Archive for the ‘* Best Value $1 or Less per Serving’ Category
Breakfast Potato Casserole
August 16, 2016 Lee
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Breakfast Potato Casserole

This recipe sounds very good but I had to question some of the ingredients listed in the original recipe, such as "country style" shredded hash browns, and the use of corn flakes. I aim for minimum processed and corn flakes are about as processed as you get, so this recipe is modified from the start. Also asked for in this recipe is condensed cream of chicken soup, 1/2 can only, for starters, use the shortcut to make this, you will get good soup, not chicken flavored water. This does sound good, and is on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/2 cup butter, this is half a standard block, divided
  • 500 grams hash browns, OR make from a shortcut
  • 1/4 cup spring onion, chopped
  • 1/2 cup sour cream, OR make from a shortcut
  • 1 cup Cheddar cheese, shredded, Sharp preferred
  • 1/2 can condensed cream of chicken soup, OR make from a shortcut
  • 1 cup bread crumbs

Instructions
 

  • Preheat your oven to 180 C. Put 1/4 cup of butter in a 8x8 baking dish (or a 9x13 if that is all you have), and place in the oven while it heats to melt the butter.
  • Meanwhile combine hash browns (if making from the shortcut, follow the steps right up to the point before cooking them), green onion, sour cream, shredded cheese, and soup in a large bowl and mix well. Transfer mixture to the casserole dish after the butter has melted. Bake uncovered for 30 minutes.
  • While this is cooking, melt the other 1/4 cup of butter in a sauce pan and mix in the bread crumbs. At 30 minutes, pour the bread crumb mixture over the casserole and bake for another 15 minutes. Serve with some fried eggs and some sausage on the side, this can be a breakfast, lunch or dinner.

Notes

Most expensive item, even though this is a side, is the cheese at about 90 Baht for 1/2 block. Make the soup yourself and the buttermilk to replace the sour cream. This is about 67 cents per serving for 4 servings. Add some cooked eggs, you have a meal.
Shortcuts: Hash Brown Potatoes, Buttermilk, Condensed Cream of Chicken Soup.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CASSEROLES
One Pot Honey Garlic Chicken
August 16, 2016 Lee
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One Pot Honey Garlic Chicken

This makes a complete meal and is easy, your slow cooker the work. This sounds really good. On my to cook list.
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours 5 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 8 chicken thighs, skin on, bone in, fat trimmed off
  • 500 grams potatoes, washed, skin on, cut in large cubes
  • 500 grams carrots, washed, skin on, cut into large pieces
  • 500 grams yard beans, washed, cut into about 2 inch pieces
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 6 cloves garlic, smashed and minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes, OR 1/8 teaspoon of Cayenne powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper

Instructions
 

  • In a bowl, mix together the honey, soy sauce, garlic, basil, oregano, red pepper flakes, and black powder. Mix well, this is the sauce.
  • Place 4 thighs in your slow cooker, pour one half of the sauce over the chicken. then add the potatoes then the carrots. Place 4 more thighs on top of the carrots, pour the remaining sauce over the chicken. Cover and cook on Low setting for 7-8 hours or High setting for 3-4 hours.
  • 30 minutes before you serve, add the yard beans, cover and cook for another 30 minutes. If you want more crispy chicken, remove chicken at the end of the cooking time and place in your broiler for about 3-4 minutes. Serve, complete meal in your slow cooker.

Notes

Go with chicken quarters for 76 Baht/kilo, you may spend about 140 Baht for 8 quarters, you get larger thighs. cut the quarters yourself, and either freeze the legs for another meal, or give to the Thai family to make their own dish. I will use 90 Baht for the estimate since the legs are not used, just the thighs. For 6 servings, this would be about 45 cents per serving, less for more servings.
The original recipe called for baby red potatoes, I have never seen those where I live, I use the regulation potatoes found in Tesco or the open markets, works just as well.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
More Garlic Slow Cooker Chicken
August 16, 2016 Lee
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More Garlic Slow Cooker Chicken

This sounds absolutely delicious! On my to try list for sure!
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1-2 kilos fresh chicken, any cut, legs and thighs sound perfect for this
  • 1 large onion, sliced
  • 1 tablespoon olive oil
  • 2 teaspoons paprika
  • 1/2 teaspoon salt
  • 1 teaspoon black pepper
  • 20-40 cloves garlic, peeled but left whole

Instructions
 

  • Place the sliced onion in your slow cooker.
  • In a large bowl, mix the chicken with the rest of the ingredients, use your hands. Place the chicken on top of the onions. Cook on High setting for 4-5 hours or Low setting for 7-8 hours. Serve. The onions and garlic go great over pasta.

