A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner ideas and a shopping list. All recipes include macros and Weight Watchers points.

Free 7 Day Healthy Meal Plan (March 31-April 6)

As winter (finally) fades away, I find myself craving the vibrant colors of spring! There’s something about the bright hues that instantly lift my mood, and my latest recipes help make that happen! The Beet Hummus, Green Smoothie, and Charred Sugar Snap Peas are bursting with color and flavor, reminding me of all the fresh spring veggies that are just around the corner. What do you love most about spring? For me, it’s definitely the explosion of color and the fresh produce that comes with it!

Just a reminder that I recently launched my brand-new (free) Skinnytaste community and I’m excited to invite you to join us! It’s a place for you to connect with other home cooks, share recipes, get sneak peak recipes, participate in challenges, and so much more to come! I can’t wait to meet all of you!

A Word About the New WW Points Plan

For all my WW friends, WW added new 0 point foods (yay for oatmeal!) but it will take time for me to update my recipes. The great news is every recipe on my site is linked to WW recipe builder (only works from your phone) so it will automatically give you the new points. I will start updating the points but it would be a HUGE help if you are on my site and see the new points, to leave a comment on that recipe so I can quickly update it!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc. or swap recipes out for meals you prefer, you can search for recipes by course in the index. Depending on your goals, you should aim for at least 1500 calories* per day. There’s no one size fits all, this will range by your goals, your age, weight, etc.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Ultimate Skinnytaste Meal Planner

Get the Skinnytaste Ultimate Meal Planner! The 52 week spiral bound meal planner has weekly meal planning grids you can tear out and put on your fridge if you wish, a 12-week meal plan, 30 (15 new) recipes, and tear-out grocery lists. I love starting my week with gratitude, affirmations and intentions, so I included a space for that as well. I hope you will love this as much as I do!

Buy the Skinnytaste meal planner here:

With grocery prices soaring, many of us are having to adjust, scale back and/or get more creative with our meals. One of the absolute BEST ways to stay within a budget and maintain healthy eating habits is to MEAL PLAN. You can get more 5-day Budget Friendly Meal Plans by signing up for Relish+ (get a 14-day free trial here!)

Meal Plan:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. The grocery list is comprehensive and includes everything you need to make all meals on the plan.

MONDAY (3/31)
B: Berry Cottage Cheese Breakfast Bowl
L: Pan Bagnat (½ recipe) and an apple
D: Sheet Pan Baked Feta with Broccolini, Tomatoes and Chickpeas with 1 cup whole wheat orzo

Total Calories: 1,181*

TUESDAY (4/1)
B: Green Smoothie
L: Pan Bagnat and an apple
D: Turkey Enchilada Stuffed Poblanos Rellenos with Chipotle’s Cilantro Lime Rice and Black Bean, Avocado, Cucumber and Tomato Salad (½ recipe)

Total Calories: 1,177*

WEDNESDAY (4/2)
B: Berry Cottage Cheese Breakfast Bowl
L: Pan Bagnat and an apple
D: Chicken Pasta Primavera

Total Calories: 1,004*

THURSDAY (4/3)
B: Green Smoothie
L: LEFTOVER Chicken Pasta Primavera
D: Lomo Saltado (recipe x 2) with 2 ounces avocado

Total Calories: 1,021*

FRIDAY (4/4)
B: Berry Cottage Cheese Breakfast Bowl
L: LEFTOVER Chicken Pasta Primavera
D: Slow Roasted Salmon with ¾ cup brown rice** and Charred Sugar Snap Peas
Total Calories: 1,123*

SATURDAY (4/5)
B: Asparagus and Swiss Cheese Frittata
L: Italian Sub Salad
D: DINNER OUT

Total Calories: 541*

SUNDAY (4/6)
B: Babka-Inspired Bagels with 2 tablespoons whipped cream cheese and an orange
L: Spicy California Shrimp Stack with 1 cup steamed edamame
D: Crock Pot Italian Sloppy Joes with Parmesan Brussels Sprouts
Total Calories: 1,160*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
**Make an extra 1 ⅓ cup rice for lunch Sunday, if desired.

*Google doc

Print Shopping List

Shopping list

Produce

• 1 (6-ounce) container fresh blackberries
• 1 (6-ounce) container fresh raspberries
• 1 (12-ounce) container fresh strawberries
• 2 small ripe bananas
• 4 medium oranges
• 3 medium apples
• 2 medium lemons
• 2 medium limes
• 2 small (5-ounce) PLUS 2 medium (6-ounce) Hass avocados
• 1 small cucumber
• 1 small English cucumber
• 2 small heads garlic
• 1 medium shallot
• 2 large jalapenos
• 4 large poblano chilies
• 1 small PLUS 1 medium red bell pepper
• 1 small PLUS 1 medium yellow bell pepper
• 1 pound asparagus
• 1 pound (2 bunches) broccolini
• 1 pound Brussels sprouts
• 1 pound sugar snap peas
• ¾ pound (2 medium) Russet or Yukon Gold potatoes
• 2 medium leeks
• 1 small bunch/container fresh chives
• 1 small bunch/container fresh dill
• 1 small bunch/package fresh basil
• 1 large bunch fresh cilantro
• 1 (5-ounce) clamshell/bag baby spinach
• 1 (5-ounce) clamshell/bag baby arugula
• 1 large head Romaine or Iceberg lettuce
• 5 medium vine-ripened tomatoes
• 1 pound heirloom cherry tomatoes
• 2 small PLUS 2 medium red onion
• 1 medium yellow onion

Meat, Poultry and Fish

• 6 ounces sliced deli turkey
• 1 small package sliced genoa salami (if buying from deli counter, you need 2 ounces)
• 1 small package Capicola (if buying from deli counter, you need 2 ounces)
• 1 package turkey pepperoni
• ½ pound cooked peeled, deveined tail-off shrimp
• ¾ pound 93% lean ground turkey
• 1 pound sweet Italian chicken or turkey sausage
• 1 pound boneless, skinless chicken breasts
• 1 pound lean beef sirloin
• 1 (2-pound) whole, skin-on wild salmon fillet

Condiments and Spices

• Extra virgin olive oil
• Canola oil
• Cooking spray
• Olive oil spray (or get a Misto oil mister)
• Kosher salt (I like Diamond Crystal)
• Pepper grinder (or fresh peppercorns)
• Honey or maple syrup (optional, for Cottage Cheese Bowls)
• Ground cinnamon
• Red wine vinegar
• Dijon mustard
• Italian seasoning
• Rice vinegar
• Furikake or sesame seeds
• Reduced sodium soy sauce*
• Sriracha sauce
• Mayonnaise
• Crushed red pepper flakes (optional, for Sheet Pan Baked Feta)
• Cumin
• Oregano
• Bay leaves
• Cajun seasoning
• Garlic powder
• Apple cider vinegar
• Mexican hot chili powder
• Dried rosemary

Dairy & Misc. Refrigerated Items

• 1 dozen large eggs
• 1 pint liquid egg whites
• 1 small tub whipped cream cheese
• 1 (8-ounce) box reduced fat cream cheese (Philadelphia)
• 1 small tub light sour cream
• 1 (16-ounce) container nonfat plain Greek yogurt (Fage or Stonyfield)
• 1 (32-ounce) container low fat cottage cheese (I like Good Culture)
• 1 pint unsweetened vanilla almond milk or milk of your choice
• 1 (8-ounce) container nonfat milk
• 1 small box butter
• 1 (8-ounce) block feta cheese
• 1 small package crumbled feta
• 1 (8-ounce) package shredded part-skim mozzarella and provolone cheese
• 1 (8-ounce) package shredded Colby-Jack cheese
• 1 small bag or block shredded part-skim Swiss cheese
• 1 small wedge fresh Pecorino Romano cheese (can sub Parmesan in Frittata and Chicken Pasta, if desired)
• 1 small wedge fresh Parmesan cheese

Grains*

• 1 small package unbleached all-purpose or whole wheat flour
• 2 (8-ounce) crusty loaves of bread such as French or Italian
• 1 package dry whole wheat orzo pasta
• 1 package bow tie pasta
• 1 small package dry extra long grain rice
• 1 small package dry brown rice (of 4 1/3 cups pre-cooked)

