Archive for the ‘* Best Value $1 or Less per Serving’ Category
Crock Pot Chicken Noodle Soup
July 26, 2018 Lee
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Crock Pot Chicken Noodle Soup

This sounds delicious and is on my to cook list. This is for a 6 quart or larger slow cooker. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500-750 grams chicken breasts, boneless, skinless, (1 - 1 1/2 lbs)
  • 1 large onion, diced
  • 2-3 carrots, peeled
  • 2 stalks celery, chopped
  • 3-4 cloves garlic, smashed and minced
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 2 teaspoons chicken stock powder, optional
  • 8-9 cups chicken broth, OR make from a shortcut
  • 250 grams dry egg noodles, wide, (8 oz)
  • fresh parsley, chopped, for garnish

Instructions
 

  • Trim the fat from the chicken breasts and place in your slow cooker.
  • For the carrots, you can simply slice, or use a Japanese technique called Rangiri. To cut the carrots like this, cut a piece of the carrot off at an angle, then rotate the carrot 1/4 turn, cut another piece off at an angle, repeat the turning and cutting. This makes for bite size pieces that gives more surface area per piece.
  • Top the chicken with the onion, carrots, celery, thyme, rosemary, bay leaf, and salt and pepper as desired. Sprinkle the chicken stock powder over the top.
  • Pour in the broth and lightly stir.
  • Cover and set the slow cooker to Low setting for 6 to 8 hours or to Hugh setting for 3 to 4 hours.
  • Remove the chicken with a slotted spoon to a mixing bowl and shred with two forks. Find and remove the bay leaf from the slow cooker, then add the chicken back to the cooker.
  • Stir in the egg noodles, cover, and use the Low setting only, cook for another 10 to 15 minutes or until the noodles are tender.
  • Ladle into bowls, garnish with parsley and a shake of black pepper, enjoy.

Notes

Low cost.
Shortcut: Chicken Broth.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,Soups, Stews, Chili - Slow Cooker
Crock Pot Chicken & Noodles II
July 26, 2018 Lee
3 Comments

Crock Pot Chicken & Noodles II

This comes from a good friend and is a another recipe for this classic comfort chow. On my to cook list. This is for a 6 quart or larger slow cooker. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 4-5 cups cooked chicken, chopped big, or 4 raw breasts
  • 1 onion, diced
  • 2 cans condensed cream of chicken soup, OR make from a shortcut
  • 6 cups chicken broth, OR make from a shortcut
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 2 cups frozen mixed vegetables
  • 680 grams frozen egg noodles, (24 oz)
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • For the COOKED chicken, chop it large, 1 inch or larger, this lessens the chance of the chicken falling apart in the slow cooker. For RAW chicken, use 4 whole chicken breasts.
  • For the egg noodles, folks in the US can easily use Reames brand FROZEN egg noodles (24 oz bag). If you do not have access to frozen egg noodles, you can use DRY wide egg noodles, about 1 1/2 to 2 cups.

Using COOKED chicken

  • To your slow cooker, add the chopped chicken and onion. Pour in the broth and soup, then add the black pepper and thyme. Cover and set your slow cooker to High setting and cook for 3 hours or until the onion is tender.

Using RAW chicken

  • To your slow cooker, add the RAW whole chicken breasts, and onion. Pour in the broth and soup, then add the black pepper and thyme. Cover and set your slow cooker to High setting and cook for 4-5 hours or until the chicken is cooked through.
  • Remove the chicken with a slotted spoon
  • Chop or shred the chicken and return to the slow cooker.

Continuing on...

  • While the chicken is cooking, take the frozen vegetables and noodles out of the freezer and allow to thaw for 30 minutes or so. If using DRY egg noodles, cook those in a pot of boiling salted water, but drain them when they are a few minutes from being tender, as they will finish cooking in the slow cooker.
  • When either the onion is tender if using cooked chicken, or when the raw chicken is chopped and returned to the cooker, stir in the vegetables and noodles.
  • Cover and continuing cooking on High setting for 60-90 minutes. Give the pot a stir every 30 minutes. Cook until the noodles are cooked and tender, do not over cook.
  • Stir in the parsley.
  • Serve and enjoy.

Notes

Low cost.
Shortcuts: Condensed Cream of Chicken Soup. Chicken Broth.
Variants: 1. For a thinner consistency, stir in 1-2 cups more chicken broth. 2. Use fresh vegetables if you desire or add additional items, such as celery, mushrooms, or bell peppers. 3. Use homemade egg noodles. 4. Use homemade spatzle in place of the egg noodles.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Chicken - Slow Cooker
Bleu Cheese & Olive Pasta Salad
July 22, 2018 Lee
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Bleu Cheese & Olive Pasta Salad

Easy and common ingredients. Delicious!
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Prep Time 15 minutes
Total Time 15 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 250 grams dry spiral pasta, (8 oz)
  • 1/2 cup mayo
  • 1/4 cup lemon or lime juice
  • salt and pepper, as desired
  • 1 cup spring onion, chopped, white and green, about 1/4 inch slices
  • 1/2 cup Bleu cheese, cold, crumbled
  • 1/2 can black olives, drained, sliced

Instructions
 

  • Cook the pasta in a pot of salted boiling water, until just past done. Drain, and run under running water to cool and stop the cooking process, drain well. Place in a large mixing bowl and set aside.
  • While the pasta is cooking, in a small bowl, add the mayo, lemon or lime juice, and whisk together, season with salt and pepper to taste, as desired. Whisk until smooth. Prep the olives, cheese, and spring onion.
  • Add the prepped items and dressing to the pasta and toss to mix well. Cover and place in the fridge for at least 2 hours before serving.
  • Serve as a side dish with any meal. Enjoy.

Notes

Low cost.
Variants: 1. Add hard boiled quail eggs. 2. Add cherry tomatoes sliced in half lengthwise.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Sides - Salads
Pepper Chicken Stir Fry
July 21, 2018 Lee
1 Comment

Pepper Chicken Stir Fry

Can never go wrong with a stir fry, and this one is excellent. I made this on 21 July 2018, absolutely perfect.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Asian
Servings 4 servings

Ingredients
  

For the Marinade

  • 4 chicken breasts, boneless, skinless, cut into 1 inch pieces
  • 2 tablespoons light soy sauce
  • 1 teaspoon garilc, smashed and finely minced
  • 1 tablespoon sesame oil
  • 1 teaspoon black pepper

For the Stir Fry

  • 1/4 cup oyster sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons vhite vinegar
  • 1 teaspoon black pepper
  • 1/2 cup water
  • 3 tablespoons cornstarch, divided
  • 3 tablespoons cooking oil, divided
  • 1 large onion, chopped into 1 inch pieces
  • 1 green bell pepper, chopped into 1 inch pieces
  • 1 red bell pepper, chopped into 1 inch pieces
  • 4 cloves garlic, smashed and minced
  • 1/2 inch fresh ginger, grated, or 1/4 teaspoon powdered
  • white sesame seeds, for garnish if desired

Instructions
 

  • In a mixing bowl, add the Marinade ingredients.
  • Mix together with your hands, let the chicken marinate for 15-30 minutes.
  • While the chicken is marinating, prepare the onion and peppers. I only had one bell pepper so I sliced up some Shiitake mushrooms.
  • In another bowl, whisk together the oyster sauce, light soy sauce, water, black pepper, and 1 tablespoon of the cornstarch. Set this aside.
  • After the chicken has marinated, add the remaining 2 tablespoons of cornstarch. Use a spoon and mix together to coat the chicken all over.
  • Heat a large non stick pan with 2 tablespoons of oil, on medium high heat. Add the chicken.
  • Stir fry for about 5 minutes, then remove the chicken from the pan and set aside.
  • Add the last tablespoon oil and when hot, add the onions and peppers, stir fry for a few minutes and the colors will brighten. Add the ginger and garlic and stir fry for another minute.
  • Return the chicken to the pan, give the sauce another quick whisk then stir that into the pan. Stir fry to coat the chicken well and the sauce thickens. Remove from heat.
  • Serve with rice or vegetables of your choice on the side.

Notes

Chicken breasts cost 66 Baht/kilo, 4 breasts should be about a kilo. For 4 servings, this is about 50 cents per serving.
Variants: 1. Use one color of bell pepper, or use a yellow bell pepper in place of a red or green pepper. 2. Add broccoli. 3. Add mushrooms, Straw, Oyster, or Shiitake would work well in this.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Cucumber Sandwiches
July 19, 2018 Lee
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Cucumber Sandwiches

These can be a light lunch or served as an appetizer. These sound delicious! Simple ingredients and very common to find. On my to make list. Keep in mind, an electric mixer is not required for this, you can easily mix this by hand, just follow the instructions if you do not have an electric mixer.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Course Appetizer, Lunch
Cuisine American
Servings 30 appetizers

Ingredients
  

  • 1 loaf sliced bread, crusts cut off
  • 250 grams Cream cheese, room temperature
  • 3 tablespoons mayo
  • 2 teaspoons fresh dill, chopped
  • 1 teaspoon fresh chives, finely chopped
  • 1/4 teaspoon garlic powder
  • 1 English cucumber, long, thinly sliced, think mandolin
  • fresh dill, chopped, for assembly
  • fresh chives, finely chopped, for assembly
  • salt and black pepper, as desired

Instructions
 

Using an Electric Mixer

  • In a mixing bowl, add the room temperature cream cheese and mayo, and mix until smooth.

NOT Using an Electric Mixer (my preferred way)

  • In a mixing bowl, add the room temperature cream cheese, mash with a potato masher, yes, I know this sounds weird, just go with it, it works. When the cream cheese is mashed well, now you can use a heavy spoon to mix in the mayo. See, wasn't that easy?

Continuing on...

  • When the cream cheese and mayo is a nice smooth mixture, stir in the dill, chives, and garlic powder. Season to taste with salt and pepper as desired.
  • For the cucumber, skin on or off is your choice, some like skin on for the color, some like it off. An alternative is the peel strips off, so the cucumber is in strips before peeling, totally up to you.
  • Slice the cucumber thinly, the use of a mandolin is highly recommended.
  • Lay out the bread slices and cut off the crusts, makes for a very nice presentation when served as appetizers. Spread the cream cheese mixture on each slice of bread.
  • Top half of the slices with a good layer of the cucumber slices, overlapping them the slices.
  • Place the remaining slices on top, cream cheese spread side down. Slice each into 3 sections. If you want to make smaller appetizers, slice in 3 sections then cut all three in half to make 6 tiny sandwiches. You may want to use toothpicks inserted in the centers of the smaller ones to keep them together.
  • Serve and enjoy.

Notes

The cream cheese will cost about 150 Baht/250 grams. This recipe makes a lot of appetizers so I will say this is overall, low cost.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Cucumber Bites
July 19, 2018 Lee
1 Comment

Cucumber Bites

Low cost, great sounding appetizers. This is a make what you need guide, no quantities provided.
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Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 0

Ingredients
  

  • cucumber
  • Cheddar cheese, real cheese, thinly sliced
  • deli ham, or smoked ham
  • toothpicks, as needed

Instructions
 

  • Peel or not peel the cucumbers, or peel in strips, feel free to get creative to make ridges, etc. Slice about 1/4 to 3/8 inch thick.
  • Slice the cheese and cut into squares that will cover, and slightly overhang a slice of cucumber.
  • To assemble, place a slice of cucumber on a tray, add a slice of cheese, fold up a slice of deli ham into quarters and place onto the cheese, top the ham with another slice of cheese, then place another slice of cucumber on top and poke a toothpick in the center to hold it together. Repeat for as many as you would like to make.
  • Serve.

Notes

Low cost.
Variants: 1. Use deli sliced turkey, chicken, Genoa salami, or pepperoni. 2. Use Swiss, Gouda, or Edam cheeses.
From seeing a photo.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS
Italian Pasta Salad
July 18, 2018 Lee
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Italian Pasta Salad

Adapted from an internet recipe.
This is a base recipe that you can tailor every time you make this so it is never the same. This is a make ahead salad, meaning you make this the day before, then chill it overnight, allowing the flavors to blend. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Side
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams dry Penne pasta, or ziti, rigatoni, or maccheroni, (1 lb)
  • ½ purple onion, diced
  • 1 can black olives, drained and sliced
  • 1 ½ tablespoons Italian seasoning, Shortcut
  • ½ cup apple cider vinegar
  • ½ cup sugar
  • salt, to taste

Customize the Salad with:

  • chicken, cooked, diced
  • ham, diced
  • shrimp, cooked, peeled
  • tofu, cubed, fried
  • pepperoni, sliced
  • Italian sausage, cooked, crumbled
  • bacon, cooked crispy, crumbled
  • anchovies
  • Mozzarella cheese, shredded or cubed
  • Parmesan cheese, grated
  • Provolone cheese, shredded
  • cherry tomatoes, halved
  • celery, chopped
  • carrot, julienned
  • green olives, sliced
  • fresh basil, chopped
  • fresh parsley, chopped
  • hard boiled quail eggs, peeled

Instructions
 

  • Cook the pasta in a pot of boiling, salted water, until tender. Over cooked by a minute or two is preferred. For pasta salads, just tender pasta is not desired, since the pasta is not being cooked further in a sauce, you want well cooked pasta. Drain the pasta and rinse under cold water to stop the cooking process. Place the pasta in a large mixing bowl.
  • While the pasta is cooking, mix together the vinegar and sugar.
  • Add the vinegar mixture and Italian seasoning to the pasta and mix well to coat all the pasta and distribute the seasoning. Let the pasta cool.
  • Once the pasta is cooled, mix in the onion and olives and mix well.
  • Cover and place in the fridge overnight.
  • Now the base recipe is ready. This can be served as is, or dressed up as you desire. Add any of the Customize ingredients as you desire to change this salad each time you make it.

Notes

The base recipe is low cost, depending on other added items, that will increase the per serving, but certainly not over $1 per serving.
Shortcut: Italian Seasoning.
* Best Value $1 or Less per Serving,Sides - Salads
English Muffin Bread II
July 18, 2018 Lee
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English Muffin Bread II

Sounds like a great toasting bread, on my to cook list. This is a no knead batter bread.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Cuisine American
Servings 2 loaves

Ingredients
  

  • 687 grams all purpose flour, (5 1/2 cups if no scale)
  • 2 tablespoons dry yeast
  • 1 tablespoon honey
  • 1/4 cup warm water
  • 2 teaspoons salt
  • 1/4 teaspoon baking powder
  • 2 1/4 cups warm milk
  • butter, as needed
  • yellow cornmeal, as needed

Equipment needed

  • 2 bread pans

Instructions
 

  • Grease your two bread pans with butter and dust with cornmeal. Set these aside.
  • In a large mixing bowl, add the yeast, water, and honey and mix together, set this aside.
  • In another large bowl, mix together the flour, salt, and baking powder.
  • To the yeast mixture, add the milk and 1 cup of the flour mixture and mix together well.
  • Add the remaining flour a cup at a time and mix into the batter (you may have some flour left over, that is ok), you are looking for a soft, wet batter.
  • Spoon the dough into the bread pans.
  • Set the bread pans aside until the batter has doubled in size and is at the top of the pan or just a bit over. This can take 30-40 minutes.
  • While the batter is rising, preheat your oven to 220 C (425 F).
  • When the batter is ready, sprinkle the tops with cornmeal. Bake for 15 minutes. For a crispier and more golden crust, bake for 20-25 minutes.
  • Remove from oven and remove from pans, place on a wire rack and allow to cool.
  • Slice, toast, and enjoy with butter, honey, or your favorite jam.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Icebox Cookies
July 16, 2018 Lee
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Icebox Cookies

Sounds tasty, on my to cook list. These come from a good friend that is an excellent cook. I am looking forward to making these. This can be made ahead and frozen for several weeks before you bake them, just thaw in the fridge for a day or two before baking.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • 3 cups brown sugar, packed
  • 1/3 cup white sugar
  • 3 eggs
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 4 cups all purpose flour
  • 1 cup nuts, chopped, optional

Instructions
 

  • Cream together the sugars, butter, and eggs until smooth.
  • In another bowl, mix together the flour, salt, baking soda, and cinnamon.
  • Slowly mix the flour mixture with the butter mixture until well combined.
  • Shape dough into logs, place on wax/parchment paper and roll. Place in the fridge overnight. As an option, you can roll and place in the freezer for up to 3 weeks, just thaw for a few days in the fridge before use.
  • Preheat your oven to 180 C (350 F), line a baking sheet with parchment paper.
  • Unwrap the log, slice, and bake for 8 to 12 minutes or until the edges are golden brown.
  • Let cool for 5 minutes then transfer to a wire rack to cool completely.

Notes

Low cost.
Recipe provided by good friend, Patti Stone.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Cream Cheese Chocolate Chip Cookies
July 16, 2018 Lee
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Cream Cheese Chocolate Chip Cookies

This comes from a good friend and these sound incredibly good! Certainly on my to cook list, and soon.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

  • 125 grams Cream cheese, softened, 1/2 block, (4 oz)
  • 1/2 cup butter, room temp, 1/2 block, (1 stick)
  • 1/2 cup brown sugar, packed
  • 1/4 cup white sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chocolate chips

Instructions
 

  • Preheat your oven to 180 C (350 F) and line a baking sheet with parchment paper or lightly grease with butter.
  • Beat together cream cheese, butter, and both sugars until light and fluffy. Add the egg and vanilla and beat some more.
  • In a separate bowl, nix together the flour, baking powder, and salt.
  • Slowly mix in the flour mixture, once fully combined, fold in the chocolate chips.
  • Drop by teaspoons on the baking sheet, leaving 1 inch spacing.
  • Bake for 10-14 minutes or until set and lightly browned on the edges. Let cool for 5 minutes, transfer to a wire rack to cool fully.

Notes

Low cost.
Recipe provided by good friend, Patti Stone.
United States.
* Best Value $1 or Less per Serving,DESSERTS