Skinnytaste Dinner Plan (Week 11)
Happy New Year! I just returned from a long, fun weekend away in Pennsylvania with my family and I’m excited to settle back into my routine—meal planning, cooking at home, and organizing the week ahead. Sharing weekly dinner plans has become something I look forward to, and this is week 11 since launching The Skinnytaste Meal Planner.
Meal planning makes dinner time easier and helps reduce stress and grocery costs. I plan our dinners on the weekend and create a shopping list before I go to the supermarket. That small bit of organization saves time during the week and keeps evenings simple and enjoyable.
For breakfast, I usually choose something quick and nourishing—scrambled eggs with fruit, a smoothie, or avocado toast. We’re a family of four; when recipes yield extra servings, I either pack leftovers for lunch or keep them for another dinner. If you’re new here and want to browse previous weekly plans for inspiration, you can find them below.
- Dinner Plan Week 1
- Dinner Plan Week 2
- Dinner Plan Week 3
- Dinner Plan Week 4
- Dinner Plan Week 5
- Dinner Plan Week 6
- Dinner Plan Week 7
- Dinner Plan Week 8
- Dinner Plan Week 9
- Dinner Plan Week 10
This Week’s Dinner Schedule
Below is the weekly dinner plan for Week 11. Each recipe is chosen to be family-friendly, easy to prepare, and suitable for leftovers or batch cooking when possible.
- Monday: Baked Potato Soup
- Tuesday: Chicken Enchiladas
- Wednesday: Crock Pot Bolognese Sauce
- Thursday: Leftover Bolognese Sauce served over roasted spaghetti squash
- Friday: Mini Turkey Meatball Vegetable Soup
- Saturday: Leftovers—easy and convenient
- Sunday: Baked Chicken Parmesan
Shopping List for the Week
Use this shopping list to collect everything you need for the week’s meals. It’s organized by category to make grocery shopping quicker and more efficient.
Produce
- 2–3 large onions
- 7 cloves garlic
- 3–4 carrots
- 3 stalks celery
- Fresh rosemary
- Fresh parsley
- Fresh basil
- 1 medium zucchini
- 1 spaghetti squash
- Fresh spinach
- Fresh cilantro
- 2 russet potatoes
- 1 small head cauliflower
- Fresh chives
Herbs & Spices
- Kosher salt
- Black pepper
- Chipotle chili powder
- Ground cumin
- Dried oregano
- Bay leaves
Grocery
- Seasoned whole wheat breadcrumbs
- 56 oz reduced-sodium chicken broth
- Olive oil
- 2 cans (14.5 oz each) petite diced tomatoes
- Small can chipotle chilies in adobo sauce
- 2 cups tomato sauce
- Vegetable oil
- 8 (7-inch) whole wheat flour tortillas
- Nonstick cooking spray
- 1/4 cup white wine (optional for recipes)
- 2 (28 oz) cans crushed tomatoes
- Marinara sauce
Dairy
- 1 large egg
- Butter
- Parmesan cheese
- Parmesan rind (optional)
- Shredded part-skim Mexican cheese blend
- Reduced-fat shredded sharp cheddar
- Reduced-fat mozzarella
- 1% reduced-fat milk
- 1/2 cup light sour cream
- 1/2 cup half-and-half
Meats
- 20 oz (about 1.3 lb) ground turkey breast (93% lean)
- 8.5 oz cooked shredded chicken breast (approximately from 2 breast halves)
- 4 oz pancetta or center-cut bacon
- 2 lb 95% lean ground beef
- 32 oz boneless, skinless chicken breast
- 3 slices bacon or turkey bacon
Quick Tips for the Week
- Prep vegetables on the weekend to speed up weeknight dinners—wash, chop, and store in airtight containers.
- Use leftover cooked chicken or turkey in salads, wraps, or soups to minimize food waste.
- Roasting a whole spaghetti squash or pan-searing it ahead of time makes Thursday’s dinner especially quick.
- When a recipe yields extra, portion and freeze leftovers for an easy future meal or to pack for lunches.
Wishing you a delicious and organized week of meals. If you try any of these recipes, enjoy—and feel free to adapt ingredients to your family’s preferences.