Archive for the ‘* Best Value $1 or Less per Serving’ Category
Cabbage and Noodles
October 19, 2016 Lee
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Cabbage and Noodles

This sounds really good. I will be trying this for sure, either with smoked sausage or with homemade Italian sausage from a shortcut on this site. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 350 grams smoked sausage, or a bit more, no one will complain, OR Italian sausage
  • 1/4 cup butter
  • 1 large onion, diced
  • 1/2 head cabbage, chopped, about 6-7 cups
  • 1 clove garlic, smashed and minced
  • 2/3 cup frozen peas
  • 250 grams dry egg noodles, OR Fettuccine pasta (my preference)
  • salt and pepper, to taste
  • olive oil, as needed

Instructions
 

  • Heat a pot of water to boiling and then cook the egg noodles or pasta until just done, drain and then set aside. A small amount of olive oil drizzled on the noodles will keep them from sticking.
  • In a large non-stick pan, heat a splash of olive oil and cook the smoked sausage until lightly browned, if cooking home made sausage, cook until cooked through.
  • Is using smoked sausage, you may need to add another splash of olive oil then add the butter, onion, and garlic, cooking until the onion is soft. OR if using home made sausage, you may need to drain off some of the fat but leave a little in the pan then just add the butter, onion, and garlic and cook that until the onion is soft. About 5 minutes or so, stirring once in a while.
  • Add the cabbage and cook until tender, stirring often, maybe 15 minutes or so then add in the peas, noodles or pasta and salt and pepper to your liking. Cook this until heated through, just a few minutes then serve.

Notes

Smoked sausage will run about 100 Baht for 350 grams, home made Italian sausage, or regular sausage, or chicken sausage (think small meat balls) is much less. For smoked sausage, 4 servings, this is about 74 cents per serving. For home made sausage, this is about 40 Baht/350 grams, 4 servings would be about 30 cents per serving.
Shortcut: Italian Sausage, Sausage, Chicken Sausage.
Variants: Think cooked chopped chicken in place of the sausage.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,PASTA
No Crust Cheesecake
October 19, 2016 Lee
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No Crust Cheesecake

Sounds really good and really easy, only 3 ingredients. Consider this a base recipe as it can be tailored in many ways.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 eggs
  • 2/3 cup sugar
  • 500 grams Cream cheese, this is 2 standard 250 gram blocks

Instructions
 

  • Preheat your oven to 180 C. Lightly butter a glass pie pan.
  • Combine all ingredients and mix with an electric mixer. Pour into your pie pan and bake for 30 minutes (depending on your oven, you may need to increase time to 45-55 minutes). Cool. Keep refrigerated. This can be cut into wedges and served plain or topped with a fruit filling if desired.

Notes

The Cream cheese will cost about 240 Baht for 2 250 gram packages. For 8 servings, this is about 89 cents per serving. Good value overall.
Variants: Serve topped with a fruit filling such as blueberry, cherry, strawberry, etc. Add 2 teaspoons of vanilla extract. Melt a bar of chocolate and mix that in.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,DESSERTS
Jalan Alor Chicken Wings
October 18, 2016 Lee
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Jalan Alor Chicken Wings

This recipe is from a friend and this is a Malaysian dish and it sounds very tasty! On my to cook list for sure.
Print Recipe
Prep Time 2 hours
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Course Lunch, Main Dish
Cuisine Malaysian
Servings 3 servings

Ingredients
  

  • 1 kilo chicken wings, drummets or midle sections
  • 5 shallots, diced
  • 5 cloves garlic, smashed and minced
  • 2 inches ginger, peeled and finely chopped
  • 5 teaspoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1/4 teaspoon ground white pepper, or to taste
  • 1/2 teaspoon sesame oil
  • sugar, to taste
  • salt, to taste
  • chives, chopped for garnish, if desired
  • chilies, chopped for garnish, if desired

Instructions
 

  • In a bowl, add the wings or any other chicken parts as well as the garlic, shallots, ginger, light and dark soy sauces, sesame, white pepper, salt and sugar. Stir to coat the chicken. Cover with cling film and place in the fridge to marinate for 2 hours (minimum). Give the chicken an occasional stir while marinating. After 2 hours, place the chicken on the counter for about 30 minutes to get them up to room temp.
  • Preheat your oven to 180 C. Foil line a baking dish and add a rack as well.
  • Place the wings on the rack and if you have a oil sprayer, spray just a bit of oil on the wings and bake for 20 minutes, then flip them over, baste with the marinade and bake for another 10 minutes. Remove from oven and garnish with chives and chilies if desired. Serve with rice as a meal.

