Skinnytaste Dinner Plan (Week 30) — I’m working to get back into my regular routine after an incredible trip to Europe aboard a Carnival Cruise. Traveling through so many beautiful countries makes it hard to jump right back into everyday life, but I’m settling in. Right after I returned I went to Jeanette, PA to shoot some videos with Delallo, which I’ll be sharing in the months ahead.
Monday is Memorial Day, the unofficial start of summer — sunshine, beaches, and lighter meals are on my mind. Schools around here are already letting out, so summer is officially on the way. Meal planning helps us stay organized as routines shift and schedules get busier, and having a plan makes grocery shopping faster and weeknight dinners less stressful.
Below is a snapshot of my meal planning page, where I map out dinners for the week. You can use any planner that works for you. I usually keep breakfasts simple — eggs with fruit, a smoothie, or avocado toast — and plan dinners so we either have just enough for four or enjoy leftovers the next day. If a recipe serves more than we need, leftovers become lunches or a quick second dinner.
Skinnytaste Dinner Plan (Week 30)
Monday: Spicy Black Bean Burger with Chipotle Mayo, served with Quick Cabbage Slaw — a flavorful, vegetarian-friendly burger and a crunchy slaw to balance it.
Tuesday: Grilled Chicken with Black Bean Mango Salsa and a mixed green salad — bright, fresh salsa adds sweetness and texture to lean grilled chicken.
Wednesday: Mediterranean Boneless Pork Chops — a savory midweek option with Mediterranean flavors and roasted vegetables.
Thursday: Grilled Pesto Shrimp Skewers with a house salad — fast, protein-packed shrimp brushed with pesto, great for the grill.
Friday: Dinner out — a break from cooking and a chance to socialize or try a new restaurant.
Saturday: Dinner out — another opportunity to relax and enjoy food without the prep.
Sunday: Balsamic Chicken with Roasted Vegetables — a comforting end-of-week meal that’s easy to prepare and full of flavor.
Meal Planning Tips and Prep Notes
To make the week run smoothly, I do a little prep on the weekend: chop vegetables, toast buns if needed, and portion out any marinades. For the black bean burgers, mash the beans and mix seasonings ahead of time so patties only need a quick pan sear. The mango salsa can be made a day ahead — the flavors meld nicely in the fridge.
When grilling chicken or shrimp, give the proteins a light brush of oil and season simply with salt, pepper, and a squeeze of citrus to enhance natural flavors. For pork chops and roasted vegetables, arrange everything on one sheet pan to simplify cleanup and get even roasting. If you prefer lower sodium, opt for reduced-sodium seasonings and taste before adding extra salt.
Leftovers are part of the plan: double recipes that reheat well, like the balsamic chicken with roasted vegetables, and portion into airtight containers for easy lunches. Keep fresh herbs in a glass of water in the fridge to prolong their life, and use citrus zests and juices to brighten dishes without extra calories.
Shopping List
Spicy Black Bean Burger with Chipotle Mayo
- Light mayonnaise
- Canned chipotles in adobo
- Black beans (16 oz can)
- Red bell pepper
- Scallions
- Cilantro
- Garlic
- Large egg
- Cumin
- Kosher salt
- Hot sauce
- Quick oats (or gluten-free oats)
- Whole wheat buns (100 calorie style if preferred)
- Hass avocado
Quick Cabbage Slaw
- White cabbage
- Red bell pepper
- Small red onion
- Extra virgin olive oil
- Apple cider vinegar
- Kosher salt
- Fresh black pepper
Grilled Chicken with Black Bean Mango Salsa
- Boneless skinless chicken breasts (about 16 oz total)
- Salt and freshly cracked pepper
- Garlic
- Cumin
- Dried oregano
- Fresh limes
- Red onion
- Olive oil
- Black beans
- Ripe mango
- Fresh cilantro
- Jalapeño
Mediterranean Boneless Pork Chops
- Thin-sliced center-cut boneless pork chops (about 16 oz)
- Seasoning blend (or a simple mix of salt, pepper, and oregano)
- Zucchini
- Yellow squash
- Grape tomatoes
- Extra virgin olive oil
- Kosher salt and black pepper
- Garlic
- Cooking spray
- Kalamata olives, pitted and sliced
- Crumbled feta cheese
- Fresh lemon and lemon zest
Grilled Pesto Shrimp Skewers
- Fresh basil leaves
- Garlic
- Grated Parmigiano-Reggiano
- Olive oil
- Jumbo shrimp, peeled and deveined (about 1½ lbs before cooking)
- Kosher salt and fresh cracked pepper
- Wooden skewers
Balsamic Chicken with Roasted Vegetables
- Boneless skinless chicken thighs (about 8 pieces, 4 oz each)
- Kosher salt and freshly ground black pepper
- Cooking spray
- Asparagus
- Red bell pepper
- Red onion
- Carrots
- Sliced mushrooms
- Balsamic vinegar
- Extra virgin olive oil
- Garlic
- Sugar (a small amount to balance acidity)
- Fresh rosemary
- Dried oregano or thyme
- Fresh sage
Whether you follow the plan exactly or swap a dish for a family favorite, having a weekly dinner roadmap saves time and reduces stress. Keep flavors fresh, prep what you can in advance, and enjoy the simple rituals of cooking and sharing meals as summer approaches.