whole30 dinner

A simple one-pan meal with boneless pork chops, sauerkraut, potatoes, apples and caraway seeds.

Pork And Sauerkraut (German Pork Chops) - Whole30, Paleo

pork

olive oil

russet potatoes

apple

sauerkraut (undrained)

tsp caraway seeds

onion (optional)

Pork and Sauerkraut (German Pork Chops) - Whole30, Paleo

Peel and dice the potatoes, apple, and onion, if using. Set them aside.

Preheat the oven to 350 F.

Do the Prep Work

While the oven preheats, pat the pork chops dry with a paper towel and season very lightly with salt and pepper. Heat a large dutch oven on the stovetop over medium-high heat.

Add the oil. Once the oil is shimmering (about 1 minute), add the pork chops. Brown on each side for about 3 minutes per side. They should easily release once they&#x27;re ready to be flipped.

Brown the Pork Chops

Set the pork chops aside and add the saurkraut to the hot dutch oven. With a wooden spoon, gently scrape the bottom to deglaze it. Add the potatoes and apples and then lay the pork chops on top. Sprinkle the caraway seeds.

Cover and bake in the oven for one hour. Remove the dutch oven, allow to cool slightly, and serve!

Bake the Dish

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This easy Pork and Sauerkraut recipe (aka German Pork Chops) is a delicious, cozy dinner your whole family will enjoy! It’s made with super simple, delicious ingredients — boneless pork chops, sauerkraut, potatoes, apples and caraway seeds, and it’s baked in a Dutch Oven for ultra tender pork and easy cleanup!

Dutch Oven Pork Chops (German Pork Chops)

Egg Roll in a Bowl! This deconstructed egg roll makes a perfect quick-and-easy one pan dinner. (Gluten free, paleo &amp; Whole30 friendly)

Served on its own, this will easily serve 4-5. Served as a component of the meal, it'll stretch fo 5-6 servings. 

Egg Roll Bowls

chicken breast

onion, diced

ginger

cl0ves garlic, minced

carrots, peeled and shredded (about 3/4c)

(14 ounces) bag coleslaw mix*

Tbsp rice vinegar (or cider vinegar

sesame oil

green onions, sliced

Heat olive oil in a large pan over medium heat.

Add ground chicken breast to the pan and cook 5-7 minutes, or until completely cooked through. (There will likely be a bit of water at the bottom of the pan. Don&#8217;t drain it.)

Next, add onion and cook an additional 4-5 minutes to soften slightly. It will begin to turn translucent.

Add ginger and garlic and cook 1 minute more.

Then, add grated carrot and 1/2 of the coleslaw mix. (Your pan will seem SUPER full)

Drizzle with tamari and rice vinegar. Gently stir to coat. Cook 2-3 minutes or until cabbage starts to wilt a bit.

Add remaining coleslaw mix and stir to coat. Cook 2-3 minutes until the cabbage is starting to soften.

Stir in sesame oil and green onions and serve.

Delish! Made this last week! Great recipe!

Delicious! Will make it again soon. Thanks!

Just made this tonight and I’m
Loving every bite!! 🥰

So yummy!! My whole family loved it! I couldn't find tamari, so I used low sodium soy sauce instead. Thanks for the recipe!

This was seriously so good! I think we’ll make this a lot! Thank you!

This was a quick and easy weeknight dinner and my two year old loved it!

Excellent recipe, and so easy for weeknights! I use low sodium soy sauce because I don't have tamari and coconut aminos makes me feel ill (I compare it to feeling hungover). I serve it with rice because my husband has hollow legs lol.  Would go very well with lettuce wraps too!

Another GREAT recipe!!  And I was so thrilled at how fast it all came together. Going through a major kitchen remodel right !now, so made this in the instant pot with the saute function &amp; it turned out amazing

We enjoyed this recipe. I need to cut the Aminos a bit for our taste. I also admit just a bit of hoisin sauce (a scant teaspoon).

