This post may contain affiliate links. Read my disclosure policy.
I’m super excited to share the completely updated and revised Skinnytaste Meal Planner, Revised Edition a 52-week, daily meal planner to help you jump start your health goals by getting organized. Based on everyone’s feedback about improving the previous Meal Planner, this revised planner was improved based on your comments!
Available at Barnes and Noble and Amazon.
The completely updated and revised Skinnytaste Meal Planner now includes:
- More space for writing your meal entries including Breakfast, Lunch and Dinner!
- Spiral binding so the planner lays flat for easier writing
- Shopping lists to plan your week’s groceries
- Notes sections to keep track of extra tasks
- Check-boxes so you can mark off your weekly goals as you complete them each day
As before, there’s plenty of space to track your eating and exercise activities.
Meal planning is easy, it only takes a few steps:
- Plan your meals for the week (get your kids and husband involved)
- Make a shopping list.
- Go shopping!
To kick off the launch I’ve partnered with one of my cookbook team members and recipe developers, Danielle Hazard, experienced in the food, cooking and nutrition field and a perfect match for meal planning. Together, we’ve come up with a detailed, thorough meal plan that includes breakfast, lunch and dinner for the entire week! Say goodbye to the stress of meal planning and grocery list writing and hello to a week of delicious, pre-planned, well balanced Skinnytaste meals.
To make it easy for you, we’ve included a more precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track. Forget about spinning your wheels, trying to come up with meals for your busy week. We’ve done it for you!
Here are the details:
Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. While we truly believe there is no one size fits all meal plan, we did our best to come up with something that appeals to a wide range of individuals. Everything is Weight Watchers friendly, I included the updated Weight Watcher Freestyle Points for your convenience, feel free to swap out any recipes you wish or just use this for inspiration!
The grocery list is comprehensive and includes everything you need to make all meals on the plan. I’ve even included brand recommendations of products I love and use often.
And last, but certainly not least, this meal plan is flexible and realistic. There’s plenty of wiggle room for co*cktails, healthy snacks, dessert and dinner out. And if necessary, you can move some things around to make it work with your schedule. Pair the plan with the NEW Skinnytaste Meal Planner and you are guaranteed to succeed.
MONDAY (12/18)
B: 2 hard-boiled eggs (0) + 1 apple (0)
L: Chickpea Avocado Salad (3)
D: Balsamic Roasted Veggies and White Bean Pasta (8)
TUESDAY (12/19)
B: Avocado Toast with Sunny Side Egg (4) + 1 orange (0)
L: Chickpea Avocado Salad (3)
D: Madison’s Favorite Slow Cooker Beef Tacos (9) + Mexican Cauliflower Rice (1)
WEDNESDAY (12/20)
B: Avocado Toast with Sunny Side Egg (4) + 1 orange (4)
L: Spiralized Greek Cucumber Salad (7) + 1 apple (0)
D: ¾ cup Balsamic Roasted Veggies and White Bean Pasta (6) + 7 ounces Italian chicken sausage* (2)
THURSDAY (12/21)
B: 6 ounces nonfat Greek yogurt (0) topped with 1 sliced banana (0), 2 tablespoons chopped pecans (3), 1 teaspoon honey (1)
L: Spiralized Greek Cucumber Salad (7) + 1 apple (0)
D: Taco Salad made with leftover Slow Cooker Beef (6) + 2 cup chopped romaine (0), 1 ounce (about 18) baked tortilla chips (3) + ¼ cup Best Guacamole (3)
FRIDAY (12/22)
B: 6 ounces nonfat Greek yogurt (0) topped with 1 sliced banana (0), 2 tablespoons chopped pecans (3), 1 teaspoon honey (1)
L: Chilled Italian Shrimp Tortellini Pasta x2 (6)
D: Crockpot Chicken Enchilada Soup (2) + 1 ounce (about 18) baked tortilla chips (3)
SATURDAY (12/23)
B: Sausage, Cheese and Veggie Egg Bake (4) + fruit salad (¼ orange , ½ apple, ½ cup grapes) (0)
L: Crockpot Chicken Enchilada Soup (2) + 1 ounce (about 18) baked tortilla chips (3)
D: Dinner Out!
