Easy Cioppino Stew

Happy Savory Sunday, my friends! I hope you had a wonderful Valentine’s Day weekend. I absolutely loved seeing you pictures through Instagram, Twitter, and Facebook of all your LCK creations! It makes my heart happy to hear that you guys have success with my recipes and that it makes your transition to a clean eating, allergy-free lifestyle just a bit easier!

SAVORY SUNDAYS

I made this recipe for Mike and I earlier in the week as an easy weeknight meal (yes, actually easy!), with no intention to photograph it. The life of a food blogger in the Winter months means not being able to photograph at night (unless using artificial lighting). So when we both tried it and nearly ate the entire batch in one sitting I knew I had to share it with you guys! I also knew that meant making another batch later into the week (fine by me), so I could catch some natural light. Perfect. We loved it both times. Traditional Cioppino Stew often times has mussels and clams, which you can definitely feel free to add in!

Easy Cioppino Stew

Easy Cioppino Stew

[yumprint-recipe id=’120′]

Easy-Seafood-Stew3

Easy Cioppino StewWhat is your favorite type of soup? What is your go-to easy weeknight meal?

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Easy Cioppino Stew



Prep Time 5 min
Cook Time 25 hr
Total Time 1 hour 5 minutes



Author: Lexi
Scale This Recipe

Ingredients

Directions

1. In a saucepan saute garlic and oil

2. Add in onion and chorizo and let cook for 3-5 minutes, stirring often

3. Add in shrimp, scallops, and fish- let cook for another 5-7 minutes, stirring occasionally

4. Add in chick stock, diced tomatoes, tomato paste, lemon, and seasoning

5. Bring to a boil then reduce heat and let summer for 15 minutes

6. Taste and adjust spices as desired, serve hot

Recipe Notes

  • *I always have a few pieces of fish in the freezer, a bag of shrimp, and a bag of scallops
  • *If seafood is frozen, thaw before placing in the pan
  • *Servings: 4 generous bowls
  • *Amount Per Serving: 1
  • *Calories: 224g
  • *Fat 6g
  • *Carbs 11g
  • *protein 28g

Nutrition

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Easy Cioppino Stew

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

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

How to make roasted chicken

Want other chicken recipes? Try these:

Lemon Roasted Chicken with Garlic, Capers, and Artichokes 

5.0 rating
3 reviews

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


Yields 4
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes



Author: Lexi
Scale This Recipe

Ingredients

Directions

  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.

Nutrition

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

Lemon Roasted Chicken with Garlic, Capers, and Artichokes

Paleo Shepherds Pie Two Ways | Lexi's Clean KItchen

I didn’t grow up eating shepherd’s pie, but since making this recipe I have fallen in love! This Shepherd’s Pie: Two Ways is such a perfect Fall dish when you are craving something hearty and comforting. Loaded with protein, Fall veggies, and topped with creamy sweet potato or cauliflower mash for a low-carb alternative!

Paleo Shepherds Pie Two Ways

If you love mashed potatoes as much as I do, this is a must-try!

Paleo Shepherds Pie Two Ways

Savory Sunday is back and this week’s recipe is a good one! I can’t believe it is Sunday. This weekend was relaxing and productive on my end. Speaking of the last post, did you guys kick it into gear with your November goals? I am pushing hard in my workouts this month.

Paleo Shepherds Pie Two Ways

com·fort food
noun
  1. Food that provides consolation or a feeling of well-being, typically any with a high sugar or other carbohydrate content and associated with childhood or home cooking.

Paleo Shepherds Pie Two Ways

How do you feel about comfort food?

 

This definition kind of bothers me for some reason.

 

Maybe because I feel that food shouldn’t necessarily be what provides one with a sense of well-being or consolation, and I don’t generally find comfort in high sugar or high carb dishes, but I do find comfort in meals associated with home cooking.

 

This week’s Savory meal idea is perfect for the Fall! Healthy comfort food made TWO ways, to satisfy everyone in your home.

 

Paleo Shepherds Pie Two Ways

What is your favorite comfort food? 

