PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek's Meals Made Easy" on Amazon Here: https://amzn.to/2tSxEgE*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundleSUBSCRIBE to The Domestic Geek here: http://bit.ly/1dn24vPWatch the first Meal Prep Made Easy Series here: http://bit.ly/1SQEHwXFrequently 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/ShopEatsJerk Chicken3 tbsp olive oil1/4 cup lime juice5 garlic cloves, minced2-4 scotch bonnet peppers, minced½ red onion, roughly chopped2 tsp ginger, grated1 tbsp fresh thyme leaves1 tbsp allspice1 tsp ground cinnamon2 tbsp honeysalt and pepper4 chicken legsIn a food processor blend olive oil, lime juice, garlic, scotch bonnet peppers, red onion, ginger, thyme, allspice, cinnamon, honey, salt and pepper until smooth. In a large zipper bag add chicken and hot pepper purée. Massage into chicken and let sit in the refrigerator for at least 2 hours. Preheat oven to 400F and spread chicken on a baking sheet. Bake chicken for approximately 40-45 minutes or until chicken reaches 165F. Store in the refrigerator for up to 3 days.Rice & Peas1 tbsp coconut oil1/2 onion, finely diced2 garlic cloves, minced1 tbsp fresh ginger, grated1/2 tsp ground allspice1 cup rice1 14oz can coconut milk1 1/2 cup broth or water1 can red kidney beans, rinsed and drained3 green onions, slicedsalt and pepperIn a medium saucepan melt coconut oil over medium heat. Add onion and and cook for 3-4 minutes. Add garlic, ginger and allspice and sauté for an additional minute. Add rice, coconut milk and broth. Gently simmer for approximately 20 minutes, or until rice is cooked and liquid is absorbed. Stir in kidney beans and green onions and let sit for a few minutes or until beans have heated through. Store in the refrigerator for 3-4 days.Spiced Pumpkin Soup1 tbsp coconut oil1 onion, finely diced4 garlic cloves, minced1 scotch bonnet pepper, seeded and minced (optional)4 cups vegetable broth1 cup coconut milk4 cups pumpkin puree1 tsp fresh thyme leaves1/4 tsp allspicesalt and pepperIn a large soup pot melt coconut oil over medium-high heat. Add onion and cook until it becomes soft, about 3-4 minutes. Add garlic and scotch bonnet peppers and cook for another 30 seconds. Add broth, coconut milk, pumpkin puree, thyme and allspice. Simmer for 10-15 minutes. Season well with salt and pepper. Serve immediately or store in the refrigerator for 4-5 days.Mango Shrimp Salad2 tsp coconut oil1 lb shrimp1/2 tsp red chilli flakessalt and pepper2 limes, juiced3 tbsp olive oil1 tbsp fresh cilantro, finely chopped½ jalapeno, minced2 mangoes, diced1 red bell pepper, diced1/2 red onion, finely dicedmixed greensHeat coconut oil in a large skillet over medium-high heat. Add shrimp and season with red chili flakes, salt and pepper. Cook for 3-5 minutes until pink and opaque. Remove from heat and set aside. In a small bowl whisk lime juice, olive oil, jalapeno and cilantro. Divide dressing between 5 jars. Layer red pepper, mango, red onion and greens. Toss before eating. Salads can be refrigerated for 4-5 days. Store shrimp separately for 2-3 days.Tropical Breakfast FroYo1 cup plain yogurt2 ripe bananas, sliced & frozen1 cup pineapple, chopped & frozen1 cup strawberries, Chopped & frozen2 tbsp honey1 tsp vanilla extractThaw frozen fruit for 5-10 minutes. In the bowl of a food processor combine yogurt, banana, pineapple, honey and vanilla extract. Blend until mixture is completely smooth. Add strawberries and pulse until strawberries are mixed in but still chunky. Store in the freezer for up to 1 month. Serve with granola.Roasted Peppers, Corn & Pineapple1-2 tbsp coconut oil, melted2 red bell peppers, diced2 cups corn, fresh or frozen1 red onion, diced2 cups pineapple, dicedsalt and pepperOn a large non-stick baking sheet combine red peppers, baby corn, red onion and pineapple. Toss with coconut oil and season with salt and pepper to taste. Bake at 400F for 20-30 minutes or until vegetables have softened and are slightly caramelized. Store for 4-5 days.Tropical Trail Mix1 cup roasted cashews½ cup dried pineapple½ cup banana chips½ cup dried mango¼ cup dried papaya¼ cup candied ginger¼ tsp ground allspiceIn a medium bowl, toss together all ingredients. Enjoy immediately or store in an airtight container for up to 2 weeks.This series was made possible with the support of the OMDC