whole30 dinner recipes

This creamy Whole30 casserole is the perfect easy and family friendly dinner. It’s with sausage and potatoes in under an hour and is a creamy, comforting Paleo or Whole30 recipe. It would be great for meal prep, and I think the leftovers are almost more delicious!

Creamy Sausage & Potato Whole30 Casserole (Paleo + GF)

sausage (no sugar)

potatoes sugar

baby spinach

coconut cream

mushrooms

onion

broth (chicken

almond milk

arrowroot flour (or tapioca flour)

olive oil

ghee

garlic

rosemary

basil

thyme

salt

pepper

Preheat the oven to 400 degrees F. Lightly grease a 2.5-3 quart casserole dish and set aside

Add olive oil to a large skillet over medium-high heat. Once hot, add diced onion and sauté for 3 minutes, or until they begin to soften

Add ground sausage, garlic, salt and pepper. Cook until meat is browned and crumbled

Drain excess grease and transfer to a large bowl

Add almond milk, coconut cream, ghee and broth to the skillet over medium heat with the remaining spices

Combine well and bring to a simmer, about 5 minutes. While the sauce is heating, add hash browns, spinach, mushrooms to the bowl with the crumbed sausage and mix well. Place the potato and sausage mixture into the casserole dish.

Slowly (to avoid clumping) whisk in flour to thicken the sauce in the skillet. Continue whisking for about 2 minutes until sauce is thick

Pour cream sauce over the sausage and potatoes in the casserole dish. Use a spoon to gently mix it in

Bake for 45 minutes, or until the top of the mixture forms a slight crust and doesn&#8217;t give when you press in the middle of the casserole

This is such an amazing and delicious recipe for breakfast lunch or dinner!! We love it and it is in our regular rotation year round. Highly recommend!

This recipe was absolutely fabulous. It was heavily spiced, so I probably wouldn’t serve it for breakfast, but it was just perfect as a near-soup for dinner. Even my picky husband liked it, and suggested I add the extra 1/2 tbsp arrowroot next time to thicken it slightly.

This is AMAZING!!! I wasn't sure it would be, but the comments made me try it!!! It is so delicious! I did not have Rosemary or Thyme, but I subbed in Italian seasoning instead (just 1tsp) and I did add the basil. Thank you for creating this!!!!

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

Creamy Sausage and Potato Casserole

Get ready for Whole30 dinner recipes that are easy, nutritious and delicious! One of my favorites? This must-make Whole30 casserole recipe that creamy, cheesy and flavorful - without any cream or cheese! Shredded chicken is mixed with sautéed mushrooms and broccoli, then topped with my Vegan Alfredo Sauce for an easy and healthy weeknight dinner.

50+ Easy Whole30 Dinner Recipes

Chicken

broccoli (florets removed)

mushrooms (sliced)

chicken broth

recipe Vegan Alfredo Sauce

salt and pepper (to taste)

rosemary (for garnish)

Make

Make the Vegan Alfredo Sauce and set aside. This can also be made the day before and stored in the fridge.

Preheat

Preheat the oven to 400 degrees fahrenheit.

Stir

Heat the olive oil in a large sauté pan over medium heat. Add the sliced mushrooms and diced onion and stir for 3 minutes. Add the broccoli florets (make sure they're in bite-sized pieces and not too large) and stir for another 3 minutes or until the broccoli is crisp-tender and bright green.

Layer

Place the shredded chicken in a 9x13-inch casserole dish, covering the bottom. Add the sautéed mushrooms, onions and broccoli in a flat layer on top.

Pour

Stir the chicken broth into the Vegan Alfredo sauce, then pour on top of the broccoli in the casserole dish. Use a spatula if needed to make sure everything is well coated.

Cook

Cook the casserole for 20-25 minutes. The sauce should be bubbling and slightly reduced and thickened. Garnish with fresh rosemary if desired and serve immediately.

A flavorful balanced meal that is packed with protein, low-carb, whole30 compliant, and so delicious! Loaded with everything you need for a nutritious dinner.

Creamy Sun-Dried Tomato Spaghetti Squash with Chicken

spaghetti squash (roasted)

red onion (or yellow onion, chopped)

chicken breast (chopped)

garlic (minced)

paprika

¼ tsp red pepper flakes (optional)

coconut milk

(8-oz) jar sun-dried tomatoes, drained

Preheat the oven to 375 degrees Fahrenheit. Cut the tip and tail off of the spaghetti squash using a sharp knife, and slice it in half down the middle, hot dog style. Note: this will be a very challenging process if your knife is not sharp. Be cautious while cutting the squash.

Use a spoon to scoop out the seeds and innards and discard.

Drizzle the flesh (cut side) with one to two tablespoons of olive oil or avocado oil per half. Use your fingers or a silicone brush to distribute the oil all over the flesh so that it is lightly coated. Sprinkle the flesh with sea salt.

Place spaghetti squash on a large baking sheet cut-side down. Roast on the center rack of the preheated oven for 40 to 55 minutes, or until the spaghetti squash has reached your desired level of doneness. For al dente noodles, cook for 35 to 40 minutes and for soft noodles, cook 45 to 55 minutes, depending on the size of the squash.

Remove the squash from the oven and set it aside to cool until it has chilled enough to handle.

While the squash is roasting in the oven, prepare the sun-dried tomato sauce.

Heat the avocado oil in a large skillet (I use a 12-inch nonstick skillet with a deep lip) over medium heat. Add the onion and sauté, stirring occasionally, until the onion has softened, about 5 minutes. Add the chopped chicken and minced garlic cloves to the skillet and spread it out in an even layer. Allow the chicken to cook for 5 to 6 minutes, stirring occasionally, until it has a slight golden-brown color.

Add in the paprika, red pepper flakes, coconut milk, and drained sundried tomatoes. Give everything a big stir. Bring the sauce to a full boil and cook, stirring occasionally, until the sauce has thickened to the consistency of alfredo sauce, about 10 to 15 minutes. Note: If there is a lot of separation between the coconut flesh and the water in your can of coconut milk, no worries. Simply scoop everything out of the can using a spoon. The heat will melt the coconut cream and water together.

Add the baby spinach to the skillet and cover with a lid. Cook for another 2 to 3 minutes or until the spinach has wilted. Stir it into the sun-dried tomato mixture.

Use a fork to release the spaghetti squash strands from the spaghetti squash halves and transfer the strands of spaghetti squash to the skillet with the sauce. Stir well until everything is combined. Taste the dish for flavor and add more sea salt and a drizzle of lemon juice, to your personal taste.

Serve in bowls, and enjoy! I like sprinkling some chopped pistachios on top for a little crunchy texture.

YUM!! Felt like I went to a fancy restaurant. We added the artichoke hearts and capers and topped with Parmesan cheese. Absolutely Amazing!!

THIS DISH IS AMAZING!!! The sauce is super creamy and it comes together really quick! I used zucchini and yellow squash for the noodles and it worked out perfectly. I also added artichoke hearts and capers. Such a great recipe!!

Made this recipe exactly as shown and it was delicious! My husband and I could not stop eating it. 
Thank you for sharing.

I just made this, and YUM! I only needed half of the recipe and I still have some leftovers for another meal. Trying to use what I had without buying more groceries, I used some Trader Joe's sweet Italian chicken sausage, mushrooms, and skipped the spinach. And I used heavy cream instead of half a can of coconut milk. I'll definitely be making this again.

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Top 4 whole30 dinner recipes recipes from across the web

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Creamy Sausage & Potato Whole30 Cas...

Creamy Sausage & Potato Whole30 Cas...

50+ Easy Whole30 Dinner Recipes

Creamy Sun-Dried Tomato Spaghetti S...

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