5.0 rating
1 reviews

Shepherd's Pie: Two Ways


Yield 4
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes



Author: Lexi
Scale This Recipe

Ingredients

    Ground Beef Base

    • 1 tablespoon extra-virgin olive oil
    • 2 garlic cloves, minced
    • 1 large onion, finely diced
    • 1 cup mushrooms, finely chopped
    • 1 cup carrots, diced
    • 1 cup frozen peas
    • 1 pound grass-fed ground beef
    • 1/2 cup organic beef or chicken stock
    • 1/2 teaspoon sea salt, more to taste
    • 1/2 teaspoon ground pepper, more to taste

    Sweet Potato Mash

    • 2 large sweet potatoes, roasted until fork tender and skin removed
    • 1/4 cup non-dairy milk
    • 1/4 teaspoon sea salt, more to taste

    Cauliflower Mash

    • 1 head cauliflower, roughly chopped
    • 2 cloves garlic, crushed
    • 1/4 cup non-dairy milk, add more as needed
    • 2 tablespoons grass-fed butter, more to taste
    • 1/2 teaspoon sea salt, more to taste
    • 1/2 teaspoon black ground pepper, more to taste

    Directions

    1. In a large cast-iron skillet, heat oil and garlic over medium-high heat just until fragrant, about one minute.
    2. Add onions, mushrooms, carrots, and frozen peas. Sauté over medium-high heat for 5 minutes or until the onions are translucent and the carrots start to soften.
    3. Add ground beef and let cook over medium-high heat until brown and no pink remains. Stir often.
    4. Add in beef or chicken stock, sea salt, and black pepper. Taste and adjust seasoning as desired.
    5. Reduce heat to low and simmer for 8-10 minutes. Take off heat and set aside.
    6. Add roasted sweet potato to a medium mixing bowl or high-speed blender. If using a mixing bowl, mash the sweet potato well before adding in the rest of the ingredients. If using a high-speed blender, place all of the sweet potato mash ingredients in at the same time, and blend until smooth.
    7. Steam cauliflower until soft, about 5-7 minutes.
    8. Place cauliflower and the rest of the cauliflower mash ingredients in a medium mixing bowl or high-speed blender. Mash or blend until smooth. Taste and adjust seasoning as desired.
    9. Pre-heat oven to 350 °F.
    10. Divide beef mixture between two similar sized cast iron skillets. Top one cast iron skillet with sweet potato mash and the other with the cauliflower mash.
    11. Bake for 10 minutes and then broil on high for 5-8 minutes, or until the tops are golden.
    12. Serve warm!

    Recipe Notes

    *For the sweet potato mash: Roast sweet potato at 400°F on a lined baking tray for 45-50 minutes, or until fork tender. Once soft set aside to cool before making the sweet potato mash.

    *Use ghee in the cauliflower mash to make it paleo-friendly!

    *Photos updated August 2017.


    Nutrition

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    Shepherd’s Pie: Two Ways

    If you are looking for a pizza crust that is hearty, delicious, and filled with veggies, this Paleo Eggplant Pizza Crust is for you. My traditional pizza crust  is my go-to when I am craving a traditional thin-crust pizza dough, but I can’t get enough of this veggie packed version!

    Paleo Eggplant Pizza Crust

    I love pizza. I mean, I REALLY love pizza. I personally don’t go for the store-bought gluten-free pizza crusts, or store-bought gluten-free cookies, crackers, etc. for that matter. I
    often don’t find these things to be healthier then the regular options, just allergy-friendly. So, I opt to invent.

    Watch the video:

     

    Making a crust that’s gluten-free, dairy-free, paleo, and healthy? That’s delicious? I’ll take two, please! I have made tons of pizza crusts; from flatbread to cauliflower-based and this one takes the cake with the best reviews in my house!

    Paleo Eggplant Pizza Crust

    Such a great way to get your kiddos to add more veggies into their diet!

    Paleo Eggplant Pizza Crust

    Paleo Eggplant Pizza Crust
    [yumprint-recipe id=’33’]

    Paleo Eggplant Pizza Crust [VIDEO]

    Football season is about to be here and that means Sundays for me are filled with game day cooking (my favorite)! I always try to prepare healthy game day foods and this Buffalo Chicken Chili will definitely be on the rotation. You can make this buffalo chicken chili recipe in the Instant Pot or on the stove top!

    Buffalo Chicken Chili

    Buffalo Chicken Chili (Instant Pot or Stove Top)

    This chili is a must-try, it’s the perfect mix of flavors and textures. It’s hearty, flavorful, and different! It went over big time in my house tonight!

