Archive for the ‘* Best Value $1 or Less per Serving’ Category
Harvest Soup Dry Mix
June 9, 2020 Lee
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Harvest Soup Dry Mix

I found this soup mix at a Mennonite store in Tennessee, and it does sound good. So in order to prepare this in Thailand, I bought a package of this and separated all the items and weighed them. Here is the recipe for the dry mix, soup recipe is listed in the Recipe Notes section. This makes about 1 1/2 cups of soup mix, which is the amount to prepare the soup. If you like the soup after making this, just make again and double or triple the recipe and you have the soup mix on hand anytime you want to make this soup. Measurements are given in grams for accuracy.
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Prep Time 10 minutes
Total Time 10 minutes
Cuisine American
Servings 1 cups of mix

Ingredients
  

  • 52 grams dry brown or green lentils
  • 53 grams dry red lentils
  • 60 grams dry green split peas
  • 90 grams dry yellow split peas
  • 30 grams dry wild rice
  • 60 grams dry brown rice

Instructions
 

  • Weigh each item, place in a zip lock bag, label, use as directed in a recipe to make Harvest Soup. This makes about 1 1/2 cups or 1 batch of dry soup mix.

Notes

These are common items in Thailand, except the wild rice, I brought 1 kilo from the US with me, however it is available through Lazada for a steep price. Overall, this is low cost per mix.
Used in Recipe Listed on this Site:
 
Determined from sorting a package of dry soup mix.
* Best Value $1 or Less per Serving,INGREDIENTS
Basic Macaroni Salad
June 7, 2020 Lee
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Basic Macaroni Salad

This is my go to guide for a macaroni salad, I make them different each time, and for this I finally documented what I would call a basic macaroni salad. Add or subtract anything you like, have a favorite way, let us know in the comments.
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Prep Time 30 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 1/2 cups dry macaroni
  • 4 hard boiled eggs, peeled and chopped
  • 1 small onion, diced
  • 1 jar green olives with pimento, drained, sliced, (5 3/4 oz / 163 g)
  • 250 grams cheese, your choice, cubed (8 oz / 1/2 lb)
  • mayo, as needed

Instructions
 

  • Heat a pot of salted water to a boil, then add the macaroni and cook until tender. Drain, rinse under cold water to stop the cooking, drain well again, add to a mixing bowl. Add the onion, olives, and eggs to the mixing bowl.
  • Give everything a mix.
  • Add the cheese to the mixing bowl. I used a Colby/Monterey Jack blend.
  • Give the salad another mix. I find it easier to mix the ingredients a few at a time instead of all at once.
  • Add a heaping spoon or two of mayo and mix that into the salad. Add more mayo as needed. Goal is well coated but not dripping with mayo.

Notes

Low cost per serving.
Been making this type of salad for many years, Lee Thayer.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,PASTA,SIDES,Sides - Salads
Gingerbread Fudge
June 4, 2020 Lee
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Gingerbread Fudge

This sounds very good, on my to make and taste list and soon!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 16 servings

Ingredients
  

  • 3 cups white chocolate chips
  • 1 can sweetened condensed milk, (14 oz / 396 g)
  • 1/4 cup molasses
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon ground cloves

Instructions
 

  • Line a 8x8 pan with foil and lightly grease the foil with butter.
  • In a saucepan, add the chips, milk, molasses, and butter and set on medium heat.
  • While the saucepan is heating, go ahead and measure out the spices so they are all ready.
  • Stir the chip mixture often until all the chips are melted and smooth.
  • Stir in the vanilla and spices.
  • Set the prepared pan on a hot pad and pour in the hot mixture. (I also sprinkled with some candy leaf decorations, feel free to decorate as you like or just leave as is after pouring in.)
  • Cut into 16 squares, serve and enjoy.

