Archive for the ‘* Best Value $1 or Less per Serving’ Category
Japanese Egg Sandwich
May 13, 2017 Lee
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Japanese Egg Sandwich

Every convenience store I have been in in Japan (I lived there 13 years) had packaged egg sandwiches, and these were a staple when heading back home after out a night out with the boys.
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Course Breakfast, Lunch, Main Dish
Cuisine Japanese
Servings 1 sandwich

Ingredients
  

  • 1 hard boiled egg, chicken or duck, peeled
  • 1 tablespoon mayo
  • salt and pepper, to taste
  • 2 slices bread
  • prepared yellow mustard, as needed
  • butter, as needed
  • 2 lettuce leaves, more as desired

Instructions
 

  • In a small bowl mash together the egg and mayo, add salt and pepper to your liking. Spread butter and mustard on each slice of bread, place a lettuce leaf on one slice of bread, spread the egg mixture on top of the lettuce leaf, top that with the other lettuce leaf, top that with the other slice of bread, butter and mustard side down, enjoy.

Notes

One egg is 5 Baht, you get the idea, this is really low cost.
Been making egg sandwiches like this for years with the lettuce, yesterday I was researching egg recipes and found this, I thought it would be humorous to post a very common sandwich.
* Best Value $1 or Less per Serving,: JAPANESE,BURGERS & SANDWICHES
Steamed Pork Patty with Salted Duck Egg
May 13, 2017 Lee
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Steamed Pork Patty with Salted Duck Egg

Adapted from several internet recipes.
For starters, a salted duck egg is very salty, so if you never use salt in cooking or have to limit your salt intake you will want to take a miss on this recipe. This recipe was originally written using a raw salted duck egg, which I have never seen, only the had boiled variety, but I will explain how to use each type. This is a very common Chinese dish, on my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 3 servings

Equipment

  • Rice Cooker with Steamer Tray
  • Steamer

Ingredients
  

  • 250 grams minced pork, (8 oz)
  • 1 raw salted duck egg, only if using a raw egg

For the Marinade

  • pinch baking soda
  • 2 teaspoons soy sauce
  • 2 tablespoons ginger, very finely slivered or grated
  • ¼ teaspoon white pepper
  • 1½ teaspoons sugar
  • 1 teaspoon Shaoxing rice wine
  • 4 drops sesame oil
  • ½ - ¼ cup water, room temperature
  • 1½ teaspoons corn starch

Use this if using a hard boiled salted egg

  • 1 salted duck egg, hard boiled, diced
  • 2-3 roma tomatoes, diced
  • 1 small onion, diced

Instructions
 

  • Mix the pork with all the marinade ingredients except the duck egg, water, and corn starch, stir the pork vigorously in one direction only. It is recommended to use a sturdy pair of chopsticks to do this. Then add the corn starch and mix that in well, stirring in the same direction as before.
  • Slowly add enough room temperature water while stirring, yep, you guessed it, in the same direction as before. until the pork is light and fluffy. Let mixture marinate for 10 minutes or so.
  • Heat up your steamer to boiling. Pat the pork mixture into a serving dish or plate that will fit in your steamer, you want the mixture to be about ¾ of an inch thick.
  • If using the raw salted egg, crack the egg over the pork patty putting the yolk in the center. Using a pair of plate lifters, carefully place the plate or dish into the steamer, cover and steam for 18 minutes. Remove from the steamer.
  • If using a hard boiled salted egg, just place the dish or plate into the steamer without any egg on top, cover and steam for 18 minutes. While the patty is steaming, mix together the diced egg, tomatoes, and onion in a small bowl. When the patty is cooked and removed from the steamer, spoon the egg mixture over the top of the patty.
  • Typically how this type of dish is served, the plate or dish with the patty is simply placed in the center of the table, the diners each have a plate of rice, and people just scoop up what they would like.

