Archive for the ‘* Best Value $1 or Less per Serving’ Category
Fresh Strawberry & Blueberry Pie
December 26, 2016 Lee
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Fresh Strawberry & Blueberry Pie

Sounds like a great pie! On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 2 pie crusts, fresh, frozen, OR make from a shortcut on this site
  • 2 cups fresh blueberries
  • 2 cups fresh strawberries, stems removed and slightly chopped
  • 3/4 cup sugar
  • 1/4 cup corn starch
  • lemon zest, OR orange zest, from 1 orange or lemon
  • 2 tablespoons butter
  • 1 egg

Instructions
 

  • Preheat your oven to 205 C. Mix together the berries, sugar, zest, and corns starch in a large bowl.
  • Place one pie crust in a pie dish, pour the berry mixture into the dish. For the top crust, you can do this several ways, one complete crust on the top with a few slits cut in it, a lattice top, or use different shape cookie cutters and place the cutouts on the top. Mix together the egg and a tablespoon of water and brush this on the top crust.
  • Bake for about 50 minutes or until the top is golden brown. Cool on a wire rack before cutting to maintain the shape.

Notes

I cannot price this until I purchase the berries. For 8 servings I will say for now this is low cost.
Shortcut: Basic Buttery Pie Crust.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Parmesan Broiled Whitefish
December 26, 2016 Lee
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Parmesan Broiled Whitefish

This sounds not only good, but is quick to prepare as well. On my to try list for sure.
Print Recipe
Prep Time 5 minutes
Cook Time 6 minutes
Total Time 11 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 whitefish fillets, Tilapia, Pangasius, Sea Perch are all good choices
  • 1/4 cup Parmesan cheese, grated
  • 1/8 cup butter, softened
  • 1 1/2 tablespoons mayo
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon fresh dill
  • pepper, to taste

Instructions
 

  • Preheat your oven broiler to High and place the rack near the top. If you have a counter top oven, preheat the oven to 200 C using the top coil only, and place the rack near the top.
  • In a small bowl, mix together the cheese, butter, mayo, lemon juice, dill, and pepper.
  • Place fish fillets on a baking sheet lined with foil and broil for 3 minutes, remove from oven and flip each fillet over and divide the cheese mixture over the fish fillets and broil for 3-5 minutes making sure you do not over cook the fish, serve.

Notes

Pangasius fillets would run about 115 Baht/kilo, four fillets would probably be less than so I will us 100 Baht. For 4 servings this is about 75 cents per serving. Sea Perch would cost more (96 Baht per fish), and you have to fillet yourself. Nile Tilapia and Tub Tim would cost less (51 and 58 Baht per fish) but you would have to fillet yourself.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
ABC Soup
December 25, 2016 Lee
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ABC Soup

This is a simple Chinese soup recommended by a good Singaporean friend, and surprisingly, this is also a Thai soup as well.
Print Recipe
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Course Main Dish
Cuisine Chinese, Thai
Servings 4 servings

Ingredients
  

  • 500 grams pork ribs
  • 1 large carrot, sliced
  • 1 large potato, quartered
  • 1-2 tomatoes, quartered
  • 1 teaspoon white pepper
  • salt, to taste

Instructions
 

  • Ribs come in a strip as shown, cut between each bone, rinse and place ribs in a pot.
  • Cut your vegetables up and place in the same pot, add water to cover by about 2 inches. Bring to a boil then reduce to a low simmer. Simmer for about 1 1/2 to 2 hours. Alternately, put everything in a slow cooker and set on High setting for about 3-4 hours. Skim off any foam occasionally. Season with salt to taste, serve as is with a bowl of rice on the side, or serve as a side to a meal.

Notes

Pork ribs will cost about 80 Baht/500 grams. For 4 servings, this is about 59 cents per serving.
Variant: change the ribs to chicken legs and you have Thai Chicken soup, it is really that easy.
Recipe inspired by & photo provided courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.
* Best Value $1 or Less per Serving,: CHINESE,: THAI,SOUPS, STEWS, CHILI
Chili Cornbread Pie
December 24, 2016 Lee
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Chili Cornbread Pie

Sounds really good and there is several shortcuts you can prepare to cut costs but this will increase the time needed to prepare this. I think the lower cost, knowing what everything is made off is a good trade off. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Cook Time 20 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Cornbread Mix

  • 1 box Jiffy Corn Muffin Mix, OR make from a shortcut
  • 1 egg
  • 1/3 cup milk

For the rest of the Pie

  • 500 grams ground beef
  • 1 small onion, diced
  • 1 packet taco seasoning mix, OR make from a shortcut
  • 1 can chili beans, OR make from a shortcut
  • 1 cup sour cream
  • 2 cups Cheddar cheese, shredded
  • salt, pepper, garlic powder, to taste
  • lettuce, tomatoes, onions, shredded, diced, chopped, for toping, optional