Canned and Jarred

• 1 small jar peanut butter or PB2
• 1 (5-ounce) jar tuna in water
• 1 small can/jar anchovy filets in oil
• 1 small jar pitted black and green olives
• 1 small jar capers
• 1 small jar pickled pepperoncini or banana peppers
• 1 (14-ounce) can artichoke hearts
• 1 (15-ounce) can chickpeas
• 1 (15-ounce) can black beans
• 1 small can/jar chipotle peppers in adobo
• 1 (29-ounce) can tomato sauce
• 1 (14-ounce) can crushed tomatoes
• 1 (32-ounce) carton reduced or low sodium chicken broth

Frozen

• 1 large bag (in-pod) edamame
• 1 small package peas

Misc. Dry Goods

• 1 small package slivered almonds (if buying from bulk bin, you need 6 tablespoons)
• 1 small package granulated sugar
• 1 package mini semi-sweet chocolate chips
• Baking powder

*You can buy gluten free, if desired

Print Shopping List

Homemade Baked Frosted Chocolate Donuts. I recreated a sweet donut that we all grew up eating! These yummy chocolate frosted donuts are so much better than store-bought and simple to make too! They’re baked with Greek yogurt and maple syrup to sweeten just slightly. Each donut is then dipped into a creamy chocolate glaze that melts in your mouth. These frosted chocolate doughnuts are totally delicious, fun to make, and even better to enjoy!

I always love to end the week with something sweet, so I’m excited to share these donuts! Everyone’s had a frosted chocolate donut from the store. I’m picturing the donuts in the white and blue box, the ones from Entenmann’s! I feel like they were such a childhood staple. Even though it was only on rare occasions that my mom would buy them, they were always such a nice surprise for my brothers and me!

One of my favorite things to do in the kitchen is to recreate treats I enjoyed as a kid! I always have so much fun with these recipes!

These donuts took no effort at all! They’re so easy to mix up, and they come out much better than anything from a box – promise.

Plus, you can double up on the delicious chocolate glaze when you make these donuts at home! I always felt like donuts from the store were lacking in the glaze. Making them at home easily solves those issues!

Of course, these are much healthier too! They’re made with Greek yogurt and very little sugar, and you can even use whole wheat flour! We all adore a healthier homemade treat!

Here are the details

Ingredients

• Salted butter
• Maple syrup
• Greek yogurt
• Eggs
• Vanilla extract
• All-purpose or whole wheat flour
• Baking soda
• Salt
• Mini chocolate chips
• Avocado oil – or you can use melted butter if needed

Special Tools

For this donut recipe, you’ll need a donut pan to bake the donuts since they are non-fried. If you do not have a donut pan, I recommend using a mini muffin pan or regular muffin pan.

Steps

Step 1: make the batter

I wanted to do my best to make these donuts healthier. First, I start with some brown butter. Then I add a touch of maple syrup to lightly sweeten the donut.

From here, mix the eggs with Greek yogurt and vanilla.

For the flour, I like to use all-purpose or whole wheat flour. If you use whole wheat, the donuts will be a little more dense, which is honestly still delicious—just different!

You could also use a gluten-free flour blend if needed.

Step 2: bake

Once the batter is ready to go, bake it up in a doughnut pan. If you don’t have a doughnut pan, make doughnut holes using either a regular muffin pan or a mini muffin pan. Either option works just the same, but be sure to really grease the pan before adding the batter. This is a stickier batter, so greasing the pans is essential.

Bake the donuts for 8-10 minutes. They bake up really fast! Then, let them cool.

Step 3: the frosting

The frosting makes the donuts YUMMY! Just chocolate chips and oil melted together. Easy peasy!

It’s delicious and leaves you with chocolatey fingers.

Step 4: frost each donut

Once the donuts have baked, I like to let them cool completely, then dip them into the warm frosting. Let the chocolate harden, and then enjoy!

Each bite is filled with sweet, fluffy cake and extra fudgy chocolate frosting.

