Archive for the ‘* Best Value $1 or Less per Serving’ Category
Peach Upside Down Cake
January 28, 2019 Lee
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Peach Upside Down Cake

This comes from a good friend, fresh peaches, homemade cake, sounds delicious! On my to make and taste list. I will verify the baking dish size when I prepare this, but will list this right now for a 7x11 dish.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 12 servings

Ingredients
  

  • 1 1/2 - 2 cups sliced peaches, peeled, pitted, sliced lengthwise
  • 1/4 cup butter
  • 1/2 cup brown sugar, packed
  • 1 1/4 cups all purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened, (1 stick)
  • 3/4 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

Instructions
 

  • Peel, pit, and slice the peaches. Set them aside.
  • Place the 1/4 cup of butter in a 7x11 baking dish. Place the dish in your oven then turn the oven on 180 C (350 F) to preheat it. Melt the butter in the dish but do not let it brown. Remove the dish when the butter is melted and let the oven continue to preheat.
  • Add the brown sugar to the baking dish and stir into the butter to dissolve the sugar. Spread the butter out evenly.
  • Arrange the peach slices in the pan on top of the butter mixture, arrange them anyway you prefer. Set the dish aside.
  • In a mixing bowl, whisk together the flour, baking powder, and salt. In another mixing bowl, beat together the 1/2 cup softened butter and the sugar, then mix in the egg and vanilla.
  • Mix in the milk to the butter mixture until just mixed in, then add the flour mixture to the butter mixture, mix just to combine, this will produce a fluffy and moist cake, over mixing will produce a drier, more dense cake.
  • Pour the cake batter evenly over the peaches but do not mix together.
  • Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and place on a wire rack. Run a butter knife around the edges, place a foil line baking sheet, foil side down, on the dish, hold both together and turn the dish over onto the baking sheet, leave the dish in place for 5 minutes to allow the butter sugar mixture to soak into the cake.
  • Remove the dish and allow the cake to cool for 20-30 minutes.
  • Slice and enjoy.

Notes

Low cost per serving.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Creamy Garlic Chicken with Broccoli
January 28, 2019 Lee
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Creamy Garlic Chicken with Broccoli

This comes from a good friend who has not only made this but is asked often to make it for others, that tells me, this has to be delicious. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo chicken breasts, boneless, skinless, 4-6 would be perfect, (2 lbs)
  • salt, pepper, and paprika, as desired
  • 4 tablespoons butter, divided
  • 4-5 cloves garlic, smashed and minced
  • 1 can condensed cream of chicken soup, (Shortcut)
  • 3/4 cup water
  • 2-3 cups broccoli, chopped bite size, plus stems
  • 1 teaspoon fresh parsley, chopped
  • lemon wedges, optional, for serving
  • cooked rice, or pasta, for serving

Instructions
 

  • Season the chicken on both sides with salt, pepper, and paprika as desired.
  • Heat 2 tablespoons of butter in a large non stick pan on medium high heat. When hot, add the chicken and cook for about 5 minutes on each side, or until nicely browned, don't overcook the chicken or it will dry out, and no one likes dry chicken, it gets cooked more later. Remove from the pan and side aside and cover to keep warm.
  • Same pan, melt the other 2 tablespoons of butter then add the garlic, saute until the garlic is aromatic and lightly browned.
  • Whisk in the soup and water and heat until bubbly then reduce heat to low. Add the chicken back to the pan, and the broccoli, cover, and simmer for about 10 minutes or until the chicken is cooked through, sacrifice a piece and cut one in half. Note about the broccoli, add the broccoli to the pan between 3 and 5 minutes before the 10 minutes is complete, for good and crunchy broccoli.
  • Serve over rice or pasta of your choice, spoon some sauce over the top and garnish with chopped parsley and a wedge of lemon.

Notes

Low cost per serving.
Shortcut: Condensed Cream of Chicken Soup.
Variant: 1. Add lightly sauteed sliced mushrooms when the chicken is placed back into the pan.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Tako (Octopus) Sausages
January 27, 2019 Lee
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Tako (Octopus) Sausages

Now for the name, these are Japanese pork sausages, NOT octopus sausages, although octopus sausage does sound intriguing, but I don't think I will be making that. When I lived in Japan (13 years), I absolutely loved Japanese sausage. This comes from a good friend who is Japanese. These are typically made for bento (lunch) boxes, but for this, think of these as a side to a good pasta dish. Oddly enough, we buy these in local 7-11's in town, never seen them in the large grocery stores like Tesco or Tops in the city.
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Appetizer, Side
Cuisine Japanese
Servings 2 servings

Ingredients
  

  • 4-6 links Japanese sausage
  • cooking oil, as needed

Instructions
 

  • Japanese sausage is typically about 3 inches long in a natural sheep gut casing. To prep, first thing is to make a cut halfway down the sausage, straight through to the other side, this results in '2 legs'.
  • Rotate the sausage 90 degrees, and make another cut through the sausage to the other side, this results in '4 legs'.
  • Optionally, you cut each 'leg' in half, resulting in '8 legs' but I found 4 legs to be perfect. Now we can cook them.
  • Heat some cooking oil in a non stick pan on medium heat, when hot, add the sausages, as the sausages cook, the 'legs' will open and curl.
  • Cook until the sausage is cooked through, keep in mind these are raw pork sausages so they must me cooked through.
  • Drain on paper towels, serve as a side with any pasta or rice dish or as a snack or appetizer. Enjoy.

Notes

One package of 4 Japanese sausage is about 42 Baht. Figuring 2 per serving, this is about an additional 66 cents per serving for a side dish, if serving with a pasta, the overall dish will be less than $1 per serving.
This recipe for Tako (Octopus) Sausage inspired by Just One Cookbook.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,: JAPANESE,APPETIZERS / SNACKS,SIDES
Dill & Chive Peas
January 26, 2019 Lee
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Dill & Chive Peas

To me this sounds quite delicious, on my to make and taste list.
Print Recipe
Course Side
Cuisine American
Servings 0

Ingredients
  

  • 1 package frozen peas, (500 grams / 1 lb)
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons fresh chives, minced
  • 1 tablespoon butter
  • 1 teaspoon lemon pepper
  • 1 pinch salt, as desired, to taste

Instructions
 

  • Heat the peas in a sauce pan of water until warmed through and nice and hot. Drain.
  • Add remaining ingredients and mix together.
  • Serve as a side with any meal.

Notes

Low cost per serving.
Variant: 1. Add some sauteed fresh button mushrooms.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SIDES
Hay & Straw
January 26, 2019 Lee
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Hay & Straw

Catchy name for a great sounding dish! Common ingredients and cooks up in a snap. On my to make and taste list for sure.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams dry linguine, (1 lb)
  • 2 cups cooked ham, julienned
  • 1 tablespoon butter
  • 2 cloves garlic, smashed and minced
  • 3 cups frozen peas, thawed
  • 1/2 teaspoon dried thyme
  • 1 1/2 cups Parmesan cheese, shredded
  • 1/3 cup whipping cream
  • black pepper, as desired, to taste

Instructions
 

  • Heat a pot of salted water to boiling, add pasta and cook until tender, drain.
  • While the pasta is cooking, heat the butter in a large non stick pan. when hot, add the ham and garlic, saute, stirring often for 3 minutes. Stir in the peas and thyme, cook, stirring often to heat the peas through. Set the pan aside and wait for the pasta to finish.
  • When the pasta is tender, drain well. Place the pan back on medium low heat and add the pasta, cream, and cheese and toss to mix everything together. Season with black pepper as desired, to taste.
  • Serve and enjoy.

Notes

Low cost per serving.
Variants: 1. Use a cheese blend in place of the Parmesan. 2. Add diced bell pepper when sauteing the ham.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Creamy Skillet Noodles with Peas
January 26, 2019 Lee
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Creamy Skillet Noodles with Peas

Sounds very good, and this can be a nice side dish as written, or add a variant and you have a main dish. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Main Dish, Side
Cuisine American
Servings 6 servings as a side

Ingredients
  

  • 1/4 cup butter, (1/2 stick)
  • 2 tablespoons vegetable oil
  • 5 cups dry thin egg noodles, or thin spaghetti, kind of broken up
  • 2 1/2 cups frozen peas, (10 oz / 284 grams)
  • 2 1/2 cups chicken broth, fresh or from powder, (Shortcut)
  • 1/2 cup milk
  • 1/2 cup whipping cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions
 

  • Heat the butter and oil in a large non stick pan on medium heat. When hot, add the dry pasta and stir until the pasta is coated with the butter and oil, and lightly browned (it will smell like popcorn).
  • Add the remaining ingredients and stir together and bring to a boil.
  • Reduce heat to a simmer, cover, and cook, stirring occasionally for about 10-15 minutes or until the pasta is tender.
  • Serve and enjoy.

Notes

Low cost per serving.
Shortcut: Chicken Broth (Pressure Cooker).
Variants: 1. To make a main dish, add cubed ham, cooked smoked sausage, or cooked chopped chicken. 2. Add dice bell pepper. 3. Add sauteed sliced fresh mushrooms.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA,SIDES
Pea Salad III
January 26, 2019 Lee
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Pea Salad III

Sounds like an excellent salad. There is three shortcuts to make Ranch Dressing if you would like to make your own, or use own preferred brand of Ranch Dressing. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Total Time 1 hour 5 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 4 cups frozen peas, about 500 grams / 16 oz, thawed
  • 1/2 cup Sharp Cheddar cheese, shredded
  • 1/2 cup Ranch dressing, (Shortcut)
  • 1/3 cup red onion, diced
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices smoked bacon, cooked crisp and crumbled

Instructions
 

  • Add all ingredients, except the bacon, to a large mixing bowl, toss together to mix. Cover and place in the fridge for at least 1 hour.
  • Stir in the bacon just before serving, enjoy.

Notes

Low cost.
Shortcuts: Ranch Dressing I, Ranch Dressing II, Brian's Ranch Dressing.
Variants: 1. Cube the cheese instead of shredding. 2. Use other types of cheese you prefer. 3. Go heavy handed with the cheese and or bacon.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Sides - Salads
Chicken a la King II (Slow Cooker)
January 26, 2019 Lee
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Chicken a la King II (Slow Cooker)

Sounds like an easy and tasty slow cooker recipe, and very versatile as well. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 2 cans condensed cream of chicken soup, (Shortcut)
  • 3 tablespoons all purpose flour
  • 1/4 teaspoon black pepper
  • 1 dash cayenne pepper
  • 500 grams chicken breasts, boneless, skinless, cut into bite size pieces, (1 lb)
  • 1 stalk celery, chopped
  • 1/2 cup green bell pepper, diced
  • 1/4 cup onion, diced
  • 1 package frozen peas, (10 oz / 284 grams)
  • 2 tablespoons pimento, diced
  • cook rice, or egg noodles, for serving

Instructions
 

  • To the slow cooker, add the condensed soup, flour, black pepper, and cayenne pepper, whisk together until smooth.
  • Add the chicken, bell pepper, onion, and celery and stir together. Cover and cook on Low setting for 4-5 hours or until the chicken is cooked through.
  • Add the peas and pimentos and stir in. Cover and continue cooking on Low for another 30 minutes.
  • Serve over rice or egg noodles, enjoy.

Notes

Low cost.
Shortcut: Condensed Cream of Chicken Soup.
Variants: 1. Add sliced mushrooms. 2. Add red bell pepper in place of the pimento.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Chicken Provolone
January 25, 2019 Lee
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Chicken Provolone

Sounds like a simple and easy dish, just six ingredients as well. On my to make and taste list.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless
  • 1 tablespoon butter
  • black pepper, as desired
  • 8 fresh basil leaves
  • 4 slices thin proscuitto, or deli ham
  • 4 slices Provolone cheese

Instructions
 

  • In a large non stick pan on medium heat and add the butter. Sprinkle both sides of the chicken with pepper as desired. When the butter is melted and the pan hot, add the chicken, cook for 4-5 minutes on each side or until juices run clear.
  • Heat your broiler, and for those with counter top ovens, heat the top element to broil. Line a baking sheet with foil, and place the chicken on the foil.
  • Top each piece of chicken with 2 basil leaves, 1 slice of prosciutto or ham, and 1 slice of cheese.
  • Broil for 1-2 minutes or until the cheese is melted.
  • Serve with sides of your choice.

Notes

Lost cost per serving.
Variants: 1. Use fresh sage leaves in place of basil. 2. Use thin sliced salami in place of the prosciutto. 3. Use Swiss cheese in place of Provolone.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Quick & Easy White Bean Salad
January 24, 2019 Lee
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Quick & Easy White Bean Salad

A great sounding white bean salad recipe from a good friend, and it sounds delicious, and can be varied in many ways. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 can Great Northern Beans, 15 oz can, or 2 cups fresh cooked,
  • 2 tablespoons red onion, diced
  • lemon or lime juice, as needed
  • 2 teaspoons wine vinegar, red, white, or even rice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon dried Herbs de Provence
  • salt and black pepper, to taste, as desired

Instructions
 

  • Dice the onion and add to a mixing bowl, sprinkle in about 1-2 teaspoons of lemon or lime juice, this will take off the strong taste of the onion. Toss to mix together.
  • If using a can of beans, open and drain but do not rinse. If using fresh cooked beans, drain, do not rinse. Add beans to the mixing bowl.
  • Add the vinegar, olive oil, and herbs. Toss to combine. Taste and season with lemon or lime juice, salt and pepper, as desired.
  • Cover and place in the fridge to chill for a few hours to allow the flavors to blend. Serve as a side salad with any dish. Enjoy.

Notes

Low cost per serving.
Low cost per serving.
Shortcuts: Great Northern Beans (Pressure Cooker), Chickpeas (Pressure Cooker).
Variants: 1. Use chickpeas in place of Great Northern beans. 2. Add diced green or red bell pepper. 3. Add chopped cilantro. 4. Add halved cherry or grape tomatoes. 5. Add capers, drained.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,Sides - Salads