Archive for the ‘* Best Value $1 or Less per Serving’ Category
Easy Stuffed Shells
This sounds good, and easy, and only 5 ingredients. This comes together quickly and is a delicious meal. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 box jumbo pasta shells, about 35 shells, (12 oz / 340 g box)
- 1 jar spaghetti sauce, (24 oz / 1 lb 8 oz / 680 g), Shortcut
- frozen meatballs, fully cooked, about 35, Shortcut
- 2 cups Mozzarella Cheese, shredded, (8 oz / 250 g)
- Italian seasoning, as desired, Shortcut
Instructions
- Heat a pot of salted water to boiling then add the pasta shells. Cook until just tender, then drain and run under cold water to stop the cooking process.
- While the shells are cooking, heat the meatballs. I place them on a plate, single layer and microwave on high for 2 minutes, roll them around then microwave again for 1 minute.
- Preheat your oven to 180 C (350 F). Grease a 9x13 pan with butter. Spread 1/2 cup pasta sauce on the bottom of the pan. Place a meatball in a shell and place in the pan.
- Repeat until all the shells are stuffed and placed in the pan.
- Pour the pasta sauce over the shells.
- Top with the shredded cheese and sprinkle with Italian seasoning as desired.
- Cover with foil, place in the oven and bake for 35 minutes. Remove the foil and bake for 5 more minutes or until bubbly.
- Remove from the oven, serve, and enjoy.
Notes
I have never seen pasta shells in Thailand but I would assume this could be made easily with any pasta, Low cost per serving when making the meatballs yourself.
Shortcut: Italian Seasoning, Frozen Meatballs, Pasta Sauce.
Adapted from an internet recipe.
Meatballs & Gravy IV
This is an excellent recipe that utilizes cooked frozen meatballs, store bought or homemade. I made this on 22 Mar 2020 exactly as written, the gravy is delicious. I used Kroger brand Home-style Meatballs, absolutely delicious. This is an easy gravy to make and when combined with the meatballs and egg noodles, this is a filling meal. Highly recommended. This recipe doubles well as I did this for a family get together.
Equipment
- Microwave
Ingredients
- 1 package frozen meatballs, (22-26 oz / 625-737 g)
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 1 cup beef broth
- 1/2 cup whipping cream
- 1/4 teaspoon dried dill
- 1/4 cup fresh parsley, chopped, optional
- cooked egg noodles, or mashed potatoes, for serving
Instructions
- Heat a large pot of salted water to a boil then add the egg noodles and cook until they are just tender. If you are using mashed potatoes, prepare those your favorite way.
- Prepare the meatballs according to the package instructions, basically, you need to heat them up, I used a microwave.
- In a large saucepan, melt the butter then whisk in the flour until smooth, whisk in the broth and whipping cream. Bring to a boil and whisk until thickened, about 1-2 minutes. Reduce to low heat and stir in the dill.
- Add the meatballs and stir into the gravy. Simmer until the meatballs are heated through.
- Serve over hot cooked egg noodles or mashed potatoes, garnish with chopped parsley, enjoy.
Notes
Low cost per serving.
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Meatballs & Gravy III
This can be made two ways, one with the meatballs made as listed here, and two is to use cooked frozen meatballs. I made this on 26 Jan 2020 using store bought, cooked and frozen meatballs, and I must say, this is delicious, the gravy is very simple yet flavorful. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
To Make the Meatballs
- 500 grams ground beef, (1 lb)
- 1 egg
- 1/2 cup panko breadcrumbs
- 1 small onion, finely diced
- 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg
- cooking oil, as needed
To Use Frozen Meatballs
- 500 grams frozen meatballs, (1 lb)
For the Gravy
- 3/4 cup beef broth
- 1 can condensed cream of mushroom soup, Shortcut
- 2 tablespoons sour cream, Shortcut
- 250 grams dry egg noodles, (8 oz)
- black pepper, to taste, as desired
- fresh parsley, chopped, for garnish, as desired
Instructions
To Make the Meatballs
- Mix together the ground beef, egg, panko, salt, and nutmeg in a mixing bowl until well combined but not over mixed, an over mixed meatball is normally a dry meatball.
- Shape into meatballs, goal is about 20 meatballs.
- In a large non stick pan, heat 2 tablespoons cooking oil on medium heat. When the pan and oil are hot, add the meatballs, and cook until well browned on all sides (they will get cooked for a few more minutes later on). Remove from the pan and drain the fat from the pan, proceed with the gravy.
To Use Frozen Meatballs
- From frozen, measure out the meatballs, heat the meatballs in a microwave 30 at a time in a single layer for 2 minutes. Or heat in a 180 C (350 F) oven in a single layer for 25 minutes. Proceed with the gravy.
For the Gravy
- Heat a pot of salted water to a boil then add the egg noodles and cook until just tender. Drain.
- While the egg noodles are cooking, heat a large non stick pan or saucepan (same one used for the meatballs if you cooked those) and add the broth and bring to a boil, stir in the condensed soup and sour cream.
- Reduce heat to a simmer, taste and season with pepper to taste, then add the meatballs to the pan. Simmer for 5-10 minutes or until the fresh cooked meatballs are cooked through, or heated through if using heated from frozen meatballs.
- Serve over egg noodles, sprinkle with fresh chopped parsley if desired, enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cream of Mushroom Soup, Sour Cream.
Adapted from the Campbell's recipe.
Peach & Fruit Cocktail Pie
I made this on 23 Jan 2020, and it is excellent pie. Very easy to put together, common ingredients. This is a great way to use up canned peaches and fruit cocktail you may have sitting around.
Equipment
- Oven
- Pie Dish (9 inch)
Ingredients
- 2 pie crusts, store bought or homemade, Shortcut
- 1 can sliced peaches, drained, 15 oz (425 g) can
- 1 can fruit cocktail, aka mixed fruit, drained, 15 oz (425 g) can
- 1 cup sugar
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- ½ cup all purpose flour
- 1½ teaspoons butter, softened
- 1 egg, beaten
Instructions
- Preheat your oven to 180° C (350° F), get a 9 inch pie dish out, add the bottom crust to the dish.
- In a mixing bowl, add the drained peaches, fruit cocktail, sugar, cinnamon, nutmeg, lemon juice, and vanilla. Stir to mix.
- To the mixing bowl, sprinkle in half of the flour and stir until the flour is mixed in, repeat with the remaining flour. Add the butter and stir that in.
- Pour the mixture into the prepared pie dish and spread out evenly.
- Top with the second crust, flute the edges then cut some slits in the crust. Brush the top with beaten egg.
- Bake for 50-55 minutes or until the crust is golden brown. (I am absolutely horrible at fluting a pie crust, I need to work on that.) Move to a rack to cool.
- Slice, serve, and enjoy.
Notes
Low cost per serving.
Shortcut: Pie Crust, Basic Buttery Pie Crust, or Olive Oil Pie Crust.
Variants: 1. Feel free to make a lattice top with the second pie crust. 2. Serve with a scoop of vanilla ice cream. 3. After brushing the top with the beaten egg, sprinkle on some sugar for a sweet crust.
Chocolate Peanut Butter Cereal Treats
For Christmas 2019 my Mom gave me a cookbook, specifically 'the chocolate cookbook' and that is where this recipe comes from. On my to make list and soon, these sound delicious!
Ingredients
- 1/2 cup peanut butter
- 1/3 cup semisweet chocolate chips
- 1 tablespoon butter
- 5 cups mini marshmallows
- 6 cups rice crispy cereal
- 115 grams peanut butter MM candies, (4 oz)
Instructions
- Line a 9x13 pan with foil and spray the foil with non stick spray. Measure out the chocolate chips, MM candies, marshmallows, and cereal.
- Setup a double boiler, measure and add the peanut butter, chocolate chips, and butter.
- Stir often until the chips are melted and mixed into the peanut butter.
- Add the marshmallows and stir to melt down the marshmallows.
- The marshmallows will melt down and the mixture will be smooth.
- If you use a really large sauce pan, just remove from heat and add the cereal and MM candies and mix together, OR, you can do as I did and put the cereal in a large mixing bowl and add the marshmallow mixture on top along with the MM candies. Use two spoons like you are tossing salad and mix the cereal into the marshmallow mixture.
- Pour the mixture into the prepared pan and press evenly into the pan. Allow the pan to cool completely.
- Cut into bars, serve, and enjoy.
Notes
Low cost per serving.
Adapted from a recipe listed in 'the chocolate cookbook', page 70.
4 Bean Chili (Slow Cooker)
You will need a bag of my beans to prepare this and that is listed as a Shortcut in the Recipe Notes section. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 bag 4 Bean Chili Mix, Shortcut
- 7 cups beef broth, or water
- 500 grams ground beef
- 1 onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, smashed and minced
- 1 can diced tomatoes, (14.5 oz / 411 g can)
- 1 can tomato paste, (6 oz / 170 g can)
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Instructions
- Rinse the beans, drain, and place in your slow cooker.
- In a non stick pan on medium heat, brown the ground beef, breaking it up with your spatula as it cooks, until no or very little pink is visible (it gets cooked more). Drain the beef.
- Add the beef, onion, bell pepper, garlic, cumin, chili powder, black pepper, and salt to the slow cooker.
- Pour in the beef stock, stir, then cover and set the slow cooker to High setting for 4 hours or Low for 8 hours.
- At either the 4 or 8 hour mark, check the beans, if they are tender, stir in the diced tomatoes and tomato paste. Taste and adjust cumin and chili powder to your preference. Turn the slow cooker to Low and cook for another 30 minutes. Remove the lid during the 30 minutes of cooking for a thicker chili if desired.
- Chili will keep well for several hours on Keep Warm setting and will thicken more and the flavors will blend further.
- Serve with crackers and or cornbread, enjoy.
Notes
Low cost per serving.
Shortcut: 4 Bean Chili Mix.
Variants: 1. Use ground pork or chicken in place of beef. 2. Use a can of whole tomatoes, drained, and chopped, in place of diced tomatoes. 3. Omit the seasoning stated and use your favorite store bought chili seasoning mix.
My creation from my 4 bean mix and the seasoning for my basic chili I have been making for years, Lee Thayer.
United States.
United States.
4 Bean Chili 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.
Ingredients
- 113 grams dry Pinto beans
- 113 grams dry red beans
- 113 grams dry red kidney beans
- 113 grams dry black beans
Instructions
- Weigh each bean type, place in a zip lock bag, label, use as directed 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:
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My creation from researching a bag of chili bean mix, Lee Thayer, United States.
Spaghetti Os Goulash
This was a childhood classic, and is my Dad's preferred way to make goulash to this day. This makes a delicious meal. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams ground beef, (1 lb)
- ½ teaspoon garlic powder
- 2 cans spaghetti Os, original, (15.8 oz / 448 g each), Shortcut
- 2 cans mixed vegetables, drained, (15 oz / 680 g each)
- 1 can lima beans, drained, optional, (8.5 oz / 241 g)
- salt and pepper, as desired, to taste
Instructions
- Brown the ground beef in a pot or large sauce pan, breaking it up with your spatula as it cooks. When cooked through, drain any fat, then mix in the garlic powder.
- Add the canned Spaghetti Os to the pot, if using the Homemade Spaghetti Os from the Shortcut use the whole batch, then add the mixed vegetables, and lima beans if using. Stir to mix together.
- Cook until heated through.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcut: Homemade Spaghetti Os.
Variants: 1. If using the homemade spaghetti Os, use 1½ lb / 750 grams ground beef or pork. 2. Use a 12 oz bag of frozen mixed vegetables, steamed in place of the canned. 3. Use canned beef (1½ lb / 680 g can), drained in place of fresh beef. 4. Use cooked meatballs in place of ground beef.
Ambrosia Salad
I remember this salad from when I was growing up, this is an excellent fruit salad. On my list to make this.
Ingredients
- 1 can Mandarin oranges, drained, (15 oz)
- 1 can pineapple tidbits, drained, (8 oz)
- 1 cup mini marshmallows, white or fruit flavored
- 1 cup shredded coconut
- 1 cup sour cream
Instructions
- Add the orange segments, pineapple pieces, marshmallows, and coconut to a mixing bowl. I used the fruit flavored marshmallows to add a little color to the salad.
- Give everything a gentle mix together.
- Add the sour cream and gently mix that in.
- Pour the salad into a serving bowl, cover and refrigerate for at least 2 hours.
- Serve and enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Haystacks
This is an old time recipe and is easy and tasty, only 4 ingredients.
Ingredients
- 1 cup butterscotch chips
- 1/2 cup peanut butter
- 1/2 cup salted peanuts
- 2 cups chow mein noodles
Instructions
- Setup a double boiler and add the butterscotch chips and peanut butter. Place on medium heat.
- Melt the chips and stir often until all the chips are melted and the mixture is smooth and creamy. Remove from heat.
- Stir in the peanuts until nearly all coated, then stir in the noodles until they are fully coated.
- Line a baking sheet with parchment paper, drop the mixture by teaspoonfuls and let sit until completely cooled, they will firm up once they have cooled.
- Serve and enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
