Good Monday morning!

Today is the 15th, which means it is the last day that I have to send out my package to my foodie pen pal to make sure that she gets it before the last day of the month, reveal day!

I hope she likes what I got her 🙂

After having such an amazing time at Katie and Dan’s wedding on Saturday night, yesterday felt soooo much like a lazy day.  I made sure to get the veggies chopped breakfasts and lunches for the week prepared and respond to some e-mails.  I felt like I got a lot done considering the real task that I wanted to accomplish was just simply hanging out.

I even managed to create a new recipe!

These crock post meals are really allowing me to stream line my week, which is really nice since I have commitments after work on many nights.  I had some cubed tofu, shrimp, and coconut cream on hand.  When I made my quick curry shrimp last week, it really got my taste buds craving that spice again.  I decided to get a little creative, throw some things into a pot and see what would turn out.

The end result was a delicious meal perfect for a cozy fall day that will definitely be a “repeat” meal 😉

Subtly Coconutty Curry Crockpot Dinner

Yields: 4 Servings

Ingredients:

• 1 small onion, chopped
• 1 tsp coconut oil
• 1 clove garlic, minced
• 2 stalks celery, chopped
• 1 tsp lemon juice
• 2 tsp curry
• 1 sweet potato, chopped
• 1 cup chopped, drained tofu
• 16-20 medium shrimp
• 14.5 oz box of seafood stock
• 1/4 cup coconut cream

Hope you all have a great start to the week!

Did you try any new recipes this weekend?  What is your favorite way to use the crockpot?

I love using the crockpot to  cook large meals on the weekend so that I can save a little bit of time throughout the week!