Skinnytaste Dinner Plan (Week 43). This week I spent time with family—celebrating my cousins’ 50th birthday in Florida and enjoying a few days at Disney World. Now I’m turning my attention to the upcoming cookbook, Skinnytaste Fast and Slow. Thank you to everyone who pre-ordered; your support means so much and I hope you’re excited to try these recipes.
One highlight on this week’s dinner plan is scallop tostadas. They’re a favorite and are included in the free 42-page bonus pack offered to those who pre-ordered the cookbook. If you pre-ordered and requested the bonus pack, check the email you used for the order to download it. If you’re on a phone or tablet and have trouble downloading, you can email [email protected] for assistance and they will re-send the link.
The photo above shows The Skinnytaste Meal Planner where I map out dinners for the week (any meal planner will do). Meal planning is one of the best ways to stay organized before a trip to the supermarket and to simplify weeknight cooking. My breakfasts are usually quick—eggs with fruit, a smoothie, or avocado toast. We’re a family of four, so when a recipe yields extra servings it often becomes everyone’s lunch or convenient leftovers for the next day. If you like following weekly menus, check the Meal Plans section on the Skinnytaste site for previous weeks and more dinner plan inspiration.
Skinnytaste Dinner Plan (Week 43)
Monday: Loaded Vegetarian Baked Sweet Potato
Tuesday: Scallop Tostadas with Mexican Cauliflower Rice
Wednesday: Instant Pot (Pressure Cooker) Chicken and Lentil Soup
Thursday: Skillet Chicken in Tomato-Chipotle Sauce with Avocado Crema, served with Brown Rice
Friday: Leftovers
Saturday: Dinner Out
Sunday: Filipino Adobo Chicken with Brown Rice
Shopping List:
LOADED VEGETARIAN BAKED SWEET POTATO
- sweet potatoes
- fat-free Greek yogurt (or light sour cream)
- taco seasoning
- olive or canola oil
- red bell pepper
- red onion
- chili powder
- paprika or smoked paprika
- cumin
- salt
- canned black beans
- mild or spicy salsa
- reduced-fat Mexican cheese blend
- scallions or cilantro
SCALLOP TOSTADAS
- Hass avocado
- tomato
- red onion
- cilantro
- lime juice
- kosher salt
- freshly ground black pepper
- large sea scallops
- unsalted butter
- olive oil
- large corn tostada shells
- light sour cream
- fat-free milk
MEXICAN CAULIFLOWER RICE
- cauliflower crumbles
- olive oil
- onion
- plum tomatoes
- jalapeño
- garlic cloves
- tomato paste
- cumin
- paprika
- cayenne pepper
- kosher salt
- freshly ground black pepper
- chopped cilantro
INSTANT POT (PRESSURE COOKER) CHICKEN AND LENTIL SOUP
- dried lentils
- 12 oz (about 3) boneless, skinless chicken thighs
- chicken Better than Bouillon or preferred chicken base
- onion
- scallions
- cilantro
- garlic cloves
- tomato
- garlic powder
- cumin
- oregano
- sazon or paprika
- kosher salt
SKILLET CHICKEN IN TOMATO-CHIPOTLE SAUCE WITH AVOCADO CREMA
- 2 boneless, skinless chicken breasts (about 1 pound total), halved
- kosher salt
- cumin
- freshly ground black pepper
- olive oil spray
- olive oil
- onion
- garlic cloves
- tomato sauce
- low-sodium chicken broth
- chipotle pepper in adobo
- lime
- cilantro
- low-fat sour cream
- avocado
- jalapeño pepper
- brown rice
FILIPINO ADOBO CHICKEN
- skinless chicken drumsticks
- low-sodium soy sauce
- apple cider vinegar
- head of garlic
- peppercorns
- bay leaves
- jalapeño
- brown rice
Meal planning tips: set aside 20–30 minutes once a week to plan dinners and build your shopping list. Start with the nights you know will be busiest and schedule simple or leftover nights accordingly. When a recipe makes extra, store it in labeled containers for easy lunches or another dinner. Prep vegetables and grains ahead of time—chopping, roasting, or cooking rice in advance saves significant time on weeknights.
Cooking suggestions for this week’s menu: for scallop tostadas, pat scallops dry and sear them quickly in a hot skillet to get a golden crust without overcooking. Mexican cauliflower rice benefits from toasting the cauliflower crumbs briefly in oil before adding the tomatoes and seasonings—this develops more flavor. When making the Instant Pot chicken and lentil soup, rinse the lentils and check pressure-cooking times recommended for your model to avoid overcooking.
Storage and reheating: most dishes on this plan reheat well. Store soups and saucy dishes in airtight containers in the refrigerator for up to 3–4 days, or freeze portions for longer storage. For best texture, reheat gently on the stove or in the oven rather than the microwave when possible, and add a splash of broth or water if the dish seems dry.
If you have questions about the recipes or need help with substitutions, feel free to refer to the recipe notes in your cookbook or the Skinnytaste recipe pages for tips and variations. Enjoy this week’s dinners and the convenience of planning ahead—happy cooking!