Paleo Asian Beef and “Rice” Meal Prep
![Slow Cooker Asian Beef Bowls [low-carb, grain-free, dairy-free] | Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2013/12/Slow-Cooker-Asian-Beef-Bowls-PIN.jpg)
This healthy asian paleo beef recipe, made mostly in the slow cooker, is the perfect make ahead lunch or dinner! It’s paired with cauliflower “rice” and veggies and is a great low-carb, whole30 and paleo meal prep. Double the recipe and you can also make it dinner one night and lunch for the next few days!
Paleo Asian Beef Rice Bowl
This Whole30, Keto and Paleo Asian Beef and Rice bowl is a great addition to your meal prep rotation! The savory shredded beef is cooked in a slow cooker and then served with veggies, paleo cauliflower rice and a really delicious asian style sauce. We use onions, red pepper and broccoli but you can really swap out with any veggies you have on hand that you think will go well in this dish like carrots, bok choy, or cauliflower.
What You Need to Make this Slow Cooker Paleo Beef Recipe:
- Boneless chuck roast (feel free to double this amount if you want extra meat for future meals)
- Coconut aminos (this is a soy-free and gluten-free alternative to soy sauce)
- Coconut sugar
- Rice wine vinegar
- Garlic
- Toasted sesame oil
- Ginger
- Cauliflower (to make the grain-free “rice”)
- Red bell pepper
- Onion
- Broccoli florets
- Scallions
- Sesame seeds
Can You Use Premade or Frozen Cauliflower Rice?
Yes! We take advantage of frozen cauliflower all the time, and love that it’s readily available now. There isn’t much difference between fresh or frozen except that the frozen can hold a little bit more water in it. So if you don’t want to do the extra step of making your own cauliflower rice, feel free to use premade!
Watch the video:
If you like this asian inspired recipe, check out these others:
- Paleo Mongolian Beef
- Paleo Chicken and Broccoli
- Cauliflower Fried Rice
- Spaghetti Squash Pad Thai
- Paleo Chicken Stir Fry
- Egg Roll Soup
Crock-Pot Asian Beef & Paleo 'Rice' Bowls
Ingredients
- 2 lb grass-fed boneless chuck steak
Marinade
- 1/4 cup coconut aminos
- 3 tablespoons coconut sugar
- 3 garlic cloves, crushed
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground pepper
- Optional: Pinch red pepper flakes
Paleo Rice Bowls
- 1 medium head cauliflower
- 2 garlic cloves, minced
- 2 tbsp extra-virgin olive oil
- 1 red pepper, sliced
- 1 onion, sliced
- 2 cups broccoli
- Optional: add any veggies you desire
- 1/4 cup coconut aminos
- 3 tablespoons rice vinegar
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon fine sea salt, to taste
- 2 scallions, sliced, for garnish
- 1/2 teaspoon sesame seeds, for garnish
Directions
- Season chuck with salt and pepper and in a large skillet, greased, sear on both sides for 30 seconds.
- Place boneless chuck steak in slow cooker.
- In a bowl mix together marinade and pour over chuck. Cook on high for 4 hours.
- Once done, remove from crock-pot and shred, discarding the fat.
- Pulse cauliflower in food processor until rice-sized pieces form.
- In a pan heat 1 tablespoon of oil and 1 garlic clove for 30 seconds until flagrant. Add cauliflower rice and mix for 3 to 5 minutes until softened. Remove from heat and set aside.
- Add 1 tablespoon of oil to pan along with last garlic clove. Add in veggies and sauté for 5-8 minutes until translucent. Add coconut aminos, rice vinegar, red pepper flakes, and salt. Mix and let cook for an additional 5-8 minutes, until soft. Add in shredded beef and let cook together for 5 minutes.
- Assemble: In a bowl, add cauli rice and then add veggie/beef mixture. Garnish with sesame seeds and scallions.
Recipe Notes
- You can mix up any vegetables you have on hand!
Nutrition
Paleo Asian Beef and “Rice” Meal Prep
This Sheet Pan Chicken Fajitas recipe is an easy and delicious weeknight dinner that you need to add on rotation right now! It comes from my girlfriend Gina’s newest cookbook, Skinnytaste One and Done and I am so excited to share it with you today! It’s a no mess, no fuss, easy dinner that everyone will love, plus you can serve it with all of your favorite fixins’!
Sheet Pan Chicken Fajitas
Most of you probably know Gina, but if you don’t, let me tell you — she is seriously one of the most talented, sweet, humble, caring, and genuine people out there. She is also a killer cook, and makes the most GORGEOUS cookbooks. This is her THIRD cookbook, and I am beaming writing this because I am truly so proud of her. It’s just one of those books that needs to be in your collection. It’s stunning, packed with incredible recipes, and absolutely has something for everyone!
Skinnytaste One and Done is organized to help you make amazing dishes without all of the mess. It includes everyday cooking equipment such as an Instant Pot®, a sheet pan, a Dutch oven, a skillet, a slow cooker, and an air fryer. This book is so well done (not surprising!), and I have so many other recipes bookmarked, like the Open Faced French Onion Burgers, Turkey Cheeseburger Soup, Weeknight Chicken Souvlaki, and so many more.
This book has 140 healthy, family-friendly recipes, 120 full-color photos, nutritional information for every recipe, and Gina’s cooking tips! PLUS, even if you don’t own all of the appliances, Gina gives alternative cooking directions using everyday cooking equipment where possible, so you won’t miss out!! She’s just the best.
These healthy sheet pan chicken fajitas are marinated to perfection, and come together in under 30 minutes. You will be the star of dinner!!!
Want other sheet pan recipes? Try these LCK favorites:
- Sheet Pan Chicken and Veggies
- Sheet Pan Classic Breakfast (Eggs, Bacon, Potatoes)
- Sheet Pan Root Vegetable and Sage Pesto Salmon
- Sheet Pan Buffalo Chicken and Veggies
- Sheet Pan Marinated Steak Tips with Veggies
- Sheet Pan Herb Butter Salmon with Blistered Tomatoes and Green Beans
- Sheet Pan Curry Chicken and Vegetables
- Sheet Pan Chorizo and Eggs Mexican Breakfast
- Sheet Pan Lemon Cod with Green Herb Sauce
- Sheet Pan Ranch Chicken and Veggies
And make sure to grab this amazing cookbook, Skinnytaste One and Done!! Those of you that know Gina, know that she puts her heart into her work and you can absolutely trust that these recipes will be family favorites! Plus, with the holidays approaching, it will make for the PERFECT gift (for yourself and others)!!
Sheet Pan Chicken Fajitas
Ingredients
For Chicken and Veggies
- 1⁄4 cup pineapple juice
- Grated zest and juice of 1 lime
- 1 tablespoon olive oil
- 1⁄4 cup chopped onion
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 pound boneless, skinless chicken breasts, cut lengthwise into 11⁄2-inch-thick strips
- Cooking spray (we used avocado oil)
- 1 green bell pepper, cut into 1⁄4-inch slices
- 1 red bell pepper, cut into 1⁄4-inch-wide slices
- 1 large onion, cut into 1⁄4-inch-wide slices
- Freshly ground black pepper
For Guacamole
- 4 ounces avocado (about 1 small avocado)
- Juice of 1⁄2 lime
- 1⁄4 teaspoon fine sea salt
- 2 teaspoons chopped fresh cilantro
FOR ASSEMBLY
- 8 tortillas (We love Siete brand or local corn tortillas)
- 1⁄2 cup (2 ounces) shredded cheese (we used cheddar)
Directions
- For the chicken and vegetables: In a liquid measuring cup, whisk together the pineapple juice, lime zest, lime juice, olive oil, onion, garlic, chili powder, cumin, oregano, smoked paprika, and 1⁄2 teaspoon of the salt.
- Place the chicken in a large bowl and add the marinade, making sure to evenly coat all the pieces. Refrigerate for at least 1 hour or as long as overnight.
- Adjust an oven rack in the center and another 4 to 6 inches from the broiler and preheat the oven to 400°F. Spray a large rimmed sheet pan with oil and set aside.
- Remove the chicken from the marinade, shaking off any excess, and place it on the prepared pan. Add the bell peppers and onion to the bowl with excess marinade, and toss well. Spread the vegetables evenly on the pan around the chicken and sprinkle with the remaining 1⁄2 teaspoon salt and pepper to taste.
- Bake on the center rack until the chicken is almost cooked through, about 15 minutes.
- Meanwhile, for the guacamole: Mash the avocado in a small bowl with a fork. Add the lime juice, salt, and cilantro, and stir to combine. Set aside.
- Switch the oven to high broil. Give the vegetables and chicken a good toss, move to the top rack, and broil until the vegetables are slightly charred and the chicken is cooked through, 4 to 5 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Place the tortillas directly on the top oven rack and broil until warm and slightly charred, about 1 minute, or char on an open flame on the stove top. Slice the chicken into smaller pieces and mix with the vegetables.
- To assemble, evenly distribute the chicken and vegetables among 8 tortillas. Top with the guacamole and cheese.
