Skinnytaste Dinner Plan — Week 65

I’m enjoying a weekend of family time at the beautiful Deer Valley Resort in Park City, Utah. It’s a stunning spot and Madison is skiing for the first time — she’s already loving it and learning quickly. While I’m away, here’s the Skinnytaste Dinner Plan for Week 65: a simple, flavorful lineup to make weeknight dinners easy and satisfying.

Weekly Dinner Schedule

Monday: Cream of Asparagus Soup served with a fresh salad and garlic toast
Tuesday: Easy Crock Pot Chicken and Black Bean Taco Salad
Wednesday: Asian Lettuce Wrap Chicken Chopped Salad
Thursday: Ground Turkey with Potatoes and Spring Peas
Friday: Cheesy Baked Penne with Roasted Veggies
Saturday: Dinner out — enjoy a relaxed evening
Sunday: Leftovers — repurpose extras from the week

Meal Notes and Simple Tips

This weekly meal plan balances quick crock-pot ease, light salads, and comforting pasta, with a focus on seasonal vegetables and lean proteins. Plan for one recipe to feed four people, and scale up or down depending on your household. For busy nights, chop vegetables ahead of time, and consider making extra to turn Friday’s leftovers into a weekend lunch.

Serving and substitution tips:

For the cream of asparagus soup, garnish with fresh parsley or a squeeze of lemon to brighten the flavor.
The crock pot chicken and black bean taco salad is perfect for meal prep—shred extra chicken for tacos or burrito bowls later in the week.
Asian lettuce wraps are great with extra crunchy toppings like cashews or toasted sesame seeds. Use romaine, Boston, or Bibb lettuce leaves for easy wrapping.
If you prefer, substitute ground turkey with lean ground beef or chicken in the potatoes-and-peas dish.
For the baked penne, roasted vegetables can be swapped seasonally—use summer squash, eggplant, or roasted cherry tomatoes when available.

Shopping List

Below is a consolidated shopping list for the week organized by recipe. Quantities will depend on servings and pantry staples you already have on hand.

Cream of Asparagus Soup

Asparagus
Unsalted butter
Onion
Reduced-sodium chicken broth
Low-fat sour cream
Kosher salt and fresh ground pepper
Garlic toast or baguette
Salad greens and salad ingredients you prefer

Easy Crock Pot Chicken and Black Bean Taco Salad

Skinless, boneless chicken breasts
Reduced-sodium taco seasoning
Cumin
Black beans
Chunky salsa
Chopped romaine or red leaf lettuce
Reduced-fat Mexican cheese blend
Zesty avocado-cilantro buttermilk dressing (see ingredients below)

Zesty Avocado-Cilantro Buttermilk Dressing

Low-fat buttermilk
Jalapeño
Fresh cilantro
Hass avocado
Garlic
Scallion
Lime
Cumin
Fresh ground pepper and kosher salt

Asian Lettuce Wrap Chicken Chopped Salad

Rice vinegar
Grapeseed or canola oil
Sesame oil
Honey
Fresh ginger
Garlic
Kosher salt and black pepper
Hoisin sauce (optional)
Sriracha sauce (optional)
Less-sodium soy sauce
Cooking spray or a small amount of oil for stovetop
1 pound ground chicken
Water chestnuts
Unsalted cashews
Scallions
Boston or Bibb lettuce
Romaine lettuce hearts
Carrots

Ground Turkey with Potatoes and Spring Peas

Tomato (fresh)
Garlic
Fresh cilantro
20 oz 93% lean ground turkey (or preferred lean ground meat)
Scallions
Fresh peas
Potatoes
Can of tomato sauce
Cumin
Salt
Bay leaf

Cheesy Baked Penne with Roasted Veggies

Olive oil or olive oil spray
Red bell pepper
Zucchini
Fennel bulb
Asparagus
Red onion
Garlic
Balsamic vinegar
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Dried oregano and dried basil
Penne pasta (gluten-free or regular)
Part-skim ricotta
Fresh parsley
Grated Pecorino Romano
Part-skim shredded mozzarella
Jarred marinara sauce

Final Notes

This Skinnytaste Dinner Plan for Week 65 aims to simplify weeknight cooking while keeping meals varied and nutritious. Use leftovers creatively, make double batches when possible, and swap ingredients to match what you already have in your pantry. Enjoy the week of easy, flavorful dinners.