Skinnytaste Dinner Plan — Week 81
Wishing you a happy holiday weekend! This week’s Skinnytaste Dinner Plan features a mix of light, summery dishes and comforting favorites you can prep ahead or enjoy as leftovers. The plan is designed to be simple, flavorful, and flexible so you can swap in what you have on hand. Each day lists the featured recipe and the linked Skinnytaste recipe for details on ingredients and cooking instructions.
Weekly Menu
- Monday: Chilled Italian Shrimp Tortellini Pasta Salad — a bright, cold pasta salad perfect for warm weather.
- Tuesday: Turkey Burgers with Zucchini served with Watermelon “Caprese” with Balsamic Glaze — a lighter burger option paired with a refreshing twist on caprese.
- Wednesday: Italian Pulled Pork Ragu — a versatile ragu that can be made in the Instant Pot, slow cooker, or on the stove.
- Thursday: Leftovers — stretch the midweek cooking by enjoying your favorites from earlier in the week.
- Friday: Aloha Teriyaki Shrimp Burgers — sweet, savory, and great for grilling or pan-searing.
- Saturday: Dinner Out — take the night off and enjoy a meal out.
- Sunday: Best Skinny Eggplant Rollatini with Spinach — a lighter, satisfying baked entree featuring eggplant and spinach.
Shopping List
Use this organized shopping list to gather ingredients for the week. Quantities will depend on how many people you’re serving and what you already have in your pantry.
Chilled Italian Shrimp Tortellini Pasta Salad
- Ricotta and spinach tortellini
- Jumbo shrimp
- Red onion
- Celery
- Capers
- Sliced black olives
- Fresh parsley
- Fresh basil
- Extra virgin olive oil
- Garlic
- Red wine vinegar
- Fresh lemon
Turkey Burgers with Zucchini
- Zucchini (squeezed dry before using)
- 93% lean ground turkey
- Whole wheat breadcrumbs (or a substitute)
- Garlic
- Red onion
- Cooking spray or a small amount of neutral oil
Watermelon “Caprese” with Balsamic Glaze
- Seedless watermelon
- Fresh mozzarella or burrata
- Baby arugula
- Extra virgin olive oil
- Balsamic glaze
Italian Pulled Pork Ragu
- Pork tenderloin
- Olive oil
- Garlic
- Crushed tomatoes
- Roasted red peppers
- Fresh thyme sprigs
- Bay leaves
- Fresh parsley
Aloha Teriyaki Shrimp Burgers
- Cornstarch
- Low sodium soy sauce
- Pineapple juice
- Brown sugar
- Fresh grated ginger
- Garlic
- Raw shrimp (peeled and deveined)
- Scallions
- Panko breadcrumbs
- Sriracha or another hot sauce (optional)
- Fresh pineapple slices
- Whole wheat buns or preferred buns
- Romaine or butter lettuce leaves
Best Skinny Eggplant Rollatini with Spinach
- Italian eggplants
- Quick marinara sauce (see ingredients below)
- Large egg
- Part-skim ricotta cheese
- Grated Pecorino Romano cheese
- Frozen spinach (thawed and drained)
- Garlic
- Shredded part-skim mozzarella
Quick Marinara Sauce
- Olive oil
- Garlic
- Crushed tomatoes
- Bay leaf
- Dried oregano
- Fresh basil
Notes and Meal-Prep Tips
Plan ahead by prepping components earlier in the week: cook tortellini and chill it for Monday’s salad, make the marinara on Sunday for use in the eggplant rollatini, and cook extra pulled pork on Wednesday to enjoy as leftovers on Thursday or to mix into pasta or sandwiches. Shrimp cooks quickly, so plan to assemble teriyaki shrimp burgers and the chilled shrimp salad the same day for the best texture.
For storage, refrigerate sauces and cooked proteins in airtight containers for up to 3–4 days. Keep fresh components like watermelon, basil, and arugula separate until just before serving to preserve texture. When squeezing zucchini or thawing spinach, remove excess moisture with a clean towel or fine mesh strainer to prevent watery mixtures.
This weekly menu balances light salads and seafood with hearty, comforting dishes and makes it easy to enjoy quick dinners and planned leftovers. Follow the linked Skinnytaste recipes for complete instructions and exact ingredient amounts. Enjoy your meals!