Nutrition
Sheet Pan Chicken Fajitas
This Sheet Pan Cod with Vegetables in Lemon Herb Sauce is the ultimate Spring or Summer meal with perfectly cooked lemon herb cod, tender veggies, and a delicious green sauce. It’s the ultimate sheet pan fish dish everyone will love!
Sheet Pan Cod with Vegetables in Lemon Herb Sauce
This sheet pan fish dish is a light and quick weeknight dinner you can get on the dinner from start to finish in just over a half an hour with minimal clean up! Sheet pan dinners are the best because they minimize clean up by utilizing one cooking vessel and they make cooking hands off. This sheet pan dinner is low carb for a nice light meal that is still going to leave you satisfied because it is packed with flavor and loaded with fresh, in-season vegetables.
The green herb sauce is made of few different herbs and aromatics with a punch of acidity thanks to the lemon that makes this dish really stand out!
Tips for sheet pan cooking:
- Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
- Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
- Use parchment paper to make clean up a breeze.
- Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
I love using cod over Tilapia since cod is almost always farm-raised. Farm-raised fish have been found to have high concentrations of antibiotics and pesticides so I try to avoid them and buy wild fish that I can trust!
If you like this recipe, try these other sheet pan meals:
- Sheet Pan Chicken and Veggies
- Sheet Pan Classic Breakfast (Eggs, Bacon, Potatoes)
- Sheet Pan Root Vegetable and Sage Pesto Salmon
- Sheet Pan Buffalo Chicken and Veggies
- Sheet Pan Marinated Steak Tips with Veggies
- Sheet Pan Herb Butter Salmon with Blistered Tomatoes and Green Beans
- Sheet Pan Curry Chicken and Vegetables
Sheet Pan Lemon and Herb Cod and Green Veggies
Ingredients
- 1 lb. green beans, cleaned and trimmed
- 1 yellow onion, thinly sliced
- 8 cloves garlic, divided
- 4 teaspoons avocado oil, divided
- 2 teaspoons fine sea salt
- 1-1/4 teaspoon ground black pepper
- 1/2 cup parsley, cleaned and picked
- 1/2 cup cilantro, cleaned and picked
- 1/4 cup dill, cleaned
- 1 scallion
- 2 teaspoons lemon zest
- 2 teaspoons lemon juice
- 1 large zucchini, diced to 1/2" thick slices
- 2 lb. wild caught cod, cut into 4 even pieces
- lemon slices, for garnish
Directions
- Pre-heat oven to 400ºF.
- On a rimmed baking sheet combine green beans, onion, 6 garlic cloves, 2 teaspoons avocado oil, 1 teaspoon fine sea salt and 1/2 teaspoon ground black pepper.
- Bake in oven for 10 minutes.
- Meanwhile make lemon in herb sauce: In a blender combine 2 cloves garlic, parsley, cilantro, dill, scallion, lemon zest, lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper and blend until combined. Set aside.
- Remove sheet pan from oven and add sliced zucchini with green bean mixture and combine. Clear space in the middle of the sheet pan to add the fish. Place fish on sheet pan and lightly drizzle with remaining 2 teaspoons oil, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Return to oven and continue to bake for 15-17 minutes, or until the fish is just cooked through. (See note)
- Drizzle cooked fish and vegetables with lemon herb sauce and garnish with lemon slices!
Recipe Notes
- You can tell a fish is cooked through by sticking a thin knife in the center. The fish is fully cooked when there is no resistance when inserting the knife or the fish reaches a temperature of 145ºF in the center.
Nutrition
Sheet Pan Cod with Vegetables in Lemon Herb Sauce
This One-Pan Shrimp and Green Beans recipe in Chinese Garlic Sauce is the perfect, easy, whole30 compliant weeknight meal made in under 30 minutes!
One-Pan Shrimp and Green Beans in Chinese Garlic Sauce
I love healthy versions of my favorite Chinese food recipes! Growing up, we often ordered Chinese food, and while I have a clear memory of how delicious it was, it’s obvious now how unhealthy those dishes can be. This garlic sauce is thick and flavorful, and reminds me so much of a yummy oyster sauce I used to order as a kid!
I love serving this dish over cauliflower rice, but white rice would be delicious too!
Want other heathy Asian food recipes? Here are some favorites:
Shrimp and Green Beans Recipe
Watch the video:
Shrimp and Green Beans in Chinese Garlic Sauce
Ingredients
- 3-4 cups (1 pound) green beans, trimmed
- 2 teaspoons oil, for skillet
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1/4 cup plus 4 teaspoons water, divided
- 1/4 cup coconut aminos
- 1 tablespoon seasoned rice vinegar
- 3 cloves garlic, minced
- 2 teaspoons fresh grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon sriracha, or more to taste
- 2 teaspoons arrowroot
- 3/4 pound shrimp, cleaned
Directions
- Heat 2 teaspoons oil in a large skillet over medium heat. Add green beans and season with salt and peppers. Sauté for 2-3 minutes until beginning to soften. Reduce heat and carefully pour 1/4 cup water in hot skillet (it will sputter, so be careful of steam) and cover pan with a tight fitting lid to steam for 10 minutes. Monitor carefully to make sure the water does not completely evaporate before the beans have steamed, adding more if necessary so they do not burn.
- Meanwhile, in a small bowl whisk together coconut aminos, rice vinegar, garlic, ginger, sesame oil and sriracha and set aside.
- In a separate small bowl whisk arrowroot and 4 teaspoon water to make a slurry to thicken the sauce. Set aside.
- Once beans have steamed, uncover and add shrimp and toss. Add in coconut aminos sauce ingredients, mixing to ensure it cooks evenly.
- When shrimp has cooked through, add in slurry and bring to a simmer to thicken. Once thickened, immediately remove from heat.
- Serve hot and serve over cauliflower rice or white rice.
Nutrition
One-Pan Shrimp and Green Beans in Chinese Garlic Sauce
This fried Moroccan Eggplant with Chermoula Sauce is easy to make, has so much flavor, and is SO SO delicious. The perfect Moroccan starter! Plus, the chermoula sauce with roasted peppers would be fabulous on fish, meat, or chicken, too!
Moroccan Eggplant with Chermoula Sauce
If you read my Morocco recap, you know we had the most magical trip. We loved the culture, the people, and of course, the food. When the amazing chef from Riad Fes said I could share a few recipes from our cooking class with you, I was SO excited. When we took a cooking class and we made this Moroccan Eggplant (with Chermoula) appetizer that blew our minds! We had a blast in the kitchen cooking up all sorts of traditional Moroccan dishes and I am so excited to share some of them with you!
This chermoula is made with fresh herbs, good quality olive oil, roasted red bell pepper, and all the fresh Moroccan flavors we have come to love and cherish since our trip. I love this sauce on top of chicken, meat, and fish. It’s simply perfect, and easy to prepare!
Check out the photo of Mike below holding the Moroccan Eggplant recipe we made on our trip at the hotel!
Here is what you need to make this Chermoula Sauce:
- Red Bell Pepper
- Garlic
- Parsley
- Cilantro
- Olive oil
- Lemon
- Sea salt
- Cumin
- Paprika
- Ground Black Pepper
What is Chermoula Sauce good on?
It’s obviously amazing on these fried eggplants, but you can use this sauce to top anything. It would be great on all cuts of meat, with other vegetables, or as a dip with fresh veggies or crackers.
If you like this Moroccan recipe, check out these others:
If you like this eggplant recipe, check out these others:
- Roasted Eggplant Dip
- Loaded Grilled Eggplant with Creamy Herb Sauce
- Eggplant Lasagna Rollatini
- Healthy Eggplant Parm Bites
Moroccan Eggplant
Ingredients
Directions
- Cut the eggplant into slices.
- Add a little salt to disgorge. Fry the eggplant slices in hot oil until both sides are golden.
- Put the red pepper in the oven for ten minutes. Place in a bowl and cover with plastic wrap and let steam for a few minutes. Peel the pepper to keep only the flesh. Chop finely the pepper.
- In a bowl, grate the garlic, chop the parsley and coriander very finely, add the olive oil, lemon juice and spices, chopped peppers and marinate.
- Spread the marinade on a face of each slice of eggplant. Serve!
Recipe Notes
Nutrition
Moroccan Eggplant with Chermoula Sauce
This two-ingredient Salsa Chicken recipe is made in the Instant Pot or Slow Cooker and is the perfect, easy meal prep recipe. It’s simple, fast, and makes the perfect shredded chicken to put on top of salads, in tacos, in burrito bowls, and so much more!
Two-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)
If you love my shredded all-purpose chicken, you will love this easy salsa chicken. I use it in my freezer burritos, on top of salads, and on burrito bowls- to name a few! Use green salsa verde or your favorite red salsa for the easiest shredded chicken recipe ever! 
Shred with two forks and get ready to devour! 
How do you cook chicken to be shredded?
Use the slow cooker or the pressure cooker to make the best, and easiest shredded chicken!
Watch the video here:
How do you make shredded chicken for burritos?
I love using the slow cooker or the Instant Pot, but you can also poach your chicken on the stove-top! All three directions are below! 
The perfect meal prep addition that is so simple to prepare!
If you like this shredded salsa chicken recipe, try these other recipes:
- All-Purpose Shredded Chicken
- Freezer Burritos
- Instant Pot Chicken Cacciatore
- Instant Pot Chicken and Broccoli
- Instant Pot Taco Meat
Shredded Salsa Chicken (Instant Pot)
Ingredients
- 1 pound organic boneless skinless chicken breasts
- Salt and pepper
- 1 cup salsa of choice: regular or salsa verde
Directions
- Place chicken in the insert of your pressure cooker.
Season with salt and pepper.
Set to manual 20 minutes on high pressure.
Quick release, then once the valve has gone down, remove chicken and shred with two forks.
Recipe Notes
Nutrition
Two-Ingredient Salsa Chicken (Instant Pot or Slow Cooker)
This easy Sheet Pan Salmon with Sage Pesto and Root Vegetables is heart and flavor-packed weeknight dinner recipe! Sheet pan dinners are great because they’re mostly hands-off cooking and usually have a little bit of something for everyone. This salmon dinner is smothered in a unique sage and pistachio pesto and is cooked along side hearty fall root vegetables.
Salmon Sheet Pan Dinner with Sage Pesto
This Sheet Pan Salmon with Root Vegetables is the perfect dinner any night of the week! Sheet pan dinners with fish are so versatile: in the summer, you can use fresh zucchini, bell peppers, and corn; in the fall and winter, root vegetables; and in the spring, asparagus, peas, and artichokes. The salmon is topped with an awesome sage pesto that is a switch-up from the classic basil version. It pairs so nicely with the heartier root vegetables, but feel free to use basil in the warmer seasons if you are using other veggies.
This recipe brought to you by:
This recipes come to you from the Half Baked Harvest Cookbook, and to no surprise from Tieghan, it is a stunning cookbook filled with so many recipes, from her swoon-worthy barn in the mountains!
While this cookbook isn’t totally gluten-free or paleo-friendly, it is 100% adaptable and FABULOUS. On my list of recipes to make:
- Salted Fig + Maple Butter + Tahini Toast
- Buddha Smoothie Bowl
- Quick Kickin’ Cajun Shrimp & Rice
- Perfect Potato Soup with Crunchy Kale
- Garlic Lemon Butter Shrimp
- and so many more!
Tips for sheet pan cooking:
- Read the recipe all the way through (of course) and plan to use a timer so you can truly walk away from the oven.
- Do the prep ahead of time: Cut vegetables or make pesto the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
- Use parchment paper to make clean up a breeze.
- Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.
If you like this sheet pan recipe, check out these others:
- Sheet Pan Chicken and Veggies
- Sheet Pan Kielbasa Sausage and Sauerkraut Dinner
- Chicken “Pizza” Sheet Pan Dinner
- Sheet Pan Buffalo Chicken and Veggies
- Sheet Pan Herb Butter Salmon with Blistered Tomatoes and Green Beans
Want more salmon recipes? Try these:
- Maple Glazed Salmon
- Tomato Jalapeno Salmon Burgers
- Horseradish Encrusted Salmon
- Salmon and Veggies en Papillote
Grab Tieghan’s cookbook here!
Sheet Pan Root Vegetable and Sage Pesto Salmon
This easy Sheet Pan Salmon with Sage Pesto and Root Vegetables is heart and flavor-packed weeknight dinner recipe! Sheet pan dinners are great because they're mostly hands-off cooking and usually have a little bit of something for everyone. This salmon dinner is smothered in a unique sage and pistachio pesto and is cooked along side hearty fall root vegetables.
Ingredients
- 3 small beets, halved
- 2 carrots, chopped
- 1 small to medium sweet potato, diced
- 12 baby potatoes (about 1")
- 12 Brussels sprouts, halved
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 4 (5- to 6-ounce) salmon fillets
- Fresh lemon juice (optional)
For Sage Pesto
- 1 cup fresh sage leaves
- 1 cup baby kale
- ⅓ cup toasted pistachios
- Optional: ⅓ cup grated Parmesan cheese
- ½ cup extra-virgin olive oil
- Kosher salt
- Crushed red pepper flakes
Directions
- Preheat the oven to 425ºF.
- On a rimmed baking sheet, toss the beets, carrots, sweet potatoes, baby potatoes, and Brussels sprouts with the olive oil. Season with salt and black pepper. Roast for about 20 minutes, or until the veggies are slightly tender.
- MEANWHILE, MAKE THE PESTO. In a food processor, combine the sage, kale, and pistachios and pulse until finely chopped. Add the Parmesan, if adding, and pulse again. With the motor running, drizzle in the olive oil. Season with salt and red pepper flakes.
- Remove the veggies from the oven and push them to one side of the pan. Put the salmon on the other side. Rub a few tablespoons of the sage pesto over each fillet.
- Return the pan to the oven and roast for 10 to 20 minutes more, until the salmon reaches your desired doneness and the veggies are soft.
- If desired, squeeze a drop of lemon juice over the salmon. Serve with the roasted veggies and extra sage pesto alongside.
Recipe Notes
This recipe is from my friend Tieghan's cookbook, Half Baked Harvest Cookbook, and printed with permission!
Nutrition
Sheet Pan Salmon with Sage Pesto and Root Vegetables
This Salmon En Papillate (Baked in Parchment Paper) is my new favorite way to prepare salmon. It’s a super simple, Whole30-compliant, and paleo-friendly dinner option for any night of the week! The lemon, fresh herbs and shallots make this salmon such a bright, light and flavorful salmon recipe, and the vegetables cook right with the fish for an easy clean up!
Salmon and Veggies En Papillote (In Parchment Paper Packs!)
I like the idea of foil pack meals, but I’m not super into wrapping my food in aluminum foil! Parchment to the rescue! Place all the goodness in your sheets of parchment: salmon, veggies, aromatics, and fresh herbs.
MMMM… look at that goodness ready to bake! You are then left with a fabulous, flavorful, and cooked-just-right salmon dish! Plus, the veggies are done, too! Easy weeknight dinner alert.
What is fish en papillote?
En papillote (French for “in parchment”) is a method of cooking in which the food is put into a folded pouch or parcel and then baked.
Want to see exactly how to wrap them up? Watch here:
Like this recipe? Try these other seafood dishes!
Salmon Baked In Parchment Paper
Ingredients
- 2 cups fresh spinach
- 2 cups asparagus, roughly chopped
- 1 summer squash, sliced thin
- 1 zucchini, sliced thin
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground sea salt
- 1/2 teaspoon garlic powder
- 1 bunch fresh thyme
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 lb salmon, sliced into 4 pieces
- 1 lemon, sliced into thin rounds
Directions
- Preheat oven to 400 degrees. Divide spinach among four 16-inch-long pieces of parchment paper.
- In a small mixing bowl, toss asparagus, zucchini and summer squash with salt, pepper, garlic powder, and extra-virgin olive oil. Divide tossed veggies evenly among the four pieces of parchment paper with the spinach.
- Pat salmon dry. Season with salt and pepper. Top with shallots, garlic, fresh herbs, and lemon slices.
- Bring ends of paper together and fold down the edges around the salmon until a sealed packet has formed (watch the video above for steps!). Make sure to tuck ends underneath to secure.
- Place salmon packets on a baking sheet and bake until packets are puffed and salmon is cooked through about 15-18 minutes.
Nutrition
Salmon and Veggies En Papillote (In Parchment Paper Packs!)
![Roasted Poblano and Chicken Soup [Whole30 option, dairy-free, grain-free, paleo-friendly] | Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2017/09/Roasted-Poblano-and-Chicken-Soup-PIN.jpg)
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!
Easy 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!
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!
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)
If you like this recipe, you’ll love these soup recipes:
Watch the video:
Roasted Poblano & Chicken Soup
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
Directions
- 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.
- In a large dutch oven, heat oil on medium-high heat.
- Add onion, garlic, and carrots. Sauté for 3-5 minutes, or until onion is translucent.
- Chop the poblanos into small pieces then add the poblano peppers and the spices and stir for 1-2 minutes.
- Pour the chicken broth, diced tomatoes, green chilies, beans, and spices. Stir until well combined. Cover and bring soup to a boil.
- 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.
- Gently take the chicken out of the soup. Let cool, shred and set aside.
- 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.
- Taste and adjust seasoning as needed.
- Serve warm with desired toppings!
Recipe Notes
- 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!
- This soup isn't super spicy, but to avoid spice, scrape out seeds from any peppers!
- Want to sub the poblano pepper? Try: Anaheim, bell pepper (milder), additional canned chile peppers, cerrano pepper (hotter). OR you can omit.
Nutrition
Easy Roasted Poblano & Chicken Soup (VIDEO)
This lightened up, healthier version of a Green Bean Casserole is sure to be a crowd pleaser this holiday season! It’s dairy-free, made without any soup mix, and EASY to make. It’s a fabulous and hearty holiday side dish topped with the most perfect crispy fried onions!