Instructions
 

  • Preheat your oven to 200 C.
  • Prepare cornbread batter by mixing in the egg and milk, pour into a lightly greased 8x8 baking dish. Bake cornbread for 10 minutes then remove from oven, yes, it is not done, we will get back to that.
  • Meanwhile, cook ground beef and onion in a medium skillet and season with salt, pepper, and garlic powder to your liking. Once cooked through, drain fat. Add the taco seasoning and undrained chili beans and stir well OR If using the shortcut for the beans, add the beans and 1/2 cup of water. Continue cooking on a simmer and until starting to to thicken, then spread chili evenly over partially cooked cornbread.
  • Combine sour cream and 1 cup of Cheddar cheese and mix well. Spread sour cream mixture evenly over chili. Start by evenly placing dollops on top of chili then the heat from the chili will make it easier to spread. Top sour cream mixture with remaining Cheddar cheese then continue baking for 10 minutes or until cheese is melted.
  • Serve, top each serving with shredded lettuce, chopped tomato and onion if desired.

Notes

For ground beef, figure 100 Baht/500 grams.Making the shortcuts, does take time, will save a lot. For 4 servings, this is about 74 cents per serving.
Shortcuts: Jiffy Corn Muffin Mix, Taco Seasoning Mix, Chili Beans.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BEEF
Sub Sandwiches
December 24, 2016 Lee
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Sub Sandwiches

When I was growing up, these were a regular meal, sub sandwiches, this is a basic meal, filling, and can be made anyway you want. This is a starter recipe, tailor as you see fit. I am going to list what I use on one sandwich but I did enjoy two of these last night. Use any amounts of the ingredients as you see fit.
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Prep Time 5 minutes
Total Time 5 minutes
Course Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 1 hamburger bun
  • 2 leaves lettuce
  • onion, sliced
  • tomato, sliced
  • 3 slices smoked ham
  • 3 slices baloney with chilies, this is a great flavor, if not a fan of chilis, just push them out from the slices
  • Cheddar cheese, sliced
  • mayo, as needed

Instructions
 

  • Spread mayo on the bottom and top pieces of the bun. Starting on the bottom bun, add onion slices, lettuce, smoked ham, baloney with chilies.
  • Keep adding with cheese slices (I used real cheese, not the processed rubbish), tomato slices, top with the other piece of bun, enjoy.

Notes

Low cost meal.
Variants: Use spicy mustard instead of mayo, add cooked bacon, add or change the meats used, use sliced bell peppers, the combos are endless and up to your liking!
Been making these for years but will give credit to my parents for showing us kids this many many years ago.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,BURGERS & SANDWICHES
Tuna Casserole II
December 23, 2016 Lee
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Tuna Casserole II

Another variant to classic Tuna Casserole, sounds really good. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 cans tuna, drained, or use 1 1/2 cups fresh cooked tuna made with a shortcut
  • 1 can condensed cream of mushroom soup, OR make from a shortcut
  • 2 tablespoons milk
  • 2-3 hard boiled eggs, chopped
  • 4 cups egg noodles, cooked
  • 4 cups bread, cut into 1 inch cubes
  • 3-4 tablespoons butter, melted
  • 1/2 teaspoon garlic salt

Instructions
 

  • Preheat your oven to 180 C.
  • Add tuna, soup, salt, and milk in a medium bowl and stir until combined. Fold in chopped eggs and egg noodles. Lightly grease a casserole dish with butter and pour the mixture into the dish.
  • Toss the cubed bread with melted butter and garlic salt, add to the top of the casserole dish. Bake at 180 C for 30-40 minutes or until the bread is golden brown. Serve.

Notes

Tuna is about 120 Baht, for 6 servings, this is about 59 cents per serving.
Variants: Add cooked frozen or canned peas. Add cooked sliced mushrooms.
Shortcuts: Condensed Cream of Mushroom Soup, Tuna.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CASSEROLES
3 Ingredient Slow Cooker Hawaiian Chicken
December 22, 2016 Lee
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3 Ingredient Slow Cooker Hawaiian Chicken

Sounds really good. The original recipe called for canned pineapple, I will state and use fresh pineapple (this is Thailand, we do grow them down here in the south). Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4-6 chicken breasts, boneless and skinless
  • 1 cup fresh pineapple, chopped
  • 2 cups BBQ sauce, OR make from a shortcut on this site

Instructions
 

  • Lightly grease your slow cooker with butter, then add the chicken. Mix the BBQ sauce with the pineapple and pour that over the chicken, cook on Low setting from 6 to 8 hours or High setting for 3 to 4 hours.
  • When cooked through, remove with slotted spoons and serve with rice, spoon some of the sauce over the chicken.

