Archive for the ‘* Best Value $1 or Less per Serving’ Category
Unwrapped Wonton Soup
May 28, 2020 Lee
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Unwrapped Wonton Soup

Holly - Spend with Pennies
This sounds like an excellent soup, on my to make list for sure. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

For the Meatballs

  • 250 grams ground pork, (8 oz)
  • 1/4 cup spring onion, thinly sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, minced
  • 1 egg
  • 1 1/2 teaspoons cornstarch
  • 1/3 cup panko breadcrumbs

For the Soup

  • 8 cups chicken broth, Shortcut
  • 2 tablespoons soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon fresh ginger, minced
  • 1 clove garlic, smashed and minced
  • 2 cups frozen mixed stir-fry vegetables
  • 2 cups egg noodles, uncooked
  • 4 spring onions, sliced

Instructions
 

  • In a mixing bowl, add all the meatball ingredients and mix together.
  • Form meat mixture into 1/2 to 3/4 inch meatballs.
  • In a pot, add the broth, soy sauce, sesame oil, ginger, and garlic and put on heat. After bringing to a boil, add the meatballs then reduce soup to a simmer. Cook for 3 minutes.
  • To the pot, stir in the stir-fry vegetables and egg noodles and simmer until the egg noodles are tender, about 10 minutes.
  • Stir in the spring onion, serve, and enjoy.
  • If you intend to prepare and have leftovers, prepare the egg noodles separate from the soup and portion out to serving bowls. This is so they can be drained before going in the fridge, then you can heat them with the soup the next day.

Notes

Low cost per serving.
Shortcut: Chicken Broth.
Inspired by Spend With Pennies and theĀ link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,PORK,SOUPS, STEWS, CHILI
Fruit Cocktail Pie II
May 16, 2020 Lee
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Fruit Cocktail Pie II

This is an excellent dessert, easy to prepare, and delicious! Highly recommended! I made this on 16 May and served the next day, highly recommended to chill overnight in the fridge.
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Prep Time 10 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 2 pies, 12 servings

Ingredients
  

  • 2 cans fruit cocktail, (15 oz / 425 g cans)
  • 1 can condensed milk, (14 oz / 396 g)
  • 1 jar maraschino cherries, (10 oz / 283 g)
  • 2 tubs Cool Whip whipped topping, (8 oz / 226 g each)
  • 6 tablespoons lemon juice
  • 2 graham cracker crusts

Instructions
 

  • Open and drain the fruit cocktail and cherries, slice cherries in half, drain well. I used a Variant and used a can of tart cherries in place of maraschino cherries (got a hater in the family).
  • In a mixing bowl, add the condensed milk and lemon juice, stir to mix together until incorporated.
  • Add the fruit cocktail and cherries and gently stir into the milk mixture.
  • Add 1 3/4 containers of cool whip, gently fold into the fruit mixture so you do not deflate the cool whip.
  • Divide the mixture between two pie crust. Place the covers on the pies, seal the edges, and place in the fridge for at least 2 hours before serving. Can easily make the night before.
  • Slice, serve, and enjoy.

Notes

Low cost per serving in the US, I will have to experiment making this with homemade whipped topping (stabilized) in Thailand.
Variants: 1. Use a can of tart cherries, drained and cut each cherry half, in place of the maraschino cherries (I got a maraschino cherry hater in the family so I used tart cherries and it worked perfect). 2. Use a chocolate Oreo crust (I had one on hand and used it, also worked perfectly).
Recipe adapted from Just A Pinch Recipe Club, Amber Franks, and the original recipe is here.
United States.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Chicken Sausage
May 15, 2020 Lee
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Chicken Sausage

Adapted from an internet recipe.
This sausage sounds great! This can be made into patties, links, meatballs, or just cooked in bulk. On my to make and taste list for certain, I look forward to making meatballs and cooking then freezing them, and freezing some links as well. Feel free to use turkey or chicken for this.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams ground chicken, or turkey, (1 lb)
  • 3 teaspoons garlic, minced
  • ā…“ cup red onion, finely diced
  • 1 teaspoon ground cumin
  • Ā½ teaspoon black pepper
  • Ā¼ cup chicken broth,

Instructions
 

  • Add everything to a mixing bowl.
  • Mix together with your hands.
  • Form into 12 patties, stuff into collagen casings for links, make meatballs, or use as bulk. For links and meatballs, I will add those quantities when I prepare this and will update this.
  • For patties and meatballs, go ahead and cook those then freeze if desired for a quick go to ingredient. Bake patties and meatballs in a 190Ā° C (375Ā° F) oven for 25 minutes. Allow to cool, then freeze for later use.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,Chicken - Sausage,INGREDIENTS,MEATBALLS
Italian Bean Soup Mix
May 15, 2020 Lee
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Italian Bean Soup Mix

