Archive for the ‘* Best Value $1 or Less per Serving’ Category
Fish Sandwiches
Easy, nutritious meal that is low in cost, fish is a great option. Normally when I have fish, it is just rolled in flour or breaded and pan fried, one day I wanted something different so I put this together. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 fillets Pangasius, boneless and skinless, see notes
- flour, for dredging
- 4 hamburger buns, or plain bread works fines
- Cheddar cheese, real cheese, sliced from a block
- lettuce
- tartar sauce, OR make this from a shortcut listed on this site
- olive oil, as needed for frying
- lump crab meat, optional, real crab meat
Instructions
- Get your fixings ready first, slice some Cheddar cheese, get the mayo and tartar sauce out, tear off a few leaves of lettuce. Set 4 buns aside, spread tartar sauce on the top and bottom buns, then add your cheese. (I used just bread slices, my preferred way actually, home made tartar sauce, and the cheese is cut from a block.)
- Cut fish fillets in half and dredge in flour. Pan fry in olive oil until golden brown.
- Top each bun bottom with a half fillet, top that with lettuce and the top bun. Delicious! As an option, top each fillet with lump crab meat.
Notes
Pangasius is also called Shark Catfish, it does not have a catfish flavor, more like a whitefish. The meat is flaky when cooked, firm, and a mild taste.
Pangasius runs about 110 Baht per kilo, I bought 3 fillets 2 days ago for 66 Baht, that would make 6 sandwiches. Fish prepared this way is a one time deal, try not to have left overs. If you fry to many fillets, just refrigerate and fry to warm up the next day.
Even with the Cheddar cheese, imported from New Zealand, you only use a few slices per sandwich so I do not factor in that cost. Tartar sauce is Tesco brand, very reasonable prices and last many meals.
Over all, about 65 cents per meal per person.
Shortcut: Tartar Sauce.
My own recipe.
The option with Lump Crab Meat, provided by good friend, Chuck Ruth.
United states.
United states.
Easy Slow Cooker Pulled Pork
About as easy as you get for pulled pork. Melt in your mouth and tasty! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3 kilo pork butt
- 1 can beer, any type, room temperature
- salt, pepper, garlic powder, all to taste
- 1 onion, sliced (optional)
Sauce
- 3/4 bottle BBQ sauce
- 1/2 small bottle Sriracha Chili Garlic sauce, mild or hot is up your preference
Instructions
- Trim away any large amounts of fat from pork. At Tesco we picked up 3 large chunks of meat, about 1 kilo each.
- If you wish to use an onion, slice and place at the bottom of the slow cooker, place meat on top of that.
- Pour the beer over the meat until about an inch from the top of the pot. Add salt to your taste, generous amounts of black pepper and garlic powder.
- Cover and set to High for 1 hour, then reduce to Low for 8 hours.
- At 8 hours, remove pork from pot, use two large slotted spoons as the meat will fall apart. Discard the onion and liquid. Shred the pork using two large sturdy forks and return to the slow cooker pot.
- Add the BBQ sauce and Sriracha sauce, mix well and put slow cooker on low for 30 minutes to an hour. Serve on buns, and I like to use a slice of onion on mine as well.
Notes
Pork butt runs about 137 baht per kilo, 3 kilos would be 411 Baht, this comes out to about $1 per serving.
Shortcut: BBQ Sauce.
Adapted from an internet recipe.
Thai Omelet
Thai omelets are generally airy and fluffy cooked eggs, not folded over. This is quick and easy, served with rice on the side, is a simple and filling meal for 3 people. This is the basic recipe with no fillings, for fillings, use those of your choice and fold over to make a stuffed omelet, or just mix the fillings into the eggs and no folding over is required.
Ingredients
- 4-5 eggs, chicken or duck
- 1/2 tablespoon fish sauce, OR use a pinch of salt
- 1 teaspoon chicken stock powder, optional
- cooked rice, for serving
- cooking oil, as needed, DO NOT use olive oil!
