Lexi’s Weekly Dinner Plan Week 15

Happy Sunday from JAMAICA! Even though we’re away, that doesn’t mean that I can’t help you prep for success! This week’s dinner meal plan is filled with 30 minute or less meals to help you stay healthy and nourished without sacrificing time!

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!

Lexi's Weekly Dinner Plan Week 15

Monday: Chicken Fajita Salad (30 minutes, paleo-friendly, Whole30 compliant, Egg-free)

Tuesday:  One-Pan Moroccan Fish (Under 30 Minutes, Egg-free, Paleo-friendly, Whole30 compliant)

Wednesday: One-Pan Indian Spiced Chicken and Cauliflower (Paleo-friendly, use ghee to make this Whole30 compliant, egg-free, and nut-free)

Thursday: Leftovers

Friday: St.Paddy’s Day BRINNER (Hidden Veggie Green Pancakes) aka breakfast for dinner! (Under 30 Minutes, Paleo-friendly, dairy-free, and grain-free) — Pair it with some nitrate-free bacon, too!

Saturday: Out

Sunday: Crock-Pot Asian Beef {Paleo Rice Bowls} (Dairy-free, Paleo-friendly. Egg-free, and Nut-free)

Grab your free printable shopping list HERE!

Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! This week we are loving the Jerk Chicken with Caribbean Rice & Mango Salsa on page 168!  We are also excited to start St.Patty’s day off with the Island Blast Green Smoothie on page 272, we thought it would be the perfect compliment to our Hidden Veggie Green Pancakes!


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!

Lexi’s Weekly Dinner Plan Week 15

Preparation 0:00 2017-08-20T00:00:00+00:00 Cook Time 0:00 2017-08-20T00:00:00+00:00

Ingredients

Instructions

Instant Pot Pho

I have been wanting to make my own Beef Pho for a long time now and I must say, I am so HAPPY that I finally did! This Instant Pot Pho broth is light, packed with flavor, and makes for the perfect healthy and warming meal! Loaded with minerals such as collagen, vitamins, and protein, plus all the veggie and aromatic add-ins, I can’t wait to make this again and again.

Instant Pot Pho

Simply make the broth, add in the herbs, protein, and veggies of choice and BOOM delicious Pho all week long! This recipe makes a TON of broth and can be stored either in the fridge for up to 4-5 days or in the freezer for up to 4-6 months!

Instant Pot Pho

I love ordering Pho, but something they use when making it really messes up my stomach! I also care about the quality of meat and bones I am consuming, so making my own was a no brainer! Plus, the Instant Pot makes the bone broth come together QUICKLY! No 24 hours, here!

Instant Pot Pho

Instant Pot Pho

Preparation 10 min 2017-08-20T00:10:00+00:00 Cook Time 1 hour and 15 minutes 2017-08-20T00:00:00+00:00 Serves 6     adjust servings

Ingredients

Bone Broth

Add-ins

  • 1/2 teaspoon fish sauce
  • 1 cup bean sprouts
  • 1/2 lb grass-fed sirloin steak, sliced very thinly (freeze meat for 15 minutes before cutting to make the slicing easier), cook on the stove with 1/2 teaspoon olive oil
  • 1 lime, cut into wedges
  • 2 scallions, sliced thinly
  • 1 box of rice noodles, par-cooked based on package instructions
  • 1 bunch Basil
  • 1 bunch Cilantro
  • 1 teaspoon Sriracha
  • 1 tablespoon fresh mint
  • Fresh Hot Red Pepper, sliced

Instructions

1. Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or until charred.
2. Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover and bring to a boil. Once at a boil, turn down heat to medium low and add the beef bones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure cooker.
3. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your pressure cooker.
4. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 45 minutes. Once done, shut off the heat and let sit for 15 minutes. After 15 minutes, open the pressure cooker and strain the broth through a fine mesh strainer until it runs clear. About 2-3 times.
5. While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains. Set aside in a bowl until ready to eat!
6. Par-cook your rice noodles based on package instructions and set aside until ready to eat.

