Archive for the ‘* Best Value $1 or Less per Serving’ Category
Oriental Skillet
June 16, 2021 Lee
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Oriental Skillet

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 66.
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 30 minutes
Course Main Dish
Servings 4 servings

Equipment

  • Meat Tenderizer Mallet

Ingredients
  

  • 500 grams Cutlets Option, (1 lb)
  • ¼ cup butter, (½ stick / ¼ block)
  • ½ cup spring onion, sliced
  • 2 cloves garlic, minced
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • Seasoning Option
  • Vegetable Option
  • ½ cup water chestnuts, sliced
  • 1½ tablespoons cornstarch
  • 3 tablespoons water
  • Garnish Option

OPTIONS

Cutlets - Use 1 Item

  • turkey
  • chicken
  • veal

Seasoning - Use 1 Item

  • ½ teaspoon lemon pepper
  • ¼ teaspoon ground ginger
  • ¼ teaspoon Chinese 5 Spice powder

Vegetable - Use 1 Item

  • 1 large cucumber, halved, seeded, cut into ½ chunks
  • 1 cup snow pea pods, fresh or frozen
  • 1 cup zucchini, sliced

Garnish - Use 1 Item

  • 1 tablespoon pimento, chopped
  • 2 tablespoons black olives, sliced
  • ¼ cup carrot, shredded

Instructions
 

  • If the Cutlets Option are thicker than ¼ inch, use a meat tenderizer mallet and pound cutlets to ¼ inch thickness.
  • Heat the butter in a large non stick pan on medium heat, when hot, add cutlets and brown on each side, then remove them from the pan.
  • Same pan, add the spring onion and garlic, cook for 2 minutes, stirring constantly.
  • Add the broth and Seasoning Option and bring to a boil.
  • Return the cutlets to the pan and reduce heat to low. Cover and simmer 15 minutes or until the cutlets are almost tender. Stir occasionally.
  • Stir in the Vegetable Option and water chestnuts. Simmer for another 5 minutes or until the vegetables and cutlets are tender.
  • Remove cutlets and vegetables to a serving platter, cover to keep warm.
  • Stir together the cornstarch and water to make a slurry, stir the slurry into the pan. Bring to a boil while stirring constantly, and cook for 1 minute.
  • Pour sauce over the cutlets and vegetables, serve and enjoy.

Notes

Low cost per serving if using chicken or even if you can get locally sourced turkey. For the veal, I have not seen that in stores but it may be available in specialty shops in larger cities. 
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,VEAL
Fruited Chops
June 15, 2021 Lee
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Fruited Chops

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 64.
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 20 minutes
Cook Time 30 minutes
Course Main Dish
Servings 4 servings

Ingredients
  

  • 2 tablespoons vegetable oil
  • 750 grams Chops Option, ½ inch thick, (1½ lb)
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • 2 tablespoons light soy sauce
  • 1 tablespoon vinegar
  • Fruit Option
  • 2 tablespoons brown sugar, packed
  • 2 tablespoons cornstarch
  • 1 teaspoon Spice Option
  • hot cooked rice, for serving
  • Garnish Option

OPTIONS

Chops - Use 1 Item

  • pork chops
  • lamb chops
  • smoked pork chops
  • veal chops

Fruit - Use 1 Item

  • 1 large apple, cubed, plus ½ cup apple juice
  • 4 orange slices, cut in half, plus ½ cup orange juice
  • 1 can pineapple slices, cut into chunks, (8 oz / 226 g)
  • 1 can apricot halves, cut into chunks, (8 oz / 226 g)

Spice - Use 1 Item

  • ground ginger
  • ground nutmeg
  • ground mace
  • ground cinnamon

Garnish - Use 1 Item

  • spring onion, sliced
  • orange peel, slivered
  • fresh parsley, chopped
  • water chestnuts, sliced

Instructions
 

  • Heat the oil in a large non stick pan on medium heat, when hot, cook Chops Option on each side until browned .
  • Stir in the chicken broth, soy sauce, and vinegar. Heat to boiling then reduce to low. Cover and simmer about 20 minutes or until chops are tender.
  • While the chops are simmering, if using canned fruit, drain and reserve liquid, adding water if needed to make ½ cup liquid, set the fruit aside. In a small bowl, add the fruit liquid, brown sugar, cornstarch, and Spice Option. Stir until smooth.
  • Remove the chops from the pan when tender, cover to keep warm. Stir together the cornstarch mixture into the pan on medium heat. Bring to a boil. Reduce to a simmer.
  • Stir the fruit into the sauce and let heat through.
  • Arrange chops on rice, spoon sauce over chops, sprinkle with Garnish Option. Serve and enjoy.