    Buffalo Chicken Chili

    If you like this chili recipe, try these recipes:

    Buffalo Chicken Chili

    4.7 rating
    3 reviews

    Buffalo Chicken Chili


    Yields 6
    Prep Time 10 min
    Cook Time 30 min
    Total Time 40 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    Garnish

    Directions

    • Cook chicken: Shredded Crock Pot Chicken or use a rotisserie chicken.
    • In a large pot over medium heat, heat oil and sauté garlic. Add chopped carrots, onion, celery, peppers, cooked corn, and jalapeño pepper, if using. Cook until veggies begin to soften, about 5 minutes.
    • Add in chicken broth, tomato sauce, and diced tomatoes and stir well. Add in 3 cups shredded chicken. Add in hot sauce and spices and mix well to combine. Let simmer for 15 minutes.
    • Taste and adjust spices as desired. Garnish and serve hot.

    Nutrition

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    Buffalo Chicken Chili (Instant Pot or Stove Top)

    Spaghetti Squash Primavera {Dairy-free, grain-free, paleo-friendly, gluten-free} | Lexi's Clean Kitchen

    This Spaghetti Squash Primavera is the perfect healthier spin on the Italian classic! Loaded with seasonal veggies, protein, and flavorful spices, it is the perfect hearty and nutritious meal for any night of the week! Dairy-free, grain-free, paleo-friendly, and no added sugar!

    Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

     Spaghetti Squash Primavera

    I love Italian cuisine! I mean who doesn’t love combining meat, fresh vegetables, garlic, oil, and homemade tomato sauce? A ton of the dishes I make are Italian-inspired. This dish fulfills that delicious pasta craving, without the pasta! My version of “pasta” primavera is made with spaghetti squash and is the perfect combination of garlic, spices, meat, and vegetables!

    Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

     

    Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

     

    Spaghetti Squash Primavera {grain-free, dairy-free option, paleo-friendly} | Lexi's Clean Kitchen

    Watch the video:


    4.0 rating
    1 reviews

    Spaghetti Squash Primavera [VIDEO]


    Yields 4
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

    • 1 Spaghetti Squash
    • 2 tablespoons extra-virgin olive oil
    • 2 garlic cloves, minced
    • 1 onion, minced
    • 1/3 cup sun-dried tomatoes, soaked in warm water for a few minutes, drained and then roughly chopped
    • 1 cup grape tomatoes, quartered
    • 4 asparagus, sliced thinly
    • 1 head broccoli, sliced into bite-sized florets
    • 1/4 teaspoon ground garlic powder
    • 1/2 teaspoon red pepper flakes, more to taste
    • Freshly ground pepper, more to tase
    • Fine sea salt, more to taste
    • 2 handfuls fresh organic spinach
    • 1 lb. organic boneless chicken breast, cooked as desired*
    • 10 shrimp, cooked**
    • Optional: 2 tablespoons parmesan cheese

    Directions

    1. Preheat oven to 375 °F.
    2. Roast spaghetti squash.
    3. Heat oil in a large saucepan over medium-high heat. Add garlic and onion and sauté for 3-5 minutes or until the onion starts to turn translucent.
    4. Add in sun-dried tomatoes, grape tomatoes, asparagus, broccoli and spices. Sauté for 3-5 minutes, or until broccoli and asparagus begin to soften.
    5. Add in spaghetti squash and cook for 1-2 minutes.
    6. Toss in spinach and cook just until the spinach begins to wilt.
    7. Place in desired serving bowls and top with fresh parmesan, chicken, and shrimp. Serve warm.

    Recipe Notes

    • We recommend grilling, pan-frying, or baking your chicken with a generous amount of seasoning. Pat the chicken dry. Rub with sea salt, ground black pepper, and 1/4 teaspoon garlic powder. Either grill or pan-fry for 4 minutes on each side or until cooked through, or bake at 400 degrees °F for 10 minutes or until no pink remains.
    • Cook the shrimp: In a small skillet heat 1 teaspoon oil of choice over medium-high heat. Add in shrimp. Season with sea salt and pepper. Cook for 1-2 minutes on both sides, or until pink and fully cooked.
    • Recipe updated March, 2017.

    Nutrition

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    Spaghetti Squash Primavera [VIDEO]

    Sweet Potato Buns | Lexi's Clean Kitchen

    These Sweet Potato Buns make for the perfect nutrient-rich bread-alternative! I love how creative you can get with them. Breakfast sandwiches, the traditional BLT, avocado toast… the options are endless!