Notes

For the salted duck egg, these sell for 13 Baht each. The pork would be about 35 Baht/250 grams. For 3 servings, this is about 47 cents per serving.
* Best Value $1 or Less per Serving,: CHINESE,Pork - Rice Cooker
Steamed Chinese Sausage & Rice (Rice Cooker)
May 13, 2017 Lee
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Steamed Chinese Sausage & Rice (Rice Cooker)

Adapted from an internet recipe.
Three ingredients, and your rice cooker does the work. This is a good lunch or a even a light dinner. This is about as simple as a recipe gets. I made this on 4 July 2017 and is perfect for a light dinner.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 2-4 Chinese sausages
  • dry rice, type and amount is up to you
  • water, as needed

Instructions
 

  • Just prep the rice by rinsing as you would normally do and add to your rice cooker pot. Add water as you would do normally. I use a small 1 liter rice cooker for testing recipes, rice used was 2 cups of a rice blend my wife hand on hand, white rice with just a hint of dried diced vegetable in it. Add water as dictated by the rice you are using.
  • Rinse off the sausages and place onto the rice in water. This will flavor the rice slightly. Turn the rice cooker to Cook.
  • When the rice cooker switches to Warm, the rice will be cooked and the sausage perfectly steamed.
  • Scoop some rice onto a place, and cut the sausages about 1/4 inch thick and place on the side of the rice. As easy as that.

Notes

The sausages will cost about 100 Baht for 4, this is a very approximate cost. For 4 servings, this is about 75 cents per serving.
* Best Value $1 or Less per Serving,5 Ingredients or Less,Pork - Rice Cooker
One-Pot Chicken & Rice III
May 11, 2017 Lee
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One-Pot Chicken & Rice III

This is another of my versions of the One-Pot Chicken & Rice. This recipe is listed using a recipe on my site as a shortcut for Copycat Rice-A-Roni. The original One-Pot Chicken & Rice recipe is listed in the Recipes Notes below. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 2 chicken breasts, cubed
  • salt and pepper, to taste
  • 1/2 cup red onion, diced
  • 3 cloves garlic, smashed and minced
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 tablespoon butter, optional
  • 2 recipes Rice-A-Roni, see Recipe Notes
  • 2 cups chicken stock, fresh or from powder
  • 1 red bell pepper, diced
  • 2 cups tomates, diced
  • 1/2 cup frozen peas, thawed and drained
  • fresh parsley, chopped, for garnish

Instructions
 

  • Prepare the Copycat Rice-A-Roni, doubling the recipe, using the shortcut recipe listed in the Recipe Notes. The rice will take about 20-30 minutes to prepare.
  • When the rice is almost done cooking, heat the olive oil in a large skillet or medium pot, add the chicken when the oil is hot, season with salt and pepper to taste. Cook the chicken for about 2 minutes on each side. Add the onions, garlic, paprika, thyme, parsley, stir and cook 1 additional minute. You want the chicken just cooked through, not over done or you will have tough chicken.
  • Add the water, butter, and the Copycat Rice-A-Roni you prepared. Bring to a boil, and then add bell peppers and tomatoes. Lower the heat and simmer for 10 minutes or until nearly all the water cooked off. 


  • Remove from heat and mix in the peas. Cover and let rest for about 5 minutes. Stir one more time, garnish with fresh chopped parsley or even diced tomatoes, enjoy.

Notes

For the chicken, this might cost 40 Baht. For the Copycat Rice-A-Roni, that might cost a whole 10 Baht. For 4 servings, this is about 37 cents per serving.
For the boxed Rice-A-Roni, I cannot price that.
Shortcut: Copycat Rice-A-Roni.
Original recipe: One-Pot Chicken & Rice.
Inspired by good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
One-Pot Chicken & Rice II
May 11, 2017 Lee
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One-Pot Chicken & Rice II

This is my version of the One-Pot Chicken & Rice. This recipe is listed using a recipe on my site as a shortcut for Seasoned Rice which is a copycat of Uncle Ben's Long Grain and Wild Rice. The original One-Pot Chicken & Rice recipe is listed in the Recipes Notes below. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons olive oil
  • 2 chicken breasts, cubed
  • salt and pepper, to taste
  • 1/2 cup red onion, diced
  • 3 cloves garlic, smashed and minced
  • 1/2 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 tablespoon butter, optional
  • 1 recipe Seasoned Rice, see Recipe Notes
  • 2 cups chicken stock, fresh or from powder
  • 1 red bell pepper, diced
  • 2 cups tomates, diced
  • 1/2 cup frozen peas, thawed and drained
  • fresh parsley, chopped, for garnish

