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Skinnytaste Week 20 Dinner Plan and Recipes

Skinnytaste Dinner Plan (Week 20)

Skinnytaste Dinner Plan (Week 20)

Hi everyone! I’m back from another week in Charleston where I was shooting the second half of my new cookbook, Skinnytaste Fast and Slow, which comes out this fall. While I was there I did a book signing at the Charleston Wine + Food Festival, tried some new restaurants and did some sightseeing. If you haven’t visited Charleston yet, it’s a beautiful destination well worth adding to your list.

This is week 20 of sharing my weekly dinner plans. I use The Skinnytaste Meal Planner (pictured below) to plan dinners for the week, but you can use any planner that works for you. I’ve included the Smart Points (SP) next to each recipe since I’m currently following Weight Watchers. If you own The Skinnytaste Cookbook and are tracking Smart Points, I have all the Smart Points listed for your convenience in the cookbook resources.

Skinnytaste Dinner Plan (Week 20)

Meal planning is one of the best ways to stay organized before heading to the supermarket and to ensure delicious, balanced dinners throughout the week. For breakfast I usually keep things simple — eggs with fruit, a smoothie or avocado toast. We’re a family of four, so if a recipe serves more than we need for dinner, the extras are packed for lunches or served as leftovers the next day. Leftovers and planned leftovers help reduce food waste and save both time and money.

Weekly Dinner Schedule

Monday: Asparagus Leek Soup (SP 2) and Bell Pepper Potato Frittata (SP 5). A light, comforting way to start the week — the soup is bright and savory while the frittata is great hot or cold for lunch the next day.

Tuesday: Sweet Potato Irish Nachos (SP 6) with leftover asparagus leek soup. These nachos are a fun twist on fries and are easily customized with your favorite toppings. Using leftover soup stretches ingredients and speeds up the evening.

Wednesday: Honey Balsamic Grilled Chicken and Vegetables (SP 5). A simple grilled dinner with a tangy-sweet glaze and lots of roasted vegetables. Marinade ahead for extra flavor, and grill the vegetables alongside the chicken for an all-in-one meal.

Thursday: Crock Pot Corned Beef and Cabbage (SP 8) with creamy cauliflower purée (SP 1). Slow cooking makes the corned beef tender and flavorful; pairing it with a cauliflower purée adds a smooth, lower-carb alternative to mashed potatoes.

Friday: Shepherd’s Pie, Lightened Up (SP 6). A comforting classic made lighter — lean beef, lots of vegetables and a flavorful mashed potato topping, baked until golden. This is a family favorite and reheats well for lunches.

Saturday: Date Night Out! Enjoy a meal away from home and savor a night off from cooking.

Sunday: Corned Beef and Cabbage Soup (SP 8). Use any remaining corned beef and vegetables to make a warming soup that’s perfect for the end of the weekend. It’s a great way to use leftovers and create a satisfying, easy dinner.

Tips for the Week

  • Prep what you can in advance: chop vegetables, make marinades, and cook grains early in the week to speed up dinner assembly.
  • Portion leftovers into lunch containers so weekday lunches are solved instantly.
  • Use low-sodium broths and light dairy options where appropriate to keep recipes lighter while preserving flavor.
  • Swap ingredients based on availability and seasonality — the recipes adapt well to different vegetables or protein choices.

Shopping List

CREAMY ASPARAGUS LEEK SOUP:

  • 2 lbs asparagus
  • Butter
  • 4 leeks
  • Garlic
  • Reduced sodium chicken broth
  • Crème fraîche
  • Kosher salt
  • Fresh pepper
  • Chives (optional)

BELL PEPPER AND POTATO FRITTATA:

  • Green bell pepper
  • Eggs
  • Egg whites
  • Kosher salt & pepper
  • Olive oil
  • Shallots
  • Yukon gold potatoes
  • Garlic powder
  • Paprika

SWEET POTATO IRISH NACHOS:

  • Cooking spray
  • Sweet potatoes
  • Olive oil
  • Paprika
  • Cayenne pepper
  • Garlic powder
  • Coarse salt and fresh cracked pepper
  • Bell pepper
  • Sharp shredded cheddar cheese
  • Pepper jack (light) cheese
  • Scallion
  • Jalapeño
  • Tomato
  • Cilantro
  • Sliced black olives (optional)
  • Salsa

HONEY BALSAMIC GRILLED CHICKEN AND VEGETABLES:

  • 1½ lb boneless, skinless thin-sliced chicken cutlets
  • Pesto (homemade or store-bought)
  • Garlic
  • Red pepper flakes
  • Lime
  • Olive oil
  • Balsamic vinegar
  • Raw honey
  • Kosher salt
  • Asparagus
  • Zucchini
  • Red bell pepper
  • Olive oil cooking spray

Skinny Basil Pesto:

  • Basil
  • Garlic
  • Grated Parmesan
  • Salt & pepper
  • Olive oil

CROCK POT CORNED BEEF AND CABBAGE:

  • 2 lbs corned beef brisket
  • Frozen pearl onions
  • Carrots
  • Parsnips
  • Cabbage (small head)
  • Fresh parsley
  • Bay leaves
  • Whole peppercorns

CREAMY CAULIFLOWER PURÉE:

  • Cauliflower (medium head)
  • Garlic
  • Buttermilk
  • Salt and pepper
  • Whipped butter

SHEPHERD’S PIE, LIGHTENED UP:

  • Yukon gold potatoes
  • Fat free chicken broth
  • Reduced fat sour cream
  • Paprika
  • 1 lb 95% lean ground beef
  • Oil
  • Onion
  • Celery
  • Garlic
  • Mushrooms
  • Frozen mixed vegetables
  • Flour
  • Fat free beef broth
  • Tomato paste
  • Worcestershire sauce
  • Fresh rosemary leaves
  • Fresh thyme leaves
  • Kosher salt and pepper

CORNED BEEF AND CABBAGE SOUP:

  • Olive oil
  • 2 leeks
  • Garlic
  • 3 medium carrots
  • 1 yellow pepper
  • 1 lb lean corned beef brisket
  • Bay leaves
  • Parsley
  • 1 small head cabbage
  • 1 large Yukon gold potato

If you’d like to see previous weeks’ dinner plans, check the meal plan archive in the cookbook resources. Meal planning helps make grocery shopping efficient and dinner time less stressful — enjoy the recipes and happy cooking!