Healthier Green Bean Casserole (Dairy-Free)
I didn’t grow up with a green bean casserole during the holidays and now that I’ve had it (and a version that is cleaned up), I will absolutely be making it year after year!
This side dish is:
- Creamy, without any of the cream!
- Flavorful with aromatic veggies and herbs.
- Tender, cooked just right green beans in bite-size pieces.
- Topped with perfect crispy fried onions (no white flour here!)
How do you make french fried onions healthier?
- Use avocado oil instead of canola oil
- Use arrowroot flour instead of white flour
Try these other Thanksgiving Side Dish Recipes:
- Cranberry Relish
- Scalloped Potatoes
- Gluten-Free Stuffing
- Roasted Veggies
- Cranberry Walnut Roasted Acorn Squash
Watch the video:
Green Bean Casserole
Ingredients
- 2 tablespoons grass-fed butter or oil of choice for dairy-free
- 1 1/2 pounds green beans, trimmed and cut into pieces
- 2 cups mushrooms, sliced thin
- 1 onion, sliced thin
- 2 garlic cloves, minced
- 1 teaspoon coconut aminos
- 1/2 cup cashew cream
- 1 cup vegetable broth
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon black pepper, more to taste
- Optional: 4 strips bacon, cooked crispy and broken into pieces
Crispy onions
Directions
- Pre-heat the oven to 350 °F. Grease a 9 x 9 inch baking dish with butter and set aside.
- In a small skillet, heat avocado oil until hot. While waiting for the oil to heat up, whisk the egg and arrowroot together in a medium mixing bowl. Working in batches, dip the onion into the egg/arrowroot mixture and then place into the hot oil. Cook for about 2-3 minutes on each side, or until a dark brown. Set aside on a plate lined with paper towels.
- Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan. Add the green beans and blanch for 5 minutes. Drain in a colander and immediately plunge the beans into a large bowl of ice water to stop the cooking. Drain and set aside.*See notes for recipe steps if you would rather roast the green beans.
- Melt the butter in a 12-inch cast iron skillet set over medium-high heat. Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes. Add the onion, garlic and coconut aminos and continue to cook for another 1 to 2 minutes. Add the cashew cream and mix well. Add the broth and simmer for 1 minute. Decrease the heat to medium-low and add salt, pepper, onion powder, and garlic powder. Cook over low heat until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
- Season green beans with salt and pepper. Add green beans to skillet with the sauce and mix until the green beans are well covered. Taste and adjust seasoning as needed. *do not salt the green beans if you roasted them.
- Pour the green beans and sauce into the 9 x 9 baking dish. Bake for 30 minutes. Remove from the oven and top with crispy shallot and bacon. Bake for an addition 15-20 minutes, or until green beans are tender and bubbly.
- Serve warm!
Recipe Notes
*Cashew Cream: Soak 1/2 cup cashews in 2 cups of water for 4-6 hours or overnight. Drain soaked cashews and rinse well. Place in a high-speed blender with 1/2 cup water. Blend until creamy and thick. Add 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Place in the refrigerator until ready to use.
**Roast the green beans instead of boiling them:
- Pre-heat the oven to 400 °F. Lay the green beans on a sheet tray lined with parchment paper. Season with 1/2 teaspoon sea salt, 1/2 teaspoon black pepper, 1/4 teaspoon onion powder, and 1/4 teaspoon garlic powder. Drizzle with 1 teaspoon of extra-virgin olive oil, or oil of choice. Toss well.
- Bake for 20-25 minutes or until tender.
- While green beans bake make the sauce and the crispy onions in steps 2 and 4. Add the roasted green beans to the sauce, toss well and place in a 9 x 9 baking dish.
- Top with crispy onion and bacon. Bake for 15 minutes or until bubbly!
Nutrition
Green Bean Casserole (Healthier & Dairy-Free)
This Loaded Chicken Salad Four Ways makes for the perfect customizable lunch! Make a big batch at the beginning of the week and enjoy it all week long in sandwiches, as a back-to-school snack on celery sticks, in a lettuce wrap, or in a salad! Made in partnership with Nuts.com!
This Chicken Salad is filled with some of my favorite lunch flavors:
Perfectly seasoned baked (or boiled) chicken
Fresh chopped scallions
Crisp red grapes
Sweet royal raisins
Chopped walnuts, or nuts of choice
& crispy, smoky bacon
It seriously doesn’t get much better than that!
I am so excited to partner with my friends at Nuts.com to bring you today’s recipe. This chicken salad is packed with nuts of choice, and my favorite, royal raisins! I simply can’t get over how customizable and delicious this lunch recipe is.
Looking for a great back-to-school snack for when the kiddos get home? Serve this on celery sticks for a protein-packed snack.
If you are looking for a low-carb Whole30 compliant lunch option, make it a lettuce wrap!
Are you more of a salad person? Create a salad with this Chicken Salad by serving it over greens with your favorite salad fixings!
More of a sandwich person? Add this to your favorite bread with some extra add-ins such as tomatoes and avocado for an ultimate protein packed sandwich to keep you full and energized all day long!
Loaded Chicken Salad
Ingredients
Chicken Salad
- 1 pound boneless, skinless chicken breasts, cooked and diced
- 1/4 cup red grapes, sliced
- 1/4 cup royal raisins, roughly chopped
- 1/4 cup walnuts, or another nut of choice
- 1/4 cup scallions, thinly sliced
- 1/2 red onion, diced
- 1/3 cup good quality mayonnaise
- 1 tablespoon dijon mustard, more to taste
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon black pepper, more to taste
- optional: 1/4 cup bacon, roughly chopped
Chicken Salad Celery Sticks
- 12 celery ribs, cleaned and sliced in half or thirds depending on size
Chicken Salad Sandwich
Lettuce Wraps
Chicken Salad Over Salad
Directions
1. Place all of the chicken salad ingredients in a large mixing bowl.
2. Mix until well combined. Taste and adjust seasoning, mayonnaise, and dijon mustard as needed.
3. Serve as celery sticks, in a lettuce wrap, on top of a salad, or as a sandwich!
Recipe Notes
*Store in your refrigerator for 3-5 days!
*You can sub the mayo for 1/3 cup Greek yogurt if desired!
Nutrition
This post is sponsored by Nuts.com. 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!
Loaded Chicken Salad: Four Ways
Fifty healthy, delicious, and simple recipes that are perfect for this busy time of year! From easy packable lunches, perfect mid-day snacks, to simple and healthy make-ahead dinners! With back-to-school approaching (where have you gone, Summer?), this round-up will ease you into the school year with the ultimate kid-friendly (adult-friendly, too) recipes to make your life easier!
Packable Lunches
Sweet Potato Tuna Melts from Lexi’s Clean Kitchen (dairy-free if omit cheese, egg-free, gluten-free, nut-free, paleo-friendly, whole30 compliant if omit cheese)
Loaded Egg-Salad from Lexi’s Clean Kitchen (dairy-free, gluten-free, nut-free, paleo-friendly, whole30 compliant)
Caprese Pesto Pasta from Lexi’s Clean Kitchen (30 minutes or less, egg-free, gluten-free)
Copycat Chipotle Chicken Burrito Bowls from Lexi’s Clean Kitchen (dairy-free, egg-free, gluten-free, nut-free, paleo-friendly, whole30 compliant)
The Ultimate Paleo Sandwich Rolls From Lexi’s Clean Kitchen (*Make a paleo-friendly sandwich out of them*, 30 minutes or less, dairy-free, gluten-free)
Hardboiled Eggs, Chicken Apple Sausage, Cherry Tomatoes, and Grapes from Nom Nom Paleo (dairy-free, egg-free, gluten-free, nut-free, paleo-friendly, whole30 compliant)
Thai Chicken Lettuce Wraps Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, gluten-free)
Mini Deep Dish Pizzas from Lexi’s Clean Kitchen (30 minutes or less, dairy-free paleo-friendly)
Anti-Pasto Lunch Box from Super Healthy Kids (Substitute the whole what buns for my Everything Bagel Cauliflower Rolls to make this paleo friendly!)
