Skinnytaste Dinner Plan — Week 52
I hope you had a lovely Thanksgiving and were able to spend time with friends and family. As the year speeds toward the holidays, it’s hard to believe Christmas is only about 30 days away. To help keep dinners simple, tasty, and family-friendly during a busy season, here’s a full weekly meal plan inspired by Skinnytaste recipes. The plan includes make-ahead ideas, easy weeknight recipes, and a consolidated shopping list to make meal prep smoother.
Weekly Menu
Monday: Spinach Lasagna Rolls served with a fresh green salad — a comforting, family-friendly baked pasta that reheats well for lunches.
Tuesday: Crock Pot Chicken Taco Chili — a hands-off slow-cooker chili that’s perfect for busy evenings and makes great leftovers for topping baked potatoes or grain bowls.
Wednesday: Leftovers — stretch Tuesday’s chili or Monday’s lasagna rolls into easy midweek meals to save time and reduce food waste.
Thursday: Thai Basil Chicken served with steamed rice — a quick, flavorful stir-fry that comes together fast and is ideal for a lighter weeknight dinner.
Friday: Spicy California Shrimp Stacks — a bright, spicy seafood option that’s great as an appetizer or main when paired with rice or a mixed greens salad.
Saturday: Dinner out — take the night off from cooking and enjoy a meal out or pick up something special to savor the weekend.
Sunday: Sicilian Rice Ball Casserole — a hearty, baked casserole inspired by arancini flavors, perfect for finishing the week with a comforting crowd-pleaser.
How to Use This Plan
This weekly menu balances make-ahead dishes with quick stir-fries and seafood for variety. To save time, cook rice and prep vegetables ahead of the week, and transfer components to airtight containers so meals can be assembled quickly. Leftovers are intentionally planned for Wednesday to reduce cooking load midweek. Many of these recipes reheat well, and ingredients overlap across recipes to keep your shopping list streamlined.
Shopping List
Spinach Lasagna Rolls
- Lasagna noodles
- Frozen chopped spinach
- Fat-free ricotta cheese (such as Polly-O)
- Grated Parmesan cheese
- Large egg
- Salt and freshly ground black pepper
- Pomodoro or basic tomato sauce
- Part-skim mozzarella cheese
Crock Pot Chicken Taco Chili
- Onion
- Can black beans (15.5 oz)
- Can kidney beans (15.5 oz)
- Can tomato sauce (8 oz)
- Frozen corn kernels
- Diced tomatoes with chilies
- Can chopped green chiles
- Reduced-sodium taco seasoning packet or homemade blend
- Cumin
- Chili powder
- Boneless, skinless chicken breasts
- Fresh cilantro for garnish
Thai Basil Chicken
- Boneless, skinless chicken breasts
- Oyster sauce
- Light soy sauce
- Garlic
- Serrano or other hot chile
- Vegetable or canola oil
- Fresh Thai basil or regular basil leaves
- Cooked jasmine rice, optional
Spicy California Shrimp Stack
- Cooked short-grain brown rice
- Rice vinegar
- Cooked shrimp
- Cucumber
- Fresh chives
- Avocado
- Furikake or sesame seeds
- Reduced-sodium soy sauce (or gluten-free tamari)
- Mayonnaise
- Sriracha or another hot sauce
Sicilian Rice Ball Casserole
- Uncooked long grain rice
- Kosher salt
- Sweet Italian sausage links
- 93% lean ground turkey
- Onion
- Black pepper
- Frozen peas
- Tomato sauce
- Large egg and additional egg white
- Pecorino Romano or Parmesan cheese
- Cooking spray
- Seasoned breadcrumbs
- Shredded part-skim mozzarella
- Fresh parsley or basil, optional
Meal Prep and Storage Tips
Batch-cook staples like rice and roast or poach extra chicken early in the week to speed up assembly for the Thai basil chicken and shrimp stacks. Store sauces and dressings separately to preserve texture and flavor. Use airtight containers and cool foods before refrigerating. Most cooked items will keep well for three to four days in the refrigerator; freeze portions you won’t eat within that timeframe for up to three months.
With a small amount of prep and this organized shopping list, you can enjoy a week of balanced dinners that combine comfort and convenience. Adjust portions and ingredients to suit dietary preferences and household size, and feel free to swap vegetables or proteins based on what’s in season or on hand.