Archive for the ‘* Best Value $1 or Less per Serving’ Category
Mustard Baked Fish
September 27, 2016 Lee
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Mustard Baked Fish

Sounds good! Dijon or spicy mustard and Panko breadcrumbs, sounds excellent. The original recipe called for cod, I am changing this to Pangasius or Barramundi (Sea Perch). Any white fish will work for this. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams white fish fillets, Pangasius or Barramundi would be good here
  • 1 tablespoon Dijon mustard, or spicy mustard, and more as needed
  • 1/2 cup butter crackers, crushed
  • 1 tablespoon butter, melted
  • olive oil, as needed

Instructions
 

  • Preheat your oven to 205 C. Drizzle some olive oil on a baking sheet.
  • Brush the mustard over the fillets on both sides, place fillets on the baking sheet. Mix together the cracker crumbs and melted butter, sprinkle this over the fillets and press gently into the fish to make sure the mixture adheres to the fillets.
  • Bake for 15 to 20 minutes or until fish is opaque throughout and flakes easily with a fork, and the coating should be golden brown. The baking time will depend on how thick the fillets are, check at 15 minutes and if not done, continue baking, checking every 2 minutes until done. Serve. Potato salad would be a good side dish.

Notes

Pangasius would run about 60 Baht/500 grams, barramundi (although you have to fillet yourself) will run about 100 Baht/fish. Either way, this is less than $1 per serving. Great value for a good meal.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Spicy Lemon Chicken Pasta II
September 27, 2016 Lee
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Spicy Lemon Chicken Pasta II

Sound really good, cook in one skillet with cherry tomatoes, on my to cook list!
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams chicken breast, cut into 1 inch cubes
  • 1 small onion, diced
  • 3 cloves garlic, smashed and minced
  • 2 1/2 cups dry pasta, any bite size pasta will work
  • 1 cup cherry tomatoes, cut in half (measure after cutting in half)
  • 2 cups chicken stock, fresh or from powder
  • 1-2 juice from lemons
  • 1 cup water, OR use additional chicken stock
  • 1 tablespoon dried basil
  • salt and pepper, to taste
  • 1/4 teaspoon red pepper flakes
  • 1 cup Mozzarella Cheese, shredded
  • olive oil, as needed

Instructions
 

  • Heat olive oil in a large skillet over medium-high heat, add the onion and stir, cooking until soft and nearly translucent then stir in garlic and cook for 30 seconds. Add chicken and cook until just browned.
  • Then stir in the pasta, tomatoes, chicken broth, lemon juice, water, basil, red pepper flakes, salt and salt and pepper as desired. Bring to a boil and continue to stir often, uncovered, for about 8-10 minutes or until the pasta is tender, add more chicken stock as needed, or until most of the liquid has evaporated. Remove from heat, sprinkle cheese on top, and cover for 10 minutes or until cheese is melted and remaining liquid is absorbed. Serve.

Notes

Chicken breast will run about 35 Baht/500 grams. The cheese will run maybe 50 Baht/1 cup. For 4 servings, this is about 68 cents per serving, less for 5 or 6. This is an economical meal even with a side.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Creamy White Bean & Pork Stew
September 27, 2016 Lee
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Creamy White Bean & Pork Stew

This sounds really good, I love good beans and pork, so this seems like a win win. The original recipe I seen stated using 6 cans (no size given so I am assuming a standard 15 oz can, which is about 1 1/2 cups drained per can, I wrote this using dry beans, it is cost savings but does take more planning and preparation time). On my to cook list.
Print Recipe
Prep Time 2 hours
Cook Time 3 hours
Total Time 5 hours
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams dry Navy Beans
  • 6 slices bacon
  • 500 grams pork, can be butt, loin, or shoulder
  • 4 cups pork stock, fresh or from powder, or chicken stock
  • 1 tablespoon butter
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 medium carrot, diced small
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon onion powder
  • 1/2 cup white wine, OR just use another 1/2 cup of stock
  • salt and pepper, to taste

