Archive for the ‘* Best Value $1 or Less per Serving’ Category
French Toast Bread Pudding
March 8, 2017 Lee
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French Toast Bread Pudding

Sounds really good, on my to cook list. If you are not near a bakery to get challah, make from scratch in your bread machine. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Breakfast, Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 loaf challah, OR make from a shortcut
  • 8 eggs
  • 5 cups half and half, or milk
  • 3 tablespoons honey
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • pinch ground cinnamon
  • pinch ground nutmeg
  • 1/8 teaspoon salt
  • confectioners sugar, for serving
  • maple syrup, for serving

Instructions
 

  • Preheat your oven to 180 C. You will need a 9x13 baking dish, and a larger roasting pan that the baking dish will fit inside.
  • Slice your bread to 3/4 inch thick slices. Arrange the bread in two layers in a 9 by 13 by 2-inch baking dish, cutting the bread to fit the dish. Set aside.
  • In a large bowl, whisk together the eggs, half-and-half, honey, orange zest, vanilla, and salt. Pour the mixture over the bread and press the bread down. Allow to soak for 10 minutes.
  • Place the baking dish in a larger roasting pan and add enough hot water to the roasting pan to come an inch up the side of the baking dish. Cover the roasting pan tightly with aluminum foil, tenting it so the foil doesn't touch the pudding. Make two slashes in the foil to allow steam to escape. Bake for 45 minutes, remove the foil, and bake for another 40 to 45 minutes, until the pudding puffs up and the custard is set. Remove from the oven and cool slightly.
  • Cut into squares and lightly dust the tops with confectioners sugar, serve with maple syrup on the side.

Notes

Low cost.
Shortcut: Challah or Egg Bread (Bread Machine).
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,DESSERTS,EGGS - ALL,Eggs - Chicken
BLT Pasta Salad
March 7, 2017 Lee
1 Comment

BLT Pasta Salad

This is really good! I made this for a party the family had on 13 Aug 2018, only one small portion left over for me the next day. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Total Time 20 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams dry elbow macaroni, or any small pasta
  • 3 tablespoons rice vinegar, or cider vinegar
  • 8 slices bacon, chopped and fried crispy
  • 1 cup lettuce, chopped, or spinach
  • 2-4 spring onions, sliced, white and green parts
  • 3/4 cup mayo
  • salt and black pepper, to taste
  • 1/4 cup sour cream, OR make from a shortcut
  • 1 cup tomatoes, diced

Instructions
 

  • Cook the pasta until tender, drain and rinse under cold water to stop the cooking. Drain some more. Add the cooked bacon and mix in.
  • Gently mix in the rest of the ingredients to combine. Refrigerate for at least an hour.
  • Ready to serve.

Notes

Low cost.
Shortcut: Sour Cream.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Sides - Salads
Cracker Barrel Meatloaf
March 7, 2017 Lee
1 Comment

Cracker Barrel Meatloaf

Stephen Connell, United States.
I love a good meatloaf, and this is by far the best I have made! Excellent flavor from the use of butter crackers and cheese. Highly recommended.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Equipment

  • Loaf Pans (two, 4x8 inch)
  • Oven

Ingredients
  

  • 2 eggs
  • â…” cup milk
  • 32 butter crackers, crushed, like Magic or Ritz
  • 1 medium onion, diced
  • 120 grams Cheddar cheese, shredded, (4 oz)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper, or a mix of black and white pepper
  • 1 kilo ground beef, (2 lb)
  • ½ cup ketchup, or chili sauce
  • ½ cup brown sugar
  • 1 teaspoon mustard

Instructions
 

  • Preheat your oven to 180° C (350° F). Get out two loaf pans. I used my Pyrex pans.
  • In a mixing bowl, beat eggs. Add milk and crackers and stir together. Add the onion and cheese and stir together. Stir in the salt and pepper.
  • Add ground beef. Mix well.
  • Divide mixture between the 2 loafs, pack lightly and smooth off the top.
  • Bake for 30 minutes. While the meatloaf is baking, mix together the ketchup, brown sugar, and mustard to make the topping. I used chili sauce in place of the ketchup.
  • After 30 minutes of baking, spoon ¼ of the topping onto each meatloaf, return the pans to the oven and bake for another 10 minutes. Then spoon on the rest of the topping, dividing between the loaves, and bake for another 10 minutes. Remove from oven and let the loaf rest for 5 minutes.
  • Slice and serve right from the pan with your favorite side dishes, and enjoy.

