Skinnytaste Dinner Plan (Week 43)

Skinnytaste Dinner Plan (Week 43)

Skinnytaste Dinner Plan (Week 43).  This past week my focus was on family, I was lucky enough to celebrate my cousins’ 50th birthday in Florida, and enjoy a few days at Disney World with my family. Now my focus is on the upcoming release of my new cookbook, Skinnytaste Fast and Slow. Thank you to all who have pre-ordered, I hope you are as excited as I am!

One of the recipes on this week’s dinner plan are scallop tostadas, these are SO good and can only be found in the free 42-page bonus pack I shared this week for anyone who pre-ordered the cookbook. If you pre-ordered, simply fill out this form to download it. If you are on a phone or iPad and have issues downloading, please email skinnytaste@penguinrandomhouse.com and they will re-send you the link.

Skinnytaste Dinner Plan (Week 43)

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 43)

Monday: Loaded Vegetarian Baked Sweet Potato
Tuesday: Scallop Tostadas with Mexican Cauliflower Rice
Wednesday: Instant Pot (Pressure Cooker) Chicken and Lentil Soup
Thursday: Skillet Chicken In Tomato-Chipotle Sauce With Avocado Crema with Brown Rice
Friday: Leftovers
Saturday: Dinner Out
Sunday: Filipino Adobo Chicken with Brown Rice

 

Shopping List:

LOADED VEGETARIAN BAKED SWEET POTATO

  • sweet potatoes
  • fat free Greek yogurt (or light sour cream)
  • taco seasoning
  • olive or canola oil
  • red bell pepper
  • red onion
  • chili powder
  • paprika or smoked paprika
  • cumin
  • salt
  • canned black beans
  • mild or spicy salsa
  • reduced fat Mexican cheese blend
  • scallions or cilantro

SCALLOP TOSTADAS

  • Haas avocado
  • tomato
  • red onion
  • cilantro
  • lime juice
  • kosher salt
  • fresh black pepper
  • large sea scallops
  • unsalted butter
  • olive oil
  • large corn tostada shells
  • light sour cream
  • fat free milk

MEXICAN CAULIFLOWER RICE

  • cauliflower crumbles
  • olive oil
  • onion
  • plum tomatoes
  • jalapeno
  • garlic cloves
  • tomato paste
  • cumin
  • paprika
  • cayenne pepper
  • kosher salt
  • freshly ground black pepper
  • chopped cilantro

INSTANT POT (PRESSURE COOKER) CHICKEN AND LENTIL SOUP

  • dried lentils
  • 12 oz (3) boneless skinless chicken thighs
  • chicken Better than Bouillon
  • onion
  • scallions
  • cilantro
  • garlic cloves
  • tomato
  • garlic powder
  • cumin
  • oregano
  • sazon (I used my homemade blend) or paprika
  • kosher salt

SKILLET CHICKEN IN TOMATO-CHIPOTLE SAUCE WITH AVOCADO CREMA

  • 2 (1 pound total) boneless, skinless chicken breasts, halved
  • kosher salt
  • cumin
  • Freshly ground black pepper
  • Olive oil spray
  • olive oil
  • onion
  • garlic cloves
  • tomato sauce
  • low sodium chicken broth
  • chipotle pepper in adobo
  • lime
  • cilantro
  • low fat sour cream
  • avocado
  • jalapeno pepper
  • brown rice

FILIPINO ADOBO CHICKEN

  • skinless chicken drumsticks
  • low sodium soy sauce
  • apple cider vinegar
  • head of garlic
  • peppercorns
  • bay leaves
  • jalapeño
  • brown rice