Instructions
 

  • Soak the beans overnight (about 8-10 hours) or do a quick soak by placing the beans in a pot of water, bringing it to a rolling boil for 2 minutes, then remove from heat and cover for an hour.
  • After the beans have soaked, rinse them and add to a large pot, cover with water by 3 inches, ad a pinch of salt if you like. Bring to a boil then reduce to a simmer, stirring occasionally, for about 1-2 hours until the beans are tender.
  • While the beans are simmering, in another large pot, heat on medium temp and crisp up the bacon, set the bacon aside and drain the fat from pot, reserving about 1 tablespoon of fat in the pot.
  • Cut the pork into 1 inch cubes and brown in the bacon fat in the large pot. You are not trying to cook it through, just brown and sear it up a little, then remove from the pot and set aside.
  • When the beans are cooked and good and tender, drain, reserve one cup of beans and set aside. Now using the pot the pork was cooked in, add the carrot and cook until soft, then add the garlic and cook until it is fragrant. Then add the beans, pork stock, butter, bay leave, thyme, and pork. On a low simmer let this cook for 45 minutes to 1 hour with lid on, stirring occasionally.
  • Take the last cup of beans that you reserved and smash with the back of a fork to make a paste, add this to the pot and stir to combine, this will thicken the stew, continue with the low simmer for another 2-3 hours, stirring occasionally. Serve with a garnish of crumbled crispy bacon on top and some buttered bread.

Notes

The beans will cost about 65 Baht, the pork will cost about 120 Baht for shoulder. For 6 servings, this is about 91 cents per serving, even less if stretched to 8 servings. Very economical meal.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Ham & Potato Stew
September 26, 2016 Lee
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Ham & Potato Stew

This sounds really good! On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 7 cups potatoes, diced, skin on or off is up to you
  • 1 medium onion, diced
  • 1 large carrot, chopped
  • 3 cups ham, diced
  • 2 tablespoons dried parsley
  • 1 teaspoon dried thyme
  • pepper, to taste
  • 5 cups pork stock, OR chicken stock, fresh or from powder
  • 1 cup milk
  • 1/2 cup sour cream, OR plain yogurt

Instructions
 

  • Add potatoes, onion, carrot, ham, thyme, parsley, pepper & stock to your slow cooker. Cook on Low setting 7 hours, or High setting for 3 hours.
  • Remove 2-3 cups of the potatoes/carrots and mash, then return the mashed mixture to the crock pot and mix in. This will thicken the stew. Add the milk and sour cream and mix, cook for an additional 15 minutes, serve.

Notes

The ham would cost about 150 Baht for the 3 cups of diced (think the thick sliced ham available at Makro). For 8 servings, this is about 56 cents per serving, excellent value.
Variants: In place of ham, use cooked and cubed chicken or sliced smoked sausage.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Stuffed Bell Peppers II
September 25, 2016 Lee
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Stuffed Bell Peppers II

I was inspired to write this recipe from two good friends. There is no quantities listed, this is make what you have from leftovers, and the possibilities are endless. I made a version of this on 24 Sep 2016 using leftover Creamed Beef SOS and some shredded Cheddar cheese. The photo is what I made and topped with a fried egg on top (unwritten rule for SOS). The ingredients are simple, bell peppers of your choice, red, yellow, or green, shredded cheese if you like, or ketchup if you prefer that, and of course leftovers. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 0

Ingredients
  

  • bell peppers, red, yellow, or green, up to you
  • shredded cheese, Cheddar, Swiss, Mozzarell would be good choices
  • leftovers, see Step 1
  • tomato ketchup, OR make from a shortcut

Instructions
 

  • First thing you need to do is determine how many peppers you based on your leftovers available. You can use anything, for some ideas, leftover SOS, Chili, Chili Mac, Chili and Rice, Stew, Sausage gravy, any casserole, you get the idea.
  • Preheat your oven to 180 C. Get out a 9x13 baking dish or my favorite to use is bread pans, 2 peppers each.
  • Cut the tops off the peppers, discard the stem section and dice the tops. You can do two things with the diced pepper tops, 1. you can add to your leftovers and they go in the peppers, or 2. save for an omelette for another day. Once the tops are cut off, remove the seeds and membranes inside. Don't worry if the pepper will not sit upright.
  • Now stuffing the pepper, you have some choices, if you like cheese, you can fill each pepper with leftovers half full, add some shredded cheese of your choice, fill the pepper to the top and add more cheese on the top. If you prefer just ketchup which is equally as good, just fill each pepper and spread some ketchup on the top.
  • Now for the peppers that do not want to stand up, and some leftovers to the bottom of the baking dish or bread pans and put the peppers in that, now you have the peppers and some baked leftovers to go on the side with the peppers.
  • Bake for 30 minutes, you want the peppers to be tender and the top to be browned up a bit. Serve as is or as I prefer, cut a pepper in half and top with a fried egg.
  • This is a yellow bell pepper that was stuffed with Creamed Beef SOS and topped with a fried egg.

