Hitting the sauce

Every few weeks I spend a day making a menu, shopping, and making large quantities of food to freeze for later meals. God bless whoever made the FoodSaver. I am trying this new thing where I spend as little money as possible, so today's adventure at the store posed some new challenges. My theme this go-round is rice and sauce. I bought a 5 pound bag of rice for $3, which seemed like a great price. I made three different sauces using some ingredients I already had here, and some I bought at the store. And I bought 3.5 pounds of boneless skinless chicken breasts to freeze too. It was $11. If I bought a whole chicken, it would have been $3.99 total. I just couldn't quite make the leap today though... something about gizzards and necks being a part of the decision.
Anyway, I've wanted to start posting recipes here, especially those that are cheap and fun and delicious. Most of the recipes I make are adapted from things I find on allrecipes.com, which is a great website and launching pad. Just a quick note, though - I measure and add ingredients to taste, and rarely use measuring devices. So most of the measurements I will use are estimates, or based on how it tastes or looks.

Peanut sauce
3/4 cup creamy peanut butter
1/3 cup water
1/4 cup Karo syrup
1/3 cup soy sauce
1/2 cup milk
1/2 teaspoon cayenne pepper
few squirts lime juice (maybe 1/2 lime if fresh squeezed?)

Mix all ingredients except for milk and heat on low-medium on stovetop. Stir continually until all ingredients are mixed and smooth. Add milk until color is a little lighter than regular peanut butter color, or until it's your preferred consistency, or until it tastes good and continue to heat until smooth. I think this ended up being about 1/2 cup of milk for me. I think it would be really good using coconut milk instead too.
I halved the pot and froze this in two bags, each bag probably worth about 3 meals. I bought frozen veggies to go with this, and the chicken if I'm feeling generous.

Coconut Curry
2 cans coconut milk (my favorite is the brand Chaokoh if you can find it)
6 teaspoons Thai Kitchen green curry paste (almost the entire jar)

I had this stuff at home. I just decided to make a mass quantity of it and freeze into individual portions. I use way more paste than the jar says to, but I think it tastes better that way. This also goes well with the frozen veggies and chicken (and garlic) and should last about 8 meals.

Spicy Pumpkin Sauce
1 can pumpkin puree
1/4 cup brown sugar
1 teaspoon cumin powder
1 teaspoon red pepper flakes
1 stick butter (or whatever equivalent olive oil)

Mix all ingredients and heat on stovetop until smooth. I found something like this on allrecipes but it sounded really sweet. So I omitted some things, and added the spicy stuff. I actually thought it tasted really good, and I'm curious to see what it tastes like over rice. I'm thinking I could make it with chicken, or with diced apples and baked acorn squash. So many gross-sounding possibilities. The sauce should last about 4 meals.