Archive for the ‘* Best Value $1 or Less per Serving’ Category
Baked Potato Eggs
April 7, 2017 Lee
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Baked Potato Eggs

A twice baked potato with an egg on top, sounds good to me.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 large potatoes, baking potatoes if you have those
  • 2 tablespoons butter
  • 1/4 cup Parmesan cheese, grated
  • 2 links breakfast sausage, diced and cooked
  • 4 eggs

Instructions
 

  • Preheat your oven to 200 C.
  • Wash the potatoes and pierce several times with a fork, place on a cookie sheet and bake until fork tender, about 45 minutes.
  • Remove the potatoes from the oven when they are cooked, wear an oven mitt and carefully cut each potato in half lengthwise. Scoop out the insides and place that into a bowl. To the bowl, add the butter, cheese, and mix, stir in the cooked sausage.
  • Spoon mixture back into the potato halves and make a depression in the center of each one. Crack an egg into each depression.
  • Place the potato halves on the baking sheet and bake for 10-15 minutes or until the eggs are set, serve.

Notes

Low cost. If no baking potatoes are available to you, use regular, large potatoes, but scoop out less to make the mashed potatoes.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,POTATOES
Million Dollar Chicken
April 6, 2017 Lee
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Million Dollar Chicken

Easy chicken recipe to make in a casserole dish and baked in the oven.
Print Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 8 pieces chicken, I would use thighs or breasts
  • 1 cup mayo
  • 1 tablespoon prepared yellow mustard
  • 1/4 cup apricot jam
  • 3/4 cup chicken stock, fresh or from powder
  • 1 small onion, diced and lightly cooked
  • 1/2 cup mango chutney, if you can find it

Instructions
 

  • Preheat your oven to 160 C.
  • Place the chicken pieces in a large baking dish.
  • Mix remaining ingredients together and pour over the chicken. Bake in the oven for 60 minutes. Remove from oven, let rest 5 minutes, serve with a salad and a vegetable and enjoy.

Notes

I cannot really price this until I buy 8 pieces of chicken, I am thinking 4 quarters would be a good starting point. I will give results and pricing when I prepare this. I will list this as low cost for now.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken Piccata Pasta
April 5, 2017 Lee
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Chicken Piccata Pasta

This sounds like a good recipe, on my to cook list for sure. Capers, never seen them where I live. Don't have 3 tablespoons of capers? Use 2 green olives and 1 inch of dill pickle, mince those up, similar but not perfect.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 600 grams chicken breasts, cut into 1 inch cubes, (1 1/3 lbs)
  • 2 tablespoons olive oil
  • salt and black pepper, to taste
  • 1 1/2 tablespoons butter
  • 4 cloves garlic, smashed and minced
  • 2 shallots, chopped
  • 2 tablespoons all purpose flour
  • 1/2 cup white wine
  • 1 lemon, juiced
  • 1 cup chicken stock, fresh or from powder
  • 3 tablespoons capers, drained
  • 1/2 cup fresh parsley, chopped
  • 500 grams Penne pasta, cooked to just tender, (1 lb)
  • spring onions, chopped, for garnish

Instructions
 

  • Heat a deep nonstick skillet over medium high heat. Add a tablespoon of olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium.
  • Add another tablespoon of olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Cook the garlic and shallots 3 minutes. Add flour and cook 2 more minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
  • Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

Notes

The chicken would cost about 50 Baht/600 grams. For 4 servings, this is about 37 cents per servings.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Moist Chocolate Cake (Bread Machine)
April 5, 2017 Lee
6 Comments

Moist Chocolate Cake (Bread Machine)

Yep, you read that right, cake in a bread machine. This recipe is from the cookbook that came with my bread machine, and I will say it is spot on as chocolate, and moist! No frosting needed! I made this on 4 Apr 2017 and it is excellent! Your bread machine needs a cake function in order to make this. I do use dry weight measurements in grams on a digital scale and liquid measurement in ml, ounces and cup measurement are provided as well.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 2 eggs
  • 3/4 cup butter, room temperature, 3/4 of standard block, (1 1/2 sticks)
  • 180 grams sugar, (6.35 oz)
  • 200 ml evaporated milk, (.83 cups)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 100 grams all purpose flour, (3.53 oz)
  • 50 grams cocoa powder, (1.76 oz)

