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Skinnytaste Dinner Plan (Week 30)

Skinnytaste
  • minutes
  • Serves

INGREDIENTS

light mayonnaise (Hellman’s)

canned chipotle in adobo sauce

16 oz

can black beans

red bell pepper

scallions

cilantro

garlic

jumbo egg

cumin

kosher salt

hot sauce

quick oats (use gf oats for gluten free)

4

whole wheat 100 calorie buns (Martin’s)

1

small hass avocado

white cabbage

red bell pepper

small red onion

extra virgin olive oil

apple cider vinegar

kosher salt

fresh black pepper

16 oz

(2) boneless skinless chicken breasts, trimmed, sliced in half lengthwise

salt and fresh cracked pepper

garlic

cumin

dried oregano

lime

red onion

lime juice

olive oil

black beans

1

ripe mango

fresh cilantro

1

jalapeño

16 oz

(8) thin sliced center cut boneless pork chops

McCormick Montreal Chicken Seasoning (25% Less Sodium)

zucchini

yellow squash

grape tomatoes

extra virgin olive oil

Kosher salt and fresh cracked pepper

oregano

garlic

cooking spray

pitted and sliced Kalamata olives

crumbled Feta cheese

 lemon

grated lemon rind

fresh basil leaves

garlic

grated Parmigiano Reggiano

olive oil

1 1/2

lbs jumbo shrimp, peeled and deveined (weight after peeled)

kosher salt and fresh pepper

7

wooden skewers

8

each) boneless skinless chicken thighs

kosher salt

fresh black pepper

cooking spray

asparagus

red bell pepper

red onion

carrots

sliced mushrooms

balsamic vinegar

extra virgin olive oil

garlic

sugar

fresh rosemary

dried oregano or thyme

fresh sage