Lexi’s Weekly Dinner Plan Week 27 + KitchenAid Giveaway

Meal Plan Week 27 (Gluten-free) | Lexi's Clean Kitchen

Happy first week of June! We are kicking off this month’s meal plan with a week filled with delicious, simple, and nourishing Spring meals to help you stay energized all week long!

We are also excited to announce a June GIVEAWAY in partnership with KitchenAid! Since so many of you are loving my weekly meal plans and are having success meal planning in your own kitchens, I wanted to give one of you an awesome set of cookware! Find out more below!

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! If you’ve been loving them, we’d love to hear your favorites so far!

Monday: Lemon Roasted Chicken with Garlic, Capers, and Artichokes (dairy-free, egg-free, gluten-free, nut-free, low-carb, and paleo-friendly)

Tuesday: BRINNER: Huevos Rancheros (dairy-free, gluten-free, paleo-friendly)

Wednesday: Mediterranean Bowls (gluten-free, paleo-friendly, vegetarian)

Thursday: Thai Turkey Bowls (30 minutes or less, egg-free, gluten-free, dairy-free, Whole30 compliant)

Friday: Leftovers

Saturday: Out

Sunday: Caprese Pesto Pasta Salad (30 minutes or less, gluten-free, dairy-free, no refined sugar)

Grab your free printable shopping list HERE!


It’s GIVEAWAY TIME!

I’ve partnered with KitchenAid to bring you this awesome 5-Ply Copper Core 10-Piece Set valued at $999.99!

TO ENTER: Simply cook a dish from one of my meal plans and tag @lexiscleankitchen, @KitchendAid.Healthy, and #LCKmealplan on social media! You can enter more than once by cooking multiple meals! Make sure your profile is public so we can see the entries!

Giveaway ends June 30th at 6pm PST.

KitchenAid Giveaway | Lexi's Clean Kitchen


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!

Chicken Marsala

One Skillet Chicken Marsala (Gluten-Free) - Lexi's Clean Kitchen

Growing up, Chicken Marsala was a staple in our house. My Mom made it often, and I never ever got sick of it! I am so excited finally share this cleaner and healthier version with you made with no white flour and made in ONE PAN. Serve it over gluten-free pasta or completely on its own!

Chicken Marsala

I am so excited to partner with my friends at Pacific Foods to bring you today’s recipe. The Organic Chicken Broth is a staple in my pantry! It adds such a great flavor to sauces, soups, and even when cooking rice. I even use it in the slurry used to thicken this dish instead of water!

 

Chicken Marsala

The flavors from the ‘breaded’ chicken, caramelized mushrooms, and Marsala reduction sauce make for a delicious take on this Italian-American classic! Paleo-friendly, gluten-free, and you only need ONE-PAN!

Chicken Marsala

Chicken Marsala

Chicken Marsala

Preparation 10 minutes 2017-09-20T00:10:00+00:00 Cook Time 30 minutes 2017-09-20T00:30:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/4 cup arrowroot flour
  • 1 teaspoon fine sea salt, more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter, more if needed
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • 1 8 ounce container mushrooms, cleaned and sliced (1 1/2 cups)
  • 1 cup dry marsala wine
  • 1 cup Pacific Foods Chicken Broth
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
  • 1 teaspoon salt, more to taste
  • 1 teaspoon pepper, more to taste
  • Pinch red pepper flakes, more to taste
  • Fresh parsley, for garnish

Slurry

Instructions

  1. Place arrowroot flour in a wide shallow bowl and set aside. Place chicken in a plastic bag, and using the flat side of a meat pounder or a rolling pin, gently pound chicken to 1/4 inch thick.
  2. Pat chicken dry and season with salt and pepper. Dredge chicken in the arrowroot flour, shaking off the excess flour. Transfer to a plate. Make sure there is a good amount of space between each piece of chicken on the plate.
  3. In a skillet heat 2 tablespoons butter and add chicken to the skillet. Working in batches, cook until brown on both sides, about 3 minutes per side. Transfer to a plate lined with paper towels and set aside. Add more butter between batches if necessary.
  4. In the skillet, add mushrooms and cook, stirring frequently, until mushrooms have released their juices and browned. Should take about 8-12 minutes. Add shallots and garlic and sauté for 2 minutes. Add more butter to the pan if needed.
  5. Add the masala wine and bring to a boil for 1-2 minutes, letting the alcohol burn out. Pour in the chicken broth, lemon juice, thyme, red pepper flakes, salt, pepper and the slurry. Let cook down for 2-3 minutes.
  6. Place chicken back in the sauce. Simmer for 10 minutes. Garnish with fresh parsley and serve hot over rice, pasta, or on its own!
There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

This post is sponsored by Pacific Foods. All opinions are always 100% my own!

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!

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!

Green Coconut Curry Ramen

Coconut Curry Ramen {30 minutes or less, dairy-free, egg-free, paleo-friendly} | Lexi's Clean Kitchen

This Green Coconut Curry Ramen is hearty, flavorful, and creamy without any of the dairy. It’s a great meatless and gluten-free dish for any night of the week that comes together in 30-minutes!

