Lexi’s Weekly Dinner Plan 2017 (Week 4)

My weekly dinner plan 2017 (Week 4) is here! 

If you missed the start of the plans, don’t worry, you can join in on your own month anytime! Find week 1 here, week 2 here, and week 3 here. I hope you’ve been loving both the blog and the book meal plans! Let me know if these have been helpful to you, and if you’d want to see more! 

2016 Weekly Meal Plan Week 4

Monday: Lemon Garlic Chicken and Rice One Pan Skillet (Whole30 with cauliflower rice)

Tuesday: Roasted Salmon with Apple Fennel Slaw over Garlicky Kale (Whole30)

Wednesday: Spicy Shrimp Sweet Potato Boats with Avocado Crema (Whole30)

Thursday: Slow Cooker Classic Chicken Soup (Whole30)

Friday:  Leftovers 

Saturday: Dinner Out or Take Out 

Sunday: 30-Minute Taco Soup (Whole30 without cheese)

Download your printable shopping list here!

Option: Swap these meals for meals or a meal from the Lexi’s Clean Kitchen Cookbook


Monday: “Pasta” with Meat Sauce (page 210, Whole30)

Tuesday: Leftovers 

Wednesday: Easy One-Pan Arroz Con Pollo (page 180, Whole30 with cauliflower rice)

Thursday: Classic Chili (page 120, Whole30)

Friday:  Leftovers or Chimichurri Shrimp (page 194, Whole30)

Saturday:  Dinner Out or Take Out

Sunday: Mushroom Chicken (page 172, Whole30)

Download your printable shopping list here!

As always, you can mix up the days you eat these on depending on what you are in the mood for, how busy you are, and so on!

Happy Cooking!


Must-Have Wedding Registry Items

The new year means I’m finally catching up on some blog posts from 2016 that got away from me. I promised you a few wedding posts that are finally about to come your way, like my Must-Have Wedding Registry Items!

Wedding Registry Must-Haves

I thought I’d start off with some of our must-have wedding registry items because this was one of the first steps in the wedding process after we had gotten engaged. We had already lived together for years and had purchased our first home, so we didn’t personally need things like dishes and utensils, otherwise those would be great additions.

I separated my must-haves into two categories: higher end and budget-friendly. You definitely want a range on your list, because not everyone wants to buy you a $300 vacuum, and rightfully so!

With all the awesome items we’ve received, I thought I’d pick out the ones I use daily or weekly and truly can’t live without! 


Wedding Registry Must-Haves

Knife Set or a great Chef’s Knife / Breville Juicer 

  KitchenAid Stand MixerRoomba Vacuum

Jura Coffee Maker /  Cookware Set

 Enamel Dutch Oven  / Blendtec

Tea Kettle /  Luggage  / Crystal Wine Glasses 


Wedding Registry Must-Haves Budget Friendly

Food ProcessorSlow CookerPressure Cooker

Cast Iron Skillet / Spiralizer / Mixing Bowls

ZesterCheese Grater /  Bar Set  / Serverware 

Set of SheetsNew Towels / Electric Hand Mixer

Immersion Blender / Garlic Press


Disclaimer: This post contains affiliate links. All opinions are 100% always my own! 

Savory Chorizo Breakfast Bowls

These Savory Chorizo Breakfast Bowls are a perfect hearty and filling brunch or make-ahead breakfast! I mean, isn’t everything just better when served in a BOWL and with a soft-boiled egg on top?

Simply prepare all of the ingredients the night before, toss in a bowl, and devour! Throw all of the ingredients in a mason jar or to-go container to enjoy this on-the-go! 

Savory Chorizo Breakfast Bowls

There’s not much I love more than a hearty breakfast to fuel me for the day filled with protein, healthy fats, and carbs. I love that you can easily prep all of these ingredients ahead of time and package them up for multiple weekday breakfasts. Easy, portable, and delicious! 

These bowls are loaded with vitamins, minerals, fiber, and protein to keep you energized and ready for the day ahead! 

