Archive for the ‘* Best Value $1 or Less per Serving’ Category
15 Bean Soup (Slow Cooker)
I prepared this on 21 Nov 2019, and used a variant and added some meat and broth, result is hands down, delicious! I will be taking several bags of these beans back to Thailand with me.
Ingredients
- 1 bag 15 Bean Soup, (20 oz / 567 g)
- 8 cups water
- 500 grams smoked sausage, sliced, (1 lb) (optional)
- 1 large onion, diced
- 1 clove garlic, smashed and minced
- 1 teaspoon chili powder, (optional)
- 1 can diced tomatoes, drained, (14.5 oz / 411 g can)
- 2 tablespoons lemon juice
Instructions
- Sort the beans and remove any debris or stones, and remove the Seasoning Packet and set that aside for use later, then rinse the beans.
- Place the beans, onion, sausage, garlic, and chili powder in the slow cooker. (I went overboard with the meat addition, I added smoked sausage, Andouille sausage, and smoked ham, about 1 kilo / 2 lbs.)
- Add the water or broth, stir to mix, cover, and set the slow cooker to High setting and cook for at least 5 hours, without lifting the cover.
- At the 5 hour mark, check the beans for tenderness. If the beans are not tender, continue cooking, checking again each hour until tender. (Mine were done, and perfect right at the 5 hour mark.)
- When the beans are tender, stir in the tomatoes and lemon juice. Turn the slow cooker to Low setting and cook for another 30 minutes.
- You can leave on Keep Warm for several more hours if needed, and this blends the flavors as well.
- Just before serving, open and stir in the seasoning packet that came with the beans.
- Serve with bread, biscuits, or even over rice. Enjoy.
Notes
Low cost per serving.
Variants: 1. Omit the sausage for a meat free dish. 2. Substitute the sausage with ham, ham bone, or ham hocks. 3. Increase the amount of sausage or other meat to 1 kilo (2 lbs). 4. Replace half the water with chicken, beef, or vegetable broth.
Adapted from the 15 Bean Soup recipe on the Hurst Beans website.
Bruschetta Chicken Bake
This recipe comes from a box of Stove Top Stuffing, and I will say this does sound good, and easy. The stuffing can also be made from a shortcut, which would certainly be a cost saver in Thailand. On my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 can diced tomatoes, undrained, (14.5 oz / 411 g)
- 1 box Stove Top stuffing, chicken flavor, (6 oz box), Shortcut
- 1/2 cup water
- 2 cloves garlic, smashed and minced
- 750 grams chicken breasts, boneless, skinless, (1 1/2 lbs)
- 1 teaspoon dried basil
- 1 cup Mozzarella Cheese, shredded
Instructions
- Preheat your oven to 200 C (400 F). Get out a 9x13 baking pan.
- Cut the chicken into bite size pieces, place in the bottom of the baking pan. Sprinkle the chicken with the basil and cheese.
- In a mixing bowl, add the tomatoes, the stuffing mix, water, and garlic. Stir until the stuffing is just moistened.
- Spread the stuffing mixture over the chicken.
- Bake for 30 minutes or until the chicken is cooked through.
- Serve and enjoy with sides of your choice.
Notes
Low cost per serving.
Shortcut: Stove Top Stuffing.
Adapted from a recipe on a box of Stove Top Stuffing.
Soft Molasses Cookies
This recipe is from my Mom and she has prepared these for many years, and they are excellent cookies.
Ingredients
- 1 cup butter
- 1 1/2 cups sugar
- 1/2 cup molasses
- 2 eggs
- 4 cups all purpose flour
- 1/2 teaspoon salt
- 2 1/4 teaspoons baking soda
- 2 1/4 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1 1/2 teaspoons ground cloves
Instructions
- Preheat your oven to 180 C (350 F). Get out a baking sheet and line with foil or parchment paper.
- Add all ingredients to a mixing bowl and mix together to make the dough.
- Roll the dough into balls and place on the baking sheet and flatten slightly. Bake for 10-15 minutes or until just starting to brown on the edges.
- Remove from the oven, let cookies rest on the sheet for 5 minutes, then remove to a wire rack to cool completely.
- Serve and enjoy.
Notes
Low cost.
Adapted from my Mom's recipe.
Sausage Breakfast Casserole
This is a make the day before casserole (or at least 3 hours prior to baking) and it comes from a good friend. This is on my to make and taste list very soon. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 14 slices bread, see Step 1.
- 500 grams bulk Italian sausage, (1 lb), Shortcut
- 3 spring onions, sliced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cups Italian blend cheese, shredded
- 2 cups Mozzarella Cheese, shredded
- 6 eggs
- 3 cups milk
- 1 teaspoon Italian seasoning, Shortcut
- black pepper, to taste, as desired
Instructions
- For the bread, slice off the crusts then slice the bread into cubes. Spread the cubes out on a baking sheet and allow them to air dry on the counter overnight. You can also place the bread cubes in a 150 C (300 F) oven for about 10 minutes to slightly dry them, do not toast them or it will change the flavor of the casserole.
- Heat a non stick pan and add the sausage, cook, breaking it up with your spatula, until no pink remains. Drain off any excess fat and set aside to cool.
- While you are ready to assemble the casserole, grease a 9x13 baking dish with butter. Spread 1/2 of the bread cubes in the baking dish, top that with 1/2 the sausage, then 1/2 the spring onion, then 1/2 the peppers, then 1/2 the cheese.
- Repeat the layers, starting with the bread cubes and ending with the cheese.
- In a mixing bowl, add the eggs, milk, Italian seasoning, and black pepper as desired. Whisk to combine.
- Pour the egg mixture over the casserole, making sure the bread cubes have all been covered. Cover with foil and place in the fridge overnight, or at least 3 hours.
- When you are ready to bake the casserole, simply remove from the fridge, leave covered, and place in your oven. Preheat the oven to 180 C (350 F). Bake for 65 to 75 minutes or until a knife inserted in the center comes out clean.
- Cut into squares, serve, and enjoy.
Notes
Low cost per serving and for the best value, use the shortcuts to make the sausage and seasoning as well.
Shortcuts: Italian Sausage, Italian Seasoning.
Variants: 1. Use breakfast sausage in place of Italian. 2. Use left over hamburger or hot dog buns in place of loaf bread. 3. Use ham in place of or with the sausage.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Coconut Dream Pie
This recipe makes use of the dry whipped topping called Dream Whip, and sounds very tasty. On my to make and taste list.
Ingredients
- 2 envelopes Dream Whip
- 2 3/4 cups cold milk, divided
- 1 teaspoon vanilla extract
- 2 boxes instant chocolate pudding mix, (4 serving size)
- 1 cup coconut, flaked
- 1/2 cup pecans, chopped
- 1 pie crust, blind baked or graham cracker
Instructions
- To a mixing bowl, add the 2 envelopes of Dream Whip, 1 cup of milk, and the vanilla, beat with an electric mixer on High speed for 6 minutes or until soft peaks form.
- Add the pudding mixes, remaining 1 3/4 cups of milk. Beat on Low speed until blended, then switch to High speed and beat 2 minutes, stopping occasionally to scrape down the side and bottom of bowl.
- Fold in coconut and chopped nuts.
- Spoon mixture into the prepared crust and spread out evenly.
- Cover and place in the fridge to chill for at least 4 hours before serving.
- Slice, serve, and enjoy.
Notes
Low cost in the US, I will price this in Thailand when I obtain the local version of Dream Whip.
Adapted from the recipe on a box of Dream Whip.
Dream Pie
This recipe makes use of the dry whipped topping called Dream Whip, and sounds very tasty. On my to make and taste list.
Ingredients
- 2 envelopes Dream Whip
- 2 3/4 cups cold milk, divided
- 1 teaspoon vanilla extract
- 2 boxes instant chocolate pudding mix, (4 serving size)
- 1 pie crust, blind baked or graham cracker
Instructions
- To a mixing bowl, add the 2 envelopes of Dream Whip, 1 cup of milk, and the vanilla, beat with an electric mixer on High speed for 6 minutes or until soft peaks form.
- Add the pudding mixes, remaining 1 3/4 cups of milk. Beat on Low speed until blended, then switch to High speed and beat 2 minutes, stopping occasionally to scrape down the side and bottom of bowl.
- Spoon mixture into the prepared crust and spread out evenly.
- Cover and place in the fridge to chill for at least 4 hours before serving.
- Slice, serve, and enjoy.
Notes
Low cost in the US, I will price this in Thailand when I obtain the local version of Dream Whip.
Adapted from the recipe on a box of Dream Whip.
Dream Cake
This uses the dry whipped cream mix named Dream Whip. I look forward to making this as I just found a whipped cream dry mix on Lazada and then I may be able to prepare this in Thailand. This is on my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 box cake mix, Shortcut
- 1 packet Dream Whip
- 4 eggs
- 1 cup cold water
- frosting, of your choice
Instructions
- For the cake mix, your choice, I have included in the Recipe Notes for three shortcuts for yellow, chocolate, and spice cake mixes.
- Preheat your oven to 180 C (350 F), grease with butter two 9 inch rounds or one 9x13 inch pan.
- Add all the ingredients to a mixing bowl, and use an electric mixer on on Low speed and mix until everything is combined. Switch to Medium speed and mix for 4 minutes or until well blended.
- Pour into the prepared dish(s) and spread out evenly. Bake for 30 minutes or until toothpick in the center comes out clean.
- Remove from the oven and place on a wire rack to cool. For two round cake pans, cool for 15 minutes then loosen edge with a butter knife and turn out the cakes to cool completely. For a 9x13 pan, allow to cool completely in the pan.
- When the cake is completely cool, frost with frosting of your choice, and I have listed several shortcuts for frosting in the Recipe Notes section.
- Slice, serve, and enjoy.
Notes
Low cost in the US per serving and I will price this in Thailand using locally bought ingredients, not imported items, which would be high cost.
Shortcuts: Yellow Cake Mix, Chocolate Cake Mix, Spice Cake Mix, Dream Frosting, Chocolate Buttercream Frosting.
Adapted from the recipe on a box of Dream Whip.
Manwich Chicken (Slow Cooker)
Sounds like a flavorful way to prepare chicken, on my to make and taste list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts, boneless, skinless
- 1 can Manwich, (15 oz), Shortcut
- 1/4 cup salsa, Shortcut
- 3-4 tablespoons honey, optional
- 1 small onion, diced
- 1 green bell pepper, diced
Instructions
- Place the chicken breasts in your slow cooker.
- Mix remaining ingredients in a mixing bowl until combined.
- Pour mixture over the chicken. Set the slow cooker to Low setting and let cook for 7 hours or High setting for 4-5 hours.
- Serve over egg noodles or mashed potatoes, and a vegetable of your choice for a nice meal. Enjoy.
Notes
Red Potato Salad
Sounds like a great tasting potato salad, on my to make and taste list real soon.
Ingredients
- 1 1/4 kilos red potatoes, scrubbed, cubed, (2 1/2 lbs)
- 1/2 cup celery, finely diced
- 1/3 cup spring onion, sliced, white and green parts
- 1/3 cup chives, sliced
- salt and pepper, as desired
For the Dressing
- 1/4 cup mayo
- 1/4 cup extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon Dijon mustard
Instructions
- Add the cubed potatoes to a pot and add water to cover by an inch. Put on medium high heat. Cook the potatoes until fork tender.
- Drain the potatoes and leave in the strainer for a few minutes to let them cool just a bit.
- While the potatoes are cooling, add the Dressing ingredients to a small mixing bowl and whisk until nice smooth. Dice and slice the celery, spring onion, and chives as well.
- Place the slightly cooled potatoes into a large mixing bowl, add the dressing and toss well to evenly coat all the potatoes.
- Add the celery, spring onion, and chives and mix to evenly distribute throughout the salad.
- Serve warm or chill to serve cold. Enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Homemade Country Gravy & Biscuits
This recipe uses the dry mix listed on the site, shortcut for that is in the Recipe Notes section. This makes the equivalent of using 2 store bought country gravy packets. Links to the shortcuts are listed in the Notes section.
Ingredients
- 500 grams bulk breakfast sausage, (1 lb), Shortcut
- 1 bell pepper, your choice of color, diced
- 6 tablespoons homemade country gravy mix, Shortcut
- 4 tablespoons butter
- 3 cups milk
- ½ cup chicken broth, Shortcut
- hot cooked biscuits, your choice, Shortcut
Instructions
- In a large saucepan, add the breakfast sausage and cook, breaking up the meat with a spatula, until no longer pink and cooked through. Drain any excess fat, then remove the sausage to a plate and set aside.
- To the same saucepan, add the bell pepper and cook until softened, stirring occasionally. When cooked, remove bell pepper and place on the plate with the sausage.
- Now you will want the butter, gravy mix, and milk all measured out and ready, the gravy will come together quickly.
- Melt the butter in a saucepan on medium heat, do not let it boil or burn, then add the gravy mix to the pan and whisk into the butter to make a thick paste, this takes less than a minute.
- Whisk in the broth and whisk continuously until the mixture is smooth and creamy, this should take less than a minute.
- Keep whisking and pour in the milk, keep whisking until the gravy just comes to a boil. Reduce to a simmer and cook for another 1-2 minutes, whisk or stir often.
- When the gravy is thick and creamy, return the sausage and bell pepper to the saucepan and stir in. Cook for a minute or two to heat the sausage through.
- Serve over hot cooked biscuits, and enjoy.
Notes
Low cost per serving.
Shortcuts: Breakfast Sausage, Homemade Country Gravy Mix, Chicken Broth, Linda's Biscuits.