Green Coconut Curry Ramen | Lexi's Clean Kitchen

I love hearty and comforting soups that are perfect for any season, and this Green Coconut Curry Ramen is definitely a WINNER.

I’ve partnered with my friends at Pacific Foods to bring you today’s recipe starring their vegetable broth, which is a favorite of mine! This dish is gluten-free, bean-free, egg-free, and Whole30 compliant if you swap the rice noodles for zucchini noodles (or any other spiralized veggie!).

Coconut Curry Ramen

All the veggies, all the flavor!

Green Coconut Curry Ramen | Lexi's Clean Kitchen

Green Coconut Curry Ramen | Lexi's Clean Kitchen

Green Coconut Curry Ramen

Preparation 0:10 2017-09-20T00:10:00+00:00 Cook Time 0:20 2017-09-20T00:20:00+00:00 Serves 4     adjust servings

Ingredients

  • 1 tablespoon sesame oil*
  • 1 small knob ginger, minced
  • 3 cloves garlic, minced
  • 1 cup leeks, diced
  • 2 shallots, chopped lengthwise
  • 2 portobello mushrooms sliced
  • 1 red pepper, thinly sliced
  • 1/4 teaspoons green curry paste, taste and add more based on desire
  • 1/2 teaspoon chili sauce
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 teaspoons curry powder
  • 1 carton of Pacific Foods Vegetable Broth
  • 1 14.5 ounce can coconut milk, only the coconut cream at the top and save the coconut water for smoothies.
  • 1/2 teaspoon fish sauce
  • 1 teaspoon fresh lime juice, use the rest as garnish
  • 1 scallion, thinly sliced
  • 1 small baby bok chop, ends removed and sliced in half
  • 1 cup bean sprouts
  • 1/2 cup snow peas
  • 2 carrots, ribboned using a vegetable peeler
  • 1 package thin rice noodles of choice, cooked according to package instructions

Instructions

1. In a medium dutch oven heat sesame oil on medium-high heat. Cook ginger, garlic, leeks, shallots, mushrooms and red pepper until the red pepper begins to soften and the mushrooms caramelize. About 5-8 minutes.
2. Add in curry paste, chili sauce, salt, pepper and curry powder and cook for about 30 seconds.
3. Pour in vegetable broth, coconut milk, fish sauce, and lime juice. Bring to a boil over medium-high heat. Once at a boil, turn down heat to low and simmer for 20 minutes.
4. Taste and adjust spices as needed. If it is too spicy, add more lime juice.
5. Add baby bok choy, bean sprouts, snap peas and carrots and cook just until bok choy is wilted.
6. Serve warm in bowls of choice with rice noodles! The rice noodles soak up a lot of the broth, so only add in when ready to eat.

Recipe Notes

*The green curry paste is very spicy. Start with the 1/4 teaspoon and add more to taste.

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!

Green Coconut Curry Ramen | Lexi's Clean Kitchen

This post is sponsored by Pacific Foods. All opinions are always 100% my own! I only work with brands that I truly stand behind.

Lexi’s Weekly Dinner Plan Week 17

Is anyone else excited for the first official week of Spring? We are! We are ready for the sun to be shining and the grill to maybe almost be ready to go! 

This weeks meal plan is filled with bright and delicious flavors to mimic the warm weather.

From pesto “pasta” to lemon chicken, this weeks menu is loaded with Spring fresh flavors!

If you are new to the weekly meal plans, we are keeping all of them in one easy Meal Plan Tab on the blog for you to access!

Lexi's weekly meal Plan Week 17

Monday: Creamy Pesto Chicken Pasta (30 minute or less, Grain-free, Gluten-free, Sugar-free)

Tuesday: Easy Eggplant Dinner (3o minute or less, Whole30 compliant, egg-free, paleo-friendly)

Wednesday: Gluten-free Brussels Sprout Pizza (Add chicken or bacon to make this even more filling!)

Thursday: Tomato Jalapeno Salmon Burger (30 minute or less, grain-free, Whole30 compliant, Paleo-friendly)

Friday: Out

Saturday: Lemon Roasted Chicken with Capers (Whole30 compliant, Paleo-friendly, nut-free, and egg-free)

Sunday: Leftovers

Grab your free printable shopping list HERE!

Meal prep some on-the-go breakfasts from the Lexi’s Clean Kitchen Cookbook! The Paleo Granola on page 46 and the Quiche on page 56 are some of my all-time favorite make-ahead breakfasts!

Want a side dish biscuit? My Buttery Drop Biscuits on page 74 are a fan 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!

Lexi’s Weekly Dinner Plan Week 17

Preparation 0:00 2017-09-20T00:00:00+00:00 Cook Time 0:00 2017-09-20T00:00:00+00:00

Ingredients

Instructions

There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my disclosure policy for more info!