Looking for a really easy Whole30 dinner? Well, I’ve got SEVEN 15 minute dinner recipes that are Whole30, Paleo, and Gluten Free. I like to work one or two of these into our Whole30 meal plan every week to give myself a break from all the cutting, chopping, cooking, dishes, and cleanup. Trust me, you should do it too!
Super Easy Whole30 Meals
Exhausted at the idea of making dinner tonight? I hear you, I really do. I’m someone who really enjoys cooking, but there are still so. many. nights. when I just don’t have it in me.
The busier I get (and the more kids we have), the more often I feel burnt out by dinnertime.
New Goal: Simplify
During our last Whole30, I set a goal to make it as simple as possible – no bells, no whistles, just the easiest compliant meals. The aim was to finish the month, and I knew I wouldn’t be able to do all the traditional prep, cooking, and cleaning. I learned a lot, but my biggest takeaway was that Whole30 does NOT need to be complicated.
Nowadays, I slide at least one of these unbelievably easy Whole 30 dinners into our meal plans every week, because inevitably, even with meal planning and batch cooking, I just can’t bring myself to cook some nights. And that is okay!
Seven Easy, 15 Minute Recipes
So if you aren’t sure you have the time, energy, or just general motivation to do a Whole30, or if you just want to give yourself a break but still eat clean, here are a few super simple 15-20 minute dinners for your family!
Because I’m here to show you that dinner can be really, really easy and still be totally delicious. Read on…
Recipe 1: Garlic & Herb Shrimp with Zucchini Noodles
You know those nights when you get home at 5:45 and you’re like…
“Um… WHAT am I going to make for dinner?”
Shrimp is such a great option for busy nights. It can be pulled from the freezer and defrosted quickly under cold running water, then it cooks extra fast! Another reason shrimp is awesome? It’s so mild in flavor that it can be paired with whatever sauce or seasonings you have on hand.
Garlic & Herb Shrimp with Zucchini Noodles
- 1 lb medium shrimp, raw, peeled & deveined
- 4 small-medium zucchini (or 1 package pre-spiralized zucchini)
- juice of 1 lemon
- 1/4 cup ghee
- 2-3 cloves garlic
- 1 small bunch basil
- 1/2 teaspoons salt
- 1/4 teaspoons pepper
- 1/8 teaspoons crushed red pepper optional
- Peel and mince the garlic and slice the basil chiffonade. Spiralize the zucchini and set aside. Over medium heat, sauté the garlic in the ghee until fragrant, about 2 minutes. Add the shrimp and cook together for 2 minutes, turning once.
- Stir in the zucchini and continue to sauté, stirring, for about 4 minutes. Toss with basil and lemon juice and remove from heat. Season to taste with salt and pepper and enjoy!
Recipe 2: Lettuce Wrap Burgers with Broccoli Ranch Slaw
Real talk: We make this meal about once a week all. summer. long. For no other reason than my kids absolutely love it! It makes me think I’m on to something, here..
I buy Organic, grass-fed, pre-formed burgers at Walmart for about five bucks a pop, serve them with whatever condiments and toppings we have, and make this quick broccoli ranch slaw, also bought with convenience items at Walmart.
Check out my Whole30 Walmart finds to see what else I get there!
Lettuce Wrap Burgers with Broccoli Ranch Slaw
- 1 lb pre-formed burger patties (this is a HUGE timesaver – and I use PreBrands or Walmart brand bc they’re both grass-fed!)
- Bibb or butter lettuce
- compliant ketchup, mustard, or mayo
- any other compliant toppings you like: bacon, avocado, pickles, onions, etc.
- 1 16oz package of broccoli slaw
- 1/2 – 2/3 cup Tessemae’s Ranch
- 1/4 cup sunflower seeds
- 1/4 cup cranberries (Thrive & Whole Foods sell sugar-free)
- Preheat your grill or grill pan. Season the beef patties with salt and pepper and grilled to desired doneness – We usually cook to medium at 4 minutes per side.
- While it’s cooking, mix all ingredients together all the slaw ingredients in a large bowl.
- Serve the burgers in lettuce wraps with whatever toppings you have handy and a big side of the ranch slaw (my kids LOVE this stuff).
Recipe 3: Hot Dogs, Microwaved Sweet Potatoes, & Sauerkraut
Sure, roasted, baked and instant pot potatoes are great… but sometimes, you just need to microwave your sweet potato! I’ve got a few tips to do that without turning your potato into a rock (read below!).
And hot dogs are an awesome option for dinner, because they about the easiest of the easy to cook PLUS I don’t know any kids who would turn down a hot dog.
I like to serve them in romaine lettuce boats. Romaine is the perfect shape for hot dogs, plus it’s strong enough to hold up to a bunch of toppings!
Hot Dogs, Microwaved Sweet Potatoes, & Saurkraut
- 1 package hot dogs
- 4 small – medium sweet potatoes
- 1 cup compliant sauerkraut I use Cleveland Kraut or Farmhouse Culture
- 8 romaine lettuce leaves
- compliant mustard or ketchup
- Wash the sweet potatoes and stab each one with a fork 4-5 times. Wrap each one in a wet paper towel (this helps keep them from drying out!) and set on a microwave safe plate, with space in between each potato. Microwave for 10 minutes (larger potatoes may take a few minutes longer, and smaller potatoes may take a few minutes less).
- Grill the hot dogs on the grill or grill pan. Serve inside a romaine lettuce wrap (you can use any kind of lettuce, but romaine holds up and it’s the right shape for a hot dog), and top with compliant mustard or ketchup. Serve with compliant sauerkraut!
Recipe 4: Ground Beef Lettuce Wraps with Homemade Taco Seasoning
You probably already have all the ingredients for to make your own Whole30 taco seasoning in your pantry already. I bet you didn’t realize how easy it could be! When you’ve got a good spice blend, just add it to group beef, turkey, or chicken, to make these super easy lettuce wraps.
Check out my Loaded Taco Sweet Potato Wedges recipe for another home run recipe to make with your taco seasoning!
Ground Beef Lettuce Wraps with Homemade Taco Seasoning
- 1 lb ground beef
- 2 head romaine lettuce
- 1 bag frozen cauliflower
- 1-2 Tablespoon taco seasoning see below
- 2 Tablespoon chili powder
- 1 Tablespoon cumin
- 1 teaspoons garlic powder
- 1 teaspoons onion powder
- 1 teaspoons oregano
- 1 1/2 teaspoons salt
- 1 teaspoons pepper
- Brown beef over medium heat, breaking apart and turning often. Drain the excess grease, and turn heat to low. Stir in 1/4 cup water and taco seasoning. Simmer for about 8 minutes, stirring occasionally.
- As it simmers, prepare the cauliflower rice according to package directions (I prefer to sauté but you can microwave it too!) and season lightly with salt and pepper. Wash the lettuce leaves.
- Spoon cauliflower rice, beef, and salsa into the lettuce boats. Top with cilantro and enjoy!
Recipe 5: Sheetpan Ginger Shrimp and Snow Peas
Did I already say shrimp is an awesome choice for busy dinners? Yes? Well I’m just gonna say it again.. because it’s worth saying twice.
This shrimp and snow peas recipe is made on a sheet pan for an even more fabulous-er (yes I said MORE FABULOUS-ER) dinner, because clean up is a breeze afterwards.
I also have a killer Whole30 sheet pan Salmon and Brussels Sprouts recipe, and you should definitely try it!
Sheetpan Ginger Shrimp and Snow Peas
- 1 lb large shrimp raw, peeled & deveined
- 1 lb snow peas
- 1 red bell pepper , thinly sliced
- 1 Tablespoon olive oil
- 1 teaspoons sesame oil
- 1/2 teaspoons minced ginger
- 2-3 Tablespoon coconut aminos
- 1/2 teaspoons salt
- 1/8 teaspoons garlic powder
- 1/2 teaspoons sesame seeds
- 1 limes, sliced
- Preheat the oven to 425. If your shrimp are frozen, place them in a colander and run cold water over it for 5-10 minutes or until thawed. Pat dry with a paper towel.