Looking for other baked doughnuts? Here are my favorites: 

Baked Apple Cider Doughnuts with Cinnamon Maple Glaze

Baked Blueberry Cinnamon Sugar Doughnuts

Baked Hot Chocolate Doughnuts

Lastly, if you make these Homemade Baked Frosted Chocolate Donuts, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

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Sheet Pan Steak Gyros: Street food inspired oven-roasted steak, seasoned, shredded, and stuffed inside fresh pitas with all the extras. Add delicious creamy feta swirled tzatziki sauce, garlic tahini sauce, and all of the desired toppings you love. This Greek-inspired steak gyro is SO GOOD. It makes for a quick, fun, delicious, and different weeknight meal. Serve each gyro with homemade fries (we love sweet potato) for a meal that everyone will truly love.

One of our newer favorite foods over the past few years has been a gyro. They’re delicious, of course, but they’re also fun. I pile ours with all our favorite toppings plus homemade tzatziki sauce, and sometimes I’ll do a garlic tahini sauce, too. It’s delish!

Gyros are great to make on busy nights, either in the crockpot or with this quick 30-minute recipe. Someday…I’ll make lamb gyros, which are traditional, and would make my oldest brother, Creighton, so excited! He’s always asking me to make lamb gyros. He says they are his favorite.

Maybe my next cookbook! A lamb gyro! That would be fun! I have a recipe on the site, but it’s from 10 years ago. It’s probably time for an update!

Anyway, I can’t remember the first time I made a gyro, but over the years I’ve slowly perfected my seasoning blend. Sometimes I’ll use chicken, but more often, flank steak roasted up quickly and easily on a sheet pan is my go-to!

I make my homemade naan, or pull some out of the freezer. Then I chop up a whole bunch of lettuce and herbs and add feta to my tzatziki sauce.

Dinner is ready pretty quickly, and it’s always so yummy!

Let’s talk through the details

Ingredients

• Flank or skirt steak
• Garlic
• Sweet/smoked paprika
• Ground cumin
• Dried oregano
• Chili powder (you can use chipotle chili too)
• Cayenne
• Lemon zest
• Salt and chili flakes
• Extra virgin olive oil
• Fresh pitas or naan
• Feta cheese
• Tzatziki sauce

And for serving, I recommend:

• Pickled red onion
• Shredded lettuce
• Sun-dried tomatoes with oil
• Pepperoncini
• Lots of fresh herbs (dill, basil, and parsley) are my go-tos
• Garlic tahini sauce

Special Tools

Just a sheet pan! Simple and easy today!

Steps

Step 1: season + marinate the steak

Working on a sheet pan, rub the steak with garlic, paprika, cumin, dried oregano, chili powder, cayenne, lemon zest, and olive oil. Season the steak with salt and chili flakes.

If time allows, let the steak marinate for 20 to 30 minutes.

Step 2: cook the steak

When ready, roast the steak at 475°F for 10-12 minutes. Allow the steak to cook until it’s done to your liking. I found 12 minutes to be the perfect time.

Then broil for 2-5 minutes to give it a char.

Let the steak rest before you slice to lock in the juices and flavors.

Step 3: Tzatziki sauce

You can make homemade Tzatziki sauce or use store-bought. I always make my own and add crumbled feta cheese. It makes it even yummier. You can also add some heat by adding a jalapeño!

Step 4: assemble

Stuff the steak and lettuce into warm pitas/naan. Add the feta swirled Tzatziki sauce, pickled red onion slices, maybe some sun-dried tomatoes, pepperoncini, and lots of fresh herbs. I love dill and basil.

To finish, I always, always serve homemade French fries—the perfect dinner! We’ve been loving sweet potato fries! I roast them with olive oil, onion powder, garlic powder, smoked paprika, and sea salt! They are so yummy served in the gyro or alongside the gyro!

Looking for other easy dinners? Here are some favorites:

Easy Greek Sheet Pan Chicken and Potatoes

30 Minute Spicy Indian Butter Chicken

Sheet Pan Sticky Sweet and Sour Chicken

Sheet Pan Chicken Gyros with Feta Tzatziki

Lastly, if you make these Sheet Pan Steak Gyros, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!