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Skinnytaste Dinner Plan Week 3

Skinnytaste
  • minutes
  • Serves

INGREDIENTS

16 oz

butternut squash (1/2 small)

16 oz

buttercup or kobacha squash (1/2 small)

2

lg shallots

2

onions

bell pepper

iceberg lettuce

3

jalapenos

bunch scallions

2

limes

1

large tomato

cilantro

1

large celery stalk

8 oz

sliced baby bella mushrooms

2

zucchini

2

medium potatoes

pepitas (optional)

chives (optional)

ginger

garlic

1 can

light coconut milk 

chicken or veg broth (2c)

1 8 ounce can

) tomato sauce 

Italian whole wheat breadcrumbs

olive oil

sesame oil

cooking spray

long grain rice

1 can

black beans 

1/4 cup

flour (or cornstarch)

2

chicken bullions

reduced sodium soy sauce or tamari

honey

rice vinegar

sriracha

10 oz

frozen mixed veggies (peas, carrots, green beans, corn)

10 oz

frozen corn

1/2 cup

shredded reduced fat cheddar (optional)

4 oz

reduced fat shredded cheddar jack (Sargento)

Philadelphia 1/3 fat cream cheese

fat free milk

nutmeg

garlic powder

cumin

salt

chili powder

paprika

oregano

fresh pepper

thyme

1 3/10 lb

99% lean ground turkey

center cut bacon

8

thin sliced skinless chicken breast cutlet 

16 oz

cooked chicken breast 

1 lb

wild salmon fillet