- Thinly slice the red bell pepper. Mix the oils, coconut aminos, and seasonings in a bowl, then add the shrimp and veggies. Toss to coat, then spread on a parchment lined baking sheet.
- Bake for 10 minutes, turning once halfway through. Sprinkle with sesame seeds and squeeze lime on top.
Recipe 6: Beanless Instant Pot Chili
Okay, okay, I realize the total cook time on this one is longer than 15 minutes (right around 20-15 in total), but because the hands-on time is lightning fast, I decided to include it here. Hope you don’t mind!
And if you’re an Instant Pot fan girl like me, check out my Whole30 Classic Instant Pot Pot Roast. But if you’re a slow cooker kind of person, fear not! There are instructions for that, too.
I’ve got a whole post showing you which bone broths are Whole30 compliant, so check that out if it’s helpful. Okay, now everybody say, “Thank you, Laura! You’re the best!” Aw, shucks.
Instant Pot Beanless Chili
- 1 lb ground beef
- 2 diced sweet potatoes (time saving tip: buy precubed frozen sweet potatoes!)⠀
- 1 can crushed tomatoes⠀
- 1 onion, diced
- 1 bell pepper, diced
- 3 cloves garlic
- 1 1/2 cups beef bone broth
- 1-2 teaspoons chili powder
- 1/2 teaspoons chipotle powder
- 1 teaspoons garlic powder
- 2 teaspoons cumin
- 1/4 teaspoons black pepper
- 1 teaspoons salt
- 1/4 teaspoons cinnamon or cocoa powder optional
- paleo sour cream
- sliced green onion
- On sauté mode, brown the beef and sauté the onion for about 5 minutes, breaking apart as it cooks.
- Stir in the garlic and seasonings and sauté for about a minute. Stir in the broth, potatoes, and tomatoes. Cover and set to high pressure for 12 minutes, then quick release (stir in 1/4-1/2 cup more broth if it seems too thick).
- Season to taste and top with paleo sour cream, cilantro and onions.
Recipe 7: Chicken Sausage Frittata with Pan Roasted Brussels Sprouts
Breakfast for dinner? The answer is always yes. Actually, the answer is HECK YES. Use Aidell’s Chicken and Apple sausage in this frittata, which is a total staple in my home. I usually buy it at Costco, but most grocery stores are carrying it these days. Yay!
Then just pan roast some Brussels sprouts and BOOM (say it out loud like Emeril, okay?), you’ve got dinner! Or breakfast. Or lunch. Or whatever. Just make it!
Chicken Sausage Frittata with Pan Roasted Brussels Sprouts
- 6 eggs
- 1 package Aidells Chicken & Apple Sausage
- 1 cup kale
- 1/4 red onion, sliced
- 3 Tablespoon ghee or olive oil, divided
- 1 lb prewashed brussels sprouts
- Slice the kale, onions, and sausage. In a small pan over medium heat, warm 2 Tbsp. ghee. Add in the kale, onion, and sausage and stir occasionally for 5-7 minutes. While it cooks, crack and scramble the eggs and set aside.
- Slice the Brussels sprouts in half and heat the remaining ghee over medium heat in another skillet. Lay the Brussels sprouts cut side down and cook for 3-4 minutes. Add the eggs to the first skillet, and gently pull the edges away from the pan as it cooks, allowing the eggs to fill in.
- Cover and reduce heat to low and cook for another 5-6 minutes. Flip the Brussels sprouts and cook for another 2-3 minutes. Season with salt & pepper and remove from the skillet. Slide the frittata out of the pan and slice into 4-6 pieces.
Okay! Did you make it all the way here? I hope you enjoyed some of my family’s SUPER DE-DOOPER easy dinner recipes, and that they’re helpful for your next Whole30.
Are you going to make any of these? I’d love to see!! Be sure to tag me on Instagram @cookathomemom!