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!

Cauliflower Baked Ziti

This Cauliflower Baked Ziti from the No Excuses Detox Cookbook is the perfect LOW-CARB vegetarian meal! I love the idea of using cauliflower as a lower carb and higher nutrient alternative! This dish is so creamy, dreamy, and a great gluten-free, nut-free, grain-free, and vegetarian meal the kiddos will LOVE!

I was super excited when my friend Megan from The Detoxinista’s newest book arrived! It’s filled with so many family friendly recipes that I cannot wait to make. I started with this Cauliflower Baked Ziti since we are in a grove with our Meatless Monday series! If you tolerate cheese, this recipe is for you!

Here are a few others that I have my eye on:

Butternut Mac n’ Cheese

Sweet Potato Queso

Loaded Nacho Dip

Creamy Mushroom Soup

Avocado Caesar Salad

Strawberries & Cream Freezer Pops

Frosty Chocolate Shakes

Carrot Cake Cupcakes

Cauliflower Baked Ziti

Preparation 0:05 2017-07-26T00:05:00+00:00 Cook Time 0:45 2017-07-26T00:45:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 head of cauliflower, cut into florets and chopped
  • 2 cups pizza sauce (store-bought or homemade)
  • 4 eggs
  • 1 cup ricotta cheese
  • 2 teaspoons Italian seasoning
  • 1/3 cup grated Pecorino Romano cheese
  • 1/2 teaspoon fine sea salt
  • 2 cups fresh baby spinach
  • 2 ounces shredded cheddar cheese

Instructions

  1. In a large Dutch oven, combine the cauliflower and pizza sauce and stir well to coat. Bring the sauce to a boil over medium-high heat and, once at bubbling, lower the heat to a simmer. Cover the pot to let the cauliflower cook until fork-tender, about 15 minutes.
  2. Preheat the oven to 350°F. In a medium bowl, beat together the eggs, grated Romano cheese, ricotta cheese, Italian seasoning and salt. Set aside.
  3. After the cauliflower is tender, stir in the spinach and simmer to cook off any excess moisture in the pot, to ensure that the final result isn’t watery. Remove the pot from the heat and stir in the egg and cheese mixture. Top with the shredded cheese.
  4. Bake for 30 minutes, until the eggs have set and the cheese is bubbly on top. Allow the dish to cool for 10 minutes, then serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Recipe Notes

  • *If you want to add meat, sauté it separately, and then add it to the mixture before baking!
  • *Make this a freezer-friendly meal: Follow steps 1-3, instead of baking it, pour the ingredients into an oven-safe dish. Cover well and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and bake!
  • *Adapted with permission from the No Excuses Detox Cookbook by Megan Gilmore

Grab your copy today!

Chocolate Chip Banana Pancake Casserole

This Chocolate Chip Banana Pancake Casserole is going to be the new hit of your brunch and weekend parties. It’s made with my popular fluffy paleo pancakes, and really, who doesn’t love a chocolate chip and banana combination?

I think my new favorite thing is a meal made in casserole form. It’s like the new one-pan meals and bowls that I’ve been loving. Easy to transport and fun to eat. Plus, all the flavors come together in the most delightful way.

Chocolate Chip Banana Pancake Casserole

If you follow me on SnapChat (username: Lexiscleankitch), you know I’ve been cooking up a storm for my upcoming cookbook! I’ve been blogging less and I seriously hate not connecting with all of you more. BUT, there is light at the end of the tunnel and I’ll soon be back to our regularly scheduled programming!

This breakfast casserole requires a tiny bit of extra work from your traditional pancakes, but it’s super delicious and so fun to eat– it’s worth it!Paleo Pancake Casserole

Chocolate Chip Banana Pancake Casserole

Chocolate Chip Banana Pancake Casserole

Preparation 5 min 2017-07-26T00:05:00+00:00 Cook Time 1 hr 2017-07-26T00:00:00+00:00

Ingredients

Pancakes

Everything else

Instructions

  • Preheat oven to 350°F.
  • In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt. Add in eggs, applesauce, and vanilla- mix to combine. Fold in chocolate chips.
  • Heat grass-fed butter in a skillet over medium heat and pour in batter.
  • Let cook for 3-4 minutes on each side or until golden brown.
  • Continue with remaining batter, greasing pan each time.
  • Transfer to a plate and set aside.
  • Line pancakes in a greased baking dish, creating two stacked layers.
  • In a bowl whisk together egg, almond milk, maple syrup, vanilla, and cinnamon.
  • Pour over pancakes.
  • Bake for 40 minutes until the egg mixture has completely set and is no longer jiggly.
  • Slice and serve with maple syrup!

  • Chocolate Chip Banana Pancake Casserole

    This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own. My sponsors help make LCK possible!

    Are you on team casserole?

    Homemade Guacamole

    Homemade Guacamole on EVERYTHING over here. Some favorites of ours are having it as an appetizer with veggies and homemade crackers on Football Sunday, sweet potato nachos, huevos rancheros, as a topping on a salad, taco night, morning breakfast skillets, sweet potato skins… the list goes on and on. You simply can’t deny the many uses for an easy and delicious homemade guacamole!

    Homemade Guacamole

     

    Homemade Guacamolle

    Ingredients

    Instructions

  • Cut avocado in half and remove the pit
  • Scoop out avocado and place into a bowl
  • Using a fork, lightly mash the avocado (leave some chunks!)
  • Add spices and mix well, taste and adjust spices to your liking
  • Right before serving, add onion and tomato and mix to combine (optional)
  • Place in serving bowl
  • Homemade Guacamole

    Sweet Potato Gnocchi: Two Ways

    I haven’t had pasta in ages! I’ve never been a fan of ordering or buying gluten-free products in a store. I’ve always felt that they weren’t quite the same, plus not necessarily made with better ingredients, so why bother.  With that said, for a while now I’ve wanted to make a gnocchi recipe. I knew with the right combination of flour I could achieve that dough-like pasta that is loved by many. I also knew it could be customizable based on your desired taste. I plan on making a spinach version, pumpkin, pesto, and so on. This dish was a huge hit. All of my trusty taste-testers requested seconds!

    I served it two ways, with my favorite easy tomato sauce and then with a spinach and butter sauce. So so good. The pasta takes a drop of time to make, but it isn’t complicated once you get the ball rolling. Simply delicious, and guilt-free!
    Sweet Potato Gnocchi: Two WaysSweet Potato Gnocchi: Two WaysSweet Potato Gnocchi: Two Ways

    Sweet Potato Gnocchi

    Preparation 30 min 2017-07-26T00:30:00+00:00 Cook Time 15 min 2017-07-26T00:15:00+00:00

    Ingredients

    Easy Tomato Sauce

    • 1 jar Muir Glen crushed tomatoes
    • 1 clove garlic, crushed
    • 2 tsp Italian seasoning
    • 2 tbsp fresh basil
    • Freshly ground pepper, to taste
    • Optional: Red pepper flakes, to taste

    Spinach and Butter Sauce

    Instructions

  • Peel sweet potatoes and cut into cubes
  • Boil until soft, alternatively you can roast them, too
  • Mash sweet potatoes in a bowl using a potato masher, then let cool for 10-15 minutes
  • Add in your egg, sea salt, almond flour, tapioca, coconut flour
  • Mix well to combine, dough should be slightly sticky but not so sticky that you can't roll it into balls in your hand
  • Lay a sheet of parchment paper down to work on and sprinkle it with tapioca or arrowroot flour, put some on your hand as well
  • Roll the dough into balls (about 1 1/2 inches or so), sprinkle it with more flour if you need to get its drop less sticky
  • Roll it out into long logs and then cut into desired gnocchi sizes
  • Place your fork lightly into each piece to get an indent*
  • In a pot bring water to a boil
  • Drop in pasta (I rotated and did about 12-15 at a time)
  • Your gnocchi is done cooking when they float to the top and stay there for 20 seconds or more
  • Remove with a slotted spoon and place in a dish
  • For tomato sauce: In a skillet combine all ingredients- bring to a boil and reduce heat to a simmer for 7-10 minutes, pour over pasta and serve
  • For spinach and butter sauce: In a skillet heat butter until it browns slightly- add in spinach, sea salt, and pepper and cook until spinach wilts, pour over pasta and serve
  • Recipe Notes

  • *Indents work better when the pasta is coated lightly with flour
  • Sweet Potato Gnocchi: Two WaysSweet Potato Gnocchi: Two WaysSweet Potato Gnocchi: Two Ways

    Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

    What is your all-time favorite pasta dish?

     

    Pecan Pie Tarts

    Thanksgiving week is upon us! I’ve spent my days the past two weeks perfecting a few recipes that are going to be essentials for our holidays this year and moving forward, and I’m so excited to bring them your way! 

    In other event, I’ve decided, with my functional medicine doctor, to embark on a 28-day liver detox starting after Thanksgiving. I’ll elaborate more on the actual detox itself (I still eat on it, not to worry), and all of the details at a later time! What that has meant is that I’m getting all of my December baking recipes tested for you THIS week, aka I’m going to need this detox! So, if you have any requests for holiday items you’re looking for- now is the time to speak up 🙂

    These pecan pie tarts have a flaky, buttery crust, and every bite has that sweet, warm and gooey, pecan pie taste you’ve always loved.

    Trust me, and my taste testers!

    Pecan Pie TartsPecan Pie Tarts

    Paleo Pecan Pie Tarts

    Preparation 1 hr 2017-07-26T00:00:00+00:00 Cook Time 25 min 2017-07-26T00:25:00+00:00

    Ingredients

    Tart Crust

    Pecan Pie Filling

    Instructions

  • Preheat oven to 350
  • In a food processor combine almond flour, tapioca flour, cold butter and sea salt
  • Add in raw honey, and egg and process until combined
  • Transfer dough into the refrigerator for 1-4 hours (bigger tart should be refrigerated as long as possible)
  • Remove and separate into two balls
  • Grease your two medium or one large tart pans and gently press dough into the center filling up the sides and the bottom- use additional flour if it gets a bit sticky
  • In a small pot combine butter, sugar, honey, milk, and pecans
  • Bring to a boil then reduce heat and let simmer until it begins to thicken slightly- about 7 minutes or so
  • Pour mixture into tart shells and bake for 20-30 minutes until mixture is bubbly and crust is flakey
  • Let cool slightly and serve straight out of the tart dishes with a dollop of dairy-free ice cream or homemade whipped cream!
  • Pecan Pie TartsPecan Pie TartsWhat’s your favorite holiday dish?