Skinnytaste Dinner Plan (Week 60)

Skinnytaste Dinner Plan (Week 60)

As we are getting closer to Superbowl Sunday, make sure you check out my Superbowl section for appetizer and dinner ideas! Also, just want to share, my husband got me the Alexa Echo Dot for Christmas and recently discovered the shopping list feature, game changer! Anyone in my house can tell Alexa what to add to the shopping list, which sends everything to my phone app. No more forgetting the list at home, or forgetting to add something!

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 60)

Skinnytaste Dinner Plan (Week 60)

Monday: Instant Pot Creamy Tomato Soup with garlic toast and salad
Tuesday: Zoodles and Meatballs (Zucchini Noodles with Slow Cooker Turkey Meatballs) pasta for Madison
Wednesday: Headed to Charleston! (Leftovers for everyone else!)
Thursday: Away
Friday: Cheeseburger Casserole
Saturday: Chicken Shiitake and Wild Rice Soup
Sunday: Sun Dried Tomato and Cheese Stuffed Chicken Rollatini with My House Salad (from The Skinnytaste Cookbook)

Shopping List:

INSTANT POT CREAMY TOMATO SOUP

  • olive oil
  • unsalted butter
  • celery
  • carrot
  • onion
  • all purpose or gluten-free flour
  • reduced sodium chicken broth (or vegetable for vegetarians)
  • reduced fat (2%) milk
  • 28 oz can San Marzano whole plum tomatoes
  • sprig fresh thyme
  • fresh basil
  • bay leaves
  • Parmesan or Romano cheese rind (optional)
  • grated Pecorino Romano cheese

ZOODLES AND MEATBALLS

  • extra virgin olive oil
  • red onion
  • garlic
  • zucchini

CROCK POT ITALIAN TURKEY MEATBALLS (for above recipe)

  • 20 oz (1.3 lb) ground turkey breast 93% lean
  • whole wheat seasoned breadcrumbs
  • Reggiano Parmigiano cheese
  • parsley
  • egg
  • garlic
  • kosher salt
  • fresh pepper
  • olive oil
  • garlic
  • 28 oz can crushed tomatoes (I like Tuttorosso)
  • bay leaf
  • fresh basil or parsley

CHEESEBURGER CASSEROLE

  • rotini pasta (use brown rice pasta for GF)
  • olive oil
  • onion
  • garlic
  • 1 lb lean ground beef (95% lean)
  • salt
  • black pepper
  • tomato paste
  • diced tomatoes
  • Dijon Mustard
  • reduced-fat grated cheddar cheese
  • chopped dill pickles

CHICKEN SHIITAKE AND WILD RICE SOUP

  • butter
  • onion
  • flour
  • less-sodium chicken broth (Swanson)
  • chopped carrots
  • garlic
  • celery stalks
  • 14 oz boneless, skinless chicken thighs
  • long grain rice & wild rice combo (I used Carolina)
  • brown rice
  • shiitake mushrooms
  • light sour cream
  • salt and fresh pepper

SUN DRIED TOMATO AND CHEESE STUFFED CHICKEN ROLLATINI

  • 8 thin sliced boneless skinless chicken cutlets, 3 oz each
  • sun dried tomato bruschetta
  • part-skim shredded mozzarella
  • baby spinach
  • red onion
  • seasoned breadcrumbs
  • grated Pecorino Romano cheese (or parmesan)
  • lemon
  • olive oil
  • olive oil non-stick spray

MY HOUSE SALAD, MADE WITH LOVE

  • red onion
  • extra virgin olive oil
  • apple cider vinegar (I love Braggs)
  • freshly ground black pepper
  • tomato
  • garlic powder
  • dried oregano
  • cucumber
  • Haas avocado
  • romaine lettuce