The Skinnytaste Meal Planner, Revised Edition is a completely updated 52-week daily planner designed to help you organize meals, streamline grocery shopping, and stay on track with healthy eating goals. This revised edition reflects reader feedback and improvements to the original planner, giving you more practical space and features to make meal planning fast, flexible, and realistic.
Available from major retailers such as Barnes & Noble and Amazon, the planner is built to support busy lives with thoughtful layouts, useful checklists, and a complete weekly meal plan to guide your week.
The updated Skinnytaste Meal Planner now includes:
- Expanded writing space for Breakfast, Lunch, and Dinner entries so you can clearly plan each day.
- Spiral binding that lays flat for easy writing and reference while cooking.
- Weekly shopping lists that match the meal plans to simplify grocery trips and reduce waste.
- Dedicated notes sections for reminders, prep tasks, and recipe changes.
- Daily check-boxes to track and complete weekly goals for healthier habits.
There is also ample room to record eating and exercise activities, track progress, and jot down quick swaps or substitutions to adapt the plan to your tastes and schedule.
How meal planning works — simple steps:
- Plan your meals for the week — involve family members to make it easy and fun.
- Create a streamlined shopping list based on the weekly plan.
- Shop for the week and enjoy less stress during busy nights.
To support the planner launch, a special weekly meal plan was created in collaboration with recipe developer Danielle Hazard, a professional with experience in food, cooking, and nutrition. The result is a complete, balanced week of Skinnytaste recipes that cover breakfast, lunch, and dinner with an organized grocery list to match.
Our grocery lists are specific and practical so you save time and money, reduce food waste, and have everything on hand to follow the plan. You’ll find brand suggestions for items we use frequently and clear quantities to make shopping efficient. The goal is to remove the guesswork so you can spend less time deciding what to eat and more time enjoying meals that support your goals.
Plan details and flexibility
Weekday breakfasts and lunches (Monday–Friday) are portioned to serve one; dinners and weekend meals are generally sized to serve a family of four. Some recipes are intentionally designed for leftovers so you can repurpose dinners into lunches. Everything in the plan is Weight Watchers friendly, and updated Freestyle points are included for convenience. Feel free to swap recipes or use the plan as a flexible template and inspiration rather than a rigid schedule.
The plan is intentionally realistic: it allows space for healthy snacks, occasional cocktails, desserts, and dining out. You can easily shift meals around to suit your calendar. Paired with the new Skinnytaste Meal Planner, this plan makes consistency and success far more attainable.
Sample weekly menu (example week)
MONDAY (12/18)
B: 2 hard-boiled eggs (0) + 1 apple (0)
L: Chickpea Avocado Salad (3)
D: Balsamic Roasted Veggies and White Bean Pasta (8)
TUESDAY (12/19)
B: Avocado Toast with Sunny Side Egg (4) + 1 orange (0)
L: Chickpea Avocado Salad (3)
D: Madison’s Favorite Slow Cooker Beef Tacos (9) + Mexican Cauliflower Rice (1)
WEDNESDAY (12/20)
B: Avocado Toast with Sunny Side Egg (4) + 1 orange (0)
L: Spiralized Greek Cucumber Salad (7) + 1 apple (0)
D: ¾ cup Balsamic Roasted Veggies and White Bean Pasta (6) + 7 ounces Italian chicken sausage* (2)
THURSDAY (12/21)
B: 6 oz nonfat Greek yogurt (0) topped with 1 sliced banana (0), 2 tbsp chopped pecans (3), 1 tsp honey (1)
L: Spiralized Greek Cucumber Salad (7) + 1 apple (0)
D: Taco Salad with leftover Slow Cooker Beef (6), 2 cups chopped romaine (0), 1 oz baked tortilla chips (3), ¼ cup Best Guacamole (3)
FRIDAY (12/22)
B: 6 oz nonfat Greek yogurt (0) topped with 1 sliced banana (0), 2 tbsp chopped pecans (3), 1 tsp honey (1)
L: Chilled Italian Shrimp Tortellini Pasta x2 (6)
D: Crockpot Chicken Enchilada Soup (2) + 1 oz baked tortilla chips (3)
SATURDAY (12/23)
B: Sausage, Cheese and Veggie Egg Bake (4) + fruit salad (¼ orange, ½ apple, ½ cup grapes) (0)
L: Crockpot Chicken Enchilada Soup (2) + 1 oz baked tortilla chips (3)
D: Dinner out
SUNDAY (12/24)
B: Sausage, Cheese and Veggie Egg Bake (4) + fruit salad (¼ orange, ½ apple, ½ cup grapes) (0)
L: Chilled Italian Shrimp Tortellini Pasta (6)
D: Homemade Spinach Manicotti (7) + House Salad with Balsamic Vinaigrette
*Cook sausage according to package directions and add to pasta as directed.