Notes

Low cost per serving.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Chocolate Chip Muffins
June 3, 2020 Lee
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Chocolate Chip Muffins

For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 1 dozen

Ingredients
  

  • 1 3/4 cups all purpose flour
  • 1/3 cup brown sugar, packed
  • 2 tablespoons cocoa powder
  • 2 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 egg, lightly beaten
  • 1/4 cup applesauce
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2/3 cup mini semisweet chocolate chips

Instructions
 

  • Preheat your oven to 200 C (400 F), spray a 12 cell standard muffin pan with non stick spray or line cups with foil or paper baking cups. Measure out the mini chocolate chips and set them aside.
  • In a mixing bowl, add the flour, brown sugar, cocoa powder, baking powder, cinnamon, and salt. Whisk to mix together.
  • In another bowl, add the milk, applesauce, egg, butter, and vanilla, whisk together.
  • Pour the milk mixture into the dry ingredients, stir until just combined, a few dry spots is ok as you will stir one more time.
  • Add the mini chocolate chips and stir them in until just mixed through.
  • Spoon the batter evenly into the prepared muffin pan.
  • Bake for 13-15 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool in the pan for 5 minutes. (I checked at 14 minutes and they were perfect.)
  • After 5 minutes, remove from the pan and allow to completely cool on a wire rack.
  • Serve and enjoy.

Notes

Low cost per serving.
Variant: 1. Use mini MMs candies in place of the chips, it will discolor the muffins slightly.
Adapted from a recipe listed in 'the chocolate cookbook', page 92.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Southern Bread Pudding
June 2, 2020 Lee
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Southern Bread Pudding

I got this recipe from my Mom, who clipped it from a newspaper in the 1980s, and the recipe is from Mary Mahoney of the Old French House Restaurant in Biloxi, MS. Regardless of where it came from, this sounds tasty, on my to make and taste list.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

For the Bread Pudding

  • 6 slices day old bread
  • 1 teaspoon ground cinnamon
  • 1/2 cup seedless raisins
  • 2 tablespoons butter, melted
  • 2 cups milk
  • 4 eggs
  • 1/2 cup sugar, plus 2 tablespoons
  • 1 teaspoon vanilla extract

For the Rum Sauce

  • 2 cups milk
  • 1/4 cup butter, (1/4 block or 1/2 stick)
  • 1/2 cup sugar
  • 2 tablspoons all purpose flour
  • 1 tablspoon cooking oil
  • 1 teaspoon ground nutmeg
  • 1 tablespoon vanilla extract
  • 1 1/2 tablespoons rum, or to taste

Instructions
 

To Prepare the Pudding

  • Preheat your oven to 180 C (350 F). You are going to need a 1 1/2 quart casserole dish.
  • Break bread into small pieces and place in your casserole dish. Sprinkle the cinnamon over the top of the bread, add raisins, and drizzle in the butter. Toss then place in the oven to lightly toast the bread. Remove but keep the oven going.
  • In a mixing bowl, add the milk, eggs, sugar, and vanilla, mix well.
  • Pour over the bread, and return casserole to the oven.
  • Bake for 30 minutes or until the pudding is solid.

To Prepare the Sauce

  • Place milk, butter, and sugar in a saucepan and place on medium heat, stir and allow mixture to come to a boil. While waiting for the mixture to boil, make roux with the flour and oil.
  • When the mixture boils, stir in the roux to thicken the sauce. Remove from heat when sauce thickens.
  • Stir in the nutmeg, vanilla, and rum.
  • Divide pudding into serving bowls and spoon the sauce over the pudding, serve and enjoy.

Notes

Low cost per serving.
Variants: 1. Feel free to use a 9x9 square baking pan in place of the casserole. 2. Use rum extract in place of rum but use teaspoon measurements instead of tablespoons.
Adapted from a recipe that is stated to be the recipe from Mary Mahoney's restaurant, Old French House Restaurant. 
* Best Value $1 or Less per Serving,DESSERTS
Greek Meatballs
June 1, 2020 Lee
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Greek Meatballs

These sound tasty, and are baked, not fried. On my to make and taste list.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Main Dish
Cuisine American
Servings 5 servings

Ingredients
  

  • 1/3 cup panko breadcrumbs
  • 2 tablespoons milk
  • 250 grams ground beef, (8 oz)
  • 250 grams ground pork, (8 oz)
  • 1/4 cup red onion, finely diced
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon lemon zest
  • 3 tablespoons fresh mint, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1 egg

Instructions
 

  • Preheat your oven to 220 C (425 F) and line a baking sheet with foil and place a rack about the foil.
  • In a mixing bowl, add the milk and panko, let this soak for 5 minutes.
  • Add all of the rest of the ingredients and use your hands and mix everything together.
  • Divide and roll the meat mixture into 20 meatballs, I will determine a weight for each when I make this if you prefer to weigh them out for uniformity.
  • Place the meatballs on the prepared the baking sheet. Bake for 20-22 minutes or until browned and cooked through, sacrifice a meatball to determine doneness.
  • Serve as an appetizer or as a main with say a pasta salad as a side. Enjoy.

