Skinnytaste Dinner Plan (Week 37). The height of summer always feels busy — between visitors, weekend plans and long, warm evenings, schedules can get unpredictable. After taking a break from meal planning while hosting family and friends last week, I’m back to laying out recipes and a shopping list for the week ahead. With zucchini in abundance this season, I included several dishes that use summer squash so nothing goes to waste.
Below you can see the meal planner I use to map out dinners for the week. You can use any planner that works for you; the important part is having a clear plan before heading to the grocery store. Meal planning saves time, reduces decision fatigue and helps streamline shopping so you buy only what you need. My breakfasts are usually simple and quick — eggs with fruit, a smoothie, or avocado toast. We are a family of four, so when a recipe yields extra servings it either becomes packed lunches or reheated leftovers for the next day.
If you enjoy this plan and want more ideas, there are many past weekly plans that follow the same approach of mixing fresh seasonal produce, quick proteins and a couple of make-ahead options.
Skinnytaste Dinner Plan (Week 37)
Monday: Best Skinny Eggplant Rollatini with Spinach
Tuesday: Grilled Steak Lettuce Tacos
Wednesday: Easy Roasted Lemon Garlic Shrimp with Zucchini Carpaccio
Thursday: Slow-Cooker Bahn Mi Rice Bowls
Friday: Cheeseburger Salad
Saturday: Dinner Out
Sunday: Zucchini Lasagna
Shopping List:
BEST SKINNY EGGPLANT ROLLATINI WITH SPINACH
- 2 medium Italian eggplants
- kosher salt and fresh black pepper
- quick marinara sauce
- large egg
- part-skim ricotta cheese
- grated Pecorino Romano cheese
- frozen spinach
- garlic
- shredded part-skim mozzarella (Polly-O)
QUICK MARINARA SAUCE
- olive oil
- garlic
- 28 oz can crushed tomatoes
- bay leaf
- oregano
- fresh basil
- salt and fresh pepper
GRILLED STEAK LETTUCE TACOS
- Haas avocado
- tomato
- red onion
- lime juice
- cilantro
- kosher salt
- fresh black pepper
- onion
- jalapeno
- 1 lb thin sirloin steaks
- ground cumin
- garlic powder
- dried oregano
- lettuce shells
EASY ROASTED LEMON GARLIC SHRIMP
- 1 1/2 lbs shelled and deveined jumbo shrimp (36)
- garlic
- olive oil
- crushed red pepper flakes
- lemon
- parsley
ZUCCHINI CARPACCIO
- 2 medium zucchini
- lemon
- extra virgin olive oil
- kosher salt and fresh black pepper
- baby arugula
- shaved Parmesan
SLOW-COOKER BANH MI RICE BOWLS
- 1 pound pork tenderloin
- kosher salt
- freshly ground pepper
- garlic
- jalapeno
- reduced sodium soy sauce
- brown sugar
- distilled white vinegar
- sugar
- shredded carrots
- radishes
- cooked brown rice
- shredded red cabbage
- English cucumber
- cilantro
CHEESEBURGER SALAD
- 1 pound 93% lean ground beef
- kosher salt
- freshly ground black pepper
- romaine lettuce
- dill pickle spears
- red onion
- Haas avocado
- cherry tomatoes
- reduced-fat shredded cheddar cheese
- light mayonnaise
- mustard
- dill pickle juice
- ketchup
- onion powder
- garlic powder
- paprika
ZUCCHINI LASAGNA
- 1 lb 93% lean ground beef
- kosher salt
- olive oil
- onion
- garlic
- 1 (28 oz can) crushed tomatoes
- fresh basil
- black pepper
- 3 medium zucchini
- part-skim ricotta
- Parmigiano Reggiano
- egg
- shredded part-skim mozzarella cheese
Weekly meal planning doesn’t have to be complicated. Aim for a mix of quick 20–30 minute dinners, one slow cooker or make-ahead recipe, and a night out to keep things flexible. Use seasonal produce where possible — here, zucchini appears in multiple dishes, offering different textures and flavors from raw carpaccio to baked lasagna. When you prepare proteins like steak or pork in larger batches, reserve some to repurpose into salads, rice bowls, or tacos to cut down on evening prep. Leftovers are a win for busy days and can often be refreshed with a new dressing, a squeeze of lemon, or a quick sauté of vegetables.
Before you shop, check your pantry for staples such as olive oil, spices, canned tomatoes, rice and condiments. That will prevent duplicate purchases and help you stick to a sensible grocery budget. Finally, keep meal notes — what your family liked, what needed more seasoning, and which recipes made great leftovers — so future weekly plans become faster and more tailored to your household. Enjoy a week of seasonal dinners and easy cooking!