Turkey Sandwiches

Mommy went shopping today and came across a coupon that would save you 5.00 if you bought 5 packages of lunch meat. Since we were going to be getting some turkey lunch meat anyways she decided to take advantage of the coupon and I am now set for quite a few sandwiches ! Today I had a real simple sandwich (turkey, romaine lettuce, mayo, mustard and black pepper on a sub roll) but it tasted awesome to me ! What kind of turkey sandwich do you like having?

Tacos Tonight

We wanted something easy tonight so we’re having ground beef tacos. I love how Lawry’s taco seasoning* tastes in this, it’s a shame that all the stores around town have stopped selling it (just have to order it online now). We’re having radish slices, chopped cilantro, chopped lettuce, and avocado as toppings to try and make it a little healthier but still tasty. When it comes to tacos though, healthy or not, they’re a freaking awesome dish to eat !

*I wasn’t paid in any form to mention Lawry’s.

Frosty Pumpkin Pie


  • 2 cups frozen reduced-fat vanilla yogurt, softened (used Mayfield Lowfat Frozen vanilla yogurt)
  • 1 reduced-fat graham cracker crust (9 inches) (used a crust that wasn’t reduced-fat)
  • 1 cup cooked or canned pumpkin (used canned pumpkin)
  • 1/2 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt (used table salt)
  • 1/2 teaspoon ground ginger
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed (used full-fat Cool-Whip)


  1. Take the frozen yogurt and spread it out evenly in the crust. Place it in the freezer for 30 minutes. During those 30 minutes, take a mixing bowl out and stir the following ingredients together until combined: pumpkin, sugar, pumpkin pie spice, salt and ginger. Fold the whipped topping into the pumpkin mixture (I actually had to stir to make sure everything was off the bottom of the bowl but I did it carefully). After 30 minutes has passed, pull the crust out of the freezer and spread the whipped topping mixture over the yogurt and place the pie back in the freezer for 6 hours or overnight (I chose to let it sit in the freezer overnight). Take the pie out 20 minutes before you plan on cutting it into individual portions.

Yields: 8 slices

October is finally here !!! I love Halloween so October makes me giddy. Unfortunately, it’s hotter than it usually is this time of year so the only way to make it feel like fall is through food and what I watch. You can taste the classic pumpkin pie flavor in this and the frozen yogurt pairs perfectly with it. The graham cracker crust is a nice contrast to the soft and creamy pie filling. This is a great no-bake pie that’ll make you feel like fall is here even if the weather still says it’s summer-time.

Recipe source unknown.

I wasn’t paid in any form to mention Mayfield or Cool-Whip.

Take care y’all !

Comeback Sauce


  • 1 cup mayonnaise
  • 1/4 cup chili sauce
  • 2 Tbsp. ketchup
  • 1 Tbsp. lemon juice
  • 1 tsp. smoked paprika
  • 2 tsp. Worcestershire sauce
  • 1 tsp. hot sauce (used Frank’s RedHot original)
  • 1/2 tsp. kosher salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. dry mustard
  • 1/4 tsp. freshly ground black pepper


  1. Combine all ingredients in a mixing bowl. Put a lid on the bowl and stick it in the fridge for at least 30 minutes before serving the sauce.

Stays good for a week.

This tasted really good as a spread on a burger but I’d love to try it as a dipping sauce for french fries or potato wedges !

This recipe came from Southern Living.

We weren’t paid in any form to promote Frank’s or Southern Living.

Take care y’all !

Cauliflower Curry


  • 1 tbsp. olive oil (used extra-virgin olive oil)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp. fresh ginger, minced
  • 2 tbsp. yellow curry powder (used hot madras curry powder)
  • 1 tsp. cinnamon
  • 1 tsp. cumin
  • 1 (14 oz.) can diced tomatoes
  • 3 (14 oz.) cans coconut milk
  • 1 large head of cauliflower, cut into large florets
  • Cilantro (optional) (we used it but the curry still tasted just as great without it)
  • Naan (optional) (we thought the curry tasted better without it)
  • Rice (optional) (we used it)


  1. Set a 5 qt. (or medium-sized pot) over medium heat, pouring the olive oil in afterwards (we used a large skillet). Once the oil’s hot, toss the onion in, stirring until it looks translucent. Mix in the garlic and ginger, continuing to stir for another minute or two or until you can smell the garlic & ginger. Add the following ingredients in, stirring until combined with the onion mixture: curry powder, cinnamon, cumin and diced tomatoes.
  2. Slowly stir the coconut milk in, waiting for a simmer to occur. Simmer for 5 minutes, stirring frequently during that time. Using either an immersion blender or a blender (we used a blender), blend the coconut milk mixture until smooth. Bring the soup back up to a simmer before adding in the cauliflower. Simmer for 20 minutes or until the cauliflower is tender.
  3. Serve the curry over rice, topping with the cilantro and naan on the side.

Mommy loves this dish ! Adding some table salt really brought the flavors of the curry out and pureeing the coconut milk mixture made it silky smooth. Hope you enjoy this as much as mommy did !

This recipe came from The Modern Proper.

We weren’t paid in any form to promote The Modern Proper.

Take care y’all !