Chef Charris

Summer Lasagne in honor of the upcoming last unofficial weekend of summer! Squash, zucchini, bruschetta, ricotta and lemon zest join in harmony for a flavor profile so light, fresh and mouth watering delish! 🤤 recipe link in comment.

👩🏻‍🍳 Experimented with some Mediterranean style chicken meatballs. Could use a lil tweaking but still yummay!

I took 1/4 c seasoned whole wheat bread crumbs, ~1/4 c milk, onion, garlic, fresh parsley, oregano, lil s&p, paprika, dash of ground mustard and blended that with 1 lb meat. Jasmine rice tossed with fresh squeezed lemon, lil salt, more parsley and topped with goat cheese crumbles and lemon zest. Oh, of course, some tzatziki!! 😋

Just a pretty little salad of arugula, micro greens, red/yellow cherry tomatoes, beets and goat cheese, with honey mustard dressing and some pan seared wild scallops 😛

Slow cooker white chicken chili soup, topped with a little shredded Mexican cheese, avocado and jalapeños, with some lime tortillas on the side. Wowie, will definitely make this again. This was a Whole30 recipe I came across. No mods to seasoning besides adding beans and topping with cheese and tortillas.👩🏻‍🍳

Stuffed chicken breast with a creamy, delish filling of sautéed spinach, garlic, chopped artichoke hearts, cream cheese and Parmesan. Served with fresh herb roasted red potatoes and green bean almondine courtesy of Chef 💣 First delicious presentation on my new dinner plates 🥰

Lil crostini appetizer with roasted tomatoes and garlic, topped with fresh mozz, EVOO and fig glaze, courtesy of moi. Part of last night’s colab with Chef , who did most of the work and made us a banging main course 😛

Burger creation! 🤤 Chicken burger seasoned with chopped red onion, adobo, paprika and oregano. Topped with Pepper Jack cheese, smashed avocado, fresh pico and Jalapeño sauce, on a bun. One of the best burgers I’ve ever made!! 💦💦

Scrambled eggs and tostones with a sprinkle of cilantro and a little drizzle of the garlicy oil from the pan 😋👌🏼

Had to make a lil filet in my new pan for lunch, with a side of roasted brussels. Seared 2 mins each side on high heat and then popped the pan in the oven on 400 for 5 mins. Near perfect (I like more 🩸) but this pan is a little different than my usual one.

👩🏻‍🍳🍝 Leftover Bolognese (beef this time) from last night’s shenanigans with these two 👉🏼 and

Turkey and egg scramble and a nice toasty slice of marathon bread with butter. 😚🤌🏼

Makes 4 serv (~30g protein ea)... Sauté some shallots and bell pepper in 1 Tbsp EVOO. Add 1/2 lb ground Turkey, salt, pepper, oregano and cook through. Add 10 whisked eggs (I used 7 whole + 3 whites) and scramble everything until eggs are cooked. Top with cheese and fresh ground pepper. Great way to start the day! 🤤

Mission accomplished. I had to go to on my lunch break but I also wanted something Gyro-ish, so I got everything there and wallah... groceries done, craving satisfied and back at my desk to finish off this chaotic day. 🥴 Pre-cooked organic grilled chicken strips thrown into a pan to heat with a spritz of EVOO, oregano and fresh squeezed lemon. The rest is history.