Skinnytaste Dinner Plan (Week 79)
Wishing everyone a wonderful weekend! Here is the Skinnytaste Dinner Plan for Week 79. This weekly dinner plan is designed to make evenings easier by simplifying dinner decisions and streamlining grocery shopping. If you find these meal plans helpful, let me know — I’ve been sharing them each week and I’m glad to continue if they’re useful to you. For context, I plan meals for a family of four, so if a recipe yields extra portions, we usually pack the leftovers for lunches or enjoy them the next day.
Pictured below is the meal planner I use to map out dinners for the week. You can use any planner or notebook that works best for you. Meal planning helps reduce stress before grocery shopping and keeps weeknight dinners on track. My breakfasts are typically simple and quick: eggs with fruit, a smoothie, or avocado toast. Preparing a clear plan for dinner frees up time and reduces decision fatigue during busy evenings.
This Week’s Menu
Monday: Spicy Breakfast Fajitas with Eggs and Guacamole
Tuesday: One Pot Chicken Fajita Pasta
Wednesday: Chicken and Mushrooms in a Garlic White Wine Sauce with roasted asparagus
Thursday: Cajun Shrimp in Foil
Friday: Broiled Miso Salmon with sautéed snap peas
Saturday: Away
Sunday: Away
Meal Planning Tips
When planning your week, consider these simple tips to make life easier and reduce food waste:
- Pick a couple of meals that can be transformed into lunches the next day, either as leftovers or by repurposing components.
- Include one-sheet-pan or one-pot meals to minimize cleanup on the busiest nights.
- Plan for a grocery trip that covers all meals for the week, but stay flexible for an extra produce item if something looks especially good at the market.
- Prep small tasks in advance—wash and chop a few vegetables, make a quick dressing or sauce, or portion snacks for the week.
Shopping List
Spicy Breakfast Fajitas with Eggs and Guacamole
- Avocado
- Extra-virgin olive oil
- Red, yellow, or orange bell peppers
- White onion
- Ground cumin
- Chili powder
- Pinch of red pepper flakes
- Garlic
- Fresh lime juice
- Corn tortillas
- Olive oil spray
- Large eggs
- Crumbled feta or queso fresco
- Fresh cilantro
- Hot sauce or your favorite salsa
One Pot Chicken Fajita Pasta
- Olive oil
- Boneless, skinless chicken breasts
- Ground cumin
- Paprika
- Chili powder
- Garlic powder
- White onion
- Red bell pepper
- Yellow bell pepper
- Garlic
- Lower-sodium chicken broth
- Diced tomatoes with green chiles
- Pasta (or gluten-free pasta if needed)
- Light sour cream
- Scallion
- Chopped cilantro
- Avocado
Chicken and Mushrooms in a Garlic White Wine Sauce
- Chicken tenderloins
- Butter
- Olive oil
- All-purpose flour (or rice flour for gluten-free; omit for paleo or Whole30)
- Garlic
- Sliced mushrooms
- White wine (optional—omit for paleo/Whole30)
- Fat-free chicken broth
- Fresh parsley
- Asparagus
Cajun Shrimp in Foil
- Cajun or Creole seasoning
- Large shrimp
- Fully cooked turkey or chicken andouille sausage
- Zucchini
- Red bell pepper
- Corn kernels
- Fresh Italian parsley
- Fresh basil
- Dry white wine (optional)
- Olive oil
Broiled Miso Salmon
- Wild salmon, skin-on
- White miso paste
- Mirin
- Garlic
- Grated ginger
- Scallion
- Snap peas
Storing and Leftover Ideas
Leftovers from these recipes are versatile. Shredded chicken fajita pasta can become a filling for tacos or stuffed peppers. Extra broiled miso salmon flakes make an easy salad topper or rice bowl component. Store cooked food in airtight containers in the refrigerator and consume within three to four days, or freeze portions you won’t eat within that timeframe.
Enjoy the week’s meals! If you’d like printable shopping lists or a downloadable meal planner, consider saving this page or copying the shopping lists into your preferred notes app before you shop.