5 Satisfying Whole30 Dinners You Can Make with 5 Ingredients
If you’re looking to make 2020 the best year yet, a great place to start is the kitchen. Whether you’ve resolved to cook more, want to learn how to make mindful ingredient choices, or are simply focusing on how foods make you feel, the Whole30 program might be for you. Keeping track of what you can and cannot eat on Whole30 can be daunting, but the easiest path to success is to fill your plate with home-cooked meals.
We’ve covered everything you need to know about Whole30, and you can even learn from our experiences. When you’re ready to get cooking, here are five new Whole30 dinners that require just five compliant ingredients.
5 Easy Whole30 Dinners
- The ingredients: Each recipe calls for just five ingredients. Check ingredient lists to ensure Whole30 compliance, especially for store-bought ingredients like broth, dressings, mayonnaise, sauces, and sausages. Extra-virgin olive oil, vegetable oil, kosher salt, and black pepper are considered pantry staples and are not included in this ingredient count.
- Serving size: Each recipe makes enough for four dinner-sized portions.
Buffalo Chicken Stuffed Sweet Potatoes
Heat oven to 400°F. Pierce 4 medium sweet potatoes with a knife; set on a foil-lined baking sheet. Roast until a thin knife slides easily into the center, about 1 hour. Meanwhile, place 1 pound boneless, skinless chicken breasts (about 2 breasts), 1/2 cup Frank’s RedHot hot sauce, and 2 tablespoons ghee in a skillet. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low to maintain a simmer and cook until chicken is cooked through, 10 to 12 minutes.
Use tongs to transfer chicken to a plate; shred with 2 forks. Return chicken to skillet, toss with sauce. When potatoes are ready, halve them lengthwise and fluff the flesh with a fork. Divide chicken among potatoes and drizzle with 1/4 cup ranch dressing, such as Primal Kitchen.
Get the recipe: Buffalo Chicken Stuffed Sweet Potatoes
Greek Lamb Meatballs with Creamy Dill Dipping Sauce
Finely grate the zest of 1 lemon, then juice the lemon (1 1/2 tablespoons). Whisk the lemon juice, 1/2 cup mayonnaise (such as Primal Kitchen), 2 tablespoons finely chopped fresh dill, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a small bowl. Place the zest, 1 pound ground lamb, 2 teaspoons dried oregano, 3/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a large bowl. Use your fingers to work the mixture together until all the ingredients are evenly combined. Do not overwork.
Form the mixture into 18 meatballs (about 2 tablespoons each), and place on a foil-lined baking sheet. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat until shimmering. Working in batches if needed, add the meatballs and cook, turning every minute, until cooked through and browned all over, about 15 minutes total per batch. Serve with the sauce.
Get the recipe: Greek Lamb Meatballs with Creamy Dill Dipping Sauce
Creamy Mushroom Smothered Pork Chops
Season 4 (1-inch-thick) boneless pork chops with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium-high heat. Add the pork chops and cook until golden-brown, 3 to 4 minutes per side. Remove to a plate.
Sauté 8 ounces sliced cremini mushrooms with 1/2 teaspoon kosher salt in the same pan until browned, 6 minutes. Add 2 chopped garlic cloves and 1 tablespoon finely chopped fresh rosemary leaves and cook until fragrant, 1 minute. Whisk in 1 cup unsweetened coconut milk, such as Native Forest or Thai Kitchen, and return the pork and any accumulated juices to the pan. Bring sauce to a simmer. Cook until pork reaches an internal temperature of 145°F, 3 to 5 minutes.
Get the recipe: Whole30 Creamy Mushroom Smothered Pork Chops
Cashew Shrimp Sheet Pan Dinner
Heat the oven to 400oF. Toss 12 ounces broccoli florets with 2 tablespoons extra-virgin olive oil, 1/4 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper, and spread into an even layer on a rimmed baking sheet. Roast for 5 minutes. Add 1 pound raw, peeled and deveined large shrimp and 1 diced yellow bell pepper and drizzle with 1/4 cup teriyaki sauce, such as Coconut Secret or Primal Kitchen. Toss to combine; spread into even layer. Sprinkle with 3/4 cup raw cashews. Roast until shrimp is opaque and broccoli is tender, 5 to 7 minutes. Serve with more teriyaki sauce.
Sausage, Kale, and Sweet Potato Soup
Heat 2 tablespoons extra-virgin olive oil in a Dutch oven over medium-high heat until shimmering. Add 12 ounces sliced Italian chicken sausage sausage, such as Bilinski’s, and cook until browned, 6 to 8 minutes. Add 2 peeled and diced medium sweet potatoes, 4 cups low-sodium chicken broth (such as Imagine), and 1 teaspoon dried Italian seasoning and bring to a boil. Cook until sweet potatoes are tender, 15 to 20 minutes. Add 1/2 bunch chopped flat-leaf kale (about 2 cups) and cook until wilted, about 3 minutes.
Get the recipe: 5-Ingredient Sausage, Kale, and Sweet Potato Soup