Instructions
 

  • Prepare the Seasoned Rice using the shortcut recipe listed in the Recipe Notes. The rice will take about 20-30 minutes to prepare.
  • When the rice is almost done cooking, heat the olive oil in a large skillet or medium pot, add the chicken when the oil is hot, season with salt and pepper to taste. Cook the chicken for about 2 minutes on each side. Add the onions, garlic, paprika, thyme, parsley, stir and cook 1 additional minute. You want the chicken just cooked through, not over done or you will have tough chicken.
  • Add the water, butter, and the Seasoned Rice you prepared. Bring to a boil, and then add bell peppers and tomatoes. Lower the heat and simmer for 10 minutes or until nearly all the water cooked off. 


  • Remove from heat and mix in the peas. Cover and let rest for about 5 minutes. Stir one more time, garnish with fresh chopped parsley or even diced tomatoes, enjoy.

Notes

For the chicken, this might cost 40 Baht. For the Seasoned Rice, that might cost a whole 5 Baht. For 4 servings, this is about 33 cents per serving.
If using the packaged Uncle Ben's Long Grain and Wild Rice, that is 155 Baht/box. For 4 servings, this is about $1.45 per serving. Substantial savings in making the Seasoned Rice.
Shortcut: Seasoned Rice.
Original recipe: One-Pot Chicken & Rice.
Inspired by good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Tuna & Rice Bowl
May 9, 2017 Lee
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Tuna & Rice Bowl

Stephen Connell, United States.
Sounds really good, I will be making this for sure. Link to the Shortcut is listed in the Notes section.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 serving

Ingredients
  

  • 1 can tuna, in water, drained, or 1 cup fresh cooked tuna, (185 g / 7 oz), Shortcut
  • ½ cup brown rice
  • 1 teaspoon soy sauce
  • ¼ teaspoon sesame oil
  • 2 cups water
  • 1 teaspoon ginger powder
  • 1 teaspoon pepper
  • 1 teaspoon white sesame seeds, plus more for garnish
  • 1 egg
  • 1 avocado, diced

Instructions
 

  • Mix rice, soy sauce, sesame oil and water in a sauce pan. Bring to a boil. Reduce heat and simmer for 20 minutes.
  • When rice is cooked, mix in half of the tuna as well as the ginger powder, pepper, and 1 teaspoon of sesame seeds. Set aside.
  • Fry the egg to your liking.
  • After the egg is cooked, place the rice in a bowl, place the diced avocado on the side of the rice, and the rest of the tuna on another side, and top with the fried egg. Enjoy.

Notes

Low cost per serving.
Shortcut: Tuna.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna
Slow Cooker Chicken with Bacon Gravy
May 9, 2017 Lee
1 Comment

Slow Cooker Chicken with Bacon Gravy

Slow cooker, chicken, bacon, and gravy, what's not to love here? This is delicious! I made this on 29 June 2017, easy to put together, great flavor. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 750-1000 grams chicken breasts, boneless, skinless, cut into 3 pieces, or use fillets uncut
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried thyme
  • 2 cloves garlic, smashed and minced
  • 6 slices smoked bacon
  • 2 packets dry chicken gravy mix, OR make from a shortcut
  • 1 1/4 cups water
  • 2/3 cup heavy cream, or use evaporated milk

Instructions
 

  • Chop and cook the bacon in a pan on the stove top until crispy, drain on paper towels.
  • In a small bowl mix together the 1 1/4 cups of water and the gravy mix packets until smooth.
  • Place the chicken in your slow cooker, I used 1.2 kilos of chicken breast fillets, uncut, these were perfect.
  • Sprinkle over the pepper, garlic, thyme and the bacon.
  • Pour the gravy mixture over the chicken. I spread out the bacon after the photo, this looks better than just looking at gravy.
  • Cover and cook on High setting for 3 1/2 hours without opening the lid.
  • At the end of the cooking time, pour in the heavy cream or evaporated milk and gently stir to mix into the gravy. I used evaporated milk, this photo shows after it was mixed, perfect creamy gravy.
  • Serve over mashed potatoes with a vegetable on the side for a complete meal.

