I’m in Boston this weekend with some blogger friends — what a wonderful city to explore. Great people, wonderful food and perfect weather have made the trip a true treat. With summer in full swing, it’s time to prepare for backyard barbecues, beach days and neighborhood fireworks. A bit of planning now makes the week ahead smoother and more enjoyable.
I use a weekly meal planner to map out dinners, streamline grocery shopping and reduce food waste. A simple planner helps prioritize fresh produce, plan protein portions and decide which meals will produce leftovers. Breakfasts during busy weeks tend to be quick and practical: eggs with fruit, smoothies, or avocado toast. We’re a family of four, so larger recipes are either packed up for lunches or enjoyed the next day as leftovers.
Skinnytaste Dinner Plan (Week 34)
- Monday: Mediterranean Quinoa Salad with grilled romaine and pita
- Tuesday: Grilled Steak Lettuce Tacos with Mexican Cauliflower Rice
- Wednesday: Crock Pot Bolognese Sauce with whole wheat pasta
- Thursday: Baked Eggplant Parmesan Boats with Sausage
- Friday: Leftovers
- Saturday: Dinner Out
- Sunday: Party
Below is a consolidated shopping list organized by recipe to make your grocery run quick and efficient. If you’re short on time, prioritize fresh produce and shelf-stable pantry items; you can substitute or skip optional garnishes as needed. The shopping list follows the week’s recipes and includes pantry staples that are useful across multiple meals.
Shopping List
Mediterranean Quinoa Salad
- Quinoa
- Red onion
- Lemon
- Kalamata olives, pitted and sliced
- Extra virgin olive oil
- English cucumber
- Cherry tomatoes
- Crumbled feta
- Salt and freshly ground black pepper
Grilled Steak Lettuce Tacos
- Avocado
- Tomato
- Red onion
- Lime
- Cilantro
- Kosher salt
- Freshly ground black pepper
- Yellow or white onion
- Minced jalapeño
- 1 lb thin sirloin steaks
- Ground cumin
- Garlic powder
- Dried oregano
- Large lettuce leaves or lettuce shells
Mexican Cauliflower Rice
- Cauliflower crumbles or cauliflower florets to pulse
- Olive oil
- Onion
- Plum tomatoes or canned diced tomatoes
- Jalapeño
- Garlic cloves
- Tomato paste
- Cumin
- Smoked paprika
- Cayenne pepper (optional)
- Kosher salt
- Freshly ground black pepper
- Cilantro
Crock Pot Bolognese Sauce
- Pancetta or center-cut bacon
- Butter or olive oil
- White onion
- Celery stalks
- Carrots
- 2 lb lean ground beef (95% lean recommended)
- White wine (optional)
- Crushed tomatoes (two 28 oz cans)
- Bay leaves
- Salt and freshly ground black pepper
- Fresh parsley
- Half-and-half cream
- Whole wheat pasta
Baked Eggplant Parmesan Boats with Sausage
- Eggplants (white or globe)
- Sweet Italian chicken sausage, casings removed
- Small onion
- Garlic
- Crushed tomatoes
- Fresh basil leaves
- Salt and pepper
- Shredded part-skim mozzarella cheese
- Grated Pecorino Romano
Meal planning tips: pack leftovers for lunch to stretch ingredients over multiple meals, prep vegetables ahead of time to save evening minutes, and group similar items on your shopping list to avoid backtracking in the store. For recipes that work well for a crowd, double or halve quantities depending on your needs. When entertaining on Sunday, choose easy make-ahead or slow-cooker options so you can enjoy the gathering without spending all day in the kitchen.
Finally, be flexible—swap proteins or add seasonal produce based on what looks best at the market. Enjoy the week of fresh, flavorful dinners and the time saved by planning ahead.