Instructions
 

  • Place the ingredients into the pan of the bread machine in the order listed, select Cake function, press start. About 1 1/2 hours later, it will be done.
  • Remove the pan from the bread machine and set it on the counter to cool for about 30 minutes to an hour. Once it has cooled, get a rack ready on the counter. Now fold up 2-3 paper towels, you are going use hand to hold the top of the cake, while you turn the pan over with your other hand by hold the attachment at the bottom of the pan, gently shake the pan and the cake will drop from the pan and paddle into your hand. Set the pan down, place the rack on the cake and turn the cake and rack over. Now your cake is on the rack and right side up, allow the cake to completely cool.
  • Slice, and use a large spatula to pick up and set on plates, or it will fall apart. Top with some whipped cream, enjoy! Here is a slice served with two brownies.

Notes

Low cost.
Recipe from my bread machine cookbook.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Khow Suey (ခေါက်ဆွဲ)
April 4, 2017 Lee
4 Comments

Khow Suey (ခေါက်ဆွဲ)

Stephen Connell, United States.
This is a Burmese dish consisting of curried chicken with coconut milk served over Chinese egg noodles as a soup. I made this on 17 Aug 2017, delicious to say the least.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Burmese
Servings 4 servings

Ingredients
  

  • 600 grams chicken breasts, cut into bite size pieces, (1-1 ¼ lbs)
  • ½ cup cooking oil
  • 1 tablespoon garlic, smashed and minced
  • 1 tablespoon fresh ginger, minced or 1/4 teaspoon powdered
  • 1 onion, diced
  • ½ teaspoon ground cinnamon
  • 2 bay leaves
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground corriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon chili powder
  • 2 tablespoons soy sauce
  • 1 cup coconut milk
  • 2 tablespoons corn starch
  • 200 grams egg noodles, (6 ozs)
  • 4 cups chicken stock, fresh or from powder

Instructions
 

  • Add the oil to a large deep skillet, heat then add the onion and cook until translucent, then add the garlic and ginger. Cook for a few more minutes, then mix in the cinnamon and add the bay leaves.
  • Add the chicken to the pan and cook 8-10 minutes or until it changes color, then add the turmeric, coriander, soy sauce, cumin, chili powder, chicken stock, and bring to a boil.
  • Add the corn starch to half a cup of water, and stir that into the pan and reduce heat to a simmer and cook until thickened. Then add the coconut milk. and simmer for 5 minutes.
  • While the pan is simmering, boil some water in a pot and cook the egg noodles until tender, and drain.
  • To serve, add some egg noodles to a bowl, spoon some curry over the top and top with condiments of your choice, such as a hard boiled egg, Bird's Eye chilies, chopped onion, etc.

Notes

The chicken would cost about 50 Baht/600 grams. For 4 servings, this is about 37 cents per servings.
Variant: In place of the chicken, you can use prawns, fish, pork, or beef.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: BURMESE / MYANMAR,SOUPS, STEWS, CHILI
One-Pot Chicken & Veggie Risotto
April 4, 2017 Lee
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One-Pot Chicken & Veggie Risotto

Sounds delicious. Oddly enough, I have never eaten risotto or ever made it, so this sounds like a good one to start with. Finding the proper rice could be a challenge. I will adjust the times once I make this as well.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish, Side
Cuisine Italian
Servings 8 servings

Ingredients
  

  • 2 chicken breasts, cut into 1 inch cubes
  • 3 1/2 cups chicken stock, fresh or from powder
  • 2 1/2 cups dry Arborio rice, or dry white rice
  • 3/4 cup dry white wine
  • 1 bunch fresh asparagus, chopped
  • 1-2 zucchini, chopped
  • 170 grams portobello mushrooms, sliced
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • Parmesan cheese, grated, for garnish
  • salt and pepper, to taste

