Happy Spring my friends! It’s been a crazy busy week, I was at the Indulge Conference in Austin, TX and stayed at the Four Seasons. We ate breakfast there every morning, I had my first sweet, juicy Texas grapefruit!
When I wasn’t at the conference, the only thing on the agenda was to eat in as many great restaurants as we could in the short trip there. The first place on the list, of course was Torchy’s Tacos – a must for tacos and they have the BEST queso! I need to go back to try everything on the menu. A few other great restaurants that are a must if you visit: La Condesa and Elizabeth Street Cafe. Such a great city, and so many more places I want to try.
Back to meal planning. 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. Have a great week!
Skinnytaste Dinner Plan (Week 70)
Monday: Cream of Asparagus Soup with grilled cheese.
Tuesday: Blackened Fish Tacos with Cabbage Mango Slaw
Wednesday: Oven “Fried” Breaded Pork Chops with Broccoli and Orzo
Thursday: Braised Cubed Steak with Peppers and Olives (Instant Pot, Slow Cooker and Stove-Top) with brown rice
Friday: Spicy California Shrimp Stack
Saturday: Dinner Out
Sunday: Roasted Boneless Leg of Lamb with roasted asparagus
CREAM OF ASPARAGUS SOUP
- unsalted butter
- reduced sodium chicken broth
- 2 tbsp low fat sour cream
BLACKENED FISH TACOS WITH CABBAGE MANGO SLAW
- red cabbage
- olive oil
- smoked paprika
- dry mustard
- ground cayenne pepper
- ground cumin
- ground oregano
- skinless cod or halibut filet
- cooking spray
- corn tortillas
OVEN “FRIED” BREADED PORK CHOPS
- center cut boneless pork chops
- large egg
- panko crumbs
- crushed cornflakes crumbs
- grated parmesan cheese
- sweet paprika
- garlic powder
- onion powder
- chili powder
BROCCOLI WITH ORZO
- uncooked orzo pasta
- fresh broccoli florets only (no stems)
- extra virgin olive oil
BRAISED CUBED STEAK WITH PEPPERS AND OLIVES
- cubed steak (28 oz)
- adobo seasoning or garlic salt
- can tomato sauce
- red bell pepper
- green pitted olives (plus brine)
- brown rice
SPICY CALIFORNIA SHRIMP STACK
- cooked short-grain brown rice (from 1/2 cup uncooked)
- 2 tablespoons rice vinegar
- 8 ouncecooked shrimp, peeled and tails removed
- fresh chives
- Furikake (such as Eden Shake or use sesame seeds)
- reduced-sodium soy sauce (or gluten-free)
- sriracha sauce
ROASTED BONELESS LEG OF LAMB
- lemon juice, freshly squeezed
- fresh rosemary
- Dijon mustard
- olive oil
- uncooked trimmed lamb leg, boneless
8 comments on “Skinnytaste Dinner Plan (Week 70)”
Texas has the BEST fruit. But I grew up here so I am a bit partial. 🙂 Glad you came to visit. Austin is beautiful.
Thank you for your weekly menus. Sometimes, I just come here and it is all planned out and so easy. I am amazed that you post this for free Gina. Such a gift. Have a great week!
Thank you Shannon! I loved visiting Texas!
Trying out roasted bonelss leg of lamb for dinner
OH those Texas ruby red grapefruit are delicious! Next time if you can go a short distance out from Austin, The Saltlick has the best bbq.
Glad you enjoyed Austin. We are so lucky to make it our home! My family loves your recipes and I love your cookbook. Thanks for doing what your do!
On your next trip back to Austin, be sure and try Taco Deli. THOSE are the best breakfast tacos!! Glad you enjoyed your visit.
Good to know!!!
AH! I’m so bummed I didn’t know you were here! The 4 Seasons is .25 miles from where I live on Rainey Street. I jog by it on the trail 🙂
Glad you had fun! The food here is so good.