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/1SQEHwXBaked Oatmeal 3 Ways: http://bit.ly/1xCAvJnFrequently Used & Favorite Items: http://amzn.to/2qTillcWebsite: http://bit.ly/InspiredEatsFacebook: https://www.facebook.com/thedomesticgeek1Instagram: http://instagram.com/thedomesticgeek1Purchase 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/SoupMadeEasyeBookCreamy Tomato Soup JUMP TO RECIPE HERE: http://bit.ly/1PDnxNC1 yellow onion, diced2 cloves garlic, minced8 tomatoes, chopped3 cups vegetable broth2 tbsp brown sugar2 tbsp tomato paste¼ cup parmesan cheese, grated (optional)¼ cup cream (optional)salt and pepperfresh basilCombine onion, garlic, tomatoes, broth, brown sugar and tomato paste in a slow cooker. Cook on High for 3 hours or Low for 6 hours. Blend with an immersion blender. Stir in parmesan and cream. Season to taste with salt and pepper. Garnish with fresh basil. Store in the refrigerator for 4 to 5 days or in the freezer for 3 months.Ranch Roasted Chicken & Veggies JUMP TO RECIPE HERE: http://bit.ly/1JIYTz82 tbsp dried parsley2 tsp garlic powder2 tsp onion powder1 tsp dried dill1 tsp dried chives1 tsp salt1 tsp pepper2 tbsp olive oil6-8 chicken drums & thighs6 red skin potatoes, chopped6 carrots, choppedCombine dried herbs and spices in a bowl and stir well.Preheat oven to 400°F. Arrange chicken, potatoes and carrots on a large baking sheet. Drizzle with olive oil and season with 2 to 3 tbsp of ranch seasoning. Store the remaining seasoning for later use. Bake until chicken reaches at least 165°F. Broil for the last 2 minutes of cooking to get a nice crispy skin.Serve immediately or store in the refrigerator for up to 3 days.Lemon & Herb Quinoa JUMP TO RECIPE HERE: http://bit.ly/1Utr9WB1 cup quinoa2 cups chicken or vegetable broth1 clove garlic, minced1 tbsp butter1 lemon, juiced and zested1 tbsp fresh parsley, chopped1 tbsp fresh basil, choppedsalt and pepperIn a medium saucepan bring quinoa, broth and garlic to a boil over medium-high heat. Reduce heat to low, cover and simmer for 15-20 minutes. Turn off heat and let quinoa rest, covered, for an additional 5 minutes. Stir in butter, lemon juice, lemon zest, parsley, basil, salt and pepper.Serve immediately or store in the refrigerator for 4 to 5 days.Cobb Salad JUMP TO RECIPE HERE: http://bit.ly/1RPpmxk2 cups cherry tomatoes8 eggs, boiled and chopped½ cup deli ham, chopped½ cup deli chicken, chopped½ cup blue cheese, crumbled3 cups romaine lettuce, chopped2 tbsp olive oil2 tbsp red wine vinegar1 tsp Dijon mustardsalt and pepperIn a small bowl whisk olive oil, red wine vinegar, Dijon mustard, salt and pepper. Toss well. Start with a tablespoon of dressing in each of 5 mason jars. Layer cherry tomatoes, egg, ham, chicken, blue cheese and salad greens. Store in the refrigerator for 4 to 5 days. Shake well before eating.Cherry Baked Oatmeal JUMP TO RECIPE HERE: http://bit.ly/1PlxtiU1½ cups rolled old-fashioned oats¼ cup brown sugar1 tsp baking powder1 egg½ cup applesauce½ cup milk½ tsp vanilla½ cup cherries, pitted and chopped (I use frozen)¼ cup slivered almondsPreheat oven to 375°F. Grease muffin tin well. Set aside. In a large mixing bowl combine oats, brown sugar and baking powder. In a second bowl combine egg, applesauce, milk and vanilla. Whisk well. Pour wet ingredients into dry ingredients and mix well. Fold in cherries and almonds. Bake for 30 minutes.Store in the refrigerator for 4 to 5 days.Steamed Broccoli & Cauliflower JUMP TO RECIPE HERE: http://bit.ly/1OSm5tx1 broccoli crown, cut into florets1 head cauliflower, cut into floretsHeat 1 inch of water in a large pot. Combine vegetables in a steamer basket. Steam for 5-7 minutes or until they are cooked through but still retain some of their crispness. Run them under cool water to prevent them from cooking any further.Store in the refrigerator for 4-5 days.Grape & Cheese Snack Bites JUMP TO RECIPE HERE: http://bit.ly/1lXFZZx8oz goat cheese or cream cheese12 seedless grapes, washed1 cup pecans, crushedBring goat cheese to room temperature. Roll goat cheese around each grape forming a ball. Roll each ball in crushed pecans. Place in individual mini baking cups.Store in the refrigerator for 5 days.This series was made possible with the support of the OMDC. The Domestic Geek is Hosted by Sara Lynn Cauchon