Hope everyone had a great week! I got some exciting news this week, the Skinnytaste Fast and Slow Cookbook was nominated for a James Beard Award in the category of Book/Health. This was so unexpected, I’m so humbled and grateful! Heather Christo and Ellie Krieger were also nominated, and since I love Heather’s recipe for Rosemary Chicken Salad with Avocado and Bacon I’ve added that to this week’s meal plan along with a few favorites.
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 67)
Monday: Baby Pasta Shells with Asparagus and Marinara Sauce
Tuesday: Thai Chicken Peanut Lettuce Tacos
Wednesday: Rosemary Chicken Salad with Avocado and Bacon
Thursday: Sheet Pan Teriyaki Salmon and Vegetables
Friday: Shrimp Cakes
Saturday: Dinner Out
Sunday: Skinny Italian Spinach Meatballs with pasta and salad
Shopping List:
BABY PASTA SHELLS WITH ASPARAGUS AND MARINARA SAUCE
- baby pasta shells (gluten free use brown rice pasta)
- 1 bunch thin asparagus
- homemade marinara sauce
- Pecorino Romano
QUICK MARINARA SAUCE
- olive oil
- garlic
- 28 oz can crushed tomatoes (I love Tuttorosso)
- bay leaf
- dried oregano
- fresh basil
THAI CHICKEN PEANUT LETTUCE TACOS
- reduced-sodium chicken broth
- PB2 (or peanut butter)
- Sriracha chili sauce
- honey
- soy sauce (use Tamari for gluten free)
- garlic
- cooking spray
- 16 oz ground chicken
- fresh ginger
- shredded carrots
- scallions
- shredded red cabbage
- chopped peanuts
- cilantro leaves, for garnish
- lime wedges
- iceberg lettuces outer leaves
ROSEMARY CHICKEN SALAD WITH AVOCADO AND BACON
- center-cut bacon
- boneless, trimmed skinless chicken thighs
- fresh rosemary
- chopped romaine lettuce
- baby arugula or watercress
- cherry tomatoes
- red onion
- avocado
- dijon mustard
- olive oil
- red wine vinegar
SHEET PAN TERIYAKI SALMON AND VEGETABLES
- broccoli florets
- mini sweet rainbow peppers
- sesame oil
- wild salmon filets
- garlic
- grated ginger
- reduced sodium soy sauce (or gluten-free for GF diets)
- unseasoned rice vinegar
- brown sugar
- toasted sesame seeds
- scallion
SHRIMP CAKES
- peeled and deveined jumbo shrimp
- whole wheat plain panko (or gluten-free)
- red onion
- red bell pepper
- celery
- fresh parsley
- light mayonnaise
- Dijon mustard
- egg
- fresh lemon juice
- Old Bay seasoning
- garlic powder
- olive oil
- lemon wedges
- hot sauce (optional)
SKINNY ITALIAN SPINACH MEATBALLS
- 93% lean ground beef
- olive oil
- frozen chopped spinach
- whole wheat Weight Watchers bread (or any half point bread)
- egg
- garlic
- fresh parsley
- Pecorino Romano cheese (or your favorite Parmesan Cheese)
- pasta of your choice
- salad
Tomato Sauce for the meatballs:
- olive oil
- garlic
- 28 oz can Tuttorosso crushed tomatoes (my favorite)
- onion