Savory Chorizo Breakfast Bowls

Savory Chorizo Breakfast Bowls
Serves 4
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  1. 4 tablespoons extra-virgin olive oil or avocado oil, divided
  2. 4 raw spicy chicken sausage links, casing removed
  3. 4 cups kale, chopped
  4. 1 teaspoons lemon juice, freshly squeezed, set aside more for garnish
  5. 1 teaspoon Himalayan sea salt
  6. 1 sweet potato, cubed
  7. 1 red onion, diced
  8. 8 vine tomatoes
  9. 4 soft boiled eggs
  10. 1 avocado, halved
  11. Coarse sea salt, for garnish
For the kale
  1. With your hands, tear the stems off the kale and either chop or tear the kale into bite-sized pieces.
  2. Place the kale into a bowl with a teaspoon of lemon juice and a pinch of salt. Mix well.
  3. Sauté kale until wilted and set aside.
For the sausage
  1. Remove the casing for the raw chicken sausage. Heat a medium skillet with just enough avocado oil to cover the pan. Add the sausage to the pan and toss with a spatula. Cook until fully cooked through and browned.
  2. Optional: Add cooked sausage to a food processor and process until ground.
For the sweet potato, red onions, and tomato
  1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Medium dice the sweet potato. In a  large bowl toss the diced sweet potato with 1 tablespoon avocado oil, and a pinch of sea salt. Spread the sweet potato in a single layer on one side of the baking sheet.
  3. Dice the red onion into a small dice. Add the diced onion into the same large bowl and toss with one teaspoon of avocado oil and a pinch of salt.
  4. Spread the onion on the other side of the parchment lined sheet tray.
  5. Place the tomato (stems attached) on the same sheet tray if there is room. If not, line another sheet tray with parchment paper and bake the tomato separately.
  6. Place one or both sheet trays in the oven and bake for 15-20 minutes, or until sweet potato is tender, the tomato has started to blister, and the red onion has started to caramelize.
  7. Toss the red onion and sweet potato every 10 minutes for even cooking.
For the soft boiled eggs
  1. Fill up a pot with a small amount of water. Insert a steamer basket and bring the water to a boil. Steam the eggs for 5 minutes. Take off heat and run under water or place in a ice bath until cooled off. Store in the fridge unpeeled for up to two days, until ready to eat.
  1. Place all ingredients into your bowl, top with avocado and egg, and serve! Garnish with a squeeze of lemon juice, and a pinch of coarse salt.
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Savory Chorizo Breakfast Bowls

Just look at that perfect egg! 

Find my guide on making the perfect hard/soft boiled eggs here.

What is your favorite weekday breakfast? 


Lexi’s Weekly Dinner Plan 2017 (Week 3)

Lexi’s Weekly Dinner Plan 2017 – Week 3 is here!

If you missed the start of the plans, don’t worry, you can join in on your own month anytime! Find week 1 here, and week 2 here.


2016 Weekly Meal Plan Week 3

Monday: Sheet Pan Chicken and Veggie Dinner (Whole30 Approved)

Tuesday:  Easy Scallop Pasta (Whole30 Approved)

Wednesday: Sloppy Joe’s 

Thursday: Caribbean Pulled Chicken Lettuce Wraps (Whole30 Approved)

Friday: Leftovers

Saturday: Dinner Out or Take Out

Sunday:  Green Chile Vegetable Soup (Whole30 Approved if omit GF pasta)

Download your printable shopping list here!

Option: Swap these meals for meals or a meal from the Lexi’s Clean Kitchen Cookbook


Grab your copy for under $15

Monday: Sesame Seared Ahi Tuna Salad with Ginger Dressing (page 150, adjust dressing to omit sweetener for Whole30)

Tuesday: Beef and Broccoli (page 208, Whole30 Approved)

Wednesday: Cioppino Stew (page 124, Whole30 Approved)

Thursday: Leftovers 

Friday:  Dinner Out or Take Out

Saturday: Creamy Chicken Bacon Spaghetti Squash Boats (page 174, Whole30 Approved)

Sunday: Leftovers or Scallops Provencal (page 192, Whole30 Approved)

Download your printable shopping list here!

As always, you can mix up the days you eat these on depending on what you are in the mood for, how busy you are, and so on!

Happy Cooking!


P.S. Watch the video on how to make Monday’s easy dinner!

Chicken Caesar Salad Burgers

These light Chicken Caesar Salad Burgers are the perfect alternative to a traditional burger! Paired with Caesar salad slaw and homemade parmesan crisps, every caesar salad fan will love this meal! 

Chicken Caesar Salad Burgers

I have never attempted to make my own parmesan crisps, and I am so glad we tried them out because you guys, they are so easy! Seriously, one-ingredient and super pretty! You’ll impress everyone with your parm crisp skills!