This is a straight forward bean mix using common beans. This makes 1 bean mix of 452 grams (1 pound). Measurements are in grams as that is more accurate. This is a make ahead recipe, and you can make several types of bean mixes at one time and the beans are then all prepped for use in another recipe. The recipe that uses this mix is in the Recipe Notes section at the end.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Cuisine American
Servings 1 bean mix

Ingredients
  

  • 113 grams dry white kidney beans
  • 113 grams dry chickpeas
  • 113 grams dry red kidney beans
  • 113 grams dry Pinto beans, or cranberry beans

Instructions
 

  • Weigh each bean type, place in a zip lock bag, label, use as directed in a recipe to make bean soup.

Notes

These are common beans in Thailand and this is low cost per mix.
Used in Recipe Listed on this Site:
Ā 
My creation from researching a bag of Italian beans, Lee Thayer,
United States.Ā 
* Best Value $1 or Less per Serving,5 Ingredients or Less,INGREDIENTS
Italian Chicken Bean Soup (Slow Cooker)
May 15, 2020 Lee
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Italian Chicken Bean Soup (Slow Cooker)

Hurst's HamBeens, United States.
This is an excellent soup, and I made this on 28 Dec 2021 using my own bean mix as well. You can use a bag of Hurst's Italian Bean Soup beans or make my bean mix from a Shortcut. This recipe also uses a pressure cooker to cook the beans first, then everything goes into your slow cooker. For this I use my 9 liter (9Ā½ quart) 80 kPa (12 psi) stovetop pressure cooker, follow all safety precautions for your model of pressure cooker. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 4 hours
Passive Time 6 hours
Total Time 10 hours 15 minutes
Course Main Dish
Cuisine American
Servings 12 servings

Equipment

  • Pressure Cooker
  • Slow Cooker (6+ quart)

Ingredients
  

  • 1 bag Italian Bean Soup beans, (15.5 oz / 440 g), Shortcut
  • 2 quarts water
  • 2 tablespoons cooking oil
  • 3 chicken breasts, boneless, skinless, (about 1Ā½ lb)
  • 3 stalks celery, sliced
  • 2 carrots, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • Ā½ teaspoon dried rosemary, or 1 sprig fresh
  • 2 quarts chicken broth, (8 cups), Shortcut
  • 2 cans Italian diced tomatoes, with juice, (15 oz / 425 g each)
  • salt and black pepper, as desired, to taste

If using homemade bean mix

  • 2 teaspoons Italian seasoning, Shortcut
  • 1Ā½ teaspoons dried oregano
  • 1 tablespoon dried basil

Instructions
 

  • Place beans in a colander (if using Hurst's beans, remove the seasoning packet and set that aside), rinse the beans, remove any debris or bad beans, then add to a container and cover with 2 inches of water. Set aside to soak for at least 6 hours.
  • Drain and rinse the beans after 6 hours, place in your slow cooker, add 2 quarts (8 cups) of water, and 2 tablespoons of oil. Place the lid on the cooker and lock in place. Add the weight on top and place on high heat. When the weight (jiggler) starts to move and vent pressure, turn heat to low or medium low to keep the weight moving and venting. Set your timer for 9 minutes.
    When 9 minutes have passed, turn off the heat and move the pressure cooker to an unused burner and allow to release pressure naturally (about 15-20 minutes) until you have indication of zero pressure inside the cooker. While waiting for the pressure to release, continue with the next step.
  • Add the chicken breasts, celery, carrot, onion, garlic, and seasonings to the slow cooker. (If using the bag of Hurst's beans, add rosemary, and if using the homemade bag of beans, add the Italian seasoning, oregano, and basil.)
  • When you have zero pressure in the slow cooker, remove the lid, drain the beans, and add the beans to the slow cooker.
  • Pour in the chicken broth, give the pot a stir, place the lid on, and set to the High setting for 3 hours.
  • At the 3 hour mark, remove the rosemary sprig if you used fresh. Remove the chicken to a cutting board and cube and return to the pot. Add the diced tomatoes, and if using the Hurst's beans, sprinkle in the seasoning packet from the beans. Give the pot a stir, cover, and continue cooking for another 30 minutes to an hour.
  • Taste, season with salt and pepper as desired. Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Italian Bean Soup Mix, Chicken Broth (Pressure Cooker), Italian Seasoning.
Updated on 28 December 2021.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Frosted Graham Crackers
May 6, 2020 Lee
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Frosted Graham Crackers

I remember these from my childhood, and remembered these after I put some frosting in my shopping cart and wandered through the cracker aisle and seen graham crackers. Feel free to use your favorite canned frosting for convenience or make your own frosting. Store brand crackers would be a cost saver over name brand. This is a make as much as you like guide.
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Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • 1 can chocolate frosting, (1 lb / 453 g)
  • graham crackers
  • candy sprinkles, optional, as desired

Instructions
 

  • Open a package of graham crackers and break each cracker in half so you have squares.
  • Generously frost a cracker square, top with another square. Repeat with as many crackers as you have.
  • Optionally, add some candy sprinkles to a bowl and tap the frosting oozing cracker edges into the sprinkles. This is one package, there is 3 packages in a box.
  • Serve and enjoy.

Notes

Low cost per serving, keeping in mind, store bought frosting in the US is very inexpensive and store brand crackers is a cost savers as well. For Thailand, the frosting would best be homemade to lower cost but the graham crackers are pricey however but you can make a lot from box of crackers.
Made these many times when I was a child, Lee Thayer.
United States.
* Best Value $1 or Less per Serving,5 Ingredients or Less,DESSERTS
Lentil Chili
May 3, 2020 Lee
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Lentil Chili

Holly - Spend with Pennies
This chili is easy to make, common ingredients, and it is delicious. I used the variants and added 1 lb of cooked ground pork, and can of kidney beans and a can of pinto beans. If making this with fresh cooked from dry beans, use about 3 cups of cooked and drained beans. Links to the shortcuts are listed in the Recipe Notes section.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 cup green bell pepper, diced
  • 4 cloves garlic, smashed and minced
  • 2 tablespoons chili powder, Shortcut
  • 1 teaspoon ground cumin
  • 1 1/4 cups dry brown lentils, rinsed
  • 2 cans kidney beans, drained, (15 oz / 411 g each), or 3 cups cooked, Shortcut
  • 2 cans diced tomatoes, with juice, 15 oz / 411 g cans
  • 1 cup tomato sauce, Shortcut
  • 4 cups beef broth

Instructions
 

  • I added a variant and cooked 500 grams / 1 lb of ground pork. Once it was just cooked through, I drained it and removed it from the pot and set it aside.
  • Heat the oil in pot on medium heat, when hot add the onion and bell pepper. Saute for about 5 minutes or until softened.
  • Stir in the chili powder, cumin, and garlic, and cook for about 1 minute.
  • Add the rinsed lentils, beans, tomatoes, tomato sauce, and broth, and stir to mix.
  • Bring to a boil then reduce to a simmer, cover, and cook for 25 minutes, stir occasionally.
  • Remove cover and cook for an additional 15 minutes to thicken the chili. Thicken to your liking.
  • Serve, add toppings of your choice, cheddar cheese, spring onion, oyster crackers, and sour cream are all good choices. Enjoy.

Notes

Low cost per serving.
Shortcuts: Chili Powder, Red Kidney Beans (Pressure Cooker), Tomato Sauce.
Variants: 1. Brown 500 g / 1 lb of ground beef, pork, or Italian sausage and add to the chili. 2. Use pinto beans instead of kidney beans, or 1 can kidney and 1 can pinto. Or use beans of your choice.
Inspired by Spend With Pennies and theĀ link to this recipe is here. United States.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Best Chicken Enchiladas
May 1, 2020 Lee
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Best Chicken Enchiladas

Natasha's Kitchen, Natasha Kravchuk, United States.
This recipe comes from a friend, and it is delicious! I made this with red sauce as well as green sauce. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine Mexican
Servings 8 servings

Equipment

  • Oven
  • Baking Pan (9x13 inch)

Ingredients
  

  • 8 flour tortillas, 7-8 inch size is perfect
  • 1 kilo chicken breasts, or thighs, (2 lb)
  • 113 grams Cream cheese, room temperature, (4 oz / Ā½ block)
  • ā…“ cup sour cream, Shortcut
  • 1 can diced green chilies, mild, with juice, (113 g / 4 oz)
  • 2 cans red enchilada sauce, mild, (283 g / 10 oz cans), Shortcut
  • 1 teaspoon salt, divided
  • Ā¼ teaspoon pepper
  • Ā½ teaspoon garlic powder
  • Ā½ teaspoon paprika
  • 2Ā½ cups Mexican cheese blend, divided