Simple Lemony Tuna Salad Packable Lunch from Eating Bird Food (Dairy-free, 30 minutes or less, Whole30 compliant)
Raw Tacos with Spicy Zucchini Salsa and Creamy Cilantro Sauce from Gourmande in the Kitchen (Gluten-free, paleo-friendly, dairy-free)
Mason Jar Zucchini Lasagna from Food Faith Fitness (Grain-free, gluten-free, and low-carb)
Meal Prep Cilantro Lime Chicken With Cauliflower Rice from Fit Foodie Finds (Paleo-friendly, grain-free, gluten-free)
Peanut Noodle Salad In a Jar from Eating Bird Food (Paleo-friendly options, dairy-free, low-carb)
Tropical Sriracha Chicken Salad from The Healthy Maven (Paleo-friendly, grain-free, dairy-free)
Honey BBQ Baked Salmon Bowls from Cotter Crunch (30 minutes or less, gluten-free, dairy-free)
Honey Mustard Chicken Chopped Salad from How Sweet It Is (gluten-free, omit the cheese to make this dairy-free, low-carb)
Sweet Potato Noodles with Chicken and Tomato Basil Sauce from Inspiralized (Gluten-free, grain-free, egg-free, and dairy free if you omit the cheese)
Chicken Salad on Celery Sticks from Super Healthy Kids (Grain-free, gluten-free, and low-carb. Omit the Greek yogurt to make this paleo-friendly and dairy-free)
Paleo Pinwheels from Fed and Fit (whole30 compliant, grain-free, dairy-free, paleo-friendly)
Weeknight Dinners
30-Minute Loaded Taco Skillet from Lexi’s Clean Kitchen (whole30 compliant if omit cheese, dairy-free if omit cheese, egg-free, gluten-free, paleo-friendly)
30-Minute Thai Basil Turkey Bowls from Lexi’s Clean Kitchen (whole30 compliant, dairy-free, egg-free, gluten-free, paleo-friendly)
Sausage and Spring Vegetable Pasta Salad from Lexi’s Clean Kitchen (30 minutes or less, gluten-free, nut-free, paleo-friendly)
Pizza Stuffed Peppers from Lexi’s Clean Kitchen (gluten-free, nut-free, paleo-friendly)
Loaded Turkey Meatballs from Lexi’s Clean Kitchen (30 Minutes or less, dairy-free, vegetarian, paleo-friendly)
Eggplant Meatballs from Lexi’s Clean Kitchen (30 Minutes or less, dairy-free, vegetarian, paleo-friendly)
Zesty Chicken Bites from Lexi’s Clean Kitchen (gluten-free, dairy-free, paleo-friendly)
Sheet Pan Buffalo Chicken & Veggies from Lexi’s Clean Kitchen (whole30 compliant, gluten-free paleo-friendly, dairy-free)
Cauliflower Baked Ziti from Lexi’s Clean Kitchen via Detoxinista’s cookbook No Excuses Detox (gluten-free, vegetarian, nut-free)
Eggplant Pizza (with VIDEO) from Lexi’s Clean Kitchen (paleo-friendly, grain-free, gluten-free)
Classic Chicken Soup from Lexi’s Clean Kitchen (whole30 compliant, dairy-free, egg-free, gluten-free, nut-free, paleo-friendly)
Tomato Basil Soup with Grilled Cheese from Lexi’s Clean Kitchen (gluten-free, nut-free, egg-free)
Chicken and Veggie Sheet Pan Dinner from Lexi’s Clean Kitchen (whole30 compliant, dairy-free, egg-free, gluten-free)
Eggplant Rollatini from Lexi’s Clean Kitchen (gluten-free and nut-free)
Chicken Milanese from Lexi’s Clean Kitchen (dairy-free, gluten-free, nut-free, paleo-friendly)
Snacks Everyone Will Love
Apple Nachos from Lexi’s Clean Kitchen (30 minutes or less, paleo-friendly, vegetarian)
Mint Chip Energy Bites from Lexi’s Clean Kitchen (30 minutes or less, Dairy-free, Egg-free, paleo-friendly, vegan-friendly)
Vanilla Maple Almond Sunbutter from Lexi’s Clean Kitchen (dairy-free, gluten-free, vegan, egg-free, paleo-friendly)
Healthy Eggplant Parm Bites from Lexi’s Clean Kitchen (gluten-free, vegetarian, paleo-friendly)
Easy Kiwi Pops from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg free, vegan, paleo-friendly)
Double Chocolate Zucchini Bread from Lexi’s Clean Kitchen (dairy-free, gluten-free, paleo-friendly)
Trail Mix Granola Bars from Lexi’s Clean Kitchen (dairy-free, egg-free, paleo-friendly)
N0-Bake & Nut-free Powerbites from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, egg-free, paleo-friendly, vegan)
Cherry Lemonade Smoothie from Lexi’s Clean Kitchen (Dairy-free, egg-free, gluten-free)
Very Berry Chocolate Protein Smoothie from Lexi’s Clean Kitchen (Vegan, dairy-free, paleo friendly)
Paleo Banana Verry Berry Muffins (with VIDEO) from Lexi’s Clean Kitchen (Dairy-free, gluten-free, paleo-friendly)
Smoky and Spicy Candied Cashews from PaleOMG (gluten-free, grain-free, paleo-friendly, dairy-free)
Banana Sushi from Fit Foodie Finds (30 minutes or less, grain-free, paleo-friendly, dairy-free, egg-free)
Paleo Chia Pudding with Almond Pudding Parfait from Against All Grain
Salad Roll-Up (with VIDEO) from Lexi’s Clean Kitchen (30 minutes or less, dairy-free, gluten-free, dairy-free, egg-free)
Happy Eating!
50 Back To School Gluten-Free Lunches, Dinners, and Snacks
This Pecan Popcorn Chicken makes for the perfect kid-friendly snack! Looking for flavorful, crispy, tender, and juicy popcorn chicken? This recipe is for you! Made in partnership with the American Pecan Council!
When I think of popcorn chicken, I think of KFC. Though I would certainly not eat that now, I wanted this popcorn chicken recipe to be reminiscent of the crunchy, crispy exterior, with a tender, juicy center! This recipe is just that!
I am so excited to partner with my friends at the American Pecan Council to bring you this recipe!
These chicken nuggets, or popcorn chicken bites, are nutrient-dense, so you’ll feel GOOD about serving these! Pecans are lower in carbs and higher in fiber compared to many other nuts, and they’re among the highest in monounsaturated fats, including the beneficial oleic acid that’s found in olive oil!
Dairy-free, Grain-free, gluten-free, and paleo-friendly! Plus, that Cajun Garlic Dipping Sauce is truly AMAZING.
Pecan Popcorn Chicken
Ingredients
Pecan Mixture
- 1 3/4 cup finely ground pecans, using food processor or pecan meal
- 1/2 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
Egg White Mixture
- 2 egg whites
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Other Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup arrowroot flour
- 1/4 cup avocado oil, pecan oil, or oil of choice, more as needed for frying
Cajun Garlic Dipping Sauce
- 1 tablespoon dijon mustard
- 3 garlic cloves minced
- 1/3 cup mayo
- 1/4 teaspoon sea salt, more to taste
- 1/2 teaspoon pepper
- 1 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon lemon juice
Directions
1. Mix all ingredients for the pecan mixture in a medium mixing bowl and set aside.
2. Place arrowroot flour and egg white mixture in two separate mixing bowls and set aside.
3. Line a baking sheet with parchment paper and set next to the three mixing bowls.
4. Place chicken in the egg mixture, dredge in arrowroot flour, place back into the egg mixture and then dredge in the pecan mixture. Make sure to coat the chicken generously in the pecan mixture.
5. Heat the avocado oil in a large skillet over medium heat. Splash a drop of water in it, if it sizzles, it is ready to go!
6. Carefully, place the chicken in the hot skillet and fry for about 8-10 minutes, or until outside is golden and no pink remains. Transfer to a plate lined with paper towels.
6. While chicken is cooking, place the Cajun garlic dipping sauce ingredients into a high-speed blender. Blend until just combined. Taste and adjust lemon and spices as necessary. Pour into desired serving cups and set aside until ready to eat.
7. Serve warm!
Recipe Notes
*Bake the chicken poppers instead of frying!
Pre-heat oven to 400 °F. Bake for 12 minutes. Transfer chicken to the top rack of the oven and broil on high for 1-2 minutes on each side, until the outside is golden.
Nutrition
This post is sponsored by the American Pecan Council. 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!
Pecan Popcorn Chicken
This Sheet Pan Buffalo Chicken and Veggies dinner is a quick, no-fuss weekday dinner for all of you buffalo fans out there!
I am so excited to be back today partnering with Quitter’s Circle, a collaboration between the American Lung Association and Pfizer, to bring you this hearty meal!
As I mentioned last week, although I’ve never personally been a smoker, members of my family still smoke, and I feel truly passionate about helping each and every one of you on whatever journey you may be on! Whether it’s trying to eat healthier, changing your diet for health reasons, quitting smoking cigarettes, or knowing somebody you’d like to help, I am here to help you on your journey and hopefully make your life easier!
Quitter’s Circle is a fabulous resource that provides motivational tips and a variety of information ranging from how much money you can save from quitting smoking, to articles on why you need a quit smoking support squad, and I am so excited to bring you even more ways to be confident, feel great and glow from within! And that’s just what this meal can do!
If you love all things buffalo like I do, you will absolutely fall in love with this meal! Tender chicken drumsticks paired with roasted buffalo cauliflower, roasted carrots, and green peppers all made in one sheet pan!
Who needs a crazy dinner prep and then the clean up after a workday? Not us! Minimal clean up is just the best, and that’s just one of the reasons you’ll love this meal. Plus, it makes for great leftovers!
Sheet Pan Buffalo Chicken and Veggies
Ingredients
- 1 pound chicken drumsticks
- 5 carrots, sliced
- 1 green or red bell pepper, sliced
- 1 large cauliflower, cut into florets
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic granules
- 1/2 cup hot sauce + 2 tablespoons
- 1 tablespoon sriracha
- 3 tablespoons melted butter
Directions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In a small bowl toss peppers and carrots with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
- Pat chicken dry and season with salt and pepper.