Notes

Low cost if using pork chops, the other options I have not seen in stores but may be in larger cities.
* Best Value $1 or Less per Serving,LAMB,PORK,VEAL
Fancy Chicken Salad
June 4, 2021 Lee
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Fancy Chicken Salad

This recipe for Fancy Chicken Salad is from Natasha's Kitchen.
This recipe comes from a friend, and it is absolutely delicious! I made this for my parents and they loved it. For the chicken, feel free to use roasted, rotisserie, canned, or cook your own. I used canned the first time I made this and I also plan on using my pressure cooker so I can make broth at the same time for use in another recipe. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Main Dish, Salad
Cuisine American
Servings 6 servings as a main dish

Ingredients
  

For the Salad

  • 4 chicken breasts, boneless, skinless, cooked, cubed, (1 kilo / 2 lb), Shortcut
  • 3 cups seedless red grapes, halved
  • 1 cup celery, diced
  • ½ cup red onion, diced
  • 1 cup pecan pieces

For the Dressing

  • ½ cup mayo
  • ½ cup sour cream, Shortcut
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh dill, finely chopped
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1-2 cups Cheddar cheese, shredded, optional

Instructions
 

  • For the chicken, first time I made this I used four 10 oz / 283 g cans of chunk breast meat in water, drained. It was 4 cups and very convenient. I have also made this with 4 cooked chicken breasts, cubed, which was also 4 cups.
  • Using a dry skillet on low heat, add the pecan pieces and toast for several minutes, stirring them and turning them with a spatula often until lightly golden and fragrant, remove from pan and set aside to cool. If you are using pecan halves, just coarsely chop after toasting them and let cool.
  • To a large mixing bowl (I used a 4 quart bowl), add the prepared chicken, grapes, celery, onion, and the cooled pecans. Toss together.
  • To prepare the dressing, add all the Dressing ingredients to a small bowl and mix together.
  • Add the dressing to the salad, stir until well mixed. Cover and place in the fridge until serving.
  • Just before serving, mix in the cheese if using that, serve as is as a main dish with light sides of your choice.
  • Serve over lettuce or arugula. Recommended.
  • Serve in a large croissant with arugula. Highly recommended.

Notes

Low cost per serving, use the shortcut for the sour cream for additional savings.
Shortcut: Chicken (Pressure Cooker), Sour Cream.
Variants: 1. Use 4 10 oz / 283 g cans, drained. 2. Use chicken thigh meat or a mix of thigh and breast meat in place of just breast meat. 3. Use unsalted cashews in place of the pecans. 4. Wrap in soft flour tortillas.
Updated on 17 December 2021.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY,Chicken - Canned,Salads - Main Dish
Chili Cheese Fry Casserole
June 1, 2021 Lee
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Chili Cheese Fry Casserole

Adapted from an internet recipe.
I came across this recipe while researching recipes that use tater tots, and I am glad I did! This is a delicious casserole that goes together quickly and is quite economical.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 2 cans chili, with beans, (15 oz / 425 g), Shortcut
  • 1 bag tater tots, frozen, (32 oz / 2 lb / 907 g)
  • 2 cups Cheddar cheese, shredded, (8 oz / 226 g)
  • spring onion, sliced, white and green parts, for garnish
  • sour cream, as desired, for serving, optional, Shortcut

Instructions
 

  • Heat a large non stick pan on medium heat and cook the ground beef, chopping it up with a spatula as it cooks. Cook until no pink is visible. Drain fat.
  • Stir the chili into the beef. Preheat your oven to 190° C (375° F) and grease a 9x13 baking pan with butter or cooking spray.
  • Pour chili mixture into the prepared baking pan and spread out evenly.
  • Layer the tater tots evenly over the chili.
  • Bake uncovered for 35 minutes or until the tots are starting to brown and the casserole is bubbly. Sprinkle cheese over the tater tots.
  • Bake for another 10 minutes to melt the cheese in.
  • Top with spring onion, serve and enjoy. Optionally, top servings with a dollop of sour cream.

Notes

Low cost per serving if using ground pork and the shortcuts for the chili and sour cream.
Shortcuts: Chili, Sour Cream.
Variant: 1. Use ground pork in place of beef. 2. Use 4 cups of your own homemade chili or from the shortcut, making sure it is a thick type of chili. 
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES
Basic Frittata
April 26, 2021 Lee
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Basic Frittata

Lee
This is a basic frittata recipe that is easy and delicious, and no cream cheese used in this. I made this on 22 Apr 2021 and it was very well liked my parents and I. This recipe is a mix of several frittata recipes and I settled on this for ease of preparation, readily available ingredients, and excellent flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Lunch, Main Dish
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 1 tablespoon olive oil, or cooking oil
  • 1 bell pepper, color of your choice, diced
  • 1 onion, diced
  • 12 eggs
  • 3 tablespoons whipping cream
  • ½ teaspoon salt
  • 2 cups cheese, your choice, shredded, divided

