Archive for the ‘* Best Value $1 or Less per Serving’ Category
Breakfast Pizza
May 24, 2018 Lee
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Breakfast Pizza

This sounds good and uses fresh hash browns, not frozen. On my to cook list.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams potatoes
  • 6 eggs, divided
  • 2 cups Cheddar cheese, divided
  • salt and pepper, as desired
  • 6 strips bacon, cooked crispy, crumbled
  • fresh chives, chopped, for garnish
  • olive oil or butter, an oil mister works great

Instructions
 

  • Preheat your oven to 200 C (400 F). Lightly coat a baking sheet or pizza pan with butter or spray with olive oil using an oil mister.
  • Wash and scrub the potatoes. Shred, and place in water, rinse, and squeeze dry, repeat the water, rinse, and squeeze steps 3-4 times until the water that is squeezed out runs clear, there, you just rinsed out the starch and made your own has browns.
  • Add the hash browns to a large mixing bowl, add 2 eggs, 1/2 cup cheese, and season with salt and pepper to your liking. Mix to combine.
  • Place the hash brown mixture on the prepared baking sheet or pizza pan, use your hands and pat this down to a round pizza shape.
  • Bake for 20 minutes or until golden brown.
  • While the potato crust is baking, heat a non stick pan and when hot, cook the bacon until crispy, then place the bacon on a paper towel lined plate to drain, then crumble.
  • Remove the potato crust from the oven, top with the remaining cheese and crack the remaining eggs onto the crust, sprinkle on the crumbled bacon and season with salt and pepper.
  • Bake again for about 15 minutes to set the egg whites but with runny yolks, or bake for 18 to 20 for firmer yolks.
  • Remove from oven, sprinkle with the chives, slice, serve, and enjoy.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,BREAKFAST (for dinner!),POTATOES
Marinated Cherry Tomato Salad
May 23, 2018 Lee
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Marinated Cherry Tomato Salad

This sounds really good and comes from a very good friend in the US.
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Prep Time 10 minutes
Total Time 2 hours 10 minutes
Course Side
Cuisine American
Servings 4 servings as a side

Ingredients
  

  • 1/4 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons fresh basil, chopped
  • 1 teaspoon fresh oregano, chopped
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon salt
  • 4 cups cherry tomatoes, cut in half

Instructions
 

  • In a small bowl, add everything except the tomatoes, whisk until combined to make the dressing.
  • Add tomatoes to a large mixing bowl, add the dressing and gently toss to coat. Cover and place in the fridge for at least 2 hours or up to 8 hours before serving.
  • Serve as a side with your favorite main dish like chicken or fish.

Notes

Low cost.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.
* Best Value $1 or Less per Serving,Sides - Salads
Lemon & Thyme Chicken
May 22, 2018 Lee
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Lemon & Thyme Chicken

This sounds good, but when I make this, I will use limes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 1-2 tablespoons olive oil
  • 5-6 cloves garlic, smashed and finely minced
  • 1/3 cup chicken broth, fresh or from powder
  • zest from lemon
  • juice from 1 lemon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon fresh thyme leaves
  • 2 sprigs fresh thyme, or 1 teaspoon dried thyme
  • 3 chicken breasts, boneless, skinless
  • salt and pepper, as desired
  • 1 lemon, cut into 4 wedges

Instructions
 

  • Preheat your oven to 200 C (400 F). Grease a baking dish, say a 7x11 dish, with butter or olive oil using a oil mister.
  • Heat the olive oil in a non stick pan on medium heat, when hot, add the garlic and stir for 1 minute until fragrant. Do not burn the garlic, no one likes burnt garlic.
  • To the pan, add the broth, lemon zest and juice, oregano, and the thyme leaves, stir then pour this into the prepared baking dish.
  • Season each side of the chicken breasts with salt and pepper as desired, then place into the dish along with the lemon wedges and sprigs of thyme. If not using fresh sprigs, sprinkle some dried thyme over the chicken.
  • Bake for 30-40 minutes, spooning the liquid over the chicken 2 to 3 times. Cook until the juices run clear from the chicken and it is cooked through.
  • Remove from the oven and let rest for 5 minutes, serve and spoon the juices from the baking dish over the chicken.

Notes

I will price this when I get chicken breasts again at Tesco, for now, I will say this is easily Low cost per serving.
This recipe for Lemon and Thyme Chicken Breasts is from For the Love of Cooking.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY
Spaghetti with Leeks
May 22, 2018 Lee
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Spaghetti with Leeks

Sounds very good, and the beauty of this is, it is a one pot dish, always a bonus when it comes to clean up. I think this would be a very nice side dish or a light meal with a salad on the side.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish, Side
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 5 cloves garlic, smashed and minced
  • 3 spring onions, chopped, white and green parts
  • 2 leeks, thinly sliced, rinsed well
  • 1 medium shallot, diced
  • 1-2 anchovy fillets
  • 1 pinch red pepper flakes, or to taste
  • 500 grams dry spaghetti, broken in half, (1 lb)
  • 3 3/4 cups chicken stock, fresh or from powder
  • 3/4 cup whipping cream
  • salt, to taste
  • 2 tablespoons chives, chopped
  • 1/4 cup Parmesan cheese, grated

Instructions
 

  • In a large pot, heat the olive oil, when hot, add the garlic, spring onion, leeks, and shallot and cook stirring often until the leeks are softened, about 5-7 minutes.
  • Add the anchovy fillet(s) and mash that up, then add the red pepper, stock, cream, spaghetti, and salt as desired and bring to a boil. Reduce to a simmer and cook until the spaghetti is tender and a sauce forms, about 10-15 minutes.
  • Stir in the chives and cheese, season with salt as desired.
  • Serve with additional Parmesan cheese on the side as a topping.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA,SIDES
Deviled Egg Pasta Salad
May 21, 2018 Lee
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Deviled Egg Pasta Salad

I love deviled eggs and pasta salads, and this recipe interested me. I made this on 22 May 2018, and the taste is excellent. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 30 minutes
Total Time 2 hours 30 minutes
Course Side
Cuisine American
Servings 0

Ingredients
  

  • 8 hard boiled eggs, peeled and cooled
  • 400 grams dry pasta, elbow macaroni, spirals, bite size, (14 oz)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons Dijon mustard
  • 1 1/4 cup mayo
  • 1 cup dill pickles, chopped, as desired, OR make from a shortcut
  • 1/2 red onion, diced
  • 2 stalks celery, diced
  • 1/2 cup pitted black olives, chopped
  • 1 teaspoon paprika, smoked paprika would be best

Instructions
 

  • Cook the pasta in a pot of salted water until tender, drain and run under water to cool it down. Add to a large mixing bowl after it is well drained.
  • Cut the eggs in half, remove yolks and place in a separate bowl. Mash the egg yolks with a fork and set aside. chop the egg whites and add to the pasta.
  • Add the pickles (I used 6 spears from a pint jar), onion, celery, and olives.
  • Add the salt, pepper, mustard, mayo, paprika, and the mashed yolks.
  • Mix together until well coated. I use a large pot to mix everything, then transfer to a smaller mixing bowl to chill.
  • Refrigerate for at least 2-3 hours before serving.
  • Garnish with a light sprinkling of paprika if desired. Serve and enjoy.

Notes

Low cost.
Shortcuts: Fridge Dill Pickles, Perfect Hard Boiled Eggs.
Variant: 1. Top with sliced hard boiled eggs before serving.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,Sides - Salads
Tuna Loaf
May 20, 2018 Lee
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Tuna Loaf

Adapted from an internet recipe.
It has been many many years since I have had tuna loaf, and I am enjoying this one, excellent flavor, and easy to put together. Use fresh cooked tuna or canned in brine, either one is perfectly acceptable. This recipes screams of variants that you can use to make it different each time it is prepared. Links to the Shortcuts are listed in the Recipe Notes section.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 6 servings

Equipment

  • Loaf Pan (5x9 inch)
  • Oven

Ingredients
  

  • 425 grams tuna, fresh cooked or canned in brine, (15 oz), Shortcut
  • ½ cup bread crumbs, Shortcut
  • 2 eggs
  • ½ cup green bell pepper, diced
  • ½ cup onion, diced
  • ¼ cup milk
  • ½ teaspoon Worcestershire sauce
  • salt and pepper, as desired
  • dash tabasco sauce, optional

