Archive for the ‘* Best Value $1 or Less per Serving’ Category
Deluxe Kidney Bean Salad
December 20, 2020 Lee
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Deluxe Kidney Bean Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 10.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This 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 10 minutes
Course Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can red kidney beans, rinsed, drained, (16 oz / 454 g), Shortcut
  • 1 can mushrooms, drained, sliced, (4 oz / 113 g)
  • ¾ cup celery, thinly sliced at an angle
  • ½ cup golden raisins
  • tarragon French dressing, as desired, Shortcut
  • flaked coconut, as desired, for garnish

Instructions
 

  • Place beans, mushrooms, celery, and raisins in a large bowl, toss together gently.
  • Pour on tarragon French dressing and toss lightly until well mixed. Cover and place bowl in the fridge.
  • When ready to serve, sprinkle some coconut for garnish. Enjoy.

Notes

Low cost per serving.
Shortcuts: Red Kidney Beans (Pressure Cooker), Tarragon French Dressing.
Variants: 1. If cooking the kidney beans from dry, use 1¾ cups cooked in place of 1 can.
* Best Value $1 or Less per Serving,SALADS,Salads - Vegetable
Avocado Mushroom Salad
December 19, 2020 Lee
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Avocado Mushroom Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 10.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This 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 15 minutes
Course Salad
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 head Boston lettuce
  • 1 avocado, peeled and sliced
  • 250 grams fresh mushrooms, sliced
  • white wine dressing, as desired, Shortcut

Instructions
 

  • Rinse, drain, pat dry, and tear the lettuce. Place in a serving bowl.
  • Add the avocado and mushrooms to the bowl. Toss gently together.
  • Pour in white wine dressing as needed, toss gently to just coat.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: White Wine Dressing.
* Best Value $1 or Less per Serving,5 Ingredients or Less,SALADS,Salads - Vegetable
Hefty Vegetable Salad
December 18, 2020 Lee
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Hefty Vegetable Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 8.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This 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 15 minutes
Course Salad
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 head romaine lettuce
  • 1 head iceberg lettuce
  • 1 zucchini, sliced
  • 4 stalks celery, sliced
  • ½ green bell pepper, sliced
  • Italian dressing, as desired, Shortcut

Instructions
 

  • Rinse, drain, and pat dry the romaine and iceberg lettuce, tear each into bite size pieces and place in a large salad bowl.
  • Add the celery, zucchini, and bell pepper, toss to mix together.
  • Pour on Italian dressing and toss until the salad is just evenly coated.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Italian Dressing. 
* Best Value $1 or Less per Serving,SALADS,Salads - Vegetable
Shades o’ Green Salad
December 18, 2020 Lee
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Shades o' Green Salad

Adapted from a recipe in the Salad Lover's Cookbook, page 6.
This recipe is from a cookbook titled Salad Lover's Cookbook, printed in 1979. This 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 15 minutes
Course Salad
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 cups fresh spinach
  • 4 stalks celery, sliced
  • ½ green bell pepper, cut into strips
  • 1 cucumber, sliced
  • ½ head lettuce
  • 2 tablespoons chives, chopped
  • ⅓ cup French dressing, Shortcut
  • 6 green olives with pimento
  • 1 small avocado

Instructions
 

  • Place 6 individual salad bowls in the fridge to chill.
  • For the spinach, remove and discard tough stems, roots, and bruised leaves, then wash, drain, and pat dry. Set aside some of the spinach that will be used for lining the salad bowls. Add the rest of the spinach to a large mixing bowl.
  • Rinse, drain, and pat dry the lettuce. Tear the lettuce into pieces and place in the large mixing bowl with the spinach.
  • To the mixing bowl add the celery, bell pepper, cucumber, and chives. Toss everything together.
  • Add the French dressing, toss lightly to coat the greens evenly.
  • Remove the individual bowls from the fridge. Line the bowls with the set aside spinach.
  • Arrange portions of salad from mixing bowl into the individual bowls.
  • Slice the green olives, garnish each salad with the slices from one olive.
  • Remove the pit from the avocado, spoon out from peel, and slice, garnish each salad with avocado slices.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: French Dressing. 
Variant: 1. To make this a main dish salad, Lightly toss 500 grams (1 lb) fresh cooked shrimp with the salad then divide into individual bowls.
* Best Value $1 or Less per Serving,SALADS,Salads - Vegetable
Turkey Kielbasa with Cabbage
December 17, 2020 Lee
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Turkey Kielbasa with Cabbage

