PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek's Meals Made Easy" on Amazon Here: https://amzn.to/2tSxEgEeBook Bundle | All three Meal Prep Made Easy eBooks for only $12.99: http://bit.ly/MealPrepBundleSUBSCRIBE to The Domestic Geek here: http://bit.ly/1dn24vPEasy Weeknight Dinners: http://bit.ly/1RRcTWsFacebook: https://m.facebook.com/thedomesticgeek1Twitter: https://twitter.com/@SaraLynnCauchonInstagram: http://instagram.com/thedomesticgeek1Hearty Vegetable Soup: CLICK TO JUMP TO RECIPE http://bit.ly/1JkR8yN1 yellow onion, finely diced3 carrots, finely diced3 celery ribs, finely diced2 cloves garlic, minced1 tsp oregano1 tsp fresh thyme leaves3 cups vegetable broth1 28oz can diced tomatoes1 can cannellini beans, rinsed and drained1 cup green cabbage, shredded1 cup green beans, trimmed and halved1 cup zucchini, diced1 cup green peas, fresh or frozenfresh parsley, choppedsalt and pepperCombine all of the ingredients in your slow cooker except the peas and parsley. Turn it on High and allow it to cook for 3-4 hours. Add peas and parsley for last 15 minutes of cooking.Store in the refrigerator for 4-5 days. Soup can also be frozen for up to 6 months.Healthy Chicken Piccata: CLICK TO JUMP TO RECIPE http://bit.ly/1VvUcKe2 tbsp oil4 boneless skinless chicken breastssalt and pepper2 cloves garlic, minced2 tbsp capers½ cup white wine1 cup chicken broth1 tbsp cornstarch1 lemon, juiced2 tbsp fresh parsley, finely choppedIn a large skillet, heat 1 tablespoon of oil over medium-high heat. Season chicken breasts generously with salt and pepper. Arrange them 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 garlic and capers and cook until they become fragrant; about 30 seconds. Add white wine, chicken broth and lemon juice. 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.Remove chicken from pan. In a small bowl mix cornstarch and water until the cornstarch dissolves. Stir the cornstarch slurry into the pan juices and simmer for an additional 1 or 2 minutes until it has thickened slightly.Serve immediately or store in the refrigerator for up to 3 days. Roasted Red Potatoes with Garlic & Parsley: CLICK TO JUMP TO RECIPE http://bit.ly/1mpFE346-8 red potatoes, washed and quartered1 tbsp olive oil½ tsp garlic powdersalt and pepper2 tbsp fresh parsley, finely choppedPreheat oven to 400°F. In a large bowl toss potatoes with olive oil, garlic powder, salt and pepper. Roast potatoes for 35 min, flipping twice during cooking. Finish with fresh parsley.Serve immediately or store in the refrigerator for 3-4 days.Asparagus, Broccoli & Green Beans: CLICK TO JUMP TO RECIPE http://bit.ly/1JkRfdE1 bunch asparagus, stems removed and cut into thirds1 broccoli crown, cut into florets1lb green beans, trimmed and quarteredHeat 1 inch of water in a large pot. Combine vegetables in a steamer basket. Steam for 5-7 min or until vegetables turn bright green but still retain some of their crispness. Run them under cool water to prevent them from cooking any further.Mediterranean Bean Salad: CLICK TO JUMP TO RECIPE http://bit.ly/1Oz6nQC2 cans cannellini beans, rinsed and drained½ cup roasted red peppers, chopped½ cup artichoke hearts, chopped¼ cup sundried tomatoes, chopped¼ cup kalamata olives, chopped 2 tbsp olive oil2 tbsp white wine vinegarsalt and pepper2 cups baby spinachCombine all of the ingredients except for the baby spinach in a large bowl. Toss well. Top with baby spinach.Store in the refrigerator for 4-5 days.Caprese Frittatas: CLICK TO JUMP TO RECIPE http://bit.ly/1YWnwJM6-8 eggs2 tbsp milk3-4 fresh basil leaves, finely chopped1 cup cherry tomatoes, halved¾ cup mozzarella cheese, gratedsalt and pepperPreheat oven to 375°F. Spray a muffin tin with cooking spray. In a medium bowl whisk eggs, milk, salt and pepper. Divide the tomatoes, basil and ½ cup of the mozzarella cheese equally in each muffin cup. Pour in the egg mixture. Top with the remaining mozzarella cheese. Bake for 10-12 min or until frittatas are set.Store in the refrigerator for 3-4 days.Cottage Cheese Fruit Cups: CLICK TO JUMP TO RECIPE http://bit.ly/1OqrKYP2½ cups cottage cheese, or substitute yogurt2 tbsp honey1 cup cantaloupe, finely diced1 cup honeydew, finely diced1 cup red grapes, halvedAdd ½ cup of cottage cheese to each of 5 mason jars or containers. Drizzle with honey. Top with cantaloupe, honeydew and grapes. Store in the refrigerator for up to 5 days. Shake well before eating.This series was made possible with the support of the OMDC The Domestic Geek is Hosted by Sara Lynn Cauchon