Now that the weather is hot here in NY, I’ve been using my grill just about every night. This week’s menu includes some easy summer favorites from my blog and one of my husband’s favorite summer salads exclusive from The Skinnytaste Cookbook. I’ve also included the easiest Slow Cooker Kalua Pork which everyone loves and makes enough to have leftovers for several meals.
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 33)
Monday: Tuscan Panzanella Salad with Grilled Garlic Bread (from The Skinnytaste Cookbook)
Tuesday: Blackened Fish Tacos with Cabbage Mango Slaw
Wednesday: Bangin’ Grilled Shrimp Skewers with Quick Cabbage Slaw
Thursday: Crock Pot Kalua Pork with Quick Cabbage Slaw
Friday: Leftovers over brown rice
Saturday: Dinner Out
Sunday: Grilled Pesto Chicken and Tomato Kebabs with salad
Shopping List:
TUSCAN PANZANELLA SALAD with GRILLED GARLIC BREAD
- heirloom tomatoes
- red onion
- basil leaves
- extra virgin olive oil
- kosher salt
- fresh ground black pepper
- olive oil spray or oil mister
- artisanal bread
- garlic
- fresh mozzarella
BLACKENED FISH TACOS with CABBAGE MANGO SLAW
- red cabbage
- mango
- olive oil
- cilantro
- kosher salt
- lime
- smoked paprika
- dry mustard
- ground cayenne pepper
- ground cumin
- ground oregano
- black pepper
- 1 lb skinless cod or halibut filet
- cooking spray
- 8 corn tortillas
BANGIN’ GRILLED SHRIMP SKEWERS
- light mayonnaise
- scallions
- Thai Sweet Chili Sauce
- Sriracha
- 40 large (12.8 oz) raw shrimp, shelled and deveined (weight after peeled)
- fresh cracked pepper
- oil spray
QUICK CABBAGE SLAW
- white cabbage
- red bell pepper
- red onion
- extra virgin olive oil
- apple cider vinegar
- kosher salt
- fresh black pepper
CROCK POT KALUA PORK
- 2 to 3 lb trimmed pork shoulder blade roast
- liquid mesquite smoke
- coarse red Hawaiian sea salt
GRILLED PESTO CHICKEN and TOMATO KEBABS
- fresh basil leaves
- garlic
- Parmigiano Reggiano
- kosher salt and fresh pepper
- olive oil
- 1-1/4 lbs skinless chicken breast, cut into 1-inch cubes
- cherry tomatoes
- wooden skewers