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 bottle ale, or dark beer, (12 oz / 330 ml)
  • 2 tablespoons Dijon mustard
  • ½ teaspoon caraway seeds
  • 6 cups cabbage, coarsely shredded
  • 500 grams turkey kielbasa, or turkey smoked sausage, fully cooked, cut into 2 inch pieces
  • 1 Granny Smith apple, cored and cut into ¼ inch wedges
  • 1 can sweet potatoes, cut into 1½ inch cubes, (15 oz / 425 g)

Instructions
 

  • In a large deep non stick pan, add the beer, mustard, and caraway seeds. Stir to mix and bring to a boil on medium high heat.
  • Add the cabbage and reduce heat to medium low. Cover and cook 5-8 minutes or until the cabbage is crisp-tender.
  • To the pan, add the sausage, apple, and sweet potatoes, stir to mix. Increase the heat to medium. Bring mixture to a boil then reduce heat to medium low. Cover and cook until the apple is crisp-tender and everything is heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Variants: 1. Use fresh sweet potatoes, just cook first then cube and use as the recipe states. 2. For a bit of fun, use fresh, cooked, purple sweet potatoes instead of orange or red.
* Best Value $1 or Less per Serving,PORK,Pork - Sausage
Tipsy Chicken Wraps
December 17, 2020 Lee
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Tipsy Chicken Wraps

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 20 wraps

Ingredients
  

  • 1 tablespoon sesame oil
  • 500 grams ground chicken, (1 lb)
  • 250 grams firm tofu, diced, (8 oz)
  • ½ red bell pepper, diced
  • 3 spring onions, sliced
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • ½ cup Asian beer, I will use Leo Beer in Thailand
  • ⅓ cup hoisin sauce
  • 1 teaspoon red chili paste
  • ½ cup peanuts, chopped
  • 2 heads Boston lettuce, separated into large leaves
  • whole fresh chives, rinsed, as needed

Instructions
 

  • Heat oil in a large non stick pan on medium heat, add chicken and cook, stirring often, for 6-8 minutes.
  • Then add the tofu, bell pepper, spring onion, ginger, and garlic. Cook and stir often, 5-7 minutes or until the spring onion is softened.
  • Stir in the beer, hoisin sauce, and chili paste. Cook until heated through.
  • Stir in the peanuts and remove from heat.
  • Lay a lettuce leaf flat on the counter, place a spoonful of chicken mixture in the center.
  • Roll up to enclose the filling, secure by tying a chive around the bundle. Repeat until all the chicken mixture is used.
  • Serve and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Taqueria Fish Sliders with Taco Tartar Sauce
December 17, 2020 Lee
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Taqueria Fish Sliders with Taco Tartar Sauce

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This 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 10 minutes
Course Lunch, Main Dish
Cuisine American
Servings 12 sliders

Equipment

  • Deep Frying Thermometer

Ingredients
  

For the Taco Tartar Sauce

  • ½ cup mayo
  • 2 tablespoons taco sauce, medium spice
  • 2 tablespoons pickle relish

For the Fish Sliders

  • 1 cup all-purpose flour
  • 1 bottle Mexican, or American beer, (12 oz / 330 ml)
  • 2 packets taco seasoning mix, Shortcut
  • 2 cups vegetable oil
  • 1 kilo cod fillets, or any white fish, cut into 12 bite pieces, (2 lb)
  • 12 slider rolls, dinner rolls cut in half horizontally
  • 6 slices Cheddar cheese, cut in half

Instructions
 

For the Taco Tartar Sauce

  • Add the Tartar Sauce ingredients to a small bowl and mixing together. Set aside.

For the Fish Sliders

  • In a medium size mixing bowl, add the flour, beer, and both taco seasoning packets. Mix well, let batter stand for 5 minutes.
  • Heat the oil in a medium size sauce pan on medium high heat to 180° C (350° F).
  • Dip fish pieces in the batter to coat evenly. Carefully place pieces in hot oil, work in batches so you do not over crowd the pan. Cook 2-3 minutes or until golden brown, turning once.
  • Remove with a slotted spoon to a plate lined with paper towels.
  • Serve fish on rolls with cheese and tartar sauce, enjoy.

