Happy Sunday! Hope everyone had a great week. I’m back from Charleston, SC where I was shooting part one of my new cookbook. What a beautiful city, I ate at some really great restaurants and enjoyed getting to know the city. I will be going back in March to shoot part two which I am looking forward to, but it feels good to be back home cooking again and back to my gym routine.
Also, I started tracking my Weight Watchers points again this week, I like the idea of doing it before the holidays to keep me on track. It’s been a great week!
This is week six of sharing my weekly dinner plan since launching The Skinnytaste Meal Planner. I usually do all my food shopping on Sundays, but you can do what works best for you. Leftovers are often eaten the next day if the meal is large or packed up for everyone’s lunch. If you are using your meal planner I would love to see what your week looks like, share using hashtag #theskinnytastemealplan
Skinnytaste Dinner Plan (Week 6)
Happy Cooking!
- 2 large, 1 small onion
- 1 medium carrot
- 3 stalks celery
- 5 cloves garlic
- 2 medium potatoes (white)
- broccoli florets (4c, approx 2 heads)
- 1 1/2 large red bell pepper
- 1 large yellow bell pepper
- 1 scallion
- avocado
- 3 acorn squash
- 4 oz fresh mushrooms (sliced)
- shallots
- 1c kale
- 10 cups (loose) baby arugula
- 1 large pink grapefruit
- 1/2 green bell pepper
- Butter (1T)
- Fat free milk (1c)
- Reduced fat shredded sharp cheddar (1 1/2c)
- 2% American cheese (2 slices)
- Parmesan cheese (1T)
- Light sour cream (1/2c)
- 1 large egg
- AP flour (2T)
- Chicken broth (or vegetable broth) 5 cups
- Olive oil
- 1 (10 oz) can mild Ro-tel Diced Tomato & Green Chiles
- Pasta (7 oz) (can use gluten free )
- Olive oil spray
- Pearled farro (1/2 c uncooked)
- Quinoa (3/4c cooked)
- Champagne vinegar (2 1/2T)
- Dijon mustard (1 1/4t)
- 1 can (28oz) crushed tomatoes
- 1 lb. boneless, skinless chicken breasts
- 2 links sweet Italian chicken sausage (raw)
- 16 oz wild salmon
- 8 chicken thighs (with bone)
- Kosher salt
- Fresh pepper
- Ground cumin
- Paprika
- Chili powder
- Garlic powder
- Fresh Sage (2 leaves )
- Fresh parsley
- Old Bay
- Dried oregano
- Bay leaf
Why American cheese? That is one cheese you will never find in my refrigerator. In this recipe I just used cheddar cheese. I use very few canned or frozen ingredients. I prefer fresh ingredients whenever possible, which is just about most of the time.
How many people does each meal serve? Is there a typical serving size per meal or do they vary depending on the meal?
Tried the broccoli potato soup! Yummy comfort food!
I can't seem to find week two. Any ideas where it went?
This is my favorite site to take recipes from. I love how you can make great and tasty dishes on the healthier dish. I cut the cheese in half and added very little salt. Still tastes great!! Love this soup
Hi there. I have just recently joined this blog and love the idea of the 6 week meal planner. Is there anyway I can get a copy of week 1 please? Thanks!
Yes, I will start adding the previous weeks to the new one.
What is pearled farro? Also, I don't know if our store carries Champagne Vinegar. Would plain Vinegar work? Cider or White? I do use Wine Vinegar and Balsamic Vinegars for different recipes.
With Thanksgiving dinner coming up, I have guests coming with a variety of diets. They include Paleo diet, Vegan, Non Wheat, and little kiddies who are picky eaters. What do you suggest for menus? I am going to have a turkey, and dressing, but beyond that, I haven't really decided.
I've just started looking at your web-site, and find many good recipes to try.
Farro is a food composed of the grains of certain wheat species. You can sub white balsmic for the champagne vinegar.
I must make that pasta recipe soon!
Here's my meal recap for the week: http://www.livehalffullblog.com/2015/11/15/weekly-meals-1115/
I tried the broccoli, cheese and potato soup this week. AWESOME! As a substitution for the broccoli, I used Brussels sprout leaves….yes, that's right….Brussels sprout leaves! My sprouts have magnificent leaves on them this year so I've been using them like kale or Swiss chard. They have a mild cruciferous flavour. I finely chopped about four cups and substituted them in to the soup. Delicious! Thank you so much for posting the recipe! It's one I'll definitely use again…this time with broccoli:) Can imagine it would be great with cauliflower too!
What a great idea, I will have to try that!