Instructions
- Put a wok or non stick pan on high heat and add about 1/2 cup of cooking oil. For a non stick with the rounded sides, a 10 inch pan is perfect and you want about 1/4 inch of oil on the bottom of the pan.
- While the pan is heating, break eggs into a bowl.
- Add the fish sauce to the eggs, and chicken stock powder if using that, and beat with a fork until frothy.
- When the oil just starts to smoke, turn the heat to low and quickly pour in the beaten eggs, it will fluff before your eyes.
- Using a spatula, lift the edges to get the liquid part of the eggs onto the pan, do this several times.
- Keep checking the bottom and when getting nice and browned and set well (remember, from pouring into the pan to flipping takes only 45 seconds to a minute) flip the omelet over, 20-30 seconds later, the bottom should be browning nicely.
- Remove from the pan to a plate and serve with rice on the side.
Notes
Low cost.
Variants: 1. Add chopped spring onion, chopped tomato, cooked minced pork, cooked chopped chicken, etc, can be added to the egg mix or added to a side when cooking for a folded stuffed omelette. 2. Add a few drops of lime juice or vinegar for a even more fluffier omelette.
Well known Thai recipe than my family has been making for years.
Pork Ribs & Radish Soup
Thais make a soup from just about any meat and vegetable. Not every dish is spicy, this one is non-spicy and has a very good flavor. Easy to prepare. Serve with rice for a filling meal.
Ingredients
- 1 kilo pork ribs, (2 lbs)
- 2-3 white radishes, cut lengthwise once then slice half into 1/2 slices
- 8-10 shallots, crushed
- 5-6 cloves garlic, crushed
- 6-10 spring onions, white and green, cut into 1 inch pieces
- 1 handful fresh cilantro, roughly chopped
- 2 tablespoons pork broth powder, can also use chicken broth powder
Instructions
- Put a large pot of water on the stove, throw in the crushed shallots and crushed garlic, and broth powder and bring to a boil.
- While waiting on the water to boil, cut between each rib bone to separate them all. Once water is boiling, add all the ribs. Ribs should be cooked in about 10-15 minutes.
- When ribs are almost cooked through, add the sliced radish and reduce heat to a simmer and cook until the radish is tender.
- Turn off the heat and add cilantro and spring onions, gently stir then serve. Serve as a side of soup or with rice to make a complete meal.
Notes
Note: Pork ribs, these are normally found in long strips or "racks" 2-3 inches wide.
Pork ribs average about 125 baht per kilo, the radish is 25 baht per kilo, other items are minimal in cost. This soup would cost about $4.50 to make, can last 2-3 days, so per person it would easily come in under $1 per meal.
Variant: 1. Cut the ribs into one bone pieces and add to a mixing bowl, add oyster sauce to the bowl and mix the ribs around to coat them well. Cover the bowl and place in the fridge for 3 hours, then proceed with the recipe as stated.
Provided courtesy of my wife, Rrayada Thayer.
Thailand. Variant 1 provided by good friend, Kurt Hammerschmidt.
Thailand.
Thailand. Variant 1 provided by good friend, Kurt Hammerschmidt.
Thailand.
Chicken & Broccoli
Was at the store a few months ago and they just stocked the vegetable section, and they had fresh broccoli. Picked up that and some chicken breasts and whipped this up. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3-4 chicken breasts, boneless and skinless
- 1-2 cups milk
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1 head broccoli, cut into bite size pieces plus the stem
- 1/2 onion, chopped
- salt, to taste
- black pepper, to taste
Instructions
- Cook the onion until clear, add the chicken and cook until white then add the can of soup and 1 cup of milk and cook until the chicken is cooked through, then add the broccoli and cook for a few minutes until the broccoli is tender.
- Add more milk as needed depending on how thick or thin you want it.
- Serve over rice or pasta, or even a boiled potato.
Notes
Cost per person is well under $1 per person with this. Chicken is very reasonable in price, if the soup is home made, even less.
Shortcut: Condensed Cream of Mushroom Soup.
Adapted from an internet recipe.
