Archive for the ‘* Best Value $1 or Less per Serving’ Category
Skillet Chili Mac
November 9, 2015 Lee
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Skillet Chili Mac

Excellent meal, this goes well with a salad or vegetable on the side.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 1/2 kilo ground beef, OR minced pork
  • 2 1/4 cups hot water
  • 1/2 cup milk
  • 1 1/2 cups dry elbow macaroni
  • 1 cup stewed tomatoes, diced
  • 1/2 cup Cheddar cheese, shredded
  • 1 tablespoon corn starch
  • 1 tablespoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon sugar

Instructions
 

  • Brown the beef or pork in a large skillet, drain any fat.
  • Add all other ingredients except the cheese, stir and bring to a boil, then reduce to a simmer, cover and stir occasionally.
  • When the sauce has reduced and thickened a bit, and the macaroni is tender, stir in the cheese and serve. Goes well with a salad or vegetable on the side.

Notes

Half kilo of beef or pork and the macaroni is very reasonable, for 4 to 6 meals, this is well under $1 per meal.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BEEF
Tuna Casserole I
November 8, 2015 Lee
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Tuna Casserole I

Adapted from an internet recipe.
This is an easy to assemble casserole, simple but but nice quality flavor. Links to the Shortcuts are listed in the Notes section.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Baking Pan (9x13 inch)
  • Oven

Ingredients
  

  • 500 grams dry elbow macaroni, (1 lb)
  • 3 cans tuna, in water, drained, or 1½ cups fresh cooked, (about 185 g / 7 oz cans), Shortcut
  • 1 can corn, drained, or 2 cups frozen or fresh, (425 g / 15 oz)
  • 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
  • 225 grams Cheddar cheese, shredded, (8 oz)
  • salt and pepper, to taste

Instructions
 

  • Heat a pot of salted water to boiling, then add the macaroni and cook until just tender, drain. Once the macaroni is added to the boiling water, go ahead and preheat your oven to 180° C (350° F) and get out a 9x13 baking dish.
  • While the macaroni is cooking, and add the drained corn, tuna, and soup to the baking dish.
  • Mix together.
  • Drain the macaroni when done and pour into the baking dish. Using a large spoon, mix everything together thoroughly. Salt and pepper to taste, spreading the mixture out evenly.
  • Sprinkle the cheese over the top.
  • Place in the oven for about 30 minutes or until the cheese is bubbly and starting to brown.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Fresh Tuna, Condensed Cream of Mushroom Soup.
Variants: 1. Use chicken or chicken mushroom soup in place of mushroom soup. 2. Use peas or peas and carrots in place of corn.
Updated on 9 June 2023.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES,Fish - Tuna
Cornish Pasties
November 8, 2015 Lee
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Cornish Pasties

Last year I had a hankering for a pasty, not the traditional Cornish pasties that are layered, but the ones from the Upper Peninsula of Michigan. Lot of Scandinavians up there and they tailored their pasties from their homeland to what is now know as the UP Pasty. Typicaly made from ground beef, potatoes, onion, carrots, and a bit of diced rutabaga or turnip. This is mixed up and put in pie crust dough. All veggies diced small as well.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 1/2 kilo minced pork, OR ground beef
  • 2 potatoes, peeled and diced into small cubes
  • 1 onion, diced
  • 1 carrot, diced in small cubes
  • 1/4 rutabaga, optional, diced into small cubes
  • 6 tablespoons butter
  • salt and pepper, to taste

Pastry

  • 3 1/2 cups all purpose flour
  • 1 1/2 teaspoons salt
  • 1 cup shortening
  • 1 cup cold water

