PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek's Meals Made Easy" on Amazon Here: https://amzn.to/2tSxEgEHealthy Meal Plan eBook* Available Now: http://bit.ly/HealthyMealPlans18eBookMore Meal Prep Ideas: http://bit.ly/1SQEHwXHealthy Breakfast Recipes: http://bit.ly/1OuA1v1Healthy Lunch Recipes: http://bit.ly/1XQuIriHealthy Dinner Recipes: http://bit.ly/2hzVBFvWebsite: http://bit.ly/InspiredEatsFacebook: https://www.facebook.com/thedomesticgeek1Instagram: http://instagram.com/thedomesticgeek1Pinterest: http://www.pinterest.com/TheDomesticGeek/Frequently Used & Favorite Items: http://amzn.to/2qTillcMeat Thermometer: http://www.thermoworks.com/Thermapen-Mk4?tw=THEDOMESTICGEEKPurchase my eBooks here: http://bit.ly/ShopEatsBBQ Chicken & Pineapple SaladServings: 1Cal: 481BBQ Chicken1 tsp vegetable oil1 (4-ounce) boneless skinless chicken breast¼ tsp garlic powder¼ tsp paprika2 Tbsps barbecue sauceSalt & freshly cracked black pepper to tasteBrush chicken breast with oil & season with garlic powder, paprika, salt & pepper to taste. Grill over med-high heat until it releases easily from the pan, about 4 to 5 mins. Flip chicken & continue to grill until it releases easily from the pan, another 4 to 5 mins. Brush chicken on both sides with barbecue sauce & continue to cook until it reaches an internal temperature of 165ºF.Ham & Pineapple Salad2 cups chopped romaine lettuce1/2 cup diced pineapple1/8 cup diced deli ham1 Tbsp sliced red onion 1 Tbsp ranch dressingAdd romaine to serving dish. Top with pineapple, ham, & red onion. Place ranch dressing in a small container on the side. Top with barbecue chicken breast.Vegetarian Mediterranean Meal PrepServings: 1Cal: 565Vinaigrette1 Tbsp olive oil2 tsps red wine vinegar1 tsp chopped parsleySalt & freshly cracked black pepperWhisk ingredients & set aside.Mediterranean Salad1 cup cooked orzo1/2 cup diced cucumber1/4 cup diced feta cheese1/2 cup canned chickpeas, rinsed & drained2 Tbsps sliced Kalamata olives1/2 cup halved cherry tomatoes1 lemon wedgePlace your orzo into a serving dish. Top with remaining ingredients & pour over the vinaigrette.Dijon Salmon & Potato SaladServings: 1Cal: 553Lemon Dijon Vinaigrette2 Tbsps olive oil1/2 lemon, zest & juice1 garlic clove, grated2 tsps Dijon mustardSalt & freshly cracked black pepper to tasteIn a small bowl, whisk all ingredients together. Use half of the vinaigrette to marinate the salmon, & the other half to dress potato salad.Lemon Dijon Salmon1 (4-ounce) salmon filletLemon Dijon vinaigrettePreheat the oven to 375ºF.Brush salmon with lemon dijon sauce & place on parchment lined baking sheet. Bake until cooked through, 12 to 15 mins.Potato Salad1 cup quartered baby potatoes, steamed1/4 cup seeded & diced cucumber1/4 cup diced celery1 Tbsp chopped parsley1 Tbsp chopped chivesHalf of the lemon vinaigrette Salt & freshly cracked black pepperIn a large bowl, toss together potatoes, cucumber, celery & pour over the remaining lemon dressing. Season with herbs, salt & pepper & toss well.Smoky Vegan Burrito BowlServings: 1 Cal: 567Smoky Chipotle Black Beans1 tsp vegetable oil1/4 cup finely minced onion1 garlic clove, minced1/2 cup canned black beans, rinsed & drained2 Tbsps salsa1 Tbsp minced chipotle in adobo sauce1 tsp agave1 Tbsp chopped cilantroSalt & freshly cracked black pepperIn a small skillet over med-high heat, heat vegetable oil. Add onions & cook until they have softened, 2 to 3 mins. Add garlic & cook until fragrant, about 30 seconds. Add black beans, salsa, chipotle in adobo & agave. Season with salt & pepper to taste & cook until beans have heated through, about 2 mins. Stir in cilantro.Corn Salsa1/2 cup corn kernels (fresh or frozen)1/2 lime, zest & juice1 Tbsp finely diced red onion1 Tbsp chopped cilantro1/4 tsp ground cuminSalt & freshly cracked black pepperIn a small bowl, toss together corn, lime zest & juice, red onion, cilantro & cumin. Season with salt & pepper to taste.Sides3/4 cup cooked brown rice1/4 avocado, slicedGarlic Shrimp & Green Bean SaladServings: 1Cal: 525Lemon Garlic Shrimp1 tsp oil1/2 cup shrimp, peeled & deveined1 garlic clove, minced1/2 lemon, zest & juiceSalt & freshly cracked black pepperHeat oil in a skillet over med-high heat. Add shrimp & cook for 1 to 2 mins. Add garlic & continue to cook until shrimp is cooked through. Add lemon zest & juice & season with salt & pepper to taste.Green Bean Tomato Salad1 cup trimmed green beans, steamed1/2 cup halved cherry tomatoes1/4 cup diced feta cheese1 Tbsp minced shallot1 Tbsp olive oil2 tsps lemon juiceSalt & freshly cracked black pepperIn a large bowl, toss together all of the ingredients.Quinoa1 cup cooked quinoa*SOME links provided are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon