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

WEEKLY MEAL PLAN WEEK 4

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!

Lexi

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

 WEEKLY MEAL PLAN WEEK 3

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!

Lexi

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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Burgers
  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
Instructions
  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 1)

2017 is here, 2017 is here! Wow, 2016 simply flew by. If you’re like me, and you have committed to kickstarting your year off right, join me on eating right through my 2016 Weekly Dinner Plans. We’ll keep ourselves accountable together on social media! 

Here you have it! One month of meals to start your year off on the right track and build good routines. My meal plans last year were such a hit, that I took your feedback and refined them for 2017.

What you’ll see this year? More detailed shopping lists, a weekly dinner plan from my website and from my cookbook- both equipped with shopping lists! I’ll share them on Saturday or Sunday morning super early, so you can shop and prep for your week ahead! 

These weekly plans are designed to give you a well-rounded week of meals that will (ideally) have leftovers for lunches and help you eat healthy and clean, while also delicious. 

 

Lexi's Weekly Dinner Plan 2017 (Week 1)

 

Monday: Spaghetti Squash Alfredo with Chicken and Caramelized Onions  (Whole30 Approved)

Tuesday: Leftovers

Wednesday: Eggplant Rollatini

Thursday: Tequila Lime Shrimp over cauliflower rice/regular rice/or served with veggies

Friday: Taco Salads (Whole30 Approved)

Saturday: Dinner Out or Take Out

Sunday: Game Day White Chicken Chili (Whole30 Approved)

Download your printable shopping list here!


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

Lexi's Weekly Dinner Plan 2017 (Week 1)Monday: Slow Cooker Spicy Chicken Tortilla Soup (page 122, Whole30 Approved)

Tuesday: Leftovers 

Wednesday: Thai BBQ Salmon (page 188, Whole30 Approved)

Thursday: Breakfast for Dinner- Shakshuka (page 64, Whole30 Approved)

Friday:  Dinner Out or Take Out

Saturday: Nanny’s Potted Chicken (page 160, Whole30 Approved)

Sunday: Leftovers

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!

Lexi

Week 1 | Week 2 | Week 3 | Week 4

Lamb Chops with Crispy Shallots and Pomegranate Sauce

Lamb Chops with Crispy Shallots and Pomegranate Sauce makes for the perfect holiday meal! It’s festive, super flavorful, and comes together quickly while impressing all of your guests and family members! 

Lamb Chops with Crispy Shallots and Pomegranate Sauce

I feel like the holidays and new year have come up SO quickly this year.

Between traveling to see family and everything else going on with my book tour and other projects, it’s been a whirlwind of a month! 

 Something I always make an effort to do during these busy holiday weeks is to meal prep and make delicious (and EASY) meals that impress.

This dish is a new favorite around here. When you’re splurging for lamb, this is the way to cook it! Lamb chops with crispy shallots (only the best thing ever) and a hint of sweetness with the pomegranate sauce. 

 

Lamb Chops with Crispy Shallots and Pomegranate Sauce

I love that lamb chops are so easy to make. They really don’t need much. They are just so delicious!  

 

Lamb Chops with Crispy Shallots and Pomegranate Sauce

 

 

Lamb Chops with Crispy Shallots and Pomegranate Sauce
Serves 8
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Prep Time
5 min
Cook Time
20 min
Prep Time
5 min
Cook Time
20 min
Lamb Chops
  1. Rack of lamb, cut individually (8 pieces)
  2. 1 tablespoon extra-virgin olive oil
  3. 1 teaspoon fine sea salt
  4. 1/2 teaspoon black pepper
  5. 1 1/2 tablespoon rosemary leaves
  6. 1/2 teaspoon garlic granules
Crispy Shallots
  1. 1 tablespoon extra-virgin olive oil
  2. 1 shallot, minced
Pomegranate Sauce
  1. 1 tablespoon balsamic vinegar
  2. 1 teaspoon apple cider vinegar
  3. 2 teaspoon honey
  4. 1/2 cup pomegranate juice (about 1 cup of pomegranate seeds blended- put at least 1 teaspoon of pomegranates aside for garnish if making your own juice)
  5. 1 teaspoon arrowroot
Instructions
  1. Coat lamb in oil, salt, pepper, rosemary, and garlic granules.
  2. Place on a lined baking sheet and broil on high for 5-6 minutes on each side.Once done, remove and set aside.
  3. In a small pan, heat oil and sauté shallots for 5-10 minutes, stirring often, until crispy but not burnt.
  4. In a small pot, add balsamic vinegar, apple cider vinegar, honey, and pomegranate sauce. Bring to a boil then reduce heat and add the arrowroot. Let simmer for 5-6 minutes until the sauce thickens and coats the back of a spoon.
Notes
  1. For Whole30, omit the sauce.
Lexi's Clean Kitchen http://lexiscleankitchen.com/


Lamb Chops with Crispy Shallots and Pomegranate Sauce

Enjoy your holidays, you fabulous individuals! I’ll see you next week for my 2016 recap and a sneak peek into to 2017! 

Pancake and Waffle Mix

DIY Gift Week would not be complete without my Best Ever Fluffy Pancake and Waffle Mix from the Lexi’s Clean Kitchen Cookbook! These pancakes/waffles are gluten-free, grain-free, and totally the real deal! Everybody that makes these LOVES them so much! 

Pancake and Waffle Mix

Day 4 of DIY Gift Week!

Monday: Espresso Candied Pecans

Tuesday: Best Ever Chicken Rub

Wednesday: Homemade Bark

TODAY: Pancake and Waffle Mix! 

This mix is my favorite. I usually make a double batch to bring to my mom because she loves them so much. The printable labels below will make it easy for you to create a single, or a double batch as the perfect holiday gift this year! 

Pancake and Waffle Mix

What You’ll Need:

Jars (mini or larger- adjust sizes based on quantity you are giving)

Printable Labels: Double Batch Labels or Single Batch Labels 

Ribbon

Card Stock (White) Card Stock (Brown)

Pancake or Waffle Mix
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Prep Time
4 min
Prep Time
4 min
Single Batch
  1. ½ cup blanched almond flour
  2. ½ cup tapioca flour
  3. 1 teaspoon baking powder
  4. Pinch of fine sea salt
  5. Makes: 1 cup of mix (2 waffles (eight individual pieces total) or 8 3- to 4-inch pancakes
  6. (Labels have instructions on how to make the waffles/pancakes)
Double Batch
  1. 1 cup blanched almond flour
  2. 1 cup tapioca flour
  3. 1 1/2 teaspoon baking powder
  4. Pinch of fine sea salt
  5. Makes: 1 cup of mix (4 waffles (sixteen individual pieces total) or about fourteen to sixteen 3- to 4-inch pancakes
  6. (Labels have instructions on how to make the waffles/pancakes)
Instructions
  1. In a large bowl or a large mason jar, mix together almond flour, tapioca flour, baking powder, and sea salt.
  2. Store in an airtight container in the pantry for 2 weeks, or in the fridge for up to one month.
Lexi's Clean Kitchen http://lexiscleankitchen.com/


Pancake and Waffle Mix

Pancake and Waffle Mix

Grab your FREE Printable Labels: Double Batch or Single Batch!