Skinnytaste Dinner Plan (Week 41). While I love Labor Day and all the backyard parties and barbecues that come with it, the holiday always feels like the unofficial end of summer and the start of a new routine. With back-to-school schedules underway, planning dinners for the week becomes especially helpful. This week’s plan features family-friendly meals, including a slow-cooker favorite—Madison’s Favorite Slow Cooker Beef Tacos—highlighted in my cookbook Skinnytaste Fast and Slow (the full recipe will be posted on the blog).
Meal planning saves time and removes the nightly question of “What’s for dinner?” I usually use a weekly meal planner to map out dinners, but any notebook or app will work. Planning before you shop helps avoid extra trips to the store and ensures you have ingredients on hand for quick breakfasts, packed lunches, and dinners. For my family of four, larger recipes are often stretched into lunches or reheated as leftovers the next day. Breakfasts during the week are typically simple — eggs and fruit, a quick smoothie, or avocado toast — and help keep mornings running smoothly.
Skinnytaste Dinner Plan (Week 41)
- Monday: Labor Day — a day for relaxing and enjoying summer leftovers or a simple cookout
- Tuesday: Madison’s Favorite Slow Cooker Beef Tacos (slow-cooker method keeps the kitchen cool and makes dinnertime easy)
- Wednesday: Baked Potato Soup — a comforting, creamy soup that’s easy to customize with toppings
- Thursday: One Pot Cheesy Turkey Taco Chili Mac — a hearty, family-friendly one-pot meal
- Friday: Leftovers — repurpose Tuesday or Thursday’s meals or assemble simple plates with salad and fruit
- Saturday: Crock Pot Balsamic Pork Roast with Broccoli and Orzo — make-ahead pork pairs nicely with a simple pasta and vegetable side
- Sunday: Spaghetti with Sautéed Chicken and Grape Tomatoes — a light, flavorful pasta to close out the week
Weekly Shopping List
Below is a consolidated shopping list organized by recipe to make your grocery trip efficient. Adjust quantities to match your household size and pantry staples you already have on hand.
Madison’s Favorite Beef Tacos
- 2 pounds 93% lean ground beef
- ground cumin
- kosher salt
- chili powder
- paprika
- dried oregano
- onion
- garlic
- red bell pepper
- tomato sauce
- bay leaf
- 16 corn taco shells (or preferred taco shells)
- shredded romaine lettuce
- shredded cheddar cheese
- plum tomatoes
Baked Potato Soup
- russet potatoes
- small head of cauliflower
- fat-free chicken broth
- 1% reduced-fat milk
- salt and freshly cracked black pepper
- light sour cream
- reduced-fat shredded sharp cheddar cheese
- chives
- bacon, cooked and crumbled (or turkey bacon as an alternative)
One Pot Cheesy Turkey Taco Chili Mac
- garlic powder
- cumin
- kosher salt
- chili powder
- paprika
- oregano
- 1.3 lb 93% lean ground turkey
- onion
- garlic
- red bell pepper
- 1 can Rotel-style tomatoes with green chilies
- 1 can pink or red beans
- tomato sauce
- fat-free refried beans
- reduced sodium chicken broth
- pasta shells (gluten-free or whole wheat, based on preference)
- part-skim shredded sharp cheddar cheese
- fresh cilantro
- scallions
Crock Pot Balsamic Pork Roast
- 2 lb boneless pork shoulder roast
- kosher salt
- garlic powder
- red pepper flakes
- chicken or vegetable broth
- balsamic vinegar
- Worcestershire sauce
- honey
Broccoli and Orzo
- uncooked orzo pasta
- fresh broccoli florets (avoid large stems)
- garlic
- extra virgin olive oil
- salt and fresh pepper
Spaghetti with Sautéed Chicken and Grape Tomatoes
- 2 skinless chicken breast halves
- cooking spray or a small amount of oil for sautéing
- dried oregano
- dried basil
- kosher salt and fresh pepper
- gluten-free or whole wheat spaghetti
- grape tomatoes
- garlic
- extra virgin olive oil
- fresh basil
Meal-Prep Tips and Serving Suggestions
To save time during the week, consider these simple meal-prep strategies:
- Chop onions, garlic, and peppers at the start of the week and store them in airtight containers to speed up cooking.
- Cook larger batches of grains or pasta ahead of time and refrigerate for up to three days to use in quick bowls or pasta dishes.
- Use the slow cooker or crock pot for hands-off cooking—pork roast or slow-cooker tacos can be prepared in the morning and be ready by dinner.
- Label containers with dates for easy rotation and to reduce food waste. Leftovers from Thursday or Saturday make great lunches or quick Friday dinners.
- Switch up sides—serve soups and tacos with a side salad or roasted vegetables to add color and nutrients to each meal.
This weekly plan is designed to be flexible: swap ingredients to suit preferences, scale portions for larger or smaller households, and use pantry staples when possible. With a short shopping list and a little planning, you can keep dinners stress-free while enjoying flavorful, family-friendly meals all week long.