Happy Sunday! This is week nine of my weekly dinner planning posts since launching The Skinnytaste Meal Planner. Planning dinners in advance helps me stay organized, saves time at the supermarket, and makes weeknight cooking far less stressful. I map out meals before I shop so I know exactly what I need and can avoid extra trips.
This week I added a recipe that I prepared in my new Instant Pot—a convenient appliance that works as a pressure cooker, rice cooker and slow cooker all in one. I tried it last week and loved it, so expect more Instant Pot recipes in future plans. If you don’t own one, many of the recipes adapt well to a slow cooker or a stovetop method.
I typically eat quick breakfasts—eggs with fruit, smoothies, or avocado toast—so my focus here is dinner planning. I try to do grocery shopping on Sundays, but do whatever schedule fits you best. We are a family of four, so bigger dinners often yield leftovers, which we reheat for lunches or eat the next day. If you’d like to browse previous weekly plans, here are the earlier posts:
Dinner Plan Week 1
Dinner Plan Week 2
Dinner Plan Week 3
Dinner Plan Week 4
Dinner Plan Week 5
Dinner Plan Week 6
Dinner Plan Week 7
Dinner Plan Week 8
Skinnytaste Dinner Plan (Week 9)
Monday: Spaghetti Squash Enchilada Boats — Meatless Monday, a lighter, veggie-forward meal.
Tuesday: Cilantro Lime Fish Tacos — Bright, citrusy flavors and a quick cook time.
Wednesday: Swedish Meatballs with noodles — Comforting and family-friendly.
Thursday: Pressure Cooker Smoked Turkey Black Bean Soup — Made in the Instant Pot for deep flavor in less time.
Friday: Leftovers — A simple, budget-friendly night to finish up the week.
Saturday: Dinner out — A night off from cooking.
Sunday: Pasta with Chicken Sausage, Peppers, and Escarole — A savory way to end the week.
Shopping List
PRODUCE:
- 2 small spaghetti squash
- 1/4 cup cilantro, plus extra for garnish
- Scallions (for garnish)
- 2 small onions, 1 medium onion, 1 large onion
- 13 garlic cloves
- 2 jalapeño peppers
- About 2 cups diced tomatoes
- 3 tablespoons lime juice, plus wedges for garnish
- 1 medium Haas avocado
- 2 celery stalks
- 1 carrot
- 1 red bell pepper
- 1 medium head escarole
HERBS & SPICES:
- Kosher salt
- Freshly ground black pepper
- Parsley (1/4 cup minced plus 1/2 cup chopped)
- Allspice
- 2 bay leaves
- 1/4 teaspoon crushed red pepper
GROCERY:
- Olive oil
- Enchilada sauce (or ingredients listed below to make your own)
- 8 white corn tortillas (5″)
- 1/4 cup breadcrumbs
- 2 cups reduced-sodium beef stock
- 2 cups dried black beans
- Penne pasta
DAIRY:
- 1 cup part-skim shredded Mexican cheese blend
- Eggs
- 2 ounces light cream cheese
- 1/4 cup grated Parmigiano Reggiano
MEAT & SEAFOOD:
- 1 lb tilapia fillets
- 1 lb 93% lean ground beef
- 1 smoked turkey drumstick
- 1 lb Italian chicken sausage
Ingredients for homemade enchilada sauce (if you prefer to make it):
- 2 garlic cloves
- 1–2 tablespoons chipotle chiles in adobo
- 1 1/2 cups tomato sauce
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon ground cumin
- 3/4 cup reduced-sodium chicken broth
Tips for efficient shopping and meal prep:
- Check your pantry for staples like olive oil, spices and broth before you shop to avoid buying duplicates.
- Prep garlic, onions and dice vegetables on Sunday to speed up weeknight cooking.
- Double recipes when convenient to create easy leftover lunches or a freezer meal for a busy week.
- If using an Instant Pot, follow pressure-cooker timing closely and allow natural release when recipes recommend it to preserve texture and flavor.
Meal planning saves time, reduces food waste, and makes weekdays more manageable. This week’s menu balances light, vegetable-forward dishes with hearty, comforting meals. Enjoy the recipes, and feel free to adapt them to suit your family’s tastes and schedule.