Notes

Low cost per serving.
Shortcut: Taco Seasoning.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Puerco Sabrosas (Savory Pork)
December 16, 2020 Lee
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Puerco Sabrosas (Savory Pork)

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 2 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Dutch Oven
  • Oven

Ingredients
  

  • 3 tablespoons vegetable oil
  • 1250 grams pork shoulder, cut into ½" strips, (1½ lb)
  • salt and pepper, as desired
  • 1 green bell pepper, finely diced
  • 1 medium onion, finely diced
  • 2 green chili peppers, seeded and minced
  • 1 clove garlic, minced
  • 1 can whole tomatoes, crushed, (14 oz / 411 g)
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon fresh oregano, chopped
  • 1 teaspoon ground cumin
  • beer, as needed
  • hot cooked rice, for serving

Instructions
 

  • Preheat your oven to 180° C (350° F).
  • Heat the oil in a Dutch oven, or heavy oven safe pot, on medium high heat. Add the pork slices and stir for 5-6 minutes or until browned on both sides. Season with salt and black pepper as desired.
  • Then add the bell pepper, onion, garlic, and chili pepper. Cook for a few minutes to soften the onion and bell pepper.
  • Then add the tomatoes, cilantro, oregano, and cumin. Stir to mix together. Cover and place in the oven to bake for 30 minutes.
  • After 30 minutes, remove cover, stir, and stir in beer to keep the mixture moistened. Cover and bake for another 1½ hours or until pork is tender.
  • Serve over rice, enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,PORK
Pub-style Fish & Chips
December 15, 2020 Lee
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Pub-style Fish & Chips

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This 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 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

Equipment

  • Oven
  • Deep Frying Thermometer

Ingredients
  

  • ¾ cup all-purpose flour, plus additional to dust fillets with
  • ½ cup flat beer
  • vegetable oil, as needed
  • 3 large potatoes, cut into ¾ inch strips
  • 1 egg, separated
  • 500 grams cod fillets, or any whitefish, cut into 6 inch by 2 inch strips, pin bones removed
  • salt, as desired
  • sprigs fresh parsley, for garnish
  • tartar sauce, as desired, Shortcut
  • lemon wedges, as desired

Instructions
 

  • In a small mixing bowl, mix together the ¾ cup of flour, beer, and 2 teaspoons of oil. Cover and place in the fridge for minimum 30 minutes, up to 2 hours.
  • Place potato strips in a large bowl of cold water.
  • Pour at least 2 inches of oil in a deep heavy saucepan, heat over medium heat to 160° C (320° F).
  • Drain and dry potatoes, fry in batches for 3 minutes or until slightly softened but not browned. Drain on a paper towel lined plate.
  • Remove flour mixture from fridge. Stir the egg yolk into the mixture.
  • Add the egg white to a medium size mixing bowl and beat with an electric mixer on medium high speed until soft peaks form.
  • Fold the egg white into the flour mixture.
  • Preheat your oven to 95° C (200° F) and heat the oil to 185° C (365° F). Dust fish pieces with flour, dip pieces in batter, shaking off excess.
  • Carefully lower fish pieces into the hot oil. Work in batches and do not crowd the pan. Fry fish 4-6 minutes or until batter is browned and fish is cooked through, turning once. Allow oil to heat back up between batches. Drain cooked fish on paper towels and keep warm in the oven.
  • After the fish is all cooked, cook the potatoes in batches, 5 minutes or until browned and crisp. Drain on a paper towel lined plate and sprinkle with salt to taste.
  • Serve fish and chips together with tartar sauce and lemon wedges on the side, garnish with parley. Enjoy.

Notes

Low cost per serving.
Shortcut: Tartar Sauce.
* Best Value $1 or Less per Serving,Fish - White Fish
Polska Kielbasa with Beer & Onions
December 15, 2020 Lee
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Polska Kielbasa with Beer & Onions

Adapted from a recipe card in "Cooking with Beer".
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 2¼ cups brown ale, or beer, (18 oz / 533 ml)
  • ⅓ cup dark brown sugar, packed
  • ⅓ cup honey mustard
  • 1 kilo Kielbasa sausage, cut into 4 inch pieces, (2 lb)
  • 2 onions, quartered, separated

Instructions
 

  • Prep the sausage and onion.
  • To your slow cooker, add the beer, brown sugar, and honey mustard. Stir together.
  • Add the sausage.
  • Top the sausage with the onions. Cover and cook on Low setting for 4 to 5 hours.
  • Serve with sides of your choice or even on buns.

Notes

Low cost per serving. Macro has "spicy sausage" on offer from time to time, works great as a kielbasa substitute.
* Best Value $1 or Less per Serving,5 Ingredients or Less,Pork - Sausage