SUNDAY (12/24)
B: Sausage, Cheese and Veggie Egg Bake (4) + fruit salad (¼ orange , ½ apple, ½ cup grapes) (0)
L: Chilled Italian Shrimp Tortellini Pasta (6)
D: Homemade Spinach Manicotti (7) + House Salad with Balsamic Vinaigrette
*Cook sausage according to package directions and add to pasta.
GROCERY LIST WEEK #1
Produce:
- 6 apples (any variety)
- 2 medium heads garlic
- 8 ounces sliced mushrooms
- 1 medium yellow squash
- 1 medium zucchini
- 2 red bell peppers
- 1 medium head (3 ½ cups) broccoli florets
- 2 pints cherry tomatoes
- 2 medium red onions
- 2 medium (5 ounce each) and 2 large (6 ounce each) Haas avocados
- 1 small and 1 medium yellow onion, minced
- 2 medium plum tomatoes
- 1 vine ripened tomato
- 1 jalapeno
- 1 large English cucumber
- 1 medium (regular) cucumber
- 1 small green bell pepper
- 5 ounces shiitake mushrooms
- 1 medium bunch cilantro
- 1 small bunch Italian (flat-leaf) parsley
- 1 small bunch fresh basil
- 1 small bunch celery
- 3 lemons
- 2 bananas
- 1 lime
- 2 pounds seedless grapes
- 1 bunch scallions
- 5 medium oranges
- 1 medium shallot
- 2 large heads romaine lettuce (or 2 [16-ounce] bags pre-cut)
- 1 medium head cauliflower or 4 cups riced cauliflower
Meat, Poultry and Fish:
- 2 pounds 93% lean ground beef
- 14 ounces (4 links) Italian chicken sausage
- 4 pounds jumbo shrimp, peeled and deveined
- 1 pound (2) boneless, skinless chicken breasts
Grains:
- 1 small loaf 100% whole grain bread
- 1 package (at least 8) crunchy taco shells
- 1 small bag white whole wheat flour
- ½ pound fusilli (I like Delallo), gluten free or whole wheat
- 18 corn tortillas
Condiments and Spices:
- Extra virgin olive oil
- Unfiltered apple cider vinegar (I like Braggs)
- Cooking spray
- Olive oil spray (or us an oil mister)
- Red wine vinegar
- Dijon mustard
- Balsamic vinegar
- Hot sauce (optional)
- Kosher salt (I like Diamond Crystal)
- Pepper grinder (or fresh peppercorns)
- Ground cumin
- Dried oregano
- Dried Italian herbs
- Chili powder
- Paprika
- Bay leaves
- Cayenne pepper
- Honey
- Smoked paprika
- 1 small jar/container pesto (I like Delallo)
- Red pepper flakes (optional)
Dairy & Misc Refrigerated Items:
- 2 dozen large eggs
- 2 ounces fresh feta (not crumbled)
- 1 (15-ounce) container part-skim ricotta cheese (I like Polly-O)
- 1 (12-ounce) bottle 1% milk
- 1 small container reduced fat sour cream (optional)
- 4 cups shredded part-skim mozzarella cheese
- 1 wedge fresh Parmesan Reggiano cheese
- 2 cups shredded reduced fat cheddar cheese
- 2 ounces skim milk
- 2 (6-ounce) containers nonfat plain Greek yogurt (I like fa*ge)
- 1 cup (4 ounces) shredded cheddar cheese
Frozen:
- 1 (10-ounce) package frozen corn
- 1 (10-ounce) package frozen spinach
Canned and jarred:
- 1 (12-ounce) jar roasted red peppers
- 2 (15-ounce) cans chickpeas
- 2 (8-ounce) cans tomato sauce
- 1 (2.25-ounce) sliced black olives
- 1 (15-ounce) can black beans
- 1 (14.5-ounce) can petite diced tomatoes (I like Tutturosso)
- 1 (32-ounce) box reduced sodium chicken broth (I like Swanson)
- 1 jar capers
- 1 jar pitted Kalamata olives
- 1 (8-ounce) can tomato paste or 1 (4.5 ounce) tube
- 2 ½ cupsjarred marinara (I like Delallo Pomodoro Fresco) OR 1 (28-ounce) can crushed tomatoes (I like Tutturosso) if you want to make your own
- 1 (12-ounce) can chipotle chili in adobo sauce
- 1 (15-ounce) can cannellini or Great Northern beans
Miscellaneous dry goods:
- ¼ cup chopped pecans
- 2 (8.5-ounce) packages Delallo Ricotta Spinach tortellini