Instructions
 

  • Heat a large pot over high heat and add the olive oil. When oil is hot, add the cubed chicken, seasoned with salt and pepper, and brown on all sides, 4-5 minutes. Set chicken aside.
  • Add chopped asparagus, zucchini, and mushrooms and cook until just softened, about 8 minutes. Set vegetables aside.
  • Melt butter in the pot and add the Arborio rice. Stir until rice is toasted and lightly browned, then return veggies and chicken to pan.
  • Lower heat to medium and add white wine. Cook until wine is almost evaporated, stirring frequently.
  • 1/2 to 2/3 cup at a time, add chicken stock, stirring frequently and replenishing liquids once mixture is dry enough that spoon leaves a track through the rice.
  • When chicken stock is completely absorbed, taste rice and see if it’s tender enough. Risotto should be thick, but still able to spread out a little. You want it to be just tender, but if it’s too crunchy, add 1 cup water (a bit at a time). Adding too much will make your risotto gummy.
  • Serve hot and garnish with Parmesan cheese as a side dish or even as a main dish.

Notes

Two chicken breast, very low cost dish for 8 servings.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Savory & Delicious Meat Patties
April 3, 2017 Lee
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Savory & Delicious Meat Patties

The beauty of these, you can make with beef, pork, chicken, or turkey. For a dinner, a patty, mashed potatoes and gravy, a vegetable, perfect dinner and low cost. This is like a meatloaf without the wait. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams ground beef, see Step 1
  • 1 cup seasoned breadcrumbs, OR make from a shortcut
  • 1 teaspoon Italian seasoning, OR make from a shortcut
  • 1/4 cup milk
  • 1 egg
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon Worcestershire sauce
  • 1/3 cup onion, diced
  • 2 teaspoons garlic, smashed and minced
  • 2 tablespoons cooking oil, your preference
  • 1/3 cup chicken stock, fresh or from powder

Instructions
 

  • For the meat, feel free to use ground beef, pork, chicken, or turkey. If using beef or pork, use beef or pork stock instead of chicken stock.
  • Add the ground meat to a large mixing bowl then add the breadcrumbs, milk, egg, salt, pepper, Italian seasoning, Worcestershire sauce, onion, and garlic. Stir or use hands to mix. Shape mixture into 6 evenly sized balls.
  • Heat the oil in a large skillet over medium high heat. At the meatballs and press to flatten slightly. Cook the patties until browned for about 5 minutes each side.
  • Add the chicken stock to the skillet and continue cooking the patties, turning as needed until they are cooked through, maybe 5 minutes more.
  • Serve with mashed potatoes and gravy and a vegetable, complete meal.

Notes

The highest cost would be using beef and I will say 100 Baht/500 grams. For 6 servings, this is about 50 cents per serving. Other ground meats would be less.
Shortcuts: Seasoned Breadcrumbs, Italian Seasoning.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,PORK
Sticky Garlic Sesame Chicken
April 3, 2017 Lee
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Sticky Garlic Sesame Chicken

Simple and easy recipe that comes together fast. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Asian
Servings 3 servings

Ingredients
  

  • 500 grams chicken breasts, cut into 1 inch cubes
  • 1/4 cup all purpose flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon cayenne pepper
  • 3 cloves garlic, smashed and minced
  • 2 tablespoons olive oil
  • 1/4 cup honey, plus 1 tablespoon
  • 1 teaspoon rice vinegar
  • 3 tablespoons soy sauce
  • 1/2 teaspoon white sesame seeds
  • 4 spring onions, chopped
  • cooked rice, to serve

Instructions
 

  • Heat the olive oil over medium heat in a heavy skillet.
  • In a large zip lock bad, add the flour, black pepper, cayenne pepper, cloves, and onion powder and shake mix that together, then add chicken pieces and shake the bag to coat the chicken. Place coated chicken pieces in the pan to start browning them.
  • While the chicken is browning, mix together the honey, rice vinegar, soy sauce, and garlic in a small bowl.
  • After 5 minutes, flip chicken and brown the other side, the browning will give great flavor to the chicken. Once chicken has a nice brown on both sides, add the sauce mix and reduce heat to low. Allow to heat for about 10 minutes, flipping the chicken once.
  • After 10 minutes, turn stove top off and allow chicken to sit for at least 5 minutes. Serve over rice and sprinkle with sesame seeds then some spring onion.

