Skinnytaste Dinner Plan (Week 22)

Skinnytaste Dinner Plan (Week 22)

Hope everyone's having a great weekend! I'm away in Pennsylvania visiting my in-laws, so I had to make my meal plan this week without using my Skinnytaste Meal Planner (I will add that tonight when I get home).

This is week 22 of sharing my weekly dinner plans.  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 22) 

Monday: Baby Pasta Shells with Asparagus and Marinara (Meatless Monday!)

Tuesday:  Grilled Garlic Dijon Herb Salmon with House Salad

from The Skinnytaste Cookbook

Wednesday: Thai Basil Chicken with Basmati Rice

Thursday: Grilled Flank Steak with Chimichurri

with House Salad

Friday:  French Bread Pizza Supreme from The Skinnytaste Cookbook

Saturday: Date Night

  

Sunday:  Best Eggplant Rollatini

SHOPPING LIST:

PASTA WITH ASPARAGUS & MARINARA:

Baby pasta shells (gluten free use brown rice pasta)

1 bunch thins asparagus

Homemade marinara**

Pecorino Romano

Salt

Fresh pepper

GRILLED GARLIC DIJON HERB SALMON:

Garlic

Dried Herbs de Provence

Red wine vinegar

Olive oil

Dijon mustard

Olive oil spray

4 (6 oz) wild salmon fillets 1" thick

Salt and fresh ground pepper

Lemon wedges

HOUSE SALAD with Love:

Red onion

Extra virgin olive oil

Apple cider vinegar

Kosher salt

Fresh ground black pepper

Tomato

Garlic powder

Dried oregano

Cucumber

Haas avocado

Chopped Romaine lettuce

Ingredients

  • 1 bunch thins asparagus
  • 1 1/4 pound boneless, skinless chicken breasts
  • 1 1/2 pounds flank steak
  • 10 oz whole wheat French bread baguette
  • 1 cup quickest Marinara
  • 1 thin slice red onion
  • 8 thin slices green bell pepper
  • 2 mushrooms, sliced thin
  • 8 turkey pepperoni slices, cut in half
  • 1 cup (4 oz) part skim shredded mozzarella cheese (recommend: Polly-o)
  • 1/4 cup fresh shredded Parmesan cheese
  • 28oz can crushed tomatoes (Tuttorosso)
Read the whole recipe on Skinnytaste