Happy Sunday! This is week seven of my weekly dinner plans following the launch of The Skinnytaste Meal Planner. I’ve received so much encouraging feedback that I’ll continue sharing these meal plans every Sunday to help make weeknight cooking easier, healthier, and more predictable.
A quick note about social media: if you follow Skinnytaste on Facebook you may not be seeing every post due to changes in Facebook’s algorithm. To make sure you never miss a new recipe or update, sign up for the free email list or follow on Instagram—both are the best ways to stay connected and get new recipes delivered straight to you.
I also mentioned last week that I restarted tracking points on Weight Watchers, and it’s been going really well. I’ve been invited to take part in a special project with them; it’s still under wraps, but I’m excited about what’s coming. More details will be shared when I’m able.
My typical routine is to do grocery shopping on Sundays, but do whatever fits your schedule best. Big meals often yield leftovers that become lunches or a second dinner later in the week. If you’re new here and would like to browse earlier plans, previous weeks include Dinner Plan Week 1, Week 2, Week 3, Week 4, Week 5, and Week 6.
Skinnytaste Dinner Plan (Week 7)
Monday: Loaded Baked Sweet Potatoes — a simple, meatless Monday dinner that’s filling and flavorful. Top baked sweet potatoes with black beans, a light cheese blend, Greek yogurt or light sour cream, and fresh cilantro for a satisfying vegetarian option.
Tuesday: Crock Pot Santa Fe Chicken — this recipe makes a large batch, so I cook extra and freeze the leftovers for an easy night later on. It’s perfect for meal prep and busy evenings.
Wednesday: Spaghetti Squash with Meat Sauce — a lighter take on a classic. I often serve the meat sauce over pasta for younger family members who prefer it that way.
Thursday: Thanksgiving — spending the holiday at my mom’s house and bringing a few sides to share. It’s one of my favorite meals of the year, and I like to contribute dishes that travel well and complement the main course.
Friday: Turkey Pot Pie Soup — made with leftover turkey from Thanksgiving. This comforting soup is an excellent way to transform holiday leftovers into a warm, hearty dinner.
Saturday: Date Night Out — taking the night off from cooking and enjoying a meal out together.
Sunday: Pasta with Butternut Sauce and Spicy Sausage — a cozy, autumnal pasta dish pairing roasted butternut squash sauce with spicy sausage for a satisfying finish to the week.
Wishing you a wonderful Thanksgiving and a relaxed, delicious week of meals. If you try any of the recipes, I’d love to hear how they turned out.
Shopping List for Week 7
Produce:
- 4 medium sweet potatoes
- 2 small spaghetti squash
- 1 red bell pepper
- 1 red onion
- Fresh cilantro
- Scallions
- 2 yellow onions
- 1 carrot
- 3 stalks celery
- 8 oz Cremini mushrooms, sliced
- 2 medium potatoes
- 1 lb butternut squash
- 1/4 cup shallots, minced
- 3 cloves garlic, minced
- 2 cups baby spinach
Grocery:
- Olive oil
- 2 cans black beans
- Mild or spicy salsa
- 1 can diced tomatoes with mild green chilies (14.4 oz)
- Chicken broth (14.4 oz)
- 28 oz can crushed tomatoes
- 1/4 cup white wine (optional)
- 1/4 cup flour
- 2 cups turkey stock
- Turkey Better Than Bouillon (or similar), 1 teaspoon or to taste
- 10 oz pasta
Herbs & Spices:
- Taco seasoning
- Paprika
- Cumin
- Kosher salt
- Garlic powder
- Onion powder
- Cayenne pepper
- 1 bay leaf
- Black pepper
- Fresh parsley
- 4 sage leaves
Meats:
- 1½ lb boneless, skinless chicken breasts
- 1 lb 95% lean ground beef
- Cooked turkey breast (about 16 oz)
- Spicy Italian chicken sausage, approximately 11 oz (4 links)
Dairy:
- Fat-free Greek yogurt or light sour cream
- Reduced-fat Mexican cheese blend (about 1/2 cup)
- Butter (about 1 teaspoon)
- Fat-free milk (4 cups)
Frozen:
- Frozen corn (8 oz)
- Frozen peas and carrots (8 oz)