Archive for the ‘* Best Value $1 or Less per Serving’ Category
Pork & Onion Kabobs
June 28, 2021 Lee
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Pork & Onion Kabobs

Adapted from a recipe in the Tefal recipe booklet, page 8.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Passive Time 3 hours
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Skewers (12 inch)

Ingredients
  

  • 1 kilo pork shoulder, boneless, (2 lb)
  • ¼ cup light soy sauce
  • 2 tablespoons Sriracha Chili Garlic sauce
  • 2 tablespoons honey
  • 1 tablespoon vegetable oil
  • 1 tablespoon spring onion, minced
  • 1 teaspoon curry powder
  • 3 medium onions, cut into chunks
  • 12 skewers, 12 inch (will verify qty when I prepare this)

Instructions
 

  • Prep the pork by trimming off visible fat, then cut into 1 inch cubes.
  • In a medium mixing bowl, mix together the soy sauce, chili sauce, honey, oil, spring onion, and curry powder,
  • Add the pork cubes and mix together. Cover and place in the fridge for 3 hours.
  • Remove pork from marinade. Arrange pork and onions on skewers alternating between each.
  • Broil for 20 minutes or until the pork is just cooked through and tender.
  • Serve with a salad, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK
Chicken Livers en Brochette
June 28, 2021 Lee
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Chicken Livers en Brochette

Adapted from a recipe in the Tefal recipe booklet, page 8.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. 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
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)
  • Skewers (12 inch)

Ingredients
  

  • 18 chicken livers
  • 6 slices bacon, cut into 1½ inch squares
  • 12 large button mushrooms
  • 2 green bell peppers, cut into 1½ inch squares
  • 6 small white onions, parboiled, drained
  • 6 skewers, 12 inch
  • 1 cup Italian dressing, Shortcuts

Instructions
 

  • Cut livers to uniform size and dry well.
  • For each skewer, you are going to use 3 livers, 6 bacon squares, 2 mushrooms, 2 bell pepper squares, and 1 onion , making sure to place a bacon square on each side of the bacon. Alternate adding liver, mushrooms, and bell pepper, ending with an onion on the end of each skewer.
  • Pour the dressing into a small bowl and brush the skewers with the dressing.
  • Broil kabobs for 15-20 minutes, turning and brushing on dressing until livers are cooked through.
  • Serve with a salad, enjoy.

Notes

Low cost per serving.
Shortcuts: Italian Dressing, Italian Dressing Mix.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Giblets,MUSHROOMS
Open-faced Cheese Dreams
June 28, 2021 Lee
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Open-faced Cheese Dreams

Adapted from a recipe in the Tefal recipe booklet, page 7.
This recipe is from the Tefal recipe booklet included with their model of BBQ/broiler, printed in 1987. This can also be prepared in a toaster oven with top and bottom heating element. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Servings 4 servings

Equipment

  • Electric BBQ/Broiler
  • Toaster Oven (with top and bottom elements)

Ingredients
  

  • 4 slices bread
  • tomato, slice thin, as needed
  • 4 slices cheese, Cheddar or Swiss
  • 10 slices bacon

Instructions
 

  • Toast the bread on the rack under the broiler.
  • Remove the rack, turn the bread over, add a layer of thin sliced tomato, a slice of cheese, and 2½ slices of bacon.
  • Return the rack under the broiler and cook until the bacon is done and the cheese is melted, about 10-20 minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,5 Ingredients or Less,BURGERS & SANDWICHES
Sautéed Chicken Livers
June 27, 2021 Lee
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Sautéed Chicken Livers

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 85.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ¼ cup butter
  • 500 grams chicken livers
  • Flavoring Option
  • 2 tablespoons all-purpose flour
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup water
  • ⅛ teaspoon black pepper
  • Side Dish Option

OPTIONS

Flavoring - Use 1 Item

  • 1 medium onion, coarsely chopped
  • 1 cup mushrooms, sliced
  • 1 cup apple, chopped
  • 1 large green bell pepper, cut into strips

