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/1dn24vPMeal Prep Made Easy Series: http://bit.ly/1SQEHwXOvernight Oatmeal: http://bit.ly/1l0ysWtLentil Soup: http://bit.ly/1Qo8HQe2 yellow onion, finely diced2 cloves garlic, minced1 tsp ground coriander1 tsp ground cumin2 tsp turmeric½ tsp ground cinnamon6 cups vegetable or chicken broth1 28oz can crushed tomatoes2 tbsp tomato paste1 ½ cups dried red lentilssalt and pepper½ lemon, juiced¼ cup fresh parsley, finely choppedCombine all of the ingredients in your slow cooker. Stir well. Turn it on High and allow it to cook for 3-4 hours. Finish with lemon juice and fresh parsley.Serve immediately or store in the refrigerator for up to 5 days. Freeze for up to 4 months.Easy Chicken Shawarma: http://bit.ly/1UdW8WA2 boneless skinless chicken breasts, thinly sliced4 boneless skinless chicken thighs, thinly sliced½ cup plain Greek yogurt2 cloves garlic, minced1 lemon, juiced and zested2 tsp paprika1 tsp cumin½ tsp turmeric½ tsp oregano¼ tsp cinnamonsalt and pepper1 red onion, coarsely choppedIn a small bowl combine yogurt, garlic, lemon, paprika, cumin, turmeric, oregano, cinnamon, salt and pepper. Stir well.Transfer chicken and onion to a large zipper bag. Add marinade and be sure that chicken is evenly coated. Allow chicken to marinate for at least 1 hour but overnight is ideal.Preheat oven to 400°F. Pour chicken into a large baking dish. Bake for 30 to 40 minutes or until chicken is cooked through.Serve immediately or store in the refrigerator for up to 3 days. Chicken can be served over rice, salad or in a pita.Rice & Lentils: http://bit.ly/1PqNcsC2 tbsp olive oil4 onions, halved and finely sliced1 cup brown lentils1 cup rice3 ½ cups vegetable brothsalt and pepperIn a large frying pan heat oil over medium-high heat. Add the onions and cook them until they begin to brown and caramelize. Remove half of the onions and allow the other half to get dark and crispy.In a large saucepan, bring vegetable broth and lentils to a boil over medium-high heat. Reduce heat to medium and simmer lentils, uncovered, for about 20 minutes. Add rice and half of the onions, reduce heat to low, cover and cook for an additional 15 minutes or until all of the liquid has been absorbed. Remove from heat and let rest, covered, for 5 minutes.Season with salt and pepper. Serve topped with crispy fried onions. Store in the refrigerator for 3 to 4 days.Fattoush Salad: http://bit.ly/1RBq29j1 English cucumber, diced4 plum tomatoes, diced6 radishes, thinly sliced4 green onions, chopped¼ cup fresh mint or parsley, finely chopped1 head romaine lettuce, chopped¼ cup olive oil1 lemon, juiced½ tsp sumacsalt and pepperIn a large bowl combine cucumber, tomatoes, radishes, green onion and mint. In a small bowl whisk olive oil, lemon juice, sumac, cinnamon, salt and pepper. Toss salad with vinaigrette. Divide salad in five jars, filling each half way. Fill the other half with romaine lettuce.Store in the refrigerator for up to 5 days.Roasted Beets: http://bit.ly/1VaVaL02 tbsp olive oil6 beetsPreheat oven to 400°F. Remove stems from beets. Using a pastry brush, cover beets with a layer of olive oil and wrap in foil. Place beets on a baking sheet. Bake for at least 1 hour. Remove foil and use a paper towel to gently rub of the skin. Chop beets into cubes.Store roasted beets in the refrigerator for 4-5 days. Fig & Pistachio Overnight Oats: http://bit.ly/1OzlmNBFor each Overnight Oatmeal:1/3 cup rolled old-fashioned oats1 tbsp chia seeds1 tsp honey1 fig, finely diced¼ cup pistachiosLayer ingredients in a mason jar. Before bed, add ½ cup milk and shake well. Refrigerate overnight. Come morning, eat cold or heat in the microwave. Baba Ghanoush: http://bit.ly/1WxCZR11 tbsp olive oil1 eggplant, cut into ½” slices1 clove garlic, minced1 lemon, juiced1 tbsp tahinisalt and pepperfresh parsleyCover a baking sheet with foil. Lay out eggplant on the baking sheet. Brush each side with olive oil and salt liberally. Broil on High for 5-10 minutes or until eggplant is well browned. Remove from oven and cover eggplant with another piece of foil for 5 minutes. Discard foil and remove the peel from eggplant.Transfer eggplant to a food processor. Add garlic, lemon juice, tahini, salt and pepper. Blend until the mixture is smooth. Add parsley and pulse a few more times to incorporate it.Store in the refrigerator for 4 to 5 days. Serve with pita or fresh veggies.This series was made possible with the support of the OMDC. The Domestic Geek is Hosted by Sara Lynn Cauchon