Skinnytaste Dinner Plan — Week 32
This week’s Skinnytaste dinner plan focuses on light, quick, and flavorful meals that make weekday cooking easier as the days grow longer and temperatures rise. With gardens and farmers’ markets overflowing with fresh produce, these recipes highlight seasonal vegetables and simple preparations. If you enjoy balanced weeknight dinners that come together quickly and store well for lunches or leftovers, this plan will help you stay organized and eat well all week long.
About the Planner
The image above shows a weekly meal planner where dinners can be mapped out at the start of the week. Meal planning is an excellent way to simplify grocery shopping, reduce food waste, and make dinner time less stressful. Breakfasts are typically quick—think eggs with fruit, smoothies, or avocado toast. For families, larger recipe yields can be packed for lunches or enjoyed as leftovers the next day.
Weekly Menu — Dinner Plan (Week 32)
- Monday: Easy Crust-less Spinach and Feta Pie with a fresh green salad
- Tuesday: Embarrassingly Easy Crock Pot Salsa Chicken Thighs with a side salad
- Wednesday: Spicy California Shrimp Stack — a light, layered shrimp and rice dish
- Thursday: Honey Balsamic Grilled Chicken and Vegetables — seasonal veggies grilled and glazed
- Friday: Shawarma-Spiced Grilled Chicken with Garlic Yogurt, served with warm pita
- Saturday: Dinner out — take the night off and enjoy a meal outside the home
- Sunday: Slow Cooker Meatballs with Broccoli Rabe and whole wheat spaghetti
Shopping List by Recipe
Easy Crust-less Spinach and Feta Pie
- Frozen spinach
- Scallions
- Fresh dill
- Fresh parsley
- Reduced-fat crumbled feta
- Grated Asiago or Parmesan cheese
- White whole wheat flour
- Baking powder
- Fat-free milk
- Olive oil
- Large eggs
- Kosher salt and freshly ground black pepper
- Cooking spray
Embarrassingly Easy Crock Pot Salsa Chicken Thighs
- Lean skinless chicken thigh fillets (about 1.5 lbs)
- Chunky salsa
- Adobo seasoning or salt
- Garlic powder
- Cumin
Spicy California Shrimp Stack
- Short-grain brown rice
- Rice vinegar
- Cooked shrimp (about 8 ounces)
- Cucumber
- Fresh chives
- Avocado
- Furikake or toasted sesame seeds
- Reduced-sodium soy sauce (or gluten-free alternative)
- Mayonnaise
- Sriracha or another hot sauce
Honey Balsamic Grilled Chicken and Vegetables
- Boneless, skinless chicken cutlets (about 1½ lbs)
- Homemade or store-bought basil pesto
- Garlic
- Crushed red pepper flakes
- Lime
- Olive oil
- Balsamic vinegar
- Raw honey
- Kosher salt
- Asparagus, zucchini, and red bell pepper
- Olive oil cooking spray
Simple Basil Pesto (if making at home)
- Fresh basil
- Garlic
- Grated Parmesan
- Salt and pepper
- Olive oil
Shawarma-Spiced Grilled Chicken with Garlic Yogurt
- Boneless, skinless chicken breasts (about 1 lb), halved lengthwise
- Extra virgin olive oil
- Lemon
- Garlic
- Cumin, smoked paprika, turmeric, curry powder
- Cinnamon and crushed red pepper flakes
- Kosher salt and freshly ground black pepper
- 2% Greek yogurt
- Parsley for garnish
- Pita or flatbread for serving
Slow Cooker Beef Meatballs with Broccoli Rabe
- Broccoli rabe
- Whole wheat bread (for soaking)
- Fat-free milk
- Lean ground beef (93% lean, about 1 lb)
- Grated Pecorino Romano or similar hard cheese
- Large egg
- Garlic
- Kosher salt and fresh black pepper
- Olive oil
- Crushed tomatoes with basil
- Bay leaf
- Whole wheat spaghetti or your preferred pasta
Tips for a Smooth Week of Meals
Plan a quick prep session on the weekend to wash and chop vegetables, portion sauces, or marinate proteins. Batch-cook rice or grains for recipes like the Shrimp Stack and store them in airtight containers for up to three days. Use leftovers creatively: roast vegetables make an excellent addition to salads or sandwiches, and extra chicken can be sliced for grain bowls or wraps.
When grilling, brush vegetables with a light coating of olive oil and season lightly to let their natural flavors shine. For the slow cooker meatballs, browning them briefly before adding to the sauce deepens flavor but can be skipped if you’re short on time. Adjust spice levels to taste—use more or less sriracha, red pepper flakes, or smoked paprika depending on your family’s preference.
Storage and Serving Suggestions
Store cooked dishes in airtight containers in the fridge for up to four days. Sauces and dressings often keep separately to preserve freshness. Reheat gently on the stovetop or in the oven for best texture; avoid overheating delicate ingredients like shrimp or avocado. For family-friendly servings, offer a mix of whole grains and vegetables alongside protein to create balanced plates everyone will enjoy.
With a simple plan and a few fresh ingredients, this week’s Skinnytaste-inspired menu delivers easy, flavorful dinners that are perfect for warm-weather cooking and quick weeknight meals.