Notes

Chicken breast costs about 60 Baht/kilo. 4-6 breast might be a kilo. For 4 servings this is about 44 cents per serving, less with 6 servings (6 chicken breasts). Make the BBQ sauce shortcut for additional savings.
Shortcut: BBQ Sauce.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Roasted Rosemary Chicken & Potatoes
December 22, 2016 Lee
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Roasted Rosemary Chicken & Potatoes

This sounds very good but fresh rosemary, I would never find that down here so I will go with dried.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4-6 chicken thighs, skin on, bone in
  • 8 cloves garlic, see Step 1
  • dried rosemary, as needed
  • 1 lemon, zest plus 2 tablespoons of lemon juice
  • 2 tablespoons olive oil
  • 3 potatoes, cubed
  • salt and pepper, to taste

Instructions
 

  • Preheat your oven to 220 C.
  • For the garlic, cut off each end of the cloves, lay the side of knife on a clove and smack that with the heal of your hand. Don't try to crush the clove, just smash it a bit, this does 2 purposes for you. 1, the skin is lifted and is easily removed, and 2, smashing yet leaving the clove intact releases the oil for flavor in your recipe. Place the prepared cloves in a small bowl.
  • Take your lemon and zest it, then squeeze out the juice, you want 2 tablespoons of juice, no seeds. Place the zest and juice in the bowl with the garlic.
  • Into the same bowl, add the olive oil and salt and pepper to taste and mix together. Add the cubed potatoes and thighs to a large bowl, and drizzle in the mixture from the small bowl, use your hands to toss and coat the chicken and potatoes. Take the thighs out and set aside. Pour the potatoes, into a baking dish, lightly sprinkle some dry rosemary on the potatoes. Place the thighs skin side up on top of the potatoes, and pour any remaining liquid from the large bowl over the chicken. Sprinkle each piece of chicken with rosemary to your liking.
  • Place in the oven for 40 minutes or until the chicken is golden brown and cooked through. Serve.

Notes

Chicken thighs cost about 71 Baht/kilo, 4-6 would be less than a kilo but I will go with 70 Baht. For 4 servings, this is about 51 cents per serving, less for 6 servings, good value.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Oven Baked Har Jiong Gai
December 22, 2016 Lee
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Oven Baked Har Jiong Gai

This recipe is from a friend in Singapore and sounds wonderful. This does take time for marinating and for air drying so plan accordingly.
Print Recipe
Prep Time 6 hours
Cook Time 20 minutes
Total Time 6 hours 20 minutes
Course Main Dish
Cuisine Chinese
Servings 0

Ingredients
  

  • 1 kilo chicken wing drummets, drummets or midle sections
  • 2 tablespoons Shaoxing wine, optional
  • 2 tablespoons shrimp paste
  • 2 tablespoons oyster sauce
  • 1 tablespoon sugar
  • 1 teaspoon ground white pepper
  • 1 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Instructions
 

  • Mix together the wine, sugar, shrimp paste, oyster sauce, and white pepper. Add the chicken (you may want to use gloves if you do not want your hands to smell like shrimp paste) and mix with your hands to coat all the chicken. Cover with plastic wrap and refrigerate for at least 4 hours. You can refrigerate overnight if you want to blend the flavors even better.
  • Two hours before you want to cook the chicken, mix the flour, baking soda, and baking powder in a shallow bowl. Remove the chicken from the fridge and coat each chicken piece in the flour mix, shake off the excess and place pieces on a wire rack (preferred) or on a tray, then refrigerate for about 2 hours to dry, no need to cover the chicken.
  • Preheat your oven to 200 C. Remove the chicken from the fridge, brush the top with cooking oil and into the oven to bake for 10 minutes, Turn the pieces over, brush with oil, and bake for another 10 to 16 minutes or until the chicken has turned golden brown.
  • Remove and serve with a chili or Sriracha sauce for dipping.

Notes

Chicken middle wing pieces run about 123 Baht/kilo, drummets run about 79 Baht/kilo. Easily under $1 per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Bean Burritos
December 19, 2016 Lee
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Bean Burritos

This is a Leftover meal using the BBQ Beans & Weenies recipe on this site. You will need bacon and cheese, your choice. I made these on 18 Dec 2016 and they are good, and very filling. The ingredients listed have no set quantities, this is a make with what you have on hand.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • leftover BBQ Beans & Weenies
  • bacon, use 2-4 strips per burrito
  • cheese, shredded, Cheddar, Edam, Mozzarella all work well in this
  • flour tortillas, 8 inch or 12 inch will work well

Instructions
 

  • Heat the beans and weenies in a pot. Fry up some bacon till crispy, figure 2-4 slices per burrito. Shred some cheese. Now you are almost ready to put these together.
  • In a hot skillet, no oil, heat a tortilla for a 30 seconds to a minute on each side to warm up.
  • Lay tortilla on a plate or flat work surface and add bacon, 2-4 strips.
  • Then add a scoop or so of beans and weenies.
  • Top with cheese of your choice.
  • Roll up and place on a plate and serve.

Notes

Low cost overall. Think leftovers, so use bacon, cheese, chopped bell pepper, lettuce, sour cream, etc.
Main recipe used: BBQ Beans & Weenies.
My own recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,LEFTOVERS