• Jessica

Whole30- Dinner

Last, but certainly not least, Dinner recipes!!!.... In my three other posts I just wanted to give you guys a look into the super quick, grab and go stuff that made sticking to this plan the easiest!... In this post I will show you several dinner recipes I found that I made, repeated, ate for leftovers and sometimes lunch!... I found most of these off of Whole30recipes Instagram page and took my pictures from there! I don't know the rules of taking photos off their Instagram page so hopefully I don't get in trouble! ;-)


Madras Chicken Salad - This was pretty delcious! My husband wasn't totally sold, I think it was the cold chicken and curry but I LOVED it!!

Ingredients: ½ cup paleo mayonnaise (Primal Kitchen has a Whole30-approved mayo!) ¾ teaspoon Indian curry powder 1 teaspoon Diamond Crystal kosher salt Freshly ground black pepper 1 small Gala, Fuji, or Honeycrisp apple, peeled, cored, and cut into ½ inch dice Juice from ½ medium lime 1 pound cooked chicken breast or thighs ½ cup packed fresh cilantro, roughly chopped 2 scallions, trimmed and thinly sliced ¼ cup almond slivers, toasted Instructions: 1) First make the curried mayonnaise. In a small bowl, combine the mayonnaise, curry powder, salt, and pepper to taste. It’s important to taste your food as you go so you can adjust the seasoning as needed. 2) In a separate bowl, toss the apple chunks with the lime juice. This ensures that your apples won’t oxidize into brown, splotchy cubes. The acid adds a nice zing to the salad, too. 3) Shred the chicken by hand, toss into the bowl with the acidulated apples. Add the cilantro, scallions, curried mayonnaise, and mix well. Top with toasted almond slivers and serve.


Sheet Pan Chicken Fajitas & Avocado Crema- This one I would make a double batch of every time! ALL my kids ate it and Colton even loved wrapping it in the butter lettuce. THIS IS A MIRACLE!!!... This was also my husbands favorite of all the meals I made!


Ingredients: ¼ cup avocado oil or olive oil 3 T fresh lime juice 3 garlic cloves, minced 1½ tsp Diamond Crystal kosher salt 1 tsp chili powder ½ tsp ground cumin 1½ pounds boneless, skinless chicken thighs, cut into 1-inch strips 2 bell peppers, sliced into ¼-inch strips 1 small white onion, sliced into ¼-inch pieces 2 limes, cut into wedges Butter lettuce leaves Avocado Crema 1 large Hass avocado, peeled and deseeded ¼ cup full-fat coconut milk ¼ cup chives, roughly chopped 2 T cilantro, roughly chopped 2 T freshly squeezed lime juice ½ tsp Diamond Crystal kosher salt ¼ tsp black pepper Instructions: 1) Heat oven to 450°F with the rack in the middle. Place a stainless steel wire rack in a rimmed baking sheet and set aside. 2) In a large bowl, whisk together the avocado oil, lime juice, minced garlic, kosher salt, chili powder, and cumin. 3) Toss the chicken strips, peppers, and onions in the marinade. 4) Spread the chicken and veggies in a single layer on the wire rack in the rimmed baking sheet. 5) Place the tray in the oven and cook for 10 minutes. Then, switch to broil and cook for an additional 5 to 10 minutes or until chicken is cooked through and the peppers and onions are browned in places. 6) Put the Avocado Crema ingredients into a blender and blitz until smooth. Add some water to thin out the sauce if desired. Taste and adjust the seasoning as needed. 7) Serve the fajitas with lime wedges, lettuce wraps, and avocado crema.


Roasted Brussels Sprouts and Bacon- This is always delicious, you can't go wrong with bacon! (see my breakfast post for a picture of complaint bacon)... I always serve this with just some baked chicken breasts or tenders (not breaded of course).


Ingredients: 1½ pounds Brussels sprouts 2 tablespoons melted ghee or coconut oil Kosher salt Freshly ground black pepper 4 bacon slices, diced (sugar free bacon!) Aged balsamic vinegar Instructions: 1) Preheat your oven to 400°F. Trim the ends and any old outer leaves from the Brussels sprouts. 2) Cut the sprouts in half and toss them with melted ghee, salt, and pepper. 3) Dump them on a parchment-lined baking sheet, making sure to keep everything in one layer. Sprinkle the diced bacon over everything and pop the tray in the oven. 4) The sprouts take about 25 to 35 minutes to roast, so set your timer for 10 minute intervals to regularly rotate and flip the sprouts ’n swine. 5) Check for seasoning and drizzle some aged balsamic vinegar on the finished dish.


Pot Roast and Potatoes- I love something I can throw in the crockpot in the morning and not have to think about for the rest of the day so this was perfect! It calls for hot sauce, but I left it out for the kids and added garlic powder and onion powder and it was SO good!


Ingredients:

Approximately 2.5 lbs beef chuck roast salt and pepper to taste 2 cloves of garlic roughly chopped 3 tbsp Franks Hot Sauce 2 cups beef broth 1 bag of new potatoes 1/2 onions, sliced in big chunks 2 tbsp fresh cilantro chopped (Serve over roast once done) Instructions: 1.Turn your crockpot on low and add your broth and roast. 2.Season the top of your roast until completely covered with the spices. Throw in your potatoes and onions. 3.Add your franks hot sauce and shut lid tight. 4.Let your roast cook on low all day. 5.Serve with fresh cilantro over the top


California Garlic Chicken with Green Bean Almondine- This is another HUGE hit in my house. My husband and kids LOVE this chicken and its fast! I buy cutlets from the butcher and pound them thin so i don't have to spend time slicing the breasts when I am in a rush! I actually made this last night! I got home from Whole Foods at 5 and we were DONE eating by 5:45 thats how quick you can throw this together! Its amazing! This recipe is on primal_gourmet instagram page.



Ingredients: 2 large boneless, skinless chicken breasts (sliced horizontally or pounded flat approx. ¼” thick) 3 cloves garlic - finely grated 400gr green beans - tips discarded 1/2 cup slivered almonds juice of half lemon 3-4 tbsp @fourthandheart California Garlic Ghee arrowroot starch - enough for dusting salt and pepper . Instructions: 1. Bring a large pot of water to a boil. Season water with generous pinch of salt and blanch green beans 1-2min. Transfer to ice bath until cooled, then transfer to sieve and let drain. Set aside. 2. Slice chicken horizontally into 1/4” filets. Season both sides with salt and pepper and dust with arrowroot starch. 3. Preheat 1-2 tbsp of ghee in a non-stick sautée pan or skillet over med-hight heat. Add chicken in batches and cook 4-5min per side or until brown and crispy. Transfer to paper-towel-lined plate. 4. Reduce heat to low and add 2 tbsp ghee to pan. Add slivered almonds and toast 2-3 min - stir constantly. Add garlic and cook additional 60 seconds. 5. Add lemon juice and green beans. Toss to coat. Taste for seasoning and adjust salt and pepper accordingly.


Ribeye Steak and Broccoli- Another super easy meal to whip up is a Ribeye steak with whatever side you like.... I always go to broccoli for whatever reason! Costco has amazing steaks that they will slice in half if you ask, because they are typically SO thick!...Just throw some Ghee in a frying pan if you don't have a grill and cook to how you like it!


I hope some of these recipes help you all start your whole30 journey and make it easier on you! Feel free to comment below with any questions!


xoxo, Jessica

0 views

© 2023 by Closet Confidential. Proudly created with Wix.com