Archive for the ‘* Best Value $1 or Less per Serving’ Category
Classic Chicken Divan
July 10, 2021 Lee
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Classic Chicken Divan

Adapted from a recipe in the Casserole Cook Book, page 18.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 2 heads fresh broccoli
  • ¼ cup butter, (½ stick / ¼ block)
  • ¼ cup all-purpose flour
  • 2 cups chicken broth, Shortcut
  • ½ cup heavy cream
  • 3 tablespoons dry sherry
  • ½ teaspoon salt
  • 3 chicken breasts, cooked, sliced lengthwise, Shortcut
  • Parmesan cheese, shredded, as needed

Instructions
 

  • Cook broccoli in a pot of salted water until tender. Drain.
  • Place large stalks of broccoli in a 9x13 baking pan, crosswise - the heads towards the sides, the stems towards the center.
  • Preheat your oven to 180° C (350° F).
  • In a saucepan on medium heat, melt the butter, when hot, whisk in the flour until smooth.
  • Pour the broth in all at once and whisk until sauce is thickened.
  • Stir in the cream, sherry, salt, and dash of black pepper.
  • Pour 1⅔ cups sauce in over the broccoli.
  • Top with the sliced chicken.
  • To the remaining sauce, stir in ¼ cup Parmesan.
  • Pour the sauce over the chicken and top with additional Parmesan as desired.
  • Bake for 20 minutes or until hot.
  • serve with sides of your choice, enjoy.

Notes

Low cost per serving. Using the shortcut will provide both the cooked chicken and the broth.
Shortcut: Chicken Broth (Pressure Cooker).
* Best Value $1 or Less per Serving,CASSEROLES
Chicken Biscuit Pie
July 10, 2021 Lee
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Chicken Biscuit Pie

Adapted from a recipe in the Casserole Cook Book, page 18.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Casserole (1 quart)

Ingredients
  

  • 1 can condensed cream of celery soup, (10½ oz / 298 g), Shortcut
  • ½ cup milk
  • ⅔ cup cooked chicken, diced
  • 1 cup peas
  • 2 tablespoons onion, finely diced
  • ½ teaspoon dried basil
  • dash black pepper
  • 1 cup biscuit mix, Shortcut
  • ⅓ cup milk

Instructions
 

  • Preheat your oven 230° C (450° F), get out a 1 quart casserole.
  • In a large non stick pan on medium heat, mix together the soup and ½ cup of milk.
  • Add the chicken, peas, onion, basil, and pepper. Mix together and bring to a boil.
  • Pour mixture into the casserole.
  • In a small bowl, mix together the biscuit mix and ⅓ cup of milk to make the biscuit dough.
  • Drop dough by spoonfuls onto the casserole.
  • Bake for 10-15 minutes or until the biscuits are lightly browned.
  • Serve with sides of your choice. Enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Biscuit Mix.
* Best Value $1 or Less per Serving,CASSEROLES
Chicken Strata
July 10, 2021 Lee
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Chicken Strata

Adapted from a recipe in the Casserole Cook Book, page 18.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Passive time 12 hours
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (8x8 inch)

Ingredients
  

  • 8 slices day old bread
  • 2 cups cooked chicken, or turkey, diced
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • ½ cup celery, finely diced
  • ½ cup mayo
  • ¾ teaspoon salt
  • dash black pepper
  • 2 eggs, lightly beaten
  • 1½ cups milk
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • ½ cup Cheddar cheese, shredded

Instructions
 

  • Butter 2 slices of bread, cut into ½ inch cubes, remaining slices cut into 1 inch cubes. (If you are going to chill this overnight, wait on the buttered bread until just before baking.)
  • Place ½ the unbuttered cubes in the bottom of a 8x8 inch baking pan.
  • In a large mixing bowl, add the chicken, onion, celery, bell pepper, mayo, salt, and pepper. Mix to combine.
  • Spoon chicken mixture over the bread cubes.
  • Sprinkle remaining unbuttered bread cubes over the chicken mixture.
  • In a mixing bowl, add the eggs and milk, whisk together.
  • Pour egg mixture over the bread cubes.
  • Cover and place in the fridge to chill for at least 1 hour or even overnight.
  • Preheat your oven to 160° C (325° F).
  • Spoon soup over the bread cubes.
  • Bake for 50 minutes or until set.
  • Sprinkle with the cheese, bake for another3-5 minutes.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,CASSEROLES
Pork Chop Oven Dinner
July 9, 2021 Lee
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Pork Chop Oven Dinner

Adapted from a recipe in the Casserole Cook Book, page 15.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Oven Safe Skillet

Ingredients
  

  • 6 pork chops, ¾ inch thick
  • 3 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • dash black pepper
  • ¼ teaspoon garlic powder
  • ½ cup water
  • ¼ cup dry sherry
  • 1 tablespoon fresh parsley, chopped
  • ¼ teaspoon ground cloves
  • 3 peppercorns
  • 1 bay leaf
  • 6 small carrots, peeled, halved lengthwise
  • 6 small potatoes, peeled, halved
  • 1 medium onion, thinly sliced

Instructions
 

  • Trim fat from chops, heat the fat in a large oven safe skillet (cast iron would be perfect for this), cook until you have about 2 tablespoons of melted fat in the pan then remove the solids.
  • In a shallow bowl, mix together the flour, salt, pepper as desired, and garlic powder.
  • Coat chops with flour mixture, add to the skillet and brown each side well. Remove chops as they are browned, work in batches.
  • Preheat your oven to 180° C (350° F).
  • Pour off the excess fat from pan, then add the water, sherry, parsley, cloves, peppercorns, and bay leaf.
  • Add the carrots and potatoes to the pan, season generously with salt and pepper.
  • Arrange the chops on top of the vegetables.
  • Add the onion slices on top of the chops.
  • Cover and bake for 1 to 1¼ hours or until the vegetables are tender.
  • Remove the chops and vegetables to a serving plater.
  • Skim off excess fat, remove the bay leaf and peppercorns. Pour the gravy into a serving bowl.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK
Smoked Pork Loin
July 8, 2021 Lee
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Smoked Pork Loin

Julie Brown, United States.
This recipe is from a good friend, and I have enjoy this several times so I asked for the recipe. This is a simple recipe but the flavor is excellent, and is a modified Weight Watchers recipe. I don't remember the amount of servings so I will determine this when I make this myself.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 0

Equipment

  • Oven
  • Baking Pan

Ingredients
  

  • 1 piece pork tenderloin, (1-2 lb / ½ kilo)
  • 2 teaspoons smoked paprika
  • 2 teaspoons olive oil
  • 1 teaspoon dried thyme
  • salt and black pepper, as desired

Instructions
 

  • Preheat your oven to 230° C (450° F), get out a baking pan.
  • In a small bowl, mix together the paprika, oil, and thyme.
  • Rub pork loin with mixture, the liberally salt and pepper loin, place in a baking pan.
  • Bake for 30-35 minutes or until internal temp reaches 71° C (160° F).
  • Slice and serve, suggested sides are green beans and mashed potatoes. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK
Shredded Chicken Tacos (Slow Cooker)
July 8, 2021 Lee
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Shredded Chicken Tacos (Slow Cooker)

Julie Brown, United States.
This recipe is from a good friend, and I have enjoy this several times so I asked for the recipe. This is a simple recipe but the flavor is excellent. I don't remember the amount of servings so I will determine this when I make this myself.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Course Lunch, Main Dish
Servings 0

Equipment

  • Slow Cooker

Ingredients
  

For the Slow Cooker

  • 500 grams chicken breasts, or thighs, boneless, skinless, (1 lb)
  • salt and pepper, as desired
  • 1 medium onion, sliced
  • 2 cloves garlic, crushed
  • 2 tablespoons olive oil
  • 2 tablespoons tomatillo, chopped

For Serving

  • corn tortillas
  • taco sauce
  • lettuce, shredded
  • tomato, diced
  • onion, diced
  • sour cream
  • Cheddar cheese, shredded

Instructions
 

  • Add all Slow Cooker ingredients to your slow cooker, cover, and set to Low set for 3 hours or High for 1½ hours, or until meat can be shredded. (I will verify the time when I make this.)
  • Shred chicken and mix with juices in pot.
  • Serve in corn tortillas with toppings of your choice. Enjoy.

Notes

Low cost per serving.
Shortcut: Sour Cream.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Slow Cooker
Sausage Pilaf
July 8, 2021 Lee
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Sausage Pilaf

Adapted from a recipe in the Casserole Cook Book, page 12.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 1 cup celery, diced
  • ½ cup onion, diced
  • ½ cup green bell pepper, diced
  • ¼ cup pimento, diced
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 1¼ cups milk
  • ½ cup dry white rice
  • ½ teaspoon poultry seasoning, Shortcut
  • ¼ teaspoon salt
  • 1 cup soft bread crumbs
  • 2 tablespoons butter, melted

Instructions
 

  • Brown the sausage in a large non stick pan, breaking up meat with a spatula as it cooks. Cook until lightly browned. Drain off excess fat.
  • Preheat your oven to 180° C (350° F), get out a 1½ quart casserole.
  • To the pan, mix in the celery, onion, and bell pepper. Cook until vegetables are tender.
  • Stir in the pimento, soup, milk, rice, and seasonings.
  • Pour mixture into the ungreased casserole.
  • Cover and bake for 50 minutes, stir occasionally while baking.
  • Mix together the bread crumbs and melted butter, sprinkle on casserole, bake uncovered for another 20 minutes.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcuts: Bulk Pork Sausage, Condensed Cream of Mushroom Soup, Poultry Seasoning.
* Best Value $1 or Less per Serving,CASSEROLES
Sausage Strata
July 7, 2021 Lee
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Sausage Strata

