Skinnytaste Dinner Plan — Week 82 (Summer Meal Ideas and Shopping List)
Summer is in full swing, and this week’s Skinnytaste dinner plan focuses on seasonal produce and light, flavorful dinners that are easy to prepare. Meal planning helps streamline shopping, reduce food waste, and make weekday dinners less stressful. I use The Skinnytaste Meal Planner to organize my week, but any notebook, app, or printable planner will work. Typically, breakfasts in our house are quick and simple — eggs with fruit, a smoothie, or avocado toast. We are a family of four, so if a recipe yields extra servings, those portions often become packed lunches or lunch the following day as leftovers.
Below you’ll find the weekly dinner lineup followed by a consolidated shopping list organized by recipe. Use this plan as a framework: swap ingredients based on preference, portion size, or availability, and make a few items ahead of time to save evening prep time.
Weekly Dinner Menu — Skinnytaste Dinner Plan (Week 82)
- Monday: Baked Ratatouille with Havarti Cheese
- Tuesday: Cheesy Zucchini Enchiladas with cauliflower rice
- Wednesday: Grilled Romaine, Corn, and Chicken Salad with Salsa Dressing
- Thursday: Lobster Cobb Salad
- Friday: Grilled Salmon Kebabs with My House Salad, Made with Love (from the Skinnytaste cookbook)
- Saturday: Dinner out
- Sunday: Crock Pot Chicken Cacciatore served with whole wheat spaghetti
Meal Planning Tips for the Week
To make the week run more smoothly, consider prepping components in advance. Trim and chop vegetables for the ratatouille and enchiladas on Sunday, or grill extra chicken for the Wednesday salad and use it in wraps the next day. Cauliflower rice can be bought pre-riced or prepared ahead and refrigerated. For the lobster Cobb salad, prepare the dressing in advance and keep chilled until assembly. Use leftovers for quick lunches and freeze any extra cooked lobster or salmon portions if you won’t eat them within a couple of days.
When you plan around seasonal vegetables like zucchini, summer squash, corn, and tomatoes, dishes feel fresher and lighter, and you can often find better prices at local markets. Adjust the spice level in recipes such as the enchiladas by adding or omitting chipotle in adobo or chili powder to suit your family’s taste.
Shopping List (Organized by Recipe)
Baked Ratatouille with Havarti Cheese
- Eggplant
- Olive oil
- Onion
- Garlic
- Crushed tomatoes
- Red pepper flakes (optional)
- Bay leaf
- Fresh thyme
- Fresh basil leaves
- Red bell pepper
- Yellow bell pepper
- Zucchini
- Yellow squash
- Light Havarti cheese
Cheesy Zucchini Enchiladas
- Cooking spray
- Olive oil
- Garlic
- Scallions
- Cilantro
- Zucchinis
- Grated reduced-fat Mexican blend cheese
- Flour tortillas
- Chipotle chilis in adobo (optional for more heat)
- Tomato sauce
- Chipotle chili powder
- Ground cumin
- Fat-free vegetable broth
- Cauliflower rice
Grilled Romaine, Corn and Chicken Salad with Salsa Dressing
- Jarred mild salsa
- Extra virgin olive oil
- Lime
- Boneless, skinless chicken thighs
- Dried oregano
- Cumin
- Corn on the cobs, husks removed
- Romaine hearts
- Olive oil spray
- Avocado
- Red onion
- Grape tomatoes
Lobster Cobb Salad
- Cooked, chilled lobster meat
- Baby greens
- Avocado
- Hard-boiled eggs
- Center-cut bacon
- Grape tomatoes
- Cooked corn kernels (from 1 fresh cob)
- Dijon mustard
- Olive oil
- Red wine vinegar
- Red onion
Grilled Salmon Kebabs
- Fresh oregano
- Sesame seeds
- Ground cumin
- Crushed red pepper flakes
- Skinless wild salmon fillet
- Lemons
- Olive oil cooking spray
- 16 bamboo skewers
My House Salad, Made With Love
- Red onion
- Extra-virgin olive oil
- Apple cider vinegar
- Tomato
- Garlic powder
- Dried oregano
- Cucumber
- Haas avocado
- Romaine lettuce
Crock Pot Chicken Cacciatore
- Chicken thighs (bone-in, skin removed)
- Crushed tomatoes
- Red bell pepper
- Green bell pepper
- Onion
- Dried oregano
- Bay leaf
- Fresh herbs (basil or parsley) for topping
- Whole wheat spaghetti
Final Notes
This week’s plan highlights fresh summer vegetables, quick grill-focused salads, and comforting slow-cooker fare. If you’re following a specific diet or cooking for smaller or larger households, scale ingredient quantities accordingly. Preparing a few items ahead — chopping vegetables, making dressing, or pre-cooking proteins — will make weekday dinners effortless and enjoyable. For more weekly plans and recipe inspiration, check the Skinnytaste meal plans section on the Skinnytaste website.