Lexi’s Weekly Dinner Plan Week 37

Weekly Dinner Plan Week 37 | Lexi's Clean Kitchen

This week is filled with some of my most popular recipes on the blog! From the spaghetti squash bake to the new copycat Chipotle Burrito Bowls, this week is filled with flavorful, simple, and absolutely delicious meals that are perfect for meal prep!

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!

Meal Plan Graphic Week 37 | Lexi's Clean Kitchen

Monday: Italian Style Spaghetti Squash Bake [gluten-free, grain-free]

Tuesday: Copycat Chicken Burrito Bowls [grain-free, gluten-free, paleo-friendly, Whole30 compliant + VIDEO]

Wednesday: Greek Veggie Bowls [vegan-friendly, egg-free, nut-free, paleo-friendly, whole30 compliant]

Thursday: Leftovers

Friday: Watermelon Ahi Salad [grain-free, dairy-free, paleo-friendly]

Saturday: Out

Sunday: Chicken Milanese [dairy-free and paleo-friendly if you omit the cheese, gluten-free]

Grab your free printable shopping list HERE!

Make breakfast throughout the week from the Lexi’s Clean Kitchen Cookbook!

The French Vanilla Muffins on page 48 and the Healing Tropical Smoothie Bowl on page 62 are perfect for HOT Summer mornings! Looking for BRUNCH inspiration? The avocado toast on page 58 is one of my faves! SO flavorful, filling, and customizable!

Lexi’s Weekly Dinner Plan Week 35

Weekly Dinner Plan Week 35 | Lexi's Clean Kitchen

Can you believe it is already the last week of JULY?! This week’s meal plan is filled with simple, healthy, and flavorful meals that are perfect for these HOT Summer days! From Bruschetta Chicken to BLT Pasta Salad, you are not going to want to miss this weeks menu!

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!

Meal-Plan-Graphic-Week-35

Monday: BLT Pasta Salad

Tuesday: Herb Chicken and Candied Pecan Salad

Wednesday: Spaghetti Squash Alfredo with Chicken and Caramelized Onions (Can substitute spiralized Summer squash for the spaghetti squash!)

Thursday: Leftovers

Friday: Tequila Lime Shrimp served with this Mexican Street Corn Salad!

Saturday: Bruschetta Chicken

Sunday: Leftovers

Grab your free printable shopping list HERE!

Make a breakfast throughout the week from the Lexi’s Clean Kitchen Cookbook!

The chia pudding (three ways!) on page 60 is such a great make ahead egg-free breakfast or midday snack! Looking for a heartier breakfast? Try the Classic Home Fries on page 42 and top them with an egg!

Lexi’s Weekly Dinner Plan Week 32

Weekly Dinner Plan Week 32 | Lexi's Clean Kitchen

If you have been on the lookout for SIMPLE Summer meals, this week’s Dinner Plan is for you! This week’s menu is filled with thirty minute or less meals that are perfect for these beautiful, busy Summer days when you really don’t want to be stuck inside cooking!

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!

Weekly Dinner Plan Week 32 | Lexi's Clean Kitchen

Monday: Spicy Chicken in Tomatoes

Tuesday: Lemon-Basil Shrimp Salad

Wednesday: Grilled Fish Bowls with Garlic Scapes and Kale

Thursday: Strawberry Asparagus Salad with Bacon and Almonds

Friday: Out

Saturday: Cauliflower Baked Ziti

Sunday: Leftovers

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook!

The Scallops Provencal on page 192, Sesame Seared Ahi Tuna Salad on page 150, and BBQ Chicken Pizza on page 176 are some of our Summer favorites!

Chicken Wings with Mango-Chili Sauce

Chili Mango Wings | Lexi's Clean Kitchen

These Chicken Wings with Mango-Chili Sauce are a delicious addition to any Summer BBQ! The Mango-Chili sauce is so tasty with a hint of smoky flavor, and compliments the wings perfectly! Throw them on the grill or in the oven for a perfect appetizer or main any night of the week. These wings are made in partnership with the National Mango Board.

Chicken Wings with Mango Chili Sauce | Lexi's Clean Kitchen

I am so excited to partner with my friends at the National Mango Board to bring you today’s recipe!

Chicken Wings with Mango Chili Sauce - Lexi's Clean Kitchen

Mangos are a great source of Vitamin C, Vitamin A, and fiber and are a great lower calorie snack at 100 calories a cup! Plus, they are SO flavorful, juicy, and delicious!