Notes

For 8 servings this is actually low cost per serving and also depends on where you source the beef from. I purchase in bulk from a local butcher and grind myself.
Updated on 2 July 2022.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BEEF
Cream of Green Chili Soup
March 7, 2017 Lee
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Cream of Green Chili Soup

Sounds good!
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups big green chilies, roasted, diced
  • 1 large onion, chopped
  • 1 tablespoon butter
  • 1/2 teaspoon salt, plus more to taste
  • 2 cloves garlic, smashed and minced
  • 3-4 cups chicken broth
  • 1 cup heavy cream

Instructions
 

  • In a medium pot over medium-high heat, melt the butter. Add the onions and salt. Cook, stirring, until the onions are soft, about 3 minutes. Add the garlic and cook, stirring, another minute or so until the mixture is very fragrant.
  • Add the chilies and broth (3 cups for a thicker soup, 4 cups for a thinner soup) to the pot and bring to a boil. Reduce heat to maintain a steady simmer and cook until vegetables are extremely soft and flavors have blended, about 15 minutes.
  • Blend until very smooth in blender or food processor (about 2 minutes).
  • Return the mixture to the pot and stir in cream. Gently heat until the soup is heated through. Add more salt to taste, if you like. Enjoy.

Notes

This would be low cost.
Provided courtesy of good friend, Jerry Juliana.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Three-Ingredient Baked Chicken
March 7, 2017 Lee
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Three-Ingredient Baked Chicken

This is a basic baked chicken recipe, very customizable. If you have a recipe calling for cooked chicken as an ingredient, this sounds like it would work perfect. Or add a few vegetables to the dish and bake those as well and you have a meal.
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skin on or off
  • 1 teaspoon salt
  • 1/4 cup butter, melted, 1/4 of a standard block

Instructions
 

  • Preheat your oven to 180 C. Lightly butter a baking dish.
  • Place the chicken in the baking dish, skin side up. Add the salt to the melted butter and brush onto the chicken and pour the remaining butter over the chicken as well.
  • Bake for 30-40 minutes or until cooked through and juices run clear.
  • Use as directed by another recipe or serve with vegetables on the side.

Notes

Figure about 100 Baht for 4 chicken breasts. For 4 servings, this is about 74 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Clams with Mushrooms & Basil
March 6, 2017 Lee
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Clams with Mushrooms & Basil

Rrayada Thayer, Thailand.
This is an easy recipe that takes just minutes to prepare.
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Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Main Dish
Cuisine Thai
Servings 4 servings

Ingredients
  

  • 1 kilo fresh clams, washed and scrubbed, (2 lb)
  • handful fresh mushrooms, chopped large
  • handful fresh Thai Basil
  • 5 cloves garlic, smahed
  • splash fish sauce
  • splash olive oil
  • Bird's Eye Chilis, optional, chopped
  • chili paste, optional

Instructions
 

  • Heat a pan on medium high heat with a splash of olive oil then add the garlic and clams.
  • When the clams start to open, about 4-5 minutes, add the mushrooms.
  • When the mushrooms are cooked, add the basil.
  • The liquid from the clams cooks the mushrooms and steams the basil. When the basil is wilted, it is done.
  • Pour onto a large plate and serve along side rice and other Thai dishes.

Notes

Low cost.
If a spicy dish is preferred, add some chopped Bird's Eye chilies and a spoon or so of chili paste.
* Best Value $1 or Less per Serving,: THAI,SEAFOOD - ALL,Seafood - Clams
Sausage, Egg, Cheese Sandwiches
March 5, 2017 Lee
1 Comment

Sausage, Egg, Cheese Sandwiches

Everyone has heard of the well know biscuits and muffins that contain these ingredients from McDonald's. I liked those those as well. I decided to step these up a bit from a small biscuit or muffin and went with homemade dinner rolls, homemade breakfast sausage, and real cheese. And they are very good! Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 0

Ingredients
  

  • patties breakfast sausage, OR make from a shortcut
  • dinner rolls, OR make from a shortcut
  • eggs
  • Cheddar cheese, sliced, or cheese of choice
  • olive oil, as needed
  • mayo, as needed
  • white pepper powder, as desired

Instructions
 

  • Cook the patties in a non stick pan with splash of olive oil, 2-3 minutes per side. Remove from pan and set aside.
  • I used a ring to cook the eggs, lightly scrambled and seasoned with white pepper. (I had two rings, one seems to have walked away.)
  • Cut the rolls in half, spread mayo on each piece, add cheese to the bottom, then a sausage patty, then the egg, add the top part of the roll.
  • Enjoy.
  • This was for my wife, when I asked her if she wanted 1 or 2 slices of cheese, she asked what kind, I said Provolone, so she took a bite of the cheese, and said oh that cheese, two slices!

