This week, I am hoping the weather gets warmer so I can start grilling! Enchiladas are also on the menu, they make enough for leftovers so we’ll have them twice this week with some cauliflower rice and salad. I’m also excited to do my first cooking demo/book signing April 1 at 1pm at Macy’s Herald Square, you can find out more details here.
Skinnytaste Dinner Plan (Week 68)
Monday: Breakfast for dinner! Sheet Pan Home Fries with sunny side eggs
Tuesday: Chicken and White Bean Enchiladas With Creamy Salsa Verde
Wednesday: Leftovers
Thursday: Grilled Flank Steak with Tomatoes, Red Onion and Balsamic
Friday: Sheet Pan Shrimp with Broccolini and Tomatoes
Saturday: Demo at Macy’s Herald Square, Dinner Out
Sunday: Turkey Sante Fe Zucchini Boats
Shopping List:
SHEET PAN HOME FRIES
- baby red potatoes
- onion
- green bell
- carrots
- extra virgin olive oil
CHICKEN AND WHITE BEAN ENCHILADAS WITH CREAMY SALSA VEDRE
- olive oil
- white onion
- garlic
- chopped green chiles
- Navy beans (or Cannellini beans)
- cooked shredded chicken breast
- chicken bullion
- ground cumin
- butter
- flour
- reduced sodium chicken broth
- jalapeños (I used jarred)
- light sour cream
- reduced fat Mexican cheese
- (8-inch) flour tortillas
- chopped fresh cilantro or scallions (or both!)
GRILLED FLANK STEAK WITH TOMATOES, RED ONION AND BALSAMIC
- flank steak
- garlic powder
- extra virgin olive oil
- balsamic
- red onion
- tomatoes
- fresh herbs such as oregano, basil or parsley
SHEET PAN SHRIMP WITH BROCCOLINI AND TOMATOES
- extra large peeled and deveined, tail-off shrimp
- extra-virgin olive oil
- garlic
- crushed red pepper (optional)
- olive oil spray
- broccolini
- grape tomatoes
- fresh oregano
- fresh lemon juice
TURKEY SANTE FE ZUCCHINI BOATS
- 93% lean ground turkey
- canned black beans
- corn kernels, fresh or frozen
- hot pickled serrano pepper (or jalepeño)
- tomato
- garlic
- onion
- cilantro
- cumin
- zucchini
- mild salsa
- reduced-fat Mexican blend cheese