Mom's Chili
This is a basic, yet delicious chili, that I have been making for 40+ years. Growing up, when I could handle the cast iron pan and chop things, I was cooking. I make this often, finally got around to taking photos on 3 Nov 2016. I modified the recipe slightly to make the simmering hands off, no stirring or watching needed, I use a slow cooker to simmer the chili!
Ingredients
- 1 kilo minced pork, OR ground beef
- 1 bag dry red kidney beans, 500 gram bag
- 1 onion, chopped
- 4 cloves garlic, smashed and chopped
- 2 cartons tomato juice, OR use 4 cans of tomato paste and 16 cans of water
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
Instructions
- Soak beans overnight.
- Drains beans and rinse well. Add to a large pot and cover with about 2 inches of water and bring to a boil. Cook until beans are soft, about 1-2 hours. Once beans are soft (if you can put a bean in your mouth and crush it with your tongue only then it is done), drain beans and set aside.
- Same large pot, rinsed out, add the chopped onion and garlic and cook until translucent, 3-4 minutes.
- Add the minced pork or ground beef and chop up with a spatula and brown. Drain off most, not all of the fat, the fat adds flavoring.
- The minced pork, cooked beans, and spices added to the slow cooker.
- Tomato juice added and mixed into the bean, pork, and spices. Set to High setting and simmer this for 2-3 hours.
- After 2-3 hours, the spices are well blended and the chili is ready.
- I like to add dry pasta to my chili, it is a filler to extend it and is a good way to use up small amounts of pasta from making other dishes. I added about 1 cup of spiral pasta to the chili, just mix it in and simmer for another hour.
- Serve, I like to grate some cheese on the top.
Notes
For the tomato juice, you can use 2 cartons of juice, these are normal size cartons you find in Tesco. An alternative if no juice is available is to use tomato paste. To make juice from paste, it is easy, 1 can of paste and 4 cans of water, whisk to combine, use 4 cans if making the recipe as stated here.
Most expensive item is the beef or pork, pork is available where I live, beef is not. Beef would run 200 baht per kilo, beans, juice and other ingredients is minimal. Comes out to right about $1 per meal person, much less if minced pork is used.
Variants: You can add items to make the meal bigger, add 1 1/2 cups of dry macaroni while simmering, name changes then to Chili Mac (I do this a lot). Or add a couple of big scoops of cooked rice or just serve over rice.
Family recipe I have been making for years, AND a big thank you to my parents for showing me how to make this!
Cheater Chicken Cordon Bleu
Easy slow cooker recipe. Serve with pasta or rice and a vegetable. Cooked in soup and milk for tender and juicy chicken, not pan fried or deep fried in oil. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 6 chicken breasts, boneless and skinless
- 1 can condensed cream of chicken soup, OR make from a shortcut
- 1 cup milk
- Swiss cheese, sliced
- ham, sliced
- bread crumbs, OR make from a shortcut
- 1/4 cup butter, melted
Instructions
- Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the bread crumbs on top, and drizzle butter over bread crumbs. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.
- Use real Swiss cheese, you have to slice yourself. For the ham, I used sliced ham found in the cooler section of a Tesco.
- Serve with pasta, rice or a potato, with a vegetable on the side.
Notes
The chicken breasts are the most expensive, but for 6 breasts, well under $1 per serving. The cheese, if you get real Swiss cheese from Australia, that can run 175 baht for 250 grams, slice it and cover the dish at the step in the recipe and it uses little cheese, maybe 6 slices. Overall a great meal for little expense and time.
Shortcuts: Condensed Cream of Chicken Soup, Breadcrumbs.
Adapted from an internet recipe.
No Crust Chicken Pot Pie I (Slow Cooker)
Delicious meal! Lots of room to change to your liking. My comments below, and prices updated as well as the recipe. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams chicken breasts, boneless, skinless, cut into 1 inch cubes
- 2 cans condensed cream of chicken soup, OR make from a shortcut
- 3/4 cup milk
- 1 onion, diced
- 2 cups frozen peas and carrots, you can also use fresh
- 2 teaspoons dried parsley
- 1 teaspoon ground black pepper
- 1 tablespoon corn starch, optional, added at end to thicken sauce
Instructions
- Cut the chicken into 1 inch pieces, set aside.