Notes

No pricing for this, just the cost of the peppers and cheese, this is a Leftover meal since you have paid for the main meal already. If you went with ketchup instead of cheese, easily done, this is a very low cost way to use up leftovers.
Shortcut: Tomato Ketchup.
Provided courtesy of good friends, Lynn Batterman and Charles Knowlton.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BEEF,CHICKEN & TURKEY,LEFTOVERS,PORK
Chicken Broccoli Mushroom Stir Fry
September 22, 2016 Lee
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Chicken Broccoli Mushroom Stir Fry

This sounds really good and appears to be easy to make. Don't let the 'stir fry' name fool you, no wok is needed. Easily modified to your liking. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

For the Chicken

  • 500 grams chicken breast, boneless and skinless, cubed, OR thigh meat
  • 500 grams broccoli, cut into bite size pieces, include stem
  • 250 grams fresh mushrooms, sliced, lot of choices here
  • olive oil, as needed for frying
  • black pepper, to taste

For the Sauce

  • 3 cloves garlic, smashed and minced
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons sesame oil
  • 1/3 cup soy sauce
  • 1 tablespoon brown sugar
  • 1 cup chicken stock, fresh or make from powder
  • 1/4 cup all purpose flour, OR cornstarch

Instructions
 

  • In a large pan, on medium-high heat, add a splash of olive oil. Once the oil is hot, add chicken, season with salt and pepper, and cook until cooked through and browned, takes just minutes. Remove the chicken and set aside.
  • In the same pan, heat a splash more olive oil and the mushrooms, when start to soften, add the broccoli pieces and stir-fry until the broccoli is tender, takes just a few minutes. Remove from the pan and set aside.
  • Add another splash of olive oil to the pan if needed and cook the garlic and ginger until fragrant. Add the remaining sauce ingredients and cook and stir until smooth. Return the chicken and vegetables to the pan, stir until heated through. Serve over rice or pasta.

Notes

Chicken breasts will run about 32 Baht/500 grams, broccoli would be about 33 Baht/500 grams. For 4 servings, this is about 48 cents per serving, excellent value.
Variations: Can include skip the broccoli and add pea pods and baby corn, or cauliflower.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,MUSHROOMS
Chicken Curry I
September 22, 2016 Lee
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Chicken Curry I

This comes from a good friend of mine in the capitol city of Conakry, Guinea. This sounds delicious and is a must try for me.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Mixed
Servings 8 servings

Ingredients
  

  • 2 chicken quarters, seperated legs and thighs, skin on bone in
  • 2 sweet potatoes, peeled and cubed
  • 2 medium eggplant, cubed
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 carrots, chopped
  • 2 onions, chopped
  • 6 tablespoons olive oil
  • 4 cloves garlic, smashed and minced
  • 1 teaspoon ground tumeric
  • 1 tablespoon curry powder, heaping
  • 1 teaspoon ground cinnamon
  • 3/4 tablespoon sea salt
  • 1 teaspoon cayenne pepper
  • 1 can Garbanzo beans, 15 ounce/425 grams, drained
  • 1 cup chicken stock, you will be making this, see Step 1
  • 1 zucchini, cubed
  • 4 tablespoons raisins
  • 1 cup orange juice
  • fresh grated ginger, to taste, or ground ginger

Instructions
 

  • Boil the chicken thighs and legs you cut from the quarters, add 1 onion and spices of choice for flavor. Once cooked, remove the chicken, strain the stock and return to the pot and reduce the stock down to 1 cup, set aside. While the stock is reducing, remove skin and bones from the chicken pieces (save as a snack for your dog) and chop the meat into bite site pieces, set the meat aside.
  • In a large stock pot place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons of olive oil. Cook over medium heat for 5 minutes, stir often.
  • While the stock pot is cooking, in a medium saucepan add 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt, and cayenne pepper. Cook over medium heat for 3 minutes, stir often.
  • Pour garlic and spice mixture into the stock pot with vegetables in it. Add the chicken pieces, garbanzo beans, ginger to taste, zucchini, raisins, the chicken stock you made, and orange juice. Simmer 20 minutes covered, or until the sweet potatoes are soft, stirring occasionally. Serve over rice.

Notes

This is a low cost dish using 2 chicken quarters, that might cost about 40 Baht, everything else is low cost or on hand. For 8 servings, this is about 15 cents per serving, excellent value!
Provided courtesy of good friend, Mark Bowen.
Guinea.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken Francese
September 21, 2016 Lee
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Chicken Francese

This sounds really good! Definitely on my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 2 chicken breasts, boneless and skinless
  • 1/2 cup all purpose flour
  • 2 eggs
  • handful fresh parsley, or a couple of tablespoons of dry parsley
  • 3 1/2 tablespoons Parmesan cheese, grated
  • 1 cup dry white wine
  • 1 cup chicken stock, fresh or from powder
  • 1 clove garlic, smashed and minced
  • 4 tablespoons olive oil
  • 4 tablespoons butter
  • 1/2 lemon
  • salt and pepper, to taste

