Lexi’s Weekly Dinner Plan Week 36

Weekly Dinner Plan 36 (Paleo friendly) | Lexi's Clean Kitchen

Happy first week of August! I can’t wait for you to try these delicious, hearty, and refreshing Summer meals!

August is one of my favorite times of the year because stone fruit season is in full force. Scroll all the way down to see some of my favorite ways to cook with stonefruit in the late Summer months!

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 36 | Lexi's Clean Kitchen

Monday: Stir Fry Spring Rolls (30 minutes or less, gluten-free, paleo-friendly)

Tuesday: BRINNER: Spring Vegetable Quiche

Wednesday: Steak Salad with Cherry Salsa (30 minutes or less, Grain-free, gluten-free, Whole30 compliant if you substitute the butter for ghee)

Thursday: Grilled Caesar with Blackened Shrimp (30 minutes or less, paleo-friendly)

Friday: Out

Saturday: Lemon Garlic Chicken and Rice One Pan Skillet (egg-free, gluten-free, nut-free)

Sunday: Leftovers

Grab your free printable shopping list HERE!

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

Try the Jerk Chicken with Caribbean Rice and Mango Salsa on page 375! Bursting with delicious, flavorful spices!

My Favorite Ways To Use Peaches this Stonefruit This Season!

Add to salads: Kale, Caramelized Peaches, and Crispy Onion Salad or Grilled Peach, Avocado, and Crab Salad

Serve over pancakes: Cinnamon Crunch Peach Pancakes

Top with whipped cream for a delicious dessert: grilled peaches with cinnamon protein whipped cream and caramel


always if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d absolutely love to hear from you!

One Pan Indian Spiced Chicken and Cauliflower

Looking for the most flavorful dinner made with no fuss and no mess? This One-Pan Indian Spiced Chicken and Cauliflower recipe is hearty, flavorful, and packed with veggies and delicious Indian spices. It’s my new go-to weeknight meal!

One-Pan Indian Spiced Chicken and Cauliflower

I am so excited to partner with my friends at Tuttorosso Tomatoes for today’s recipe. You’ve heard me say it before, and I’ll say it again; I absolutely LOVE their canned tomato products. If you remember, I visited their factories and farms last year, and have grown to know and trust the family, brand, and the products they put out for us consumers. I can honestly say they are the best canned tomatoes I’ve tried, and I’ve done actual taste tests!

There 14.5 ounce cans of diced tomatoes are a pantry staple!

One-Pan Indian Spiced Chicken and Cauliflower

This recipe is the perfect weeknight or weekend meal. It serves a group (or save it for leftovers), is packed with delicious flavors, and has tons of veggies!

The best part? It is made in ONE PAN. No mess, no crazy clean up.

One-Pan Indian Spiced Chicken and Cauliflower   One-Pan Indian Spiced Chicken and Cauliflower

One-Pan Indian Spiced Chicken and Cauliflower

 

One Pan Indian Spiced Chicken and Cauliflower
Serves 6
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
Ingredients
  1. 2 tablespoons grass-fed butter or ghee
  2. 1 onion, diced
  3. 2 garlic cloves, minced
  4. 1 cup cauliflower florets
  5. 1 pound boneless skinless chicken Breasts, cubed
  6. 1/2 teaspoon fine sea salt
  7. 1/2 teaspoon of black pepper
  8. 2 teaspoons grated ginger
  9. 2 teaspoon garam masala
  10. 1 teaspoon cumin
  11. 1 teaspoon turmeric
  12. 1/2 teaspoon ground coriander
  13. 1/4 teaspoon cayenne
  14. 1/2 teaspoon ground cardamom
  15. 1/2 teaspoon paprika
  16. 1 cup white rice
  17. 1 14.5 ounce can Tuttorosso diced tomatoes
  18. 2 tablespoons tomato paste
  19. 2 cups chicken broth
  20. 1/4 cup coconut milk
  21. 3 cups fresh spinach
  22. Optional: Red pepper flakes, to taste
  23. Optional: Parsley, for garnish
Instructions
  1. Heat a large saucepan over medium heat with 2 tablespoons of butter. Add in diced onion, garlic, grated ginger, and cauliflower florets. Cover and let cook, stirring every 2-3 minutes until the onion is translucent, and cauliflower begins to soften.
  2. Add in all spices and chicken, sear cubed chicken breasts for 2 minutes on each sides.
  3. Pour in rice and cook for another minute, stirring constantly.
  4. Add in diced tomatoes, tomato paste, and chicken broth. Cover and let cook for 20-30 minutes, stirring every 10 minutes until the chicken broth has soaked up into the rice mixture.
  5. Add in the spinach and coconut milk and cook until the spinach has wilted, stirring for 1 minute.
  6. Taste and adjust seasoning as desired. Garnish and serve warm!
Notes
  1. For vegan: omit chicken and sub vegetable broth.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

One-Pan Indian Spiced Chicken and CauliflowerDo you love one pan meals as much as I do?

