$10 buck dinners!

Well balanced meals for a family of 4. $10 or less!


Creamy Cajun Rigatoni with Shrimp & Andouille

Posted by Renae

Creamy Cajun Shrimp and Andouille Pasta

Apparently veggie prices are going to sky rocket for a few months. I’m told it’s because of flooding and frost. It was quite shocking to see lettuce AND celery at $2 a bunch. But, luckily, Sprouts seemed to counteract the high veggie prices with some great meat and seafood deals. Sounds good to me. Shrimp and Andouille? Hmmm. Screams cajun pasta to me! How about you? Oh, and if you like it super spicy (like me and my hubby), top with a dash of cayenne. Yummo!

Creamy Cajun Rigatoni:

1/2 to 3/4 bag of rigatoni pasta (or your preferred pasta) cooked as directed – $.75
1/2 lb Shrimp (41-50 count) – $2.49 (on sale this week for $4.99/lb)
1 or two andouille (sliced on bias) – $.99 (on sale this week. I used one, should have used 2)
1 green pepper, diced – $.77
1/2 onion, diced – $.25
1 large Roma Tomato, diced – $.35
2 cups half and half – $1.75
1 small can of drained, mushrooms – $.79
1/4 cup parmesan cheese, grated – $.50
1 cup milk – fridge
3 Tbsps butter (olive oil for more heart healthy) – $.40
2 Tbsp flour – pantry
3 Tbsps Cajun or Soul Seasoning – pantry
1/2 tsp salt – pantry
1 tsp minced garlic – pantry
1/2 pepper – pantry

COST: $9.04

Place shrimp in bowl and season with 1 tablespoon Soul Seasoning. Toss till coated and set aside.

In a large skillet over medium heat, sauté andouille in butter or olive oil until cooked, then add shrimp. Cook a few mins on each side (till pink), then remove shrimp and andouille. Shell shrimp while continuing to cook cream sauce.

In the same pan, sauté onion, green pepper, mushrooms and garlic. Cook for about 2-3 mins, then add diced tomato and sprinkle remainder of soul or cajun seasoning over veggies. Mix and continue cooking on medium heat. Add flour and stir. Whisk in milk and stir till thick and mixture comes to simmer. Add parmesan cheese and stir. Add half and half, as well as sausage and shrimp to milk/roux mixture. Bring back up to simmer and immediately turn off.

Pour sauce over cooked and well drained rigatoni or linguine and toss. Top with more Parmesan cheese and serve with salad or garlic bread.

We served with some fresh cut french bread. The loaf price at our local fresh market is $1.29, but we only used half, so add I added .$.65 cents.

GRAND TOTAL: $9.69 (Pasta and French bread)

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Chicken Stuffed Poblano with Calabacitas

If you like stuffed bell pepper, you will LOVE stuffed Poblano! Add to the dish, Calabacitas, and you have a Southwestern meal that is so delicious, so rich, so pretty, you’ll want to share it with everyone!  Fresh and fun, and a little bit spicy.  Perfect for a dinner party with friends!

Chicken Stuffed Poblano Chile:

4 poblano chiles – $2.09
1 large onion, diced – $.25
2 tsp minced garlic (or 1 tsp garlic salt) – pantry
2 Tbsp Canola oil – pantry
1 lb boneless chicken breast or thigh (I use thigh. It’s cheaper and I like dark meat) – $1.97
2 roma tomatoes, diced – $.50
1 can red beans (kidney), drained – $.65
1 cup monterey jack cheese, shredded – $.75
1 tsp salt – pantry
1 Tbsp red chili powder – pantry
Dash of cumin – pantry
2 Tbsp chopped Cilantro (optional)
1/2 tsp pepper – pantry

COST: $6.21

Using a sharp paring knife, cut a slit lengthwise from stem to tip of poblano chile. Leave the stem intact. Once you slice lengthwise, make small slits to the side so you can open the chile when you’re ready to stuff.

Carefully cut away the seeds and membrane, if you choose. I leave them, but if you don’t want seeds, rinse the inside of the peppers and set aside.

In a large fry pan, heat 1 Tbsp oil over medium to high heat. Add chicken. Sprinkle with cumin, salt and pepper and cook till done and brown. Remove cooked chicken from pan and let cool.

In same fry pan, add 1 Tbsp oil and cook onions till tender, then add garlic and tomatoes. Sauté for 2-3 minutes and add beans and mix. Chop cooked chicken into desired small chunks and add to bean mixture. Last, add red chili powder and cilantro. Mix and stuff Poblano peppers.

In preheated oven (350 degrees), spray a 2 quart baking dish with Canola cooking spray. Place stuffed Poblano, cut side up, in baking dish. Top each stuffed pepper with a large handful of shredded cheese, cover with tin foil and bake for 25 mins. Uncover and continue baking for 10-15 mins more.

Since Poblano are not really a spicy chile pepper, I opted to add the heat in the calabacitas. You could add the heat in the stuffing, if you prefer. Don’t be afraid to modify to your taste.


3 small zucchini or summer squash, such as yellow crookneck (sliced, 1/8 inch thick) – $1.34
2 Serrano Peppers, finely diced – $.25
1 tsp minced garlic (or 1/2 tsp garlic salt) – pantry
1 1/2 Tbsp Canola oil – pantry
Corn kernels from 2 ears of corn, or 1 can corn, drained (frozen works too) – $.80
Salt (to taste) – pantry
1/2 tsp pepper – pantry

COST: $2.39

Sauté squash in oil over medium heat for about 2-3 mins. Add diced serrano and continue cooking for 4-5 more minutes, adding garlic when squash begins to wilt. Last, add corn kernels and season with salt and pepper.

Continue cooking for just a few more minutes or until corn is hot and tender.


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