Skinnytaste Dinner Plan — Week 70

Happy spring! It has been a busy week — I attended the Indulge Conference in Austin, Texas, and stayed at the Four Seasons. I enjoyed breakfasts there each morning and had my first sweet, juicy Texas grapefruit, which was a lovely start to the day.

Dining Out in Austin

When I wasn’t attending sessions, eating out was top of the agenda. First on the list was Torchy’s Tacos — a staple for excellent tacos and a must-try queso. I left wishing I had time to try everything on the menu. A few other favorites that are worth visiting if you’re in Austin include La Condesa and Elizabeth Street Café. Austin is a vibrant food city with so many places to explore; I can’t wait to go back and try more.

Meal Planning Tips

Meal planning makes weekly grocery shopping easier and reduces last-minute stress. My breakfasts are usually quick and simple: eggs with fruit, a smoothie, or avocado toast. For a family of four, most recipes that yield extra portions either become packed lunches or are enjoyed as leftovers the next day. Planning ahead also helps you mix fresh produce with pantry staples and keep meals balanced throughout the week.

Weekly Dinner Plan

Below is the dinner schedule for the week. Each dish is balanced and simple to prepare, with options for leftovers and easy lunches.

Monday: Cream of Asparagus Soup served with grilled cheese — a comforting, spring-friendly pairing.
Tuesday: Blackened Fish Tacos with Cabbage Mango Slaw — bright, tangy slaw complements seasoned fish for a fresh, satisfying taco night.
Wednesday: Oven “Fried” Breaded Pork Chops with Broccoli and Orzo — a lighter take on comfort food using oven-baked breading and a simple pasta-and-vegetable side.
Thursday: Braised Cubed Steak with Peppers and Olives (Instant Pot, slow cooker, or stove-top) served with brown rice — a savory, saucy entrée that reheats well for leftovers.
Friday: Spicy California Shrimp Stack — a flavorful, layered shrimp dish with rice, avocado, and a touch of heat.
Saturday: Dinner out — a chance to explore local favorites or try a new restaurant.
Sunday: Roasted Boneless Leg of Lamb with roasted asparagus — a special Sunday roast that pairs well with simple spring vegetables.

Shopping List

Organized by recipe, this list covers the essentials you’ll need to prepare the week’s meals. Adjust quantities based on servings and what you already have on hand.

Cream of Asparagus Soup

asparagus
unsalted butter
onion
reduced-sodium chicken broth
low-fat sour cream (about 2 tbsp)
bread (for grilled cheese)
cheese

Blackened Fish Tacos with Cabbage Mango Slaw

red cabbage
mango
olive oil
cilantro
limes
smoked paprika
dry mustard
ground cayenne pepper
ground cumin
ground oregano
skinless cod or halibut fillets
cooking spray
corn tortillas

Oven “Fried” Breaded Pork Chops

center-cut boneless pork chops
large egg
panko crumbs
crushed cornflake crumbs
grated Parmesan cheese
sweet paprika
garlic powder
onion powder
chili powder

Broccoli with Orzo

uncooked orzo pasta
fresh broccoli florets (no stems)
garlic
extra virgin olive oil

Braised Cubed Steak with Peppers and Olives

cubed steak (about 28 oz)
adobo seasoning or garlic salt
canned tomato sauce
red bell pepper
onion
green pitted olives (plus a little brine if desired)
brown rice

Spicy California Shrimp Stack

cooked short-grain brown rice (from about 1/2 cup uncooked)
rice vinegar (2 tablespoons)
8 ounces cooked shrimp, peeled and tails removed
cucumber
fresh chives
avocado
furikake (or sesame seeds)
reduced-sodium soy sauce (or gluten-free alternative)
mayonnaise
sriracha sauce

Roasted Boneless Leg of Lamb

garlic
fresh lemon juice
fresh rosemary
Dijon mustard
olive oil
uncooked trimmed boneless lamb leg
asparagus

Enjoy the week of meals! Planning ahead saves time and makes it easier to enjoy balanced dinners, whether you’re cooking at home or dining out. If you like this format, keeping one master shopping list and updating it each week can streamline meal prep and reduce food waste.