Skinnytaste Dinner Plan (Week 5)

Skinnytaste Dinner Plan (Week 5)

Happy Sunday! Hope you all had a great week, I’m in Charleston for a photoshoot for my next cookbook (yay!). Such a beautiful city and the photos are coming out beautiful, but I’m looking forward to getting back home to my family.

This is week five of sharing my weekly dinner plan since launching The Skinnytaste Meal Planner. I usually do all my food shopping on Sundays, but you can do what works best for you.

Skinnytaste Dinner Plan (Week 5)
We are a family of four, so leftovers usually get packed for lunch. My weekday breakfast is simple, usually a smoothieavocado toast or hard boiled eggs and fruit. Weekends breakfast gets more creative as I get requests from the family.

This is just a guideline, you can choose just a few dishes or make them all. I am always testing out new dishes for the blog which I cook during the day (you can follow along on Snapchat, username Skinnytaste) so that is usually what I eat for lunch, and leftovers never goes to waste because I either freeze them for the month, pack them for lunch.

Please leave me your comments and tell me if this is working for you, or suggestions on how I can improve it. And if you bought the Skinnytaste Meal Planner, please leave a review on Amazon, or share what you’re eating using hashtag #skinnytastemealplanner

Skinnytaste Dinner Plan (Week 5)

Monday: Away
Tuesday: Away
Happy cooking!


Weekly Grocery List (week 5)

PRODUCE:
  • 16 oz fresh broccoli florets 
  • 2 heads of garlic
  • 6-7 medium onions
  • 8 oz sliced mushrooms 
  • fresh parsley (optional)
  • cauliflower (1 medium head)
  • 28oz diced canned tomatoes
  • red bell peppers 1c (diced)
  • cilantro
  • 1 small tomato
  • 2 medium plum tomatoes
  • 2 1/2 c butternut squash 
  • 2 jalapeños
  • scallions  
  • limes

GROCERY:
  • 12oz uncooked orecchiette pasta (or brown rice/quinoa pasta for GF) 
  • 2c (6oz) uncooked rotini pasta (use brown rice for GF)
  • olive oil
  • 1/2c breadcrumbs
  • 2c beef broth
  • All purpose flour (2T)
  • Tomato paste (6T)
  • Red wine vinegar (1t)
  • Worcestershire sauce (2t)
  • Dijon mustard (2T)
  • Dill pickles (1/4c chopped)
  • Can tomato sauce (8 oz)
  • 1/4c alcaparrado, OR Green olives
  • Red enchilada sauce (1c)  canned or homemade ** see below for homemade ingredients**
  • Rotel tomatoes with green chilies (10oz can)
  • Reduced sodium canned black beans  ( 1 1/2c)

HERBS/SPICES:
  • Kosher salt
  • Fresh cracked pepper
  • Mustard powder
  • Ground cumin
  • Garlic powder
  • Bay leaves 
  • Chili powder 
  • Low carb, whole wheat flour tortillas (8 medium, I used La Tortilla Factory)
  • Smoked paprika 
  • Cayenne pepper 

MEATS:
  • 14 oz Italian chicken sausage
  • 4 1/2 lb lean ground beef
  • 1 lb. 93% lean ground turkey

FROZEN:
  • 4c frozen (or cooked) brown rice

DAIRY:
  • 1/4c grated Pecorino Romano or Parmesan cheese
  • 1 large egg
  • 1 large egg white
  • 1% Buttermilk (1/3c)
  • 1T light butter
  • 2c reduced fat grated cheddar cheese
  • 1c reduced fat shredded Mexican cheese 
  • Reduced fat sour cream (optional)

** For home made red enchilada sauce** (link in recipe)
  • 2 cloves garlic
  • 1 can Chipotle chiles in adobo sauce 
  • 1 1/2c tomato sauce
  • 1/2t chipotle chili powder
  • 1/2t cumin powder
  • 3/4c reduced sodium chicken broth