$10 buck dinners!

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

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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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Ahi & Shrimp Tacos with Mango and Avocado Salsa!

Sometimes, adult meals are just that, for adults. We found mango on sale for $.77 each. And not only that, they were beautiful. Plus, shrimp and Ahi were both $4.99 a pound. Immediately, I thought, fish and shrimp tacos and salsa! But, here’s the thing. Hubby and I wanted the salsa spicy. Real spicy. Kids? They wanted to just eat the mango. So we split it. And they ate their Ahi seared with shoyu and rice and we got this yummy meal! So yeah, it only feeds two, but sometimes, you do what you gotta do!

Mango and Avocado Salsa

Mango and Avocado Salsa:

1 Avocado, cubed – $.88 (also on sale today. I bought 4. Yummy)
1 Ripe, but firm Mango, peeled, pitted and cubed – $.77
1 large Roma Tomato, diced – $.35
2 Tbsp sliced/chopped green onion – $.25
2 Serrano peppers, finely diced – $.35
1/2 Lemon, fresh squeezed – $.15
1 Fresh Lime, squeezed – $.20
1/2 tsp salt (to your taste) – pantry
Optional – Cilantro (I would have added some, but didn’t have any on hand.)

COST: $2.95

Place the cubed avocado in a serving bowl and juice lime directly onto avo. Toss and set aside. In a separate bowl, mix mango, green onion, serrano pepper, tomato, lemon juice and salt (cilantro if you have it). Toss well and set aside while you cook the ahi and shrimp. When you start to heat tortillas, add avocado and toss gently. Salsa is now ready to serve!

Ahi and Shrimp!

Ahi & Shrimp Tacos:

1/2 lb Shrimp (41-50 count) – $2.49 (on sale this week for $4.99/lb)
1/2 lb Ahi (1 steak – feeds two people) – $2.43 (on sale this week for $4.85/lb)
1/2 Lemon, fresh squeezed – $.15
1 tsp red chili powder – pantry
1 tsp salt – pantry
1/2 tsp garlic powder. – pantry
1 Tbsp Canola oil – pantry
6 corn tortillas – $.40

COST: $5.47

Cut fish into 1 inch squares and place in bowl with shrimp, shell on. Sprinkle both with oil, then squeeze the juice from 1/2 a lemon onto the fish and toss with salt, garlic and chili powder. Once mixed, separate shrimp out and set both aside to marinade while you have a Dos Equis or two. About 30 mins or so.

Time to heat your comal or tortilla pan.

Next, on a medium to high temp, heat a non stick pan and cook shrimp till pink. About 2-3 mins per side. Not more. Remove and set aside to cool. While cooling, toss ahi in pan and cook a few mins on each side. Do not over cook.

When shrimp are cool enough to work with, remove shells and set aside. You are now ready to cook tortillas and prepare tacos.


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