Mushroom Burgers with Carrot Garlic Parmesan Fries. My attempt at recreating a healthy version of the Red Robin (a chain restaurant) mushroom burger didn’t end up so great. My version was delicious, but it didn’t taste anything close to that 961 calorie burger I used to eat all the time back in college (slathered with honey mustard sauce of course). I made a lean ground turkey patty infused with garlic and parmesan, and then topped it off with low-fat swiss cheese. I used shiitake mushrooms, which were so flavorful, and while we all enjoyed it, it still didn’t satisfy my Red Robin craving. For the fries, I just cut the carrots real thin and tossed loads of fresh herbs, garlic, and grated parmesan on top. The burger and the fries made a good pairing.

Week of 2/2 – 2/6
Monday: Chicken Noodle Soup
Tuesday: Won Ton Soup
Wednesday: Leftovers
Thursday: Lavash Pizza
Friday: Ceviche

I made some fresh won tons and soup last week and most of us loved it. I want to make another batch, but this time leave out the ginger in some because I think that’s the part True didn’t like, so hopefully that will win her over. I find myself looking forward to cooking dinner, especially something new. Sure, I get tired of cooking, but I do experimenting and trying out new recipes. I never thought I would enjoy cooking as much as I do these days. I cook 3-4 days out of the week, and the other days we eat leftovers.