Instructions
 

  • Heat the olive oil in a non stick pan, when hot, add the onion and bell pepper, and sauté until tender. Remove from heat and set aside to cool just a bit.
  • Preheat your oven to 180° C (350° F) and grease a 9x13 inch baking pan with butter or cooking spray.
  • To a mixing bowl, crack in the eggs and add the cream. Whisk until the yolks and whites are just mixed together. Stir in the salt, 1 cup of the cheese, and the sautéed bell pepper and onion.
  • Pour mixture into the prepared baking pan.
  • Sprinkle on the remaining 1 cup of cheese. I used a Monterey Jack & Colby blend.
  • Back for 25 minutes, the eggs should be puffed up and cooked in appearance, the center will jiggle just a bit when the pan is lightly shaken. Remove from oven and let cool for 5-10 minutes, then slice into serving portions.
  • Serve as a breakfast, lunch, or my favorite; breakfast for dinner. Enjoy!

Notes

Low cost per serving.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),EGGS - ALL,Eggs - Chicken
Souper Gravy
April 15, 2021 Lee
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Souper Gravy

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 177.
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 5 minutes
Servings 1 batch of gravy, 1 1/2 cups

Ingredients
  

  • 2 tablespoons roast drippings, see Step 1
  • 1 can Soup Option, (10½ oz / 298 g)
  • Liquid Option
  • Seasoning 1 Option
  • Seasoning 2 Option

OPTIONS

Soup - Use 1 Item

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

Liquid - Use 1 Item

  • ¼ cup milk
  • ¼ cup water
  • ¼ cup sour cream, plus ⅓ cup water, Shortcut
  • 2 tablespoons dry sherry, plus 2 tablespoons water

Seasoning 1 - Use 1 Item

  • ¼ teaspoon dried tarragon, crushed
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon light soy sauce
  • ⅛ teaspoon ground nutmeg

Seasoning 2 - Use 1 Item

  • 1 tablespoon fresh chives, chopped
  • ¼ teaspoon dried marjoram, crushed
  • 1 tablespoon spring onion, sliced
  • ½ cup mushrooms, cooked

Instructions
 

  • You can make this with roast beef, roast pork, or even roast chicken or turkey. If not preparing a roast just use 2 tablespoons of butter in place of the drippings and make in a saucepan on medium heat.
  • Remove roast from pan, pour off drippings, leaving 2 tablespoons in pan.
  • Add Soup Option to the pan and stir to loosen bits in the pan.
  • Blend in the Liquid Option.
  • Stir in Seasoning 1 and Seasoning 2 Options. Place pan on medium heat and stir and heat through.
  • Pour gravy into a serving dish, serve and enjoy.

Notes

Low cost.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup, Sour Cream.
* Best Value $1 or Less per Serving,Ingredients - Sauces
Shredded Vegetable Sauce
April 14, 2021 Lee
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Shredded Vegetable Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 176.
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 5 minutes
Servings 2 cups

Ingredients
  

  • ½ cup Vegetable 1 Option
  • Vegetable 2 Option
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • 2 tablespoons cornstarch
  • ½ cup cold water
  • Seasoning Option

OPTIONS

Vegetable 1 - Use 1 Item

  • sweet potato, peeled, shredded
  • zucchini, shredded
  • carrot, shredded

Vegetable 2 - Use 1 Item

  • 2 spring onions, sliced, white and green parts
  • ¼ cup onion, diced
  • ¼ cup green bell pepper, diced

Seasoning - Use 1 Item

  • ⅛ teaspoon ground allspice, (dash)
  • ¼ teaspoon dried marjoram, crushed
  • 1 tablespoon fresh chives, chopped

Instructions
 

  • In a 2 quart saucepan on medium heat, add Vegetable 1 and Vegetable 2 Options, and the broth. Bring to a simmer.
  • While the soup mixture is heating, mix together the cornstarch and water in a small bowl until well mixed. Stir into soup mixture when it is simmering. Bring to a boil, and boil for 1 minute.
  • Remove from heat, stir in Seasoning Option.
  • Serve over meat dishes, poultry, rice, or vegetables. Enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,Ingredients - Sauces
Sweet & Sour Sauce
April 14, 2021 Lee
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Sweet & Sour Sauce

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 174.
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 5 minutes
Servings 2 cups

Ingredients
  

  • ⅓ cup Sweetener Option
  • 2 tablespoons cornstarch
  • Spice Option
  • 1 clove garlic, minced
  • 1 can condensed chicken broth, (10½ oz / 298 g)
  • ⅓ cup cider vinegar
  • 1-2 teaspoons light soy sauce
  • ¼ cup Vegetable Option
  • Fruit Option

