Skinnytaste Dinner Plan — Week 94

Welcome to Week 94 of the Skinnytaste dinner plan. Happy October — the air turns crisp, leaves change color, and it’s the perfect time to embrace cozy sweaters and comforting meals. This month I’m focusing on simple routines that support wellness: taking probiotics for gut health and keeping up a consistent workout schedule to benefit both body and mind. Small habits compound over time, and planning meals in advance is one of the easiest ways to stay organized and eat well.

I use The Skinnytaste Meal Planner to map out dinners for the week, but any notebook, app, or printable planner will do. Meal planning saves time, reduces food waste, and makes supermarket trips faster because you shop with a purpose. For breakfasts I usually keep things quick and nutritious — eggs and fruit, a smoothie, or avocado toast. We’re a family of four, so when a recipe yields extra servings, those portions become lunches or next-day leftovers, which I welcome as a simple way to stretch a meal into multiple healthy options.

Below is the weekly dinner lineup for Week 94 along with a consolidated shopping list so you can prepare everything in advance. Each recipe is chosen to balance flavor and approachability while using seasonal ingredients where possible.

Weekly Menu

Monday: Best Skinny Eggplant Rollatini with Spinach
Tuesday: Chicken Enchilada Soup (Slow Cooker or Instant Pot)
Wednesday: Leftovers
Thursday: Philly Cheesesteak Stuffed Portobello Mushrooms
Friday: California Spicy Crab Stuffed Avocado with Cauliflower “Fried Rice”
Saturday: Dinner Out
Sunday: Pasta with Butternut Sauce, Spicy Sausage and Spinach

Shopping List

Use this shopping list to gather ingredients for the week. Quantities will depend on your family size and whether you like leftovers — most recipes are written to serve a family of four. Whenever possible, choose fresh produce and lower-sodium or reduced-fat options to keep the meals lighter while staying full of flavor.

Best Skinny Eggplant Rollatini with Spinach

Italian eggplants
Quick marinara sauce
Egg
Part-skim ricotta cheese
Pecorino Romano cheese
Frozen or fresh spinach
Garlic
Shredded part-skim mozzarella

Quick Marinara Sauce

Olive oil
Garlic
1 can crushed tomatoes
Bay leaf
Dried oregano
Fresh basil

Crock Pot Chicken Enchilada Soup (and Instant Pot)

Olive oil
Onion
Garlic
Reduced-sodium chicken broth
Can of tomato sauce
Chipotle chiles in adobo
Fresh cilantro
Can of black beans
Can of petite diced tomatoes
Frozen corn
Cumin
Dried oregano
Skinless chicken breasts
Shredded part-skim cheddar cheese
Scallions (green onions)
Hass avocado
Reduced-fat sour cream (optional)

Philly Cheesesteak Stuffed Portobello Mushrooms

Thinly sliced sirloin steak
Cooking spray or a small amount of oil
Onion
Green bell pepper
Light sour cream
Light mayonnaise
Light cream cheese
Shredded mild provolone or your preferred melting cheese
Portobello mushrooms (choose caps without cracks)

California Spicy Crab Stuffed Avocado

Light mayonnaise (choose a compliant mayo if following Whole30)
Sriracha or other hot sauce
Fresh chives
Lump crab meat
Cucumber
Hass avocados
Furikake seasoning or sesame seeds
Gluten-free soy sauce or coconut aminos

Cauliflower “Fried Rice”

Head of cauliflower or pre-riced cauliflower
Sesame oil
Egg whites and 1 whole egg
Cooking spray or a small amount of oil
Onion
Frozen peas and carrots
Garlic
Scallions
Soy sauce or tamari for gluten-free

Pasta with Butternut Sauce, Spicy Sausage and Spinach

Spicy chicken Italian sausage (or preferred spicy sausage)
Butternut squash
Whipped butter
Pasta (whole wheat or gluten-free)
Shallots
Garlic
Baby spinach
Freshly shaved Parmesan cheese
Sage leaves

Meal-Planning Tips

Plan around what’s in season and on sale to keep costs down and flavors bright.
Prep vegetables and sauces on a weekend or the night before to shorten weeknight cooking time.
Use leftovers intentionally: cook a larger batch of soup or roasted vegetables to repurpose for lunches or a quick dinner.
Swap ingredients to match dietary needs—use dairy alternatives, gluten-free pasta, or leaner proteins as needed.
Keep pantry staples on hand (olive oil, canned tomatoes, spices) so you can adapt recipes without last-minute shopping trips.

Enjoy this week’s menu — each recipe is designed to be approachable and family-friendly while still delivering on flavor. If you prefer to cook once and eat twice, plan to double the recipes you like most so you’ll have easy lunches or freezer-ready dinners. Happy cooking!