Happy Sunday! February has been a busy month as I finished the manuscript for my new cookbook, Skinnytaste Fast and Slow. I’m thrilled to start sharing new recipes here on Skinnytaste — I have a lot of ideas coming, so stay tuned. This post is part of my ongoing series of weekly dinner plans; this entry is Week 18. I use a meal planner to map out dinners for the week, but you can use any planner that works for you.
This planner is a simple, practical tool that combines a 52-week meal planner with a food tracker and an exercise tracker. For those following Weight Watchers, I’ve included SmartPoints next to the recipes I list each day so you can see how they fit into your plan. If you own The Skinnytaste Cookbook and track SmartPoints, you’ll find the points listed there as well.
Meal planning is a great way to get organized before you head to the supermarket and prepares you for the week ahead. My breakfasts are usually quick: eggs with fruit, a smoothie, or avocado toast. We’re a family of four, so when a recipe yields more than we need, we either pack it for everyone’s lunch or enjoy it the next day as leftovers. If you’d like to browse past dinner plans, you can find previous weeks collected on the site.
Skinnytaste Dinner Plan (Week 18)
Monday: Cream of Asparagus Soup (2 SP)
Tuesday: Crock Pot Balsamic Pork Roast (5 SP)
Wednesday: LEFTOVERS — a simple, no-fuss night to finish up Monday and Tuesday’s meals.
Thursday: Balsamic Chicken and Vegetable Sheetpan Dinner (8 SP)
Friday: Lump Crab Cakes with Red Pepper Sauce (4 SP each)
Saturday: Traveling to Charleston, SC — a light or flexible evening meal depending on travel plans.
Sunday: Book signing at Charleston Wine + Food — a special event day, so plan meals around your schedule and energy level.
Cream of Asparagus Soup
- 2 lbs asparagus (about 2 bunches)
- Unsalted butter
- Onion
- Reduced-sodium chicken broth
- Low-fat sour cream
- Kosher salt
- Fresh black pepper
- 2 lb boneless pork shoulder roast
- Kosher salt
- Garlic powder
- Red pepper flakes
- Chicken broth
- Balsamic vinegar
- Worcestershire sauce
- Honey
- Green beans (12 oz)
- Olive oil
- Kosher salt
- Fresh black pepper
- Garlic powder
- Shredded Parmesan cheese
- Red onion
- Extra-virgin olive oil (EVOO)
- Apple cider vinegar
- Kosher salt
- Fresh ground black pepper
- Tomato
- Garlic powder
- Dried oregano
- Cucumber
- Hass avocado
- Chopped romaine lettuce
- 8 boneless, skinless chicken thighs (4 oz each)
- Cooking spray
- Asparagus
- Red bell peppers
- Red onion
- Carrots
- Mushrooms
- Balsamic vinegar
- Olive oil
- Garlic
- Sugar (or a small amount of your preferred sweetener)
- Fresh rosemary
- Dried oregano or thyme
- Fresh sage (optional)
- Salt and black pepper
- Lump crab meat (about 9 oz)
- Ritz crackers (or another plain cracker for binding)
- Egg and egg white
- Scallions
- Red bell pepper
- Low-fat mayonnaise
- Fresh cilantro
- Lime (for juice and zest)
- Salt and pepper
- Cooking spray
- Jarred roasted red peppers
- Light mayonnaise
- Canned chipotle chilies in adobo sauce (use sparingly)
- Fresh lime juice
Notes and tips: Plan a couple of simple breakfasts like eggs and fruit or smoothies to cut morning prep time. Leftover nights are intentionally placed midweek to reduce waste and give you a break from cooking. When shopping, group items by recipe or by section of the grocery store—produce, dairy, canned goods, and proteins—to speed up your trip. Keep staples like olive oil, kosher salt, and black pepper on hand; they’ll cover many of these recipes.
Enjoy the week’s meals and feel free to adjust portions and ingredients to suit your family’s tastes and dietary needs. Meal planning helps you save time, reduce stress around dinnertime, and make healthier choices throughout the week.