Lexi’s Weekly Dinner Plan Week 21

Egg Rolls in a bowl, Indian Spiced Chicken and Cauliflower, a hearty Breakfast Salad, and more, make up this week’s dinner meal plan! Equipped for leftovers and tons of flavor!

If you missed the start of the plans, don’t worry, you can join in on your own month anytime! Find all of the meal plans, equipped with *free* printable shopping lists, in our easy Meal Plan Tab on the blog! If you’ve been loving them, we’d love to hear your favorites so far!

Meal-Plan-Graphic-Week-21

Monday: Cioppino Stew (30 minutes or less, low-carb, dairy-free, egg-free, gluten-free, paleo-friendly)

Tuesday: Loaded Taco Skillet (30 minutes or less, low-carb, egg-free, gluten-free, grain-free, and nut-free)

Wednesday: Leftovers

Thursday: One-Pan Indian Spiced Chicken and Cauliflower (Dairy-free, low-carb, egg-free, gluten-free, nut-free, paleo-friendly, Whole30 compliant if you use ghee!)

Friday: Leftovers

Saturday: BRINNER: Green Goddess Breakfast Salad (Dairy-free, paleo-friendly, nut-free, gluten-free, grain-free, low-carb, and Whole30 compliant)

Sunday: Egg Roll Bows (30 minutes or less, low-carb, paleo-friendly, dairy-free, and grain-free)

Grab your free printable shopping list HERE!

Make a side-dish from the Lexi’s Clean Kitchen Cookbook! The Kung Pao Cauliflower (page 222) is a great low-carb dish to pair with the Egg Roll Bowls! SO simple to make and so so flavorful! You can also add the Burnt Broccoli on page 230 to the Green Goddess Breakfast Salad as a nice crispy and flavorful touch!

Dessert idea: These Blueberry Crumb Bars are gluten-free, grain-free, refined sugar-free, and are exploding with flavor! Such a great way to celebrate blueberry season!


As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

Happy Cooking!

Huevos Rancheros

Huevos Rancheros | Lexi's Clean Kitchen

Looking for the perfect Huevos Rancheros? This classic Mexican breakfast is made with a hearty tomato sauce, homemade refried black beans, topped with the perfect fried egg, and all the fixings! Easy enough for a weekday breakfast and perfect for a festive weekend brunch!

Huevos Rancheros - Lexi's Clean Kitchen

I am so excited about today’s post. Huevos Rancheros are one of my all-time FAVORITE brunch recipes, and I’ve finally made my own! Use my Homemade Tortillas or my new favorite grain-free tortillas for the ultimate breakfast, brunch, lunch, or brinner- any day of the week.

Huevos Rancheros - Lexi's Clean Kitchen

Hearty sauce.

Refried black beans.

Perfectly cooked eggs.

Hot sauce.

Avocado and ALL THE TOPPINGS!

A squeeze of lime and it’s time to eat!

Huevos Rancheros - Lexi's Clean Kitchen

Huevos Rancheros - Lexi's Clean Kitchen

Huevos Rancheros

Preparation 10 minutes 2017-04-28T00:10:00+00:00 Cook Time 20 minutes 2017-04-28T00:20:00+00:00 Serves 4     adjust servings
Huevos Rancheros - Lexi's Clean Kitchen

Ingredients

Huevos Rancheros Sauce

  • 1 onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 garlic clove, minced
  • 1 14.5 can crushed tomatoes
  • 1 teaspoon cumin
  • 1/4 teaspoon Paprika
  • 1/2 teaspoon chili powder
  • Optional: 1/4 dried chili pepper, finely chopped. Depending on the type of dried chili you use, it could be very spicy. Depending on how much you love spice use more or less. If you love spice and want to try more, hold off on adding chili powder until the last step.