Notes

Chicken middle wing sections are 120 Baht/kilo, drumettes are 69 Baht/kilo. For 3 servings with drumettes, this is about 68 cents per serving, if using middle wing sections, for 3 servings, this is about $1.18 per serving. Overall, good value, serve with rice for a meal.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
3 Ingredient No Churn Cookies ‘N Cream Ice Cream
October 15, 2016 Lee
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3 Ingredient No Churn Cookies ‘N Cream Ice Cream

This sounds really good! Next trip to the city I am going to have to pick up some Oreo cookies!
Print Recipe
Course Dessert
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 cup whipping cream, cold, 35%+ fat content is better
  • 1/2 cup condensed milk, plus 2 tablespoons
  • 5 Oreo cookies, filling removed

Instructions
 

  • Place the Oreos (or any chocolate cookies) (fillings removed) in a ziplock bag. Press the air out and seal. Use a rolling pin or flat side of a meat tenderizer to smash the cookies, feel free to leave some big if you like as well.
  • In a mixing bowl, add the cream and whisk until stiff peaks form. Then transfer 1/4 of the whipped cream into a mixing bowl that contains the condensed milk, Beat this together. Gently fold in the remain whipped cream in 3 batches.
  • Fold in the crushed cookies. Transfer to a airtight container, cover, and freeze over night.
  • To serve, allow the container to thaw on the counter for 5-10 minutes before scooping out.

Notes

Whipping cream is about 95 Baht for a 250 ml container, this is just a bit over 1 cup. For 4 servings, this comes to about 70 cents per serving.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
* Best Value $1 or Less per Serving,DESSERTS
Classic Club Sandwich
October 15, 2016 Lee
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Classic Club Sandwich

A Classic Club Sandwich is a double decker sandwich with fillings consisting of mayo, lettuce, tomato, bacon, chicken (or turkey), that's it, nothing more. This recipe is a guide only and no pricing will be given for this, think leftover roast turkey or chicken. This would be great for a good sandwich for lunch or a light dinner, or even making many for a group of friends over to watch a sports game. Variants to the Classic Club are listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Lunch, Main Dish
Cuisine American
Servings 1 sandwich

Ingredients
  

  • 3 slices white bread
  • mayo, as needed
  • bacon
  • lettuce leaves, as needed
  • tomato slices, as needed
  • chicken, cooked and sliced, or turkey, as needed
  • salt and pepper, to taste

Instructions
 

  • Get your tomato sliced, some leaves of lettuce pulled off the head, then fry up your bacon, figure 4-6 slices per sandwich. and while the bacon is frying, slice up some cooked chicken or turkey, roasted would be preferred but is not a show stopper. When the bacon is nearly done, toast the 3 slices of bread but let them cool for a few minutes before you start building the sandwich.
  • Lay the 3 slices of toasted bread out in a row, spread some mayo on each slice. On EACH of the first two slices, place 2 or so lettuce leaves, crossing each layer, keep it neat, no stuff hanging over the sides of the bread, then place some tomato slices to cover the lettuce, season with salt and pepper to your liking. Now place 2-3 slices of crispy fried bacon over the tomatoes, again, no sloppiness, break up the bacon nothing hanging out, then place some sliced chicken or turkey over the bacon, season with salt and pepper to your liking.
  • Pick up the first slice of bread and set that on top of the second one, now pick up the third slice and place that third slice, mayo side down on the top, almost done.
  • Insert a long tooth pick or cocktail skewer in each place where you see the red dots, then after that, cut the sandwich along where you see the dashed lines, cut the sandwich in half, then cut each half in half, done. Serve with a pickle and some potato chips or fries, you have a lunch or light dinner.

