Lexi’s Weekly Dinner Plan Week 55

Looking for simple, healthy and delicious meals to make this week? We have got you covered! From my go-to homemade meat sauce with spaghetti squash boats to the freezer-friendly Pecan Popcorn Chicken, this menu is perfect for this busy holiday season!

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 55 | Lexi's Clean Kitchen

Monday: Pecan Popcorn Chicken [dairy-free, paleo-friendly]

Tuesday: Spaghetti Squash Boats with Homemade Meatsauce [gluten-free, no sugar added, grain-free]

Wednesday: Candied Pecan and Herb Chicken Salad [gluten-free, paleo-friendly]

Thursday: Leftovers

Friday: Roasted Salmon with Apple Fennel Salad [30 minutes or less, egg-free, dairy-free]

Saturday: Out

Sunday: Sheet Pan Buffalo Chicken and Veggies [paleo-friendly, egg-free, gluten-free]

Grab your free printable shopping list HERE!

Make some on-the-go breakfasts this week from the Lexi’s Clean Kitchen Cookbook!

The French Vanilla Muffins on page 48 are so simple and make for a great freezer-friendly make-ahead breakfast or snack! I also love making a big batch of the French Toast Sticks on page 38 over the weekend and enjoying them as a grab & go option all week long!


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!

Low Carb Paleo Chicken Parmesan [VIDEO]

Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

This Low Carb, Paleo Chicken Parmesan made with almond flour is a healthier version of your favorite Italian comfort food dish! It’s breaded to perfection, flavorful, and cooked just right, while also being gluten-free, grain-free, keto, and paleo-friendly! Made in partnership with Shenandoah Valley Organic!

Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean KitchenLow Carb Chicken Parmesan [Paleo-Friendly]

Chicken parm was my go-to growing up. I ordered it EVERYWHERE. Chicken parmesan platters, subs, you name it, I ordered it! If you’ve tried the Eggplant Parm from my cookbook, you know I take these kinds of dishes VERY seriously.

I am so excited to partner with my friends at Shenandoah Valley Organic to bring you today’s post! SVO is truly one of  my favorite chicken companies because they pride itself in producing the highest quality chicken grown on family-owned farms. Their chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised, which I LOVE.

Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

Not only is this low carb option healthier and made with good ingredients, it also has that crispy breading that we know and love on our chicken parmesan!

Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

Pair it with zucchini noodles, spaghetti squash, or gluten-free pasta for the ultimate Italian comfort food!

Low Carb Chicken Parmesan (keto, paleo) - Lexi's Clean Kitchen

If you like this recipe, try these other chicken recipes:

Watch the video: 

Low Carb Chicken Parmesan

Prep Time 15 minutes Cook Time 30 minutes Serves 4

Ingredients

  • 1 pound boneless skinless chicken breast (SVO is my trusted go-to brand)
  • 1 egg
  • 1 tablespoon water

For the Breading

Everything Else

  • 1 cup marinara sauce of choice
  • 1 cup fresh mozzarella cheese
  • Fresh basil, for garnish

Directions

  1. Pat chicken dry and season generously with salt and pepper.
  2. In a bowl whisk together the egg and water.
  3. In a shallow bowl or plate, whisk together almond flour and seasoning.
  4. Dredge chicken in egg mixture, then into breading mixture.
  5. Bake: Preheat oven 350ºF. Line a baking sheet with parchment paper and place chicken cutlets on. Drizzle with olive oil and bake for 25 minutes, flipping halfway through, until golden brown and no pink remains.
    Fry: Heat avocado oil in a skillet. Once hot, add chicken cutlets. Cook for 5-8 minutes on both sides until golden brown and no pink remains.
  6. Place chicken cutlets on a baking sheet. Top with marinara sauce and cheese. Bake for 5-8 minutes at 350ºF until cheese is melted.

Recipe Notes

Serve with zucchini noodles or gluten-free pasta of choice (not low-carb)! Two brands I love are: Jovial and Tinkyada.

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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 disclosure policy for more info!

This post is sponsored by Shenandoah Valley Organic! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Easy Roasted Poblano & Chicken Soup (VIDEO)

Roasted Poblano and Chicken Soup [Whole30 option, dairy-free, grain-free, paleo-friendly] | Lexi's Clean Kitchen

This Roasted Poblano & Chicken Soup is the perfect one-pot soup for any day of the week! Flavorful, light & hearty, and packed with good-for-you ingredients. The perfect soup for when you are craving a hearty soup with just the right amount of spice!

Roasted Poblano and Chicken Soup | Lexi's Clean KitchenEasy Roasted Poblano & Chicken Soup

If you haven’t tried fire roasted poblano peppers, I highly recommend it! They add such a great smokey flavor to any dish and are super easy to make!

Roasted Poblano Peppers

The combination of smoky poblano peppers, creamy broth, salty tortillas and perfectly cooked shredded chicken in this dish is absolutely amazing. One of my favorite soups right now and great for game day, too!

Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

Nut-free, grain-free, dairy-free, egg-free, whole30 option, and paleo-friendly… count us IN! Such a great soup for when you are serving a crowd and looking for an allergen friendly option!

How do you cook poblano peppers?

  • How to roast poblano peppers on the stove: Place your chile on the stove burners over a medium flame. Turn with tongs as each side blisters, until the skin is toasted and charred!
  • How to roast poblano peppers in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.

What can I use in place of poblano peppers?

  • Anaheim
  • Bell pepper (milder)
  • Canned chile peppers
  • Serrano pepper (hotter)

Roasted Poblano and Chicken Soup | Lexi's Clean Kitchen

If you like this recipe, you’ll love these soup recipes:

Watch the video: 


 

Roasted Poblano & Chicken Soup

Prep Time 10 Cook Time 30 Serves 6

Ingredients

  • 1 tablespoon avocado oil or oil of choice
  • 4 medium fresh poblano chile peppers, roasted directly over an open flame or broiled for 5 minutes until blackened and blistered
  • 2 yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup carrots, chopped
  • 1 pound boneless skinless chicken breasts
  • 4 cups chicken broth
  • 1 14.5-ounce can diced tomatoes
  • 1 6-ounce can green chilies
  • 1 14.5 ounce can cannellini beans
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon coriander
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon pepper 

Garnishes

  • Tortilla chips, crumbled
  • Feta cheese, crumbled
  • 1 avocado, diced
  • Fresh cilantro, roughly chopped
  • 1 jalapeno pepper, sliced
  • 1/2 red onion, finely diced
  • 1 lime, sliced into wedges

Directions

  1. Roast Poblanos: Turn on the flame on your gas stove and place poblano peppers on the flame. Turn often until charred. OR in the oven: Place the poblano peppers on a sheet pan and drizzle with olive oil and season with salt and pepper. Toss to coat. Broil on high for 3-5 minutes, turning halfway, or until the skin is browned and blistered.
  2. In a large dutch oven, heat oil on medium-high heat.
  3. Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.
  4. Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.
  5. Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.
  6. Once at a boil, turn down heat and add in chicken. Let simmer covered for 20-25 minutes until chicken is fully cooked through and no pink remains. Take soup off the heat.
  7. Gently take the chicken out of the soup. Let cool, shred and set aside.
  8. Using a liquid measuring cup, scoop 4 cups of soup into a high-speed blender. Blend until smooth and creamy. Add pureed soup and shredded chicken back into the soup and stir well.
  9. Taste and adjust seasoning as needed.
  10. Serve warm with desired toppings!

Recipe Notes

  1. Instead of transferring 4 cups of soup to a blender, feel free to use an immersion blender in this step if desired! If using an immersion blender, make sure to leave some of the veggies whole, and avoid over-blending. The soup shouldn't be a pureed soup!
  2. This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
  3. Want to sub the poblano pepper?  Try: Anaheim, bell pepper (milder), additional canned chile peppers, cerrano pepper (hotter). OR you can omit.
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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 disclosure policy for more info!

Healthy Creamed Spinach (Made Without Cream!)

Healthy Creamed Spinach with Cashew Milk - Lexi's Clean Kitchen #creamedspinach #keto #lowcarb #holiday

This Creamed Spinach is a lightened up version of your favorite holiday classic and is made without cream for the perfect healthy and veggie-packed side for Thanksgiving! Creamy, flavorful and so simple to make! It’s keto friendly and low carb, too! Made in partnership with Pacific Foods.

Creamed Spinach Gratin with Cashew Milk - Lexi's Clean Kitchen #holidayHealthy Creamed Spinach (Without Cream)

I used to love traditional creamed spinach from this local chicken shop in New York that I grew up with. It was a holiday staple for us, but I knew it was loaded with junk! I am so excited to have made this healthier version!

The star of the show is my new favorite dairy-free milk from Pacific Foods! Their cashew milk is perfectly creamy and so delicious. It’s versatile, plant-based, and made with organic and Fair Trade Certified™ cashews!

Healthy Creamed Spinach with Cashew Milk - Lexi's Clean Kitchen #creamedspinach #keto #lowcarb #holiday

The cashew milk makes for such a hearty and creamy sauce without any of the dairy… such a win! We used butter in this, but if you want a dairy-free option, feel free to substitute the butter for extra-virgin olive oil and ditch the cheese!

Healthy Creamed Spinach with Cashew Milk - Lexi's Clean Kitchen #creamedspinach #keto #lowcarb #holiday

Watch the video here: 

 

If you like this recipe, try these other Holiday Side Dish Recipes:

Healthier Creamed Spinach

Prep Time 5 minutes Cook Time 30 minutes Serves 4

Ingredients

Directions

  1. Pre-heat the oven to 400°F. Grease a 9x9 baking dish with butter or oil of choice and set aside.
  2. In a large saucepan, heat the butter over medium-high heat.
  3. Add onion and garlic and cook until onion is translucent about 5 minutes.
  4. Add spices and cook for one minute until fragrant.
  5. Add arrowroot flour and stir for one minute until well combined.
  6. Pour in cashew milk. Mix well. Bring sauce to a boil. Once at a boil, lower heat and let simmer until thick enough to coat the back of a spoon. Add in 1/2 cup of parmesan cheese (if using) and whisk until cheese has melted, about 30 seconds. **Make sure the mixture has thickened a good amount before adding spinach.
  7. In batches, add spinach (and kale if using) to the sauce until the greens start to wilt. Taste and adjust seasoning as needed. Take off heat.
  8. Pour spinach/kale mixture into a greased 9x9 casserole dish and top with remaining parmesan cheese. Bake for 20 minutes or until bubbly and the cheese on the top is a golden brown.
  9. Serve warm!

Recipe Notes

  • Can use dairy-free milk of choice but I do love cashew milk for it's creaminess!
  • Can omit kale and use all spinach like I did in the video!
  • Make this whole30 compliant: Use ghee or extra-virgin olive oil instead of the butter and omit the cheese.
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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 disclosure policy for more info!

This post is sponsored by Pacific Foods. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!

Lexi’s Weekly Dinner Plan Week 48

This week’s Dinner Plan is filled with an assortment of veggies, protein, and nutrients to keep you energized all week long! From my favorite Maple Glazed Salmon to my Candied Pecan and Herb Salad, this week’s menu will definitely not disappoint!
Meal Plan Week 48 [gluten-free] | Lexi's Clean Kitchen

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 48 | Lexi's Clean Kitchen

Monday: Maple Glazed Salmon [30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly]

Tuesday: Candied Pecan and Herb Chicken Salad [dairy-free, gluten-free, paleo-friendly]

Wednesday: Shakshuka [30 minutes or less, dairy-free, gluten-free, paleo-friendly]

Thursday: Leftovers

Friday: Egg Roll Bowls [30 minutes or less, dairy-free, egg-free, gluten-free, paleo-friendly]

Saturday: Out

Sunday: Chicken and Kale Detox Soup [30 minutes or less, dairy-free, egg-free, gluten-free, and paleo-friendly]

Grab your free printable shopping list HERE!

Make a cocktail this week from the Lexi’s Clean Kitchen Cookbook!

The apple cider sangria on page 256 is one of my all-time favorites and is so great for serving a crowd! I also love the classic margarita on page 252!


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!

25 Paleo-Friendly Pumpkin Recipes to Make This Year

Feeling the pumpkin & Fall spirit? Don’t miss out on these 25 Paleo-Friendly Pumpkin Recipes to Make This Year! They are some amazing, unique, and fun pumpkin dishes (both savory and sweet) to enjoy this season! 25 Paleo-Friendly Pumpkin Recipes to Make This Year - Lexi's Clean Kitchen

Pumpkin Waffles from Lexi’s Clean Kitchen [dairy-free, gluten-free, paleo-friendly]

Brown Butter Pumpkin Sauce Over Zucchini Linguine from Lexi’s Clean Kitchen [30 minutes or less, dairy-free, egg-free, gluten-free, nut-free, paleo-friendly]

Easy Pumpkin Soup from Lexi’s Clean Kitchen [dairy-free, egg-free, gluten-free, nut-free, paleo-friendly]

Pumpkin BBQ Sauce from Lexi’s Clean Kitchen [30 minutes or less, dairy-free, egg-free, gluten-free, nut-free, paleo-friendly]

Creamy Pumpkin Casserole from Lexi’s Clean Kitchen [dairy-free, paleo-friendly, grain-free, no refined sugar]

DIY Pumpkin Pie Spice from Lexi’s Clean Kitchen [no sugar added, nut-free, paleo-friendly]

Chocolate Chunk Pumpkin Scones from Lexi’s Clean Kitchen [gluten-free, grain-free, paleo-friendly, dairy-free]

Chocolate Chip Pumpkin Cookies from Lexi’s Clean Kitchen [dairy-free, gluten-free, grain-free]

Pumpkin Smash Cocktail from Lexi’s Clean Kitchen [gluten-free, grain-free, paleo-friendly, dairy-free]

Pumpkin Butter from Lexi’s Clean Kitchen [gluten-free, grain-free, paleo-friendly, dairy-free]

Rosemary Paleo Pumpkin Bread from Cotter Crunch [paleo-friendly, grain-free, dairy-free]

Pumpkin Chicken Chili from Heather Christo [gluten-free, dairy-free, paleo-friendly, no added sugar]

Paleo Pumpkin Empanadas with Caramel Drizzle from Predominantly Paleo [grain-free, gluten-free, dairy-free, no refined sugar]

Grain-free Pumpkin Pie with Gingersnap Macaroon Crust and Cinnamon Vanilla Meringue from Tasty Yummies [paleo-friendly, no refined sugar, grain-free, gluten-free]

Grain-free Pumpkin Brownies from Fit Foodie Finds [no refined sugar, grain-free, dairy-free]

Pumpkin-Sage Alfredo from Inspiralized [grain-free, dairy-free, whole30 compliant, no sugar added]

Healthy Pumpkin Spice Donuts from Eating Bird Food [dairy-free, no refined sugar, grain-free, gluten-free]

Paleo Pumpkin Pie from The Healthy Maven [grain-free, dairy-free, paleo-friendly]

Paleo Pumpkin English Muffins from Running to the Kitchen [grain-free, dairy-free]

Pumpkin, Coconut, & Maple Custard Cups from Nom Nom Paleo [dairy-free, paleo-friendly, no refined sugar]

Pumpkin Spice Latte from Gourmande in the Kitchen [30 minutes or less, grain-free, dairy-free, paleo-friendly]

Vegan Pumpkin Caramels from Minimalist Baker [dairy-free, egg-free, grain-free, gluten-free, no refined sugar, paleo-friendly]

Coconut Flour Pumpkin Bars from Detoxinista [grain-free, dairy-free, paleo-friendly]

Grain-free Stuffed Pumpkin from Eat Your Beets [no added sugar, grain-free, dairy-free, paleo-friendly]

Sweet Harvest Pumpkin Ice Cream from Love and Lemon [grain-free, dairy-free, no refined sugar, paleo-friendly]

Happy PUMPKIN season!