Good but on the bland side. I added a bit more tamari and rice vinegar, which helped but if I make this again I would increase garlic, onion and ginger as well.

https://content.jwplatform.com/videos/EGmxnrEh.mp4

Egg Roll Bowls – This deconstructed egg roll makes a perfect quick-and-easy one pan dinner. Gluten free, paleo & Whole30 friendly.

Egg Roll Bowl (Gluten Free & Paleo)

Air fryer tilapia is super easy and healthy with just a few ingredients. Get golden brown and flaky fish every time by cooking your tilapia in the air fryer. You won&#x27;t believe the results!

Air Fryer Tilapia

fresh tilapia filets (approximately 6 oz each)

chives (chopped)

parsley (chopped)

garlic

pepper (to taste)

salt (to taste)

Preheat air fryer to 400 degrees

Pat fresh tilapia fillets dry with paper towel.

In small bowl, stir together olive oil, chives, parsley, garlic, salt and pepper.

Brush over top of tilapia fillets.

Brush a little olive oil over bottom of basket or spray with cooking spray.

Cook for 8 to 10 minutes or until fish flakes easily with a fork and is no longer translucent.

Serve immediately.

10 healthy Whole30 and Paleo chicken marinade recipes. Make just one or make them all!

10 Healthy Chicken Marinades - Whole30

chicken breasts (for each marinade you make)

Tablespoons orange juice, (squeezed from about 1 orange)

Tablespoon cumin

orange zest

salt & pepper

coconut aminos

Tablespoons sesame oil

Tablespoon minced ginger (about 1/2 inch)

green onions (sliced)

garlic (minced)

jarred pepperoncini liquid

(sliced)

ranch seasoning

BBQ sauce

buffalo sauce

Tablespoons ranch seasoning

fajita seasoning

Tablespoons lime juice

Tablespoon minced cilantro (optional)

Tablespoons lemon juice (squeezed

lemon zest

parsley

basil

pesto

mango (pureed)

jalapeno

Tablespoon lime juice (squeezed from about 1/2 lime)

cilantro

dates (minced)

Tablespoons grainy mustard

apple cider vinegar

Tablespoons olive or avocado oil

Mix all marinade ingredients together in a small dish.

Make the Marinade

Set the chicken breasts in a shallow dish or ziplock bag. Pour the marinade over the chicken, then turn the chicken so it&#039;s fully coated on all sides. Allow it to marinate for at least 30 minutes.

Marinate the Chicken

Slow Cooker: Add the chicken and marinade to the slow cooker. Add 1/2 cup water or chicken stock. Turn on low and cook for 3-4 hours.Instant Pot: Add the chicken, marinade, and 1 cup of liquid, either chicken stock or water, to your Instant Pot. Close and turn to High Pressure for 15 minutes and allow for a natural pressure release.Grill: Preheat your grill to 400 Fahrenheit. Oil the grill grates well. Add the chicken to the grill, and cook for 5-6 minutes per side, until the internal temperature reaches 165 Fahrenheit, per USDA. Rest the chicken for 5 minutes before you slice it!Air Fryer: Preheat the air fryer to 375 Fahrenheit. Spray the basket lightly with oil, and add the chicken, leaving space between each breast. Close and cook for 10 minutes, then flip the chicken breasts and cook for another 5-7 minutes, or until internal temperature reaches 165 Fahrenheit. Rest the chicken for 5 minutes before you slice it!Oven: Lay the chicken breasts on a parchment lined baking sheet. Set in a 400 Fahrenheit oven for 20-25 minutes or until cooked through and the internal temperature reaches 165 Fahrenheit. Rest the chicken for 5 minutes before you slice it!

Cook the Chicken

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10 easy, healthy chicken marinades, with tons of variety! These ten different recipes are all refined sugar free and Whole30, Paleo, and gluten free friendly. Make one at a time or make them all at once for meal prep magic!

10 Healthy Chicken Marinades

A rich, hearty Whole30 chili with no beans. Easy stovetop recipe loaded with healthy ingredients like sweet potatoes. Not too spicy and SO delicious!

