Hi everyone! I’m back from another week in Charleston where I was shooting the second half of my new cookbook, Skinnytaste Fast and Slow (comes out this Fall). While there I did a book signing at the Charleston Wine + Food Festival, got to try some new restaurants and did some sight seeing, if you haven’t been there yet it’s a must!
This is week 20 of sharing my weekly dinner plans. I use The Skinnytaste Meal Planner pictured below to plan my dinners for the week (you can of course use any meal planner).
A
52-week meal planner, food tracker and exercise tracker in one. I’ve
included the Smart Points next to the recipes since I am currently on
Weight Watchers. Also, if you have The Skinnytaste Cookbook, and currently on Weight Watchers, I have all the Smart Points listed here for your convenience.
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 20)
SHOPPING LIST:
CREAMY ASPARAGUS LEEK SOUP:
- 2 lbs asparagus
- Butter
- 4 leeks
- Garlic
- Reduced sodium chicken broth
- Creme Fraiche
- Kosher salt
- Fresh pepper
- Chives- optional
BELL PEPPER AND POTATO FRITTATA:
- Green bell pepper
- Eggs
- Egg whites
- Kosher salt & pepper
- Olive oil
- Shallots
- Yukon gold potatoes
- Garlic powder
- Paprika
SWEET POTATO IRISH NACHOS:
- Cooking spray
- Sweet potatoes
- Olive oil
- Paprika
- Cayenne pepper
- Garlic powder
- Coarse salt and fresh cracked pepper
- Bell pepper
- Sharp shredded cheddar cheese
- Pepper jack light cheese
- Scallion
- Jalapeño
- Tomato
- Cilantro
- Sliced black olives (optional)
- Salsa
HONEY BALSAMIC GRILLED CHICKEN AND VEGETABLES:
- 1 1/2lb boneless, skinless thin sliced chicken cutlets
- Homemade pesto ** (or store bought)
- Garlic
- Red pepper flakes
- Lime
- Olive oil
- Balsamic vinegar
- Raw honey
- Kosher salt
- Asparagus
- Zucchini
- Red bell pepper
- Olive oil cooking spray
**Skinny Basil Pesto:
- Basil
- Garlic
- Grated Parmesan
- Salt & pepper
- Olive oil
CROCK POT CORNED BEEF AND CABBAGE:
- 2lbs Corned beef brisket
- Frozen pearl onions
- Carrots
- Parsnips
- Cabbage (small head)
- Fresh parsley
- Bay leaves
- Whole peppercorns
CREAMY CAULIFLOWER PURÉE:
- Cauliflower (medium head)
- Garlic
- Buttermilk
- Salt and pepper
- Whipped butter
SHEPHERD’S PIE, LIGHTENED UP:
- Yukon gold potatoes
- Fat free chicken broth
- Reduced fat sour cream
- Paprika
- 1lb 95% lean ground beef
- Oil
- Onion
- Celery
- Garlic
- Mushrooms
- Frozen mixed vegetables
- Flour
- Fat free beef broth
- Tomato paste
- Worcestershire sauce
- Fresh rosemary leaves
- Fresh thyme leaves
- Kosher salt and pepper
CORNED BEEF AND CABBAGE SOUP:
- olive oil
- 2 leeks
- garlic
- 3 medium carrots
- 1 yellow pepper
- 1 lb lean corned beef brisket
- bay leaves
- parsley
- 1 small head cabbage
- 1 yukon gold large potato