- In a large bowl add cauliflower and chicken. Add remaining olive oil, salt, pepper, and garlic granules. Toss with hot sauce, sriracha, and butter mixture until well combined.
- Place carrots, peppers, cauliflower and chicken in a single layer on a parchment-lined baking sheet. Bake for 45 minutes until the chicken is cooked through. Remove chicken if the veggies aren’t fully tender, and let veggies cook for an additional 20 minutes.
Nutrition
This is a sponsored post written on behalf of Quitter’s Circle, a collaboration between the American Lung Association and Pfizer. All thoughts and opinions presented in this post are purely my own.
Sheet Pan Buffalo Chicken and Veggies
This Chicken Cacciatore has the best fall-of-the-bone chicken and is packed with veggies and hearty flavor! A healthier version of the classic Italian dish everyone will LOVE, that’s made quickly in your Instant Pot pressure cooker! 
Instant Pot Chicken Cacciatore
This fall-off-the-bone chicken is hearty and flavorful, and serves a crowd or makes for delicious leftovers. The pressure cooker is one of my new favorite gadgets. Why? Because a chicken this tender and flavorful usually requires cooking low and slow, yet we made it quick!
What do you eat chicken cacciatore with?
- Rice
- Pasta
- Cauliflower Rice
- Potatoes
- Mashed Potatoes
Serve it over rice, cauliflower rice, or gluten-free rice pasta for the perfect meal!
Which instant pot to get?
I love my 6 qt. Duo. If you’re often cooking for more than 4 people, I’d go for the 8 qt.
What can I cook in instant pot?
Lots of things, but let me say, not EVERYTHING. I’ve seen people wanting to make every single thing in the Instant Pot and I don’t think it works like that. It’s used for convenience. It cooks fast and definitely can cook things uniquely that you can’t get over the stovetop. With that said, it cooks food using water or other cooking liquid. Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. So since it steams, you wouldn’t want to make things like steak in your pressure cooker. Does that make sense?
How do you use an instant pot?
Based on what you’re cooking, add a cup or so of cooking liquid or of water to the pressure cooking pot. Lock the lid in place and make sure the valve is in the sealing/pressure cooking position. Select a pressure cooking button and let it cook! Use quick release or natural release (see below) once done, then enjoy!
Watch the video:
Want more Instant Pot recipes? Try these pressure cooker favorites:
- Instant Pot Yogurt
- Instant Pot Whole Chicken
- Instant Pot Carnitas
- Instant Pot Beef Stroganoff
- Instant Pot Short Ribs
- Instant Pot Honey Mustard Wings
Instant Pot Chicken Cacciatore
Ingredients
- 8 chicken legs and/or thighs
- 2 teaspoons sea salt, use more as necessary for coating chicken and seasoning at the end
- 2 teaspoons freshly ground pepper, use more as necessary for coating chicken and seasoning at the end
- 2 tablespoons avocado oil or extra-virgin olive oil
- 1 medium onion, sliced into thin strips
- 3 carrots, minced
- 1 red pepper, diced medium
- 1/2 pound mushrooms, trimmed and sliced
- 2 large garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoon fresh basil, chopped
- 1 bay leaf
- 1 cup chicken broth
- 14.5 oz can Tuttorosso diced tomatoes in juice
- 14.5 oz can Tuttorosso diced tomatoes in juice, pulsed in a food processor or blender
- 2 tablespoons freshly parsley, plus more to garnish
- 1 teaspoon fresh thyme
- 1/4 cup balsamic vinegar
Directions
- Pat chicken dry and sprinkle generously with salt and pepper. Set the pressure cooker to the saute setting at high heat. Add in oil. Working in batches sear chicken until golden brown, about five minutes on each side, adding more oil as necessary. The chicken should not be fully cooked at this stage but the skin should be nicely browned. Transfer chicken to a plate and set aside.
- Add onion, carrots, peppers, and mushrooms to the pressure cooker and saute until vegetables are soft, scrapping up browned bits, about 4 minutes. Add garlic, oregano, and red pepper flakes, and cook until fragrant, about 1 minute. Add bay leaf, chicken broth, tomatoes, fresh thyme, fresh parsley, and balsamic vinegar. Return chicken to pressure cooker and press into tomatoes until they are mostly covered.
- Place lid on pressure cooker and lock in place. Cook on high pressure for 12 minutes. Release pressure using quick release valve and remove lid. Remove bay leaf. Season to taste with salt and pepper. (If a thicker sauce is desired, you can remove the chicken to a plate and simmer sauce until it is the desired thickness. Do this before seasoning to taste with salt and pepper.)
- Garnish with parsley and serve over rice, cauliflower rice, or gluten-free pasta.
Recipe Notes
* Don't have a pressure cooker, cook this on the stovetop as well using Nanny's Potted Chicken on page 160 of the Lexi's Clean Kitchen Cookbook as a reference! In a large braising pan or Dutch oven, follow steps 1-2 as directed, cover, lower the heat to medium-low and simmer until the chicken is tender, about 90-100 minutes.
Nutrition
This post is sponsored by Tuttorosso Tomatoes. All opinions are always 100% my own!
Instant Pot Chicken Cacciatore
I have been wanting to make my own Beef Pho for a long time now and I must say, I am so HAPPY that I finally did! This Instant Pot Pho made in the pressure cooker is light, packed with flavor, and makes for the perfect healthy and warming meal! Loaded with minerals such as collagen, vitamins, and protein, plus all the veggie and aromatic add-ins, I can’t wait to make this again and again.
Simply make the broth, add in the herbs, protein, and veggies of choice and BOOM delicious Pho all week long! This recipe makes a TON of broth and can be stored either in the fridge for up to 4-5 days or in the freezer for up to 4-6 months!
I love ordering Pho, but something they use when making it really messes up my stomach! I also care about the quality of meat and bones I am consuming, so making my own was a no brainer! Plus, the Instant Pot makes the bone broth come together QUICKLY! No 24 hours, here!
What is an Instant Pot?
The Instant Pot is a seven-in-one multi-cooker that works as an electric pressure cooker, slow cooker, rice cooker, yogurt maker, steamer, warmer, and sauté pan all in one.
Do you love your pressure cooker? Try these pressure cooker recipes:
Instant Pot Pho
Ingredients
Bone Broth
- 4 lb total beef bones (using a mix is best, bone marrow, knuckles, and/or ribs, shank bone)
- 2 medium onions, sliced in half
- 2 cloves garlic, skin removed
- 2 medium carrots, sliced in half
- 2 knob of ginger, sliced in half
- 1 tablespoon apple cider vinegar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground coriander
- 1 teaspoon whole black peppercorns
- 2 teaspoon salt
- 4 whole star anise
- 1 teaspoon ground cardamom
- 6 cups of water
Add-ins
- 1/2 teaspoon fish sauce
- 1 cup bean sprouts
- 1/2 lb grass-fed sirloin steak, sliced very thinly (freeze meat for 15 minutes before cutting to make the slicing easier), cook on the stove with 1/2 teaspoon olive oil
- 1 lime, cut into wedges
- 2 scallions, sliced thinly
- 1 box of rice noodles, par-cooked based on package instructions
- 1 bunch Basil
- 1 bunch Cilantro
- 1 teaspoon Sriracha
- 1 tablespoon fresh mint
- Fresh Hot Red Pepper, sliced
Directions
1. Place onion, garlic, carrot and ginger on a sheet-tray. Broil for 10 minutes, or until charred.
2. Parboil the bones: While vegetables are cooking, fill a medium sized pot with water, cover and bring to a boil. Once at a boil, turn down heat to medium low and add the beef bones. Cook for 2-3 minutes at a high simmer, never at a rolling boil. Drain and skim off any fat that remains on the bones. Place the bones in your pressure cooker.
3. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your pressure cooker.
4. Cover and seal the pressure cooker. Using the manual timer, set the pressure cooker to high for 45 minutes. Once done, shut off the heat and let sit for 15 minutes. After 15 minutes, open the pressure cooker and strain the broth through a fine mesh strainer until it runs clear. About 2-3 times.
5. While broth is cooking, cook the steak. Heat a small skillet with 1/2 teaspoon olive oil. Add in steak and cook on medium heat until no pink remains. Set aside in a bowl until ready to eat!
6. Par-cook your rice noodles based on package instructions and set aside until ready to eat.
7. Assembly: Place bone broth in desired bowls. Add in desired toppings and devour!
Recipe Notes
- * Bone Broth Storage Tips: Place the remaining broth in a covered glass container and store in the fridge for up to 5 days. If you would like to freeze it to make it last for 4-6 months, place it in ice cube trays and transfer cubes to a freezer bag! Make sure that the bone broth is fully cooled before you freeze or refrigerate it.
- When the bone broth cools, you might see a layer of fat on the top. Simply skim it off using a slotted spoon.