- If making your own condensed cream of soup (either chicken or mushroom) after each batch you make, pour that into the slow cooker pot then add the milk, onion, parsley, black pepper, and frozen vegetables. Mix, then add the chicken and mix for a few seconds
- Everything added and mixed. Cook on Low setting for 6 hours or High setting for 3 hours.
- Finished. Serve over mashed potatoes, boiled potatoes, egg noodles, rice, or just enjoy as a soup.
Notes
Chicken breast run about 30 baht per 500 grams. 112 baht for 2 cans of soup, you make yourself from a shortcut that reduces this to about 55 Baht. Everything else is minimal. Overall, the meal for 6 servings is about 70 cents per serving, if you make the soup yourself, the cost is 42 cents per serving.
Shortcut: Condensed Cream of Chicken Soup.
Adapted from an internet recipe.
Beef Pasanda
A dish from Pakistan. The beef is tenderized by marinating in yogurt, the yogurt is also used as a cooking sauce.
Ingredients
- 500 grams beef, cut into 1 inch cubes
- 1 1/2 teaspoon salt
- 1 cup plain yogurt, this is equal to 250 ml
- 5 tablespoons olive oil
- 2 onions, sliced
- fresh ginger, grated, to taste
- 4 cloves garlic, finely chopped
- 2 tablespoons ground coriander
- 1 teaspoon garam masala
- 1/2 teaspoon ground red red chili pepper
- 2 teaspoons paprika
- 1/2 teaspoon ground cumin
- 2 teaspoons tumeric
Instructions
- Rub the salt into the meat, place in large and add yogurt, mix to coat all the beef and marinate for 24 hours in the refrigerator.
- After the beef has marinated, in a heavy pan fry the onions till golden in olive oil, then add the garlic and ginger and all of the spices, stir and cook for 5 minutes over low heat.
- Add the beef and yogurt mix and cook till the meat is tender about 50 minutes.
- Serve with a side dish of curried okra and boiled rice.
Notes
Beef is the most expensive at about 200 baht per kilo, this is from a local farm, not a grocery store. Recipe calls for 1/2 kilo, so cost for the beef is 100 baht or about $2.90, for 2 people this meal would probably last 2 meals, about 75 cents per meal per person minus other ingredients which are minimal.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
South Africa.
Rustic Sausage Hotpot
Also know in the US as Sausage, Peppers, and Onions Skillet (no rice in the ingredients), this is a filling meal made with rice, served with a salad on the side, this is delicious and inexpensive.
Ingredients
- 2 onions, halved and sliced
- 1 cup chicken stock, fresh or from powder
- 2 cups brown Basmati rice, rinsed
- 1 can diced tomatoes
- 1 yellow bell pepper, cut into thick strips
- 1 red bell pepper, cut into thick strips
- 3¾ cups water
- 500 grams beef sausage, or sausage of your choice, (1 lb)
- 1 tablespoon olive oil
Instructions
- Heat olive oil in a large saucepan, add sausages and cook, turning regularly, for 5 minutes or until browned, you are browning, not cooking through. Remove from the pan and slice thickly. Reduce heat to medium on the pan.
- Add onions and peppers to the pan and cook, stirring occasionally for 3-4 minutes or until soft.
- Add rice, water, tomatoes, stock, and sausages. Stir to combine. Bring to the boil, then reduce heat to medium and allow to simmer, covered for 15-20 minutes.
- Remove from heat and set aside, covered for 15 minutes (this allows rice to complete cooking). Season with salt and pepper. Spoon hotpot into serving bowls, and a salad on the side.
Notes
Sausage produced in Thailand can be very inexpensive, pork sausage that is. At Makro we can get English Beef Sausage for about 200 Baht/kilo, we can also pick up smoked and spicy sausage for 200 Baht per 1 kilo, or 100 baht per this recipe. So this recipe meets the $1 or less per person per meal, even with a salad.