Notes

Low cost if using homemade sausage and rolls.
Shortcuts: Breakfast Sausage, Dinner Rolls.
Variants: 1. Use cheese of choice, Provolone goes real well with this. 2. Use butter in place of mayo on the rolls.
My version of the popular restaurant item.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
World’s Best Meatloaf
March 3, 2017 Lee
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World's Best Meatloaf

Now I cannot vouch for world's best, but this does sound good, on my to cook list as I do like a good meatloaf. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams ground meat, beef, or beef and pork mixed
  • 1 1/2 cups torn bread
  • 1 egg, lightly beaten
  • 1 onion, diced
  • 1/4 teaspoon mustard powder
  • 1/8 teaspoon ground sage
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon ground nutmeg
  • 1 green bell pepper, diced
  • 1 can condensed tomato soup, OR make from a shortcut
  • 3/4 cup celery, grated
  • 3/4 cup carrot, grated

Instructions
 

  • Preheat your oven to 180 C.
  • Place ground meat in a large mixing bowl, add the rest of the ingredients BUT only 1/2 can of the soup, use your hands for a good mix.
  • Turn into greased loaf pan or glass casserole dish 7x11 and pat out flat, pour remaining soup over the top, smoothing it evenly over all.
  • Bake for 75 minutes. Let rest for 10 minutes, then slice and serve. Some potato mash and a vegetable, you have a good meal.

Notes

Beef would cost about 150 Baht/750 grams, pork would cost about 125 Baht/750 grams. Going with 150, and for 6 servings, this is about 75 cents per serving.
Shortcut: Condensed Tomato Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,BEEF,PORK
Chicken Stew with Biscuits
March 3, 2017 Lee
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Chicken Stew with Biscuits

Sounds like hearty and filling meal for sure. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 6 chicken breasts, skin on
  • olive oil, as needed
  • salt and pepper, as needed
  • 5 cups chicken stock, fresh or from powder
  • 3/4 cup unsalted butter, this 3/4 of a 227 gram block
  • 2 onions, chopped
  • 3/4 cup all purpose flour
  • 1/4 cup heavy cream, OR make from a shortcut
  • 4 cups frozen peas and carrots, blanched for 2 minutes
  • 1/2 cup fresh parsley, minced

For the Biscuits

  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup unsalted butter, cold, diced, this is 1/2 of a 227 gram block
  • 3/4 cup milk
  • 1/2 cup fresh parsley, chopped
  • 1 egg, for egg wash

Instructions
 

  • Preheat your oven to 190 C. Line a baking sheet with foil.
  • Place the chicken breasts on the baking sheet and rub them with olive oil on both sides, then position them skin side up. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the skin. Cut the chicken into large cubes. You will have 4 to 6 cups of cubed chicken.
  • In a large pot melt the butter and saute the onions over medium low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the chicken stock. Simmer over low heat for 1 more minute, stirring, until thickened. Add 2 teaspoons salt, 1/2 teaspoon pepper, and the milk.
  • Then add the cubed chicken, carrots, peas, and parsley. Mix well. Place the stew large, deep casserole baking dish. Place the baking dish on a sheet pan and bake for 15 minutes.
  • Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the milk and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8-inch thick. Cut out twelve circles with a 2 1/2 inch round cutter.
  • Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash mix 1 egg with a tablespoon of water), and return the dish to the oven. Bake for another 20 to 30 minutes, until the biscuits are brown and the stew is bubbly.
  • Remove from oven, let rest 5-10 minutes, serve.

Notes

Figure about 120 Baht for 6 chicken breasts, for 8 servings, this is about 45 cents per serving.
Shortcut: Heavy Cream Substitute.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Carrot Cake I
March 2, 2017 Lee
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Carrot Cake I

Sounds good, been a long time since I had carrot cake, on my to make list. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

For the Cake

  • 2 1/2 cups unbleached flour
  • 1 1/2 cups white sugar
  • 1/2 cup brown sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 1/2 cups olive oil
  • 4 eggs, lightly beaten
  • 1 tablespoon vanilla extract
  • 1 1/2 cups walnuts, shelled and chopped
  • 1 1/2 cups grated coconut, sweetened
  • 500 grams carrot, peeled, grated, (1 lb)

For the Frosting

  • 250 grams Cream cheese, this is one regular block
  • 5 tablespoons unsalted butter, room temperature
  • 1 tablespoon sour cream, OR make from a shortcut
  • 2 1/2 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon juice

Instructions
 

  • Preheat your oven to 180 C. Lightly grease two 9″ cake pans with butter.
  • Whisk together flour, sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt in a large bowl. Add the oil, eggs, and vanilla. Beat well. Fold in the chopped nuts, coconut, and carrots.
  • Pour the batter into the pans, set on the middle rack of the oven and bake for 45-50 minutes or until the edges have pulled away from the sides, and a skewer inserted into the center comes out clean. Cool on a cake rack.
  • To prepare the frosting, cream together the cream cheese, sour cream, and butter in a mixing bowl. Slowly sift in the confectioners sugar and beat until the mixture is free of lumps. Stir in the vanilla and lemon juice.
  • Once the cakes have completely cooled, frost. Sprinkle the top with chopped walnuts if desired.

Notes

Most expensive item would be the Cream Cheese at 120 Baht. for 12 servings, this is very low cost.
I don't think I would make the sour cream if just making this, plan this this around sour cream you have made and available.
Shortcut: Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,DESSERTS