Skinnytaste Dinner Plan (Week 10)

Skinnytaste Dinner Plan (Week 10)

Happy Sunday! This is week 10 of sharing my weekly dinner plans since launching The Skinnytaste Meal Planner.
I plan my dinners for the week on the weekend, then make a shopping list before I head out to the supermarket.

Skinnytaste Dinner Plan (Week 10)

It’s
been a really crazy busy week for me, with Weight Watchers changing
their plan I’ve been working overtime converting all the points to Smart
Points. I’ve completed 2015 and 2014, and I’m working my way down the list.

I’ve been feeling so stressed which is not healthy, SO this week my goal is to do less and schedule more down time – no computer, no work, just family time so I
can recharge, especially with the added stress of the holidays (still didn’t mail out my Christmas cards).

Anyway, one thing that’s a
must for me is meal planning. It keeps me sane, organizes my week and also
helps me spend less time in the supermarket.

Breakfast I usually have something quick like eggs and fruit, smoothies or avocado toast. I
try to do my food shopping on Sundays, but you can do what works
best for you. We are a family of 4, so leftovers are often eaten the next day if the meal is
large or packed up for everyone’s lunch. If you would like to see some of the previous weeks, here they are:

Dinner Plan Week 1
Dinner Plan Week 2
Dinner Plan Week 3
Dinner Plan Week 4
Dinner Plan Week 5
Dinner Plan Week 6    
Dinner Plan Week 7
Dinner Plan Week 8
Dinner Plan Week 9

This week I am adding a few favorites to the list, Picadillo is one of them and makes a lot so we’re having them on tacos Tuesday, then over rice Wednesday and the rest gets packed for school lunch in Madi’s thermos.

Skinnytaste Dinner Plan (Week 10) 

Monday: Spinach Tortellini Soup

Tuesday: Crock Pot Picadillo Tacos


Wednesday: Leftover Picadillo over Rice


Thursday: Mediterranean Boneless Pork Chops


Friday: Bangin Good Chicken Salad 
(I make Madison’s without the sauce)


Saturday: Cajun Chicken Pasta


Sunday: Dinner at Moms

PRODUCE:

  • celery
  • 2 onions
  • 1 red onion
  • 1 carrot
  • 1 large head garlic
  • package baby spinach
  • 2 medium red bell peppers
  • 1 medium yellow bell pepper
  • cilantro 
  • 3 tomatoes
  • 1 small zucchini (6 oz)
  • 1 small yellow squash (6 oz)
  • 1c grapes tomatoes (halved)
  • Large lemon
  • Shredded romaine (4c)
  • Shredded red cabbage (1c)
  • 3 scallions
  • 8oz fresh mushrooms

HERBS/SPICES:

  • Kosher salt 
  • Fresh ground pepper
  • Ground nutmeg
  • Ground cumin 
  • Garlic powder
  • Bay leaves (2)
  • McCormick Chicken seasoning (25% less sodium)
  • Oregano (1/4t)
  • Cajun seasoning (1-2t or to taste)

GROCERY:

  • 72 oz low sodium chicken broth
  • 18 oz spinach cheese tortellini (Buitoni)
  • 8 oz can tomato sauce
  • 1/4c Alcaparrado or green pitted olives
  • taco shells
  • Extra virgin olive oil
  • Cooking spray
  • Kalimata olives 
  • Olive oil spray
  • Whole wheat Italian seasoned breadcrumbs 
  • Panko 
  • Light mayonnaise
  • Thai Sweet Chili Sauce 
  • Sriracha 
  • Linguini
  • All Purpose Flour 

DAIRY:

  • Butter (2T)
  • Parmigiano Reggiano rind (small, optional)
  • Parmigiano Reggiano, grated (optional)
  • 1/4c crumbled Feta cheese
  • Skim milk (1/3c)
  • Light cream cheese (3T)

MEAT:

  • 2 1/2 lbs 93% lean ground beef
  • 16 oz (8) thin sliced center cut boneless pork chops
  • 2 lbs skinless boneless chicken breasts