Instructions
 

  • In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape into a ball. Wrap in plastic and refrigerate.
  • Preheat oven to 180 C, line a baking sheet with parchment paper or use a non-stick baking sheet.
  • In a large bowl, combine the meat, potatoes, onion, carrot, and rutabaga.
  • Divide the pastry dough into 6 pieces and shape each into a ball. On a lightly floured surface, roll each ball into a 6 inch round.
  • Place about 1 cup of meat mixture on one half of the round, season with salt and pepper and place 1 tablespoon of butter on the top of the mixture. Draw the other half of the pastry over the filling and crimp the edge to seal.
  • Prick each pasty with a fork and place the baking sheet. Bake for 1 hour or until golden brown.
  • If you have extra meat mixture left over, pack into a meat loaf pan and bake that as well.
  • I served with some Sriracha sauce for dipping, excellent lunch or dinner.

Notes

Minced pork is about 125 Baht/kilo, half kilo would be about 63 Baht, other items are minimal. Well under $1 per meal per person.
My recipe.
* Best Value $1 or Less per Serving,PORK
Chicken Lazone
November 8, 2015 Lee
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Chicken Lazone

In addition to chicken, this would be excellent with meatballs or veal medallions. I made this on 20 June 2017 and it is outstanding, the spices and the cream, perfect. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 1 kilo chicken tenders/fillets, OR chicken breasts cut into strips
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons chili powder
  • 1 1/2 teaspoons onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup butter
  • 2 cups heavy cream, OR make from a shortcut on this site

Instructions
 

  • Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders.
  • In large saute pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes.
  • Pour the cream and add remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes.
  • Serve chicken and sauce over pasta of your choice or mashed potatoes, if desired.

Notes

Chicken fillets run about 66 Baht/kilo, boneless and skinless breasts run about 87 Baht/kilo, bone in and skin on breasts run about 58 Baht/kilo, so for this to serve 6 meals, you are looking at about 15 Baht per meal per person, that is less than 50 cents, add in pasta or potatoes, and heavy cream, still well under $1 per meal.
Shortcut: Heavy Cream.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Sausage Muffins
November 8, 2015 Lee
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Sausage Muffins

I have not tried this yet but sounds promising! Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 cup Bisquick Mix, OR make from a shortcut
  • 1/2 kilo sausage, cooked and crumbled, OR make from a shortcut
  • 4 eggs, beaten
  • 1 cup Cheddar cheese, shredded
  • salt and pepper, to taste

Instructions
 

  • Preheat oven to 180 C.
  • Mix everything in a large bowl and spoon into a muffin pan filling each cell 2/3 full.
  • Bake for 20 minutes.

Notes

Will provide pricing once I make this. Low pricing from what I see here.
Shortcuts: Bisquick Mix, Sausage, Breakfast Sausage.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken,Eggs - Duck
Bacon Cheeseburger Meatloaf
November 6, 2015 Lee
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Bacon Cheeseburger Meatloaf

I like meatloaf, easy to prepare and delicious with mashed potato or just boiled potatoes and a green veggy. I got this recipe from my Dad, so it gets 5 stars as being good! Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 500-750 grams ground beef, OR ground pork
  • 1 cup potato chips, crushed, BBQ flavored if available
  • 1/2 cup butter cracker crumbs, think Magic brand, similar to Ritz but costs less
  • 1 egg, large
  • 1/8 cup mustard
  • 1/4 cup ketchup, OR make from a shortcut on this site
  • 1 spoonful relish, sweet or dill, no worries
  • 1/4 cup onion, diced, just dice a small onion
  • 2 tablespoons pickle juice
  • 4-6 slices bacon
  • Cheddar cheese, sliced, use real cheese!

Instructions
 

  • In a large mixing bowl, combine all ingredients except bacon and cheese, easiest way to mix this is with your hands.
  • Take half of the meat mixture and press into a baking dish.
  • Cut the Cheddar Cheese into slices and place on top of meat mixture.
  • Top the Cheddar Cheese with remaining meat mixture.
  • Lay slices of bacon on top of the meat mixture (it will cook while the meatloaf does).
  • Bake uncovered at 350 degrees for 45-55 minutes, or until cooked through. Let rest 10 minutes before cutting and serving. Enjoy! Served with mashed potatoes and a green vegetable.

