Archive for the ‘* Best Value $1 or Less per Serving’ Category
Asian Chicken & Corn Soup
This recipe on comes from the Just a Pinch Recipe Club site and is slightly modified to use a pressure cooker for the chicken. and it delicious soup! I use my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker. If you do not have a pressure cooker, just cook in a saucepan on the stove.
Equipment
- Pressure Cooker
Ingredients
For the Chicken
- 3 chicken breasts, boneless
- 1 onion, peeled, quartered
- 2 cloves garlic, peeled, cut in half
- ½ tablespoon black peppercorns
- 2 quarts water, (8 cups)
For the Soup
- 1 can whole kernel corn, drained, (425 g/15 oz can)
- 2 cans creamed corn, (410 or 565 g/15 or 20 oz each)
- 4 cups chicken broth
- 2 tablespoons sesame oil, divided
- 1 teaspoon ground ginger, or 1 tablespoon grated fresh ginger
- salt and white pepper, as desired
Instructions
For the Chicken
- Place all the Chicken ingredients in your pressure cooker, place the lid on and lock and place the weight on. Turn on heat to high, when the weight starts to move, venting pressure, reduce heat to low or medium low to just keep the weight moving and venting. Start your timer at this point for 2 minutes.
- After 2 minutes have passed, turn off heat and carefully move cooker to an unused burner and allow a natural pressure release, meaning just let it sit and cool until you have indications of zero pressure in the cooker, takes about 15-20 minutes.
- When you have indications of zero pressure, remove the weight then remove the lid. Allow the chicken and broth to cool to room temperature, this ensures juicy chicken.
- Remove the chicken to a cutting board. Remove skin, and cut each breast into thirds, then shred each part and place in a dish, set aside.
- Pour the broth through cheesecloth and pour into quart jars, cover and place 1 jar in the fridge for use in another recipe. There, you just cooked the chicken for this recipe as well as the broth, and you have another quart of broth for use in another recipe.
For the Soup
- In a pot, add all the cans of corn, 1 tablespoon of sesame oil, and 1 quart of your broth you made. Cook on low heat for 20 minutes, stirring occasionally.
- Heat another tablespoon of sesame oil in a non stick pan, when hot add the chicken and sprinkle with the ground ginger, toss chicken to mix in the ginger. Cook for 2-3 minutes, stirring often.
- Add the chicken to the soup, taste, and season with salt and white pepper as desired. Continue cooking the soup for another 20 minutes, stirring occasionally.
- Ladle into bowls, serve and enjoy.
Notes
Low cost per serving.
Variant: 1. Serve with hot cooked rice or noodles.
Chicken & Mushroom Soup
This recipe comes from a friend, and it is delicious! I made this on 21 Apr 2022 and tailored it to our liking here.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 2 carrots, peeled and diced
- 1 stalk celery, diced
- 250 grams mushrooms, brown or white button, sliced, (8 oz)
- 2 cloves garlic, minced
- 1 teaspoon salt, and as needed
- 1 teaspoon dried parsley
- 1 teaspoon dried thyme
- ¼ teaspoon ground sage
- ⅛ teaspoon black pepper
- 6 cups chicken broth, I used OXO cubes
- 3 chicken breasts, boneless, skinless
- ¾ cup dry Jasmine rice
Instructions
- In a large pot, melt the butter, when hot, add the onion, celery, carrots, and mushrooms. Stir oftern and cook until the onion softens. (I used Shiitake mushrooms - stems removed, and did not have celery on hand so just skipped that.)
- Stir in the garlic, salt, parsley, thyme, sage, and pepper. Cook for just a minute or two until the garlic is fragrant.
- Add the chicken breasts, rice, and broth. Stir together and heat to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.
- Then remove the chicken to a cutting board and chop, and set aside. Let to soup continue to simmer.
- When the rice is tender, about 10-15 minutes after you took the chicken out, return the chicken to the chicken to the pot and simmer for another 5-10 minutes to heat the chicken through. Taste and add salt as desired.
- Ladle into bowls, serve, and enjoy.
Notes
Low cost per serving.
Variants: 1. Use Shiitake mushrooms with stems removed, and sliced in place of button mushrooms. 2. Use Straw mushrooms sliced in half in place of button mushrooms.
