Lexi’s Weekly Dinner Plan Week 22

Can you believe it’s already almost MAY? We are celebrating grilling season by kicking this week off with one of my favorites, Chicken Caesar Burgers! If you haven’t tried them yet, they are a must-make! This week is also filled with 30 minute or less meals to make meal-prep as simple and speedy as possible!

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: Chicken Caesar Burger (low-carb, 30 minutes or less, paleo-friendly, nut-free, gluten-free, and dairy-free)

Tuesday:  Cajun Shrimp Noodle Bowls (30 minutes or less, dairy-free, egg-free, gluten-free, nut-free, paleo-friendly, Whole30 compliant is you swap the grass-fed butter for ghee!)

Wednesday: Italian Style Meatloaves (30 minutes or less, dairy-free, gluten-free, low-carb, paleo-friendly, substitute the almond flour for rice flour to make these nut-free)

Thursday: Sweet Potato Tuna Melts (Egg-free, nut-free, paleo-friendly, and grain-free, omit the cheese to make this dairy-free!)

Friday: CINCO DE MAYO!! One-Pan Fiesta Chicken and Sausage (30 minutes or less, egg-free, dairy-free, gluten-free, paleo-friendly, and nut-free)

Saturday: Leftovers

Sunday: Out or Take Out!

Grab your free printable shopping list HERE!

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

The Thai BBQ Salmon on page 188 and the Mediterranean Grilled Lamb Kebabs on page 200 are both perfect for these beautiful Spring days!

Want more Cinco de Mayo Recipes? Try these!

Huevos Rancheros

Tomatillo Salsa & Guacamole

Homemade Restaurant Style Salsa 

Chicken Fajita Salads


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!

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!

Grilled Peach, Avocado, and Crab Salad with Peach Dressing

Grilled Peach Crab Salad {low-carb, grain-free, dairy-free, paleo-friendly} | Lexi's Clean Kitchen

The combination of sweet grilled peaches and creamy avocado in this Grilled Peach, Avocado, and Crab Salad with Peach Dressing is Summer appetizer perfection! Such a great low-carb Summer side to impress with this season!

Grilled Peach, Avocado, and Crab Salad with Peach Dressing {Grain-free, low-carb, paleo-friendly} | Lexi's Clean Kitchen

This salad is grain-free, dairy-free, egg-free, and low-carb… making it the perfect allergen friendly salad for entertaining! If you aren’t a fan of crab, feel free to substitute it for a protein of choice!

Grilled Peach, Avocado, and Crab Salad with Peach Dressing | Lexi's Clean Kitchen

Grilled Peach, Avocado, and Crab Salad with Peach Dressing | Lexi's Clean Kitchen

Grilled Peach, Avocado, and Crab Salad with Peach Dressing | Lexi's Clean Kitchen

Grilled Peach, Avocado, and Crab Salad with Avocado & Peach Dressing

Preparation 0:15 2017-07-26T00:15:00+00:00 Cook Time 0:10 2017-07-26T00:10:00+00:00 Serves 4     adjust servings

Ingredients

Salad Ingredients

  • 1 cup organic arugula (or more depending on how many you are serving)
  • 1 Hass avocado, diced
  • 1 red onion, thinly sliced
  • 2 peaches, pit removed, quartered, and grilled
  • 6 oz. lump crab meat

Peach Dressing

Instructions

Grease a grill or grill pan and grill for 3-5 minutes on each side, until well caramelized.

In a high speed blender, peach ingredients and blend until smooth. Taste and adjust seasoning as desired.

Place arugula, grilled peaches, and avocado on serving platter of choice. Top with crab meat and a drizzle of peach dressing! Serve with more dressing on the side.

Recipe Notes

  • *Store leftover dressing in an air-tight container for up to one week.
  • **If using a high-speed blender, you do not need to peel the peaches for the dressing!
  • *** Substitute crab meat for grilled shrimp or protein of choice, if desired!

Açaí Smoothie Bowl

Acai Smoothie Bowls (Paleo-friendly, vegan-friendly, gluten-free) | Lexi's Clean Kitchen

This Açaí Smoothie Bowl is the perfect refreshing and nourishing treat for warm Spring and Summer days! Paleo-friendly, vegan-friendly, and gluten-free! We love topping ours with gluten-free granola, a mix of berries, and bee pollen for a pop of color and added protein!

Acai Bowl (paleo-friendly, vegan-friendly, gluten-free) | Lexi's Clean Kitchen

Acai + mixed berries = the ultimate antioxidant treat! I made these bowls inspired by a favorite smoothie shop of mine, Robeks and absolutely love them! Get creative with the toppings for a fun, flavorful, and healthy breakfast!

Acai Bowl (paleo-friendly, vegan-friendly, gluten-free) | Lexi's Clean Kitchen

Açaí Smoothie Bowl

Preparation 5 minutes 2017-07-26T00:05:00+00:00 Cook Time 0:00 2017-07-26T00:00:00+00:00 Serves 1, 16 ounce bowl     adjust servings

Ingredients

Acai Bowl

  • 1 frozen organic unsweetened Açaí pack. *You can find this in the frozen fruit isle in your local grocery store! We got ours at Whole Foods Market.
  • 1/2 banana, frozen
  • 1 cup frozen organic mixed berries
  • 1/2 cup unsweetened vanilla almond milk, more as needed
  • 1 teaspoon maple syrup
  • Optional: 1 scoop grass-fed whey protein powder (Use code LEXI for 10% off)

Toppings

  • 1/4 cup paleo granola
  • 1 banana, sliced thin
  • 1 strawberry, sliced thin
  • Handful of raspberries
  • 1/2 teaspoon bee pollen

Instructions

1. Combine all ingredients in a high-speed blender.
2. Blend until smooth.
3. Pour into a bowl, garnish with desired toppings and devour!

 

Zucchini Linguine Fra Diavolo

This low carb Zucchini Linguine Fra Diavolo is my healthy Italian take on this spicy dish; and man is it good! Since I love Italian food, I love even more making heavy Italian dishes into light healthy hits.


Zucchini Linguine Fra Diavolo

Zucchini Linguine Fra Diavolo

Preparation  5 min 2017-07-26T00:00:00+00:00 Cook Time 25 min 2017-07-26T00:00:00+00:00 Serves 4     adjust servings

Ingredients

  • 15/20 shrimp, cleaned and deveined
  • 1 tablespoon and 1 teaspoon extra-virgin olive oil
  • 4 cloves of garlic, crushed
  • 1 onion, diced
  • 15 oz can Organic Diced Tomatoes
  • 15 oz can Organic Tomato Sauce
  • 1/3 cup dry white wine
  • 1/2 teaspoons red pepper flakes, more to taste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 4/5 zucchinis, spiralized
  • 1 teaspoon fresh parsley, roughly chopped

Instructions

1. Heat oil in a large skillet. Cook garlic and onion until translucent. About 2-3 minutes.

2. Add the diced tomatoes, organic tomato sauce, and dry white wine.

3. Add in spices and let simmer until all of the wine cooks out. About 10-15 minutes.

4. Add shrimp to pan and let simmer all together until shrimp is opaque and fully cooked through. Taste, and add salt and pepper if needed.

5. In a small skillet, heat a tablespoon of extra virgin olive oil.

6. Add spiralized noodles to pan with a pinch of salt and pepper. Cook until soft, about 2-3 minutes.

7. Place the cooked spiralized noodles on desired serving dish and top with sauce. Serve warm.

Zucchini Linguine Fra Diavolo