These wings lasted about 2 hours in my house. Marinated to perfection with just the right amount of smoky heat, we could not get enough!

Chicken Wings with Mango Chili Sauce | Lexi's Clean Kitchen

I am always on the lookout for flavorful recipes to make for Summer gatherings with friends and family and these wings will definitely be a hit! Blend the sauce, marinate the wings, toss on the grill and devour! The perfect combination of sweet and smoky with just the right amount of spice!

 

Chicken Wings with Mango Chili Sauce | Lexi's Clean Kitchen

 

Chicken Wings with Mango-Chili Sauce

Preparation 0:45 2017-08-17T00:45:00+00:00 Cook Time 0:10 2017-08-17T00:10:00+00:00 Serves 6     adjust servings

Ingredients

Mango-Chili Sauce

Other Ingredients

  • 2 pounds chicken wings (about 24), wingtips removed, or drumettes rinsed and patted dry
  • Kosher salt and freshly ground black pepper
  • Chopped scallions, for garnish

Instructions

  1. Place all of the mango-chili sauce ingredients, except for the chili paste, into a high-speed blender. Puree until smooth. Stir in the chili paste and taste. Adjust seasoning as desired.
  2. Place chicken wings in a large bowl and season with salt and pepper. Coat with 1/2 cup of mango-chili sauce, set the rest of the sauce aside for later. Sprinkle wings with sesame seeds and cover with plastic wrap. Refrigerate for 30 minutes to 1 hour.
  3. Grease a grill or grill pan. Grill the wings for about 5 minutes on each side, or until opaque and fully cooked through.
  4. While wings cook, place reserved sauce in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for about 5 minutes. If the sauce is too thick, add a few teaspoons of water until the desired consistency is reached. If the sauce is too thin, continue to cook until thick.
  5. Toss chicken wings in 1/4 cup of sauce (or brush sauce on them) and place on a serving platter.
  6. Garnish with chopped scallions and diced mangoes, and serve with remaining mango-chili sauce on the side for dipping!

Recipe Notes

How to cut a mango: Slice off the sides of the fruit, avoiding the large seed in the center. Once you have these two sides, you can get to the flesh and slice or dice as needed. Then simply scoop it out of the skin.

This post in sponsored by the National Mango Board. All opinions are 100% always my own! Check out the National Mango Board’s tutorials on How to Cut a Mango and Selecting and Storing a Mango! They are both great tools for all your mango needs.

Grilled Salmon and Shrimp Scampi

Grilled Shrimp Salmon Scampi {Gluten-free} | Lexi's Clean Kitchen

This Grilled Salmon and Shrimp Scampi is the perfect Summer seafood dish! The marinate and sauce are loaded with bright Summer flavors of lemon, herbs, garlic, tomatoes and spinach! If you are looking for a delicious recipe for weekend BBQing, this one is definitely a winner!

Grilled Shrimp Salmon Scampi {Gluten-free} | Lexi's Clean Kitchen

Scampi has always been one of my favorite dishes to order when out. Once I stopped eating gluten, I stopped ordering it! Now that I tolerate some rice pasta, it’s game on again. If you aren’t eating rice pasta, serve this over zucchini noodles for a low carb option! Get creative and add-in any seasonal veggies you have on hand, too!

The seafood marinates in the most fabulous fresh marinade, then it’s off to the grill! Whip up the sauce, then the veggies, make the pasta, combine and devour! The perfect meal.

Grilled Shrimp Salmon Scampi {Gluten-free} | Lexi's Clean Kitchen

Grilled Shrimp Salmon Scampi | Lexi's Clean Kitchen

Salmon and Shrimp Scampi

Preparation 10 minutes 2017-08-17T00:10:00+00:00 Cook Time 40 minutes 2017-08-17T00:40:00+00:00 Serves 4     adjust servings

Ingredients

Marinade

  • 3 garlic cloves, minced
  • 5 tablespoons melted butter
  • 1 tablespoon olive oil
  • 3 lemons, juiced
  • 1/2 teaspoon pepper, more to taste
  • 1/2 teaspoon salt, more to taste
  • 1/4 teaspoon red pepper flakes, more to taste
  • 1/2 cup fresh parsley, roughly chopped, set more aside for garnish
  • 1 lemon, sliced into thin wedges