Notes

The chicken will run you about 76 Baht per kilo for quarters, separate those yourself, leave the skin on and just trim away any excess fat. Using 1 kilo of chicken, this about 55 cents per serving for 4 servings, more servings, even less. Same cost for 2 kilos and 8 servings. This would be an excellent meal to serve when you have the Thai family visit, serve with corn on the cob or with pasta with the onions and garlic on the pasta.
A good variant would be to use some of the juices from the pot to make a chicken gravy and use that on mashed potatoes.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Stuffed Peppers Italian Style
August 16, 2016 Lee
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Stuffed Peppers Italian Style

This sounds interesting, and is wide open to what you want to fill the peppers with, but the anchovies seem to be the key ingredient here. This is a bit of a rewrite from what I found originally. When I make this, I will edit the recipe even further on my findings. On my to cook list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 4 bell peppers, any color, cut in half lengthwise and seeded
  • 1 cup cooked rice, this is approximate
  • 2 cups cooked chicken, cubed, this is approximate
  • 1 tin anchovy fillets, in olive oil, drained, reserve the oil, this a 47-55 gram tin
  • 1 small onion, diced
  • 2 cloves garlic, smashed and minced
  • 8 green olives, pitted, chopped
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 3/4 cup tomato sauce, OR make from a shortcut on this site, feel free to add oregano and Italian seasoning

Instructions
 

  • Preheat oven to 180 C, place peppers in a lightly greased with butter baking dish; set aside.
  • Heat about a tablespoon of the reserved anchovy oil in a large heavy skillet over low heat. Saute onion until translucent, then stir in garlic. Let garlic cook for 2 minutes, then stir in the rice and chicken. Add the anchovies, olives, 1 tablespoon of the reserved anchovy olive oil, black pepper and red pepper. Mix until well blended, removed from heat.
  • Mound pepper halves with stuffing. Surround peppers with tomato sauce and a small amount of water. Cover with foil.
  • Bake 45 to 60 minutes, or until peppers are tender. Uncover for the last 15 minutes of baking, and baste occasionally with the sauce. Serve by spooning some sauce on pasta and topping with a pepper half.

Notes

Two cups of cooked chicken is low cost, maybe about 30 Baht, at the most. The anchovies however, will run about 125 Baht per tin. Use the shortcut to make the tomato sauce from tomato paste for additional savings. For 8 servings, this is about 60 cents per serving, great value.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Basic Goulash
August 2, 2016 Lee
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Basic Goulash

Simple and easy meal, I like this, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams dry elbow macaroni, (I would go with 500 grams, but that is just me)
  • 750 grams ground beef, OR minced pork, OR ground chicken
  • 1 large onion, diced
  • 2 cans whole peeled tomatoes, chopped plus juice, see Step 1
  • 2 tablespoons ketchup, OR use Chili and Garlic Sauce, OR make from a shortcut
  • tomato juice, as needed
  • salt, pepper, chili powder, to taste

Instructions
 

  • Instead of using canned tomatoes, certainly use fresh plum tomatoes, about 8 of them, chop, but you will need to add tomato juice.
  • Cook the macaroni to package directions, just before it is done.
  • Meanwhile, cook the onion and ground meat in a pot until done, drain the fat and return to the pot. Add seasoning to your taste, the tomatoes, and the ketchup, mix then add the macaroni. Simmer for about 10-20 minutes until heated through. Add tomato juice as needed. Serve with a salad and you have a meal.

