Skinnytaste Dinner Plan (Week 31)
This weekly dinner plan highlights simple, flavorful meals ideal for warm evenings. It includes a recipe from The Skinnytaste Cookbook alongside lighter, vegetable-forward dishes and an easy, refreshing salad. These dinners are designed to be family-friendly, quick to prepare, and suitable for packing as lunches or enjoying as leftovers the next day.
Meal planning is a practical way to simplify grocery shopping and mealtime decisions. A simple printed or digital planner helps you organize dinners for the week and avoid last-minute takeout. For breakfasts, a quick option like eggs with fruit, a smoothie, or avocado toast keeps mornings easy and nutritious. This plan assumes a family of four; if a recipe yields extra portions, leftovers can be packed for lunches or saved for another meal.
Weekly Dinner Schedule
- Monday: Tricolor Summer Penne (from The Skinnytaste Cookbook)
- Tuesday: Taco Stuffed Zucchini Boats
- Wednesday: Summer Vegetables with Sausage and Potatoes
- Thursday: Grilled Chicken with Spinach and Melted Mozzarella
- Friday: Pizza night
- Saturday: Dinner out
- Sunday: Grilled Rosemary Lamb Chops with Spiralized Greek Cucumber Salad with Lemon and Feta
Brief notes on the dishes: Tricolor Summer Penne is a bright pasta dish that highlights summer squash, zucchini, and shredded carrots with a light cheese finish. Taco Stuffed Zucchini Boats offer a lower-carb twist on classic tacos by using zucchini as the vessel for seasoned turkey and vegetables. Summer Vegetables with Sausage and Potatoes brings roasted baby potatoes together with colorful peppers, zucchini, and savory sausage for an easy one-pan meal. Grilled Chicken with Spinach and Melted Mozzarella is hearty yet simple, featuring chicken cutlets topped with a garlicky spinach filling and melted cheese. Sunday’s grilled rosemary lamb chops pair well with a spiralized cucumber salad tossed with lemon, feta, olives, and fresh oregano for a Mediterranean finish.
Shopping List
The shopping list below is grouped by recipe to help you navigate the store efficiently. Adjust quantities as needed for your household size or to account for pantry staples you already have.
Tricolor Summer Penne
- kosher salt
- penne pasta (use brown rice or quinoa pasta for gluten-free)
- zucchini
- yellow squash
- shredded carrots
- olive oil
- garlic
- Pecorino Romano cheese
- fresh black pepper
- fresh basil
Taco Stuffed Zucchini Boats
- 4 medium (about 32 ounces) zucchinis
- mild salsa
- 1 lb 93% lean ground turkey
- garlic powder
- cumin
- kosher salt
- chili powder
- paprika
- oregano
- onion
- bell pepper
- 4 oz can tomato sauce
- reduced fat Mexican blend shredded cheese
- scallions or cilantro, for topping
Summer Vegetables with Sausage and Potatoes
- 1 lb baby red potatoes
- cooking oil
- garlic powder
- kosher salt
- fresh cracked pepper
- 14 oz Italian chicken sausage
- onion
- garlic
- orange bell pepper
- yellow bell pepper
- red bell pepper
- fresh rosemary (or another fresh herb such as thyme)
- zucchini
Grilled Chicken with Spinach and Melted Mozzarella
- 21 oz (about 3 large) chicken breasts, sliced in half lengthwise to make 6 cutlets
- salt and pepper
- olive oil
- garlic
- frozen spinach
- shredded part-skim mozzarella
- roasted red pepper
- olive oil spray or a light oil for grilling
Grilled Rosemary Lamb Chops
- 8 lamb loin chops
- garlic
- extra-virgin olive oil
- fresh lemon juice
- fresh rosemary leaves
- kosher salt
- fresh ground pepper
Spiralized Greek Cucumber Salad with Lemon and Feta
- seedless English cucumber
- green bell pepper
- grape tomatoes
- pitted Kalamata olives
- red onion
- fresh lemon
- fresh feta
- extra virgin olive oil
- kosher salt and freshly ground black pepper
- fresh oregano leaves
Use this list as a starting point and modify quantities based on preferences and pantry items you already have. Keeping a printed or digital copy of the weekly plan and shopping list makes meal prep easier and saves time during busy evenings.