Sauce

  • 1/2 marinade ingredients
  • 1/2 cup chicken broth
  • 1 cup halved cherry tomatoes
  • 4 cups baby spinach leaves

Other Ingredients

  • 1 pound wild salmon filet, skinned,
cut into 1-inch pieces
  • 1/2 pound uncooked medium shrimp, peeled and deveined
  • 8 oz gluten-free linguine or fettuccine pasta, cooked according to package instructions

Instructions

  1. Place all marinade ingredients except for thinly sliced lemon in a medium mixing bowl and mix until well mixed. Pour half of the marinade in medium saucepan and set aside.
  2. Pat the salmon and shrimp dry and sprinkle with a small amount of salt and pepper. Add the salmon and shrimp to the marinade and toss well until well coated. Cover and place in the fridge for 30 minutes.
  3. Over medium heat, bring the marinade ingredients in the saucepan to a simmer. Add in the chicken stock and tomatoes and cook until the tomatoes soften, about 8-10 minutes. Taste and adjust seasoning as needed.
  4. Add in spinach and cook over medium-low heat, just until the spinach has wilted. Take the sauce off-heat and set-aside until ready to serve.
  5. Once fish is done marinating, assemble the skewers. Place the salmon on first, then the shrimp, and then the sliced lemon. We fold over the sliced lemon to make it easier to lay on the grill. Assemble the skewers in that pattern until all of the salmon and shrimp are used up. Place the skewers on the grill for about 5 minutes on each side, until opaque and just cooked through.
  6. Take the grilled shrimp and salmon off the skewers and place in a large mixing bowl, add in sauce and linguine and toss well. Top with roughly chopped parsley for garnish and serve.

Recipe Notes

*You can substitute the brown rice noodles for zucchini noodles or any other noodles of choice!

Mexican Street Corn Salad [VIDEO]

Mexican Street Corn Salad

This Mexican-Inspired Street Corn Salad is my new summer salad obsession! So much flavor, and simple to prepare. It will be a BBQ staple all season long. It’s naturally gluten-free and made with the option for cheese, making it dairy-free if you want it to be!

Mexican Street Corn Salad

Let’s keep with tradition and grill up our corn! Perfectly fresh grilled corn is SO GOOD.

Now to get the kernels off, this way works…

Mexican Street Corn Salad

But this way works much better!

Mexican Street Corn Salad

Get those kernels off the cob, mix up the delicious sauce, mix together, and devour!

I used to not eat much corn. Not because I couldn’t digest it well, I can digest it decently, but because so much of it is genetically modified. Did you know corn is one of the most GMO crops? NOW I get my corn from my local farmers and feel GOOD about it. Plus, local fresh corn is so so so good. I’ll take it all summer long, please!

Mexican Street Corn SaladI can’t get enough of this salad. It’s easy to make and a different fun way to serve up your corn. A little bit of creaminess, a little tang, and a lot of fresh! Serve them up as a side for anything, but may I suggest this epic tostada?

Mexican Street Corn Salad

Mexican Street Corn Salad

Mexican Street Corn Salad

Preparation 0:10 2017-08-17T00:10:00+00:00 Cook Time 0:20 2017-08-17T00:20:00+00:00 Serves 4     adjust servings

Ingredients

Instructions

  1. Preheat grill to medium-hot.
  2. Wrap corn in individual pieces of tinfoil with 1/2 tablespoon of butter in each foil.Place on grill for 15 minutes, turning every 3 or so minutes. After 15 minutes, remove tin foil and let cook until slightly charred. Alternatively, you can boil corn instead of grilling!
  3. Remove and let cool slightly. Cool enough to cut the corn.
  4. Cut kernels off of the cob and place into a bowl.
  5. In a separate bowl, mix together the remaining ingredients. Taste and adjust spices as desired.
  6. Pour over corn, garnish, and serve.

Recipe Notes

*For the Mexican Street Corn Tostadas:
-1 batch homemade tortillas or store-bought tortillas (my favorite)
-1 batch refried black beans
-1 batch guacamole

In a greased skillet over medium heat, place tortilla and cover until crispy, tossing after 30 seconds to 1 minute. Make your refried black beans and guacamole. Pile them up and enjoy!

*Depending on how large your corn is, add more mayo and salt as desired. This dish should be on the creamer side.