Happy Saturday — I hope you’re enjoying a wonderful March. I’ll be away most of the week for a book signing in Charleston, SC at the Charleston Wine + Food Festival (CHSWFF). If you’re in town, I’ll be at the festival on Sunday from 2:00–2:45 pm and would love to meet you. While I’m shooting the second half of my cookbook, I put together a simple weekly meal plan for my family so they can prepare easy, satisfying dinners in my absence.
This is Week 19 of my weekly dinner plans. I plan meals using The Skinnytaste Meal Planner (a 52-week meal planner that also includes a food and exercise tracker). I’ve included the SmartPoints next to each recipe because I’m currently following Weight Watchers. If you own The Skinnytaste Cookbook and follow Weight Watchers, the SmartPoints for those recipes are listed alongside the meal plan for convenience.
Meal planning helps you stay organized before a supermarket run and makes weekday cooking less stressful. My breakfasts are usually quick and simple — eggs with fruit, a smoothie, or avocado toast. We’re a family of four, so when a recipe yields extra portions it either becomes packed lunches or gets eaten as leftovers the next day. If you like these plans and want ideas from previous weeks, you can find more weekly meal plans in the archive section of the site.
Skinnytaste Dinner Plan (Week 19)
Monday: LEFTOVERS — use what’s in the fridge to keep things easy and reduce food waste.
Tuesday: Crock Pot Picadillo Tacos (3 SP) — Slow-cooked picadillo is an easy, flavorful filling. Remember to account for extra SmartPoints for tortillas and any toppings you add, like cheese or guacamole.
Wednesday: LEFTOVERS — a great day for clearing out containers and enjoying a no-cook evening.
Thursday: Chicken Fajitas (6 SP) — Sliced chicken breast cooked with bell peppers and onions, seasoned simply with lime, cumin, and chili powder. Serve with reduced-carb whole wheat tortillas and your preferred toppings for a quick family favorite.
Friday: Easy Roasted Lemon-Garlic Shrimp (3 SP) — Roasted shrimp tossed with garlic, lemon, and parsley. I like to serve it with orzo and roasted asparagus for a light, balanced meal.
Saturday: Turkey Meatball Spinach Tortellini Soup (6 SP) — Comforting and filling, this soup combines turkey meatballs, cheese tortellini, spinach, and a savory broth. It’s perfect for cooler evenings and makes great leftovers.
Sunday: Petite Turkey Meatloaves (4 SP) — Individual turkey meatloaves served with Creamy Cauliflower Purée (1 SP) and a House Salad prepared with a simple vinaigrette. This combo is a family-friendly, lower-point Sunday dinner that feels classic and satisfying.
Meal Prep and Serving Tips
To save time during the week, prep vegetables and grains on the weekend. Store chopped peppers, onions, and herbs in airtight containers so they’re ready to toss into recipes. When cooking proteins like shredded chicken or picadillo, portion leftovers immediately into lunch-sized containers to streamline weekday meals. For soups and stews, let them cool before refrigerating; flavors often deepen overnight.
Substitutions are easy: swap brown rice for cauliflower rice to lower points, or use whole wheat pasta or reduced-carb tortillas for a heartier feel with fewer SmartPoints. For dairy substitutions, reduced-fat cheeses and Greek yogurt can often replace higher-fat options without sacrificing creaminess.
Shopping List
Crock Pot Picadillo
- 93% lean ground beef (about 2½ lb)
- Onion
- Red bell peppers
- Garlic
- Cilantro
- Tomato
- 8 oz can tomato sauce
- Alcaparrado or green olives
- Cumin
- Garlic powder
- Bay leaves
- Kosher salt and fresh ground pepper
- Taco shells or tortillas
- Brown rice
Chicken Fajitas
- Boneless, skinless chicken breasts (16 oz)
- Red bell pepper
- Green or poblano pepper
- Onion
- Lime juice
- Cumin
- Garlic powder
- Ancho or Mexican chili powder
- Salt and pepper
- Olive oil
- Reduced-carb whole wheat flour tortillas
- Reduced-fat shredded Mexican cheese
- Reduced-fat sour cream (optional)
- Guacamole (optional)
Easy Roasted Lemon-Garlic Shrimp
- Jumbo shrimp (about 1½ lb, shelled and deveined)
- Garlic
- Olive oil
- Crushed red pepper flakes
- Lemon
- Parsley
- Asparagus
- Orzo
Petite Turkey Meatloaves
- Onion
- Olive oil
- 99% lean ground turkey (about 1.3 lb)
- Oatmeal
- Ketchup
- Worcestershire sauce
- Egg
- Marjoram
- Salt
Creamy Cauliflower Purée
- Medium head cauliflower
- Garlic
- Buttermilk
- Salt and pepper
- Whipped butter
House Salad
- 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
Turkey Meatball Spinach Tortellini Soup
- 93% lean ground turkey (about 10 oz)
- Whole wheat breadcrumbs
- Grated Parmigiano Reggiano
- Fresh parsley
- Egg
- Garlic
- Kosher salt
- Unsalted butter
- Celery
- Onion
- Carrot
- Reduced-sodium chicken broth
- Parmigiano Reggiano rind (optional)
- Refrigerated spinach cheese tortellini
- Fresh ground pepper
- Baby spinach
Quick tips: plan for a mix of made-from-scratch meals and simple reheats to keep the week manageable. Label containers with date and contents to track freshness. Enjoy the week, and if you try any of these recipes, I’d love to hear how they turned out when I return from my trip.