Notes

No prices given as a lot depends on quantities of ingredients used. Over all, it is very minimal in cost.
Variants. These will change the cost per sandwich but is minor.
Breakfast Club - Bottom slice: fried egg, 2-3 slices of fried bacon. Middle slice: tomato slices topped with lettuce leaves.
Ham Club - Replace the bacon with several slices of ham on bottom and middle slices of bread, everything else is the same.
Ham & Cheese Club - Replace the bacon with several slices of ham and some real slices of Cheddar or Swiss cheese on bottom and middle slices of bread, everything else is the same.
Avocado Club - Add avocado slices on top of the chicken or turkey on the bottom and middle slices of bread, everything else is the same.
Roast Beef Club - Replace the sliced chicken or turkey with a good portion of thinly sliced roast beef, everything else is the same. A great way to use up left roast beef!
Ok, you get the idea.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BURGERS & SANDWICHES,LEFTOVERS
Au Gratin Potatoes I
October 15, 2016 Lee
1 Comment

Au Gratin Potatoes I

Cheese and potatoes, my kind of side dish. This can be costly depending on the cheese you use, but would be a great meal for visiting friends and family. This is an unusual method, but works surprisingly well. This is not your typical potatoes swimming in cheese sauce recipe, the potatoes soak up butter from the bottom of the dish, and some of the cheese sauce on top soaks down into the potatoes. I made this on 31 Aug 2018, excellent potatoes!
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 1/4 kilos potatoes, washed, skin on
  • 1 onion
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 teaspoon mustard powder
  • 2 cups milk
  • 1 cup Cheddar cheese, shredded
  • 1 cup Gruyere cheese, shredded, OR use Swiss cheese
  • salt and cracked black pepper, to taste

Instructions
 

  • Preheat your oven to 200 C (400 F), get out a casserole or baking pan and lightly grease with butter. (I used a smaller amount of potatoes so I used my 5x7 baking dish.)
  • Thinly slice the potatoes into 1/8 inch thick slices, a mandolin would be the best item to use for this, it is faster than using a knife and will provide uniform slices.
  • After the potatoes, slice the onion as thin as possible as well, again, a mandolin works great with the onions, separate the onions into rings as well. (I know, crappy photo.)
  • Once the potatoes and onions sliced, make little stacks, starting with a potato slice, couple of onion ring slices, another potato, and so on until the stack is 2 inches high or so, ending with a potato slice on top. Do this for all the slices.
  • Now take the stacks and place them in the baking dish on one side of the stack. Instead of layering them, the edges of the potatoes will be facing upwards.
  • Before you start making the sauce, have the milk, cheese, and other ingredients ready for use, the sauce comes together quickly.
  • Melt the butter in a saucepan then whisk in the flour and cook this for 2-3 minutes, then whisk in the the mustard, salt and pepper to your liking, and the milk. Whisk continuously until this thickens and is bubbly. Remove from heat and stir in the shredded cheeses until full melted in. (This photo is after I spooned it over the potatoes.)
  • Pour or spoon the cheese sauce over the potatoes, covering the dish evenly. Cover with foil. If the edges of potatoes may touch the foil, lightly grease the foil with butter (not the edges of foil) and then cover with the foil, greased side down.
  • Bake this for 1 hour, then remove the foil and bake for another 20-30 minutes, or until the top is golden brown and the potatoes are cooked through.
  • Serve with a main dish of your choice.

Notes

Only costly items is the cheeses. Using half a block each of Cheddar and Swiss would be 90 Baht each, 180 Baht total. For 8 servings, this is about 70 cents per serving.
Note about the cheeses: Feel free to use just one cheese, or a combination of two cheeses, use your favorite type(s) of cheese to make this dish your own.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,POTATOES,SIDES
Chicken Cordon Bleu Soup
October 14, 2016 Lee
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Chicken Cordon Bleu Soup

Sounds really good, This can be made on the stove top or in a slow cooker. I am looking forward to making this!
Print Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 10 servings

Ingredients
  

  • 7 cups potatoes, diced, skin on or off is up to you
  • 1 medium onion, diced
  • 1 carrot, chopped
  • 2 cups ham, diced
  • 2 cups chicken, cooked and diced
  • 2 teaspoons dried parsley
  • 1 teaspoon dried thyme
  • 2 teaspoons Dijon mustard
  • 5 cups chicken stock, fresh or from powder
  • 1 cup milk
  • 1/2 cup sour cream
  • 2 cups Swiss cheese, shredded
  • pepper, to taste

Instructions
 

For Stovetop

  • In a large pot, add the diced items, parsley, thyme, mustard, and chicken stock. Season with pepper to your liking. Bring this to a boil then reduce to a simmer until the potatoes are tender and cooked through, about 20 minutes, stir occasionally.
  • When the potatoes are tender, take about 2 to 3 cups of potatoes out and place in a bowl, if you get some carrot, that is ok as well. Mash this then put back in the pot and stir in. To get a thicken consistency, mash another cup or two of potatoes. Add the milk and sour cream and stir in and simmer for about 5 more minutes, then stir in the cheese until melted and mixed in, serve hot.

