Since launching The Skinnytaste Meal Planner and sharing a sample weekly dinner plan, I’ve received wonderful feedback. Because many of you asked for a regular plan, I now share a weekly dinner plan every Sunday. I do most of my food shopping on Sundays to simplify weekdays, but feel free to choose a schedule that works best for you.
This is week four of the plan. While I was planning this week, I realized I’ll be away for a few days on a photo shoot for my new cookbook, so I prepared some meals ahead for my family and simplified others so they can be ready without me. If you have a busy week, consider making a few components in advance—cook grains, roast vegetables, or prepare marinades and dressings—and refrigerate or freeze them for quick assembly.
We are a family of four, so leftovers from dinner are often packed for lunch the next day. My weekday breakfasts are simple: a smoothie, avocado toast, or hard-boiled eggs with fruit. On weekends I usually take more time and cook for the whole family.
This weekly menu is intended as a flexible guideline. You can pick a few dishes to try or make them all. I frequently test new recipes for the blog and cook them during the day, so those become my lunches. Leftovers are never wasted—I freeze portions for later, pack them for lunches, or share with family and neighbors.
Please leave comments and let me know if this format works for you and how I can improve it. If you bought the Skinnytaste Meal Planner, consider leaving a review on Amazon or share what you’re making using the hashtag #skinnytastemealplanner. Your feedback helps shape future plans and recipes.
Skinnytaste Dinner Plan — Week 4
Monday: Carrot Ginger Soup with baguette and a simple green salad — Meatless Monday to start the week light and nourishing.
Tuesday: Baked Chicken Parmesan served with whole wheat spaghetti (we love Delallo pasta). A family favorite that reheats well for lunches.
Wednesday: Easy Broccolini Flounder Bake from The Skinnytaste Cookbook. Quick, light, and perfect for a midweek seafood night.
Thursday: Spiralized Shanghai Beef and Broccoli — full of flavor and easy to prepare on a busy evening.
Friday: Pizza Night! A relaxed family meal—make your own or use store-bought dough for convenience.
Saturday: Dinner out with friends. Take the night off and enjoy a meal out or a casual gathering.
Sunday: Slow Cooker Maple Dijon Chicken with Shredded Brussels Sprouts & Pancetta. A comforting, hands-off Sunday dinner that fills the house with great aromas and provides leftovers to enjoy during the week.
Happy cooking!
Weekly Grocery List (Week 4)
This grocery list covers the ingredients needed for the week’s dinners. Adjust quantities based on your household size and preferences. Consider buying fresh produce for the first half of the week and frozen or longer-lasting items for later in the week to minimize waste.
Produce
- 2 large onions
- 1 lb baby carrots
- 1 bunch broccolini (about 6 oz)
- 1 pint cherry tomatoes
- 1 lemon
- 2-inch-thick broccoli stems (about 6 oz total)
- Broccoli florets (about 2 cups)
- 2 1/4 lb Brussels sprouts
- 1 head garlic
- Fresh chives
- Fresh ginger
Grocery Pantry Items
- Low-sodium vegetable broth (about 3 cups)
- Seasoned breadcrumbs (3/4 cup)
- Marinara sauce (about 1 cup)
- Cooking spray or oil for nonstick cooking
- Extra virgin olive oil
- Hoisin sauce (1/4 cup)
- Fresh-squeezed orange juice (1/4 cup)
- Reduced sodium soy sauce (2 tablespoons)
- Aji sesame oil or toasted sesame oil (1 teaspoon)
- Pure maple syrup (1/4 cup)
- Balsamic vinegar (2 tablespoons)
- Dijon mustard (1/4 cup)
- Spaghetti or preferred pasta
- Whole wheat baguette
Herbs and Spices
- Kosher salt and black pepper
- Crushed red pepper flakes
- Fresh oregano
- Garlic salt
Meat, Fish & Poultry
- 4 boneless, skinless chicken breasts (about 8 oz each)
- 4 flounder fillets (about 4 oz each)
- 2 sirloin steaks (5 oz each, 1-inch thick)
- 8 skinless chicken drumsticks
- Pancetta (about 2 oz, minced)
Dairy
- Unsalted butter
- Fat-free sour cream (about 1/4 cup)
- Parmesan cheese
- Part-skim mozzarella (about 3/4 cup)
Meal-planning tips: prepare staples like cooked whole grains, roasted vegetables, and simple dressings on Sunday to cut weekday cooking time. Use airtight containers for fridge storage and freeze single portions of leftovers for future convenience. Label containers with dates to keep your fridge organized and reduce food waste.
Happy Cooking!