This post is sponsored by Tuttorosso Tomatoes. All opinions are always100% my own.

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

Are you ready for Fall? Fall recipes, cooler weather, apple picking, all things pumpkin, leggings, boots, scarves? Ready or not, it’s a-comin’! This Spaghetti Squash Alfredo with Chicken and Caramelized Onions is hearty comfort food meets healthy and nutritious! A perfect meal all autumn long!

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

Spaghetti Squash Alfredo

Let me tell you, this Alfredo isn’t your ordinary Alfredo sauce. It’s creamy and delicious, but not JUNKY! Wait what? Yes! Plus caramelized onions and chicken. You guys, run to make this one!

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

 

The combination of the good quality mayo + Pacific Foods Original Almond Milk (my favorite milk substitute for baking or cooking) + garlic and spices gives you ALL THAT FABULOUS FLAVOR.

 

Spaghetti Squash Alfredo with Chicken and Caramelized Onions

Want more spaghetti squash recipes? Try these:

Spaghetti Squash Alfredo with Chicken and Caramelized Onions
Serves 4
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
Ingredients
  1. 1 Spaghetti squash, roasted
  2. 1 large onion, sliced
  3. 2 tablespoons grass-fed butter
  4. 2 garlic cloves, minced
  5. 1 pound boneless chicken breasts, cubed
  6. 1/2 cup mayo, homemade or store-bought
  7. 2 tablespoons Pacific Foods Original Almond Milk
  8. 1/2 teaspoon garlic powder
  9. 1/2 teaspoon onion powder
  10. Pinch salt, more to taste
  11. Pinch black pepper, more to taste
  12. Pinch red pepper flakes, more to taste
  13. 1/2 cup fresh parmesan cheese
  14. Chopped fresh parsley, for garnish
Instructions
  1. Preheat oven to 400°F.
  2. Slice spaghetti squash in half and scrape out seeds. Drizzle with extra-virgin olive oil and place face down on a lined baking sheet and roast for 30 minutes or until fork tender.
  3. Make caramelized onions: In a skillet heat 1 tablespoon of grass-fed butter with onions. Sauté on medium-low heat until onions begin to caramelize and brown, but not burn. Yields about 1 cup of caramelized onions.
  4. In a skillet over medium heat, heat butter and sauté garlic for 1 minute.
  5. Season chicken with salt and pepper and add into the skillet. Let cook for 6 minutes, or until no pink remains, flipping halfway through.
  6. Add in mayo, almond milk, and spices. Mix to combine.
  7. Add in caramelized onions and spaghetti squash. Toss to combine. Add the parmesan cheese and adjust spices as desired.
  8. Garnish with fresh parsley and serve hot.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Creamy, healthy, goodness. How are you celebrating Fall?

Broccoli Rabe and Sausage Pasta

This Broccoli Rabe and Sausage Pasta is the perfect light Italian-style dish that comes together in no time! 

Broccoli Rabe and Sausage Pasta

When I received Ali’s newest cookbook, Inspiralize Everything, in the mail, I was immediately so excited. Ali has created an awesome online resource for all things spiralized, she has her first cookbook which was fabulous, so I knew I would just love her second book! 

Broccoli Rabe and Sausage Pasta

This book is beyond gorgeous and packed with so many recipes all categorized by various vegetables. I can’t wait to make the Turkey, Spinach, and Hummus Roll Ups as a snack, and the Winter Lasagna with Butternut Squash, to name a few!

Broccoli Rabe and Sausage Pasta

I have been eying the Broccoli Rabe and Sausage Parsnip pasta, but I had summer squash from the farm leftover, so I decided to spiralize it and sub that in, and man was it delicious! I love light Italian meals that are flavorful but not super heavy!

Broccoli Rabe and Sausage Pasta

Broccoli Rabe and Sausage Parsnip Pasta
Serves 4
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1 bunch broccoli rabe
  2. 2 hot Italian sausage links, casings removed
  3. ½ teaspoon dried oregano
  4. 2 parsnips, peeled, spiralized with blade d, noodles trimmed
  5. 2 garlic cloves, minced
  6. ¼ teaspoon red pepper flakes
  7. Salt and pepper
  8. ½ cup low-sodium chicken broth
  9. ½ cup grated Parmesan cheese
  10. 1 tablespoon chopped fresh parsley
Instructions
  1. Rinse the broccoli rabe and pat dry. Cut off most of the stems (the thickest parts). Using a vegetable peeler, pull some skin off the stems, and continue to until you hit the leaves. Chop into 1-inch pieces and set aside.
  2. Place a large skillet over medium heat. When water flicked onto the skillet sizzles, add the sausage and oregano and cook, breaking up the meat with a wooden spoon, for 6 to 8 minutes or until browned and cooked through. Using tongs or a slotted spoon, transfer the sausage to a plate.
  3. Immediately add the broccoli rabe, parsnip noodles, garlic, and red pepper flakes to the skillet. Season with salt and black pepper, then add the broth. Cook until the broth has reduced and the parsnip noodles are al dente, about 5 minutes.
  4. Return the sausage to the skillet, add the cheese, and stir to combine. Remove from the heat and toss the ingredients to combine fully.
  5. Divide among four plates, garnish with the parsley, and serve.
Notes
  1. 1. I used 1 large summer squash instead of parsnips, so I omitted the chicken broth step!
  2. 2. If you don’t like the bitterness of broccoli rabe, try parboiling it after trimming. Bring a large pot filled halfway with water to a boil, add the broccoli rabe, cook for 3 minutes, then transfer to a bowl of ice water. Otherwise, broccolini or plain broccoli are great choices with similar textures.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Broccoli Rabe and Sausage PastaI highly recommend you picking up a copy of this fabulous cookbook if you love your spiralizer as much as I do!

Happy cooking!

Broccoli Rabe and Sausage Parsnip Pasta

Prep Time 15 min Cook Time 15 min Total Time 0:30

Ingredients

  • 1 bunch broccoli rabe
  • 2 hot Italian sausage links, casings removed
  • 1/2 teaspoon dried oregano
  • 2 parsnips, peeled, spiralized with blade d, noodles trimmed
  • 2 garlic cloves, minced
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley

Directions

  • Rinse the broccoli rabe and pat dry. Cut off most of the stems (the thickest parts). Using a vegetable peeler, pull some skin off the stems, and continue to until you hit the leaves. Chop into 1-inch pieces and set aside.
  • Place a large skillet over medium heat. When water flicked onto the skillet sizzles, add the sausage and oregano and cook, breaking up the meat with a wooden spoon, for 6 to 8 minutes or until browned and cooked through. Using tongs or a slotted spoon, transfer the sausage to a plate.
  • Immediately add the broccoli rabe, parsnip noodles, garlic, and red pepper flakes to the skillet. Season with salt and black pepper, then add the broth. Cook until the broth has reduced and the parsnip noodles are al dente, about 5 minutes.
  • Return the sausage to the skillet, add the cheese, and stir to combine. Remove from the heat and toss the ingredients to combine fully.
  • Divide among four plates, garnish with the parsley, and serve.
  • Recipe Notes

  • 1. I used 1 large summer squash instead of parsnips, so I omitted the chicken broth step!
  • 2. If you don’t like the bitterness of broccoli rabe, try parboiling it after trimming. Bring a large pot filled halfway with water to a boil, add the broccoli rabe, cook for 3 minutes, then transfer to a bowl of ice water. Otherwise, broccolini or plain broccoli are great choices with similar textures.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Chicken Buddha Bowl with Spicy Mango Sauce

    Throw together this flavorful Chicken Buddha Bowl with Spicy Mango Sauce packed with spicy broccoli, roasted sweet potato, avocado, and MORE. Top it with this light spicy mango sauce for a perfect and hearty lunch or dinner.

    Chicken Buddha Bowl with Spicy Mango SauceChicken Buddha Bowl with Spicy Mango Sauce

    I’m obsessed with meals in bowls right now! Something about it just speaks to me. This month with my blogging girlies, we’re bringing you 4 healthy meals to eat in BOWLS and I’m so excited about it.

    Pinterest-Long-Pic

    Broccoli Avocado Tuna Bowl from Eating Bird Food

    Put that can of tuna in your pantry to good use with this inexpensive, easy and flavorful Broccoli Avocado Tuna Bowl recipe.

    DIY Chipotle Chicken Burrito Bowl from Food Faith Fitness

    Make your own healthy, gluten free and paleo-friendly Chipotle Burrito Bowl at home with this quick and easy, 30 minute recipe! It’s perfect for busy weeknights and under 450 calories!

    Strawberry Coconut Polenta Breakfast Bowls from Running to the Kitchen

    These protein packed polenta breakfast bowls are made with creamy coconut milk and filled with juicy ripe spring strawberries for a sweet start to the day.


    Now, my Chicken Buddha Bowl with Spicy Mango Sauce.

    What exactly is a Buddha bowl, you may ask?

    Generally, it’s a combination of: Grains, Protein, Veggies, and Toppings/Dressing. I swapped out the grains for spinach and kale, but this bowl is awesome with some cooked white rice, too!

    I love it because it’s customizable to what you have on hand, and absolutely anything and everything is awesome with this Spicy Mango Sauce on top!

    If you have a rotisserie chicken made, chop it up and use that. Have no chicken made? Dice, marinade, and cook in a skillet. The options are endless and all results in a delicious and nutritious meal.

    Chicken Buddha Bowl with Spicy Mango Sauce

    Chicken Buddha Bowl with Spicy Mango Sauce

    Roasted Chicken Buddha Bowls with Spicy Mango Sauce

    Prep Time 00:05 Cook Time 00:45 Total Time 0:50 Yields 2

    Ingredients

      Mango Dressing

      Buddha Bowl

      • 1 cup roasted sweet potato or sweet potato and purple potato combination
      • 1 1/2 cup spicy roasted broccoli
      • 1 1/2 cups roasted chicken (slow-cooker, skillet cooked, or rotisserie)
      • 1 cup baby spinach or chopped kale
      • 1 avocado, sliced
      • 1 mango, cubed
      • Optional: 1 cup cooked rice

      Roasted Potatoes

      Spicy Roasted Broccoli

      Directions

      1. Preheat your oven to 400°F
      2. In a high-speed blender, blend Mango Sauce ingredients and set aside.
      3. On two lined baking sheets, toss sweet potatoes with oil and salt on one, and broccoli with olive oil and sauce on the other. Roast for 45 minutes until fork tender. When done, toss broccoli with chili paste.
      4. Place 1/2 cup of greens in each bowl and rice if adding.
      5. Top with roasted potatoes, avocado, chicken, mango, and drizzle or toss with sauce.
      6. Serve immediately and enjoy!

      Recipe Notes

      • Adjust the amount of potatoes, broccoli, mango, and avocado to your desired amount!
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      There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

      One-Pan Chicken in Mushroom Sauce

      This month it’s all about one-pan meals because they are just the best! Who wants to come home and clean up multiple pans and dishes after a long day? Not this girl! This One-Pan Chicken in Mushroom Sauce makes for a delicious weeknight dinner that everyone will love. Serve it up with a side of roasted veggies, over white rice or cauliflower rice, or even with some zucchini noodles!

      One-Pan Chicken in Mushroom Sauce

      One-Pan Chicken in Mushroom SauceP.S. I really really love this ^ Pacific Foods Bone Broth. I always have it on hand for cooking and when I’m too lazy to make broth myself!

      In other news, my laptop broke recently. At first this was okay because I have my desktop — but then yesterday it was gross and rainy outside, I wasn’t cooking/shooting and I had work to do. I wanted to work elsewhere for a change, like a cute little coffee shop. No could do, though. I decided to finally bite the bullet and got myself a brand new laptop and MAN, did I forget how nice it is working from anywhere!

      In other, other news, I also purchased an Instant Pot (pressure cooker) because they are all the rage right now. I can’t wait to get cooking and experimenting with it. Do you have one? Can you tell me your favorite things to make in it?

      Now, back to this dish…

      It’s packed with aromatic veggies and a comforting sauce and oh so flavorful. It’s truly a  perfect meal!

      One-Pan Chicken in Mushroom Sauce

      Chicken in Mushroom Sauce
      Serves 2
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      Prep Time
      10 min
      Cook Time
      20 min
      Prep Time
      10 min
      Cook Time
      20 min
      Ingredients
      1. 1 lb. boneless chicken breasts
      2. 1 tablespoon olive oil or grass-fed butter
      3. Pinch fine sea salt
      4. Pinch black pepper
      Mushroom Sauce
      1. 2 tablespoons grass-fed butter
      2. 1 onion, diced
      3. 3 garlic cloves, minced
      4. 1 container cremini mushrooms
      5. 1 cup Pacific Foods Organic Chicken Bone Broth
      6. 2 tablespoons red wine
      7. 2 springs thyme
      8. 1 bay leaf
      9. 1 teaspoon fine sea salt
      10. 1/2 teaspoon freshly ground black pepper
      Instructions
      1. Cut chicken into cubes and sprinkle with salt and pepper
      2. In a skillet heat oil or butter and sauté chicken for 2-3 minutes, not fully cooked
      3. Set chicken aside
      4. In the same skillet add butter, dicd onion, and minced garlic
      5. Sauté for 2 minutes
      6. Add in the mushrooms and sauté for 5 minutes, mixing often
      7. Add back in chicken into the skillet
      8. Add chicken broth, red wine, thyme, bay leaf, salt and pepper
      9. Bring to a boil then reduce heat and let simmer for 8-10 minutes, until sauce thickens
      Lexi's Clean Kitchen https://lexiscleankitchen.com/
      One-Pan Chicken in Mushroom Sauce

      One-Pan Chicken in Mushroom Sauce

      This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own. My sponsors help make LCK possible!

      Do you love one-pan meals as much as I do?