Instructions
 

  • Butterfly the chicken breast, using a long shark knife cut along the thicker part of the breast, place your hand on top and slice through the breast almost until the end, cutting parallel to your cutting board, then the breast like a book. Place this on some plastic wrap and cover with another piece of plastic wrap and pound this with the flat side of a meat tenderizer or the bottom of a heavy pot or pan (think cast iron). Just try to flatten the breast out a bit.
  • Using a bowl large enough for the chicken breasts, add the two eggs, salt and pepper to your liking and beat the eggs to mix. Add half of the parsley and the Parmesan cheese to the eggs, mix well.
  • Add the flour to a large plate.
  • Heat a large heavy pan on medium heat and add the olive oil and half the butter. Coat the chicken in flour, then dip in the egg mixture, and place in the hot pan, you may need to cook each one separately. Cook for about 4 minutes or until golden brown, then flip over and cook until the other side is golden brown. Remove the chicken to a plate.
  • Using the same pan on high heat, add the chicken stock, the minced garlic, squeeze the juice in from half a lemon, the rest of the parsley, and the rest of the butter. Cook this on high heat for 2 minutes to reduce the liquid just a bit. Turn to medium heat and return the chicken to the pan and continue to reduce the liquid to make a little thicker sauce. Serve with some sauce ladled over the chicken. I think a good potato salad would be excellent with this dish.

Notes

This is minimal cost for 2 chicken breasts and the small amount of cheese needed. When I prepare this I will give a accurate pricing, easily under $1 per serving, even with a side.
Provided courtesy of good friend, Mike Early.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Creamy Tomato Chicken Pasta Skillet
September 11, 2016 Lee
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Creamy Tomato Chicken Pasta Skillet

Sounds really good, pasta and cheese with chicken, perfect. On my to cook list. Link to the shortcut is 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 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 3 cloves garlic, smashed and minced
  • 250 grams small pasta, uncooked, spirals, macaroni, shells, or penne
  • 1 can whole peeled tomatoes, chopped plus juice
  • 3 tablespoons tomato paste
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red chili flakes, optional
  • 2 1/2 cups water, more as needed
  • 2 cups cooked chicken, chopped
  • 2 tablespoons fresh parsley, chopped
  • 2/3 cup heavy cream, OR make from a shortcut
  • 2 tablespoons Parmesan cheese, grated
  • 3/4 cup Mozzarella Cheese, shredded
  • salt and cracked black pepper, to taste

Instructions
 

  • Using a large non-stick skillet, heat the olive oil and add in the garlic and cook for 1-2 minutes, then stir in the pasta, chopped tomatoes and juice, tomato paste, Italian seasoning, and 2 1/2 cups of water. Season with salt and pepper to your liking. Let this simmer for about 10-12 minutes, stirring often until the pasta is tender. Add more water as needed.
  • When the pasta is tender, stir in the heavy cream and chicken and continue simmering until the sauce is thickened just a bit. Remove from heat and mix in the Parmesan cheese and parsley. Top with the Mozzarella cheese and cover for about 5 minutes or until the cheese is melted. Serve with a vegetable on the side for a complete meal.

Notes

Nothing really expensive in this dish, easily $1 per serving or less.
Shortcut: Heavy Cream.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,PASTA
Ham and Potato Casserole
September 11, 2016 Lee
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Ham and Potato Casserole

Sounds really good and easy and common ingredients. On my to cook list.
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 3/4 cup onion, diced
  • 1/4 cup green bell pepper, diced
  • 2 tablespoons butter
  • 1 tablespoon all purpose flour
  • salt and cracked black pepper, to taste
  • 1 cup milk
  • 1 cup Cheddar cheese, shredded, OR Swiss Cheese
  • 1/4 cup mayo
  • 3 cups potatoes, cooked and cubed
  • 2 cups ham, cooked and cubed

Instructions
 

  • Heat your oven to 180 C, get out a large backing dish, 9x13 should work, or use 2 smaller dishes.
  • In a large non stick pan, cook the onion and bell pepper in butter until tender, then stir in the flour and salt and pepper to your liking. Add the milk and bring to a boil stirring constantly, once it boils, reduce heat to a simmer and stir in the cheese and mayo and stir until the cheese melts. Stir in the potatoes and ham and stir to coat everything.
  • Pour into your baking dish and bake uncovered for 30 minutes. Let cool for 5 minutes, serve.

Notes

The ham would cost about 100 Baht for the 2 cups (think the thick sliced ham available at Makro), and the cheese would run about 90 Baht for 1 cup or about half a block of 250 grams. For 8 servings, this is about 70 cents per serving, excellent value for casserole with ham and cheese in it.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CASSEROLES