Archive for the ‘* Best Value $1 or Less per Serving’ Category
White Bean & Tuna Salad
This comes from a good friend and is delicious. Common ingredients and takes just minutes to put together. Links to the Shortcuts are listed in the Notes section.
Ingredients
- 1 cup red onion, diced
- 2 tablespoons lime juice, and as needed, plus the zest from 1-2 limes
- 2 cans tuna in olive oil, see Step 1, (Shortcut)
- 2 cans Great Northern Beans, 15 oz cans, or 4 cups fresh cooked, Shortcut
- ½ cup fresh parsley, chopped, loosely packed
- 1-2 dashes tabasco sauce, or a pinch of red pepper flakes, optional
- ½ teaspoon black pepper
- salt, as desired, to taste
- olive oil, as needed
Instructions
- For the tuna, if using canned in olive oil, 185 grams each can (5-6 oz each can) or 250 grams fresh cooked.
- Dice the onion and splash just a bit of the lime juice on them and toss together, this will cut back on some of the strong flavor of the onion. Set aside.
- Drain the cans of tuna, or drain fresh cooked if needed. Add the tuna to a large mixing bowl, add drained beans, and add remaining ingredients. (I used chickpeas this time that I cooked in a pressure cooker.)
- Gently mix together.
- Taste, if dry, mix in some olive oil to get the desired consistency. Season with salt, Tabasco or red pepper flakes as desired.
- Cover tightly and place in the fridge to chill and to allow the flavors to blend.
- Serve as a light meal for lunch or dinner or as a side dish. Enjoy.
Notes
Low cost per serving.
Shortcuts: Great Northern Beans (Pressure Cooker), Fresh Tuna, Chickpeas (Pressure Cooker).
Variant: 1. Use chickpeas in place if Great Northern beans.
Chicken in Dill Sauce & Broccoli
This sounds like a simple and dish to prepare with common ingredients, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts, boneless, skinless
- salt and pepper, as desired
- 1 tabelspoon olive oil
- 4 cups fresh broccoli, cut into bite size pieces, including stems
- 1 cup chicken broth, fresh or from powder, (Shortcut)
- 1 tablespoon fresh dill, chopped
- 1 cup milk
Instructions
- Heat the oil a large non stick pan on medium heat. While heating, season the chicken breasts on both sides with salt and pepper as desired. Add chicken to the hot pan and cook to nicely brown each side. Remove chicken from pan and set aside.
- Same pan, add the chicken broth and broccoli and bring to a boil. Reduce heat to a simmer and cover, cooking the broccoli until just tender, about 3-5 minutes. Remove the broccoli to a bowl with a slotted spoon, keeping as much as the broth as possible in the pan. Cover the bowl to keep the broccoli warm. Remove pan from heat.
- In a small bowl, whisk together the milk and flour until smooth then whisk in the dill.
- Place the same pan back on medium heat and stir the milk mixture into the broth and bring to a boil while stirring constantly. Stir until thickened, about 1-2 minutes.
- Add the chicken back to the pan and reduce heat to a simmer, cover, and allow the chicken to simmer in the sauce for 10-13 minutes or until cooked through. Sacrifice one piece and cut in half to check, do not over cook the chicken or it will be dry.
- Serve the chicken with a side of broccoli and spoon some of the sauce over the chicken.
Notes
Beef & Rice Skillet
This sounds like an easy to put together dish with common ingredients. On my to make and taste list for sure.
Ingredients
- 500 grams ground beef, (1 lb)
- 1 large onion, diced
- 2 cloves garlic, smashed and minced
- 1 cup carrots, diced
- 1 cup potatoes, cubed
- 1 cup water
- 1/2 cup dry Jasmine rice, rinsed
- 2 tablespoons light soy sauce
- 1/8 teaspoon black pepper, or as desired to taste
Instructions
- In a large non stick pan, add the beef, onion, and garlic on medium heat and cook, breaking up the beef with the spatula. Cook until the beef is no longer pink. Drain liquid from the pan.
- Add the potatoes, carrots, rice, and water, stir together.
- Cover and let simmer for 25-30 minutes, stirring occasionally, or until the rice is tender and potatoes cooked through. Stir in the soy sauce and blacker pepper and simmer for another minute or two.
- Serve with a vegetable like broccoli or cauliflower on the side, or a salad.
Notes
Low cost per serving.
Variants: 1. Replace the water with beef stock. 2. Add diced bell pepper. 3. Add fresh sliced mushrooms. 4. Use ground pork instead of beef.
Adapted from an internet recipe.
Beef & Potato Patties
This was apparently created in the US during meat rations during World War II, and it sounds really good. On my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 375 grams ground beef, (3/4 lb / 12 oz)
- 375 grams potatoes, finely shredded, (3/4 lb / 12 oz)
- 1/4 cup onion, finely diced
- 2 tablespoons green bell pepper, finely diced
- 1 egg, beaten
- 1/4 teaspoon salt
- 1 tablespoon cooking oil
- 1 cup tomato juice, Shortcut
- 1 tablespoon all purpose flour
- 1/4 cup water
Instructions
- In a large mixing bowl, add the first 6 ingredients and using your hands, mix together well. Roughly divide into 4 parts. Remove each part and shape into a ball then flatten to make a patty, continue with the remaining parts, giving you 4 patties.
- In a large non stick pan, heat the oil on medium high heat, then working in batches if needed, add the patties to the pan and brown them on each side,
- Drain any fat from the pan, pour in the tomato juice, set to medium heat and cover and let the patties simmer for about 20-25 minutes or until cooked through (sacrifice one and cut one in half to check).
- Remove patties to a serving dish, keeping as much tomato juice in the pan as possible and cover. Whisk the flour into the 1/4 of water. then while stirring the tomato juice in the pan, slowly mix in the flour mixture. Stir constantly until the sauce has thickened to your liking.
- Spoon the sauce over the patties and serve with sides of your choice.
Notes
Sausage Stroganoff
This sounds good, nice use of the pork sausage and mushrooms. There is two shortcuts to use to cut costs but you have to plan this if using. Links to the Shortcuts are listed in the Recipe Notes section.
Ingredients
- 250 grams dry egg noodles, (8 oz)
- 500 grams bulk pork sausage, (1 lb), (Shortcut)
- 250 grams fresh mushooms, button are perfect, sliced, (8 oz)
- 1 medium onion, diced
- 2 cloves garlic, smashed and minced
- 1/4 cup all purpose flour
- 1/4 teaspoon salt, and as desired, to taste
- 1/2 teaspoon paprika
- 1 1/2 cups beef broth, fresh or from powder
- 1 cup sour cream, (Shortcut)
- fresh parsley, chopped, for garnish
Instructions
- Heat a pot of salted water to boiling and cook the pasta to just tender. Drain and keep warm.
- Heat a large non stick pan and add the sausage, onion, garlic, and mushrooms. Cook, breaking up the sausage, until the meat is no longer pink and the onion is tender and the mushrooms have released their water, only takes about 6-8 minutes. Drain off the fat if any.
- Return to heat and stir in the flour, then the paprika, season with the salt to your taste.
- Slowly add the beef broth, while stirring. Keep stirring and bring to a boil, cook for about 1-2 minutes and the mixture will thicken. Turn off the heat but leaf on the same burner.
- Stir in the sour cream.
- Serve over the egg noodles and garnish with parsley if desired. Enjoy.
Notes
Low cost. The use of the shortcuts are highly recommended.
Shortcuts: Pork Sausage, Sour Cream.
Adapted from an internet recipe.
Parmesan Mac & Cheese
This to me sounds really good, and only six ingredients. On my to make and taste list.
Ingredients
- 500 grams dry pasta shells, or any bite size pasta, (1 lb)
- salt, as needed
- 1/2 cup unsalted butter, cold, 1/2 standard block, divided into 8 pieces, (1 stick)
- 2 teaspoons course ground black pepper
- 1 cup milk
- 140 grams Parmesan cheese, store bought grated is perfect, (5 oz)
Instructions
- Heat a pot of salted water to boiling. When boiling, add the pasta and cook to just tender.
- While the pasta is cooking, heat a large non stick pan, add 2 tablespoons of butter (2 of the 8 pieces) and the black pepper. Stir often until the butter is melted and the black pepper is fragrant. Do not brown the butter.
- Add the milk and bring to a simmer, then add 1 piece of butter and whisk until the butter is fully melted and mixed in, then add another piece of butter, whisking to melt the butter in, repeat until all the butter is mixed in. Adjust the heat as needed to keep the milk at a simmer. If the pasta is not done when the sauce is ready, turn off the heat and cover.
- When the pasta is just tender, remove from heat and remove 2 cups of the pasta water and set the water aside. Drain the pasta well and add to the milk sauce. Heat on the pan should be medium. Toss the pasta with the milk sauce to fully coat the pasta.
- Add 1/3 of the Parmesan to the pasta, no need to measure this, just eye ball it and stir into the pasta, then add 1/2 cup of the pasta water. Stir until mixed well. Now add another 1/3 of the cheese and stir in, add another 1/2 cup of the pasta water if needed, goal is a nice smooth sauce, and it thickens as it cools as well. Stir in the last 1/3 of the cheese and add pasta water as needed to make a smooth sauce. Taste and season with salt as desired.
- Serve with sides of your choice for a nice meal. Enjoy.
Notes
Low cost.
Adapted from an internet recipe.
Chicken Piccata
This recipe comes from a good friend and is highly recommended, I was convinced when I read capers in the ingredients. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
For the Chicken
- 4 chicken breasts, boneless, skinless
- ½ cup all purpose flour
- 1 lemon, zested
- salt and pepper, as desired
- 2 tablespoons olive oil, and as needed
For the Sauce
- ¼ cup butter
- 1½ tablespoons all purpose flour
- 1 cup chicken broth, fresh or powdered, (Shortcut)
- 1½ tablespoons lemon or lime juice
- ½ cup dry white wine, or chicken broth
- 3 tablespoons capers, drained
- 2 tablespoons fresh parsley, chopped
- cooked pasta, your choice, for serving
Instructions
For the Chicken
- Pound the chicken with a meat tenderizer to about ½ inch thick, goal is to make sure of an even thickness so it cooks evenly.
- Add the flour, salt, pepper, and lemon zest in a shallow wide bowl, mix together. Roll the chicken in the flour mixture to coat evenly.
- Heat the oil on medium high heat in non stick pan. When the oil is hot, add the chicken, cooking in batches as needed, and cook about 4 to 5 minutes then turn them and cook another 4 to 5 minutes, until just cooked through, this will provide tender and juicy chicken, overcooked will be dry. Remove the chicken to a plate and cover to keep warm. Keep the pan handy.
For the Sauce
- Same pan on medium heat, add the butter, when melted, whisk in the flour and whisk until smooth, about 1 to 2 minutes. Slowly add the chicken broth, while whisking, until you have smooth mixture.
- Add the lemon or lime juice, wine (or additional broth), and the capers. Simmer the sauce for about 3 minutes, whisking often.
- Add the chicken to the pan and simmer for about 2 to 3 minutes to warm the chicken through.
- Add the parsley and stir in. The chicken should be warmed through now.
- Serve over cooked pasta of your choice. Enjoy.
Notes
Low cost per serving.
Shortcut: Chicken Broth.
Jammy Eggs
This sounds good, and easier than making deviled eggs. The eggs for this are not quite soft boiled and not quite hard per the recipe.
Ingredients
- 4 chicken eggs, room temperature
- 2 peperoncini peppers, in brine, drained
- 4 sprigs fresh parsley
- 1/4 cup mayo
- 1/2 teaspoon paprika, smoked or hot if you have it
- salt, as desired, to taste
Instructions
- Place the eggs in a sauce pan and fill with water to about 1 inch over the eggs, then remove the eggs, there, you just determined how much water you need in the sauce pan. Place the sauce pan on medium high heat and bring to a boil. When it is boiling, use a slotted spoon and carefully lower each egg into the water. Set your timer for 8 minutes.
- While the eggs are cooking, go ahead and prep the rest. Drain the two peperoncini, remove the stems, and finely dice them. Remove the leaves from the parsley sprigs and finely chop those, and both to a small bowl and mix together.
- In another small bowl, add the mayo and paprika, and mix together.
- Fill a bowl with water and ice. At 8 minutes, remove the eggs with a slotted spoon from the boiling water and place in the iced water. Leave in the iced water for 5 minutes.
- Peel the eggs, slice in half lengthwise and place on a serving tray, sprinkle the yolks with salt if desired.
- Top each egg with the paprika mayo and sprinkle on some of the peperoncini. Serve as appetizers or as a side dish.
Notes
Low cost.
Variant: 1. No peperoncini? No problem, use cornichons, olives, etc.
Adapted from an internet recipe.
Black-eyed Peas (Pressure Cooker)
I made these on 16 Jan 2019 and I will say these are good beans! I used my 9 liter (9½ quart) stove top pressure cooker with 12 psi (80 kPa) pressure for these. Follow all safety precautions for your model of pressure cooker.
Equipment
- Pressure Cooker
Ingredients
- 500 grams dry black-eyed peas, soaked at least 6 hours, (1 lb)
- 2 tablespoons cooking oil, very important
- 8 cups water
- salt and pepper, to taste
Instructions
- Rinse the beans and place in a large container, cover with 1-2 inches of water. Leave on the counter to soak for at least 6 hours. If soaking overnight, place in the fridge to prevent the beans from fermenting.
- When you are ready to start cooking, drain and rinse the soaked beans. Place the beans, water, cooking oil, and salt and pepper as desired to your pressure cooker.
- Place the lid on the pressure cooker, add the weight (jiggler). Turn the heat up to high. When the weight starts to move and release pressure, turn the heat to low or medium in order to maintain the jiggler moving and venting pressure (indicating you have full pressure.) Set your timer for 5 minutes.
- When 5 minutes have passed, turn off the heat, and carefully move the pressure cooker to an unused burner and allow a natural release of pressure, basically, just let the pot sit there until you have indication of zero pressure, 15-20 minutes.
- When the indication is zero pressure, pull off the weight (jiggler), then remove the lid. Drain the beans and use in any recipe calling for cooked beans. Or serve as is as a side dish. These beans are very tender. This bean broth is NOT recommended to save and use, I have tasted this broth, not what I would say is usable.
Notes
Used in Recipes Listed on this Site:
- Best-Ever Beans & Sausage, made it, GO-TO recipe.
Chicken Tikka Masala (Pressure Cooker)
This is an excellent pressure cooker chicken recipe! Very tasty! I made this on 22 Jan 2022 and the family loved this, this will be a regular now. I used my 9 liter (9½ quart) stove top pressure cooker with a pressure of 12 psi (80 kPa), so this will work as written with a electric pressure cooker. Links to the Shortcuts are listed in the Notes section.
Equipment
- Pressure Cooker
Ingredients
For the Marinade
- 1 kilo chicken breasts, boneless, skinless, (2 lb)
- 2 cups plain yogurt
- 1 tablespoon garam masala, Shortcut
- 1 tablespoon lemon or lime juice
- ½ teaspoon cayenne pepper
- ⅛ teaspoon ground ginger
For the Sauce
- 2 cups tomato sauce, Shortcut
- 4 cloves garlic, minced
- 1½ tablespoons garam masala, Shortcut
- 1 teaspoon paprika
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- 1 cup whipping cream
Instructions
- Rinse the chicken and cut into 1½ to 2 inch pieces, place in a mixing bowl.
- To the mixing bowl, add the remaining Marinade ingredients.
- Mix into the chicken. Cover and place in the fridge to marinate for 2 hours.
- In another mixing bowl, add all of the sauce ingredients, except the whipping cream, mix until well combined.
- When you are ready to cook, add the chicken and marinade to your stove top pressure cooker, NO LID at this point. Turn on the heat to medium or medium low and for about 5 minutes, stirring often.
- Add all the sauce mixture to the pressure cooker and stir to mix in. (And I missed taking this photo.)
- Once all mixed, place the lid on the pressure cooker and lock, turn heat to high and place the weight (jiggler) on the lid.
- When the jiggler starts to vent pressure, indicating full pressure, reduce heat to low or medium low in order to keep the jiggler just moving and venting pressure. Set your timer for 4 minutes.
- When 4 minutes have passed, turn off the heat and move the cooker to an unused burner to release pressure naturally, meaning just let the cooker set with no interaction from you.
- When the cooker indicates zero pressure inside, remove the lid, and place the cooker back on low heat. Stir in the cream and allow to simmer until sauce is thickened, about 5 minutes. (This photo is just showing the chicken right after I removed the lid, before stirring in the cream.)
- Serve with rice, as there is plenty of sauce.