Whole30 Chili

ghee (coconut oil, or extra virgin olive oil)

beef

onion

salt

black pepper

oregano

chili powder

cumin

chipotle chili powder (use less if you prefer a less spicy chili)

garlic powder

cinnamon

chicken broth

potato

red bell peppers (diced)

green bell pepper (diced)

pumpkin purée

tomatoes

Heat a large Dutch oven or similar large, sturdy-bottomed pot over medium heat. Add the ghee or oil. When it is hot, add the meat, onion, salt, and pepper. Cook, breaking apart and browning the meat, until the it is no longer pink and the onion is beginning to soften, about 7 minutes. If it seems very greasy, drain it off (the amount of fat that cooks off will depend upon the meat you use).

Add the oregano, chili powder, cumin, chipotle chili powder, garlic powder, and cinnamon.      Stir to evenly coat the meat and vegetables with the spices. Cook until fragrant, about 30 seconds.

Splash in about 1/2 cup of the broth and run a wooden spoon or rubber spatula along the bottom of the pot to scrape up any brown bits (this is flavor!). Add the next 1 1/2 cups broth, sweet potato, red bell pepper, green bell pepper, pumpkin and diced tomatoes and stir to evenly combine.

Bring the chili to a boil, then reduce the heat to a simmer. Use a lid to cover the pot part way. Continue to simmer until the chili is thickened and the sweet potatoes have softened, stirring it periodically to prevent it from sticking, about 20 to 30 additional minutes. If the chili isn&#x27;t becoming as thick as you like, let it simmer for 5 to 10 minutes without the lid. If the chili seems too thick, stir in additional broth to reach your desired consistency (chili thickness is completely personal preference. We like ours fairly thick, and the chili will thicken further as it cools too). Taste and adjust seasonings. Serve hot with desired toppings.

https://content.jwplatform.com/videos/v0N4hJ6A.mp4

Whole30 Chili Recipe

This easy one-pot paleo pumpkin chili can be made with beef or your favorite ground meat and can be ready in just 30 minutes! It's a hearty, comforting, healthy and Whole30 compliant meal that everyone will love, even the kids!

Easy Pumpkin Chili {Paleo, Whole30}

lb grass fed ground beef

lb pork

Sea salt and black pepper

tbsp avocado oil (or olive oil, to brown the meat)

jalapeno pepper (minced)

sea salt (adjust to taste)

28 oz can crushed tomatoes

pumpkin puree

tsp chili powder

tsp smoked paprika

tsp chipotle powder (*1/2 tsp if you want more spice)

tsp cumin

tsp pumpkin spice (or cinnamon, if preferred)

Chopped fresh cilantro (for garnish)

Heat a duch oven over medium high heat and add coconut oil.  Add the beef and pork, sprinkle with sea salt and pepper, and use a spoon to break up lumps to evenly brown.

Once 2/3 done, drain some fat if you like (not all) and add the onions and peppers. Stir and continue to cook 2 minutes or until beef is browned and onions and pepper start to soften.  Do not drain any more fat.  Add garlic and jalapeño, stir, and cook another minute.

Lower the heat and add the crushed tomatoes, diced tomatoes, pumpkin, 1/2 tsp salt and all spices.  Stir to combine well, then raise heat to bring to a boil. Once bubbling, lower heat to a slow simmer, cover, and allow to simmer for at least 15 minutes (and up to 45) to combine flavors.  The flavor will only get better the longer this chili simmers, which makes it great for leftovers too.

Garnish with cilantro, sliced avocado, red onion and Kite Hill sour cream, if desired, to serve. Store leftovers covered in the refrigerator for up to 4 days.

Stovetop directions:

Brown the beef and cook the onions, peppers and garlic as directed, then transfer to your slow cooker and add remaining ingredients.  Cook on low for 4 hours.

Slow cooker directions:

caraway seeds

Hearty, cozy, comforting, and oh so delicious, this Instant Pot Irish Lamb Stew is everything you want! 

