Chicken “Pizza” Sheet Pan Dinner

This simple chicken sheet pan dinner is packed with veggies and flavored to taste like pizza for a unique weeknight dinner! It’s easily customizable to add your favorite “pizza” toppings, is gluten-free and easily made low-carb for a meal everyone can enjoy. This recipe comes to us today from the new book by Cassy Joy Garcia, “Cook Once, Eat All Week”!

Finished pizza chicken sheet pan dinner

Pizza Flavored Sheet Pan Chicken and Veggies

This sheet pan chicken dinner is just SO FUN! It’s coming to us today from “Cook Once, Eat All Week”, Cassy Joy Garcia’s newest book. When we were flipping through the pages trying to decide which recipe to share (this was hard, because they all looked so good!) we were instantly in love with how unique this sheet pan dinner recipe sounded! It basically has all the flavor and fun of pizza, but made hearty and healthy using protein and veggies!

And of course, like so many sheet pan dinners, it’s so easy to throw together! Her book is all about meal prep made easy (see below for more about this) so we made a few minor modifications from her recipe so it could be made as a stand alone dish. We’re sure you’re going to love this dinner so much you’ll definitely want to grab a copy of her book now to see how she guides you on how to make meal prep easy.

Other Options for this “Pizza” Sheet Pan Dinner:

This sheet pan recipe is chock full of chicken, veggies and fun pizza toppings. Cassy has suggested her favorites, and we’re adding to that and suggesting a few other options you might find fun to substitute in for this dinner depending on what you have in the house:

  • Jalapeños
  • Spinach
  • Sausage
  • Side of Marinara Sauce
  • Red Onions
  • Barbecue Sauce

Copy of "Cook Once, Eat All Week"

I’ve known Cassy for around 4+ years now, and she instantly became one of my closest friends right when I met her. Nothing makes me happier than meeting an Internet/blog friend who becomes an in-real-life best friend! We go to conferences together, we go on girl trips, and she even introduced me to Beautycounter! She is just the best.

Let me tell you about Cassy: She is genuine, beyond kind, and SO hard working. So, when she told me about her new book concept I had no doubt it would be an amazing resource, but when I opened it, I was BLOWN AWAY. Ya’ll, this book is amazing. It reinvents meal prepping and combines it with batch cooking in a way that makes your weekly meals fun and exciting, without spending the entire day in the kitchen over the weekend!  This is one of those books that anyone looking for a REAL solution to help them eat healthy and delicious meals, while also wanting to save time and money, needs in their kitchen!

Here’s the premise of Cook Once, Eat All WeekYou have a prep day to get all your main ingredients ready to go – a protein, veggie and a starch – then you can make 3 (or more, depending on your needs) different meals throughout the week with those prepped main ingredients.

  • The book gives you 26 weeks of recipes: 123 recipes, sauces, and spice blends.
  • Each week will look a little different!
  • There’s also a chapter full of bonus 20-minute meals.
  • Optional Instant Pot and slow cooker instructions are included to save even more time!
  • Meal storage and reheating tips.
  • Supports diets including: gluten-free, dairy-free, Paleo, low carb, egg-free, kid-friendly and more.
  • Nutritional facts included!

Plate of chicken breast sheet pan dinner

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Grab a copy of Cook Once, Eat All Week here!


Chicken "Pizza" Sheet Pan Dinner

Prep Time 00:10 Cook Time 00:20 Inactive Time 00:00 Total Time 00:30 Serves 4

Ingredients

  • 2 cups cubed chicken breasts (see note)
  • ¼ cup ranch dressing
  • 1 cup cherry tomatoes
  • 2 cups 1" cauliflower florets, or leftover cubed yellow potatoes (see note)
  • 1 cup shredded mozzarella cheese
  • 2 ounces sliced pepperoni
  • 1 cup sliced mushrooms
  • 2 tablespoons sliced black olives
  • ½ green bell pepper, sliced 
  • ½ teaspoon red pepper flakes, for garnish
  • Optional: We love serving this with a side of warm marinara sauce!

Directions

  1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
  2. Toss the cooked chicken with the ranch dressing, then spread the chicken on the lined baking sheet.
  3. Cut the tomatoes in half and sprinkle them on top of the chicken. Follow with the cauliflower (or potatoes) and then the cheese. Season the entire sheet pan with salt and pepper. Layer the pepperoni, mushrooms, black olives, and bell pepper on top of the cheese.
  4. Bake for 20 minutes, until the toppings are browned and the cheese is bubbly and the cauliflower is cooked through. Garnish with the red pepper flakes, additional ranch dressing (if desired) and serve!

Recipe Notes

  1. This recipe is an excerpt from "Cook Once, Eat All Week" by Cassy Joy
    Garcia, which is a meal prep book. This recipe is intended to be cooked after a meal prep day, but we've adapted it slightly to be used as a solo stand alone recipe. This recipe is reprinted with permission.
  2. In "Cook Once, Eat All Week" Cassy uses cubed turkey breasts instead of chicken for this meal, but we felt it easier to use chicken if you haven't completed the whole meal prep as her book indicates.
  3. We substituted the option to use cauliflower florets to keep it low carb, and because most people don't have cooked potatoes. Make sure to cut the cauliflower florets on the smaller side, around 1", so they cook in the indicated amount of time. But feel free to opt for the original use of cubed potatoes if you have them.
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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!

Sun-Dried Tomato Chicken Salad

A fresh take on a classic lunch staple: tangy sun-dried tomato and capers with a light mayo based chicken salad!

Sun dried tomato chicken salad in a wrapSun Dried Tomato Chicken Salad

If it’s not broke, don’t fix it and chicken salad for meal prep is a recipe that sure isn’t broke. We’ve made it a few times here on LCK, but this time we’re making it with an Italian-esque makeover: a mayo based chicken salad with sun-dried tomatoes, capers, parsley and white wine vinegar. It’s salty, tangy and really delicious.

As with all chicken salad, it’s easiest to use either leftover chicken or grab a rotisserie chicken. If doing it this way, this meal prep takes about 5 minutes! If you’re using a rotisserie chicken you can either double up on this recipe since it only calls for 2 cups of chicken, or use the remainder of the chicken for a dish such as Buffalo Chicken Dip, Loaded Paleo Nachos, or Chicken Soup. If you want to make the chicken fresh, you can make shredded chicken in the Instant Pot or slow cooker!

Chicken salad sun dried tomatoes in a bowl

Ingredients for this Sun Dried Tomato Chicken Salad:

  • shredded chicken (make fresh or better yet use leftover or a rotisserie chicken)
  • mayo (we love avocado oil mayo for healthy fats)
  • sun-dried tomatoes packed in oil
  • capers
  • parsley
  • green onion
  • white wine vinegar (or lemon juice)
  • salt and pepper

Wrapping up chicken salad

Ways to Use Chicken Salad:

  • Make it classic with a sandwich! Add baby spinach and avocado if you’re feeling fancy.
  • Wrap it up! There are luckily now a lot of gluten-free wraps, or you could try using a gluten free tortilla, like Siete brands.
  • Serve it over a bed of lettuce. Any lettuce would work here ranging from a classic romaine to a baby kale or spinach.
  • Or wrap it up with lettuce! Check out our post all about making Lettuce Wraps.
  • Put it in an avocado! This flavor combo will be pretty awesome.
  • Serve it with crunchy crackers. There are lots of gluten-free brands, and also some seed based or cheese crackers for low carb.
  • Stuff it in a scooped out cucumber. Scoop the seeds out of the cucumber and stuff in the chicken salad! We’d recommend a traditional cucumber here, which tend to be larger than the European or greenhouse cucumbers.
  • Or just eat it! It’s that good.

How many days can you keep homemade chicken salad?

Homemade chicken salad stays good for 3 to 5 days in the refrigerator!

Sun dried tomato chicken sandwich

Like this chicken salad recipe, check out these others:

Sun-dried Tomato Chicken Salad

Prep Time 00:05 Cook Time 00:00 Inactive Time 00:00 Total Time 05:00 Serves 2

Ingredients

  • 2 cups cooked chicken, shredded
  • 1/3 cup organic mayonnaise (homemade or store-bought), add more as needed
  • ⅓ cup sun-dried tomato packed in olive oil, drained and chopped fine
  • 2 tablespoon parsley
  • 2 tablespoons capers
  • 2 green onion
  • 2 teaspoons white wine vinegar, or lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions

  1. Add all ingredients to a medium bowl. Stir to combine. Taste and adjust seasoning.
  2. Store in a container and use for up to 5 days.
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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!

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Apple Cinnamon Baked Oatmeal (Gluten-Free)

This Apple Cinnamon Baked Oatmeal recipe is just what you need to make for breakfast! It is as good freshly baked as it is for meal prep. This classic flavor combination smells so good when it is baking, and bonus it’s so easy to put together. This dairy-free and gluten free oatmeal bake doesn’t contain any refined sugars and is a great fiber-rich and filling breakfast or snack.

How do you cook oats in the oven?

Apple Cinnamon Baked Oatmeal

Everyone has been absolutely loving our new Peanut Butter, Banana, Chocolate Chip Baked Oatmeal, so we decided to make another amazing version!

You CANNOT go wrong with apple and cinnamon baked in an oatmeal, right? This flavor combination reminds me of the little oatmeal packets I used to have when I was a kid, but of course cleaned up and using whole ingredients that I feel good about baking with and eating. It’s so easy to put together, using only one bowl and once it’s mixed together you place it in the oven and forget it. It’s perfect for breakfast, an after school snack or to bring along to a potluck.

How long do you keep baked oats in the fridge

What is baked oatmeal?

Baked oatmeal is essentially an oatmeal casserole! It combines oats, milk of choice, flavoring and eggs with hands-off baking in the oven!

How do you make baked oatmeal?

It’s so easy!

  • Combine your dry ingredients.
  • Add in your wet ingredients.
  • Pour into your greased, or lined with parchment paper, baking dish.
  • Bake!

Can I bake oats?

How do you serve baked oatmeal?

There are a few ways you can serve baked oatmeal, besides digging right in with a spoon! You can scoop out a serving into a bowl and add a little extra milk of choice, like a warm cereal. You can slice it and eat is as warm or cold. This makes it a great meal prep options as you can bake it and eat some immediately and pack the rest away for later.

If you like this oat recipe, check out these others:

Apple and Cinnamon Baked Oatmeal

Prep Time 00:10 Cook Time 00:40 Total Time 00:50 Yields 9

Ingredients

Directions

  1. Pre-heat oven to 350 degrees and grease an 8" x 8" oven-safe dish. If desired, prepare a parchment sling by cutting out a piece of parchment paper slightly larger than the pan and placing it inside.
  2. In a large bowl add eggs and whisk to combine. Then almond milk, maple syrup, apple sauce, oil, and vanilla and whisk to fully combine. 
  3. To the wet ingredients add oats, baking powder, chia, cinnamon, salt and grated apples and mix until fully combined.
  4. Pour into prepared 8"x 8" dish and bake for 40 minutes, until the center is just barely firm.
  5. Scoop and serve warm as is or with almond milk, or cool and slice into 9 square portions.

Recipe Notes

  1. We topped the oatmeal bake with a few pieces of diced apple. Reserve a small piece of the apple before grating if desired to top the oatmeal bake with.
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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!

Apple Sage Turkey Meatballs (Gluten-Free)

These Apple Sage Turkey Meatballs are the perfect fall dinner. They’re warm and comforting with just enough hint of spice to make you remember the season has changed. But even better is that you can have them on your table in under 30 minutes after coming home from fantastic fall activities! Oh, and they’re paleo, gluten-free and absolutely kid-friendly!

turkey apple meatballs paleo

Apple Sage Turkey Meatballs

Whether you love it or hate it, fall is just around the corner! And this is our quintessential welcome Fall easy 30 minute dinner! For so many of you the welcoming of this season means back from vacations and back to school! This time can be an adjustment, and the last thing you need is to be running around the kitchen making a complicated meal. So we’ve got your covered with these super easy and delicious Apple Sage Turkey Meatballs.

turkey apple meatballs baby

These meatballs are super easy to prepare and SUPER YUMMY. They’re barely sweet from the apples with a hint of warmth from the allspice. I had to include the sage that’s growing so well from my garden and it was the perfect addition. We opted to pan-sear these first to give a nice caramelized flavor before finishing cooking them in the oven, but feel free to bake them from the start all the way through if you don’t want the extra step.

We like to serve them with butternut squash noodles (or sweet potato noodles) that we quickly sauté up with some garlic and oil. For a more kid-friendly option feel free to serve with some pasta with garlic and olive oil. Either way, they’re just what you’ll want on your table for dinner!

turkey meatballs for toddlers

Love this meatball recipe? Check out these others:

Apple Sage Turkey Meatballs

Prep Time 00:10 Cook Time 00:16 Total Time 00:26 Yields 12

Ingredients

  • 1 lb. ground turkey (light or dark meat)
  • 1 medium apple, peeled and grated
  • 1 egg, beaten
  • 3 cloves garlic, minced
  • 3 tablespoons almond flour
  • 1 tablespoon (about 5 leaves) fresh sage
  • 1 teaspoon white ground pepper
  • 1 teaspoon onion powder
  • 1/2 teaspoon fine sea salt
  • pinch allspice
  • 1 tablespoon avocado oil

Directions

  1. Pre-heat oven to 375º and line a rimmed baking sheet with parchment paper.
  2. In a large bowl add all of the ingredients and mix until fully combined. Form into 12 meatballs.
  3. Heat a large skillet over medium high heat. Once hot, add oil. Add meatballs, taking care to leave enough space in between each and brown meatballs on all sides, about 2 minutes per side. You may need to do this step in batches depending on how large your skillet is. (See note)
  4. Transfer browned meatballs to the prepared baking sheet and bake in the oven until fully cooked through and reached an internal temperature of 165º,  about 10-15 minutes.
  5. Serve meatballs hot with butternut squash noodles or pasta.

Recipe Notes

  1. Although we love the caramelized apple due to the extra step of browning these meatballs, you can skip this step and just bake in the oven. Bake at 400º for 10-15 minutes until the meatballs have fully cooked through and reached an internal temperature of 165º.
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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!

Meal Prep: 8 Budget Friendly Lunches

Today we are taking minimal ingredients, and making them last! Two awesome dishes made into 8 easy and budget friendly meal prep lunches! This post is made in partnership with my friends at Ello and I am so excited to work with them!  Here’s how this works: We are making two different dishes that will each make 4 meals. So if you are cooking lunches for 2 people, you will each have 4 lunches for the week, a total of 8 prepped lunches. The Asian Chicken and Veggies and Grilled Chicken Kebabs with Broccoli Pesto recipes are budget friendly, nutritious, and made quickly! A meal prep win!

Meal Prep: 8 Budget Friendly Lunches

Meal Prep: 8 Budget Friendly Lunches

Making lunches can often be overlooked when planning meals for the week, resulting in unhealthy take-away choices made on-the-go while at work. While sometimes there is a little leftover from dinner that is enough to take to work the next day, it isn’t something you can count on unless you’ve planned ahead. We wanted to brainstorm an easy way to get lunch ready for two adults at home for almost the entire week (saving one free day for an office lunch or meeting) using one shopping list that could easily be pepped together! We came up with a shopping list with 10 items (not including pantry staples) that will cook our new Asian Chicken and Veggie dish and Grilled Chicken Kebabs with Broccoli Pesto. The dishes are both unique on their own and don’t leave you feeling like you’ve ate the same thing all week. So go ahead and use this easy meal prep plan for your lunches all week!

Tips For Cooking Both Meals at Once:

Want to make both of these meals at once? Use these prep tips to make cooking a breeze:

  1. Cut the chicken at the same time: 1-1/2″ pieces for the kebabs, and 2″ pieces for the Asian Chicken! Go ahead and marinate the meat for the kebabs ahead of time while you prepare the Asian Chicken dish!
  2. Prep the broccoli at the same time: 3 cups (6-3/4 ounces) small 1/4″ florets for Asian chicken and 1 cup florets (2-1/2 ounces) for Broccoli Pesto:
  3. Make cauli-rice at the same time: Cook both 16 ounce bags of cauli-rice ahead of time in a large saute pan. Add half from the pan to 4 Ello meal prep containers, and then leave the other half in the pan to add with the prepared broccoli pesto before placing in containers.

