Happy Sunday! I hope you had a wonderful week. I just returned from Charleston, SC, where I was shooting part one of my new cookbook. It’s a beautiful city with excellent restaurants, and I enjoyed exploring the food scene and the neighborhood charm. I’ll be heading back in March to finish the next part of the shoot. For now, it feels great to be home, back in the kitchen and back to my gym routine.
I also restarted tracking my Weight Watchers points this week. I like getting back into that habit before the busy holiday season — it helps me stay balanced and mindful about portions and choices. Overall it’s been a productive and positive week.
This is week six of sharing my weekly dinner plan since launching The Skinnytaste Meal Planner. I usually do my main grocery shopping on Sundays, but choose whatever day works best for your schedule. Leftovers often make an appearance the next day or are packed as lunches, which saves time and reduces food waste. If you’re using a meal planner, I’d love to see your week — share with the hashtag #theskinnytastemealplan.
Skinnytaste Dinner Plan (Week 6)
A warm, comforting soup that blends tender potatoes, broccoli florets and sharp cheddar for a satisfying, family-friendly meal. Serve with a side salad or some crusty bread for a complete dinner.
This one-pan dinner brings fajita flavors to a quick pasta dish — bell peppers, onions and seasoned chicken come together with pasta for an easy midweek meal.
A planned leftover night helps reduce waste and keeps the week flexible. Reheat portions gently and refresh with a squeeze of citrus, some fresh herbs or a crisp side salad.
Roasted acorn squash halves filled with savory farro and chicken sausage — hearty, comforting and great for a cozy evening. This dish stores well and can be reheated for lunches, too.
Light and flavorful salmon quinoa burgers, perfect topped with greens and a dollop of light sour cream or yogurt-based sauce. Serve on whole wheat buns or a bed of greens for a lighter option.
Take the night off from cooking and enjoy dinner out or a special takeout meal. It’s important to build flexibility and treats into your weekly routine.
A classic, slow-simmered chicken cacciatore served over whole wheat spaghetti. The slow cooker develops deep, rich flavors with minimal hands-on time — perfect for a relaxed Sunday dinner.
Happy cooking! Below is a consolidated shopping list organized by category to make grocery day easier and faster. The list includes produce, dairy, pantry items, meats and herbs/spices used across the week’s recipes. Consider checking your pantry first for staples such as olive oil, salt and pepper, and adjust quantities based on how many people you’re feeding.
- 2 large onions, 1 small onion
- 1 medium carrot
- 3 stalks celery
- 5 cloves garlic
- 2 medium white potatoes
- Broccoli florets (about 4 cups, roughly 2 heads)
- 1½ large red bell pepper
- 1 large yellow bell pepper
- 1 scallion
- 1 avocado
- 3 acorn squash
- 4 oz fresh mushrooms, sliced
- Shallots (as needed)
- 1 cup kale
- 10 cups loose baby arugula
- 1 large pink grapefruit
- ½ green bell pepper
- Butter (1 tablespoon)
- Fat free milk (1 cup)
- Reduced-fat shredded sharp cheddar (about 1½ cups)
- 2% American cheese (2 slices)
- Parmesan cheese (1 tablespoon)
- Light sour cream (½ cup)
- 1 large egg
- All-purpose flour (2 tablespoons)
- Chicken or vegetable broth (about 5 cups)
- Olive oil
- 1 (10 oz) can mild diced tomatoes with green chiles (Ro-tel style)
- Pasta (7 oz) — regular or gluten free
- Olive oil spray
- Pearled farro (½ cup uncooked)
- Quinoa (¾ cup cooked)
- Champagne vinegar (2½ tablespoons)
- Dijon mustard (1¼ teaspoons)
- 1 can (28 oz) crushed tomatoes
- 1 lb boneless, skinless chicken breasts
- 2 links sweet Italian chicken sausage (raw)
- 16 oz wild salmon
- 8 bone-in chicken thighs
- Kosher salt
- Freshly ground black pepper
- Ground cumin
- Paprika
- Chili powder
- Garlic powder
- Fresh sage (2 leaves)
- Fresh parsley
- Old Bay seasoning
- Dried oregano
- Bay leaf
Tips for the Week
- Prep vegetables on Sunday to speed up weeknight cooking: wash, chop and store in airtight containers for easy access.
- Cook grains like quinoa and farro in advance and refrigerate; they reheat quickly and can be used in salads or as a base for bowls.
- Use leftovers creatively: turn soup into a thickened chowder, or repurpose roasted vegetables into frittatas or wraps.
- For portion control and Weight Watchers tracking, measure servings and note sauces separately, which helps maintain consistency across the week.
- Substitute ingredients you already have on hand — swap a different variety of sausage or use any sturdy leafy green in place of kale or arugula.
Enjoy this week’s dinners, and feel free to adapt recipes to fit your schedule and taste preferences. Happy cooking and happy planning!
