featured 33509

Skinnytaste Dinner Plan: Week 85 Menu and Recipes

Skinnytaste Dinner Plan (Week 85)

Skinnytaste Dinner Plan (Week 85)

Here is a balanced dinner plan for the week featuring new recipes from last week along with some beloved favorites. Each evening highlights a flavorful, approachable dish with simple sides and easy substitutions where appropriate. Use the shopping list below to streamline grocery runs and meal prep; the recipes are ideal for busy weeknights and relaxed weekend dinners alike. Enjoy the variety of seasonal vegetables, lean proteins, and bright Mediterranean flavors throughout the week.

Weekly Meal Plan

  • Monday: Summer Cavatelli with Corn, Tomatoes and Zucchini — a light pasta packed with sweet corn, juicy cherry tomatoes and tender zucchini tossed with garlic, olive oil and a touch of Pecorino Romano. Fresh basil brightens the dish; serve with a simple green salad.
  • Tuesday: Greek Scallop Tacos — seared scallops tucked into warm corn tortillas with a cooling cucumber-avocado salsa and fresh herbs for a bright, seafood-forward taco. Add a squeeze of lime and a side of grilled vegetables if desired.
  • Wednesday: Honey Balsamic Grilled Chicken and Vegetables — thin sliced chicken cutlets marinated in a honey-balsamic blend, grilled alongside asparagus, zucchini and red bell peppers for a sweet-and-savory midweek dinner. Serve over rice or with crusty whole grain bread.
  • Thursday: Grilled Flank Steak with Chimichurri — a simply seasoned, charred flank steak finished with vibrant chimichurri sauce made from parsley, cilantro, garlic and vinegar. Pair with grilled corn on the cob and a light potato salad for a satisfying meal.
  • Friday: Seared Tuna Salad with Wasabi Butter Sauce — crusted, seared tuna atop a mix of baby arugula and spinach, drizzled with a gently spiced wasabi butter sauce. Garnish with sliced radish and cucumber for crunch and freshness.
  • Saturday: Dinner Out — take the night off from cooking and enjoy a meal out or a takeout favorite.
  • Sunday: Baked Chicken Parmesan with whole wheat spaghetti — a lighter take on a classic, baked rather than fried, topped with melted mozzarella and a simple marinara, served over whole wheat spaghetti for a comforting Sunday supper.

Notes & Meal Tips

  • Most recipes are flexible: swap proteins or grains to suit dietary needs, use gluten-free pasta or panko if needed, and choose low-sodium or reduced-fat options when possible.
  • To save time, cut vegetables and make dressings or sauces in advance. Chimichurri and marinara both refrigerate well for several days and can be used across multiple meals.
  • When grilling, preheat the grates and oil them lightly to prevent sticking. Thin chicken cutlets and flank steak both cook quickly, so watch closely for doneness.
  • For extra freshness, finish many dishes with a squeeze of lemon or lime and a handful of chopped herbs just before serving.

Shopping List

SUMMER CAVATELLI WITH CORN, TOMATOES AND ZUCCHINI

  • Fresh or frozen cavatelli
  • Olive oil
  • 2 ears corn (kernels cut from the cob)
  • Cherry tomatoes
  • Zucchini
  • Garlic
  • Marinara sauce (homemade or store-bought)
  • Grated Pecorino Romano
  • Fresh basil

QUICK MARINARA SAUCE

  • Olive oil
  • Garlic
  • Can of crushed tomatoes
  • Bay leaf
  • Dried oregano
  • Fresh basil

GREEK SCALLOP TACOS

  • Garlic cloves (skins left on for roasting if desired)
  • Jalapeños
  • Olive oil
  • Fresh cilantro (leaves only)
  • Fresh parsley (leaves only)
  • Cucumber
  • Hass avocado
  • Fresh scallops
  • Lime
  • Corn tortillas

HONEY BALSAMIC GRILLED CHICKEN AND VEGETABLES

  • Boneless, skinless thin-sliced chicken cutlets
  • Basil pesto (homemade or store-bought)
  • Garlic
  • Crushed red pepper flakes
  • Lime
  • Olive oil
  • Balsamic vinegar
  • Raw honey
  • Asparagus
  • Zucchini
  • Red bell pepper
  • Cooking spray or additional oil for the grill

SKINNY BASIL PESTO

  • Fresh basil
  • Garlic
  • Grated Parmesan
  • Olive oil

GRILLED FLANK STEAK WITH CHIMICHURRI

  • Flank steak
  • Garlic powder
  • Ground cumin
  • Dried oregano
  • Fresh parsley
  • Cilantro
  • Red onion
  • Garlic
  • Extra virgin olive oil
  • Apple cider vinegar
  • Crushed red pepper flakes
  • Fresh corn on the cob

SEARED TUNA SALAD WITH WASABI BUTTER SAUCE

  • Panko bread crumbs (or gluten-free panko)
  • Black and white sesame seeds
  • Raw ahi or yellowfin tuna steaks
  • Canola oil or neutral cooking oil
  • Reduced sodium or gluten-free soy sauce
  • Prepared wasabi paste
  • Shallots
  • White wine (optional, e.g., Sauvignon Blanc)
  • Whole milk
  • Unsalted butter
  • Fresh baby arugula
  • Fresh baby spinach
  • Sliced radish (optional garnish)
  • Sliced cucumber (optional garnish)

BAKED CHICKEN PARMESAN

  • Chicken breast
  • Seasoned breadcrumbs (whole wheat optional)
  • Parmesan cheese
  • Butter, melted (or olive oil)
  • Reduced-fat mozzarella cheese
  • Marinara or Filetto di Pomodoro-style sauce
  • Cooking spray
  • Whole wheat spaghetti

FILETTO DI POMODORO (TOMATO SAUCE BASE)

  • Imported crushed tomatoes
  • Garlic
  • Olive oil
  • Onion
  • Carrots
  • Fat-free chicken stock (or vegetable stock)
  • Fresh basil

With this plan, you’ll enjoy a diverse week of dinners that balance simple techniques with bright, fresh ingredients. Swap ingredients to match seasonal availability and family preferences, and consider doubling sauces like chimichurri or marinara for easy leftovers and quicker meals later in the week.