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!

Orange Power Pasta with Cauliflower Alfredo Sauce

This Orange Power Pasta with Cauliflower Alfredo is super creamy and simple to throw together. No one will be able to tell that the Alfredo sauce is made from CAULIFLOWER! Serve it with zucchini noodles, spaghetti squash, or gluten-free pasta of choice for a great meatless dinner for any night of the week!

Orange Power Pasta with Cauliflower Alfredo

I am so excited  to share this recipe today from my friend Kelly of Nosh and Nourish‘s second cookbook, Superfood Weeknight Meals! This book is packed with tons of meals made in under 30 minutes! I’m loving all things cauliflower right now, so this alfredo was a must-make on my list! Up next are the Sriracha Cauliflower Tacos!

Orange Power Pasta with Cauliflower Alfredo

A bed of delicious roasted veggies on top of creamy pasta is a great way to sneak some extra veggies into your meal!

Check out this creamy alfredo sauce, made without any cheese!

Orange Power Pasta with Cauliflower Alfredo

Orange Power Pasta with Cauliflower Alfredo
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
For the roasted veggies
  1. 1 carrot
  2. 1/2 a sweet potato
  3. 1 golden beet
  4. 1 orange bell pepper
  5. 1 tablespoon olive oil
  6. 1 teaspoon paprika
  7. 1/4 teaspoon coarse sea salt
For the cauliflower Alfredo
  1. 2 cups coarsely chopped orange cauliflower, or sub regular
  2. 1 cup unsweetened almondmilk
  3. 1/4 cup butter
  4. 2 tablespoons olive oil
  5. 1 teaspoon arrowroot flour/starch *
  6. 1/2 teaspoon sea salt
  7. 1/4 teaspoon black pepper
For serving
  1. 1 medium spaghetti squash
Instructions
  1. Preheat the oven to 425°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. Roast for 30 minutes or until fork tender.
  3. Thinly slice carrots, chop sweet potato, beet, and bell pepper into 1/2 inch cubes. Toss with paprika and olive oil.
  4. Lay the vegetables in a single layer on a parchment lined sheet tray. Bake for 25 minutes or until tender.
  5. While the vegetables are baking, roughly chop two cups of cauliflower and steam or boil until fork tender.
  6. Place steamed cauliflower and almond milk in a  high-speed blender until creamy.
  7. In a large skillet over medium high heat, melt the butter and olive oil. Stir in salt and pepper. Slowly, about 1/3 at a time, stir in the cauliflower mixture. Add in two teaspoons of arrowroot flour/starch and stir continually for about 5 minutes, until sauce is thickened.
  8. Combine spaghetti squash, cauliflower Alfredo, and roasted veggies together in a large bowl. Serve immediately.
Notes
  1. Recipe is slightly modified and printed with permission from the Superfood Weeknight Meals Cookbook.*
  2. Substitute the butter for ghee or extra virgin olive oil to make this recipe vegan and Whole30 approved.
Lexi's Clean Kitchen https://lexiscleankitchen.com/

Grab a copy of Kelly’s book here! Happy Cooking!