Refried Black Beans

Everything Else

  • 4 eggs, fried or cooked as desired
  • 4 tortillas, store-bought (Siete Foods Tortillas) or homemade (see notes)
  • 1 Scallion, sliced for garnish
  • 1 Jalapeno, sliced for garnish
  • 2 tablespoons Cilantro, roughly chopped for garnish
  • 1 Avocado, sliced into half moons for garnish
  • 1 lime, sliced into wedges to serve with!
  • Optional: 1 cup shredded cheddar cheese

Instructions

  1. In a medium skillet over medium-high heat, sauté onion, peppers, and garlic for 2-3 minutes until fragrant, or until onion begins to turn translucent.
  2. Add in all spices, except for the dried chili if using, and cook for 1-2 minutes until fragrant.
  3. Pour in crushed tomatoes and bring the mixture to a simmer. Simmer for 5-10 minutes. Taste and adjust spices as needed. If the sauce is too chunky, place in a high-speed blender and pulse. If using the optional dried chili, mix in after blending.
  4. While the sauce is simmering, make the refried beans. Heat oil in a medium saucepan over medium-high heat. Add in garlic and spices and let cook until fragrant, about 1-2 minutes. Drain the liquid from the beans and rinse well, then add the beans to the saucepan. Turn down heat and stir well. Add in lime juice and water. Simmer for 1-2 minutes. Take off heat and mash well using a potato masher or fork. Set aside until ready to serve.
  5. Fry eggs, or cook  them as desired and set aside.*
  6. In a large skillet, heat avocado oil over medium-high heat. Add tortillas and cover the skillet. Heat until slightly browned on both sides, should take about 2-3 minutes. If using cheese, place 3 tablespoons of cheese on the tortillas once you have flipped them once and cover until the cheese has melted. Place the tortillas on a plate and set aside.
  7. Assemble: Spread huevos rancheros sauce on each tortilla. Add the refried black beans, scallions, cilantro, jalapeno, and top with an egg. Squeeze a little lime over the eggs and devour!

Recipe Notes

  • *Check out how to cook eggs all different ways on page 66 of the Lexi's Clean Kitchen cookbook!
  • *Homemade Tortilla Recipe

Check out these 4 other healthy and delicious Mexican recipes from my blogging girlfriends!

Healthy Mexican Inspired Meals - Lexi's Clean Kitchen

Lee from Fit Foodie Finds made you Easy Baked Chilaquiles with Avocado Crema

We’ve developed a fool-proof, super-simple baked chilaquiles recipe that’s packed with protein (thank you beans and eggs!) and Mexican flavor!

Lindsay from Cotter Crunch made you Mexican Avocado Egg Salad Collard Green Wraps

These Mexican avocado egg salad wraps make for a perfect low carb veggie packed lunch! Paleo Avocado Egg Salad seasoned with Mexican spices and jalapeno, then all wrapped up in collard greens! Whole 30 friendly.

Taylor from Food Faith Fitness made you Whole30 Mexican Shakshuka

This quick and easy, gluten-free Shakshuka recipe has a little, spicy Mexican twist! It’s a lower carb, healthy and whole30 compliant dinner or breakfast!

Brittany from Eating Bird Food made you Sheet Pan Shrimp Fajitas

These sheet pan shrimp fajitas make for an easy weeknight meal with Mexican flavor. Simply bake your shrimp, peppers and onions together on one sheet, load up your tortillas and enjoy!

Gina from Running to the Kitchen made you Turkey Chili Pie

This turkey chili pie combines a healthy, leaner turkey chili recipe with a hearty gluten-free cornbread topping, all baked together in one skillet.

 

Crudité Platter with Tzatziki Sauce

Cruite Platter with Dairy-Free Tzatziki Sauce - Lexi's Clean Kitchen

This Crudité Platter with Dairy-Free Tzatziki Sauce makes for such a light and refreshing snack, appetizer, or side-dish! The perfect bright and colorful dish to make with any seasonal veggies you have on hand! Dairy-free, egg-free, grain-free, gluten-free, and Whole30 compliant! This will be the most gorgeous appetizer on the table, for sure!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Is there anything better than a dish filled with colorful fresh produce? We blanched the carrots, broccoli, and snow peas in this platter to create that pop of color! Blanching stops the enzyme actions that can cause loss of flavor and color in vegetables, making it a great technique to use before freezing vegetables or serving them raw!

This would be the perfect spread for any dinner party, brunch, or holiday celebration!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

I mean, how gorgeous is this? Dip and devour!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Crudité Platter with Tzatziki Sauce

Preparation 0:10 2017-04-28T00:10:00+00:00 Cook Time 0:05 2017-04-28T00:05:00+00:00 Serves 6     adjust servings
Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Ingredients

Vegetables for Crudité

  • 6 cups water
  • 1 tablespoon sea salt
  • 3 multi-colored carrots, peeled and blanched
  • 1 head broccoli, blanched and sliced into bite-sized pieces
  • 1 bunch of radishes, blanched
  • 1 cup snow peas, blanced
  • 1 watermelon radish, blanched and sliced thin
  • 1 bunch celery
  • 1 case cherry tomatoes
  • 4 small sweet pepper

Dairy-free Tzatziki

Instructions

  1. Fill a large saucepan with water and toss in salt. Cover and bring to a boil over medium-high heat.
  2. Fill a large bowl with ice water and set aside.
  3. Prep you vegetables and place them in the boiling water. Set your timer for three minutes. Using a slotted spoon, remove the broccoli, red radish, snap peas and watermelon radish and place vegetables into the ice water. Set your timer for two more minutes. After two minutes, remove the carrots with the slotted spoon and place into the ice water. Remove the vegetables from the ice water and pat dry. Serve on platter of choice!
  4. Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
  5. Place coconut milk, lemon juice, dill, sea salt and black pepper into a high-speed blender. Blend until smooth. Pour into a small mixing bowl.
  6. Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with the coconut milk mixture. Stir well. Taste and adjust seasoning as desire. Place in serving bowl and sprinkle with paprika.

Lexi’s Weekly Dinner Plan Week 20

Happy Easter Sunday for those that are celebrating! I hope everyone is having a relaxing weekend filled with an abundance of food! This week’s meal plan is packed with EASY, nutritious meals that are loaded with flavor to help make your meal prep stress-free after a busy weekend!

If you are new to the meal plans, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog!

Meal Plan Graphic Week 20 | Lexi's Clean Kitchen

Monday: 30-Minute Thai Basil Turkey Bowl (30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly, Whole30 compliant, and nut-free)

Tuesday: Fluffly Paleo Pancakes (30 minutes or less, dairy-free, gluten-free, paleo-friendly! Check out the video HERE!)

Wednesday: Slow Cooker Classic Chicken Soup (Dairy-free, egg-free, gluten-free, nut-free, paleo-friendly, Whole30 compliant)

Thursday: Leftovers

Friday: Maple Glazed Salmon (30 minutes or less, dairy-free, egg-free, nut-free, and paleo-friendly! Check out the video HERE!)

Saturday: Out

Sunday: Stir Fry Spring Rolls (30 minute or less, gluten-free)

Grab your free printable shopping list HERE!

Make some breakfasts from the Lexi’s Clean Kitchen Cookbook this week! The Chia Pudding on page 60 and the Quiche on page 56 are perfect make-ahead breakfasts for when you don’t have a ton of time in the mornings!

Lunch inspiration! This Sriracha Lime Chicken Chopped Salad takes less than 30 minutes to prepare and is a reader favorite!


As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!

Spring Vegetable Quiche

Paleo Spring Vegetable Quiche {Grain-free, gluten-free} | Lexi's Clean Kitchen

This Paleo Spring Vegetable Quiche is loaded with vegetables and fresh flavors that everyone will love! If you are looking for a beautiful and fresh brunch recipe to impress with this Mother’s Day or Easter Sunday, this recipe is IT! No one will be able to tell that the flaky, buttery crust is gluten-free, grain-free, and paleo-friendly!

