Skinnytaste Dinner Plan — Week 67

I hope you had a wonderful week. I’m excited to share some personal news: the Skinnytaste Fast and Slow Cookbook was nominated for a James Beard Award in the Book/Health category. This nomination was completely unexpected and I’m incredibly humbled and grateful. It’s an honor to be recognized alongside talented cooks and authors like Heather Christo and Ellie Krieger. Because I enjoy Heather’s recipes, I included her Rosemary Chicken Salad with Avocado and Bacon in this week’s meal plan.

Meal planning makes the week simpler and keeps grocery shopping focused. I use The Skinnytaste Meal Planner to map dinners, but any planner or a simple list will do. Breakfast in our household tends to be quick and simple — eggs, fruit, a smoothie or avocado toast. We’re a family of four, and when a recipe yields extra servings they often become lunches or leftovers for the next day. If you’d like to review previous weekly dinner plans, they are available on the Skinnytaste meal plans archive.

This Week’s Dinner Menu

Monday: Baby Pasta Shells with Asparagus and Marinara Sauce
Tuesday: Thai Chicken Peanut Lettuce Tacos
Wednesday: Rosemary Chicken Salad with Avocado and Bacon
Thursday: Sheet Pan Teriyaki Salmon and Vegetables
Friday: Shrimp Cakes
Saturday: Dinner Out
Sunday: Skinny Italian Spinach Meatballs with pasta and salad

Below is a consolidated shopping list organized by recipe to make grocery shopping quick and efficient. Quantities are intentionally generalized so you can purchase amounts that suit your family size and preferences. Many pantry items are shared across recipes, which helps reduce waste and streamline meal prep.

Shopping List

Baby Pasta Shells with Asparagus and Marinara Sauce

baby pasta shells (substitute brown rice pasta for gluten-free)
1 bunch thin asparagus
homemade or jarred marinara sauce
Pecorino Romano or Parmesan cheese

Quick Marinara Sauce (if making from scratch)

olive oil
garlic
28 oz can crushed tomatoes
bay leaf
dried oregano
fresh basil

Thai Chicken Peanut Lettuce Tacos

reduced-sodium chicken broth
PB2 or natural peanut butter
Sriracha or favorite chili sauce
honey
soy sauce or tamari for gluten-free
garlic and fresh ginger
cooking spray or oil
16 oz ground chicken
shredded carrots
scallions
shredded red cabbage
chopped peanuts
cilantro and lime wedges
large iceberg lettuce leaves

Rosemary Chicken Salad with Avocado and Bacon

center-cut bacon
boneless, skinless chicken thighs (trimmed)
fresh rosemary
chopped romaine
baby arugula or watercress
cherry tomatoes
red onion
ripe avocado
Dijon mustard
olive oil and red wine vinegar

Sheet Pan Teriyaki Salmon and Vegetables

broccoli florets
mini sweet peppers
sesame oil
wild or farmed salmon fillets
garlic and grated ginger
reduced-sodium soy sauce or gluten-free alternative
rice vinegar
brown sugar
toasted sesame seeds and scallions

Shrimp Cakes

peeled and deveined jumbo shrimp
whole wheat or gluten-free panko
red onion and red bell pepper
celery
fresh parsley
light mayonnaise and Dijon mustard
egg
fresh lemon juice and lemon wedges
Old Bay seasoning and garlic powder
olive oil and optional hot sauce

Skinny Italian Spinach Meatballs

93% lean ground beef
olive oil
frozen chopped spinach (thawed and drained)
whole wheat or preferred bread for binding
egg
garlic and fresh parsley
Pecorino Romano or preferred Parmesan
pasta of your choice
greens for a side salad

Tomato Sauce for Meatballs

olive oil
garlic and onion
28 oz can crushed tomatoes

Tips for the week: batch-cook components like marinara or a basic peanut sauce to speed up dinners; use leftovers from larger recipes for lunches; and when possible choose ingredient swaps for dietary needs (gluten-free pasta, tamari for soy sauce, or alternative breading for shrimp cakes).

Wishing you a delicious week of dinners. If you try any of these recipes, feel free to note which ones became favorites in your household — simple feedback helps refine future weekly plans.