Notes

Low cost.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,BEEF,MEATBALLS,PORK
Kielbasa Lazy Pierogi
June 1, 2020 Lee
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Kielbasa Lazy Pierogi

Just a Pinch Recipe Club - Nor Mac, United States.
I made this on 12 Jun 2020 exactly as written and went with 1¾ lb kielbasa. The family loved this, it is easy to put together and delicious.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 500 grams sour kraut, rinsed and drained well, (1 lb)
  • 1 large onion, diced
  • 3 tablespoons butter, for cooking the onion
  • ½-1 kilo Kielbasa sausage, (1-2 lb)
  • 500 grams dry egg noodles, (1 lb)
  • ¼ cup butter, softened, (½ stick, ¼ block)
  • ½ teaspoon salt
  • black pepper, as desired
  • ⅔ cup Parmesan cheese, grated
  • 1-2 pinches poppy seeds

Instructions
 

  • Drain and rinse the sour kraut well, set aside.
  • Heat a non stick pan and melt 1-2 tablespoons of butter, when hot, add the onion. Saute the onion, adding butter as needed, until the onion is softened and turning golden brown. Set the cooked onion aside.
  • While the onion is cooking, add the whole sausage to a pot and cover with water. Bring to a boil and cook until the sausage is heated through, about 5-10 minutes after the water starts boiling.
  • Place the sausage on a cutting board, slice into coins about ½ inch thick, then cut each slice in half.
  • Using the same or another pot, add enough water to cook the egg noodles, lightly salt and bring to a boil, when boiling, add the egg noodles and cook until tender. Drain water from the pot leaving the noodles in the pot.
  • Add the ¼ cup butter and mix in until melted, then stir in the Parmesan, onions, salt, pepper as desired, and a pinch or two of poppy seeds.
  • Drain the sour kraut again, gently squeeze out any water. Add the sour kraut and sausage to the egg noodles. Place on low heat and mix together. Stir often and heat through.
  • Serve and enjoy.

Notes

Low cost in the US, I will have to research this in Thailand for the sausage and sour kraut.
Variant: 1. For a milder sour kraut, soak the kraut in 2-3 cups water and 1/4 cup brown sugar for 15-20 minutes, then rinse and drain well.
This recipe was awarded a Blue Ribbon on the Just A Pinch Recipe Club.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,Beef - Sausage,PASTA,Pork - Sausage
Egg Scrambles
May 30, 2020 Lee
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Egg Scrambles

This is a cheater recipe based on the popular store bought item named Just Crack an Egg Cups. This is a perfect make ahead dish, think freezer meals. To prepare one of these, just thaw in the fridge overnight, crack in an egg or two, stir, and microwave. I plan on putting together a number of these dishes to keep on hand in the freezer. Prep and cook time listed does not include the time to prepare these or cook the meats used, only to prepare a single serving. There is 4 versions listed here, you can certainly make them to your taste as well. Each version listed is for 1 serving (1 Egg Scramble), prep more ingredients and make more to freeze for use later.
Print Recipe
Prep Time 2 minutes
Cook Time 3 minutes
Total Time 5 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 1 serving

Ingredients
  

All American

  • 1/4 cup sweet potato, cooked and diced
  • 1/4 cup bacon, cooked and chopped
  • 1 tablespoon Cheddar cheese, shredded

Denver

  • 2 tablespoons onion, diced
  • 2 tablespoons green bell pepper, any color, diced
  • 2 tablespoons ham, diced
  • 2 tablespoons sweet potato, cooked and diced
  • 1 tablespoon Cheddar cheese, shredded

Meat Lovers

  • 1/4 cup chicken sausage, cooked and crumbled
  • 2 tablespoons bacon, cooked and chopped
  • 2 tablespoons ham, diced