Instructions
 

  • If the chicken is already cooked, go ahead and shred that. If the chicken is not cooked, add chicken to a pot, cover by 1-2 inches of water and sprinkle in Ā¾Ā¾ teaspoon of salt. Bring the pot to a boil and cook the chicken for 8-10 minutes or until cooked through. There, you just cooked chicken and made a basic broth. If you have time, allow the chicken to cool in the water to room temperature, this will give you juicy chicken. Remove and shred the chicken, pour the liquid through cheese cloth and reserve that for use in another recipe.
  • Preheat your oven to 200Ā° C (400Ā° F) and get out a 9x13 baking dish.
  • In a large mixing bowl, add the cream cheese, chilies, enchilada sauce, Ā¼ teaspoon salt, pepper, garlic powder, and paprika. Beat until combined. Remove ā…“ of sauce to a smaller bowl and set that aside.
  • To the large bowl, add the chicken and 2 cups of the cheese, and fold into the sauce until combined.
  • Lay out a tortilla, add ā…› of the filling down the center of the tortilla.
  • Fold one side over the middle.
  • Roll the tortilla tightly in the same direction as the first fold. Place tortilla seam side down in the baking pan.
  • Repeat with remaining tortillas.
  • Pour the reserved enchilada sauce over the top of the tortillas.
  • Sprinkle with remaining cheese (or more as desired).
  • This step is optional, but the family really likes cheese so I added sliced Pepper Jack to half the pan, and the other half with Colby slices, worked perfect!
  • Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes or until the cheese is melted on top.
  • Serve with toppings of your choice, and enjoy. I doubled the recipe, made one pan with red sauce, and one with green sauce, both were well liked and either one is highly recommended.

Notes

Low cost per serving.
Shortcuts: Sour Cream, Enchilada Sauce.
Variants: 1. Use green enchilada sauce in place of red sauce. 2. Add sliced cheese to the top before baking, I used Pepper Jack and Colby.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,: MEXICAN,CHICKEN & TURKEY
Carrot Cake II
April 29, 2020 Lee
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Carrot Cake II

Sounds like a great tasting cake. My daughter, Samantha has made this and she swears it is delicious! On my to bake and taste list.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 cups carrot, peeled, grated
  • 2 1/2 cups all purpose flour, plus 1 tablespoon of flour, divided
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 cup light brown sugar, packed
  • 1/2 cup sugar
  • 3 eggs, room temp
  • 1 cup vegetable oil
  • 1 cup raisins
  • 1 cup crushed pineapple, drained, (canned)
  • 2 cups walnuts, chopped, or pecans, for decoration, optional

Instructions
 

  • Preheat your oven to 180 C (350 F) and grease with butter three 8 inch cake pans and line the bottoms with parchment paper, or three 8 inch pans of your choice.
  • Grate the carrots using the small holes on a box grater.
  • To a large mixing bowl, add the flour, cinnamon, allspice, salt, baking powder, and baking soda, and whisk together.
  • In another large mixing bowl, add the brown sugar, sugar, and eggs and beat with an electric mixer until just combined.
  • Keep the mixer running, medium speed and slowly pour in the vegetable oil.
  • Add about 1/3 of the flour mixture while still using the mixer, when just mixed in, add another 1/3, repeat until all the flour has been added and mostly mixed in. Stop mixing where there is a small amount of flour not mixed in.
  • Add the raisins, pineapple, and carrot to the bowl and fold that into the batter.
  • Pour batter evenly between the pans and smooth out each pan.
  • Bake for 25-30 minutes or until a fork inserted in the center comes out clean.
  • Cool the cakes in the pans until cooled. Remove from the pans and cool on wire racks until completely cooled.
  • Frost with your choice of cream cheese frosting. Decorate the sides with chopped nuts if desired.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Variant: 1. Substitute chopped pecans or walnuts for the raisins.
Adapted from an internet recipe, photo provided by my daughter, Samantha Thayer
#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Peanut Butter Pie
April 28, 2020 Lee
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Peanut Butter Pie

This is an easy, no bake recipe. Feel free to use a store bought or homemade crust, such as graham cracker, oreo, or shortbread crust.
Print Recipe
Prep Time 10 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 pie crust, graham cracker, oreo, etc.
  • 1 package instant vanilla pudding mix, 4 serving size
  • 3/4 cup creamy peanut butter
  • 1 1/4 cups milk
  • 1 teaspoon vanilla extract
  • 2 tubs frozen whipped topping, thawed, divided, (226 g / 8 oz tubs)

Instructions
 

  • For the pie crust, feel free to use a store bought graham cracker, oreo, or shortbread crust or make your own.
  • In a mixing bowl, add the peanut butter, vanilla extract, pudding mix, and milk. Whisk.
  • When mixed well, fold in 1 tub of whipped topping.
  • Pour mixture into the pie crust, spread out evenly. Cover with plastic wrap and place in the fridge for at least 4 hours or even overnight.
  • When ready to serve, top with other tub of whipped topping.
  • Can be stored in the fridge for up to 3 days, covered, or can even be frozen.
  • Slice, serve, and enjoy.

Notes

Low cost per serving.
Variation: 1. Use a regular pie crust that has been blind baked and fully cooled.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,DESSERTS