This planner is a 52-week meal planner that also serves as a food and exercise tracker, making it convenient to plan ahead and stay organized. I have included the SmartPoints next to each recipe because I’m currently tracking points on Weight Watchers. If you own The Skinnytaste Cookbook and follow Weight Watchers, you can find the SmartPoints for the recipes in that book listed here for quick reference.
Meal planning is a practical way to reduce stress around dinnertime and make grocery shopping more efficient. My breakfasts tend to be quick and simple—eggs with fruit, a smoothie, or avocado toast—so I typically focus the meal planner on lunches and dinners. We’re a family of four; when recipes yield extra portions they either become packed lunches or are enjoyed as leftovers the next day. If you’d like to see previous week plans and patterns, you can view prior meal plans here. Below is the plan for the week with brief notes and SmartPoints where appropriate.
This weekly plan balances convenience with freshness, aiming to minimize time in the kitchen while keeping meals flavorful and family-friendly. Using a slow cooker for two recipes this week frees up time for other tasks and makes evenings more relaxed. When planning, I also check pantry staples like olive oil, garlic, and spices so I can avoid last-minute runs to the store. If you prefer to batch-cook, many of these dishes reheat well and can be portioned for lunches or frozen for later use.
Shopping List
VEGGIE LASAGNA STUFFED PORTOBELLO MUSHROOMS:
- Olive oil
- Baby spinach
- Garlic
- Onion
- Red bell pepper
- Kosher salt
- Part-skim ricotta
- Grated Parmesan
- Large egg
- Fresh basil leaves
- 4 large portobello mushroom caps
- Marinara sauce
- Part-skim shredded mozzarella
CROCK POT CHICKEN A LA CRIOLLA:
- (10) skinless, boneless chicken thighs
- Onion
- Garlic
- Bell pepper
- Plum tomatoes
- Alcaparrado or pitted Spanish olives
- Tomato sauce
- Oregano
- Cumin
- Salt
- Bay leaf
- Fresh cilantro
CROCK POT MINESTRONE SOUP:
- White beans (cannellini or navy)
- Reduced-sodium chicken or vegetable broth
- Olive oil
- Onion
- Carrots
- Celery
- Garlic
- Petite diced tomatoes
- Parmesan cheese rind (optional)
- Fresh rosemary sprig
- Bay leaves
- Fresh basil
- Fresh Italian parsley
- Kosher salt
- Freshly ground pepper
- Zucchini
- Fresh or frozen spinach
- Small pasta (such as ditalini or elbows)
- Extra Parmesan cheese (optional)
FLOUNDER MILANESE WITH ARUGULA AND TOMATOES:
- Skinless flounder fillets
- Kosher salt
- Freshly ground pepper
- Arugula
- Vine-ripened tomato
- Olive oil
- Lemon
- Egg whites
- Seasoned bread crumbs
- Olive oil spray (optional)
PENNE WITH ITALIAN CHICKEN SAUSAGE, ESCAROLE AND BEANS:
- Penne pasta
- Olive oil
- Onion
- Garlic
- Uncooked Italian chicken sausage (removed from casings)
- Low-sodium chicken broth
- Cannellini beans
- Escarole
- Parmesan or Romano cheese
- Crushed red pepper
- Salt
- Freshly ground pepper
Shopping tips: review your pantry first for staples like olive oil, salt, pepper and dried pasta. If you plan to make extra for lunches, consider doubling the recipes that freeze well. Adjust quantities for your household size and check the recipe pages for any additional optional ingredients or garnishes you might prefer.