- * Ask your butcher if they have thinly sliced beef. We get ours from Bucher box, who has the thinly sliced beef pre-sliced. If you are looking for a great way to get grass-fed high quality meat right to your door, it is for you! As a promotion for all of YOU, you will get $15 OFF + Free Bacon (uncured, pastured, and sugar-free)! Order and learn more about it here!
- *Make it in your slow cooker!
- Follow steps one and two as directed. Add charred veggies, apple cider vinegar, spices, and enough water to cover the bones to your slow cooker. Cover, set it to low, and cook for 8-10 hours. Once done, strain the broth through a fine mesh strainer until it runs clear. Follow the rest of the steps as directed and devour!
Nutrition
Instant Pot Pho
These Meatless Mushroom Burgers are flavorful, savory, hearty and simple to prepare! They are a great way to add more veggies into your weekly routine without compromising flavor. The best part? These don’t have ANY beans or grains, a meatless burger WIN in my book!
The smell throughout your kitchen will be DELICIOUS.
Pulse in the food processor gently until combined, not until smooth.
We have a new series over here on LCK! Meatless Monday! We’re working on incorporating more plant-based meals into our diet, and honestly, it’s been a challenge to find good recipes that aren’t filled with grains and legumes! SO, we set out to do just that! To make some awesome plant based recipes free of those ingredients that can often cause inflammation.
We worked hard getting the flavor and texture of these just right, and I know you are going to love them as much as we do!
Meatless Mushroom Burgers
Ingredients
Toppings
Directions
Recipe Notes
Nutrition
What is your favorite meatless recipe to make?
Paleo Veggie Mushroom Burgers
Happy Sunday! The Oscar’s are on tonight! Are you watching? You can make some of my appetizers, set some aside, and then have them for lunch throughout the week!
Let’s get prepping for the week ahead! Here is this week’s meal plan, filled with one of my favorites, my 30-minute taco soup, an easy salmon dish and stuffed peppers, pizza style- to name a few! This week will warm you up and leave you feeling fabulous!
If you are new to the meal plans here, you can find them all, equipped with free printable shopping lists, in our easy Meal Plan Tab on the blog!
Monday: 30-Minute Taco Soup (Whole30 if you omit the cheese)
Tuesday: Roasted Garlic Chicken and Veggie Primavera (Whole30 if you omit the cheese)
Wednesday: Herb Butter Salmon with Blistered Tomatoes and Green Beans (Whole30 compliant)
Thursday: Slow Cooker Short Rib Stew (Whole30 compliant)
Friday: Leftovers
Saturday: Out
Sunday: Pizza Stuffed Peppers (Leave out the mozzarella cheese for Whole30 compliant)
Grab your free printable shopping list HERE!
Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try the Pad Thai on page 214 or the Balsamic Braised Short Ribs on page 204!
Looking for a great 30 minute lunch idea? This dairy-free, paleo-friendly, and nut-free Roasted Chicken Buddha Bowl is loaded with roasted veggies and topped with a spicy mango sauce you will want to put on everything!
Switch up your side dish this week! This Spiced Cauliflower is loved by so many!
As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!
Lexi’s Weekly Dinner Plan Week 13
These Sweet Potato Tuna Melts are a delicious and protein packed lunch! Eat them right away or pack they away for an on-the-go meal. I love how customizable they are. Top with avocado, tomatoes, onions, or any vegetables or herbs you have on hand!
Sweet Potato Tuna Melts
I am so excited to partner with my friends at Genova Seafood to bring you today’s recipe! Simple toss all of the tuna salad ingredients in a bowl, place on top of roasted sweet potato buns, top with your favorite toppings, and devour!
This sweet potato tuna bar is such a great idea for game-day entertaining or as a way for your kiddos to have some fun in the kitchen building their own sandwiches!
Watch the video:
Want to know something cool? Genova has started a program called Digital Traceability and it’s pretty awesome. Genova customers simply enter the 10- to 15-digit number located on the bottom of their Yellowfin and Albacore tuna to receive answers to six specific questions:
- What is My Tuna? Visitors are given an initial description of their tuna or other seafood species.
- Where Was My Tuna Caught? These results include a world map showing the Food and Agriculture Organization (FAO) Area where the tuna or other seafood was caught, and a link to a species-specific stock status report from the International Seafood Sustainability Foundation (ISSF).
- What Fishing Method Was Used? This section includes both the fishing method and vessel size.
- What Fishing Vessel Caught My Tuna? This information includes fishing vessel name, nation of registry and fishing trip start and end dates.
- Where was My Tuna Processed and Canned? The can code indicates where the seafood was processed and canned, which may not necessarily be where it was caught. The processing method is subject to Genova’s strict compliance requirements andstringent Business Ethics and Labor Code of Conduct.
- How Does Genova Support Sustainability?
I love working with companies who are doing their part to show us where our food is coming from!
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This post is sponsored by Genova Seafood. All opinions are always my own!
What is your favorite way to eat tuna?
Sweet Potato Tuna Melts
This 30-Minute Loaded Taco Skillet is loaded with veggies, lean protein, and so much flavor! All you need is 30 minutes and one skillet to prepare this low carb, healthy meal that everybody will devour!
This skillet is flavorful and veggie packed. It’s perfect for a weeknight meal or to make and package up in containers for lunches!
This month my blogging ladies and I are showing you recipes to make using only ONE SKILLET. Yes, that’s right! Easy, light on the clean up, and delicious.
Taylor made you a Mexican Sweet Potato Rice Bake
This one-pot chicken Mexican rice casserole uses sweet potato for extra creaminess! It’s a healthy, gluten free, 8 ingredient dinner for busy weeknights that is only 330 calories.
Gina made you a Turkey Skillet Mac and Cheese
This one-pot turkey skillet mac and cheese is like a grownup version of hamburger helper and a much healthier option than that boxed stuff. Filled with spinach, peppers, real cheddar cheese, on the table in just 30 minutes and easily made gluten-free too!
Brittany made you a Zucchini Noodle Shrimp Lo Mein
Dinner is done in less than 20 minutes with this quick and easy zucchini noodle lo mein. It’s loaded with shrimp and veggies for a low-carb protein packed meal that’s perfect for busy weeknights. Paleo and gluten-free.
Lindsay made you a Mediterranean Marinated Balsamic Pork Loin Skillet
This Mediterranean Marinated Balsamic Pork Loin Skillet
with vegetables makes for an easy one pan meal! Healthy, Balanced, Paleo and ready 45 minutes. Feed your family with this Flavorful Mediterranean pork dish in a tangy balsamic sauce.
Watch the video:
30-Minute Loaded Taco Skillet
Ingredients
- 1 tablespoon avocado oil
- 1 garlic clove, minced
- 1 zucchini, diced
- 1 large carrot, finely diced
- 2 bell peppers, diced
- 1 onion, diced
- 1 pound ground turkey
- 1 teaspoon chili powder, more to taste
- 1 teaspoon paprika, more to taste
- 1 teaspoon garlic granules, more to taste
- 1/2 teaspoon fine sea salt, more to taste
- Pinch black pepper, more to taste
- 14.5 ounce can crushed tomatoes
- 5 ounce can green chiles
- 14.5 ounce can black beans
- 2 cups fresh spinach
- Optional: 1/2 cup shredded cheddar cheese
- Chopped scallions, for garnish
Directions
- In a skillet over medium heat, heat oil and add in garlic.
- Add in zucchini, peppers, carrots, and onion and let cook for 3-5 minutes, until veggies begin to soften.
- Add in turkey and coat with chili powder, paprika, garlic, salt, and pepper. Cook until turkey is brown and no pink remains.
- Add in tomatoes, green chiles, and black beans and mix to combine. Reduce heat to a simmer for 5 minutes. Add in spinach and mix until wilted. Taste and adjust seasoning as desired.
- If adding cheddar cheese, sprinkle over the top and cover the skillet until cheese melts.
- Serve hot with chopped scallions over rice, cauliflower rice, or with tortilla chips!
Nutrition
30-Minute Loaded Taco Skillet [VIDEO]
Soup is a staple of mine not only because it is so simple to prepare, but it makes for the perfect meal prep item! I love to prepare a large pot of soup at the beginning of the week and have the leftovers all week long. Here are twenty hearty and healthy Winter soups that are packed with root vegetables, spices, and herbs to cozy up with this season!
