Skinnytaste Dinner Plan Week 28. Â I hope all the mom’s out there have a GREAT Mother’s Day! I don’t know about you but I am ready for spring! On the rotation this week is Cheeseburger Casserole, definitely a fan favorite and kid approved!
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 28
Monday:  Crock Pot Creamy Tomato Soup
Tuesday: Baked Chicken Milanese With Arugula and Tomatoes
Wednesday: Rosemary Chicken Salad With Avocado and Bacon
Thursday: Cheeseburger Casserole
Friday: Leftovers
Saturday: Away
Sunday: Away
Shopping List:
CROCK POT CREAMY TOMATOÂ SOUP
- olive oil
- celery
- carrots
- onions
- 28 oz can whole plum tomatoes
- thyme
- fresh basil
- reduced sodium chicken broth (or vegetable for vegetarians)
- Parmesan or Romano cheese rind (optional)
- bay leaf
- unsalted butter
- flour
- Pecorino Romano cheese
- reduced fat (2%) milk
- salt
- black pepper
BAKED CHICKEN MILANESE WITH ARUGULA AND TOMATOES
- olive oil
- balsamic vinegar
- tomatoes
- red onion
- fresh basil
- baby arugula
- 24 oz (3) boneless skinless chicken breasts
- Italian seasoned breadcrumbs
- grated Romano cheese (or parmesan)
- lemon
- kosher salt
- fresh cracked black pepper
- olive oil spray (I used my misto)
ROSEMARY CHICKEN SALAD WITH AVOCADO AND BACON
- center-cut bacon
- 2 boneless, trimmed skinless chicken thighs (4 oz each)
- kosher salt
- fresh rosemary
- chopped romaine lettuce
- baby arugula or watercress
- cherry tomatoes
- red onion
- avocado
- dijon mustard
- olive oil
- red wine vinegar
CHEESEBURGER CASSEROLE
- 2 cups (6 oz) uncooked rotini pasta (use brown rice pasta for GF)
- olive oil
- onions
- garlic clove
- 1 lb lean ground beef (95% lean)
- salt
- black pepper
- tomato paste
- 28 oz diced tomatoes
- Dijon Mustard
- reduced-fat grated cheddar cheese
- dill pickles
