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Skinnytaste Dinner Plan (Week 24)

Skinnytaste
  • minutes
  • Serves

INGREDIENTS

Eggplant

Kosher salt

Olive oil

Onion

Garlic

Cracked black pepper

Crushed tomatoes

Red pepper flakes (optional)

Bay leaf

Fresh thyme

Fresh basil leaves

Red bell pepper

Yellow bell pepper

Zucchini

Yellow squash

Havarti cheese

Red onion

EVOO

Apple cider vinegar

Kosher salt

Fresh black pepper

Tomato

Garlic powder

Dried oregano

Cucumber

Haas avocado

Chopped Romaine lettuce

Olive oil

Boneless skinless chicken breasts (1lb)

Kosher salt

Ground cumin

Paprika

Chili powder

Garlic powder

White onion

Red bell pepper

Yellow bell pepper

Garlic

Less sodium chicken broth

Mild Ro-Tel Diced Tomatoes & Green Chiles (10 oz can)

Pasta

Light sour cream

Scallion

Cilantro

Avocado

93

% ground beef (2 lbs)

Grated carrots

Scallions

Fresh grated ginger

Reduced sodium soy sauce

Sriracha sauce

Fresh pineapple

Whole wheat 100 calorie buns (I used Martin’s)

Lettuce leaves

Cornstarch

Pineapple juice

Brown sugar

Garlic

4

boneless skinless chicken breasts (32 oz)

Unbleached flour

Egg whites

Lemon

White wine

Low sodium chicken broth

Cooking spray

Salt and fresh pepper

Fresh parsley

Butter

Kale (1 bunch)

Extra virgin olive oil

Kosher salt

Fresh lemon juice

Fresh grated Parmesan cheese (Parmigiano Reggiano)

Light mayonnaise (Hellmans)

Sriracha

Red bell pepper

Yellow bell pepper

Panko

Garlic

Wild salmon fillet (1 lb)

Egg

Reduced sodium soy sauce

Fresh lemon juice

Kosher salt

Cooking spray

Baby arugula

Avocado