SKINNYTASTE DINNER PLAN (WEEK 71)

Skinnytaste Dinner Plan (Week 71)

Monday: Cauliflower Fried “Rice” with Leftover Ham
Tuesday: Loaded “Nacho” Chicken Tostada
Wednesday: Skillet Chicken Cordon Bleu with roasted asparagus
Thursday:  Crock Pot Balsamic Pork Roast with Dina’s Tossed Mushrooms
Friday: Leftovers
Saturday: Dinner Out
Sunday: Grilled Salmon Kebabs with salad

Shopping List:

CAULIFLOWER FRIED “RICE” WITH LEFTOVER HAM

  • leftover ham
  • cauliflower
  • sesame oil
  • eggs
  • cooking spray
  • onion
  • frozen peas and carrots
  • garlic
  • scallions
  • soy sauce (Tamari for Gluten Free)

LOADED “NACHO” CHICKEN TOSTADA

  • tostada shells
  • shredded cheddar cheese
  • reduced fat shredded Mexican blend cheese (I used Sargento)
  • avocado
  • lime
  • tomato
  • white onion
  • cilantro
  • cooked boneless, skinless chicken breast
  • canned drained black beans
  • jalapeno
  • sliced black olives

SKILLET CHICKEN CORDON BLEU

  • thin boneless, skinless cutlets
  • all purpose flour
  • butter
  • olive oil
  • reduced sodium chicken broth
  • fresh lemon juice
  • Dijon mustard
  • low sodium deli ham, I use Boar’s Head
  • light Swiss Cheese such as Alpine Lace
  • fresh parsley
  • asparagus

CROCK POT BALSAMIC PORK ROAST

  • 2 pound boneless pork shoulder roast (sirloin roast)
  • garlic powder
  • red pepper flakes
  • chicken or vegetable broth
  • balsamic vinegar
  • Worcestershire sauce
  • honey

DINA’S TOSSED MUSHROOMS

  • white button mushrooms
  • Italian-style breadcrumbs
  • Parmigiano Reggiano cheese
  • Italian parsley
  • thyme (fresh or dried)
  • garlic
  • olive oil
  • olive oil spray

GRILLED SALMON KEBABS

  • fresh oregano
  • sesame seeds
  • ground cumin
  • crushed red pepper flakes
  • skinless wild salmon fillet
  • lemons
  • olive oil cooking spray
  • bamboo skewers
  • salad

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