Archive for the ‘* Best Value $1 or Less per Serving’ Category
Swiss Chicken Supreme
May 27, 2017 Lee
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Swiss Chicken Supreme

Sounds good, chicken and Swiss cheese go together well. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4-6 chicken breasts, boneless, skinless
  • 1-2 tablespoons onion, grated
  • 2-3 cloves garlic, smashed and finely minced
  • salt and pepper, to taste
  • 4-6 slices Swiss cheese
  • 2 cans condensed cream of chicken soup, OR make from a shortcut
  • 1/2 cup sour cream, OR make from a shortcut
  • 1/4 cup water
  • 2 cups butter crackers, Magic brand, crushed, about 50
  • 1/2 cup butter, melted

Instructions
 

  • Preheat your oven to 180 C. Lightly grease a 9x13 baking dish with butter.
  • Place the chicken in the baking dish. Sprinkle with grated onion, minced garlic and season with salt and pepper as desired. Top each with a slice of cheese.
  • In a large bowl, combine the soup, sour cream, and water, pour over the chicken. Toss the cracker crumbs and butter, sprinkle over chicken.
  • Bake uncovered for 30-40 minutes or until chicken juices run clear and crumbs are golden brown. Serve over pasta.

Notes

Chicken will cost about 75 Baht/kilo, that would be 4 to 6 pieces. For 4 servings, this is about 55 cents per serving.
Shortcuts: Condensed Cream of Chicken Soup, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CASSEROLES
Pasta all’amatriciana
May 26, 2017 Lee
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Pasta all’amatriciana

This dish originates in the town of Amatrice in Italy. Originally a peasant dish made with simple ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 170 grams pancetta, or bacon, cut into 1/2 inch cubes
  • pinch red pepper flakes
  • 1/4 cup dry white wine, optional
  • 1 1/2 cans whole peeled tomatoes, Brooks brand, drained, chopped
  • pinch ground black pepper
  • salt, to taste
  • 500 grams dry spaghetti
  • 1/4 cup Parmesan cheese, grated

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Cook the pancetta and red pepper flakes until lightly browned, 4-5 minutes. Add the wine, scraping the bottom of the pan to gather any browned bits until wine is nearly all evaporated, about 3 minutes.
  • Add tomatoes and bring to a simmer, season with black pepper, reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.
  • While sauce is simmering, bring a large pot of salted water to boil. Cook pasta until just tender. Using tongs, transfer cooked pasta to the sauce and about ¼ cup of pasta water, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.
  • Remove from heat and stir in cheese. Season to taste with salt and pepper and serve.

Notes

Figure about 100 Baht for the bacon, on average, there is plenty of choices. For 4 servings, this is about 75 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,PASTA
Pina Colada Salad
May 25, 2017 Lee
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Pina Colada Salad

Sounds great. This is a fruit salad you can make with what you have on hand, the dressing is plain yogurt and coconut milk or cream. I look forward to making this. The yogurt measurement is an estimate, I will verify when I make this.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 containers plain yogurt, small containers
  • 1 cup flaked coconut, sweetened
  • 1/4 cup coconut milk, or cream
  • 2 pineapples, peeled, cored, cut into 1 inch pieces
  • 3 bananas, peeled, sliced
  • 3-4 Mandarin oranges, peeled, and sections seperated
  • maraschino cherries, optional, for garnish
  • 1 teaspoon vanilla extract

Instructions
 

  • Whisk together the yogurt, coconut, vanilla extract, and coconut milk in a large bowl. Stir in the fruit except for the cherries. Refrigerate for several hours. Serve cold with 2-3 cherries on each serving.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Sides - Salads
Mexican Corn
May 25, 2017 Lee
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Mexican Corn

Sounds like a perfect side for any Mexican dishes. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Side
Cuisine Tex-Mex
Servings 4 servings

Ingredients
  

  • 3 tablespoons butter
  • 3 cups corn, frozen, canned, or fresh
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 3 spring onions, chopped
  • 1 jalapeno pepper, seeded, chopped, or a Thai chili
  • 1/2 cup salsa, OR make from a shortcut
  • 2 tablespoons fresh cilantro, chopped
  • salt and pepper, to taste

Instructions
 

  • Fresh corn would be the best to use, but canned (drained) or even frozen corn can be used. For fresh corn, I would boil that first then cut from the cobs.
  • Melt the butter in a large skillet over medium high heat. Add the corn, red bell pepper, zucchini, green onions and jalapeño and cook until the vegetables are tender, about 7 minutes. Mix in the salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.

