Week 17: ‘Shroom Burgers + Two Twists on Tacos

This week was a nice mix of two recipes I found online, and two recipes I created myself. The ones I made up were two different takes on tacos, and the supplemental meals both involved featuring veggies as the main element of the dish. Read on for more!

Had in kitchen: Gruyere cheese, white bread, 2 onions, salt, pepper, olive oil, homemade taco seasoning (chili powder, garlic powder, onion powder, cumin, red chili flakes, paprika), plain Greek yogurt, balsamic vinegar, roasted red peppers, Italian breadcrumbs, sliced lime, Worcestershire sauce

Bought: 2 cans beef broth, 1 can beef consommé, 1 lb ground turkey, 3 apples, 1 bag chopped cauliflower, 1 bag mixed greens, 2 ears corn, 3 portobello mushroom caps, 1 bag red grapes, 1 avocado, 1 red onion, 1 container cut pineapple, 2 pints grape tomatoes, 1 bunch scallions, 1 container pre-cut peppers and onions, 2 sweet potatoes, 4 snack packs Chobani yogurt, 1 carton eggs

Spent: $50 (aka $10/day for 3 meals per day)

Daily Breakfast: Yogurt and fruit


Lunch: Leftovers from Sunday

Dinner: Taco-Stuffed Sweet Potato

Claire’s Quips: I know a stuffed sweet potato makes a quick and healthy dinner, so I was thinking of different things I could stuff it with and was like “oo! I could make a taco inside of a sweet potato!” You can meal-prep this a bit by making your taco meat (which I did by browning my ground turkey and making a homemade taco seasoning as listed above) early in the week, and then just reheat it when you make the potato – and the quinoa bowl as you’ll see later in the week. It also cuts the cooking time in half. I cooked the potato in the microwave, sliced it open and then added the taco meat, some chopped tomato, lettuce and onion, diced avocado, some plain Greek yogurt and topped with a squirt of sriracha. It was really yummy but I found myself wanting more of a sauce, so I think next time I’ll use salsa instead of the sriracha.


Lunch: Taco Sweet Potato

Dinner: French Onion Soup with Gruyere Grilled Cheese

Comments from Claire: I had the Gruyere, white bread, and onions already, so this was a no-brainer! Super simple and fast for a weeknight dinner too. With a traditional French onion soup you would put the soup in oven-safe ramekins and top with toast and Gruyere, and then put it under the broiler so it gets nice and melty. I didn’t have those, so I decided to do my own version with a Gruyere grilled cheese that I floated on top of the soup. This was just as delicious as the usual – and I loved that it added a more creative take on the traditional recipe too!


Lunch: Leftover soup

Dinner: Portobello Mushroom Burgers

Comments from Claire: This was my last use of that dang loaf of white bread – which I wouldn’t normally buy but I had leftover from the French chicken dumpling soup last week. I wanted to eat more veggies and saw these beautiful mushroom caps in the produce aisle and remembered my mom making them for burgers before. I followed this simple recipe (using garlic powder instead of minced garlic since I didn’t feel like chopping it), doubled them up on the toasted bread, and added some sliced mozzarella and roasted red peppers I had in the fridge. I roasted some cauliflower with Italian breadcrumbs on the side. So good!


Lunch: Mushroom Burger

Dinner: Quinoa Taco Bowl

Comments from Claire: I knew I was going to have leftover taco meat since the potatoes wouldn’t use a full serving, and had some quinoa in the cabinet so I decided to go bowl-style. I intended to make a homemade salsa with the corn, tomatoes, onion, and some lime I had, but instead ended up making a corn salad I’ve made before – with corn, red onion, mayo, lime, and some chopped scallions. I sauteed the peppers and threw them in with the quinoa and meat too.


Lunch: Leftover taco bowl

Dinner: Out to eat

See you next week! To see what I’m eating in the meantime, follow me on Instagram or Twitter @ClaireLeaden

One thought on “Week 17: ‘Shroom Burgers + Two Twists on Tacos

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