Instant Pot Irish Lamb Stew

lamb lamb

Guinness (or omit and substitute more beef broth)

beef broth

Tablespoons arrowroot powder

baby potatoes

carrots

thyme

pepper

Brown the meat. Pat the pieces of lamb with a few paper towels to dry them. Sprinkle with arrowroot powder and a bit of salt and pepper. Turn the Instant Pot to sauté mode and heat the oil. In batches, add the meat to the Instant Pot, and let it cook for about 2 minutes per side. Set it aside on a plate.

Cook in the Instant Pot. Add the onions to the Instant Pot, and saute for a few minutes until softened. Add the Guinness (if using) to deglaze the bottom of the pan. Use a wooden spoon to scrape any browned bits off the bottom. Pour in the broth. Add the carrots, potatoes, lamb, and seasonings. Cover and turn to high pressure for 35 minutes. Allow for a natural pressure release.

Finish and Serve. Once the pressure has completely released, open the lid. Stir in the green peas and allow them to cook with the stew for a few minutes. Optionally, you thicken the broth by making a slurry. Whisk more arrowroot powder with about 1/4 cup of the broth in a small dish, then stir that into the stew. Set the Instant Pot to Sauté mode and allow the stew to simmer for about 10 minutes, stirring occasionally. Ladle the soup into bowls, sprinkle with fresh thyme, and season with a little salt and pepper.

These delicious ground beef lettuce wraps are a healthy, Asian-inspired meal that take just minutes to make! Bursting with flavor &amp; texture in every bite!

Asian Beef Lettuce Wraps

butter lettuce leaves

tbsp sesame seed oil

garlic cloves,

tbsp rice vinegar

(8 oz can) water chestnuts,

red bell pepper, remove core and seeds, chop

red peppers

tsp ground ginger

Cashews and green onions

Carefully rinse each butter lettuce leaf and pat dry. Be sure to not tear the leaves. 

In a large skillet, heat 1 tbsp of sesame seed oil over medium high heat and add in the minced garlic along with the ground beef. Allow to cook until the beef becomes crumbly and browned. Around 7 minutes. 

Once beef is cooked, remove and drain and discard the grease. Transfer the beef to a bowl and set to the side. 

To the hot skillet, add the chopped red bell pepper and finely diced water chestnuts. Cook until the peppers become tender. 3 minutes or so. 

Transfer the beef back to the pan with the red pepper and water chestnuts. Combine together with a spoon. 

To the beef, add the coconut aminos, rice vinegar, red pepper flakes and ground ginger. Combine all ingredients with a spoon and allow to cook together, another 3 minutes or so.

Arrange the lettuce cups on a platter and add a heaping spoonful of the beef mixture into each butter lettuce cup.

Garnish each lettuce cup with green onions and cashews.

Delicious! Approved by my two teenage daughters as well!

I made this recipe last night and it was SO yummy! My husband loved it too. Definitely going to be in our whole 30 recipe rotation!!! So good!

This recipe is super easy and most importantly delicious!  Thank you for helping me survive my whole 30!

These were SO good! Had it on top of salad too. Yum!

Absolutely delicious! Cannot wait time make them again!

These things are amazing—super easy to make and tastes so fresh!

My family loves these! We’ve eaten them every other week since first trying them! Even my 3 year old gobbles then up!

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Top Tags

Pork And Sauerkraut (German Pork Ch...

Egg Roll Bowls

Air Fryer Tilapia

10 Healthy Chicken Marinades - Whol...

Whole30 Chili

Easy Pumpkin Chili {Paleo, Whole30}

Pork and Sauerkraut (German Pork Ch...

Instant Pot Irish Lamb Stew

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Spicy Pepperoncini Beef

Grilled BBQ Chicken Drumsticks

Slow cooker sweet potato beef stew

Steak Burrito Bowls - Keto / Low Ca...

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The most viewed whole30 dinner recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine