PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek's Meals Made Easy" on Amazon Here: https://amzn.to/2tSxEgE**Back-to-School eBook** | 35 Lunch Bowls Available Now: http://bit.ly/HealthyLunchBowlseBookVegetarian Recipes: http://bit.ly/2eQZmmwDinner Made Easy: http://bit.ly/2kvgFi8Healthy Dinner Recipes: http://bit.ly/2hzVBFvSoup Recipes: http://bit.ly/2c3oZ0rFrequently Used & Favorite Items: http://amzn.to/2qTillcWebsite: http://bit.ly/InspiredEatsFacebook: https://www.facebook.com/thedomesticgeek1Twitter: https://twitter.com/@SaraLynnCauchonInstagram: http://instagram.com/thedomesticgeek1Pinterest: http://www.pinterest.com/TheDomesticGeek/Purchase my eBooks here: http://bit.ly/ShopEatsHealthy Meal Plan 2018 eBook: http://bit.ly/HealthyMealPlans18eBook*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundle*NEW* 30 Days of Smoothies: http://bit.ly/30SmoothieeBookDinner Made Easy: http://bit.ly/DinnerMadeEasyeBookSoup Made Easy: http://bit.ly/SoupMadeEasyeBookMade with Love Holiday Recipes: http://bit.ly/MadewithLoveRecipesMeal Prep Made Easy Menus 1-6: http://bit.ly/MealPrepMadeEasy1-6Meal Prep Made Easy Menus 7-12: http://bit.ly/MealPrepMadeEasy7-12Meal Prep Made Easy Menus 13-18: http://bit.ly/MealPrepMadeEasy13-18Mushroom Barley Risotto: https://inspiredentertainment.com/recipe/mushroom-barley-risotto/2 cups mushrooms, chopped2 cups leeks, chopped2 garlic cloves, minced2 tsp thyme1 cup pearl barley½ cup white wine (optional)4 cups mushroom broth (or vegetable broth)2 tbsp butter½ cup parmesan, grated (optional)2 tbsp parsley, choppedOilSalt and pepper to tasteIn a large saucepan over medium-high heat, add oil. Add leeks and mushrooms and cook until leeks have softened and mushrooms begin to brown. Add garlic, thyme and barley and cook until fragrant. If using, add white wine to deglaze pan. Add broth and stir. Cover saucepan and simmer for 35-40 minutes, or until barley is cooked through and most of the liquid is absorbed. Add parmesan and parsley and mix well. Season with salt and pepper to taste.Enjoy!Veggie Stuffed Pepper Casserole: https://inspiredentertainment.com/recipe/veggie-stuffed-pepper-casserole/3 bell peppers, chopped2 zucchini, finely diced2 cups rice, cooked2 cups diced tomatoes2 garlic cloves, minced¼ cup kalamata olives, pitted and chopped2 tbsp sundried tomatoes, chopped¼ cup artichoke hearts, chopped1 tbsp Greek seasoning2 tbsp parsley, chopped1 cup feta, crumbledOilSalt and pepper to tasteHeat a large skillet over medium-high heat and add oil. Add peppers and zucchini and cook for 2-3 minutes. Stir in rice and diced tomatoes. Add garlic, olives, sundried tomatoes, artichoke hearts and Greek seasoning. Cook until fragrant. Transfer mixture to an oven safe baking dish. Top with parsley and crumbled feta and bake at 350ºF for 15-20 minutes.Enjoy!*If cooking from frozen, add another 15-20 minutes to the cooking time. If cheese is browning too quickly, cover with aluminum foil. If possible, to reduce cooking time, allow to completely thaw before baking.Chickpea Masala: https://inspiredentertainment.com/recipe/chickpea-masala/1 red onion, sliced1 red pepper, chopped1-2 chilis, chopped (depending on your heat preference)3 garlic cloves, roughly chopped1 tsp ginger, chopped1 bunch cilantro½ tsp cumin1 tbsp smoked paprika1 tsp garam masala1 tsp ground coriander1 tsp turmeric2 tbsp ground almonds2 cups diced tomatoes½ cup vegetable broth1 cup coconut milk1 can chickpeas, rinsed and drained1 cup spinach, choppedLemon for garnishOilSalt and pepper to tasteIn a large saucepan over medium-high heat, add oil. Add red onion and red pepper and cook until they have softened and begin to brown, about 15 minutes. Add garlic, ginger, chili and cilantro stalks. Cook until fragrant. Add spices and ground almonds and cook for another 30 seconds, or until spices become fragrant. Add tomatoes, broth and coconut milk. Using an immersion blender, purée sauce. Season with salt and pepper to taste. Add chickpeas and cook for 5-10 minutes, or until cooked to your liking. Add spinach and cook until wilted. Garnish with cilantro leaves and lemon wedges.Enjoy!*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon