Archive for the ‘* Best Value $1 or Less per Serving’ Category
Pinto Bean Salad
August 14, 2019 Lee
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Pinto Bean Salad

This sounds like a good bean salad, on my to make and taste list. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can Pinto beans, rinsed and drained, or 2 cups, (15 oz can), Shortcut
  • 2 plum tomatoes, chopped
  • 1 red bell pepper, diced
  • 1 cucumber, diced
  • 1 stalk celery, diced
  • 2 tablespoons Dijon mustard
  • 2 tablespoons lime juice
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon ground cumin

Instructions
 

  • Add everything to a large mixing bowl.
  • Toss to mix everything together. Chill for at least an hour to let the flavors blend.
  • Serve as a side with any dish, enjoy.

Notes

Low cost per serving.
Shortcut: Pinto Beans (Pressure Cooker).
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SIDES,Sides - Salads
Best-Ever Beans & Sausage
August 14, 2019 Lee
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Best-Ever Beans & Sausage

Adapted from an internet recipe.
This is an easy and tasty dish to put together, and geared towards using canned beans but I have listed the shortcuts to prepare from dry if you desire to. This recipe makes a lot! To use beans you cooked, use 1½ cups cooked for each can. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo bulk spicy pork sausage, or bulk breakfast sausage, (2 lbs), Shortcut
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1 can pork and beans, (28 oz / 794 g)
  • 1 can red Kidney beans, rinsed and drained, (15 oz / 425 g), Shortcut
  • 1 can Great Northern Beans, rinsed and drained, (15 oz / 425 g), Shortcut
  • 1 can black-eyed peas, rinsed and drained, (15 oz / 425 g), Shortcut
  • 1 can Pinto beans, rinsed and drained, (15 oz / 425 g), Shortcut
  • 1 can chickpeas, rinsed and drained, (15 oz / 425 g), Shortcut
  • 1 ½ cups tomato ketchup
  • ¾ cup brown sugar, packed
  • 2 teaspoons dry mustard

Instructions
 

  • Preheat your oven to 180° C (350° F) and grease a 9x13 baking dish with butter.
  • Heat a large pot on medium heat, add the sausage, onion, and green bell pepper. Crumble the sausage with your spatula and cook the sausage through. Drain the fat. (I used breakfast sausage.)
  • Add the ketchup, brown sugar, and mustard to the pot and mix together.
  • Add all the beans and mix together.
  • Pour mixture into the prepared baking dish and spread out evenly. Bake uncovered for 30 minutes.
  • Remove from oven, allow to cool for several minutes.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Spicy Pork Sausage, Kidney Beans (Pressure Cooker), Great Northern Beans (Pressure Cooker), Black-eyed Peas (Pressure Cooker), Pinto Beans (Pressure Cooker), Chickpeas (Pressure Cooker).
Variants: 1. The use of breakfast sausage is highly recommended! 2. Top each serving with a fried egg or two. 3. Use a can of black beans instead of black-eyed peas, drained. 4. Reduce ketchup to 1 cup and add 1/2 cup BBQ sauce. 5. Use baked beans instead of pork and beans.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,CASSEROLES,Pork - Sausage
Fruit Cocktail Dump Cake
August 7, 2019 Lee
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Fruit Cocktail Dump Cake

Excellent use for canned fruit cocktail. I made this on 22 Nov 2019 exactly as written and it was very much liked. This will be a regular now.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

Cake Ingredients

  • 1 1/2 cups sugar
  • 2 cups all purpose flour
  • 2 eggs, lightly beaten
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 1 can fruit cocktail, undrained, (16 oz / 454 g can)

Topping Ingredients

  • 1/2 cup butter
  • 1/2 cup brown sugar, packed
  • 1 cup sugar
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded coconut, sweetened
  • 3/4 cup pecans, chopped

Garnish Ingredients, as desired

  • whipped topping
  • maraschino cherries

Instructions
 

  • Preheat your oven to 180 C (350 F), grease a 9x13 baking dish with butter or non stick spray.
  • Add all Cake Ingredients to a large mixing bowl and stir to combine.
  • Pour batter into the prepared baking dish and spread out evenly.
  • Bake for 40 minutes or until a toothpick comes out clean.
  • About 10 minutes before the cake is due to come out of the oven, it is time to make the topping. To a saucepan, add all the topping ingredients and set the pan on medium heat.
  • Bring to a boil, always stirring, and continue to boil for 2 minutes. Remove from heat and set aside.
  • After the cake is removed from the oven, go ahead and pour the topping over the hot cake and spread out evenly.
  • Allow cake to cool, then slice, plate, and add a spoon of whipped topping and a maraschino cherry. Enjoy.

Notes

Low cost per serving.
Adapted from an internet recipe and the original recipe is here.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
One Pot Pasta with Chicken
August 6, 2019 Lee
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One Pot Pasta with Chicken

Sounds tasty, and can be ready in less than 30 minutes. On my to make and taste list. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 500 grams chicken breasts, boneless and skinless, (1 lb)
  • salt and pepper, as desired
  • 1/2 cup onion, diced
  • 2 cloves garlic, smashed and minced
  • 1 teaspoon Italian seasoning, Shortcut
  • 1 tablespoon fresh parsley, chopped, or 1 1/2 teaspoons dried
  • 1 can diced tomatoes, (14.5 oz / 411 g can)
  • 3 cups chicken broth, fresh or from powder, and as needed, Shortcut
  • 1 cup whipping cream
  • 340 grams dry Penne pasta, (12 oz)
  • 2/3 cup Mozzarella Cheese, shredded
  • 1/2 cup Parmesan cheese, grated, divided

Instructions
 

  • Dice the chicken into 1/2 inch pieces, and toss the chicken with salt and pepper as desired. Heat the oil in a non stick pan on medium heat, when hot, add the chicken and saute until no longer pink. Do not over cook the chicken or it will be dry and tough. Remove the chicken from the pan and aside.
  • To the same pan, add the onion and garlic and saute until the onion is tender.
  • Once the onion is tender, add the Italian seasoning, parsley, broth, tomatoes, and the cream. Bring mixture to a boil then add the pasta, stir in, and reduce the heat to a simmer to cook the pasta for about 15 minutes or until the pasta is tender. If needed, add another 1/2 cup of broth if the liquid runs out before the pasta is tender.
  • After the pasta is tender, mix in the chicken and 1/4 cup of Parmesan cheese.
  • Sprinkle the Mozzarella and remaining Parmesan on top and broil for 2-3 minutes to brown and melt the cheese.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcuts: Italian Seasoning, Chicken Broth.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,PASTA
Slow Cooker Chicken with Bacon Cream Gravy
August 4, 2019 Lee
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Slow Cooker Chicken with Bacon Cream Gravy

I made this for my family on 25 August 2019 and it was a big hit.
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Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 3-4 chicken breasts, boneless and skinless
  • 1 tablespoon bacon fat
  • 1/4 teaspoon dried thyme
  • 2 cloves garlic, minced
  • salt and pepper, as desired
  • 1 package dry chicken gravy mix
  • 1 cup cold water
  • 1 cup heavy cream
  • 1/4 cup all purpose flour
  • 6-8 slices bacon, cooked crispy and crumbled
  • fresh parsley, chopped, for garnish

Instructions
 

  • Place the chicken, garlic, and bacon fat in your slow cooker. Sprinkle with thyme and season with salt and pepper as desired.
  • In a measuring cup, mix together the gravy mix with the cold water, pour over the chicken. Set the slow cooker to High setting and cook for 3 hours.
  • After 3 hours, roughly shred the chicken, you can do this while the chicken is in the pot.
  • In a measuring cup, use a whisk and mix together the cream and flour until smooth. Stir the cream into the slow cooker. Switch the slow cooker to Low setting and cook for another hour.
  • After 1 hour, turn the slow cooker off, stir in the bacon.
  • Serve over biscuits, rice, egg noodles, or even mashed potatoes. Sprinkle with parsley for garnish as desired. Optionally, top with a side vegetable of your choice.

Notes

Low cost per serving.
Recipe adapted from Just A Pinch Recipe Club, Amy Herald, and the original recipe is here.
United States.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Pork & Noodles
August 4, 2019 Lee
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Pork & Noodles

Adapted from an internet recipe.
This is a basic recipe for using canned pork for a quick and low cost meal, and it is very versatile. Read the Variants. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams dry macaroni, or any bite size pasta, (1 lb)
  • 1 can pork, drained, fat removed, (750 g / 1½ lb)
  • 1 can condensed cream of chicken soup, (26 oz / 737 g Family Size can), Shortcut
  • 1 packet chicken gravy mix, Shortcut
  • 1 can peas, drained, or 2 cups frozen, steamed
  • salt and pepper, as desired

Instructions
 

  • Heat a pot of salted water, when boiling, add the pasta and cook until tender, drain.
  • While the water is heating for the pasta, prepare the packet of chicken gravy in a small sauce pan.
  • While the water is heating for the pasta, add the pork and soup to a pot. Heat the pot on medium low heat, breaking up the pork with your spatula and stirring occasionally.
  • When the pasta is tender and drained, add to the pot with the pork. Stir to combine, taste, and season with salt and pepper as desired.
  • Add the peas and gravy, mix in. Cook until heated through.
  • Serve with a side veggy or salad. Enjoy.

Notes

Low cost per serving.
Shortcuts: Condensed Cream of Chicken Soup, Condensed Cream of Celery Soup. Chicken Gravy Mix.
Variants: 1. Add a can of drained vegetable, such as corn, diced carrots, or even mixed vegetables in place of peas. 2. Add a can of diced tomatoes. 3. Saute a diced onion, diced bell pepper, or even sliced mushrooms, or any combination of these, before adding the pork. 4. Add a jar of sliced green olives with pimentos. 5. Season with fajita seasoning. 6. Add spices to taste such as rosemary, parsley, thyme, oregano, in addition to salt and pepper. 7. Use ground pork, cooked and drained, in place of canned pork.
Updated on 9 June 2021.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,Pork - Canned
Tuna with Cream
August 3, 2019 Lee
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Tuna with Cream

Adapted from an internet recipe.
Sounds easy and tasty, on my to make and taste list.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Portuguese
Servings 2 servings

Ingredients
  

  • 1 can tuna, drained, (about 8 oz / 250 grams)
  • 1 cup whipping cream
  • ¼ cup extra light olive oil
  • pepper, as desired
  • rosemary, as desired
  • oregano, as desired
  • 1 medium onion, diced
  • 150 grams dry spaghetti, (6 oz)
  • 1 tablespoon butter
  • 1 small onion, peeled, to cook pasta
  • salt, as desired

Instructions
 

  • Heat a small pot of water with the butter, peeled onion, and some salt. When boiling, add the pasta and cook until tender. Drain.
  • While the water is heating, open and drain the tuna and shred with a fork, set aside.
  • Heat the olive oil in a non stick pan on low heat, when hot, add the diced onion, cook, stirring often until the onion starts to turn golden brown.
  • Then add the tuna and season with pepper, rosemary, and oregano as desired and cook for a few minutes to heat the tuna through.
  • Add the drained pasta and cream, toss everything together and cook for a few minutes to heat everything through.
  • Remove from heat, serve, and enjoy.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,: PORTUGUESE,FISH - ALL,Fish - Tuna,PASTA
Peanut Butter Cake
August 3, 2019 Lee
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Peanut Butter Cake

Excellent cake for those that love peanut butter, as the cake, the frosting, and the topping, are made with peanut butter, and this is delicious!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

For the Cake

  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup butter, softened, (1 1/2 sticks)
  • 1 cup brown sugar, loosely packed
  • 1/2 cup sugar
  • 3/4 cup peanut butter
  • 1/2 cup sour cream
  • 1 tablespoon vanilla extract
  • 3 eggs
  • 3/4 cup milk

For the Frosting

  • 250 grams Cream cheese, softened, (8 oz block)
  • 1/4 cup butter, softened, (1/2 stick)
  • 1 1/4 cup peanut butter
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 1 pinch salt

For the Topping

  • 1/2 cup peanut butter
  • 1/2 cup Reese's, chopped
  • 1/4 cup mini chocolate chips

Instructions
 

For the Cake

  • Preheat your oven to 180 C (350 F), get out a 9x13 baking dish and grease it with butter or cooking spray.
  • In a mixing bowl, whisk together the flour, baking soda, and salt.
  • In a large mixing bowl, mix together the butter and brown and white sugars with an electric mixer until light and fluffy.
  • Add the eggs one at a time while beating the mixture, then beat in the peanut butter, sour cream, and vanilla.
  • Beat in half the dry ingredients from the other mixing bowl, beat until just mixed in.
  • Add the milk and beat until fully mixed. Add the remaining dry ingredients and beat until just mixed together.
  • Pour the batter into the prepared baking dish and spread out evenly. Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and place on a rack to cool completely.

For the Frosting

  • When the cake is completely cooled, add the cream cheese and butter to a large mixing bowl and beat with an electric mixer until there is no more lumps.
  • Add the peanut butter.
  • Beat in the peanut butter until fluffy.
  • Add the powdered sugar, vanilla, and salt and mix until combined. Add the cream and mix in until well combined.
  • Frost the cake.

For the Topping

  • Melt the peanut butter (I used the microwave for 15 seconds, stirred, then another 15 minutes, perfect). Measure out the chopped Reese's (I used 10 mini Reese's and chopped those) and mini chocolate chips.
  • Drizzle the cake with the melted peanut butter.
  • Sprinkle with the Reese's and chocolate chips.
  • Cut into squares, serve and enjoy.

Notes

Low cost per serving.
Adapted from an internet recipe.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Peanut Butter Marshmallow Squares
August 3, 2019 Lee
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Peanut Butter Marshmallow Squares

Sounds good and easy. Made as written, highly recommended!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 16 servings

Ingredients
  

  • 2 cups butterscotch chips, (10-11 oz bag)
  • 1 cup peanut butter
  • 1/4 cup butter
  • 1/2 teaspoon vanilla extract
  • 1 pinch salt
  • 1 bag mini marshmallows, rainbow or white, (10 oz bag)

Instructions
 

  • Grease a 8x8 baking dish with butter or cooking spray.
  • In a medium suacepan on medium low heat, add the butter, peanut butter, and butterscotch chips.
  • Stir and let everything melt until smooth, remove from heat and stir in vanilla and a pinch of salt. Let this cool to room temperature.
  • When cooled, stir in the marshmallows.
  • Pour into the prepared baking dish and spread out evenly.
  • Place in the fridge to cool and set. Cut into 2 inch squares, serve and enjoy.

Notes

Low cost per serving.
Variant: 1. Replace the butterscotch chips with chocolate chips.
Adapted from an internet recipe.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,DESSERTS
Cherry Dessert Cake
August 1, 2019 Lee
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Cherry Dessert Cake

I found this recipe on a can of cherries in water. One thing that stands out is a 8 oz boxed yellow cake mix, this would have to be a Jiffy brand 8-9 oz box mix, or you can make 1/2 the yellow cake mix I have listed on this site. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 9 servings

Ingredients
  

  • 1 can tart cherries, in water, 15 oz / 425 g can
  • 1/2 cup sugar
  • 1 tablespoon corn starch
  • 2 tablespoons butter
  • 1 tablespoon lemon juice
  • 1 box yellow cake mix, Jiffy brand, 8 or 9 oz box, Shortcut
  • 1 egg
  • 1/2 cup cold water

Instructions
 

  • Preheat your oven to 180 C (350 F). Get out a 9x9 baking dish.
  • Open and drain the cherries into a measuring cup. Set the cherries aside and keep that liquid handy for the next step.
  • In a sauce pan, add the sugar and cornstarch, whisk to mix together. Whisk in the liquid from the cherries. Place on medium heat and whisk continuously until mixture comes to a boil and thickens.
  • Remove from heat and stir in butter, lemon juice, and cherries. Set this aside.
  • In a mixing bowl, add the Jiffy yellow cake mix, egg, and cold water, stir to mix together, then beat for 3-4 minutes with an electric mixer on medium or 5-6 minutes by hand.
  • Pour the cherry mixture into the baking dish and spread out evenly.
  • Spoon the cake mix over the cherry mixture.
  • Bake for 35-40 minutes or until a toothpick inserted in the cake comes out clean. Remove from the oven and place on a rack to cool.
  • Cut into squares and serve with whipped topping if desired, enjoy.

Notes

Low cost per serving.
Shortcut: Homemade Yellow Cake Mix.
Adapted from a recipe on a can of tart cherries.
* Best Value $1 or Less per Serving,DESSERTS