Skinnytaste Dinner Plan (Week 45)

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Skinnytaste Dinner Plan (Week 45). I’m so excited for the release of my new cookbook Skinnytaste Fast and Slow in just a few days (October 11th)! Tuesday I’m cooking Slow Cooker Black Bean Tacos from my new book! Next Sunday for local Long Islander’s, I’ll be doing a book signing at Stew Leonard’s in Farmingdale, NY from 12 to 2pm where they’ll be sampling some of my recipes. If you live nearby, please stop by!

Skinnytaste Dinner Plan (Week 45)

For those of you that are in full football mode and cheering on your team, check out some of these game day favorites; Skinny Baked Mozzarella Sticks , Hot Spinach and Artichoke Dip and Buffalo Chicken Meatballs, just to name a few!

Pictured below 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 45)

Monday: Butternut Squash and Black Bean Enchiladas
Tuesday: Slow Cooker Vegetarian Black Bean Tacos (Skinnytaste Fast and Slow)
Wednesday: Mini Turkey Meatball Veggie Soup
Thursday: Baked Chicken Parmesan over Zucchini Noodles
Friday: Leftovers
Saturday: Dinner Out
Sunday: Crock Pot Turkey White Bean Pumpkin Chili

Shopping List:

BUTTERNUT SQUASH AND BLACK BEAN ENCHILADA

  • red enchilada sauce (homemade or canned)
  • olive oil
  • butternut squash
  • salt and pepper
  • onion
  • garlic
  • jalapeno
  • Rotel tomatoes with green chilies
  • reduced sodium canned black beans
  • cilantro
  • cumin
  • chili powder
  • low-carb whole wheat flour tortillas (I used La Tortilla Factory)
  • reduced-fat shredded Mexican cheese
  • scallions, for garnish
  • reduced-fat sour cream (optional)

SLOW COOKER VEGETARIAN BLACK BEAN TACOS

  • dried black beans
  • vegetable broth
  • onion
  • 1 teaspoon ground cumin
  • bay leaf
  • jalapeno pepper
  • kosher salt
  • olive oil
  • garlic
  • corn tortillas
  • shredded red cabbage
  • fresh lime juice plus 1 lime
  • cilantro leaves
  • jalapeño
  • crumbled cotija cheese or queso blanco

MINI TURKEY MEATBALL VEGGIE SOUP

  • 20 oz (1.3 lb) ground turkey breast 93% lean
  • 1/4 cup seasoned whole wheat breadcrumbs*
  • 1/4 cup grated parmesan cheese
  • fresh parsley
  • 1 large egg
  • onion
  • garlic
  • fresh rosemary sprig
  • fresh basil
  • 32 oz container reduced sodium chicken broth
  • olive oil
  • carrots
  • celery
  • 2 (14.5 oz) cans petite diced tomatoes
  • Parmesan cheese rind (optional)
  • 2 bay leaves
  • 8 oz zucchini, diced
  • 2 cups chopped fresh spinach

 

BAKED CHICKEN PARMESAN

  • 4 (about 8 oz each) chicken breast
  • seasoned breadcrumbs (I used whole wheat)
  • grated Parmesan cheese
  • butter
  • reduced fat mozzarella cheese (I used Polly-o)
  • marinara or Filetto di Pomodoro sauce
  • cooking spray
  • zucchini to make zoodles

CROCK POT TURKEY WHITE BEAN PUMPKIN CHILI

  • cooking spray (I used my Misto)
  • 2 lb 99% lean ground turkey
  • olive oil
  • onion
  • garlic cloves
  • chili powder
  • bay leaves
  • cumin
  • oregano
  • white northern or navy beans (I prefer Goya)
  • pumpkin puree (not pumpkin pie filling)
  • canned chopped green chile
  • low sodium, fat free chicken broth
  • cilantro and chives for topping
  • salt and pepper
  • low fat sour cream (optional)