Notes

Not a cheap meal, but less expensive if using pork and Magic brand crackers. Minced pork is 125 Baht per kilo, this would be less than that for the meat, a few slices of imported cheese, a few baht more but you can get a lot of meals out of cheese. For beef, not sure of the price as that is not available here. At 6 meals, probably a few more, I would say $1 or less per person.
Shortcut: Tomato Ketchup.
Provided courtesy of my Dad, Richard Thayer.
United States.
* Best Value $1 or Less per Serving,BEEF
Pork, Cabbage, and Carrot Soup
November 6, 2015 Lee
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Pork, Cabbage, and Carrot Soup

My wife makes this about once a month, feeds the family for a 3 days or so. Very easy and economical. This is a base recipe, use items you have on hand or omit items you do not like. This is never made the same every time.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch, Main Dish
Cuisine Thai
Servings 0

Ingredients
  

  • 1 kilo minced pork
  • 1 large carrot, sliced in 1/4 inch slices
  • 1 white radish, sliced in 1/4 inch slices
  • handful Chinese cabbage, tear into 2-3 inch pieces
  • 1-2 tablespoons pork or chicken stock powder
  • splash soy sauce

Instructions
 

  • Fill a large pot about half full with water, add the pork or chicken stock powder and bring to a boil.
  • While the water is heating, shape the pork into balls about 1 inch in diameter and set aside.
  • Slice the carrot and radish, and tear up the cabbage.
  • When the water is boiling, add the pork balls, takes just a few minutes for these to cook through, then add the carrot and radish and continue boiling for a few minutes until the carrot is cooked through and tender.
  • Reduce the heat to low and add the cabbage and give it is a good stir and put in a splash of soy sauce. Simmer for a few minutes more then remove from heat and cover. Your soup is done. This photo is what my wife made on 2 June 2017, this one contains pork ribs, chicken feet, carrot, radish, and bok choi.

Notes

Minced pork run about 125 Baht per kilo, about $3.70 this plus the veggys which are very reasonable. This makes a large pot of soup, here at the house it feeds 4 people for 3 days, well below $1 per person.
Variants: Use pork ribs, pork belly, chicken feet, or any combination. Leafy veggys can be Chinese cabbage, regular cabbage, bok choi, or any combination.
My wife's recipe.
* Best Value $1 or Less per Serving,: THAI,PORK,SOUPS, STEWS, CHILI
Tomato Salad I
November 5, 2015 Lee
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Tomato Salad I

I learned this from a good friend of mine, who is Italian. A tomato salad in an Italian restaurant in Thailand can run 60 to 150 Baht per person, this is so easy, and certainly much less!
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Prep Time 5 minutes
Total Time 5 minutes
Course Lunch, Side
Cuisine Italian
Servings 1 person

Ingredients
  

  • 2-3 plum tomatoes, chopped
  • 3-4 cloves garlic, thinly sliced
  • olive oil, to taste
  • pinch fresh basil
  • ground black pepper, to taste

Instructions
 

  • Combine the tomatoes, garlic, and basil in a bowl, splash with olive oil and a pinch of black pepper. Done.
  • This makes 1 serving, great for a light lunch or appetizer before dinner.

