Skinnytaste Dinner Plan (Week 90). With Madison returning to school this week, I focused on simple, kid-friendly dinners — dishes that travel well in a thermos for her next-day lunch. The pasta with broccoli and the beef, tomato and acini di pepe soup are especially good for packing and reheating.
I plan our week using a meal planner (I use The Skinnytaste Meal Planner), which helps me stay organized before heading to the grocery store. Breakfasts at our house are typically quick and easy: eggs and fruit, a smoothie, or avocado toast. We are a family of four, so when a recipe yields extra servings, those leftovers become lunches or dinners the next day. If you follow weekly meal plans, they’re an efficient way to save time, reduce food waste, and keep everyone fed with minimal stress.
Skinnytaste Dinner Plan — Week 90
Monday: Holiday — away
Tuesday: Enchilada Chicken Roll-Ups with Mexican Cauliflower “Rice”
Wednesday: Beef, Tomato and Acini di Pepe Soup (Instant Pot, Slow Cooker or Stove Top)
Thursday: Balsamic Chicken with Roasted Vegetables
Friday: Chicken Rollatini with Spinach Alla Parmigiana and a green salad
Saturday: Dinner out
Sunday: Easiest Pasta and Broccoli Recipe
Below is the consolidated shopping list organized by recipe. Use it to streamline your grocery run and prep for the week. Quantities are flexible depending on how many people you’re feeding and whether you want extra for lunches or leftovers.
Shopping List
Enchilada Chicken Roll-Ups
- Ground cumin
- Dried oregano
- Garlic powder
- Chili powder
- Cooking spray
- Can of mild red enchilada sauce (or homemade enchilada sauce)
- Boneless, skinless chicken breasts
- Can of mild green chiles
- Reduced-fat shredded Mexican cheese blend
- Avocado
- Fresh cilantro (for garnish)
Homemade Enchilada Sauce
- Fresh garlic
- Chipotle chiles in adobo sauce
- Tomato sauce
- Chipotle chili powder
- Ground cumin
- Reduced-sodium chicken broth
Mexican Cauliflower “Rice”
- Cauliflower crumbles (or a head of cauliflower to rice at home)
- Olive oil
- Onion
- Plum tomatoes
- Jalapeño
- Garlic
- Tomato paste
- Cumin
- Smoked paprika
- Cayenne pepper
- Chopped cilantro
Beef, Tomato and Acini di Pepe Soup
- 90% lean ground beef
- Onion
- Celery
- Carrot
- Diced tomatoes
- Beef stock
- Bay leaves
- Small pasta such as acini di pepe
- Grated Parmesan cheese (optional)
Balsamic Chicken with Roasted Vegetables
- Boneless, skinless chicken thighs
- Cooking spray
- Asparagus
- Red bell peppers
- Red onions
- Carrots
- Mushrooms
- Balsamic vinegar
- Extra virgin olive oil
- Garlic
- Sugar (a small amount to balance acidity)
- Fresh rosemary
- Dried oregano or thyme
- Fresh sage
Chicken Rollatini with Spinach Alla Parmigiana
- Thin chicken cutlets
- Whole wheat Italian-seasoned breadcrumbs
- Grated Parmesan cheese
- Egg whites or egg substitute
- Frozen spinach
- Part-skim ricotta cheese
- Part-skim mozzarella
- Olive oil or non-stick spray
- Pomodoro sauce or your favorite marinara
Filetto di Pomodoro Sauce
- Cans of imported crushed tomatoes
- Garlic
- Olive oil
- Onion
- Carrots
- Fat-free chicken stock
- Fresh basil
Easiest Pasta and Broccoli Recipe
- Uncooked pasta
- Fresh broccoli florets (no stems)
- Garlic
- Grated Parmesan or Romano cheese
- Olive oil
Tips for the week: prepare the homemade enchilada or pomodoro sauce in advance and refrigerate to save time on busy nights. The soup reheats well and is ideal for thermoses, while the pasta-and-broccoli dish is quick to make and kid-approved. Buy a little extra of fresh items like broccoli and spinach to have on hand for lunches or simple side dishes.
This plan balances convenience and flavor while keeping meals family-friendly and easy to pack for school lunches. Adjust proportions to suit your household, and enjoy a stress-free week of dinners.