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Whatever the occasion, this gorgeous, fresh, healthy, and flavorful quiche will be the hit of the brunch table!

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Flakey, butter-y crust loaded with fresh Spring vegetables and herbs makes for quiche perfection. This recipe can also be customizable! Simply make the crust, roast your favorite Spring veggies, combine them with eggs and spices, bake and BOOM. Brunch perfection.

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Top it with avocado slices and some flaky salt!

Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

 

1 review

Paleo Spring Vegetable Quiche

Preparation 5 minutes 2017-04-28T00:05:00+00:00 Cook Time 1 hour 2017-04-28T01:00:00+00:00 Serves 4     adjust servings
Paleo Spring Vegetable Quiche | Lexi's Clean Kitchen

Ingredients

  • 1 batch paleo tart crust (also on page 70 of the Lexi’s Clean Kitchen Cookbook)
  • 1/2 bunch asparagus, sliced thinly. Slice a few lengthwise to top the quiche before baking for an added beautiful touch!
  • 1 cup fingerling potatoes, thinly sliced
  • 1 teaspoon extra-virgin olive oil
  • 1 onion, diced, cooked until translucent
  • 1/2 cup leeks, diced, cooked until translucent
  • 1 cup red Swiss chard, both the leafy green and the stem, sliced thin and cooked until wilted.
  • 1 garlic clove, minced
  • 1/2 bunch Chives, sliced thin
  • 8 eggs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder

Instructions

1. Prepare one batch of tart curst and place in the refrigerator to chill.
2. Pre-heat the oven to 400 °F. Roast asparagus and potatoes for 30-40 minutes, or until fork tender. Broil for 1 minute at the end to add extra color to the vegetables.
3. While vegetables are roasting, heat olive oil in a small skillet over medium-high heat. Add in onion, leek, swiss chard, and garlic. Cook until onions turn translucent and swiss chard begins to soften, about 3-5 minutes. Take off heat and set aside.
4. In a medium mixing bowl, add roasted veggies, cooked onion mixture, eggs, paprika, salt, pepper, and garlic powder. Stir well.
5. Bring the oven down to 350 °F. Grease desired tart pan, and gently press the chilled dough into the center, filling up the sides and the bottom. Par-bake for 5 minutes, just until the dough starts to rise. The dough should still be raw.
6. Pour quiche mixture into tart pan. Garnish with chives and nicely cut asparagus. Bake for 35-40 minutes, or until the eggs have set.
7. Garnish with additional chives, sea salt, and avocado. Serve warm!

Lexi’s Weekly Dinner Plan Week 19

This week’s dinner meal plan is filled with some of the most popular and colorful Spring recipes on the blog! These recipes are so simple to prepare, and so full of flavor. Perfect meal prep items to help you have a week of dinners low in carbs, high in protein, and loaded with delicious Spring veggies!

If you are new to the meal plans here, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog!

Meal-Plan-Graphic-Week-19

Monday: Loaded Turkey Meatballs (30 minutes or less, dairy-free, grain-free, paleo-friendly)

Tuesday: Thai Curry Soup (Dairy-free, egg-free, grain-free, gluten-free, low-carb, nut-free, paleo-friendly, Whole30 compliant)

Wednesday: Lemon Garlic Chicken and Rice (Dairy-free, gluten-free, nut-free, and egg-free)

Thursday: Leftovers

Friday: Mediterranean Bowls (30 minutes or less, vegetarian, low-carb, grain-free, gluten-free)

Saturday: Grilled Fish Bowls (Dairy-free, gluten-free, paleo-friendly, and Whole30 compliant)

Sunday: EASTER SUNDAY

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try the 30 minute Chopped BBQ Salad from page 146!

Easter Sunday inspiration from the BLOG! This Eggs Benedict Breakfast Bar is such a fun BRUNCH idea or this Lemon Poppy Seed Loaf is a perfect BRUNCH side-dish!


As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!