Notes

Low cost.
Shortcut: Salsa.
Used in Recipe Listed on this Site:
Mexican Tortilla Casserole.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SIDES
Potato & Bacon Foil Packs
May 25, 2017 Lee
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Potato & Bacon Foil Packs

Sounds like a great side dish, on my to cook list for when I have a BBQ. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 2-3 sheets foil
  • 10-12 small potatoes, thinly sliced
  • 1 packet dry onion soup mix, OR make from a shortcut
  • 12 slices bacon, cooked and crumbled
  • 1 small onion, diced
  • 2-3 tablespoons butter
  • salt and pepper, to taste
  • 1 cup Cheddar cheese, shredded, for serving, optional
  • sour cream, OR make from a shortcut, for serving
  • olive oil, as needed

Instructions
 

  • Rub each sheet of foil with olive oil. Top each piece with equal portions of potatoes, bacon, 1 packet onion soup powder and mix together. Season with salt and pepper to taste. Add 1 tablespoon of butter to each packet. Wrap securely.
  • Grill for 20 to 30 minutes. Or you can bake it in the oven, at 180 C for about 35 minutes or till done. Let stand 10 minutes before serving.
  • Serve in foil placed in the center of the table, have sour cream and or cheese available if desired, and let people serve themselves.

Notes

The bacon would cost about 70 Baht, for 6 servings this is about 34 cents per serving. Using the optional cheese and or sour cream will increase the cost per serving.
Shortcuts: Dry Onion Soup Mix, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SIDES
Wendy’s Chili
May 24, 2017 Lee
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Wendy's Chili

Chili always a great meal and this sounds very good. This can be made on the stove top or in a slow cooker. The beans can be cooked from dry beans the day before, or you can use canned beans in the standard size can. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo ground beef, (2 lbs)
  • 4 cups tomato juice, OR make from a shortcut
  • 4 cups tomato puree, OR make from a shortcut
  • 1 can red Kidney beans, 15 oz or 425 g, drained, or 2 cups cooked
  • 1 can Pinto beans, 15 oz or 425 g, drained, or 2 cups cooked
  • 1 large onion, chopped
  • 1/2 cup celery, diced
  • 1/4 cup green bell pepper, diced
  • 2-3 tablespoons chili powder, or to taste
  • 1 tablespoon ground cumin, or to taste
  • 5 cloves garlic, smashed and minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar
  • 1/8 teaspoon cayenne pepper

Instructions
 

  • In a large skillet, brown the ground beef with the garlic. Drain off most of the fat, not all.
  • Put the beef and the remaining ingredients in a large pot, cover, and simmer for 1-1 1/2 hours, stirring every 15 minutes.
  • You can also cook this in a slow cooker on Low setting for 3-4 hours.

Notes

Figure about 200 Baht/1 kilo of beef. For 6 servings this is about 98 cents per serving.
Shortcuts: Tomato Juice, Tomato Puree.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI,Soups, Stews, Chili - Slow Cooker
Cracker Barrel Fried Apples
May 24, 2017 Lee
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Cracker Barrel Fried Apples

Sounds good. I have never had fried apples so I will have to give this a try.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 large Golden Delicious apples, with peel, cut into 1/2 inch wedges
  • 2 1/2 cups apple juice
  • 1 1/2 tablespoons cornstarch
  • 2 tablespoons butter
  • pinch salt
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamon

Instructions
 

  • In a medium skillet, add 2 cups apple juice, butter, and the sliced apples. Simmer gently until apples are fork tender but not mushy, turning apples frequently. Remove apples from juice using a slotted spoon and place in an oven safe dish.
  • In a blender (or whisk in a bowl), combine the remaining 1/2 cup apple juice, cornstarch, spices, salt and sugar. Blend a few seconds until smooth.
  • Whisk mixture into hot apple juice in skillet and cook, stirring constantly on medium high heat until it bubbles and becomes thickened and smooth. Pour thickened mixture over apples and serve.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SIDES
Baked Lemon & Garlic Tilapia
May 23, 2017 Lee
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Baked Lemon & Garlic Tilapia

Stephen Connell, United States.
Excellent tasting fish, can use any white fish you like, such as Pangasius, Barramundi, or even Tub Tim.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 3-6 tilapia fillets, or any white fish fillets
  • 6-8 cloves garlic, smashed and diced large
  • ¼ cup butter, melted
  • 4 tablespoons fresh lemon juice, or lime juice
  • 3 teaspoons fresh parsley, chopped, or 1 teaspoon dried
  • 1 teaspoon dried oregano
  • salt and pepper, to taste