Soup - Use 1 Item

  • condensed chicken broth
  • condensed French onion soup
  • condensed chicken gumbo
  • Spanish style vegetable soup, no longer produced by Campbell's

Side Dish - Use 1 Item

  • toast
  • baked potatoes, split
  • hot cooked rice
  • hot cooked noodles

Instructions
 

  • Heat the butter in a large non stick pan, when hot, add Flavoring Option and livers. Stir and turn often until liver is just cooked through, about 6 to 8 minutes. Remove the liver and flavoring from the pan with a slotted spoon. A little pink inside the liver is very acceptable and will be a more tender liver, try not to overcook the liver.
  • To the pan drippings on medium heat, stir in the flour.
  • Slowly stir in the Soup Option, water, and black pepper, stirring continuously. Bring to a boil.
  • Return the liver and flavoring to the pan, heat through, stirring often.
  • Serve over or with Side Dish Option. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,Chicken - Giblets
Lemon Herbed Chicken
June 27, 2021 Lee
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Lemon Herbed Chicken

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 83.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. 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 15 minutes
Cook Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 kilo chicken thighs and drumsticks, (2 lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • 2 tablespoons lemon juice
  • ½ teaspoon paprika
  • Seasoning Option
  • ¼ teaspoon Herb Option
  • 1 lemon, sliced
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of chicken & mushroom soup

Seasoning - Use 1 Item

  • ⅛ teaspoon black pepper
  • ¼ teaspoon lemon pepper
  • ¼ teaspoon dry mustard
  • ⅛ teaspoon cayenne pepper

Herb - Use 1 Item

  • dried tarragon, crushed
  • dried marjoram, crushed
  • dried rosemary, crushed
  • rubbed sage

Side Dish - Use 1 Item

  • hot cooked rice
  • hot cooked noodles
  • hot mashed potatoes
  • hot stuffing, Shortcut

Instructions
 

  • Heat the oil in a large non stick pan on medium heat. When hot, brown the chicken on all sides, when all browned, pour off excess fat.
  • Stir in the Soup, Seasoning, and Herb Options, as well as the lemon juice and paprika. Heat to boiling then reduce to low and simmer covered, stirring occasionally, for 30-40 until chicken is fork tender.
  • Garnish with lemon slices. Serve with Side Dish Option, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Stove Top Stuffing.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken Paprika
June 27, 2021 Lee
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Chicken Paprika

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 82.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. 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 15 minutes
Cook Time 40 minutes
Course Main Dish
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 kilo chicken thighs and drumsticks, (2 lb)
  • 1 can Soup Option, (10½ oz / 298 g)
  • Vegetable Option
  • 1 medium onion, sliced and separated into rings
  • 1 clove garlic, minced
  • 2 teaspoons paprika
  • ½ cup sour cream, Shortcut
  • Side Dish Option

OPTIONS

Soup - Use 1 Item

  • condensed cream of chicken soup, Shortcut
  • condensed cream of onion soup
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of celery soup, Shortcut

Vegetable - Use 1 Item

  • 1 cup mushrooms, quartered
  • ½ cup celery, diced
  • 1 cup tomatoes, diced
  • ½ cup carrot, diced

Side Dish - Use 1 Item

  • hot cooked noodles
  • hot cooked rice
  • hot cooked wild rice
  • hot cooked kasha, (buckwheat groats)

Instructions
 

  • Heat the oil in a large non stick pan on medium heat. When hot, brown the chicken on all sides, when all browned, pour off excess fat.
  • Stir in the Soup and Vegetable Options, onion, garlic, and paprika. Heat to boiling then reduce to low and simmer covered for 30-40 until chicken is fork tender.
  • Remove chicken to a platter and cover with foil to keep warm. Stir the sour cream into the pan, stir constantly to mix, cook until heated through.
  • Spoon some of the sauce over the chicken on the platter and pour remaining into a bowl that can be passed on the table.
  • Serve with a Side Dish Option, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Celery Soup, Sour Cream,
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Crispy Baked Chicken
June 27, 2021 Lee
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Crispy Baked Chicken