Notes

The chicken will cost about 75 Baht for 1 kilo. For 4 servings, this is about 55 cents per serving.
Shortcut: Gravy Mix.
Provided courtesy of good friend, Ken Ritter.
Japan.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Tender Oven Fried Chicken
May 7, 2017 Lee
1 Comment

Tender Oven Fried Chicken

Oven fried chicken, sounds great to me! I made this on 11 Oct 2017, and tender and juicy chicken it is.
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Prep Time 40 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 1/2 cup butter, this is 1/2 standard block
  • 1 cup all purpose flour
  • 1 tablespoon Lawry's Seasoned Salt, OR make from a shortcut
  • buttermilk, Or just milk

Instructions
 

  • Soak the chicken in buttermilk for 30 minutes to an hour.
  • Preheat your oven to 205 C (400 F). Put the butter in a baking dish and place in the oven to melt, you can do this while the oven is heating. I used a 9x13 Pyrex dish.
  • Put the seasoning salt and flour into a gallon size zip lock bag and shake to mix. When the butter is melted in the baking dish, remove from the oven.
  • Take out one piece of chicken at a time from buttermilk and shake off excess then put into bag and shake to coat well, place chicken into butter in baking dish. Repeat with other pieces.
  • Bake for 25 minutes then turn the chicken over, bake for another 30 minutes or until juices run clear and chicken is nicely browned. I cut one in half to check the inside, perfect.
  • Serve with mashed potatoes and gravy, pasta, or rice, and a steamed vegetable.

Notes

Chicken will run about 75 Baht or so for 4 breasts. For 4 servings, this is about 55 cents per serving.
Shortcuts: Lawry's Seasoning Salt, Buttermilk.
Provided courtesy of good friend, Stephen Connell.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,CHICKEN & TURKEY
Banana Bread II
May 7, 2017 Lee
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Banana Bread II

This recipe uses a yellow cake mix, and I even have a shortcut to make a yellow cake mix. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 2 loaves

Ingredients
  

  • 1 yellow cake mix, OR make from a shortcut
  • 2 eggs
  • 4-5 bananas, large size, overripe, mashed
  • pecans, chopped, optional

Instructions
 

  • Preheat your oven to 180 C. Grease two medium loaf pans or one large loaf pan with butter.
  • Mix all ingredients in a large bowl, pour batter into two medium loaf pans or one large loaf pan. Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.

Notes

Low cost.
Shortcut: Yellow Cake Mix.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Creamy Garlic Chicken
May 7, 2017 Lee
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Creamy Garlic Chicken

I love chicken and this recipe sounds really good, I will try this for sure! 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
  

  • 750 grams chicken breasts, boneless, skinless, thinly sliced
  • 2 tablespoons olive oil
  • salt and pepper, to taste
  • 3 cloves garlic, smashed and minced
  • 1/2 cup chicken stock, fresh or from powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning, OR make from a shortcut
  • 1 cup heavy cream
  • 1 large tomato, chopped
  • 1 cup fresh spinach
  • 1/2 cup Parmesan cheese, grated

Instructions
 

  • Heat oil in a large skillet over medium high heat. Add chicken, season with salt and pepper, and cook for 5 minutes on each side, or until it's fully cooked. Remove from skillet and set aside.
  • To the same skillet, add garlic, chicken broth, garlic powder, and Italian seasoning. Mix. When it begins to bubble, add heavy cream and bring to a boil. Whisk until sauce starts to thicken.
  • Add tomatoes, spinach and cooked chicken to the sauce. Stir. Cover with Parmesan cheese and mix until the cheese is fully melted, spinach is wilted and chicken is fully coated. Serve and enjoy.

Notes

Figure about 60 Baht for 750 grams of chicken breast. For 4 servings this is about 44 cents per serving.
Shortcut: Italian Seasoning.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY