Shrimp reeks expensive. And it certainly can be expensive.
But it doesn’t have to be. Shrimp can be bought in a number of different varieties…cooked, raw, fresh, frozen, tailless, by count, from mini to jumbo prawn. It’s often on unadvertised sales, and can be found for less at “non-chain” grocery stores.
The next most expensive ingredient in many curries is the coconut milk. But don’t fret, it’s not uncommon for brand name coupons to be in circulation for coconut milk. And it’s not uncommon to see store brand cans for less than $1.50.
Reduce the costs of the shrimp and coconut milk as best you can…as the remaining ingredients are all very inexpensive. (Don’t pay more than $1 for a mango.)
Enough of this ingredient cost talk, let’s get to the good stuffs…
Shrimp Mango Curry
Yield – 4 to 6 servings
Prep Time – 5 minutes
Cook Time – Up to 20 minutes
1 Tbsp olive oil
1 bunch green onions
2 garlic cloves, crushed
1 15 oz can light coconut milk
1 1/2 Tbsp curry powder
1 tsp ground ginger
3/4 to 1 pound shrimp, with or without tails, cooked or raw
1 mango, peeled, seeded and diced
Salt and pepper to taste
1 cup brown rice, cooked
Cilantro for garnish
- In a large Dutch oven, heat the olive oil and saute the green onions and crushed garlic for 30 seconds to 1 minute. Stir in the coconut milk, curry powder and ginger.
- Drop the shrimp and diced mango into the sauce. Let cook for 3 to 5 minutes, or until shrimp have turned pink (if they were raw). Reduce heat to low and cook for 10 minutes, allowing flavors to marry.
- If you don’t plan to serve it right away, remove it from the heat and reheat, so the mangoes don’t overcook.
- Serve Shrimp Mango Curry over brown rice with cilantro garnish.
Twice baked potatoes…as a one-dish dinner.
Duffy T, a long time friend of $5 Dinners, sent my a note about the way they do twice baked potatoes. They turn them into an entire meal by adding either chicken or ham and broccoli and the cheese to mixture.
I couldn’t resist.
I loaded up the mashed potatoes with leftover ham from the freezer, broccoli florets, some green onions. And topped half of them with cheese (children don’t eat dairy.)
I made these just before leaving town for Smuckers earlier in the week. I had two as I ran out the door…leaving the rest of the meal behind for my husband and boys to enjoy.
While on the drive up to Orrville, something monumental happened.
Back story…several months ago my husband decided to switch his cell phone service to a “pay as you go” plan. He’s not much of a phone talker, not much of a texter and decided it would be worth the savings to drop him from the monthly plan and go to a pay as you go plan. The texts on his plan cost $$$. Nothing ridiculous, but enough that he chooses not to text often.
So I’m riding along towards northeast OH when I get a monumental text from my husband. “Thank you. Dinner was AMAZING!”
I smiled…and didn’t text back. Because that would cost money. I waited until we talked when I got to my hotel…and he kept raving and raving!
Twice Baked Potatoes Tip: Poke 2 fork-holes in the side of your potatoes when making twice baked potatoes. Place them on a baking sheet while cooking so any juices don’t drip to the bottom of the oven. Then they will slice perfectly down the length, and there will be no holes in the bottom of your “shells.”
Twice Baked One-Dish Potatoes
Yield – 6 to 8 servings
Prep Time – 20 minutes
Cook Time – 1 hour plus 30 minutes
8 large baking potatoes, poked in the side
1/2 cup milk, plus
1/4 cup butter, plus
Salt and pepper
2 cups diced ham
2 broccoli heads, cut into florets
1 bunch green onions, sliced
2 cups cheddar or mozzarella shredded cheese
- Poke the sides of the potatoes with a fork, place on baking sheet and bake at 400 for an hour, or until soft in the middle. May take longer for larger potatoes. Reduce heat to 350.
- Remove from oven, slit lengthwise and scoop out cooked potato flesh into mixing bowl.
- Stir in milk, butter, salt and pepper as you would for mashed potatoes. You may need more than 1/2 cup of milk and 1/4 cup of butter…just make mashed potatoes as you would normally.
- Mix in ham, broccoli florets and green onions. Spoon the mixture back into the shells. Top with shredded cheese.
- Bake at 350 for 15 to 20 minutes, or until cheese has melted.
- Serve Twice Baked One-Dish Potatoes, hot out of the oven.
I’ve been cooking up another project for the holidays.
Iâ€™ve put together this simple holiday entertaining guide to help you be the best hostess or guest during this holiday season. This guide is the antidote to every other holiday entertaining guide out there. And itâ€™s packed with the same help and love you get from $5 Dinners everyday.
Youâ€™re going to love chapters aboutâ€¦
- How much should you budget for your holiday meal
- What things must you include and what can you leave out
- Tips to outsmart the grocery stores and get the most value for your coupons
- The perfect plan to have everything cooked using only one oven
- And how to turn your leftovers into more amazing meals the next day
Plus there are 30 recipes for every aspect of your meal…free printable planners, free holiday sweet treats printable, and much more!
If you are interested in purchasing my Holiday Entertaining Guide, head on over to learn more! Also, you can get it for 50% off with the coupon code THANKS.
Books will be on sale first thing tomorrow (Monday, October 31st.)
Several weeks ago I purchased a large package of meat for beef stew, that was reduced for quick sale. I split the meat up into 3 baggies, added some seasoning and then tossed them in the freezer. Then came the $.59 butternut squash from Aldi.
Put it all together…and you’ve got this fantastic, warm your tummy stew. The Dutch oven does a fantastic job of cooking the beef, making it perfectly tender and ultra delicious. This stew has a wonderful balance of flavors, colors and textures…perfect for your next dinner!
(This stew could be served as is, or with any accompanying side dish.)
Dutch Oven Beef Stew with Butternut Squash
Yield – 4 to 6 servings
Prep Time – 15 minutes
Cook Time – 30 minutes
1 Tablespoon olive oil
3/4 lb. stew beef, seasoned with salt and pepper and minced onion
1 butternut squash, peeled, seeded and cubed
1 onion, chopped
1 4 oz. can sliced mushrooms
1 15 oz. can diced tomatoes, undrained
1/2 lb. baby carrots or equivalent carrot sticks
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and pepper to taste
- Add the olive oil to the Dutch oven and brown all sides of the stew beef. Once browned, add 6 cups of water or beef broth. (Add 1-2 more cups if you wish for it to simmer longer.)
- Then add the prepared butternut squash, onion, mushrooms, diced tomatoes, carrots and the seasonings. Season with salt and pepper to taste.
- Bring to a boil, then reduce heat and let simmer for 25 minutes, or until squash is fork tender.
- Cover and let simmer until ready to serve.
- Serve Dutch Oven Beef Stew with Butternut Squash in warmed soup bowls.
This recipe is part of the latest 21 Gluten Free Meals from Costco Plan.
This recipe is part of the 20 Slow Cooker Freezer Packs from Costco for $150 meal plan. Note that this is written as a single recipe, but is doubled in the Costco meal plan, so you will have enough ingredients to make 2 packs.
So I was chatting with my friend Christan about my Slow Cooker Maple Chicken recipe that I recently shared on $5 Dinners. She fixed it for her family and her girls (like my boys) couldn’t get enough.
We got to talking about recipes and slow cookers at our last MOPS meeting and she told me about a very similar recipe that she makes…but it’s curry and not maple. It’s almost identical…swapping out the maple for coconut milk and curry powder. The rest of the ingredients and the cooking method are the same!
- My kids loved this just as much as they did the Maple Chicken. I just had to convince them that the “yellow stuff” (colored from the curry powder) was really chicken. They goobled up their sweetened curried carrots and sweet potatoes without any prompting. (A mother’s dream…for her child to eat their vegetables without coersion being involved.)
- If you open your coconut milk and it’s hard and white on the top, don’t fret. It’s natural for coconut milk to separate. Just spoon it all into the slow cooker and whisk it up until it’s creamy.
Slow Cooker Sweet Potato and Chicken Curry
Yield – 4 to 6 servings
Prep Time – 10 minutes
Cook Time – 8 hours in slow cooker
- 1 can (15 oz.) light coconut milk
- 3 teaspoons curry powder
- 1 pkg (about 1.5 lbs.) boneless skinless chicken thighs
- Salt and pepper
- 3 medium sweet potatoes, peeled and cubed
- 6 carrot sticks, peeled and cut into 2″ pieces
- 1 small onion, chopped
- Salt and pepper over the top
- Whisk together the coconut milk and curry powder in the base of the slow cooker.
- Add the chicken thighs (or chicken breasts if you prefer), the sweet potatoes and carrots. Toss with the coconut milk.
- Sprinkle a little salt and pepper over the top.
- Set the slow cooker on low and cook for 8 hours.
- Serve Slow Cooker Sweet Potato and Chicken Curry.