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 81.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. 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 15 minutes
Cook Time 50 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet
  • Wire Rack

Ingredients
  

  • ⅓ cup all-purpose flour
  • 1 can Soup Option, (10½ oz / 298 g)
  • Seasoning Option
  • ½ cup water
  • Crumbs Option
  • ¼ cup Addition Option
  • 1 kilo chicken thighs and drumsticks, (2 lb)

OPTIONS

Soup - Use 1 Item

  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of mushroom soup, Shortcut
  • condensed cream of chicken soup, Shortcut
  • condensed cream of chicken & mushroom soup

Seasoning - Use 1 Item

  • ½ teaspoon dried oregano, crushed
  • ¼ teaspoon rubbed sage
  • ½ teaspoon dried basil, crushed
  • 1 teaspoon chili powder

Crumbs - Use 1 Item

  • 2 cups corn flakes, finely crushed
  • 1½ cups seasoned breadcrumbs
  • 2 cups potato chips, finely crushed
  • 2 cups corn chips, finely crushed

Addition - Use 1 Item

  • sesame seed
  • walnuts, finely chopped
  • wheat germ
  • almonds, finely chopped

Instructions
 

  • Set out 3 shallow bowls or pie pans. First pan add the flour.
  • Second pan, add the Soup and Seasoning Options, and the water. Mix together until smooth.
  • Third pan, add the Crumbs and Addition Options, and mix together. Next to the third pan place a baking sheet fitted with a wire rack. Preheat your oven to 190° C (375° F).
  • Coat a piece of chicken with flour, then the soup mixture, then the crumbs mixture, then place on the wire rack in the pan. Repeat for all the chicken.
  • Bake for 50 minutes or until chicken is fork tender.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Cream of Mushroom Soup, Condensed Cream of Chicken Soup.
Variant: 1. Feel free to use skinless chicken if preferred. 
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Chicken in Mushroom Sauce
June 26, 2021 Lee
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Chicken in Mushroom Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 80.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Meat Tenderizer Mallet

Ingredients
  

  • 6 chicken breast halves, skinless, boneless
  • ⅓ cup all-purpose flour
  • 2 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 clove garlic, halved
  • 1 cup mushrooms, sliced
  • Vegetable Option
  • 1 can Soup Option, (10½ oz / 298 g)
  • ¼ cup Wine Option
  • ⅛ teaspoon black pepper
  • Side Dish Option

OPTIONS

Vegetable - Use 1 Item

  • ¼ cup spring onion, sliced
  • ½ cup celery, sliced
  • ½ cup carrot, shredded
  • ¼ cup leek, sliced

Soup - Use 1 Item

  • condensed chicken gumbo
  • condensed chicken with rice soup
  • condensed chicken broth
  • condensed chicken vegetable soup

Wine - Use 1 Item

  • dry vermouth
  • dry sherry
  • dry white wine
  • dry red wine

Side Dish - Use 1 Item

  • hot cooked rice
  • hot mashed potatoes
  • hot cooked noodles
  • hot cooked bulgur wheat

Instructions
 

  • Use a meat tenderizer mallet and pound chicken breasts (place between plastic wrap) to ¼ inch thick cutlets. Coat each with flour.
  • Heat the butter and oil in a large non stick pan on medium heat. When hot, cook garlic 30 seconds then discard garlic. Cook the cutlets, working in batches of 2-3 at a time until lightly browned on both sides, remove from pan, continue until all the cutlets are browned.
  • Add the mushrooms and Vegetable Option to the pan, cook until vegetables are tender, stirring occasionally.
  • Stir in Soup and Wine Options, and black pepper.
  • Return cutlets to the pan, reduce heat to low. Cover and simmer 15 minutes or until chicken is fork tender.
  • Serve with Side Dish Option and sauce from the pan. Enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Baked Chicken Florida
June 26, 2021 Lee
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Baked Chicken Florida

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 79.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Passive Time 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Roasting Pan (Shallow)
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • Juice Option
  • Seasoning Option
  • ¼ teaspoon dried tarragon, crushed
  • 1½ kilos chicken thighs and drumsticks, (3 lb)
  • 1 tablespoon cornstarch
  • Garnish Option