    Sweet Potato Buns - Lexi's Clean Kitchen

    Sweet Potato Buns are my favorite! You can make them bigger or smaller, you can make them for  breakfast, for lunch, or for dinner! You can make them open face sliders or full sandwiches! So versatile!

    Sweet Potato Buns - Lexi's Clean Kitchen

    Simply roast the sweet potato, load with desired fillings, and DEVOUR! Whole30 compliant, grain-free, gluten-free, and dairy-free!

    Sweet Potato Buns - Lexi's Clean Kitchen

     
    0.0 rating

    Sweet Potato Buns



    Prep Time 5 min
    Cook Time 25 min
    Total Time 30 minutes



    Author: Lexi
    Scale This Recipe

    Ingredients

      Sweet Potato Buns

      Make It Into A Breakfast Sandwich

      • Eggs, as desired
      • bacon, cooked
      • baby spinach, wilted

      Directions

      • Preheat oven to 400°F and line baking sheet with parchment paper.
      • Cut sweet potatoes into 1/2 inch thick rounds. Toss with oil, cinnamon, and sea salt.
      • Lie flat on baking sheet and bake for 25 minutes or until fully cooked, flipping over halfway through.

      Recipe Notes

      • *This recipe was updated in March, 2017.

      Nutrition

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      Sweet Potato Buns

      Easy Salmon Puttanesca

      I am speechless over this Easy Salmon Puttanesca. The puttanesca sauce is so flavorful and pairs perfectly with the Wild Salmon. I couldn’t get over how simple it was to make! 10 minutes and very little prep work! Such an elegant and flavorful dish for any night of the week! We paired the salmon with sautéd green beans, but you can use any veggies you have on hand!

      Easy Salmon Puttanesca

      Easy Salmon Puttanesca

      I am a big fan of puttanesca sauce and always wanted to make my own version. I am so happy with how this one came out and love saving the extra sauce to use throughout the week! If you are looking for low-carb, simple meals to get you through the week, this is definitely a keeper!

      Easy Salmon Puttanesca

      5.0 rating
      1 reviews

      Easy Salmon Puttanesca


      Yields 2
      Prep Time 5 minutes
      Cook Time 10 minutes
      Total Time 15 minutes



      Author: Lexi
      Scale This Recipe

      Ingredients

        For the Salmon

        Puttanesca Sauce

        • 2 cloves garlic, minced
        • 1/2 cup sun-dried tomatoes packed in oil, oil removed
        • 2 Roma tomatoes or 1 cup whole peeled plum tomatoes
        • 2 tablespoons extra-virgin olive oil
        • 1/2 onion, chopped
        • 1/2 tablespoon capers
        • 1 teaspoon fresh lemon juice
        • 1 teaspoon dried parsley
        • 1 teaspoon dried oregano
        • 1/2 teaspoon basil
        • 1/2 teaspoon red pepper flakes
        • Optional: 1/4 cup kalamata olives, drained and pitted

        Directions

        1. In a food processor or high-speed blender combine all of the puttanesca sauce ingredients and pulse for 1-2 minutes. You don't want it fully smooth, so don't over mix.
        2. Once done, transfer mixture to a medium saucepan and simmer over low heat for 10 minutes.
        3. Preheat oven to 350 ℉. Line a baking sheet with parchment paper and set aside.
        4. Cut salmon into 6 oz. portions.
        5. Rub salmon with 1 teaspoon extra-virgin olive oil and sprinkle with spices.
        6. Heat remaining oil in a medium skillet.
        7. Once the oil is hot, gently place your salmon face down in the pan and sear for 1-2 minutes.
        8. Transfer salmon to the baking skeet lined with parchment paper, skin side down and bake until the salmon has cooked all the way through. The timing will change based on how thick your salmon is, but should take about 5-10 minutes.
        8. Place salmon on a plate, top with puttanesca sauce and garnish. Serve warm with roasted vegetables of choice!

        Recipe Notes

        • Updated March, 2017

        Nutrition

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        Easy Salmon Puttanesca

        Italian night! Who needs real pasta? Spaghetti Squash Boats are a huge hit around here. They are filling, tasty, and fun to eat. They go perfectly with my homemade meat sauce or meatballs.


