I’m excited to share the Skinnytaste Dinner Plan for Week 45. I’ll also be celebrating the release of my new cookbook, Skinnytaste Fast and Slow, which comes out on October 11th. To celebrate, I’ll be cooking the Slow Cooker Black Bean Tacos from the book on Tuesday. If you live on Long Island, I’ll be doing a book signing and recipe tasting at Stew Leonard’s in Farmingdale, NY from 12 to 2pm next Sunday — I’d love to meet you if you can stop by.
If you’re in full football mode or planning a game-day spread, here are a few crowd-pleasers from the Skinnytaste collection: Skinny Baked Mozzarella Sticks, Hot Spinach and Artichoke Dip, and Buffalo Chicken Meatballs. These recipes are lighter takes on classic favorites but still full of flavor.
Below you’ll see the weekly meal plan and a detailed shopping list to make grocery shopping simple. I use The Skinnytaste Meal Planner to map out my dinners, but any planner will do. Meal planning saves time and stress, and helps avoid last-minute takeout. My breakfasts are usually quick and simple — eggs with fruit, a smoothie, or avocado toast. We’re a family of four, so if a recipe yields larger portions, leftovers become lunches or next-day dinners. If you’d like to review past weekly plans, you can find them in the meal plans archive on the site.
Skinnytaste Dinner Plan (Week 45)
Monday: Butternut Squash and Black Bean Enchiladas
Tuesday: Slow Cooker Vegetarian Black Bean Tacos (from Skinnytaste Fast and Slow)
Wednesday: Mini Turkey Meatball Veggie Soup
Thursday: Baked Chicken Parmesan over Zucchini Noodles
Friday: Leftovers
Saturday: Dinner out
Sunday: Crock Pot Turkey White Bean Pumpkin Chili
Shopping List
Butternut Squash and Black Bean Enchiladas
- Red enchilada sauce (homemade or canned)
- Olive oil
- Butternut squash
- Salt and pepper
- Onion
- Garlic
- Jalapeño
- Rotel tomatoes with green chilies
- Reduced sodium canned black beans
- Cilantro
- Cumin
- Chili powder
- Low-carb whole wheat flour tortillas (I used La Tortilla Factory)
- Reduced-fat shredded Mexican cheese
- Scallions, for garnish
- Reduced-fat sour cream (optional)
Slow Cooker Vegetarian Black Bean Tacos
- Dried black beans
- Vegetable broth
- Onion
- 1 teaspoon ground cumin
- Bay leaf
- Jalapeño pepper
- Kosher salt
- Olive oil
- Garlic
- Corn tortillas
- Shredded red cabbage
- Fresh lime juice plus 1 lime for serving
- Cilantro leaves
- Optional extra jalapeño for heat
- Crumbled cotija cheese or queso blanco
Mini Turkey Meatball Veggie Soup
- 20 oz (1.3 lb) ground turkey breast (93% lean)
- 1/4 cup seasoned whole wheat breadcrumbs*
- 1/4 cup grated Parmesan cheese
- Fresh parsley
- 1 large egg
- Onion
- Garlic
- Fresh rosemary sprig
- Fresh basil
- 32 oz reduced sodium chicken broth
- Olive oil
- Carrots
- Celery
- 2 (14.5 oz) cans petite diced tomatoes
- Parmesan cheese rind (optional)
- 2 bay leaves
- 8 oz zucchini, diced
- 2 cups chopped fresh spinach
Baked Chicken Parmesan (for zoodles)
- 4 chicken breasts (about 8 oz each)
- Seasoned breadcrumbs (whole wheat preferred)
- Grated Parmesan cheese
- Butter
- Reduced-fat mozzarella cheese
- Marinara or Filetto di Pomodoro sauce
- Cooking spray
- Zucchini to make zoodles
Crock Pot Turkey White Bean Pumpkin Chili
- Cooking spray
- 2 lb 99% lean ground turkey
- Olive oil
- Onion
- Garlic cloves
- Chili powder
- Bay leaves
- Cumin
- Oregano
- White northern or navy beans
- Pumpkin puree (NOT pumpkin pie filling)
- Canned chopped green chiles
- Low sodium, fat free chicken broth
- Cilantro and chives for topping
- Salt and pepper
- Low fat sour cream (optional)
Meal planning makes weeknight cooking easier and more enjoyable. These recipes provide a mix of vegetarian and protein-forward meals, with options for quick weeknight prep and slow-cooker convenience. Save time by prepping vegetables ahead, roasting the squash in a single batch for multiple meals, or doubling recipes for intentional leftovers. If you try any of the recipes this week, I’d love to hear how they turned out and what changes you made to suit your family’s tastes.