Notes

Ground beef would cost about 150-200 Baht/750 grams, pork would be about 90 Baht, chicken even less. Going on 200 Baht for beef, the cost per serving, for 6 servings is 98 cents per serving, less for minced pork or ground chicken.
Shortcut: Ketchup.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BEEF
Paprika Chicken Thighs with Spinach and Pasta
July 31, 2016 Lee
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Paprika Chicken Thighs with Spinach and Pasta

Sounds good! On my to cook list. For the pasta, think wide fettuccine.
Print Recipe
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 250 grams wide Fettucinne pasta
  • 2 tablespoons tomato paste
  • 1 tablespoon paprika, OR smoked paprika if you have that
  • 1/2 teaspoon Worcherstershire sauce
  • 1 teaspoon tobasco sauce
  • 8 chicken thighs, buy quarters, use the thighs, let the other half use the legs
  • olive oil
  • salt and pepper, to taste
  • 2 tablespoons butter
  • 1 clove garlic, smashed and minced
  • 1 shallot, minced
  • 2-3 cups spinach, fresh or frozen (thawed)
  • 1/4 cup fresh herbs, like dill or parsley

Instructions
 

  • Bring a large pot of water to a boil, add the noodles and cook until tender.
  • While the pasta is cooking, place the tomato paste in a small bowl and stir in 1/4 cup of the boiling pasta water. Stir in the paprika, Worcestershire sauce, and Tabasco sauce.
  • Preheat a large non stick skillet over medium heat. Drizzle the chicken thighs with olive oil and season with salt and pepper. Add to the skillet, you will need to do batches. Cook until browned on the bottom, about 5-7 minutes (cover with a lid). Flip and baste liberally with the paprika paste. Brown the other side, about 5-7 minutes longer (cover with a lid), then flip again and brush with more of the paprika paste (cover with a lid). Make sure the chicken is cooked through, cut one open to check.
  • In another large non stick skillet, add about 1 tablespoon olive oil and the butter to melt over medium heat. Add the garlic and shallot and cook for 3 minutes. Add the spinach to wilt (or heat through the thawed spinach). Drain the egg noodles and add to the spinach along with the herbs, if using. Divide among 4 plates and serve with 2 chicken thighs each.

Notes

For the chicken, you can use chicken thighs bought like that but the cost is 74 Baht/kilo and the thighs are small, or buy quarters at 68 Baht/kilo (larger thighs!) and separate the thighs and use those, give the legs to your family to make a meal or freeze and use for a later dish or a BBQ! I will estimate 90 Baht for the chicken, for 4 servings this is about 67 cents per serving. Over all, very good.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Baked Chicken Nuggets
July 31, 2016 Lee
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Baked Chicken Nuggets

These are homemade nuggets not the nuggets from stores or fast food places. These are really good, I made these on 22 May 2017.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams chicken tenders/fillets, cut into 1 1/2 inch pieces
  • 1 cup breadcrumbs
  • 1/2 cup Parmesan cheese, grated
  • 1 teaspoon salt
  • 1 teaspoon dried thyme
  • 1 tablespoon dried basil
  • 1/2 cup milk

Instructions
 

  • Preheat your oven to 200 C (390 F). Get out a baking sheet with a rack.
  • In a medium bowl, mix together the breadcrumbs, cheese, and seasonings. Place milk in a separate bowl. I took this photo well after I was dipping and coating the chicken.
  • Dip the chicken pieces in the milk, then in the breadcrumbs to coat, place well coated pieces on the rack and bake for 20 minutes or until golden brown. I used a foil lined baking sheet, and a foil covered rack. These are ready for the oven now.
  • Serve as an appetizer with a dipping sauce of choice, as a side, or as a main dish.

Notes

The chicken will cost about 40 Baht/500 grams. Easily under $1 per serving.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,Chicken - Nuggets
Slow Cooker Salsa Chicken
July 31, 2016 Lee
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Slow Cooker Salsa Chicken

Sounds really good, and only 3 ingredients. Also the use of an oven is needed to brown up the cheese. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 2 minutes
Cook Time 1 hour
Total Time 1 hour 2 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 6 chicken breasts, boneless and skinless
  • 2 cups salsa, OR make from a shortcut listed on this site
  • 1 cup Cheddar cheese, shredded

Instructions
 

  • Place chicken breasts in your slow cooker, pour salsa over the top, cook for 1 1/2 to 2 hours on High setting. If you over cook it the chicken will fall apart.
  • When the chicken is almost done, preheat your oven to 220 C. Using a 9x9 or 9x13 baking dish, carefully place the chicken in the dish, spoon some of the salsa from the pot over the top of the chicken and sprinkle with the cheese. If you like cheese, use 1 1/2 or 2 cups. Bake for 15 minutes or until it is golden brown and bubbly. Serve with with a salad and a vegetable side of your choice.