Slow Cooker Classic Chicken Soup from Lexi’s Clean Kitchen (Whole30, Paleo-friendly)
Slow Cooker French Onion Soup from Lexi’s Clean Kitchen (Paleo-friendly, Gluten-free)
Meatball and Veggie Soup from Lexi’s Clean Kitchen (Whole30, Dairy-free, Grain-free)
Buffalo Chicken Chili from Lexi’s Clean Kitchen (30 minutes, Whole30 without the optional beans or cheese)
Slow Cooker Short Rib Stew from Lexi’s Clean Kitchen (Whole30, Dairy-free, Paleo-friendly)
Turkey Pot Pit Soup with Grain-Free Biscuits from Tasty Yummies (Paleo-friendly, Sugar-free)
Roasted Broccoli Fennel Soup from With Food and Love (Whole30, Paleo-friendly, Grain-free)
Winter Minestrone Soup from James Trenda via Against All Grain (Whole30 with ghee, Paleo-friendly)
French Vegetable Soup from Gourmande in the Kitchen (Whole30, Paleo-friendly, Vegan)
Everything Soup from Predominantly Paleo (Whole30, Paleo, Grain-free)
Thai Pea Soup from Running to the Kitchen (Whole30, Paleo-friendly, Vegan)
Spicy Asian Chicken Turnip Noodle Soup from Inspiralized (Whole30, Paleo-friendly)
Turmeric Roasted Cauliflower Soup from Skinnytaste (Vegan-friendly, Whole30, Paleo-friendly)
Pork and Napa Cabbage Soup from Nom Nom Paleo (Whole30, Paleo-friendly)
Detox Soup from The Healthy Maven (Vegan, Whole30, Paleo-friendly)
Creamy Cauliflower Soup from Detoxinista (Vegan, Whole30, Paleo-friendly)
Tom Kha Gai (Thai Coconut Chicken Soup) from Gimme Some Oven (Whole30, Paleo-friendly)
Easy Thai Soup from Damn Delicious (Gluten-free, Refined Sugar-Free, Dairy-free)
Moroccan Roasted Acorn Squash from Food Faith Fitness
Easy Slow Cooker Beef Chili from Cotter Crunch from Cotter Crunch
Get creative in the kitchen this season with this easy to follow Soup Guide!
Happy Cooking!
Twenty Hearty and Healthy Winter Soups
Good morning and happy day of meal planning! I was just in San Francisco for a few days, so I am personally very ready, after days of travel, to get my meal prep going for the week! Let’s get prepping and cooking for this week with Lexi’s Weekly Dinner Plan Week 11! Here is this week’s meal plan, and remember, we are keeping all of them in one easy Meal Plan tab on the blog for you to access!
Monday: Shakshuka (Whole30)
Tuesday: ? Out for Valentine’s Day ?
Wednesday: Egg Roll Bowls
Thursday: Rustic Tomato Vegetable Soup (Whole30)
Friday: Leftovers
Saturday: Out
Sunday: Eggplant Pizza *VIDEO*
Grab your free printable shopping list HERE!
Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try the Chicken Fajita Salad, the Curry Butternut Squash Soup, and the Beef and Broccoli!
Valentine’s Day treat inspiration! The 30 minute Flourless Skillet Brownie from page 292 of my cookbook is the perfect dessert for two! Delicious with ice cream and on its own straight from the skillet! OR make this Flourless Cake that everybody loves!
Staying in for Valentine’s Day? Try my Coffee-Rubbed NY Strip Steak with Berry Sauce & Parsnip Mash or the Scallops Provencal from the cookbook!
As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!
Lexi’s Weekly Dinner Plan Week 11
Lexi’s Weekly Dinner Plan Week 10 is here! So, let’s get prepping and cooking for this week!
I met so many of you this week at my book signings in New York and New Jersey, and I was so excited to hear that so many of you are absolutely loving the meal plans. Some of you are mixing and matching from the website and the cookbook, some all website, and some of you are cooking all from the cookbook! I love it all. I am so glad you’re feeling fabulous and having confidence in the kitchen. P.S. We are keeping the meal plans all in one easy tab on the blog for you to access on the navigation bar of the website.
Monday: Thai Meatballs (Whole30, Under 30 Minutes)
Tuesday: Maple Glazed Salmon (10-Minute Meal)
Wednesday: Slow Cooker Carne Asada (Whole30, Slow Cooker)
Thursday: Leftovers
Friday: Out
Saturday: One Pan Chicken In Mushroom Sauce (Can be modified for Whole30)
Sunday: White Chicken Chili (Whole30, Slow Cooker)
Grab your free printable shopping list HERE!
Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! Try Nanny’s Potted Chicken (page 160), Winter Harvest Salad (page 138), and the Cioppino Stew (page 124)!
Snack Idea: Make Egg Muffin Cups to have an on-the-go breakfast or snack for the week!
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!
Happy Cooking!
Lexi’s Weekly Dinner Plan (Week 10)
I am so excited to announce that based on your feedback on my Facebook post and Instagram post about my Weekly Dinner Plans, we’ve decided to keep them going each week! Equipped with a free printable shopping list! Tune in on Sunday mornings to print your meal plan and get prepping and planning for the week ahead!
Let’s get prepping and cooking for this week! Here is the 9th meal plan that lives on LCK, and we’re keeping them all in one easy Meal Plan tab on the blog for you to access!
Monday: Easy Curry Shrimp (Whole30)
Tuesday: Mini Meatloaves (Whole30)
Wednesday: BRINNER Breakfast Bowls (Whole30)
Thursday: Slow Cooker Thai Curry Chicken (omit sugar for Whole30)
Friday: Leftovers
Saturday: Out
Sunday: Healthy Broccoli Soup (P.S. There’s a video!)
Grab your free printable shopping list HERE!
Make a swap throughout the week from the Lexi’s Clean Kitchen Cookbook! This week we are loving the Slow Cooker Spicy Chicken Soup (Whole30) on page 122 and the Shredded Brussels Sprout Salad on page 154! The Garlicky Green Beans on page 234 are the perfect side dish!
As always, if you have meal plan feedback, please send me an email at Lexi@Lexiscleankitchen.com! I’d love to hear from you!
Lexi’s Weekly Dinner Plan Week 9
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!
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!
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!
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Grab a copy of Kelly’s book here! Happy Cooking!
Orange Power Pasta with Cauliflower Alfredo Sauce
Lexi’s Weekly Dinner Plan 2017 – Week 3 is here!
If you missed the start of the plans, don’t worry, you can join in on your own month anytime! Find week 1 here, and week 2 here.
Monday: Sheet Pan Chicken and Veggie Dinner (Whole30 Approved)
Tuesday: Easy Scallop Pasta (Whole30 Approved)
Wednesday: Sloppy Joe’s
Thursday: Caribbean Pulled Chicken Lettuce Wraps (Whole30 Approved)
Friday: Leftovers
Saturday: Dinner Out or Take Out
Sunday: Green Chile Vegetable Soup (Whole30 Approved if omit GF pasta)
Download your printable shopping list here!
Option: Swap these meals for meals or a meal from the Lexi’s Clean Kitchen Cookbook!
Grab your copy for under $15!
Monday: Sesame Seared Ahi Tuna Salad with Ginger Dressing (page 150, adjust dressing to omit sweetener for Whole30)
Tuesday: Beef and Broccoli (page 208, Whole30 Approved)
Wednesday: Cioppino Stew (page 124, Whole30 Approved)
Thursday: Leftovers
Friday: Dinner Out or Take Out
Saturday: Creamy Chicken Bacon Spaghetti Squash Boats (page 174, Whole30 Approved)
Sunday: Leftovers or Scallops Provencal (page 192, Whole30 Approved)
Download your printable shopping list here!
As always, you can mix up the days you eat these on depending on what you are in the mood for, how busy you are, and so on!
Happy Cooking!
Lexi
P.S. Watch the video on how to make Monday’s easy dinner!
Lexi’s Weekly Dinner Plan Week 3 (2017)
Lexi’s Weekly Dinner Plan 2017- Week 2 is here! Week 1 was such a hit, and I hope you are feeling fabulous. Here is week 2!
Monday: Thai Curry Soup
Tuesday: Pizza Stuffed Peppers
Wednesday: Spicy Shrimp and Citrus Salad
Thursday: Moroccan Chicken Burgers
Friday: Leftovers
Saturday: Out or Take Out
Sunday: Herb Butter Salmon with Blistered Tomatoes and Green Beans
Download your printable shopping list here!
Option: Swap these meals for meals or a meal from the Lexi’s Clean Kitchen Cookbook!
Monday: Beef Barbacoa Lettuce Wraps (page 202)
Tuesday: Leftovers
Wednesday: Maple Crusted Salmon (page 186)
Thursday: Eggplant Parmesan (page 216)
Friday: Dinner Out or Take Out
Saturday: Chicken Fajita Salads (page 134)
Sunday: Pad Thai (page 214)
Download your printable shopping list here or grab your copy for under $15 here!
As always, you can mix up the days you eat these on depending on what you are in the mood for, how busy you are, and so on!
Happy Cooking!
Lexi
Lexi’s Weekly Dinner Plan Week 2 (2017)
2017 is here, 2017 is here! Wow, 2016 simply flew by. If you’re like me, and you have committed to kickstarting your year off right, join me on eating right through my 2016 Weekly Dinner Plans. We’ll keep ourselves accountable together on social media!
Here you have it! One month of meals to start your year off on the right track and build good routines. My meal plans last year were such a hit, that I took your feedback and refined them for 2017.
What you’ll see this year? More detailed shopping lists, a weekly dinner plan from my website and from my cookbook- both equipped with shopping lists! I’ll share them on Saturday or Sunday morning super early, so you can shop and prep for your week ahead!
These weekly plans are designed to give you a well-rounded week of meals that will (ideally) have leftovers for lunches and help you eat healthy and clean, while also delicious.