For Slow Cooker

  • In a large slow cooker, add the diced items, parsley, thyme, mustard, and chicken stock. Cook on Low setting for 7 hours or about 3 hours on High setting. The potatoes should be cooked and tender.
  • Take about 2 to 3 cups of potatoes out and place in a bowl, if you get some carrot, that is ok as well. Mash this then put back in the slow cooker. To get a thicken consistency, mash another cup or two of potatoes. Stir in the milk and sour cream and cook about 5 more minutes on Low setting, then stir in the cheese until it melts and season with pepper to your liking. Serve.

Notes

For the ham, Makro has excellent cooked ham in 1 inch thick slices, 2 slices is about 2 cups diced, this would cost about 100 Baht. The chicken, use thighs or breasts or a combination and just boil with some carrot, onion, and celery and you have your stock as well. Two cups of cooked chicken is maybe 40 Baht. The Swiss cheese will run about 180 Baht for a 250 gram block. For 10 servings, this is about 94 cents per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI,Soups, Stews, Chili - Slow Cooker
Slow Cooker Chicken Chili I
October 13, 2016 Lee
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Slow Cooker Chicken Chili I

Not only does this sound good, there is lots of things you can do to save money such as shortcuts and using dried beans. On my to cook list as I do like a good chicken chili! I did not list a prep time as this depends if you are using the shortcuts and or using dried beans. Using the dried beans, you need to plan well in advance. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Cook Time 6 hours
Total Time 6 hours
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 can black beans, about 410 grams, OR see Step 1
  • 1 can red Kidney beans, about 410 grams, OR see Step 2
  • 1 can refried beans, OR make from a shortcut on this site, see Step 3
  • 3 chicken breasts, large, boneless and skinless
  • 1 medium green bell pepper, chopped
  • 1 medium red, orange, or yellow bell pepper, chopped
  • 1 jalepeno pepper, minced, or use several Bird's Eye Chilies
  • 1 can corn, about 410-425 grams, OR use 1 1/2 cups fresh corn
  • 1 large onion, diced
  • 1 can whole peeled tomatoes, drained, juice reserved, chopped, 565 grams
  • 3/4 cup salsa, OR make from a shortcut on this site
  • 2 limes, juiced
  • 3 cups chicken stock, fresh or from powder
  • 3 cloves garlic, smashed and minced
  • 1 1/2 teaspoons ground cumin
  • 1 tablespoon chili powder

Instructions
 

  • For the Black Beans, if using dry beans, soak 1 1/2 cups of beans overnight, rinse, then boil the beans until tender, rinse then use.
  • For the Red Kidney Beans, if using dry beans, soak 1 1/2 cups of beans over night, rinse, then boil beans until tender, rinse, then use.
  • For the refried beans, if using the shortcut for dry beans, follow that recipe as listed in the Recipe Notes section, you will need about 1 1/2 cups of refried beans. This makes a lot, so plan a Mexican dish for later in the week.
  • Once you have determined, the beans you are going to use, canned or dry, put the chicken (whole breasts are fine, no need to chop or anything), bell peppers, jalapeno pepper, corn, beans (but NOT the refried beans), onion, and tomatoes that you drained and chopped, into your slow cooker. Cook this on Low setting for 6-8 hours, or on High setting for 3-4 hours. If on Low setting the chicken shreds easily at 6 hours, it is done.
  • Once the chicken is done and shreds easily, remove the chicken to a large plate and shred with 2 forks, return to the slow cooker and stir in. Add the refried beans and stir that in and cook for an additional 15-20 minutes on Low setting to heat through. Serve with chili toppings of your choice if desired. I think some shredded Cheddar cheese on top would be great.

Notes

Chicken breast run about 60 Baht/kilo, you might be looking at 50 Baht for 3 breasts. Canned beans, kidney beans are readily available, black beans I have not seen, canned kidney beans can be 50 to 90 Baht/can, using dried beans is about 15 Baht each. For refried beans (I have never seen them canned) you need Pinto beans, to make the full recipe (recommended as they are good beans) will cost about 50 Baht. Salsa, say from Tesco will run about 50 Baht/jar of 1 cup, make from the shortcut, will cost about 25 Baht. The canned corn will cost about 30-40 Baht/can, using fresh, half of that. Everything else is minimal.
Making this using canned items where stated, for 6 servings, this is about $1.38 per serving.
Making this using dry beans and shortcuts where stated, for 6 servings, this is about 85 cents per serving.
Over all, the cost is not that bad really for using canned items where state and if you can find them.
Shortcuts: Refried Beans, Salsa.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
12 Minute Chicken Schnitzel
October 13, 2016 Lee
2 Comments

12 Minute Chicken Schnitzel

Well, not sure about 12 minutes, but this is quick! This sounds good, and unlike traditional schnitzel that is deep fried, this is baked. These are juicy and have a bit of crunch like the deep fried version. And this is very low cost. On my to cook list for sure.
Print Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Lunch, Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 chicken breast
  • mayo
  • Dijon mustard
  • panko breadcrumbs
  • salt and pepper, to taste
  • olive oil, in a spray bottle or oil mister

Instructions
 

  • Preheat your broiler to High setting and place the rack 8 inches from the heat source. Don't have a built in over with a broiler? No problem, just use your oven (go with a 180 C oven and go from there) but watch the time and adjust as necessary to make sure the chicken is cooked through as well as golden brown. Only have a counter top oven, such as me? No problem, use the middle rack and the top coil only, start with 180 C and adjust as needed.
  • Cut the chicken breast in half horizontally and pound to 1/3 inch thickness, an even thickness ensures even cooking. Place the chicken on a baking sheet then spread about a tablespoon or a bit more over the chicken, then spread about a tablespoon or a bit more of Dijon mustard over the mayo then season with salt and pepper to your liking. Sprinkle with some panko breadcrumbs and press into the mustard/mayo so it sticks well. Broil or bake for about 8 minutes or until golden brown.
  • Serve with a vegetable and salad for a complete meal.

Notes

Minimal cost for 2 servings, well under $1 per serving, more like 20 cents per serving, if that, even with a salad and vegetable.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
All Purpose Chicken Meatballs
October 13, 2016 Lee
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All Purpose Chicken Meatballs

Holly - Spend with Pennies
This recipe can also be used for ground turkey as well and was originally posted as that in the title, but I am going to list this using chicken. This sounds really easy and the meatballs are baked which will aide them keeping their shape. Make a batch and freeze them, then use as needed as an appetizer with a dipping sauce, pasta sauces, etc. Consider this a base recipe to be used in a variety of recipes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 50 meatballs

Ingredients
  

  • 1 kilo ground chicken, OR ground turkey
  • 1 teaspoon garlic powder
  • 1/2 cup minced onion
  • 2/3 cup fresh parsley, chopped
  • 2 eggs
  • 1 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano

Instructions
 

  • Preheat your oven to 180 C. Line a baking sheet with foil.
  • Place all ingredients in a large bowl. I ground 1 kilo (2 lbs) of chicken tenders.
  • Use your hands and mix to just combine, do not over mix as that will result in a tough meatball.
  • Roll the mixture into 1 inch balls and place on the baking sheet. Bake for 25-30 minutes until just cooked through, do not overcook or once again, tough meatballs. One inch meatballs should make about 50 meatballs. I use an ice cream scoop to measure, then place that in your hand and roll that, mine came out to about 1 1/2 inches and I made 26. I baked them for 35 minutes and they were perfect.
  • Now, if you have a specific need for 1 kilo of meatballs at one time, go ahead and use, but more than likely, you are going to freeze these. Let the meatballs cool to room temperature, then place on another baking sheet and put in the freezer, once frozen then place all in a freezer bag or container, then you can take out the meatballs you need for a specific recipe.

Notes

The Tesco website lists Grade A Mince Chicken as 79 Baht/kilo, which very good considering 50 meatballs or so and can be used in several dishes. Easily under $1 per serving.
Used in Recipes Listed on this Site:
 
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,INGREDIENTS,MEATBALLS