Instructions
 

  • For the tuna, I used 3 cans of tuna in brine, drained well. Weight listed on each can was 185 grams net, 140 grams drained. For fresh cooked, go with 425 grams (15 oz).
  • Preheat your oven to 180° C (350° F). Get out a loaf pan and grease with butter.
  • In a large mixing bowl, add all the ingredients, seasoning with salt and pepper as desired, as well as Tabasco sauce if desired.
  • Use a large spoon and mix together.
  • Pack mixture into the prepared loaf pan.
  • Place in the oven and bake for about 45 to 50 minutes or until the top is golden brown. Cool for 10 minutes before slicing.
  • Serve with sides of your choice and enjoy.

Notes

Low cost, even more so if using fresh cooked tuna.
Shortcuts: Fresh Tuna, Bread Crumbs.
Variants: 1. Use red bell pepper in place of green. 2. Saute the bell pepper and onion prior to mixing in with the tuna. 3. Add chopped hard boiled eggs. 4. Add sliced green olives. 5. Add chopped fresh parsley or cilantro. 6. Add another can of tuna.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Tuna
Rotsi-topped Fish Pie
May 19, 2018 Lee
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Rotsi-topped Fish Pie

Rotsi (Rösti) is a new term for me, I had to look that up, Swiss in origin meaning shredded par boiled potato. Normally when I see fish pies they are topped with mashed potatoes or just a nice cheese sauce, so this sounds really good for a different topping. I am going to use my individual serving dish or dishes to test this recipe out and will validate the ingredient amounts as well. On my to cook list and soon. Many variants to make this a different dish every time you prepare it.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 1 large potato, 300 grams, (10-11 oz)
  • 250 grams white fish fillets, skinless, boneless, (8-9 oz)
  • 2 hard boiled eggs, peeled and quartered
  • 1 1/4 cups milk
  • 3 1/2 tablespoons butter, divided
  • 1 leek, thinly slice, rinsed well
  • 2 tablespoons all purpose flour
  • 2 tablespoons fresh parsley, chopped
  • 2 teaspoons Dijon mustard
  • salt and pepper, to taste

Instructions
 

  • Wash and scrub the potato, certainly use more smaller potatoes if you do not have one large one. Cut the potato in half. Heat a sauce pan with salted water, when boiling, add the potato pieces and cook for about 5-6 minutes, you want firm, not fully tender potatoes as you are going to shred them. When the potatoes have been cooked, slightly, drain them and run under cold water to stop the cooking process. Set them aside.
  • In a sauce pan, add the milk and fish, bring to just a simmer for 5 minutes, this is precooking the fish, and getting some fish juices mixed into the milk. Remove the fish and drain them, retain the milk and set aside.
  • Heat half of the butter in a sauce pan, then add the leek and saute for about 5 minutes or until soft. Whisk in the flour and continue to whisk for 1 minute, then remove from heat, then slowly add the milk while whisking. Return to heat and whisk until the sauce comes the sauce comes to a boil, reduce to a simmer for 2 minutes, remove from heat and stir in the parsley and mustard, season with pepper as desired. Set this aside.
  • Preheat your oven to 180 C (350 F). Get out a small baking dish, I am going to try this with one or two small individual Pyrex dishes.
  • Flake the fish into chunks and fold into the sauce. Gently fold in the quartered eggs. Pour mixture into the dish or dishes.
  • Grate the potato pieces then melt the butter in a small sauce pan. Toss the butter with the potatoes, season with salt and pepper as desired. Scatter the potatoes over the dish.
  • Place the dish in the oven and and bake for 10-20 minutes to get the potatoes golden brown and tender.
  • Serve.

Notes

Low cost.
Variants: 1. Use a combination of fish, like whitefish and salmon. 2. Add shrimp. 3. Omit the eggs. 4. Add peas to the sauce. 5. Add some shredded cheese to the potatoes or place on top of the potatoes. 6. Replace the leek with diced onion. 7. Go heavy handed with the pepper in the sauce. 8. Add extra mustard to the sauce.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish
Orange Drop Cookies
May 18, 2018 Lee
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Orange Drop Cookies

These sound delicious and comes to me from a very good friend in the US, and her description of these is "They are a light cookie. Not as heavy as I expected. This is now, my favorite." I look forward to making these as well as enjoying them.
Print Recipe
Prep Time 30 minutes
Cook Time 8 minutes
Total Time 38 minutes
Course Dessert
Cuisine American
Servings 0

Ingredients
  

For the Cookies

  • 2/3 cup shortening
  • 3/4 cup sugar
  • 1 egg
  • 1/2 cup fresh orange juice
  • 2 tablespoons orange zest
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups all purpose flour

For the Glaze

  • 3 tablespoons butter, melted
  • 1 1/2 cups powdered sugar
  • 1 1/2 tablespoons fresh orange juice
  • 2 teaspoons orange zest

Instructions
 

For the Cookies

  • Preheat your oven to 200 C (400 F).
  • In a large mixing bowl, cream together the shortening and sugar until smooth, then add orange juice, zest, and the egg.
  • Sift together the flour, baking powder, baking soda, and salt (just put that all in a separate bowl and mix it). Now mix that into the wet ingredients. Mix well.
  • Drop by teaspoonfuls onto an ungreased cookie sheet, and bake for 8-10 minutes. Remove from the oven and cool completely.

For the Glaze

  • In a mixing bowl, add the Glaze ingredients. Beat together. If glaze is too runny, mix in more powdered sugar, if too thick, add more orange juice a few drops at a time.
  • Drizzle glaze over the cooled cookies, enjoy.

Notes

Low cost.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.
* Best Value $1 or Less per Serving,DESSERTS
Olive Cheese Bread
May 18, 2018 Lee
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Olive Cheese Bread

This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. 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
Cuisine American
Servings 1 loaf

Ingredients
  

  • 1/2 cup sour cream, OR make from a shortcut
  • 1/2 cup vegetable oil
  • 2 eggs, chicken or duck
  • 2 tablespoons sugar
  • 1 3/4 cups all purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup green olives with pimento, sliced
  • 1/4 cup black olives, pitted, sliced
  • 1/2 cup Cheddar cheese, shredded

Instructions
 

  • Preheat your oven to 180 C (350 F) and line a loaf pan with parchment paper and lightly spray some olive oil on the paper and sides of the pan.
  • In a large mixing bowl, cream together the sour cream, oil, eggs, and sugar until smooth.
  • Add the flour, baking powder, and salt, stir until just combined.
  • Fold in the cheese and olives.
  • Pour into the prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean.
  • Remove from the oven to a rack to cool completely.
  • Run a knife around the sides and turn out onto a rack. Slice when cooled, and better if chilled first.

Notes

Low cost.
Shortcut: Sour Cream.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.
* Best Value $1 or Less per Serving,BREAD & PASTRY
Dill Pickle Bread
May 18, 2018 Lee
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Dill Pickle Bread

This sounds really good and comes from a very good friend in the US. On my to cook list for sure after I make some sour cream. Several money saving shortcuts are listed as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Cuisine American
Servings 1 loaf

Ingredients
  

  • 1/2 cup sour cream, OR make from a shortcut
  • 1/2 cup vegetable oil
  • 2 eggs, chicken or duck
  • 2 tablespoons sugar
  • 1 3/4 cups all purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon dill pickle juice
  • 1/2 cup dill pickles, chopped
  • 1/2 cup Cheddar cheese, shredded
  • 2 tablespoons fresh dill, chopped, or frozen and thawed, chopped

Instructions
 

  • Preheat your oven to 180 C (350 F) and line a loaf pan with parchment paper and lightly spray some olive oil on the paper and sides of the pan.
  • In a large mixing bowl, cream together the sour cream, oil, eggs, and sugar until smooth.
  • Add the flour, baking powder, salt, and pickle juice, stir until just combined.
  • Fold in the cheese, pickles, and dill.
  • Pour into the prepared loaf pan. Bake until golden brown and a toothpick inserted into the center comes out clean.
  • Remove from the oven to a rack to cool completely.
  • Run a knife around the sides and turn out onto a rack. Slice when cooled, and better if chilled first.

Notes

Low cost.
Shortcuts: Sour Cream, Fridge Dill Pickles.
Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.
* Best Value $1 or Less per Serving,BREAD & PASTRY