Veggie Lovers

  • 2 tablespoons mushrooms, diced
  • 2 tablspoons broccoli, chopped
  • 2 tablspoons cauliflower, chopped
  • 2 tablepoons bell pepper, any color, diced
  • 1 tablespoon onion, diced

When ready to cook:

  • 1-2 eggs

Instructions
 

  • Prep veggies by dicing, and prep the sweet potato by cooking first then dicing. Prep meats by cooking then crumbling or chopping. Allow meats to cool.
  • Label freezer zip lock bags then add measured out ingredients. Roll and flatten bags to get out as much air as possible, then seal.
  • Place the bags in the freezer.
  • When you want to enjoy one of these, simply remove a bag from the freezer and place in the fridge and allow to thaw overnight. The next morning, empty the contents of the bag into a microwave safe coffee cup, bowl, or an ideal container would be a wide mouth pint mason jar.
  • Crack in one or two eggs, stir into the veggies/meats.
  • For 1 egg: Place dish in microwave and cook for 1 minute. Stir, then cook for another minute. Cook for additional 30 second intervals until the egg is completely cooked through.
  • For 2 eggs: Place dish in microwave and cook for 1 minute 30 seconds. Stir, then cook for an additional 1 minute 30 seconds. Cook for additional 30 second intervals until the egg is completely cooked through.
  • If cooking in a mason jar, a give away is the color of the eggs, cooked eggs will be a lighter yellow, with the uncooked a darker color. Cook until the color is a light yellow and uniform throughout.
  • Enjoy.

Notes

Low cost per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,EGGS - ALL,Eggs - Chicken
Baked Jalapeno Poppers
May 30, 2020 Lee
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Baked Jalapeno Poppers

These are really good, I made these on 31 May 2020 to test these out, excellent poppers. Now I need to grow some of these peppers in Thailand! Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Side
Cuisine American
Servings 12 servings

Ingredients
  

  • 12 fresh Jalapeno peppers
  • 250 grams Cream cheese, softened, (8 oz)
  • 1 cup Cheddar cheese, finely shredded
  • 1 1/2 tablespoons taco seasoning mix, Shortcut
  • 2 tablespoons fine breadcrumbs

Instructions
 

  • Slice each pepper in half lengthwise, leaving the stem on one of the halves, remove the seeds.
  • Preheat your oven to 190 C (375 F). Line a baking sheet with parchment or foil.
  • In a mixing bowl, add the cream cheese, Cheddar cheese, and taco seasoning. Mix together.
  • Spread the cheese mixture into the pepper halves and place on the prepared baking sheet. Sprinkle the breadcrumbs over the cheese filling in the peppers. I used two teaspoons to add the filling to the peppers, worked great.
  • Bake for 15-20 minutes, or until the peppers are just tender, so start checking on them at 15 minutes. Serve as appetizers or as a side dish, enjoy.

Notes

In the US, this is low cost per serving, in Thailand I have not seen Jalapenos in any grocery stores but I am going to try and grow them again soon.
Shortcut: Taco Seasoning.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,SIDES
Tuna & Noodles
May 28, 2020 Lee
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Tuna & Noodles

Adapted from an internet recipe.
This is an old time favorite when I was growing up, and it is just as good now as it was then. Link to the shortcut is listed in the Notes section.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams dry egg noodles, (16 oz)
  • 2 cans tuna, drained, (12 oz / 340 g each)
  • 1 can sweet peas, drained
  • 2 cans condensed cream of mushroom soup, Shortcut
  • salt and pepper, as desired

Instructions
 

  • Heat a pot of salted water to a boil, then add the egg noodles and cook until just tender. Drain noodles and return to the pot.
  • Add the soup and tuna and mix in, then add the peas and mix together (I used a variant and used frozen peas and carrots that were steamed first).
  • Taste and season with salt and pepper as desired. Simmer for a few minutes until heated through.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variants: 1. Use frozen peas, steamed, in place of canned peas. 2. Use peas and carrots (I used a 12 oz bag of frozen). 3. Add sliced mushrooms. 4. Use pasta of your choice. 5. Stir in 1 cup of shredded cheese.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,Fish - Tuna,PASTA