Adapted from a recipe in the Casserole Cook Book, page 12.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • 6 slices white bread
  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 1 teaspoon prepared yellow mustard
  • 1 cup Swiss cheese, shredded
  • 3 eggs, lightly beaten
  • 1¼ cups milk
  • ¾ cup light cream, or half and half cream
  • ½ teaspoon salt
  • dash black pepper
  • dash ground nutmeg
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Brown the sausage in a large non stick pan, cook until lightly browned and cooked through. Drain off fat. Stir in the mustard.
  • Preheat your oven to 180° C (350° F), grease a 7x11 inch baking pan with butter.
  • Cut crust off of bread, place slices in a layer in the bottom of the baking pan.
  • Spoon the sausage evenly over the bread. Sprinkle sausage with cheese.
  • In a mixing bowl, add the eggs, milk, cream, salt, pepper, nutmeg, and Worcestershire sauce. Whisk together.
  • Pour egg mixture over the cheese.
  • Bake for 30-35or until set.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcut: Bulk Pork Sausage.
* Best Value $1 or Less per Serving,CASSEROLES
Sausage Polenta
July 7, 2021 Lee
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Sausage Polenta

Adapted from a recipe in the Casserole Cook Book, page 11.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Course Lunch, Main Dish
Cuisine American
Servings 5 servings

Equipment

  • Oven
  • Baking Pan (7x11 inch)

Ingredients
  

  • ½ cup onion, diced
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil
  • 1 can whole tomatoes, (14½ oz / 411 g / 2 cups)
  • 1 can tomato paste, (6 oz / 170 g)
  • 1 can mushrooms, sliced, with liquid, (4 oz / 113 g)
  • 1 teaspoon salt
  • dash black pepper
  • ½ teaspoon dried oregano
  • ½ cup Parmesan cheese, grated
  • 1 box corn muffin mix, (8½ oz / 240 g), Shortcut
  • 250 grams pork sausage links, brown and serve type, (8 oz)
  • ½ cup sharp Cheddar cheese, shredded

Instructions
 

  • Heat the oil in a large non stick pan, when hot, cook the onion and garlic until tender.
  • Add the tomatoes, tomato paste, mushrooms, salt, pepper, and oregano. mix together. Simmer uncovered for 5 minutes.
  • Preheat your oven to 200° C (400° F), grease a 7x11 baking pan with butter.
  • In a mixing bowl, add the corn muffin mix and Parmesan cheese and mix together.
  • Prepare the corn muffin mix according to package instructions to make the batter.
  • Spread the batter evenly in the bottom of the baking pan.
  • Slice 3 or 4 of the sausage links and scatter over the batter.
  • Pour hot tomato mixture over the batter.
  • Bake for 25 minutes.
  • Arrange the remaining sausage links on top, bake for another 15 minutes.
  • Sprinkle with remaining cheese.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving if using the shortcuts.
I will tailor this to use fresh tomatoes, fresh mushrooms, and homemade sausage, which would have to be cooked first.
Shortcuts: Corn Muffin Mix, Pork Sausage.
* Best Value $1 or Less per Serving,CASSEROLES
Gourmet Sausage & Noodles
July 6, 2021 Lee
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Gourmet Sausage & Noodles

Adapted from a recipe in the Casserole Cook Book, page 11.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Casserole (1½ quart)

Ingredients
  

  • 500 grams bulk pork sausage, (1 lb), Shortcut
  • 113 grams dry thin noodles, (4 oz)
  • 2 tablespoons pimento, chopped
  • 2 tablespoons green bell pepper, diced
  • ¼ cup milk
  • 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
  • ½ cup Bleu cheese, crumbled
  • ½ cup soft breadcrumbs
  • 1 tablespoon butter, melted

Instructions
 

  • In a large pan on medium heat, brown the sausage, breaking it up with your spatula as it cooks. Drain.
  • Cook noodles in a pot of water (unsalted) until just tender. Drain.
  • To the pot of drained noodles, add the sausage, pimento, and green bell pepper, stir to mix together.
  • Preheat your oven to 180° C (350° F), grease a 1½ quart casserole with butter.
  • In a saucepan, add the soup and milk, stir to combine, heat and stir constantly.
  • Add the Bleu cheese, stirring constantly until the cheese has melted and mixed in.
  • Pour the soup mixture into the noodle mixture, stir to mix.
  • Pour the mixture into the prepared casserole and spread out evenly.
  • Mix together the breadcrumbs and melted butter, sprinkle on top of the casserole.
  • Bake for 35 minutes.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving if making the pork sausage yourself (it is quite easy) as well as making the condensed soup. Both are money savers for you.
Shortcuts: Bulk Pork Sausage, Condensed Cream of Chicken Soup.
Variant: 1. Replace the Bleu cheese with 1 cup of Cheddar cheese.
* Best Value $1 or Less per Serving,CASSEROLES