Notes

Chicken breasts will cost about 35 Baht/500 grams. For 3 servings, this is about 34 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Gooey Fudge Brownies
April 2, 2017 Lee
1 Comment

Gooey Fudge Brownies

A good friend sent me this recipe, and in my never ending quest to find and test recipes made from scratch, this fits in perfect, and sounds very good, I made these on 4 Apr 2017, and they are GREAT! No electric mixer needed, you can do this easily by hand.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 15 brownies

Ingredients
  

  • 2 eggs
  • 1/2 cup unsalted butter, room temp
  • 1 cup sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons instant espresso powder, optional
  • chocolate chips, optional to put on the top

Dry Ingredients for use in other recipes, this makes one 'box mix'.

  • 1 cup sugar
  • 1/2 cup brown sugar, packed
  • 1/2 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1/4 teaspoon salt

Instructions
 

  • Preheat your oven to 180 C (350 F). Lightly grease a 9x13 baking dish with butter.
  • Combine flour, cocoa powder, salt, and instant espresso powder (if using) in a medium bowl and stir to combine.
  • Cream together butter, sugar, brown sugar, and vanilla. Add in eggs and mix until fully combined. No mixer is needed to do this and it takes just a few minutes with a spoon.
  • Then add dry ingredients and mix until batter comes together.
  • Pour batter into the greased pan and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Just before the brownies are done, sprinkle some chocolate chips over the top if desired.
  • Remove brownies from oven and let cool at least 10-15 minutes before serving.
  • After letting cool, cut into desired serving sizes.
  • Serve as is, with ice cream, or whipped cream on top. This photo is 2 brownies and a slice of chocolate cake.

Notes

Low cost per serving for a great dessert.
Used in Recipes Listed on this Site:
  • Pecan Pie Brownies. Use the Dry Ingredients only and the remaining ingredients as stated on the other recipe. Made it, GO-TO recipe.
  • Orange Kissed Brownies. Prepare this recipe as stated then use at Step 3 in the other recipe. Made it, GO-TO recipe.
 
Provided courtesy of good friend, Stephen Connell, United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Creamy Chicken Casserole
April 1, 2017 Lee
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Creamy Chicken Casserole

Sounds good and easy to put together. On my to cook list. Several shortcuts to use for this for cost savings. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 cups cooked chicken, diced, see Step 1
  • 2 cans condensed cream of chicken soup, OR make from a shortcut
  • 1 cup sour cream, OR make from a shortcut
  • 1 3/4 cups milk, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup Bisquick Mix, OR make from a shortcut
  • 1/4 cup corn meal
  • 1 egg
  • 1 cup Cheddar cheese, shredded

Instructions
 

  • For the chicken, several ways you can cook the chicken. Boil the chicken, think thighs and legs for the most flavor, skin on bone in, or you can use breasts. OR you can bake the chicken in the oven and use that. Boiling will give you broth for use in other recipes. I would go with 1 kilo of chicken, cook, and dice, anything extra, save for use in maybe an omelet or two or for condensed cream of chicken soup from a shortcut. Before you dice, remove all skin, bone, and cartridge.
  • Preheat your oven to 190 C. Lightly butter a 9x13 baking dish.
  • In a large bowl, mix together the soup, sour cream, and 1 cup of milk, mix well. Stir in the chicken, salt, and pepper. Pour into the baking dish.
  • Wipe out the bowl used and now add and mix together the Bisquick mix, cornmeal, egg, and remaining 3/4 cup of milk. Spoon this over the chicken. Sprinkle with the cheese and bake for 30-35 minutes or until the edges are golden brown and the casserole is hot. Let rest for 5 minutes, serve.

Notes

For the chicken, a safe bet would be to cook 1 kilo of chicken for the 3 cups of cooked diced chicken. One kilo of say chicken quarters (or even legs, thighs, or breasts is about 65 Baht/kilo. For 6 servings, this is about 32 cents per serving. Great value. Use the shortcuts as well.
Shortcuts: Condensed Cream of Chicken Soup, Bisquick Mix, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CASSEROLES