Oooooh aaaaah, those both look excellent.

Hubby was in the mood for chalet sauce. Swiss Chalet here in Canada is known for its unique dipping sauce. It's like a gravy, but the main flavour is allspice. I cheat and buy the powdered sauce mix... I should really get on tweaking the copycat recipe I have, to avoid whatever corn starch and crap they put in it. Anyway, when I do make the sauce, I use homemade chicken broth to make it richer. I like to break up all the chicken and stir it right in. Mashed cauliflower on the side to mop up the sauce.

I tried something new yesterday: a Seattle dog! The MLB All-Star Game was in Seattle last week, and Blue Jays twitter was abuzz when someone's photo of a Seattle dog got a lot of attention. I was determined to try one this weekend to celebrate the Jays' friendly take-over of T-Mobile Park that happens each year when the Jays play there. West coast Jays fans PACK the place, much to the chagrin of the Mariners and their fans (we're sorry.)

My bun is a single-serving bun made in the microwave using my clam shell grill's drip tray as the mold. A Seattle dog has cream cheese and grilled onions on it.

That looks interesting Kristine, and it's also given me the idea of adding cream cheese instead of cheese to my burger the next time I have one

I think it would work nicely on a burger, Demi. People already often put different cheeses or mayo on a burger, cream cheese isn't much of a stretch.

Last night, we had some nice pork souvlaki with tzatziki that I made with homemade yogurt (from Fairlife milk) and a home grown cucumber. The cuke was the perfect size: they're miniature, the name of the variety is "Picklebush"

Galaxy brain idea: I hate grating things, especially when they're small like this cuke, so I cut it into a few pieces and used the garlic press.

Nice souvlaki! Lol, love the idea of using a garlic press for the cuke!

I tried it and it does! Forgot to take a pic when I did but will the next time I have it.

Last night's dinner - roast chicken breast, a mushroom and Boursin sauce with tenderstem broccoli.

Last night's dinner - Kheema Beef with wilted spinach.

Once the beef was cooked, I kept it on the heat, added the spinach, allowing a couple of minutes for it to wilt before I stirred it in.

Two McDonald's quarter pounders with cream cheese, smashed avocado, tomato and rocket.

Depending on where I'm staying, this is one of my go-to meal's when I'm working away. The ingredients are all easy to buy and easy to assemble in my hotel room.

^That all looks fantastic, Demi! It's nice that you can do it easily while you're on the road.

I went to visit my brother and SIL, and they gave me a club-sized zucchini! I turned it into chips in the dehydrator.

I’ve been known to add cream cheese to burgers and hot dogs. And pork. And steak. 😂

Last night's dinner - a medium rare fillet steak (filet mignon) with stir fried mushrooms and asparagus

Oh yummm…a great photo of nutrient density on a plate. Beef for your protein and B vitamins, plus 50%+ of cooper DRI from the mushrooms, folate and Vit K from asparagus. Vit K is essential for bone health and beef has almost none. Demi, Thanks for posting your meals everyday..such healthy combos.

Last night's dinner, slow cooked braised lamb with flageolet beans* and shredded stir fried Brussels sprouts with pancetta.

* flour omitted

Last night's dinner - calves liver with sage butter and shredded stir fried Brussels sprouts

Last night's dinner - roast chicken breast with Boursin, spinach, mushrooms and cherry tomatoes.

I put fresh spinach leaves in an oven proof dish, placed the Boursin in the middle, surrounded it with chopped mushrooms and cherry tomatoes, sprinkled over some olive oil and oregano, baked for 20 minutes, then mixed it all together before serving.