Skinnytaste Dinner Plan (Week 101). I hope you had a wonderful Thanksgiving — I enjoyed time with family and am glad to be back to a regular routine. After the holiday, I’m craving a mix of comforting, easy-to-make dinners that use simple ingredients. Below is a balanced weekly plan with short descriptions and helpful tips to make shopping and prep easier.
Skinnytaste Dinner Plan (Week 101)
- Monday: Puerto Rican Beans with rice and egg — a comforting, protein-rich bean stew flavored with onion, garlic, cilantro and warm seasonings. Serve over rice with a fried or boiled egg.
- Tuesday: Pressure Cooker Stewed Chicken with Corn (Pollo Guisado con Maíz) — tender braised chicken in a savory tomato-based sauce with corn. Using a pressure cooker makes this fast without sacrificing flavor.
- Wednesday: Mini Turkey Meatball Vegetable Soup — a light but satisfying soup loaded with vegetables and small turkey meatballs. Great for stretching leftovers and adding fresh herbs.
- Thursday: Leftovers — a planned night to clear the fridge and repurpose extras into easy lunches or a combined dinner.
- Friday: Maple Soy Glazed Salmon with Roasted Brussels Sprouts and Butternut Squash — a sweet-savory glaze on salmon paired with oven-roasted vegetables for a simple, elegant meal.
- Saturday: Dinner out — take a break from cooking and enjoy a meal out or pick up something you love.
- Sunday: Chicken and Avocado Soup — a bright, creamy-tasting soup made with shredded chicken, ripe avocado, fresh cilantro and lime for a refreshing finish to the week.
Shopping List and Ingredient Notes
Below is a consolidated shopping list organized by recipe, along with brief preparation notes and substitution ideas to help you plan. Quantities can be adjusted to your household size.
Puerto Rican Style Beans
- Onion
- Cubanelle or banana pepper (or use a mild bell pepper as a substitute)
- Garlic
- Cilantro
- Olive oil
- 15.5 oz can pink or red kidney beans (or pinto/navy beans)
- Canned tomato sauce
- Potato (diced for body and texture)
- Sazon seasoning (homemade or store-bought; see notes below)
- Bay leaf
- Oregano
- Rice
- Eggs
Tip: If you prefer less sodium, rinse canned beans and choose low-sodium tomato sauce. You can make a quick homemade sazon blend with ground coriander, ground cumin, annatto (achiote) or turmeric, garlic powder and oregano.
Pressure Cooker Stewed Chicken with Corn (Pollo Guisado con Maíz)
- Skinless chicken drumsticks (or thighs)
- Garlic powder (or fresh garlic)
- Olive oil
- Onion
- Scallions
- Plum tomato (or other firm tomatoes)
- Fresh garlic
- Cilantro
- Can of tomato sauce
- Chicken bouillon or concentrated stock (use low-sodium if preferred)
- Cumin
- Corn on the cob (or frozen corn kernels)
Tip: Browning the chicken briefly before pressure cooking adds depth; finish with fresh cilantro for brightness.
Mini Turkey Meatball Vegetable Soup
- Ground turkey breast (about 20 oz)
- Whole wheat breadcrumbs (seasoned)
- Grated Parmesan cheese
- Fresh parsley
- Egg
- Onion and garlic for the meatballs
- Reduced sodium chicken broth (32 oz or more)
- Olive oil
- Carrots, celery, zucchini and spinach
- Canned diced tomatoes (2 cans, 14.5 oz each)
- Parmesan rind (optional for depth of flavor)
- Fresh rosemary sprig, bay leaves, basil and Italian parsley
- Kosher salt and black pepper
Tip: Form small meatballs so they cook quickly and distribute evenly in the soup. Add spinach near the end to preserve color and texture.
Maple Soy Glazed Salmon
- Pure maple syrup
- Reduced sodium soy sauce or gluten-free alternative
- Sriracha or other hot sauce (optional to taste)
- Garlic
- Wild salmon fillets, skinless or with skin if preferred
Quick tip: Whisk the glaze and brush it on toward the end of baking or broiling to prevent burning, or use a hot skillet for a caramelized finish.
Roasted Brussels Sprouts and Butternut Squash
- Extra virgin olive oil
- Brussels sprouts
- Butternut squash (peeled and cubed)
- Fresh thyme sprigs (or dried thyme)
Roast at a high temperature until caramelized for best flavor. Toss the vegetables with oil, salt and pepper before roasting.
Chicken and Avocado Soup
- Reduced sodium chicken broth
- Cooked, shredded chicken breast
- Tomato
- Garlic
- Scallions
- Ripe Hass avocados
- Cilantro
- Fresh lime
- Olive oil
- Cumin
- Chipotle chile powder (optional)
Serving suggestion: Add avocado just before serving to keep it vibrant. A squeeze of lime and a sprinkle of cilantro lift the flavors.
Meal planning tips: batch-cook elements like rice, roasted squash, or shredded chicken earlier in the week to shorten nightly prep time. Leftovers can be recombined into bowls, wraps, or quick soups. Adjust spice levels and salt to your preference, and swap ingredients for dietary needs — for example, use gluten-free breadcrumbs or tamari instead of soy sauce.
Enjoy the week of simple, flavorful dinners designed to be satisfying, efficient, and family-friendly.