Navy Beans & Sausage (Pressure Cooker)
I created this recipe based on a slow cooker recipe. I will be using my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
- Timer
Ingredients
- 500 grams dry Navy beans, (1 lb)
- 500 grams smoked sausage, cut into ½ inch slices, (1 lb)
- 1 onion, diced
- 2 teaspoons dried parsley
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground white pepper
- ½ teaspoon salt
- 1 tablespoon cooking oil
- 1 red bell pepper, diced
- 1 can diced tomatoes, drained, (565 g / 20 oz)
Instructions
- Rinse dry beans and place in a large bowl, add water to cover by about 2 inches. Let sit at least 6 hours or even overnight.
- When ready to cook, drain and rinse the beans, place in your slow cooker. Add 2 quarts of water. Add the sausage, salt, pepper, onion, parsley, cayenne pepper, and cooking oil (to prevent foaming). Stir to mix.
- Add the lid to the pressure cooker and lock, add the weight to the lid. Place on high heat until the weight starts to spin and vent pressure. Reduce heat to low or medium low to maintain the weight moving. Set your timer for 8 minutes.
- When 8 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner. Allow the pressure to release naturally, meaning just let cooker sit until you have indications of zero pressure inside.
- When you have zero pressure in the cooker, carefully remove the weight from the lid then remove the lid. (If you are using old beans, check beans for softness, if still hard, simply put the lid and weight back on the pot and repeat the steps to pressure cook for another 8 minutes - I had to do this with the beans I was using.)
- Scoop out about half of the liquid using a ladle. Add the bell pepper and drained tomatoes. Mix together.
- Place the cooker on medium low to medium heat and simmer for about 15 minutes, to blend the flavors and reduce the liquid to your liking, stirring occasionally.
- Serve as is or over hot cooked rice, enjoy.
Notes
Low cost per serving.
Chicken Souvlaki & Rice (Pressure Cooker)
This is sort of a Greek'ish / Medditeranean dish (this dish is not skewered or grilled like the Greek version, just similar flavor), and the chicken and rice are cooked at the same time using a pressure cooker. I tailored this to use what I have on hand here locally. I made this in 1 Apr 2022, and it is delicious! I use my 9 liter (9½ quart) stove top pressure cooker with a pressure of 80 kPa (12 psi), so this will work equally well with electric pressure cookers. Follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
- Timer
Ingredients
For the Chicken and Marinade
- 4 chicken breasts, boneless, skinless
- 5 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 2 tablespoons olive oil
- juice from two small Thai limes
- ⅛ teaspoon ground white pepper
For the Rice
- 1⅓ cup dry Jasmine rice
- 1½ cups chicken broth
Instructions
- Dice the chicken to about ¾ to 1 inch cubes and place in a bowl.
- Add the rest of the marinade ingredients to the chicken and mix together. Set this aside to marinate for 5-10 minutes.
- To your pressure cooker, add the dry rice and broth.
- After the chicken has marinated for 5-10 minutes, use a spoon and place the chicken on top of the rice in the cooker, do not mix together.
- Place the lid on the pressure cooker and lock in place, add the weight to the top. Place on high heat until the weight starts to spin and vent pressure then reduce the heat to low or medium low, so the weight still spins. Set your timer for 4 minutes.
- When 4 minutes have passed, turn off the heat and carefully move the pressure cooker to an unused burner. Set your timer for 5 minutes (this is a natural pressure release, just letting the cooker cool).
- When 5 minutes, use a chopstick or wooden spoon and tilt the weight for 10 seconds to vent pressure then release for a few seconds, then repeat this procedure until you have indication of zero pressure, such as the lid lock pin drops. This is a forced pressure release.
- When you have indications of zero pressure in the cooker, removed the weight then remove the lid.
- Give the chicken and rice a stir.
- Serve with sides of your choice.
Notes
Low cost per serving.
Variant: 1. Use the juice of half a lemon in place of the lime juice.
Bonnie's Almost Campbell's Chicken Noodle Soup
This is nothing short of best soup I have ever made, hands down. I made this on 12 Mar 2022 and it is delicious, highly recommended. Link to the Shortcut is listed in the Notes section.
Ingredients
- 2 tablespoons butter
- 1 onion, diced
- 1 cup celery, diced
- 1 cup carrots, diced
- 4 cups chicken breasts, boneless, skinless, cooked and cubed, (I used 4 chicken breasts, perfect)
- 2½ quarts chicken broth, (10 cups), Shortcut
- 2 teaspoons chicken broth powder
- 1 cup spaghetti, broken into 2 inch pieces
- ¼ teaspoon dried thyme
- 1 bay leaf
- ¼ teaspoon dried marjoram
- ⅛ teaspoon black pepper
- salt, to taste
Instructions
- Heat the butter in a large saucepan, when hot, add the onion, celery, and carrots. Sauté until the onion is translucent and softened.
