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/thedomesticgeek1Twitter: https://twitter.com/@SaraLynnCauchonInstagram: http://instagram.com/thedomesticgeek1Frequently Used & Favorite Items: http://amzn.to/2qTillcPurchase 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/30SmoothieeBookRainbow Crunch SaladServings: 1Cal: 604Dressing:1 Tbsp olive oil2 tsp apple cider vinegar1 tsp honeySalt & freshly cracked black pepperSalad:1/2 cup shredded red cabbage1/2 cups thinly sliced carrots1/2 yellow bell peppers, diced1/2 cup seeded & diced cucumber1/2 cups thinly sliced radishesIn a small bowl, whisk together olive oil, apple cider vinegar, honey, salt & pepper. Set aside. Assemble salad by arranging all of the vegetables in a serving dish & topping with dressing.Herb & Garlic Baked Chicken Breast1 (4-ounce) boneless skinless chicken breast1 tsp olive oil1 tsp garlic powder1/2 tsp dried thyme 1/4 tsp dried oregano1/4 tsp dried basil Salt & freshly cracked black pepper to tastePreheat the oven to 375ºF.Place chicken onto a nonstick or parchment lined baking sheet. Drizzle with oil & season with garlic powder, thyme leaves, oregano, basil & salt & pepper to taste. Bake chicken until it’s cooked through, about 25 to 30 min.Herb & Garlic Quinoa1 cup cooked quinoa1 garlic clove, grated2 Tbsp chopped parsleySalt & freshly cracked black pepperCombine all of the ingredients together.Chili Stuffed PeppersServings: 1Cal: 602Chili Stuffed Pepper1 tsp vegetable oil1/2 cup diced onion1 garlic clove, minced1/2 cup ground turkey2 tsp chili powder1/2 cup canned kidney beans, rinsed & drained1 cup canned diced tomatoes1 red pepper, halved & seeds removed (leave green stems on)Salt & freshly cracked black pepper 2 Tbsp shredded cheddar cheeseCilantro to garnishIn a large skillet over med-high heat, heat oil. Add onion & cook for 1 to 2 min. Add garlic & cook until fragrant. Add turkey & continue to cook until it is no longer pink. Season with chili powder. Add beans & diced tomatoes. Cook until the mixture has thickened slightly, about 4 to 5 min. Season with salt & pepper to taste. Preheat the oven to 375ºF.Place red pepper halves into a baking dish. Fill each pepper half with chili mixture. Top with cheddar cheese & bake until peppers begin to soften, about 15 to 20 min.Garnish with fresh cilantro.Cilantro Lime Rice3/4 cup cooked white rice1/2 lime, zest & juice1 Tbsp chopped cilantroSalt & freshly cracked black pepper to tasteCombine all of the ingredients in a bowl.Healthy Chickpea & Dill SaladServings: 1Cal: 439Marinated Dill Pickle Chickpeas on Spinach1 cup canned chickpeas, rinsed & drained1/4 cup diced cucumber1/4 cup diced celery2 Tbsp finely diced dill pickles1 Tbsp minced red onion1 Tbsp dill pickle brine1 Tbsp olive oil1/2 tsp Dijon mustard1 tsp chopped dill2 cups baby spinachSalt & freshly cracked black pepper to tasteLemon wedge for garnishCombine all of the ingredients in a large bowl. Mix well. Allow chickpeas to sit for at least an hour in the fridge before serving over baby spinach.Protein-Packed Tuna SaladServings: 1Cal: 418Tuna Salad1 can of tuna, drained1 Tbsp minced red onion1/2 tsp lemon pepper seasoning 2 Tbsp mayonnaiseCombine all of the ingredients together in a bowl.Crunchy Romaine Salad2 cups chopped romaine lettuce2 radishes, thinly sliced1/4 cup sliced celeryPlace the romaine into a serving dish. Top with radishes & celery.SidesHard boiled eggLemon wedgeHealthy Beef & BroccoliServings: 1Cal: 518Beef & Broccoli Stir-Fry1/3 cup beef broth1 Tbsp soy sauce2 tsp hoisin sauce1 tsp cornstarch1 garlic clove, minced1/2 tsp grated ginger1 tsp sesame oil or vegetable oil1 (4-ounce) striploin or sirloin steak, thinly sliced1 cup broccoli florets1/4 tsp sesame seeds1 green onion, sliced on the biasIn a small bowl, whisk together broth, soy sauce, hoisin sauce, cornstarch, garlic & ginger. Set aside.In a large wok or skillet, heat oil over med-high heat. Add steak & cook, tossing often until it is almost cooked through, about 3 min. Add broccoli to the pan & pour over the sauce. Cover pan & cook until broccoli is bright green & tender crisp, about 2 to 3 min. Garnish with sesame seeds & green onion.Rice3/4 cup cooked white rice*SOME links provided above are affiliate links