmed baking sheet with foil and brush with 1 tablespoon of the oil. Remove chicken from marinade and arrange in a single layer, spacing apart, on prepared baking sheet. Drizzle with remaining 1 tablespoon of oil and season with salt to your liking. Broil until browned and cooked through, about 10 minutes.
  • Transfer chicken to a platter and serve with reserved relish.

Notes

The chicken tenders (also called fillets) would cost about 36 Baht/500 grams. For 4 servings, this is about 27 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Tuna Burgers
June 26, 2017 Lee
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Tuna Burgers

This recipe uses fresh tuna that you will grind yourself, and sounds like a good tasting burger as well. Several good shortcuts for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 600 grams fresh tuna
  • 1/4 cup spring onion, minced
  • 1 tablespoon ginger, peeled, grated, heaping
  • 2 cloves garlic, smahed and grated
  • 2 tablespoons mayo
  • 1 tablespoon grapeseed oil, or olive oil
  • 1 teaspoon sesame oil, toasted
  • 4 sandwich rolls, OR make from a shortcut
  • lettuce leaves
  • fresh tomatoes, sliced
  • tartar sauce, OR make from a shortcut

Instructions
 

  • Cut fish into 1 inch cubes. Place in a single layer on a rimmed baking sheet, cover with plastic wrap, and transfer to freezer. Chill until very cold (it should feel firm but still give when pressed with your finger), about 15 minutes.
  • Meanwhile, sterilize all grinding parts (the stand mixer's grinding attachment, including the dies, or the bowl and blade of the food processor), rinse, dry, and place in the freezer until very cold, at least 15 minutes. Assemble grinder attachment with chilled coarse die. Set a bowl in a large bowl of ice, arrange beneath the attachment to catch ground tuna and keep it cold.
  • Combine tuna, scallions, ginger, and garlic in a large bowl. Grind mixture in batches, with mixer on medium speed, and plunge gently to press through grinder. Add mayonnaise, grapeseed or olive oil, and toasted sesame oil to ground tuna mixture. Mix gently just to combine.
  • Form into four 1/2 in thick patties. Season with salt and freshly ground black pepper as desired. Grill or pan fry burgers over medium heat until just cooked through, 3-4 minutes per side.
  • Split and toast the rolls. Assemble with lettuce leaves on the bottom of the roll, top that with a tuna burger, then some tartar sauce, then sliced tomato. Top with the other half of the roll, enjoy.

Notes

I cannot price this until I get some fresh tuna, or catch my own.
Shortcuts: Sandwich Rolls, Tartar Sauce.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES