Hope everyone’s having a great weekend! I’m here in Charleston, SC finishing the final photos for The Skinnytaste Fast and Slow Cookbook. I’m heading back to NY tonight and have my meals already planned for the week. After enjoying lots of great meals here in Charleston, I am ready to get back on track cooking and exercising.
Week 24 of sharing my weekly dinner plans. Pictured above 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 24)
Monday:Â Baked Ratatouille with Havarti with House Salad
Tuesday: One Pot Chicken Fajita Pasta
Wednesday: Grilled Hawaiian Teriyaki Burgers
Thursday: Chicken Francese with Massage Kale Salad
Friday: Naked Salad Burgers with Sriracha Mayo
Saturday: Dinner Out
Sunday:
Shopping List:
BAKED RATATOUILLE WITH HAVARTI CHEESE:
- Eggplant
- Kosher salt
- Olive oil
- Onion
- Garlic
- Cracked black pepper
- Crushed tomatoes
- Red pepper flakes (optional)
- Bay leaf
- Fresh thyme
- Fresh basil leaves
- Red bell pepper
- Yellow bell pepper
- Zucchini
- Yellow squash
- Havarti cheese
HOUSE SALAD:
- Red onion
- EVOO
- Apple cider vinegar
- Kosher salt
- Fresh black pepper
- Tomato
- Garlic powder
- Dried oregano
- Cucumber
- Haas avocado
- Chopped Romaine lettuce
ONE POT CHICKEN FAJITA PASTA:
- Olive oil
- Boneless skinless chicken breasts (1lb)
- Kosher salt
- Ground cumin
- Paprika
- Chili powder
- Garlic powder
- White onion
- Red bell pepper
- Yellow bell pepper
- Garlic
- Less sodium chicken broth
- Mild Ro-Tel Diced Tomatoes & Green Chiles (10 oz can)
- Pasta
- Light sour cream
- Scallion
- Cilantro
- Avocado
GRILLED HAWAIIAN TERIYAKI BURGER:
- 93% ground beef (2 lbs)
- Grated carrots
- Scallions
- Fresh grated ginger
- Reduced sodium soy sauce
- Sriracha sauce
- Fresh pineapple
- Whole wheat 100 calorie buns (I used Martin’s)
- Lettuce leaves
- Cornstarch
- Pineapple juice
- Brown sugar
- Garlic
CHICKEN FRANCESE, LIGHTENED UP:
- 4 boneless skinless chicken breasts (32 oz)
- Unbleached flour
- Egg whites
- Lemon
- White wine
- Low sodium chicken broth
- Cooking spray
- Salt and fresh pepper
- Fresh parsley
- Butter
MASSAGED RAW KALE SALAD:
- Kale (1 bunch)
- Extra virgin olive oil
- Kosher salt
- Fresh lemon juice
- Fresh grated Parmesan cheese (Parmigiano Reggiano)
NAKED SALMON BURGER WITH SRIRACHA MAYO:
- Light mayonnaise (Hellmans)
- Sriracha
- Red bell pepper
- Yellow bell pepper
- Panko
- Garlic
- Wild salmon fillet (1 lb)
- Egg
- Reduced sodium soy sauce
- Fresh lemon juice
- Kosher salt
- Cooking spray
- Baby arugula
- Avocado
