Skinnytaste Dinner Plan — Week 28

I hope every mom had a wonderful Mother’s Day. With spring arriving, it’s a great time to refresh your weekly meal routine. This week’s Skinnytaste Dinner Plan features crowd-pleasing favorites that are easy to prepare, kid-approved, and practical for a busy family. The rotation includes Crock Pot Creamy Tomato Soup, Baked Chicken Milanese with Arugula and Tomatoes, Rosemary Chicken Salad with Avocado and Bacon, and Cheeseburger Casserole — plus simple plans for leftovers and days away.

I use a meal planner to organize dinners for the week; you can use any planner that works for you. Meal planning saves time and stress before heading to the supermarket and helps with smart grocery shopping. Breakfasts in our household are usually quick — eggs with fruit, smoothies, or avocado toast. We are a family of four, so if a dinner recipe yields extra portions, we pack leftovers for lunches or enjoy them the next day.

Weekly Meal Schedule

Monday: Crock Pot Creamy Tomato Soup
Tuesday: Baked Chicken Milanese with Arugula and Tomatoes
Wednesday: Rosemary Chicken Salad with Avocado and Bacon
Thursday: Cheeseburger Casserole
Friday: Leftovers
Saturday: Away
Sunday: Away

Below you’ll find the full shopping list organized by recipe to make grocery shopping efficient. Group ingredients by section (produce, dairy, pantry, meat) to speed up your trip. If you prefer, swap ingredients to meet dietary needs — for example, use vegetable broth for a vegetarian version of the tomato soup or brown rice pasta for a gluten-free Cheeseburger Casserole.

Shopping List

Crock Pot Creamy Tomato Soup

Olive oil
Celery
Carrots
Onions
28 oz can whole plum tomatoes
Dried thyme
Fresh basil
Reduced-sodium chicken broth (or vegetable broth)
Parmesan or Pecorino Romano cheese rind (optional)
Bay leaf
Unsalted butter
All-purpose flour
Pecorino Romano or grated Parmesan
Reduced-fat (2%) milk
Salt
Freshly ground black pepper

Baked Chicken Milanese with Arugula and Tomatoes

Olive oil
Balsamic vinegar
Fresh tomatoes
Red onion
Fresh basil
Baby arugula
Three 8 oz boneless skinless chicken breasts (about 24 oz total)
Italian-seasoned breadcrumbs
Grated Romano or Parmesan cheese
Lemon
Kosher salt
Freshly cracked black pepper
Olive oil spray or a light oil mister

Rosemary Chicken Salad with Avocado and Bacon

Center-cut bacon
Two boneless skinless chicken thighs (about 4 oz each)
Kosher salt
Fresh rosemary
Romaine lettuce (chopped)
Baby arugula or watercress
Cherry tomatoes
Red onion
Avocado
Dijon mustard
Olive oil
Red wine vinegar

Cheeseburger Casserole

2 cups (about 6 oz) uncooked rotini pasta (brown rice pasta for GF)
Olive oil
Onions
Garlic clove
1 lb lean ground beef (around 95% lean)
Salt
Black pepper
Tomato paste
28 oz diced tomatoes
Dijon mustard
Reduced-fat grated cheddar cheese
Dill pickles (sliced)

Meal Prep Tips and Notes

Prep vegetables the night before to save time: chop onions, peel carrots, and slice tomatoes. Store in airtight containers in the fridge.
Make the tomato soup in a slow cooker in the morning for a hands-off dinner. Blend until smooth and finish with a splash of milk for creaminess.
For the Milanese, pound chicken to even thickness for uniform baking. Use a light spray of olive oil to get a crisp breadcrumb crust without frying.
Cook bacon ahead for the rosemary chicken salad and refrigerate. Reheat briefly or serve at room temperature.
Cheeseburger casserole is an excellent leftover — it reheats well and makes easy lunches for the week.
Adjust seasonings to taste and substitute ingredients based on dietary preferences.

This Skinnytaste Week 28 plan balances comforting classics with simple, fresh flavors. Use the shopping list to streamline your grocery trip and feel free to scale recipes for your household size. Enjoy the meals and the extra time saved by planning ahead!