Notes

Well less than $1 per serving.
Variant: 1. Add a few pieces of homemade sardines into it with a spoon of the olive oil. Great lunch and nutritious.
Adapted from a friend's recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,Sides - Salads
Sardines in Olive Oil (Slow Cooker)
November 5, 2015 Lee
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Sardines in Olive Oil (Slow Cooker)

Adapted from an internet recipe.
Sardines are any type of small oily fish like sardines, mackerel, herring, or even milkfish, that have been preserved in oil or packed in sauce. I like sardines, I love sardines in olive oil, but I could only find one store that carried them in olive oil (Thai made as well) and was pricey to say the least. So I set out on an internet search and found this recipe, I have made it twice with excellent results.
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Prep Time 20 minutes
Cook Time 3 hours
Passive Time 3 hours
Total Time 6 hours 20 minutes
Course Lunch
Cuisine American
Servings 0

Ingredients
  

  • brine, ¼ cup salt in each 2 cups of water
  • 3-4 mackeral, cleaned with heads and tail removed
  • ¾ cup olive oil
  • ¾ cup water
  • ¾ cup pickle juice
  • 3 bay leaves
  • 2 tablespoons black peppercorns

Instructions
 

  • Clean your fish, for both times I made these I used 4 mackerel, remove the head, tail, insides, and clean well on the inside along the backbone. Leave skin on and bones in.
  • I took each fish and cut into 3 pieces, place all in a bowl with a lid.
  • Prepare your brine with ¼ cup salt for 2 cups of water. I do this separate so I don't make more brine than what is needed. Make a batch and pour over the fish pieces, make more as needed to cover the fish.
  • Refrigerate for at least 3 hours, I normally refrigerate overnight.
  • Remove the fish from the brine and rinse, place fish pieces in a slow cooker, add the olive oil, water, pickle juice, bay leaves, and peppercorns.
  • Put the slow cooker on Low setting for 3-6 hours, depending on size of fish, 3 hours for small fish, like milkfish, and 6 hours for mackerel. Check the fish about an hour before the time, you are looking for soft fish and soft bones, if the bones are not soft, go another hour and check again, repeat until the bones are soft.
  • When done and the fish and bones are soft, allow to cool and store in the fridge in olive oil.
  • Serve as is with or on a lettuce salad with tomatoes and garlic, or as a sandwich with bread spread with mustard.

Notes

Mackerel will run about 25 baht per fish, if using as a light meal, well under $1 per person. If I use in a sandwich, I use 3 fish pieces, split each in half, lunch for under $1. If I use in a tomato salad, I use 3 pieces and just kind of chop them up, salad for under $1.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Mackerel,Fish - Sardines,Fish - Slow Cooker,INGREDIENTS
Chicken Korma Curry
November 5, 2015 Lee
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Chicken Korma Curry

This recipe was given to me by an Indian acquaintance, who makes this as a staple for her family.
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Prep Time 2 hours
Cook Time 40 minutes
Total Time 2 hours 40 minutes
Course Main Dish
Cuisine Indian
Servings 4 people

Ingredients
  

  • 750 grams chicken breasts, boneless and skinless, cut into bite size pieces
  • 1/2 cup plain yogurt
  • 1 bay leaf
  • 3 cloves garlic, crushed
  • 3 cm piece of ginger, finely chopped
  • 2 tablespoons butter
  • 2 tablespoons sunflower oil
  • 2 onions, finely diced
  • 2 teaspoons garam masala
  • 1 teaspoon ground tumeric
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon red pepper flakes
  • 1 1/4 cup water
  • 2-3 cups chicken stock
  • 1/2 cup cream
  • 4 tablespoons ground almonds

Instructions
 

  • Place chicken in a bowl together with the yogurt, garlic, bay leaf, and ginger. Cover and leave to marinate in the fridge for up to 2 hours – the longer you are able to leave it for, the more flavourful your dish will be.
  • When the chicken is ready, heat butter and oil in a pan and gently fry the onion with the garam masala, turmeric, coriander, cumin, and red pepper flakes until the onion is tender.
  • Add the marinated chicken and fry for 10 minutes to seal.
  • Add the water and chicken stock, reduce the heat to a simmer. and allow to cook for 20 minutes, stirring occasionally.
  • Stir in the cream and almonds and simmer for a further 10 minutes, serve topped with fresh coriander with a side of rice or naan bread.

Notes

Easily under $1 per meal per person.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY