Skinnytaste Dinner Plan (Week 66)
Spring feels like it is taking its time this year, but with St. Patrick’s Day arriving on Friday, there are fun seasonal opportunities to bring green into the menu. If you’re planning a themed meal or a small celebration, consider classic St. Patrick’s Day favorites such as whole wheat Irish soda bread muffins or festive cake pops for a school party. These are easy ways to celebrate without reshuffling the weekly routine.
Shown above is the Skinnytaste Meal Planner I use to map out dinners for the week. You can use any meal planning tool that works for you — the value is in taking a few minutes to plan before you shop. Planning reduces stress, shortens grocery trips and helps avoid last-minute takeout. My breakfasts are usually simple and quick: eggs with fruit, a smoothie or avocado toast. We are a family of four, so when a recipe yields more than we need for dinner, the extras become lunches or convenient leftovers for the next day.
Below is the weekly dinner schedule and an organized shopping list. The grocery list groups ingredients by recipe to make shopping efficient. If you prefer, combine similar items across recipes (for example, garlic appears in multiple dishes) to avoid duplication on your cart. Meal-prep tips and substitution notes follow the menu and shopping list to help you tailor meals to your schedule and dietary needs.
Weekly Menu
Monday: Bell Pepper and Potato Frittata with a side salad
Tuesday: Instant Pot Picadillo served as tacos
Wednesday: Leftovers served over rice
Thursday: Filipino Adobo Chicken with brown rice
Friday: Crock Pot Corned Beef and Cabbage
Saturday: Dinner out
Sunday: Chicken and Asparagus Lemon Stir-Fry
Shopping List
Bell Pepper and Potato Frittata
- Green bell pepper
- Eggs
- Egg whites
- Kosher salt and black pepper
- Olive oil
- Shallots
- Yukon Gold potatoes
- Garlic powder
- Paprika
- Lettuce or mixed greens for salad
Instant Pot Picadillo (Tacos)
- 1½ lb 93% lean ground beef
- Onion
- Garlic
- Tomato (or canned diced tomatoes, if preferred)
- Red bell pepper
- Fresh cilantro
- Tomato sauce
- Ground cumin
- Bay leaf
- Alcaparrado (or capers/green olives as alternatives)
- Taco shells or tortillas (optional)
Filipino Adobo Chicken
- 8 skinless chicken drumsticks, bone-in
- Low-sodium soy sauce (use gluten-free soy sauce or Tamari for GF; coconut aminos for a Paleo option)
- Apple cider vinegar
- Head of garlic
- Whole peppercorns
- Bay leaves
- 1 jalapeño (optional)
- Brown rice
Crock Pot Corned Beef and Cabbage
- 2 lb lean corned beef brisket
- Frozen pearl onions
- Carrots
- Parsnips
- Small head of cabbage
- Fresh parsley
- Bay leaves
- Whole peppercorns
Chicken and Asparagus Lemon Stir-Fry
- 1½ lb skinless chicken breast
- Reduced-sodium chicken broth
- Reduced-sodium shoyu or soy sauce (use Tamari for gluten-free)
- Cornstarch
- Canola oil, grapeseed oil or another neutral oil for high-heat cooking
- Asparagus
- Garlic
- Fresh ginger
- Fresh lemon juice
Meal-Prep Tips and Substitutions
• Cook once, eat twice: Whenever a recipe makes extra, plan for lunches or freeze portions for later. Dishes like picadillo and adobo usually taste even better the next day after flavors meld.
• Swap smartly: If you need gluten-free options, choose Tamari in place of soy sauce and check labels on processed items like tomato sauce. For lower-sodium choices, select reduced-sodium broths and sauces.
• Prep ahead: Chop vegetables, wash greens and pre-cook grains like brown rice at the start of the week to speed evening assembly. For the frittata, you can par-cook the potatoes and assemble the night before, then bake when ready.
• Flavor boosters: Fresh garlic, lemon juice and herbs like cilantro or parsley lift simple recipes without adding extra calories. Keep small jars of basics—ground cumin, paprika, bay leaves and whole peppercorns—for quick seasoning.
• Leftovers plan: Wednesday is set aside for leftovers over rice. This is a practical midweek strategy to reduce waste and save time. Store leftovers in airtight containers and reheat thoroughly before serving.
Final Notes
Meal planning this way helps keep grocery shopping focused and weekday dinners stress-free. The menu mixes vegetarian-friendly options (like the frittata) and protein-forward meals to satisfy varying appetites. Adjust portion sizes and side dishes based on your family’s preferences and schedule. Enjoy the week of comforting, approachable meals and the convenience that planning brings.