Happy Sunday! February's been a crazy month finishing up the manuscript for my new cookbook, Skinnytaste Fast and Slow! I'm excited to start sharing new recipes here on Skinnytaste, I have tons of ideas so stay tuned! This is week 18 of sharing my weekly dinner plans. I use The Skinnytaste Meal Planner pictured below to plan my dinners for the week (you can of course use any meal planner).
A 52-week meal planner, food tracker and exercise tracker in one. I've included the Smart Points next to the recipes since I am currently on Weight Watchers. Also, if you have The Skinnytaste Cookbook, and currently on Weight Watchers, I have all the Smart Points listed here for your convenience.
Meal planning is a great way to get organized before heading to the supermarket to get ready for the week! My breakfast is usually something quick like eggs with fruit, a smoothie or avocado toast. We're a family of four, so if a recipe serves more, it's either packed up for everyone's lunch or eaten the next day as leftovers. If you would like to see some of the previous week's dinner plans, click here.
Skinnytaste Dinner Plan (Week 17)
Monday: Cream of Asparagus Soup (2SP)
with homemade garlic bread and salad
Tuesday: Crock Pot Balsamic Pork Roast (5SP)
with Roasted Parmesan Green Beans (1 SP) and salad
Thursday: Balsamic Chicken and Vegetable Sheetpan Dinner (8SP)
Friday: Lump Crab Cakes with Red Pepper Sauce (4SP each)
with House Salad from Skinnytaste Cookbook (3SP)
Saturday: Flying to Charleston, SC
Sunday: Book Signing at Charleston Wine + Food
Cream of Asparagus Soup
2 lbs asparagus (2 bunches)
Reduced sodium chicken broth
Low fat sour cream
Fresh black pepper
- 2 lbs asparagus (2 bunches)
- 2 lb boneless pork shoulder roast
- 28 oz can crushed tomatoes