Grocery list — Week #1
Produce:
- 6 apples (any variety)
- 2 medium heads garlic
- 8 oz sliced mushrooms
- 1 medium yellow squash
- 1 medium zucchini
- 2 red bell peppers
- 1 medium head broccoli (about 3½ cups florets)
- 2 pints cherry tomatoes
- 2 medium red onions
- 2 medium (5 oz) and 2 large (6 oz) Hass avocados
- 1 small and 1 medium yellow onion, minced
- 2 medium plum tomatoes
- 1 vine-ripened tomato
- 1 jalapeño
- 1 large English cucumber
- 1 medium cucumber
- 1 small green bell pepper
- 5 oz shiitake mushrooms
- 1 medium bunch cilantro
- 1 small bunch Italian (flat-leaf) parsley
- 1 small bunch fresh basil
- 1 small bunch celery
- 3 lemons
- 2 bananas
- 1 lime
- 2 lb seedless grapes
- 1 bunch scallions
- 5 medium oranges
- 1 medium shallot
- 2 large heads romaine (or two 16-oz bags pre-cut)
- 1 medium head cauliflower or 4 cups riced cauliflower
Meat, poultry & fish:
- 2 lb 93% lean ground beef
- 14 oz (4 links) Italian chicken sausage
- 4 lb jumbo shrimp, peeled & deveined
- 1 lb boneless, skinless chicken breasts (about 2)
Grains:
- 1 small loaf 100% whole grain bread
- 1 package (at least 8) crunchy taco shells
- 1 small bag white whole wheat flour
- ½ lb fusilli (gluten-free or whole wheat optional)
- 18 corn tortillas
Condiments & spices:
- Extra virgin olive oil
- Unfiltered apple cider vinegar
- Cooking spray or oil mister
- Red wine vinegar
- Dijon mustard
- Balsamic vinegar
- Hot sauce (optional)
- Kosher salt
- Black pepper (freshly ground recommended)
- Ground cumin, dried oregano, dried Italian herbs
- Chili powder, paprika, smoked paprika
- Bay leaves, cayenne pepper
- Honey
- Pesto (small jar)
- Red pepper flakes (optional)
Dairy & refrigerated:
- 2 dozen large eggs
- 2 oz fresh feta (not crumbled)
- 1 (15-oz) container part-skim ricotta
- 1 (12-oz) bottle 1% milk
- 1 small container reduced-fat sour cream (optional)
- 4 cups shredded part-skim mozzarella
- 1 wedge fresh Parmesan Reggiano
- 2 cups shredded reduced-fat cheddar
- 2 (6-oz) containers nonfat plain Greek yogurt
- 1 cup (4 oz) shredded cheddar
Frozen:
- 1 (10-oz) package frozen corn
- 1 (10-oz) package frozen spinach
Canned & jarred:
- 1 (12-oz) jar roasted red peppers
- 2 (15-oz) cans chickpeas
- 2 (8-oz) cans tomato sauce
- 1 small can sliced black olives
- 1 (15-oz) can black beans
- 1 (14.5-oz) can petite diced tomatoes
- 1 (32-oz) box reduced sodium chicken broth
- 1 jar capers
- 1 jar pitted Kalamata olives
- 1 (8-oz) can tomato paste or a small tube
- 2½ cups jarred marinara or 1 (28-oz) can crushed tomatoes
- 1 (12-oz) can chipotle chiles in adobo
- 1 (15-oz) can cannellini or Great Northern beans
Miscellaneous dry goods:
- ¼ cup chopped pecans
- 2 (8.5-oz) packages ricotta spinach tortellini
This planner and sample week are designed to make healthy eating manageable and enjoyable. Use the planner to map out your seasonal swaps, preferred brands, and family favorites—then adjust quantities as needed. With a little planning, you’ll reduce stress, cut food waste, and have delicious meals ready all week long.