Traditional Mexican green chicken enchiladas, made lighter than the typical restaurant dish served throughout the US. These are made with white corn tortillas, poached chicken breasts and a light coating of queso fresco, this dish is satisfying but won’t weigh you down – SO good!!
Guys, you are going to LOVE this soup!! It’s creamy, dairy-free and dee-lish thanks to roasting the vegetables which adds so much flavor and depth! Topped with more roasted vegetables for texture, it’s both filling yet light.
My aunt shared this recipe with me, which she adapted from the Savory magazine she picked up at my local supermarket. At first thought I wasn’t sure how I felt about Brussels sprouts in a soup, but my first spoonful I was in love with the taste! The roasted flavor really comes through in every bite, perfect to warm up on this cold, snowy day.
Skinnytaste Dinner Plan (Week 58). How’s everyone doing with those resolutions? I actually have a trip to Punta Cana booked next month, so I can’t think of a better motivator to keep me on track! I’m excited to share another week of healthy, light and delicious dinners. The Roasted Brussels and Cauliflower Soup is coming Sunday here, it’s so good! I included the ingredients so you have everything you need.
Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). 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 58)
Monday: Roasted Brussels and Cauliflower Soup (recipe coming Sunday!)
Tuesday: Embarrassingly Easy Crock Pot Salsa Chicken Thighs over salad
Wednesday: Skinny Chicken Scarpariello
Thursday: Turkey Stuffed Peppers
Friday: Leftover
Saturday: Dinner Out
Sunday: Crock Pot Kalua Pork over romaine and avocado salad
Swapping bread for sweet potatoes makes eating a Sloppy Joe so much healthier!
Sweet potatoes are so good for you, but they often get topped with butter and sugar. Instead, I love the savory-sweet combination of this dish. I made these for lunch yesterday and shared on Instagram, and so many of you asked me for the recipe so here it is! One serving is just 259 calories, 8 Weight Watcher Smart Points, and also happens to be gluten-free, dairy-free, whole30 compliant and Paleo.
This is also a great recipe to make if you like to meal prep for the week, just pack them in portion sized containers and keep them in the fridge for quick meals for the week.
You can make the sweet potatoes in the oven, microwave or slow cooker! Directions provided for all three methods.
Enjoy!
Picadillo is on rotation once a month because it’s the most requested dish by my kids and it’s so easy to make. We love it served over brown rice (or cauliflower rice) with this quick cabbage slaw or a salad on the side. Leftovers are great to pack for lunches or I use the meat to a second meal for the week such as stuffed peppers, tacos, quesadillas and more! This also freezes well for make ahead-meals.
Roasting cauliflower brings out its nuttiness and enhances the flavors in this delicious, healthy soup. If you haven’t jumped on the turmeric bandwagon yet, this is a great place to start! I like to reserve some of the roasted cauliflower as a garnish for the soup.
Skinnytaste Dinner Plan (Week 57). I hope everyone had a safe and happy New Year! It’s hard to believe I completed an entire year of meal plans, where did the time go? Now that the holidays are over, I am so ready to get back on track and focus on eating healthy and hitting the gym a few extra times a week. How about you?
Pictured below is The Skinnytaste Meal Planner where I plan my dinners for the week (you can of course use any meal planner). 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 57)
Monday: Quick Spiralized Zucchini and Grape Tomatoes with grilled chicken
Tuesday: No Bean Turkey and Sweet Potato Chili
Wednesday: Chicken and Avocado Soup
Thursday: Cuban Picadillo with Quick Cabbage Slaw and cauliflower rice.
Friday: Leftovers
Saturday: Dinner Out
Sunday: Balsamic Chicken with Roasted Vegetables