7. Assembly: Place bone broth in desired bowls. Add in desired toppings and devour!

 

Recipe Notes

  • * Bone Broth Storage Tips: Place the remaining broth in a covered glass container and store in the fridge for up to 5 days. If you would like to freeze it to make it last for 4-6 months, place it in ice cube trays and transfer cubes to a freezer bag! Make sure that the bone broth is fully cooled before you freeze or refrigerate it.
  • When the bone broth cools, you might see a layer of fat on the top. Simply skim it off using a slotted spoon.

 

  • * Ask your butcher if they have thinly sliced beef. We get ours from Bucher box, who has the thinly sliced beef pre-sliced. If you are looking for a great way to get grass-fed high quality meat right to your door, it is for you! As a promotion for all of YOU, anyone who buys their first box with code "LexiCleanKitchen" will get $10 OFF + Free Bacon (uncured, pastured, and sugar-free)! Order and learn more about it here!

 

  • *Make it in your slow cooker!
  • Follow steps one and two as directed. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your slow cooker. Cover, set it to low, and cook for 8-10 hours. Once done, strain the broth through a fine mesh strainer until it runs clear. Follow the rest of the steps as directed and devour!

Instant Pot Pho

Do you love your pressure cooker?

Twenty Hearty and Healthy Winter Soups

Soup is a staple of mine not only because it is so simple to prepare, but it makes for the perfect meal prep item! I love to prepare a large pot of soup at the beginning of the week and have the leftovers all week long. Here are twenty hearty and healthy Winter soups that are packed with root vegetables, spices, and herbs to cozy up with this season! 

 

Slow Cooker Classic Chicken Soup from Lexi’s Clean Kitchen (Whole30, Paleo-friendly)

Slow Cooker French Onion Soup from Lexi’s Clean Kitchen (Paleo-friendly, Gluten-free) 

Meatball and Veggie Soup from Lexi’s Clean Kitchen (Whole30, Dairy-free, Grain-free) 

Buffalo Chicken Chili from Lexi’s Clean Kitchen (30 minutes, Whole30 without the optional beans or cheese) 

Slow Cooker Short Rib Stew from Lexi’s Clean Kitchen (Whole30, Dairy-free, Paleo-friendly)

Turkey Pot Pit Soup with Grain-Free Biscuits from Tasty Yummies (Paleo-friendly, Sugar-free)

Roasted Broccoli Fennel Soup from With Food and Love (Whole30, Paleo-friendly, Grain-free)

Winter Minestrone Soup from James Trenda via Against All Grain (Whole30 with ghee, Paleo-friendly) 

French Vegetable Soup from Gourmande in the Kitchen (Whole30, Paleo-friendly, Vegan) 

Everything Soup from Predominantly Paleo (Whole30, Paleo, Grain-free) 

Thai Pea Soup from Running to the Kitchen (Whole30, Paleo-friendly, Vegan)

Spicy Asian Chicken Turnip Noodle Soup from Inspiralized (Whole30, Paleo-friendly) 

Turmeric Roasted Cauliflower Soup from Skinnytaste (Vegan-friendly, Whole30, Paleo-friendly) 

Pork and Napa Cabbage Soup from Nom Nom Paleo (Whole30, Paleo-friendly) 

Detox Soup from The Healthy Maven (Vegan, Whole30, Paleo-friendly) 

Creamy Cauliflower Soup from Detoxinista (Vegan, Whole30, Paleo-friendly) 

Tom Kha Gai (Thai Coconut Chicken Soup) from Gimme Some Oven (Whole30, Paleo-friendly)

Easy Thai Soup from Damn Delicious (Gluten-free, Refined Sugar-Free, Dairy-free)

Moroccan Roasted Acorn Squash from  Food Faith Fitness

Easy Slow Cooker Beef Chili from Cotter Crunch from Cotter Crunch 

Get creative in the kitchen this season with this easy to follow Soup Guide

Happy Cooking!

Twenty Hearty and Healthy Winter Soups

Preparation 0:00 2017-08-20T00:00:00+00:00 Cook Time 0:00 2017-08-20T00:00:00+00:00

Ingredients

Instructions

Harvest Salad with Maple Balsamic Dressing

This Harvest Salad has all the ingredients you’ll want in a Fall dish! Packed with chopped kale, roasted squash, pomegranate seeds, toasted pecans and topped with a super easy & delicious Maple Balsamic for the absolute perfect Thanksgiving salad! 

Harvest Salad with Maple Balsamic Dressing

My fabulous blogging girlfriends are here with me today bringing you healthy sides for your Thanksgiving feast. I am in love with this month’s round up because I mean… check out these recipes! Gorgeous, delicious, and good-for-you! I call it a WIN. Your family and friends will thank you, too!

healthy-holiday-sides-update
 

Cauliflower Stuffing from The Healthy Maven

This healthy, low-carb cauliflower rice stuffing will convince your Thanksgiving guests to jump on board the cauliflower rice train, while secretly getting them to eat more veggies! Plus it’s ready in under 20 minutes.

Cauliflower-Rice-Stuffing-4

Green Beans with Caramelized Shallots and Almonds from Eating Bird Food

Add some green to your holiday table with this flavorful recipe for tender crisp green beans tossed with caramelized shallots, toasted almonds and fresh parsley.

Green Beans with Shallots

5-Ingredient Slow Cooker Cranberry Sauce from Running to the Kitchen

This simple cranberry sauce is made with just 5 ingredients. Make it in the slow cooker and save the stove-top space for all the other Thanksgiving sides.

5 Ingredient Slow Cooker Cranberry Sauce 700-3

Vegan Scalloped Sweet Potatoes from Food Faith Fitness 

These easy scalloped sweet potatoes are SO creamy and flavorful, you’ll have a hard time believing they’re secretly healthy and paleo and vegan friendly!

GROUP-1

 

Balsamic Sea Salt Brussels Sprouts from Fit Foodie Finds

Make these delicious Balsamic Sea Salt Roasted Brussels Sprouts this holiday season for the most delicious vegan and paleo side that everyone will gobble up! 

balsamic-sea-salt-roasted-veggies2

 


 

Now… my Harvest Salad

You guys, I’ve been putting this dressing on EVERYTHING. It is my new favorite. 100%. You need to make it immediately. 

HarvestSalad3

Harvest Salad with Maple Balsamic Dressing

Harvest Salad with Maple Balsamic Dressing

Harvest Salad with Maple Balsamic Dressing

Ingredients

Salad

  • 1 Kabocha Squash
  • 1-2 tablespoons extra-virgin olive oil (code LEXI for 10% off) for roasting
  • 4 cups kale, chopped
  • 1 cup pecans, toasted
  • 1/2 cup pomegranate seeds

Maple Balsamic Dressing

  • 1/3 cup avocado oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons dijon mustard
  • 2 teaspoons pure maple syrup
  • Pinch of salt

Instructions

  • Preheat oven to 400°
  • Slice kabocha squash and toss with olive oil and spread across a lined baking sheet
  • Roast squash for 30-40 minutes until fork tender
  • Remove and set aside
  • In a blender combine all dressing ingredients and blend until smooth
  • Place pecans on a baking sheet and place in the oven for 5-7 minutes, tossing halfway through*
  • Assemble salad: kale, squash, pomegranate seeds, toasted pecans
  • Top with dressing and serve
  • Recipe Notes

  • *Watch to avoid burning
  • Harvest Salad with Maple Balsamic Dressing

    ifyouinstagram

    What is your favorite Fall flavor combination? What is your go-to side dish for holidays?

     

    Crock-Pot Stuffed Pepper Soup

    Are you guys ready for soup season yet? I am just about ready. I have my crock-pot handy, along with tons of recipe ideas ready to create. Of course, I often make batches of my classics, like my Turkey Chili, Chicken and Kale Soup, and Rustic Tomato Vegetable Soup. They are always a hit! But, let’s start off the season with a brand new one. An easy, throw-it-in-the-crockpot and leave kind of recipe!
    Crock-Pot Stuffed Pepper SoupCrock-Pot Stuffed Pepper Soup

     I’m thinking of a soup series this Fall/Winter… What do you think?

    Crock-Pot Stuffed Pepper Soup

    Crock-Pot Stuffed Pepper Soup

    Preparation 5 min 2017-08-20T00:05:00+00:00 Cook Time 6 min 2017-08-20T00:06:00+00:00

    Ingredients

    Instructions

  • In a pan sauté oil and garlic for 1 minute, add beef and cook until brown
  • Add beef, chopped peppers, onion, tomato sauce, diced tomatoes, chicken/beef stock, sugar, and seasoning
  • Let cook on high for 4-6 hours
  • When you have 20 minutes or so left of cooking, add in cooked rice*
  • Taste and adjust spices as desired
  • Recipe Notes

  • *Or simply serve the rice on the side for others to help themselves
  • Crock-Pot Stuffed Pepper SoupCrock-Pot Stuffed Pepper SoupAre there any soups you’d like to see me make?

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    One-Pot Lemon Roasted Chicken with Garlic, Capers, and Artichokes - Lexi's Clean Kitchen

    This one-pot Lemon Roasted Lemon Roasted Chicken with Garlic, Capers, and Artichokes is such a flavorful and hearty dish! The perfect dinner for those nights you want as little clean-up as possible! Whole30 compliant, paleo-friendly, nut-free, and egg-free!

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    It’s starting to feel like Winter is on the horizon. Heavier jackets have started coming out, and I woke up to a text of a backyard cover in snow this morning! In lieu, this week’s Savory Sunday is here with a cozy Autumn/Winter meal that is loaded with bright and delicious flavors. This dish was a major hit; the chicken fell right off the bones and it is extremely simple to throw together, a one pan wonder! Perfect for a Sunday night family dinner, or a meal prep for your work week.

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    Lemon Roasted Chicken with Garlic, Capers, and Artichokes

    What is your go-to cozy Autumn/Winter meal? 

    Lemon Roasted Chicken {with Garlic, Capers, and Artichokes}

    Preparation 0:05 2017-08-20T00:05:00+00:00 Cook Time 0:45 2017-08-20T00:45:00+00:00 Serves 4     adjust servings

    Ingredients

    • 8 skin-on, bone-in organic chicken parts
    • 2 tablespoons extra-virgin olive oil
    • 2 lemons, 1 sliced and 1 juiced
    • 4 garlic cloves, 2 crushed, 2 whole
    • 1 yellow onion, thinly sliced
    • 1 cup artichokes in juice
    • Optional: 3 tablespoons capers
    • 1 tablespoon Italian seasoning
    • 1 teaspoon paprika
    • Dash Himalayan sea salt, more to taste
    • Dash freshly ground pepper, more to taste
    • Optional: 1/2 teaspoon red pepper flakes

    Instructions

    1. Preheat oven to 425 °F.
    2. In a medium dutch oven, heat oil over high heat.
    3. Pat chicken dry and season well with salt and pepper. In stages, sear chicken on both sides. Should be around 5 minutes each side.
    4. In a large bowl whisk together lemon juice, lemon slices, artichokes, crushed garlic, Italian seasoning, red pepper flakes, paprika, salt and pepper
    5. Add the seared chicken back into the pan and pour the lemon juice mixture over it. Sprinkle with additional freshly ground pepper, sea salt, and Italian seasoning.
    6. Roast, uncovered, in the oven for 30 minutes, or until the chicken is fully cooked and no pink remains.
    7. Serve hot!

    Recipe Notes

    • *To make the chicken have extra color, broil on high for 1-2 minutes after roasting.