Here’s the thing
Home Chef is helping me feel more confident about my abilities in the kitchen. It’s teaching me things about method, texture, and color, that are improving our dinner time experiences.
This week I successfully sautéed zucchini and tomatoes. With Home Chef’s pre-portioned parmesan and crackers, I created a vegetable dish with a flourish of creamy and crunch.
The chicken, cooked on the stove, was juicy. A few steps and three or four ingredients created a creamy, tasty, appealing sauce that added flavor and appeal, not unnecessary calories.
And here’s the thing. I’m not a bad cook. I can make comfort food like nobody’s business. I learned to make pie crusts at 10. I’ve been at this awhile.
What I didn’t know how to do is put two 550 calorie servings on the table that were delightful. Home Chef is getting me there.
Plum Librarian LLC 