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/MealPrepeBookBundleMeal Prep Made Easy Series: http://bit.ly/1SQEHwXFacebook: https://m.facebook.com/thedomesticgeek1Twitter: https://twitter.com/@SaraLynnCauchonInstagram: http://instagram.com/thedomesticgeek1Blog: http://thedomesticgeek.com/Chicken Enchilada Soup JUMP TO RECIPE HERE: http://bit.ly/1o9YOKK2 cups cooked chicken, shredded1 yellow onion, finely diced2 cloves garlic, minced1 can black beans, rinsed and drained1 cup corn, canned, frozen or fresh1 can chopped green chiles1 28oz can diced tomatoes1 cup enchilada sauce2 cups chicken broth2 tsp chili powdersalt and pepperCombine all of the ingredients in a slow cooker. Cook on High for 3 hours or Low for 6 hours. Finish with freshly squeezed lime juice. Serve with crushed tortilla chips, sour cream, shredded cheddar cheese and green onion. Store in the refrigerator for 3 to 4 days or in the freezer for up to 3 months.Salsa Verde Chicken JUMP TO RECIPE HERE: http://bit.ly/1L0ACiN2 tbsp olive oil4 boneless, skinless chicken breast1 yellow onion, finely diced2 cloves garlic, minced½ jalapeno, minced (optional)1 cup chicken broth1 cup salsa verde1 lime, juicedsalt and pepperSeason chicken breasts with salt and pepper. In a large skillet, heat 1 tbsp of oil over medium-high heat. Place chicken breasts in skillet and cook for approximately 5 minutes or until the chicken releases easily from the pan. Turn chicken and cook it for an additional 5 minutes. Transfer chicken to a plate.In the same skillet, heat another tablespoon of oil. Add onions and sauté for 3-4 minutes. Add garlic and cook until they become fragrant; about 30 seconds. Add chicken broth and salsa verde. Bring mixture to a boil. Return chicken to the pan.Cover, reduce heat to medium low and allow chicken to simmer for an additional 10 minutes or until it has reached at least 165°F on a meat thermometer. Finish with fresh lime juice.Serve chicken over rice topped with pan sauce. Refrigerate for up to 3 days or freeze for 3 months.Lime & Cilantro Rice JUMP TO RECIPE HERE: http://bit.ly/20J8EBt1 cup white rice2 cups water1 clove garlic, minced2 limes, juiced and zested2 tbsp cilantro, choppedsalt and pepperIn a medium saucepan bring rice, water and garlic to a boil over medium-high heat. Reduce heat to low, cover and simmer for 10 minutes. Turn off heat and let rest, covered, for 5 minutes. Stir in fresh lime juice and cilantro. Store in the refrigerator for up to 4 days.Roasted Peppers, Corn & Zucchini JUMP TO RECIPE HERE: http://bit.ly/1UO0fJg1 red bell pepper, finely diced1 orange bell pepper, finely diced1 red onion, finely diced1 cup corn1 small zucchini, finely diced1 jalapeno, minced (optional)1 tbsp olive oil2 tsp chili powdersalt and pepperPreheat oven to 375°F. On a large baking sheet combine red bell pepper, yellow bell pepper, red onion, corn, zucchini and jalapeno. Toss with olive oil, chili powder, salt and pepper. Bake for 10 to 15 minutes or until veggies are tender.Serve over rice or salad greens. Or add lime juice and cilantro to make salsa.Sweet Potato & Black Bean Salad JUMP TO RECIPE HERE: http://bit.ly/1SvzkVp¼ cup olive oil2 limes, juiced1 tbsp cilantro, finely chopped1 clove garlic, mincedsalt and pepper2 cups black beans, rinsed and drained3 sweet potatoes, cubed and roasted1 cup corn1 red bell pepper, finely diced1 red onion, finely diced2-3 cups romaine lettuce, choppedIn a small bowl whisk olive oil, lime juice, cilantro, minced garlic, salt and pepper together.Add 1 tablespoon of dressing in each of 5 jars. Layer in black beans, sweet potatoes, corn, bell pepper and onion. Top with chopped romaine lettuce.Store in the refrigerator for up to 5 days. Shake well before eating.Easy Salsa Frittatas JUMP TO RECIPE HERE: http://bit.ly/20tEYeL6-8 eggs¼ cup milk½ cup chunky salsa½ cup cheddar cheese, shredded3 green onion, dicedPreheat oven to 375°F. Grease a muffin tin. In a medium bowl whisk eggs, milk and salsa. Divide the egg mixture equally in each muffin cup. Add the cheddar cheese and green onion. Bake for 10-12 minutes or until frittatas are set.Store in the refrigerator for 3-4 days.Black Bean Hummus JUMP TO RECIPE HERE: http://bit.ly/1NSuHMK2 cans black beans, rinsed and drained 2 cloves garlic, minced,1 lime, juiced and zested2 tsp chili powder1 tsp cumin1 tsp garlic powdersalt and pepperfresh cilantro, to taste¼ cup olive oilCombine all ingredients but the olive oil in a food processor and blend until smooth. Slowly add olive oil while blending until hummus reaches desired consistency.This series was made possible with the support of the OMDC. The Domestic Geek is Hosted by Sara Lynn Cauchon