Thank you to all of you who ordered my new cookbook, Skinnytaste Fast and Slow, I am so humbled and grateful it hit #1 on the New York Times best seller list! This would not be possible without all of you.
This is week 47 of the Skinnytaste Dinner Plan. I am away in Park City Utah until Sunday, but I have my meals planned for the week and ordered all my groceries on Peapod this week (life saver!)
Pictured below 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 47)
Monday: Cauliflower Fried Rice with Shrimp
Tuesday: Loaded “Nacho” Chicken Tostada
Wednesday: Slow Cooker Beef Meatballs with Broccoli Rabe with Zoodles
Thursday: Leftovers
Friday: Tortilla Encrusted Chicken Tenders with avocado salad
Saturday: Dinner Out
Sunday: Sheetpan Italian Chicken and Veggie Dinner
SHOPPING LIST
CAULIFLOWER FRIED RICE
- cauliflower
- sesame oil
- egg whites
- egg
- salt
- cooking spray
- onion
- frozen peas and carrots
- garlic cloves
- scallions
- soy sauce (Tamari for Gluten Free)
- shrimp
LOADED NACHO CHICKEN TOSTADA
- tostada shells
- shredded cheddar cheese
- reduced fat shredded Mexican blend cheese (I used Sargento)
- avocado
- 1 medium lime, halved
- Kosher salt
- tomato
- white onion
- cilantro
- Freshly ground black pepper
- 7 ounces cooked boneless, skinless chicken breast, cubed*
- canned black beans
- jalalpeno
- sliced black olives
SLOW COOKER BEEF MEATBALLS WITH BROCCOLI RABE
- broccoli rabe
- fresh whole wheat bread
- fat free milk
- 1 lb 93% lean ground beef
- grated Pecorino Romano cheese
- egg
- garlic cloves
- kosher salt
- fresh black pepper
- olive oil
- 28 ounce can crushed tomatoes with basil (I love Tuttorosso)
- bay leaf
- zucchini (for zoodles)
TORTILLA ENCRUSTED CHICKEN TENDERS
- 1 ¼ pound (8) boneless, skinless chicken breast tenders
- kosher salt
- Freshly ground black pepper
- all-purpose flour (or GF AP flour)
- egg
- tortilla chips
- garlic powder
- cumin
- Olive oil spray
- lime
- cilantro, for garnish
- jarred salsa, for dipping
SHEETPAN ITALIAN CHICKEN AND VEGGIE DINNER
- kosher salt
- onion powder
- dried oregano
- dried basil
- thyme
- sugar
- black pepper
- garlic
- olive oil
- red wine vinegar
- cooking spray
- 8 (4 oz each) boneless skinless chicken thighs
- zucchini
- carrots
- red bell pepper
- yellow bell pepper
- red onion
- parsley for garnish