Meal Prep: 8 Budget Friendly Lunches

I am seriously so in love with my Ello DuraGlass Food Storage Containers. With other glass tupperware I have tried, sometimes the lids don’t pop on well, sometimes they don’t stack easily, and so on. These containers are so well-made and are my new go-to! I also love the silicone colors because they grip well too! Perfect for stacking.

  • Mighty tough: Silicone sleeve protects glass from chips + scratches.
  • Everything tastes better in glass: Won’t stain or smell.
  • Nobody likes a lunch bag leak:  The clear air tight lids won’t leak.
  • Easy-to-pair color match lids: Because life’s already hard enough.
  • Wash away: All parts top rack dishwasher safe, sleeve and all. No need to remove sleeve for oven + cleaning!
  • Comes in all different sizes: For sides, mains, leftovers, and more!
  • Safe for cooking: Freezer safe, microwave safe without lid, and oven safe up to 450F without lid.
  • Free of: BPA, phthalates, PVC, lead and cadmium free.
  • Where I get mine: Available at Target now and Amazon next month!

Meal Prep: 8 Budget Friendly Lunches

I love that they are colored so I don’t loose my lids, and know what dish is for who and for what day!


Take this shopping list to the store to make both the Asian Chicken and Veggies and Chicken Kebabs with Broccoli Pesto!

Shopping List:

  1. 2-1/2 lb. boneless, skinless chicken breast, cut into 1.5″ cubes
  2. 2 medium heads of broccoli (organic whenever possible)
  3. 1 onion
  4. 1 head garlic
  5. 1 red pepper (organic whenever possible)
  6. 1 pint cherry tomatoes (organic whenever possible)
  7. 1 bunch basil (organic whenever possible)
  8. 1-8oz container mozzarella ciliegine or bocconcini (aka small mozzarella balls!)
  9. 1 lemon
  10. 2-16 ounce bags Cauliflower Rice

Pantry Staples (that you likely already have):

  • Olive Oil
  • Rice Wine Vinegar or Apple Cider Vinegar
  • Coconut Aminos (soy sauce substitute)
  • Fish Sauce (optional)
  • Italian Seasoning

Dish number 1: Asian Chicken and Veggies

Meal Prep: 8 Budget Friendly Lunches

Dish number 2: Grilled Chicken Kebabs with Broccoli Pesto

Meal Prep: 8 Budget Friendly Lunches

Recipes:

Asian Chicken and Veggies

Total Time 00:25 Serves 4

Ingredients

Asian chicken and Veggies

Directions

For Asian Stir Fry:

  1. Heat 1 tablespoon oil in large skillet over medium heat. Once hot, add onion and red pepper and cook until beginning to soften 5-7 minutes.
  2. Add garlic and broccoli florets and stir to combine. Carefully add 1/2 cup water and let broccoli cook until beginning to soften, 3-5 minutes.
  3. Move the vegetables to the sides to clear a space in the middle of the pan, and add 1 tablespoon oil and then the chicken. Season with salt and pepper and let brown on one side, undisturbed for 5 minutes.
  4. Meanwhile, cook 16 ounce bag cauli-rice: heat a large skillet over medium heat and add 1 teaspoon of oil. Once hot, add cauli-rice and salt and pepper to taste and cook for 3-5 minutes until hot.
  5. After 5 minutes, flip chicken and add coconut aminos, rice wine vinegar and fish sauce, if using, and continue to cook for 3-4 minutes until chicken is cooked through and sauce has barely reduced. (See note about thickened sauce)
  6. Divide asian chicken and cauli-rice between four Ello meal prep containers. Let cool completely in refrigerator before covering.

Recipe Notes

  1. To thicken coconut aminos sauce make a slury with 1/2 teaspoon arrowroot powder  whisked with 1/2 teaspoon water and add to sauce at the end of cooking
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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!

    Grilled Chicken Kebabs with Broccoli Pesto

    Total Time 00:25 Serves 4

    Ingredients

    • 1 lb. boneless, skinless breast, diced to 1-1/2" pieces
    • 1/4 cup plus 1 tablespoon olive oil, divided
    • 1 teaspoon italian seasoning
    • 3 garlic cloves, divided
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon pepper
    • 1 pint cherry tomatoes
    • 1 cup broccoli florets
    • 1/4 cup basil
    • 1 tablespoon lemon juice
    • 1 teaspoon lemon zest
    • 1 8oz. container mozzarella bocconcini

    Directions

    1. Combine chicken, 1 tablespoon olive oil, 1 teaspoon italian seasoning, garlic, 1/4 teaspoon salt and 1/2 teaspoon black pepper and toss to coat.
    2. Assemble 8 skewers by alternating two pieces chicken and two grape tomatoes, leaving room on both ends for mozzarella balls after grilling.
    3. Prepare a grill, or heat a grill pan over medium heat.
    4. Place skewers on grill grate or pan, being careful not to overcrowd, for 5 minutes. Cover the grill, or the grill pan. Flip the chicken, and continue to cook uncovered for an additional 3 minutes, or until chicken has cooked through and reached 165º and let cool briefly.
    5. Combine remaining 1/4 cup olive oil, broccoli, basil, lemon juice and zest and 1/4 teaspoon salt in a high-speed blender and blend until completely combined. Taste and adjust seasoning as desired.
    6. Meanwhile, cook 16 ounce bag cauli-rice: heat a large skillet over medium heat and add 2 tablespoons broccoli pesto and add cauli-rice and cook for 3-5 minutes until hot.
    7. Once skewers are cool enough to handle, place mozzarella balls on each end.
    8. Divide caulirice and skewers in 4 Ello meal prep containers and top with broccoli pesto, or place in small container.

    Recipe Notes

    1. These are the small mozzarella balls about 2" in diameter.
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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!

    P.S. Enter the giveaway over on Instagram here.

    This post is sponsored by Ello Products. 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 56

    Lexi's Weekly Dinner Plan Week 56 | Lexi's Clean Kitchen
    Happy holidays from all of us here at LCK! This week’s Dinner Plan is filled with my favorite holiday EATS! From Apple Cider Braised Chicken to Slow Cooker French Onion Soup, this meal plan will definitely not disappoint!

    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 56 | Lexi's Clean Kitchen

    Monday: Christmas Day

    Tuesday: Christmas Leftovers

    Wednesday: Loaded Eggplant [dairy-free, grain-free, paleo-friendly, vegetarian]

    Thursday: Gluten-Free Hidden Veggie Mac & Cheese [grain-free, gluten-free, egg-free]

    Friday: Leftovers

    Saturday: Apple Cider Braised Chicken [one-pot, grain-free, gluten-free, refined sugar-free]

    Sunday: NYE + Slow Cooker French Onion Soup [grain-free, dairy-free and paleo-friendly if you omit the cheese]

    Grab your free printable shopping list HERE!

    Cook from the Lexi’s Clean Kitchen Cookbook this holiday season!

    Apps: The Pork Belly Brussels Sprouts with Lemon Dressing on page 236, Spinach Dip-Stuffed Mushrooms on page 116, The Ultimate Meat & Cheese Board, Easy Chorizo and Kale Soup on page 130, Shredded Brussels Sprouts Salad on page 154, Winter Harvest Salad on page 138, and The Best Shrimp Cocktail on page 92 are my go-tos!

    On The Side: The Pork Belly Brussels Sprouts with Lemon Dressing on page 236, Caramelized Butternut Squash on page 220, and Creamy Mashed Roots Two Ways on page 238

    Cocktails: Apple Cider Sangria on page 256

    Main Dishes: Holiday Desserts: Nanny’s Potted Chicken on page 160, Balsamic Braised Short Ribs on page 204, and Maple-Crusted Salmon on page 186

    Holiday Desserts: Crunchy Chocolate Cookies on page 294, Brown Butter Apple Crisp on page 308, and Pear Tartlets on page 290


    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!