Notes

Chicken will run 63 Baht/kilo, for 6 breasts I will estimate 90 Baht. For the cheese, if using just 1 cup of shredded, figure 90 Baht, if 2 cups, figure 180 Baht (180 is the cost of a block). Make the salsa yourself for savings as well. For the chicken and 1 cup of cheese, this is about 90 cents per serving for 6 servings.
Shortcut: Salsa.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Greek Ziti
July 29, 2016 Lee
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Greek Ziti

Feel free to use Ziti or Penne pasta, it is the same, one is square cut and one is cut at angles. This sounds like a really good meal.
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Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 3 chicken breasts, boneless and skinless, cut into 1 1/2 inch pieces
  • 250 grams pasta, Ziti, Penne, or any bite size pasta
  • 1 1/2 cups chicken stock, fresh or from powder
  • 2 teaspoons dried oregano
  • 3/4 cup Feta cheese, crumbled
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3 tablespoons fresh parsley, chopped
  • 1 1/2 cups cherry tomatoes, halved

Instructions
 

  • In a large frying pan, simmer the chicken broth and the oregano until about 1/2 cup of liquid remains in the pan, about 4 minutes. Stir in the chicken cubes, cover the pan, and remove it from the heat. Let the chicken steam in the hot broth until just done, about 8 minutes.
  • In a large pot of boiling, salted water, cook the pasta until just done, about 13 minutes. Drain the pasta and toss it with the chicken mixture, the feta, lemon juice, salt, pepper, and parsley. Stir until the cheese is completely melted. Toss in the cherry tomatoes. Serve.

Notes

I bought chicken breast just 3 days ago, chicken breasts, 3 were 65 Baht. For 4 servings, even with the cheese, this is under $1 per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Fettuccine with Chicken Liver & Mushrooms
July 29, 2016 Lee
1 Comment

Fettuccine with Chicken Liver & Mushrooms

Adapted from an internet recipe.
Pasta, chicken liver, and mushrooms, all favorites. I made this on 6 Nov 2017, excellent flavor, the white wine is perfect in this dish.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams Fettuccine pasta, cooked per package instructions, drained, (1 lb)
  • ¼ cup olive oil
  • 1 medium purple onion, finely diced
  • 500 grams fresh mushrooms, chopped, Shiitake or Shimeji would work well, (1 lb)
  • salt and pepper, to taste
  • ¾ teaspoon dried thyme
  • 250 grams chicken liver, trimmed and cut into ¾ inch pieces, (8 oz)
  • all purpose flour, for coating the liver
  • ¾ cup white wine, or chicken stock
  • 1½ cups whipping cream
  • 2 tablespoons parsley, chopped, for garnish

Instructions
 

  • Main ingredients prepped, purple onion, mushrooms (I used canned as I needed to rotate stock), and the chicken liver.
  • In a large skillet, heat 2 tablespoons olive oil, add the shallot and a pinch of salt and cook over moderately high heat until the shallot is softened and golden, about 2 minutes. Add the chopped mushrooms and season with salt and pepper and cook until the mushrooms are softened and most of their liquid has evaporated, about 10-12 minutes. Stir in the thyme. Pour the mushrooms into a bowl and set aside.
  • In the same skillet, heat the remaining 2 tablespoons of olive oil. Season the chicken livers with salt and pepper and coat them in flour, shaking off any excess. Fry liver over moderately high heat, turning once, until browned and crisp, about 3 minutes per side.
  • Return the mushrooms to the skillet and pour in the wine (or chicken stock). Cook for 1 minute, scraping up any browned bits from the bottom of the pan. Add ¾ cup of the cream to the skillet at a time, allowing the sauce to thicken between additions. Simmer until the sauce coats the back of a spoon, about 3 minutes.
  • Add the pasta and toss to coat. Transfer to a large bowl, garnish with the parsley.
  • Serve.

Notes

Chicken liver will cost about 33 Baht/250 grams, with the pasta and all other ingredients, well under $1 per serving for 4 servings. Very reasonable cost for a good meal.
* Best Value $1 or Less per Serving,Chicken - Giblets,PASTA