        Spaghetti Squash Boats with Homemade Meat Sauce

         

        Spaghetti Squash Boats with Homemade Meat SauceSpaghetti Squash Boats with Homemade Meat Sauce

         

        0.0 rating

        Spaghetti Squash Boats with Homemade Meat Sauce


        Yields 4
        Prep Time 5 minutes
        Cook Time 45 minutes
        Total Time 50 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        • 1 medium spaghetti squash
        • 1 tablespoon extra-virgin olive oil
        • 2 cloves garlic, crushed
        • 1 onion, diced
        • 3 large organic carrot stalks, minced
        • 1 pound organic grass-fed beef (or ground turkey)
        • 1 15 oz. can organic tomato sauce
        • 1 15 oz. can organic diced tomatoes
        • 1 tablespoon Mrs. Dash Italian seasoning
        • 1 teaspoon red pepper flakes (more or less, to taste)
        • 1 teaspoon Himalayan sea salt, to taste
        • Freshly ground pepper, to taste
        • 1 tablespoon fresh basil, more for garnish
        • Optional: Serve with fresh parmesan
        • Optional: Garnish with fresh Basil

        Directions

        1. Pre-heat oven to 400 ℉ and line a sheet-tray with parchment paper.
        2. Cut the spaghetti squash in half, scrape out seeds, drizzle with extra virgin olive oil, salt, pepper, and place face down on the parchment lined sheet-tray. Roast for 30 minutes, or until fork tender.
        3. In a medium sized saucepan, heat oil over medium-high heat. Add garlic and sauté for 1-2 minutes.
        4. Add onion, carrots, and peppers to saucepan. Let cook, stirring occasionally, for 5 minutes until onions are translucent and the carrots begin to soften.
        5. Add meat to saucepan and let cook until brown and no pink remains.
        6. Add tomato sauce, diced tomatoes, spices, and 1 tablespoon fresh basil to the pan and mix well.
        7. Bring to a boil over high heat. Reduce heat to low and let simmer for 15 minutes. Taste and remove from heat.
        8. Once the spaghetti squash has cooled, take two forks and fluff the threadlike spaghetti within the boats so it is no longer attached to the walls of the squash. Top the spaghetti squash with meat sauce, fresh basil, and cheese if using.
        9. Serve hot.

        Nutrition

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        Spaghetti Squash Boats with Homemade Meat Sauce

        Seafood Primavera [paleo-friendly, dairy-free, gluten-free] | Lexi's Clean Kitchen
        This Seafood Primavera is the perfect healthy alternative to the classic pasta dish! Such a great simple, veggie-packed Dinner for any night of the week!
        Seafood Primavera | Lexi's Clean Kitchen
        I realized yesterday that of my many dishes made with spaghetti squash, almost all are meat-based and none of them contain seafood. That had to be changed! I was in Whole Foods when I began conjuring up ideas. Spaghetti squash infused with white wine, spices, garlic, veggies, and seafood? DONE! Eating healthy never has to be boring!

        Seafood Primavera | Lexi's Clean Kitchen

         

        0.0 rating

        Seafood Primavera


        Yield 4
        Prep Time 10 minutes
        Cook Time 50 minutes
        Total Time 1 hour



        Author: Lexi
        Scale This Recipe

        Ingredients

        • 1 spaghetti squash
        • 2 teaspoons extra-virgin olive oil
        • 1/2 teaspoons sea salt
        • 1/2 teaspoon black pepper
        • 1 white onion, diced
        • 2 handfuls fresh organic spinach
        • 2 cups broccoli florets
        • 2 garlic cloves, crushed
        • 1 cup mushrooms, sliced thin
        • 1 pound frozen seafood medley containing shrimp, mussel Meat, calamari, whole Shell Clams, and clam Meat
        • 1/3 cup dry white wine
        • 1 lemon, juiced, more to taste
        • 2 tablespoon extra-virgin olive oil
        • 1 teaspoon basil
        • 1 teaspoon parsley
        • 1 teaspoon garlic powder
        • 1/4 teaspoon red pepper flakes (more to taste)
        • 1/2 teaspoon sea salt, more to taste
        • 1/2 teaspoon ground pepper, more to taste

        Directions

        Preheat the oven to 375 °F.
        Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
        Line baking sheet with parchment paper.
        Lay spaghetti squash face down on a baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
        In a large skillet, add extra-virgin olive oil over medium-high heat. Add in garlic and cook for 1-2 minutes until fragrant. Add onion, broccoli, and mushrooms and stir well. Let cook over medium-high heat for about 5-7 minutes, until onions are translucent. Add spinach and cook just until wilted. Turn off heat and set aside.
        Heat a separate skillet with extra-virgin olive oil. Add garlic and cook for 1-2 minutes, or until fragrant. Pat seafood dry and season with salt and pepper. Add seafood to the skillet and cook for 7-8 minutes, or until the seafood is fully cooked through. Add white wine, and 1/2 lemon and mix to combine. Simmer for an additional 1-2 minutes. Pour seafood and white wine sauce into the skillet with the vegetables. Add spaghetti squash and mix until well combined.
        Add basil, red pepper flakes, parsley, garlic powder, salt and pepper, and the remaining lemon. Taste and adjust seasoning as needed.
        Serve warm!


        Nutrition

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        Seafood Primavera

        This slow cooker shredded chicken is an all-purpose recipe that goes with just about anything and is made easy in the crock pot! The slow cooker is one of my favorite kitchen appliances, especially if you have a busy schedule.

        Slow Cooker Shredded ChickenSlow Cooker Shredded Chicken

        This basic all-purpose chicken recipe is great because you can turn it into so many things. From shredded buffalo chicken lettuce wraps to chicken soup, chicken salad, and shredded chicken tacos, this easy recipe is so simple and always delicious!

        What is the best way to shred chicken?

        How do you shred chicken with a mixer?

        Slow Cooker Shredded Chicken

        Like this recipe? Try these other slow cooker chicken recipes:

        How do you make shredded chicken?

        4.0 rating
        1 reviews

        Slow Cooker Shredded Chicken


        Yield 4
        Prep Time 5 min
        Cook Time 3 hr
        Total Time 3 hours 5 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

        Directions

        1. Place 2 whole boneless, skinless chicken breasts (1⅓ to 1½ pounds) in the insert of a slow cooker. Pour enough chicken broth over the chicken to cover, about 1 cup.
        2. Add garlic, diced onion, garlic powder, sea salt, and ground pepper.
        3. Cover and cook on high for 3 hours.
        4. Remove the chicken and shred with two forks.

        Recipe Notes

        • If you don’t have leftover cooked chicken on hand to make this recipe, buying an organic rotisserie chicken from the market is the most convenient solution. Almost as convenient, and what I do most often, is to throw some chicken breasts in the slow cooker. It’s easy, economical, and you control the ingredients.
        • Makes about 3 cups shredded cooked chicken.
        • Stovetop Directions: Place chicken breasts into a pot and pour in enough water to cover the chicken. Place over medium heat, bring to a boil, and simmer until chicken meat is no longer pink, 10 to 12 minutes. Transfer chicken breasts to a bowl, allow to cool slightly, and shred the chicken meat with 2 forks!

        Nutrition

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        How To Make Easy Shredded Chicken (Slow Cooker or Instant Pot)

        Italian Spaghetti Squash Bake | Lexi's Clean Kitchen

        This Spaghetti Squash Italian-Style Casserole is such a flavorful, simple, and healthy dinner casserole when you are craving comfort food! Craving Italian food? This spaghetti squash dinner filled with sautéed spinach and chicken is your answer.

        Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

        How to Make A Spaghetti Squash Casserole

        This is an amazing dinner, my friends. Everyone who has tried it absolutely loves it. A huge hit all around!

        How to Roast Spaghetti Squash

        1. Preheat oven to 375ºF and line a baking sheet with foil or parchment paper.
        2. Cut spaghetti squash in half, lengthwise.
        3. Scoop out seeds.
        4. Brush inside with oil.
        5. Place facedown on baking sheet and adding water to the baking sheet.
        6. Bake for 45-50 minutes, or until you can pierce with a fork.
        7. Simply scrape out “spaghetti” with a fork and Enjoy!

        Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

        Gluten-free, Grain-free, dairy-free if you omit the cheese, and so filling! This dinner makes for the perfect meal-prep item as well. Make it at the beginning of the week and enjoy the leftovers for lunch or dinner all week long!

        Other Spaghetti Squash Recipes:

        Italian Spaghetti Squash Bake {Grain-free, gluten-free, paleo-friendly option} | Lexi's Clean Kitchen

        Watch the video:

        4.3 rating
        5 reviews

        Italian-Style Spaghetti Squash Bake

        *Photos updated April, 2017.


        Yield 4
        Prep Time 5 minutes
        Cook Time 50 minutes
        Total Time 55 minutes



        Author: Lexi
        Scale This Recipe

        Ingredients

          Spaghetti Squash

          Other Ingredients

          Directions

          1. Preheat the oven to 375 °F.
          2. Cut spaghetti squash in half and scoop out seeds. Drizzle with olive oil, sea salt, and black pepper.
          3. Line baking sheet with parchment paper.
          4. Lay spaghetti squash face down on baking sheet, and add 1/4 cup water. Bake for about 30 minutes until fork tender. Let cool.
          5. Once cool, scrape out spaghetti squash using a fork and place in a medium mixing bowl and set aside.
          6. In a small skillet over medium-heat, heat oil and sauté garlic. Add spinach and sauté until wilted.
          7. Add spinach and garlic mixture, shredded chicken, tomato sauce, egg, cheese if using and spices to the bowl with the spaghetti squash. Mix until well combined.
          8. Transfer entire mixture to a baking dish.
          9. Sprinkle with fresh parmesan and red pepper flakes
          10. Bake at 375 °F for 10 minutes. Broil on high for 3-5 minutes, or until the cheese has started to bubble and brown.
          11. Serve warm!

          Nutrition

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          Spaghetti Squash Italian-Style Casserole [VIDEO]

          This Citrus Mahi Mahi with Avocado Salsa is such a great light and healthy Summer dish! The creamy avocado, fresh orange juice, and delicious smoky grilled fish is such a flavorful combination. I can’t wait to make this again and again.

          Mahi Mahi Citrus Salsa | Lexi's Clean Kitchen

          I am always looking for quick and simple meals, and this Citrus Mahi Mahi with Avocado Salsa is just that! It takes 30 minutes to prepare, and is loaded with delicious bright flavors! If you are having trouble finding fresh mahi mahi, feel free to substitute it for another white fish. The perfect tropical flavors for warm Summer days!

          Mahi Mahi Citrus Salsa | Lexi's Clean Kitchen

           

          Mahi Mahi Citrus Salsa | Lexi's Clean Kitchen

           

          0.0 rating

          Citrus Mahi Mahi with Avocado Salsa


          Yield 2
          Prep Time 10 minutes
          Cook Time 10 minutes
          Total Time 20 minutes



          Author: Lexi
          Scale This Recipe

          Ingredients

            Mahi Mahi Marinade

            Avocado Salsa

            • 1 avocado, diced
            • 1/2 cup red onion, chopped
            • 1 orange, diced  (can sub diced pineapple or mango)
            • 1/8 teaspoon cayenne pepper
            • 2 teaspoons lime juice
            • 3 teaspoons fresh orange juice
            • 1/2 teaspoon cilantro
            • 1/2 teaspoon salt, more to taste
            • 1/2 teaspoon black pepper, more to taste

            Other Ingredients

            • 1 lime, sliced into wedges for garnish
            • 1 cup arugula
            • 1/4 cup sliced cherry tomatoes
            • Optional: 1/4 cup diced mango
            • Optional: Pinch of red pepper flakes

            Directions

            1. In a bowl mix together the fish marinade ingredients. Place fish in the marinade, cover, and place in the fridge.
            2. In a medium mixing bowl, combine all ingredients for the avocado salsa.
            3. Mix well and set aside. Taste and adjust seasoning as necessary.
            4. Oil your grill pan and place on the stove over high heat. Once hot, cook fish over medium heat for 4-5 minutes on each side. Fish should be opaque and flaky.
            5. On a serving plate of choice lay down a bed of arugula with sliced tomatoes. Place cooked fish filets on the arugula and top with a generously amount of avocado salsa.
            6. Drizzle with lime juice right before serving.

            Nutrition

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            Citrus Mahi Mahi with Avocado Salsa

            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

            0.0 rating

            Zucchini Linguine Fra Diavolo


            Yields 4
            Prep Time  5 min
            Cook Time 25 min
            Total Time



            Author: Lexi
            Scale This Recipe

            Ingredients

            Directions

            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.


            Nutrition

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            Zucchini Linguine Fra Diavolo

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