OPTIONS

Soup - Use 1 Item

  • Spanish style vegetable soup, no longer produced by Campbell's
  • condensed chicken broth
  • condensed chicken with rice soup

Juice - Use 1 Item

  • ½ cup orange juice
  • ¼ cup lemon juice, plus ¼ cup water
  • ¼ cup lime juice, plus ¼ cup water

Seasoning - Use 1 Item

  • ½ teaspoon fresh ginger, minced
  • 1 clove garlic, minced
  • 2 tablespoons fresh chives, chopped

Garnish - Use 1 Item

  • orange wedges
  • avocado slices
  • kiwifruit slices

Instructions
 

  • Prepare the marinade by mixing together the Soup, Juice, and Seasoning Options, and the tarragon in a small bowl.
  • Arrange chicken in a shallow baking pan, and pour the marinade over the chicken. Cover and place in the fridge to marinate for at least 2 hours, turn the chicken pieces over occasionally.
  • When you are ready to cook, preheat your oven to 190° C (375° F). Drain the chicken and reserve the marinade. Arrange the chicken in a shallow roasting pan.
  • Bake chicken for 50 minutes or until chicken is cooked through and fork tender, basting frequently with the reserved marinade. Remove chicken to a serving platter and cover to keep warm.
  • Pour the pan drippings and any remaining marinade into a 1 quart saucepan, and whisk in the cornstarch. Place on medium heat and bring to a boil, stirring often. Cook 1 minute.
  • Spoon some of the sauce over the chicken on the platter, and pour the remaining into a bowl that can be passed on the table. Add the Garnish Option around the chicken.
  • Serve with sides of your choice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Meat & Vegetable Packets
June 16, 2021 Lee
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Meat & Vegetable Packets

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 67.
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. 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 15 minutes
Cook Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Aluminum Foil
  • Baking Sheet

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • 1 cup Vegetable Option
  • ½ teaspoon Herb Option, crushed
  • 4 medium carrots, thinly sliced
  • 4 medium potatoes, thinly sliced
  • 1 medium onion, sliced
  • ¼ teaspoon black pepper
  • Meat Option

OPTIONS

Soup - Use 1 Item

  • condensed golden mushroom soup
  • condensed cream of chicken soup, Shortcut
  • condensed Cheddar cheese soup, Shortcut
  • condensed cream of celery soup, Shortcut

Vegetable - Use 1 Item

  • peas, fresh or frozen
  • mushrooms, sliced
  • cut green beans, fresh or frozen
  • zucchini, sliced

Herb - Use 1 Item

  • dried thyme
  • dried rosemary
  • dried dill weed
  • dried marjoram

Meat - Use 1 Item

  • 4 pork chops, ½ inch thick
  • 1 kilo chicken pieces, (2 lb)
  • 4 patties ground beef, (about ¼ lb / 113 g each)
  • 4 veal chops, ½ inch thick

Instructions
 

  • Preheat your oven to 180° C (350° F).
  • Tear of 4 sheets of foil, each 12 inches long. Heavy duty foil would be preferred.
  • In a large mixing bowl, add the Soup, Vegetable, and Herb Options, carrots, potatoes, onion, and black pepper. Mix together.
  • Divide mixture equally among the foil sheets.
  • Place Meat Option on top of each foil sheet, divided equally.
  • Fold up the sides of the foil to cover the contents of the foil to make a tight 'packet'. Place packets on a baking sheet.
  • Bake the packets for 1¼ hours or until the meat and vegetables are tender.
  • Serve and enjoy.

Notes

Low cost per serving if using chicken, beef, or pork. For the veal, I have not seen that in stores but it may be available in specialty shops in larger cities. 
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup.
Variant: 1. Cook on a gas or charcoal grill instead of the oven.
* Best Value $1 or Less per Serving,BEEF,CHICKEN & TURKEY,GRILLED / BBQ / SMOKER,PORK,VEAL