Tender shredded pork, marinated in garlic, cumin, grapefruit and lime and cooked in the pressure cooker is perfect to serve over a bed of rice, cauliflower rice or with tortillas and salsa and avocados for taco night.
Skinnytaste Dinner Plan (Week 97). Hoping it’s cooler next week because I’m craving comfort food as you can see!
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 97)
Monday: Dad’s Creamy Cauliflower Soup with with garlic bread and salad
Tuesday: Breaded Chicken Cutlets with Deconstructed Guacamole
Wednesday: One-Pot Spaghetti and Meat Sauce (Stove Top Recipe)
Thursday: Chicken Shiitake and Wild Rice Soup
Friday: Leftovers
Saturday: Dinner Out
Sunday: Crock Pot Sante Fe Chicken with brown rice
(more…)
Get the chips ready for this quick and easy No-Cook Restaurant-Style Salsa recipe! In less than five minutes, you will have a delicious, healthy appetizer or snack everyone will love. It’s bright, fresh and perfect for parties!
This EASY Spaghetti and Meat Sauce is cooked all in one pot! The meat sauce is made from scratch on the stove and cooked with the spaghetti all at the same time. No extra pots to wash, fast and delicious!
A few weeks ago I share this Instant Pot version of a One-Pot Spaghetti and Meat Sauce using jarred marinara sauce and turkey instead of beef. Tons of questions if it could be made on the stove, so of course to answer those questions I had to test it on the stove for the timing of the pasta. I wanted to make the meat sauce in this version from scratch and was craving beef in my sauce, but of course you can make this with turkey and jarred sauce if you wish!
BTW, I swear by Tuttorosso crushed tomatoes (green label) when I make my sauce from scratch! You can’t make a bad sauce with them unlike other brands that tend to be acidic and need lots of doctoring. Bonus, they are also non-gmo and use a non-bpa liner in the cans.
Yield: 5 servings, Serving Size: scant 1 1/2 cups
Skinnytaste Dinner Plan (Week 96). I’ve added some comfort food dishes old and new to the meal plan this week! Hope everyone had a great weekend!
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 96)
Monday: Pumpkin Mac and Cheese with Roasted Veggies
Tuesday: Enchilada Chicken Roll-Ups with salad and Mexican Cauliflower Rice
Wednesday: Pork Chops with Dijon Herb Sauce with cauliflower rice
Thursday: BBQ Chicken Chili
Friday: Lasagna Soup
Saturday: Dinner Out
Sunday: Chicken Marsala Meatballs with noodles for Madison, butternut noodles for me
What happens when you stuff an acorn squash with turkey chili? You have an edible bowl that’s not just good for you, it tastes great too!
These turned out better than I could have expected! The turkey chili is mild and savory, which is the perfect balance to the slightly sweet acorn squash (would be great with delicata too!). If you want to make this dairy-free and Whole30 friendly, simply omit the cheese.
I had this for dinner last night and I loved every bite of this. It was filling and so good I am excited to have leftovers for lunch today. This reheats well, if you want to save half for another night, leave the cheese off until you’re ready to reheat.
Yield: 4 servings, Serving Size: 1 stuffed half