- Add remaining ingredients and let simmer for 20 minutes, stirring occasionally.
- Add the spaghetti and cook until pasta is done, stirring occasionally. Taste and season with salt as desired.
- Ladle into bowls, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker). This also provides the cooked chicken.
Slow Cooker Smothered Chicken
This recipe was recommended to me and on my making today list, made on 22 Feb 2022 and was well liked by the family, this is a low cost and easy recipe for a great meal. Link to the Shortcut listed in the Notes section.
Equipment
- Slow Cooker (3½+ quart)
Ingredients
- 4 chicken breasts, skinless, boneless
- 2 cups chicken broth, from powder or homemade
- ¼ cup dry white wine
- ¼ cup whipping cream
- 2 tablespoons all-purpose flour
- 1 tablespoon Italian seasoning, Shortcut
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- 1 tablespoon corn starch, heaping
Instructions
- Prep the chicken by cutting each breast in half lengthwise, then cut each piece into 3 chunks. Set aside.
- To your slow cooker, add all ingredients except the chicken and corn starch. Whisk to combine and there is no lumps.
- Add the chicken, stir everything together, cover, and place on High setting for 3 hours.
- At 3 hours, leave cooker on High, uncover and remove chicken with a slotted spoon.
- Sprinkle the corn starch into the pot, whisk to mix in well. Leave the cooker on High and return chicken to the pot and mix in. Leave uncovered and simmer for 20-30 minutes, stir often to slightly thicken sauce.
- Spoon over hot cooked rice or mashed potatoes, spoon sauce over the chicken and rice as desired, enjoy.
Notes
Low cost per serving.
Shortcut: Italian Seasoning.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
Bobby's Macaroni & Tomatoes
This is from a friend in the Just a Pinch Recipe Club, and is slightly modified from his original based on items available here in Thailand. Lot of possibilities here. I made this again on 25 Mar 2022 and used a variant, I added browned ground beef and green bell pepper, delicious! And family approved.
Ingredients
- 250 grams dry elbow macaroni, (8 oz)
- 2 tablespoons butter
- 1 can diced tomatoes, (565 g / 20 oz)
- 1½ teaspoons dried basil
- 1 teaspoon dried oregano
- 1 clove garlic, minced
- 1 teaspoon sugar
- ½ teaspoon red pepper flakes, optional
- salt and black pepper, to taste
Instructions
- Cook the macaroni in a pot of salted boiling water until tender, then drain.
- Return the macaroni to the same pot and stir in the butter. Then add all remaining ingredients.
- Stir everything together and place on medium low heat, and simmer for 15-20 minutes to allow the flavors to mix.
- Serve and enjoy.
- Here I made the recipe as stated then I browned ground beef (500 grams/1 lb) along with a diced green bell pepper and mixed that, it takes this dish up a notch, delicious! This will be my preferred way to prepare this from now on.
Notes
Low cost per serving with original recipe, adding the variants can make this a fair cost per serving dish.
Variants: 1. Add sliced hot dogs, cubed ham, sliced and sautéed sausage, cooked shrimp, browned ground beef or pork (brown the meat with an onion or bell pepper for additional flavor).
Chicken Alphabet Soup
I put this together based on a beef alphabet soup, and it turned out excellent. I made this on 10 Jan 2022, and did in fact pressure cook the chicken to cook that and make the broth, plus I pressure cooked the beans. Links to the Shortcuts are listed in the Notes section.
Ingredients
- 1 kilo chicken breasts, boneless, skinless, cooked, cubed, (2 lb)
- 2 quarts chicken broth, (8 cups), Shortcut
- 1 carrot, peeled and diced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 small onion, diced
- 2½ teaspoons Italian seasoning, Shortcut
- 3-4 cans Great Northern Beans, drained, (15 oz / 425 g each), Shortcut
- 1 can diced tomatoes, undrained, (20 oz / 425 g)
- 2 cups dry alphabet pasta
- salt and black pepper, as needed, to taste
Instructions
- For the chicken and the broth, I did cook the chicken in my pressure cooker and that produced the broth as well, I also let it cool to room temp in the broth for juicy chicken.For the beans, I also cooked them in the pressure cooker, 500 grams (1 lb) and all went into the soup. Drain the beans but reserve the bean broth.
- To a large pot, add the carrot, celery, onion, garlic, and Italian seasoning. I used two bunches of Chinese celery which is quite thin compared to western celery.
- Add the broth, undrained tomatoes, and the drained beans, stir together, if more liquid is needed, add some bean broth or water and bring to a boil then reduce to a simmer and let cook, stirring occasionally, for 30 minutes. While the soup is simmering, cube the chicken.
- Stir in the dry pasta and cubed, cooked chicken, cook an additional 10-15 minutes or until the pasta is tender. Taste and season with salt and pepper as desired.
- When the pasta is cooked, the soup consistency is much like a stew. Taste and season with additional salt and pepper as desired.
- Ladle into bowls, serve, and enjoy.
Notes
Low cost per serving.
Shortcuts: Chicken Broth, Italian Seasoning, Great Northern Beans (Pressure Cooker).
Variants: 1. Use orzo in place of alphabet pasta. 2. Use beans cooked from dry, use 500 g / 1 lb cooked (retain the bean broth) to replace the canned. 3. Use a pressure cooker to cook the chicken which make the broth needed as well.
Bologna, Ham, or Chicken Salad
This comes from the Just A Pinch Recipe Club, and is delicious! This recipe assumes you have hard boiled eggs on hand but if not, a link is provided for my favorite way to make them. This recipe requires a meat grinder or food processor, however, I can vouch for using a sharp knife and dicing sliced bologna or sliced ham. Link to the Shortcut is listed in the Notes section.
Equipment
- Meat Grinder or Food Processor
Ingredients
- 500 grams bologna, ham, or cooked chicken, (1 lb), see Step 1
- 4-6 dill pickles
- 6 hard boiled eggs, peeled, Shortcut
- 1 medium onion, quartered
- 1 cup mayo
Instructions
- For the Bologna and Ham, feel free to use bulk unsliced, or sliced. For sliced, you can use a sharp knife and quickly dice this, then finely dice the other ingredients, saving you the cleaning of a grinder or food processor. For grinding or processing, cut the bologna or ham into chunks.For the Chicken, cook it your preferred way, boiling, baking, leftovers, rotisserie, you get the idea. For this a grinder or processor would be the best way to go. Cut the chicken in to chunks.
Grinder / Food Processor Method
- Run the bologna, ham, or chicken, pickles, eggs, and onion through your meat grinder or pulse with an S blade in your food processor until finely chopped.
- Mix the ground / chopped ingredients together.
- Add the mayo and mix together. Cover and place in the fridge for at least 2 hours or even overnight.
- Serve on bread, toast (buttered), or on crackers, enjoy.
Knife Method
- For sliced bologna or ham place a stack of slices on a cutting board, cut thin slices all the way across, turn the board 90° and slice again, result is finely diced bologna or ham, add to a mixing bowl.
- Now finely dice the pickles, eggs, and onion, adding each to the same mixing bowl.
- Mix together.
- Add the mayo and mix that in. Cover and place in the fridge for at least 2 hours or even overnight. (I used Japanese Kewpie mayo, and already smoothed it out, ready to be covered and placed in the fridge.)
- After several hours of chilling, I made sandwiches using my fresh baked multigrain bread, toasted and buttered. Delicious!
Notes
I will say Low cost for now as this does make a lot.
Shortcut: Perfect Hard Boiled Chicken Eggs.
Tuna Egg Salad Sandwiches
This comes from the Just A Pinch Recipe Club, and is delicious! This recipe assumes you have hard boiled eggs on hand but if not, a link is provided for my favorite way to make them. Link to the Shortcut is listed in the Notes section.
Ingredients
- 2 cans tuna in water or brine, drained, (about 170 g / 6 oz each)
- 4 hard boiled eggs, sliced, Shortcut
- 2 tablespoons mayo, and as desired
- 2 tablespoons sweet relish
- 1 tablespoon brown mustard
- ½ teaspoon salt
- ½ teaspoon paprika
- 8 slices sandwich bread, toasted
- butter, as needed
Instructions
- Here my eggs are peeled and the tuna is ready.
- Add the drained tuna to a mixing bowl and flake with a fork. I used my 1 quart casserole dish for this. Then add the relish, mustard, salt, paprika, and mayo. I used Japanese Kewpie mayo.
- Mix together then add the sliced eggs.
- Mix in the egg slices, adding more mayo as desired, some eggs will break apart but most remain in large pieces. Cover and place in the fridge for at least 1 hour to chill.
- When ready to serve, toast the bread, butter slices as desired, top with tuna egg mixture, top with another slice of buttered toasted bread, serve and enjoy.
Notes
Low cost per serving.
Shortcut: Perfect Hard Boiled Chicken Eggs.
Variant: 1. Chopped dill pickle is a good substitute for the sweet relish.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
