Skinnytaste Dinner Plan (Week 31). So while some are already of out school for the year, the final countdown is on for the rest of us! This week I have included a recipe from The Skinnytaste Cookbook, some lighter meals for those warm evenings, and an easy and flavorful salad! I hope you enjoy them all!
Pictured above is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! 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 week’s dinner plans, click here.
Skinnytaste Dinner Plan (Week 31)
Monday: Tricolor Summer Penne (from The Skinnytaste Cookbook)
Tuesday: Taco Stuffed Zucchini Boats
Wednesday: Summer Vegetables with Sausage and Potatoes
Thursday: Grilled Chicken with Spinach and Melted Mozzarella
Friday: Pizza night!
Saturday: Dinner out
Sunday: Grilled Rosemary Lamb Chops with Spiralized Greek Cucumber Salad with Lemon and Feta
Shopping List:
TRICOLOR SUMMER PENNE
- kosher salt
- penne pasta (use brown rice or quinoa pasta for GF)
- zucchini
- yellow squash
- shredded carrots
- olive oil
- garlic
- Pecorino Romano cheese
- fresh black pepper
- fresh basil
TACO STUFFED ZUCCHINI BOATS
- 4 medium (32 ounces) zucchinis
- mild salsa
- 1 lb 93% lean ground turkey
- garlic powder
- cumin
- kosher salt
- chili powder
- paprika
- oregano
- onion
- bell pepper
- 4 oz can tomato sauce
- reduced fat Mexican blend shredded cheese
- scallions or cilantro, for topping
SUMMER VEGETABLES WITH SAUSAGE AND POTATOES
- 1 lb baby red potatoes
- oil
- garlic powder
- kosher salt
- fresh cracked pepper
- 14 oz Italian chicken sausage
- onion
- garlic
- orange bell pepper
- yellow bell pepper
- red bell pepper
- fresh rosemary (or other fresh herb such as thyme)
- zucchini
GRILLED CHICKEN WITH SPINACH AND MELTED MOZZARELLA
- 21 oz (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets
- salt and pepper
- olive oil
- garlic
- frozen spinach
- shredded part skim mozzarella
- roasted red pepper
- olive oil spray
GRILLED LAMBÂ ROSEMARY CHOPS
- 8 lamb loin chops
- garlic
- extra-virgin olive oil
- fresh lemon juice
- fresh rosemary leaves
- kosher salt
- fresh ground pepper
SPIRALIZED GREEK CUCUMBER SALAD WITH LEMON AND FETA
- seedless English cucumber
- green bell pepper
- grape tomatoes
- pitted kalamata olives
- red onion
- fresh lemon
- fresh feta
- extra virgin olive oil
- kosher salt and freshly ground black pepper
- fresh oregano leaves
