I hope everyone had a wonderful Thanksgiving. I spent mine with family at my mom’s house and have been enjoying the unusually warm November weather we’ve been having.
This is week eight of my weekly dinner plans since launching the Skinnytaste Meal Planner. The response has been so positive that I’ll continue sharing a new plan each Sunday. I also received an early Christmas present—a new Instant Pot—which I’m excited to start using. The first recipe I plan to try in it is Pressure Cooker Pozole, and I’ve added that to next week’s meal plan. If you have an Instant Pot, I’d love to hear what you make in yours.
I also started a running streak, something I do each year after Thanksgiving. Today is day two of my #runningstreak; I’m committing to run at least two miles every day through 2016. If you want to join, let me know—running streaks are a great way to stay consistent and motivated.
This time of year it’s easy to put on a few extra pounds. To help, Skinnytaste dietitian Heather K. Jones will be offering a free weight loss class starting January 1. Heather focuses on mindset and sustainable habits, helping people find freedom from diet guilt and shame. If you’re planning to start the new year with healthier habits, consider signing up for her class when it’s announced.
About the dinner plan: breakfasts are usually eggs and fruit, smoothies, or avocado toast. I try to do my grocery shopping on Sundays, but follow whatever schedule works best for you. Large dinners often yield leftovers that make easy lunches the next day. If you’d like to revisit earlier weeks, here are the previous dinner plan titles: Dinner Plan Week 1, Dinner Plan Week 2, Dinner Plan Week 3, Dinner Plan Week 4, Dinner Plan Week 5, Dinner Plan Week 6, Dinner Plan Week 7.
Skinnytaste Dinner Plan (Week 8)
Monday: Pasta Fagioli
Tuesday: Leftovers
Wednesday: Crock Pot Sesame Honey Chicken
Thursday: Pressure Cooker Pozole (Pork and Hominy Stew)
Friday: Homemade Pizza Night with Quick Marinara Sauce
Saturday: Date Night
Sunday: Chicken Cordon Bleu with a house salad
Meal planning tips: plan one night for leftovers to simplify the week, and schedule a flexible night (like pizza or date night) for variety. When you prepare larger recipes like soups or stews, portion and freeze extras for busy weeks. For weeknight dinners, crockpot and pressure-cooker recipes are especially helpful—set them up in the morning and come home to a ready meal.
Substitution ideas: use low-sodium broths and reduced-fat cheeses where desired, swap whole-grain pasta for traditional pasta for added fiber, and replace refined-sugar ingredients with modest amounts of natural sweeteners when appropriate. For pizza night, try whole-wheat or cauliflower crusts and load up on vegetable toppings to boost nutrition without sacrificing flavor.
Shopping list for the week
Produce
- 2 onions
- Garlic (about 11 cloves)
- 1 celery stalk
- 1 carrot
- 2 medium scallions
- Avocado
- Limes
- Cilantro
- Basil
Herbs & Spices
- Bay leaf
- Basil
- Parsley
- Oregano
- Kosher salt
- Black pepper
- Onion powder
- Chili powder
Grocery
- Olive oil
- 1 (15 oz) can cannellini beans
- 1 (15 oz) can tomato sauce or crushed tomatoes
- 2 (15 oz) cans hominy
- 1 (28 oz) can crushed tomatoes
- Chicken broth (approx. 60 oz)
- 6 oz ditalini or other small pasta
- Low-sodium soy sauce (or gluten-free alternative)
- 1/4 cup honey
- Tomato paste
- Rice wine vinegar
- Sesame oil
- Sriracha or another hot sauce
- Cornstarch
- Sesame seeds
- Pizza dough
- Cooking spray
- Seasoned breadcrumbs
Meat
- 2 lb boneless, skinless chicken breast
- 1 1/4 lb boneless pork shoulder
- Twelve thin-sliced chicken breast pieces (about 36 oz total; approx. 3 oz each)
- Thinly sliced lean deli ham (about 5 oz, 6 slices)
Dairy
- Parmesan cheese (optional)
- Part-skim shredded mozzarella
- Eggs
- Reduced-fat Swiss cheese
Final notes: planning your week ahead saves time, reduces stress, and helps you make healthier choices. Keep a running list of pantry staples so you can mix and match meals when plans change. If you’re trying new equipment like an Instant Pot, start with a simple recipe and follow manufacturer safety recommendations. Enjoy the week of meals, and please share any recipe tweaks or successful swaps you discover—community tips make meal planning easier for everyone.