Skinnytaste Dinner Plan (Week 9)

Skinnytaste Dinner Plan (Week 9)

Happy Sunday! This is week nine of sharing my weekly dinner plan since launching The Skinnytaste Meal Planner. I like to plan my dinners for the week before I head to the supermarket to help keep me organized, which also saves a lot of time in the supermarket and it’s one less thing to think about during the week

Skinnytaste Dinner Plan (Week 9)

You might notice I added a recipe for my new Instant Pot (pressure cooker, rice cooker, slow cooker in one) which I got last week, tried and loved! I will be sharing a recipe this week and using it a whole lot more in the future. If you don’t have one, most of the recipes will work in a slow cooker or stove top.

Breakfast I usually have something quick like eggs and fruit, smoothies or avocado toast. I
try to do my food shopping on Sundays, but you can do what works
best for you. We are a family of 4, so leftovers are often eaten the next day if the meal is
large or packed up for everyone’s lunch. If you would like to see some of the previous weeks, here they are:

Dinner Plan Week 1
Dinner Plan Week 2
Dinner Plan Week 3
Dinner Plan Week 4
Dinner Plan Week 5
Dinner Plan Week 6    
Dinner Plan Week 7
Dinner Plan Week 8

Skinnytaste Dinner Plan (Week 9)

Monday: Spaghetti Squash Enchilada Boats (Meatless Monday!)


Tuesday: Cilantro Lime Fish Tacos

Wednesday: Swedish Meatballs with Noodles 


Thursday: Pressure Cooker Smoked Turkey Black Bean Soup


Friday: Leftovers


Saturday: Dinner Out


Sunday: Pasta with Chicken Sausage, Peppers, Escarole



PRODUCE:

  • 2 spaghetti squash (small)
  • 1/4c Cilantro plus more for garnish
  • Scallions (for garnish)
  • 2 small, 1 medium, 1 large onion
  • 13 garlic cloves
  • 2 jalapeño peppers
  • Tomatoes (2c diced)
  • Lime (3T juice, plus wedges for garnish)
  • 1 medium Haas avocado
  • 2 celery stalks
  • 1 carrot
  • 1 red bell pepper
  • 1 medium head escarole

HERBS/SPICES:

  • Kosher salt
  • Fresh black pepper
  • Parsley (1/4c minced, 1/2c chopped)allspice
  • Bay leaves (2)
  • Crushed red pepper (1/4t)

GROCERY:

  • Olive oil
  • Enchilada sauce (see below for ingredients for homemade)**
  • 8 white corn tortillas (5″)
  • Breadcrumbs (1/4c)
  • Reduced sodium beef stock (2c)
  • Dried black beans (2c)penne pasta

DAIRY:

  • 1c part skim shredded Mexican cheese blend
  • eggs
  • Light cream cheese (2oz)
  • Grated Parmigiano Reggiano (1/4c)

MEAT:

  • 1 lb tilapia filets
  • 1 lb 93% lean beef
  • 1 smoked turkey drumstick
  • 1 lb Italian chicken sausage

*For the homemade enchilada sauce

  • 2 clove garlic
  • 1-2T chipotle chiles in adobo sauce
  • 1 1/2c tomato sauce
  • 1/2t chipotle chili powder
  • 1/2t ground cumin
  • 3/4c reduced sodium chicken broth