Andie’s Chicken Curry with Ginger & Yogurt

If you missed the great menu mix up of last week, you can read all about it on my previous Hump Day Dinner post.   Which reminds me, you may want a Charlie update.  She finally got a  hair cut and doesn’t look near as ragamuffin.


Charlie wants chicken, too!  Mom, stop looking at my floor for dirt.  I cropped it out.

This recipe is one of my new absolute favorites!!  The flavors are amazing!


Visit Sweet Phi’s blog for the recipe.  I used my homemade yogurt in the sauce, which was really fun.  For the sauce, I used half the tomato sauce recommended by Andie.  I found the balance of flavors to be just perfect with less tomato sauce, and it didn’t make substantially less sauce for the chicken.  I do love lots of sauce!

I do have a picture of the final product, but I took the picture in our camper and the light was awful.  So, next time I re-make it, I’ll update this post with a better photo.

And if you are interested in Andie Mitchell’s cookbook, Eating in the Middle, buy it here!

Thai Peanut Tempeh

This recipe could be called, “Peanut sauce with random bits of veg in your fridge and tempeh,” but it just doesn’t have the same flair.


Thai Peanut Tempeh

  • Servings: 4
  • Difficulty: medium
  • Print

Everything but the kitchen sink!


  • 1 recipe Smoked Tempeh
  • 1 red bell pepper, thinly sliced
  • 1/2 of a yellow or white onion, thinly sliced
  • 1/2 of a package of shredded broccoli blend, or 2 cups
  • 1/4 of a package of shredded cabbage blend, or 1 cup
  • 1 recipe peanut sauce of your choice- see note
  • olive oil for pan
  • -salt, to taste


Add olive oil to pan and add sliced onion. Let cook over medium heat for about 4 minutes. Add red pepper and the remaining vegetables. Cook until the veggies are the crunchiness that you desire, about 6 minutes. Add the prepared tempeh and the peanut sauce to the veggies and stir to combine.

Note: I prefer Chef Dawn Ludwig’s Peanut Sauce recipe from the book, Always Hungry. I would share it, but it is copyrighted. I highly recommend the book, so buy it and try it!

Hump Day Dinner!

I got home after work, had to pick up my son from school, and then took the dog to the vet. Cue adorable dog photo here.  She’s fine, by the way.  Just her annual exam.  Hee hee.


My sweet girl, Charlie.

Needless to say, it was a very busy day.  Have you ever had one of those? No?

Well, let me tell you.  I was dreading looking at the menu posted on the fridge, cause honestly I had not a clue what was for dinner, how simple it was, or how much time it would take.  Normally I allow for easy meals on days when I have stuff after work, but the vet was scheduled after my meal planning, so it was a toss up.

We were scheduled to have Chicken Curry with Ginger & Yogurt by Andie Mitchell.  Take a peek at Sweet Phi’s gorgeous blog covering that recipe from Andie. I love to try new recipes, so I was excited, until I remembered that I had not marinated the chicken last night.  Whoops.  I was too busy binge watching The Walking Dead.  Don’t judge me.

So I had to roll with it and hoped for inspiration  for an easy swap with another day.  So that’s what we are doing!  I whipped up some quick turkey feta burgers on salad that were planned for Thursday!


Thanks to Timmy, my handsome grill master.  ❤


Turkey burgers served over lettuce with homemade feta dressing and avocado.

Quick Turkey Feta Burgers

  • Servings: 4
  • Difficulty: easy
  • Print

A busy weeknight lifesaver! The flavor is reminiscent of a gyro when paired with feta dressing. Yum!


1 1/5 pounds ground lean turkey meat

1/2 teaspoon smoked paprika

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

dash of cayenne pepper

2-3 oz. feta cheese, crumbled

salt and pepper, to taste


Mix turkey, spices, and feta in a small bowl. I like to mix with my hands for a bit to ensure that the spices and cheese are evenly distributed. Divide the meat into four balls and flatten into patties. Grill on medium heat (we like to use our outdoor grill) for a few minutes on each side, being careful not to move them around too much on the grill. You can serve on a bun or over lettuce with homemade feta dressing and avocado!

Oh, and I did marinate the chicken, in case you are wondering.  I’ll tell you all about that recipe tomorrow!


The Best Tempeh Ever!


So I am relatively new at making tempeh.  My first attempts were just okay.  I really wanted to like it, so I kept trying.

In one of my cookbooks, I remember reading about smoked paprika.  I had never heard of it.  I’ve always thought that regular paprika was just like a fancy way to add color rather than much flavor, but I was intrigued enough to try it.  Let me tell you, it is amazing!  It adds a deep smoky, almost barbeque-ish, flavor.

I heated a pan with about two tablespoons of coconut oil.  Then, I crumbled plain tempeh into small pieces.


Crumble the tempeh into small pieces.

I added in the smoked paprika, some salt, onion powder and a smidge of garlic powder.  I toasted it up in the hot pan, and let it sit for a good long time, maybe ten or 15 minutes to get nice and crispy, stirring occasionally.

Voila- the best tempeh ever!


Crispy, smoky deliciousness!

I decided to add it to the top of my lovely salad.  It was such an amazing dinner.


Salad with homemade feta dressing, red pepper, carrots, cabbage, romain, crumbled grilling cheese, and a few cashews.  Plus the best tempeh you will ever eat!


Smoky Tempeh

  • Servings: 4
  • Difficulty: easy
  • Print

The best tempeh you will ever have!


1 package plain tempeh
2 Tablespoons organic coconut oil
2 teaspoons smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
salt, to taste


Melt coconut oil in a medium sized skillet over medium high heat. Crumble tempeh and add to pan. I am super fancy, and smash it between my fingers over the pan. Stir to coat with oil and let cook for about 5 minutes. Add seasonings and stir well. Let cook another ten minutes more, or until the bits are getting nice and crispy, stirring occasionally. If needed, add a bit more oil to the pan.


Weekly Meal Planning

Each week, I try to come up with a meal plan before heading to our grocery store.  Some weeks are more successful than others!  These are the pages that I like to use for planning my meals.

Weekly Menu

This week’s meal plan!  We leave it up on the fridge for reference.

As you can see, we pretty much wing it when it comes to breakfast.  It’s usually either steel cut oats with fruit, homemade Greek yogurt with fruit, or a protein smoothie.

We take leftovers from dinner the night before to work with us for lunch most days.  If there’s not quite enough leftovers for a particular recipe, then I’ll plan to make something to take along.  I’m planning on making chicken salad this week  for lunches from the leftovers of our whole roasted chicken dinner on Sunday.

I look at the calendar to see what we have going on that week.  Our son has open house at school on Tuesday night, which is a great excuse to go out.  We VERY rarely go out during the week.  Frankly, it’s not worth the money and rarely are the meals satisfying.  However, to appease the teenager this week, who insists that we NEVER go out (he may be right), we are going to go somewhere.  Probably something exciting like Chick-Fil-A, ha!

Wednesday night, our son goes to his dad’s house, so that means we can make something that he won’t typically like.  On the nights that we have two options for dinner, it’s usually because one is for our teenager and the other is for my husband and I.  Or, sometimes it’s because I want something vegetarian, and the boys don’t.  Or sometimes it’s because we are going to have a variation on a theme.  Friday is a great example of that.  My husband and I will have eggs and or sausage if I feel up to the effort.  My son will have a breakfast taco on a tortilla.

kitchen sink

This has nothing to do with anything, but look at my new pretty faucet!  ❤

Why are we having scrambled eggs on Friday night?  Because Friday is the day I clean my house, so I like to have something simple and easy after working all day, then coming  home to clean.  I can handle eggs on a night like that.  I learned how to make the best ever scrambled eggs this summer.  Seriously, this technique will spoil you for any other eggs at your favorite breakfast spot.

So Friday is our “easy” night.  We like to have at least one vegetarian night as well.  Then, on my prep days, I like to plan a crock pot meal or something that is pretty hands off.  This Sunday, I made a whole roasted chicken.  It was my first one!  Totally a rite of passage.  You aren’t a pro in the kitchen till you’ve had your hand up a chicken’s ass.  😛

Even though I don’t always write in a vegetarian alternative, I typically make a veggie version of something for myself throughout the week.  I’m not 100% vegetarian, but I do prefer to eat less meat.

So that’s my process every week.  It worked really well the time I planned 14 days in a row!  I find planning to be the hardest part, so once that’s taken care of, I feel much better.  And of course, we are flexible.  It’s rare that a week actually comes out as planned, but that’s life!


Desperation Dinner

black bean taco with egg


This lovely dinner was a spur of the moment type recipe.  I had prepped some black beans in my Instant Pot on prep day, so they were waiting in the fridge.  I had lovely Queso Fresco from H-E-B.  Buried in the freezer were some frozen corn tortillas that weren’t too frosty.  I had a somewhat-wrinkled jalapeno in the crisper for my husband’s tacos.  Shh, don’t tell him.  So I threw it all together and added a fried egg on the top.  I have to say, they were fresh, filling, and pretty yummy!

I just have to say, I got my Instant Pot during the Amazon Prime Day sale, and I love it!  Here’s a link to get your own!