OPTIONS

Sweetener - Use 1 Item

  • sugar
  • honey
  • apple jelly
  • light brown sugar, packed

Spice - Use 1 Item

  • ¼ teaspoon ground cinnamon
  • 6 whole cloves
  • 1 stick cinnamon
  • ⅛ teaspoon fresh ginger, minced

Vegetable - Use 1 Item

  • water chestnuts, sliced
  • spring onions, cut into 1 inch pieces
  • zucchini, julienned
  • green bell pepper, julienned

Fruit - Use 1 Item

  • 1 can Mandarin orange segments, drained, (226 g / 8 oz)
  • 1 cup pineapple chunks, drained
  • ½ cup cherry tomatoes, halved
  • 1 can apricot halves, drained, cut up (226 g / 8 oz)

Instructions
 

  • In a 2 quart saucepan, add the Sweetener and Spice Options, cornstarch, and garlic. Mix together. Slowly stir in the broth, then stir in the vinegar and soy sauce.
  • Place on medium high heat and bring to a boil and boil for 1 minute. Reduce heat to low. Remove cloves or cinnamon if those were used.
  • Stir in the Vegetable and Fruit Options. Heat through then remove from heat.
  • Serve over fish or poultry. Enjoy.

Notes

Low cost.
* Best Value $1 or Less per Serving,Ingredients - Sauces
Tea Bread
April 14, 2021 Lee
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Tea Bread

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 208.
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 10 minutes
Course Bread
Cuisine American
Servings 16 servings

Equipment

  • Oven
  • Loaf Pan (5x9 inch)

Ingredients
  

  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup sugar
  • ¼ cup brown sugar
  • 2 tablespoons vegetable oil
  • 1 egg, beaten
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Flavoring Option
  • 1 cup Addition 1 Option
  • ½ cup Addition 2 Option

OPTIONS

Soup - Use 1 Item

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

Flavoring - Use 1 Item

  • 2 teaspoons orange peel, grated
  • 1 teaspoon lemon peel, grated
  • 1 teaspoon ground cinnamon

Addition 1 - Use 1 Item

  • cranberries, chopped
  • dried apricots, chopped
  • carrots, shredded

Addition 2 - Use 1 Item

  • walnuts, chopped
  • toasted flaked coconut
  • raisins

Instructions
 

  • Preheat your oven to 180° C (350° F) and grease the 5x9 loaf pan with butter or cooking spray.
  • In a medium mixing bowl, add the Soup Option, sugars, oil, and egg. Mix together.
  • Add the flour, baking powder, and Favoring Option. Stir until just moistened.
  • Stir in Addition 1 and Addition 2 Options.
  • Turn batter into the prepared loaf pan.
  • Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on rack for 10 minutes.
  • Turn out from pan and cool on a rack.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Giant Zucchini Muffins
April 14, 2021 Lee
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Giant Zucchini Muffins

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 207.
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 25 minutes
Course Bread
Cuisine American
Servings 12 servings

Equipment

  • Oven
  • Muffin Pan (12 cell)

Ingredients
  

  • 2½ cups all-purpose flour
  • Addition Option
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • Herb Option, crushed
  • 1 can Soup Option, (10½ oz / 298 g)
  • ½ cup Liquid Option
  • 2 eggs
  • ¼ cup vegetable oil
  • 1 cup zucchini, shredded

OPTIONS

Addition - Use 1 Item

  • ½ cup quick cooking rolled oats
  • ½ cup wheat germ
  • ½ cup nuts, finely chopped

Herb - Use 1 Item

  • 1 teaspoon dried dill weed
  • 1 teaspoon dried summer savory
  • ½ teaspoon dried thyme

Soup - Use 1 Item

  • condensed cream of asparagus soup
  • condensed cream of celery soup, Shortcut
  • condensed cream of mushroom soup, Shortcut

Liquid - Use 1 Item

  • milk
  • orange juice
  • water

Instructions
 

  • Preheat your oven to 200° C (400° F). Grease a 12 cell muffin pan cups with butter or cooking spray.
  • In a large mixing bowl, add the flour, Addition Option, sugar, baking powder, and Herb Option. Whisk together.
  • In a medium mixing bowl, add the Soup and Liquid Options, eggs, oil, and zucchini. Mix together.
  • Pour wet mixture into the flour mixture, stir to just moisten , the batter will be lumpy.
  • Spoon batter into muffin pan cups filling each almost full.
  • Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
  • Serve warm, enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Celery Soup, Condensed Cream of Mushroom Soup.
* Best Value $1 or Less per Serving,BREAD & PASTRY