Skinnytaste Dinner Plan (Week 11)

Skinnytaste Dinner Plan (Week 11)

Happy New Year! I’m just returning from a long fun weekend away in Pennsylvania with my family but I’m excited to get back home to my routine, meal planning and cooking at home.

This is week 11 of sharing my weekly dinner plans since launching The Skinnytaste Meal Planner.
If you’re new here you can see the older plans below. Meal planning is so helpful to plan my dinners for the week. I do this on the weekend, then make a shopping list before I head out to the supermarket.
It also organizes my week and helps me spend less time (and money) in the supermarket.

Skinnytaste Dinner Plan (Week 11)

My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more, it’s either packed up for everyone’s lunch or eaten the next day as leftovers. If you would like to see some of the previous weeks dinner plans, 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 
Dinner Plan Week 10

Skinnytaste Dinner Plan (Week 11) 

Monday: Baked Potato Soup

Tuesday: Chicken Enchiladas

Wednesday: Crock Pot Bolognese Sauce

Thursday: Leftover sauce over Spaghetti Squash

Friday: Mini Turkey Meatball Vegetable Soup

Saturday: Leftovers

Sunday: Baked Chicken Parmesan


PRODUCE:

  • 2-3 large onions
  • 7 clove garlic
  • 3 to 4 carrots
  • 3 stalks celery
  • fresh rosemary
  • fresh parsley
  • fresh basil
  • 1 medium zucchini 
  • spaghetti squash
  • fresh spinach 
  • fresh cilantro
  • 2 russet potatoes
  • 1 small head cauliflower 
  • fresh chives

HERBS/SPICES:

  • kosher salt
  • black pepper
  • chipotle chili powder
  • ground cumin
  • dried oregano
  • bay leaves 

GROCERY:

  • seasoned whole wheat breadcrumbs
  • 56 oz reduced sodium chicken broth
  • olive oil
  • 2 cans (14.5 oz each) petite diced tomatoes
  • small can Chipotle chilies in adobo sauce
  • 2 cups tomato sauce
  • vegetable oil
  • 8 (7 inch) wheat flour tortillas
  • nonstick cooking spray
  • 1/4c white wine
  • 2 (28oz) cans crushed tomatoes
  • marinara sauce

DAIRY:

  • 1 large egg
  • Butter
  • parmesan cheese
  • parmesan cheese rind (optional)
  • shredded part skim Mexican cheese
  • reduced fat shredded sharp cheddar cheese
  • reduced fat mozzarella cheese
  • 1% reduced fat milk
  • 1/2c light sour cream
  • 1/2c half & half cream

MEATS:

  • 20 oz (1.3lb)  ground turkey breast  93% lean
  • 8.5 oz (from 2 breast halves) cooked shredded chicken breast
  • 4 oz pancetta (or center cut bacon)
  • 2 lb 95% lean ground beef
  • 32 oz boneless skinless chicken breast
  • 3 slices bacon or turkey bacon