Chicken Caesar Salad Burgers

Mix up all the ingredients, form into patties, and grill or bake!

Chicken Caesar Salad Burgers


If you love caesar salads like I do, but want all the deliciousness without the added junk, the creamy caesar dressing from the Lexi’s Clean Kitchen Cookbook is the perfect, simple caesar dressing for you! 


Chicken Caesar Salad Burgers

Who’s ready to take a bite? 

Chicken Caesar Salad Burgers


Chicken Caesar Burgers
Serves 4
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  1. 1 pound ground chicken
  2. 2 tablespoons caesar dressing (see below)
  3. 2 teaspoons extra virgin olive oil
  4. 2 garlic cloves, minced (about 1 tablespoons minced garlic)
  5. 1 teaspoon sriracha
  6. 1 teaspoon fresh parsley, chopped
  7. 1 Tablespoon chopped scallions
  8. 1/4 teaspoon fresh lemon juice
  9. 1/2 teaspoon fine sea salt
  10. 1/4 teaspoon black pepper
  11. 1/2 teaspoon red pepper flakes
  12. 1/4 teaspoon onion powder
  13. Optional: 3 tablespoons grated parmesan cheese
Caesar Dressing from page 320 of the Lexi's Clean Kitchen Cookbook
  1. 1/2 cup homemade mayo (page 312) or store-bought
  2. 2 teaspoons avocado oil or extra-virgin olive oil
  3. 1 teaspoon apple cider vinegar
  4. 1 clove garlic
  5. 1 teaspoon Dijon mustard
  6. 1 teaspoon lemon juice
  7. 1/2 teaspoon anchovy paste
  8. Pinch of fine sea salt
  9. Pinch of freshly ground black pepper
Caesar Slaw
  1. Shredded Romaine Lettuce
  2. 3 Tablespoons caesar dressing
Other Toppings
  1. Sliced tomato
  2. Sliced red onion
  3. Parmesan Crisps
  1. Pre-heat the oven to 350°F and line a baking sheet with parchment paper and set aside.
  2. Place all of the ingredients for the dressing in a high-speed blender and pulse once (about 5 seconds) just until the dressing is thick and smooth. If you over blend, the dressing will become watery.
  3. In a  large bowl, toss all of the chicken burger ingredients and mix until well combined.
  4. Divide the mixture into 4-parts, and place 4 patties on the baking sheet. Bake for 20-25 minutes.
  5. Broil on high for 2-3 minutes, or until the tops become a light golden brown.
  6. While the burgers are baking, make caesar slaw and assemble other desired toppings
Parmesan Crisps
  1. Pre-heat oven to 400°F and line a baking sheet with parchment paper.
  2. Spoon cheese by tablespoonfuls two inches apart on the prepared baking sheet (1 tablespoon per crisp).
  3. Bake for 6 minutes. Take out of the oven and let cool completely before lifting each crisp up with a spatula.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Chicken Caesar Salad Burgers 

Happy Cooking!

Lexi’s Weekly Dinner Plan 2017 (Week 2)

Lexi’s Weekly Dinner Plan 2017- Week 2 is here! Week 1 was such a hit, and I hope you are feeling fabulous. Here is week 2! 

2016 Weekly Meal Plan Week 2

Monday: Thai Curry Soup

Tuesday: Pizza Stuffed Peppers

Wednesday: Spicy Shrimp and Citrus Salad

Thursday:  Moroccan Chicken Burgers

Friday: Leftovers

Saturday: Out or Take Out

Sunday: Herb Butter Salmon with Blistered Tomatoes and Green Beans 

Download your printable shopping list here!

Option: Swap these meals for meals or a meal from the Lexi’s Clean Kitchen Cookbook


Monday: Beef Barbacoa Lettuce Wraps (page 202)

Tuesday: Leftovers 

Wednesday: Maple Crusted Salmon (page 186)

Thursday: Eggplant Parmesan (page 216)

Friday:  Dinner Out or Take Out

Saturday: Chicken Fajita Salads (page 134)

Sunday: Pad Thai (page 214)

Download your printable shopping list here or grab your copy for under $15 here!

As always, you can mix up the days you eat these on depending on what you are in the mood for, how busy you are, and so on!

Happy Cooking!