Skinnytaste Week 29 Dinner Menu and Recipes

Skinnytaste Dinner Plan — Week 29. With warmer weather arriving, it’s time to start thinking about lighter dinners and prepping the grill for the season. I’m heading to Europe next week, but I didn’t want to leave you without a weekly plan, so I gathered suggestions and put together this balanced, easy-to-follow menu for the whole family.

The image below shows a meal planner I use to map out dinners for the week — you can use any planner or a simple notebook. Meal planning helps streamline grocery shopping, reduces waste, and makes weeknight cooking less stressful. Breakfasts are usually quick and simple: eggs with fruit, a smoothie, or avocado toast. I cook for a family of four, so when a recipe yields extra servings, leftovers become lunches or an easy dinner the next day.

Skinnytaste Dinner Plan (Week 29)

Monday: The Best Grilled Portobello Mushroom Burgers

Tuesday: Turkey Taco Lettuce Wraps

Wednesday: Turkey Stuffed Peppers with brown rice and a fresh salad

Thursday: Leftovers

Friday: Garlicky Shrimp Stir-fry with Shiitakes and Bok Choy served with brown rice

Saturday: Night out!

Sunday: Asian Peanut Noodles with Chicken — Lightened Up

Weekly Notes and Tips

This week focuses on fresh flavors and lighter preparations that are easy to scale for a family. Plan to do a bit of prep on Sunday—cook a pot of brown rice, chop vegetables, and marinate proteins where appropriate. For the grilled portobello burgers, try marinating the mushrooms for at least 30 minutes to boost flavor. For the lettuce wraps, toast spices briefly to bring out their aroma before combining with the turkey. The shrimp stir-fry is quick, so have your sauce measured and vegetables prepped before you start cooking. The peanut noodle sauce can be made ahead and stored in the refrigerator to make Sunday dinner especially fast.

Preparation and Storage Advice

• Batch-cook brown rice early in the week and refrigerate in an airtight container. Reheat with a splash of water to restore moisture.
• Store cut vegetables in separate containers to keep salads crisp and stir-fry ingredients ready to go.
• Cooked turkey or grilled mushrooms make great leftovers—store in airtight containers for up to 3 days.
• Peanut sauce keeps well in the fridge for several days; stir before using. Store chopped peanuts separately if you prefer them extra crunchy when serving.
• Thaw shrimp in the refrigerator overnight or under cold running water just before cooking for best texture.

Enjoy this week of lighter, flavorful dinners. Swap ingredients based on seasonality and what’s in your pantry, and feel free to double recipes to build a convenient leftover stash for busy nights. Happy cooking!