Instructions
 

  • I bought a fresh Tilapia (live) from a vendor that came by the house. I filleted it (which is NOT the preferred way by the family) and got two nice thick fillets, removing the pin bones, I cut them out in a strip, resulting in 4 pieces. The head and back bone went to the brother in law and he made soup with that, so everything was used.
  • Preheat your oven to 200° C (400° F). Get out a baking dish, size will depend on how many fillets you are using. I used an 8x8 Pyrex dish for 2 fillets which was perfect.
  • Melt the butter in a small sauce pan. Pour half the butter into your baking dish along with 1 tablespoon of the lemon juice, mix and spread out.
  • To the sauce pan, add the garlic and saute on low heat for about 1 minute. Add 3 tablespoons of the lemon juice, remove from heat and stir together.
  • Place the fish in the baking dish, and season with oregano, salt, and pepper. Pour the lemon butter mixture on the fish and top with fresh parsley.
  • Bake for 12-15 minutes, fish should just be starting to brown and should flake easily with a fork. Transfer to a plate, spoon some of the liquid over the fish, serve and enjoy.

Notes

Tilapia is low cost, if getting the fish from a open market, the seller will fillet for you for free most times. Tilapia can also be caught on rod and reel in many ponds, making the meal essentially free.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tilapia,Fish - White Fish
Slow Cooker Chicken Chili II
May 22, 2017 Lee
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Slow Cooker Chicken Chili II

Sounds good, on my to cook list. 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 8 servings

Ingredients
  

  • 750 grams chicken thighs, boneless, skinless, cut into bite size pieces, (1 1/2 lbs)
  • 2 cups red Kidney beans, cooked, or 1 can
  • 2 cups Pinto beans, cooked, or another 2 cups of kidney beans
  • 1 1/2 cups salsa, OR make from a shortcut
  • 2 cups tomato sauce, OR make from a shortcut
  • 1-2 tablespoons chili powder
  • 1 onion, chopped
  • 1 cup corn, frozen, canned, or fresh
  • 1 cup Cheddar cheese, optional, for serving

Instructions
 

  • For the beans, you can cook yourself the day before, or you can use canned beans that are rinsed and drained before use.
  • Combine beans, salsa, tomato sauce, and chili powder in slow cooker. Top with chicken, onions, and corn. Do not stir. Cover and cook on Low setting for 6 to 8 hours or on High setting for 4 to 5 hours. Stir and serve topped with cheese if desired.

Notes

Chicken will cost about 60 Baht/750 grams. The cheese if used will cost about 90 Baht. For 8 servings, this is about 55 cents per serving if you prepare the beans from dry beans. If using canned beans, this is about 98 cents per serving.
Shortcuts: Salsa, Tomato Sauce.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Cheesy Garlic Baked Potatoes
May 22, 2017 Lee
1 Comment

Cheesy Garlic Baked Potatoes

These are great! Large potatoes make a main dish with a vegetable or salad on the side, smaller potatoes should be used if making these as sides. These are basically Hasselback style potatoes with a twist. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 large potatoes, washed and dried
  • 3-5 cloves garlic, thinly sliced
  • olive oil, as needed to brush the potatoes
  • salt and pepper, to taste
  • fresh chives, or spring onions, chopped
  • bacon, cut into large chunks
  • 1 cup Cheddar cheese, shredded

For the Sour Cream

  • 1/2 cup sour cream, OR make from a shortcut
  • 1/2 teaspoon garlic powder
  • 1 tablespoon fresh parsley, finely chopped
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 200 C (390 F).
  • Make several parallel slits, about 1/2 inch apart, into each potato top, making sure not to slice completely through. Place 3-5 garlic slices between the slits on each potato, use more if you like. I used a slice of garlic in every slit.
  • Brush each potato, all sides, with olive oil. Place potatoes on a baking sheet lined with foil and sprinkle generously with salt and pepper.
  • When the potatoes begin to “fan out”, about 15 minutes depending on your oven and the size of the potatoes, it’s time to add bacon. Carefully slip a chunk of bacon into each slit of the potato and return to the oven. Don’t worry if a slit breaks through, the cheese will hold it together later. Lay a piece of bacon over a slit, then use the handle of a spoon and press the bacon into the slit, folding it as you gently press it in the slit.
  • Once the potatoes and bacon are fully cooked, use fork to test, you can leave them as is, meaning with the garlic, bacon, salt and pepper, they are delicious no matter what way you have them. If that is your choice, pour a little melted butter and chopped parsley over each potato and put into the oven for about 5 more minutes. To give you an idea on the size of these potatoes, they are in a pie dish.
  • Or top the potatoes with the Cheddar cheese.
  • Bake until tops are crispy. The baking process total time is about 1 hour. Transfer to a serving dish and top with the sour cream and chives.

For the Sour Cream

  • Mix all the ingredients for the sour cream together and refrigerate until use.

Notes

Figure about 90 Baht for the cheese. For 4 servings, this is about 66 cents per serving.
Shortcut: Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,POTATOES,SIDES