I’ve received wonderful feedback since launching The Skinnytaste Meal Planner and sharing a sample weekly dinner plan. Creating a weekly menu has become a Sunday ritual for me: I do all of my food shopping on Sundays, but you should pick the routine that best fits your schedule. Planning ahead saves time, reduces stress during the week, and helps make balanced, home-cooked meals a habit.
We’re a family of four, so most dinners produce leftovers that get packed for lunch. This plan is a guideline—pick a few recipes you like or cook them all. I’m always testing new dishes for the blog during the day (you can follow along on Snapchat under the same name), so those tests are often what I eat for lunch. Leftovers never go to waste: I freeze extra portions for later in the month, pack lunches, or share with family, neighbors, and friends.
Please leave your comments and tell me if this approach works for you or suggest ways I can improve it. If you purchased the Skinnytaste Meal Planner, share your thoughts and use the hashtag #skinnytastemealplanner so others can find your posts.
Skinnytaste Dinner Plan (Week 3)
Monday: Slow Cooker Blissful Butternut Soup (Meatless Monday!)
Tuesday: Turkey Taco Lettuce Wraps — I sometimes use tortillas for younger family members who prefer them.
Wednesday: Sweet & Spicy Sriracha Salmon with Zucchini Noodles (recipe from The Skinnytaste Cookbook)
Thursday: Cheesy Jalapeño Popper Stuffed Chicken — absolutely delicious — served with Fiesta Lime Rice.
Friday: Date Night! A chance to enjoy something special or dine out.
Saturday: Chicken Pot Pie Soup — comforting and family-friendly.
Sunday: Leftovers — a simple, practical day to finish up the week’s meals and minimize food waste.
Happy cooking!
Weekly Grocery List (Week 3)
Below is a consolidated grocery list organized by category to make shopping faster. Quantities are approximate and can be adjusted to suit your family size or taste preferences. If you like, cross off items you already have at home and add any staples you prefer.
PRODUCE:
- 16 oz butternut squash (about 1/2 small)
- 16 oz buttercup or kabocha squash (about 1/2 small)
- 2 large shallots
- 2 onions
- 1 bell pepper
- Iceberg lettuce (for wraps)
- 3 jalapeños
- Bunch of scallions
- 2 limes
- 1 large tomato
- Cilantro
- 1 large celery stalk
- 8 oz sliced baby bella mushrooms
- 2 zucchini
- 2 medium potatoes
- Pepitas (optional, for garnish)
- Chives (optional)
- Fresh ginger
- Garlic
GROCERY / PANTRY:
- 1 can light coconut milk
- Chicken or vegetable broth (at least 2 cups plus more for soups)
- 1 (8 oz) can tomato sauce
- Italian whole wheat breadcrumbs
- Olive oil
- Sesame oil
- Cooking spray
- Long grain rice
- 1 can black beans
- About 1/4 cup flour (or cornstarch) for thickening
- 2 chicken bouillon cubes or equivalent
- Reduced sodium soy sauce or tamari
- Honey
- Rice vinegar
- Sriracha
FREEZER:
- 10 oz frozen mixed vegetables (peas, carrots, green beans, corn)
- 10 oz frozen corn (if a separate item is preferred)
DAIRY:
- 1/2 cup shredded reduced‑fat cheddar (optional)
- 4 oz reduced‑fat shredded cheddar‑jack
- 1 package reduced‑fat Philadelphia cream cheese
- Fat‑free or low‑fat milk
HERBS & SPICES:
- Nutmeg
- Garlic powder
- Cumin
- Salt
- Chili powder
- Paprika
- Dried oregano
- Freshly ground black pepper
- Thyme
MEAT & SEAFOOD:
- 1.3 lb 99% lean ground turkey
- Center‑cut bacon (quantity as preferred)
- 8 thin‑sliced, skinless chicken breast cutlets
- About 16 oz cooked chicken breast (for soup or quick meals)
- 1 lb wild salmon fillet
Shopping tips: organize your list by store sections to speed up the trip, and consider buying double batches of recipes you love so you can freeze extras. Swap ingredients to suit dietary needs (for example, use vegetable broth and omit dairy for a dairy‑free option).
If you try this week’s plan, let me know which recipes became favorites and what substitutions you made. Your feedback helps improve future meal plans, and I love seeing how you adapt recipes to your family’s tastes. Use #skinnytastemealplanner when sharing photos or notes.