PRE-ORDER MY Brand New COOKBOOK "The Domestic Geek's Meals Made Easy" on Amazon Here: https://amzn.to/2tSxEgEMeal Prep Made Easy Menus 13-18: http://bit.ly/MealPrepMadeEasy13-18*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundleSUBSCRIBE to The Domestic Geek: http://bit.ly/1dn24vPMore Meal Prep Menus: http://bit.ly/1SQEHwXFrequently Used & Favorite Items: http://amzn.to/2qTillcMeat Thermometer: http://www.thermoworks.com/Thermapen-Mk4?tw=THEDOMESTICGEEKWebsite: http://bit.ly/InspiredEatsFacebook: https://www.facebook.com/thedomesticgeek1Instagram: http://instagram.com/thedomesticgeek1Pinterest: http://www.pinterest.com/TheDomesticGeek/Purchase my eBooks here: http://bit.ly/ShopEatsButternut Squash & Apple Soup1 tbsp oil1 white onion, finely diced1 butternut squash, peeled, seeded and chopped2 carrots, diced3 apples, diced4-5 cups vegetable broth1/4 tsp nutmeg1/4 tsp cinnamon1/4 tsp allspicesalt and pepper to tasteIn a large soup pot heat oil over medium-high heat. Add onion and sauté for 3-4 minutes. Add remaining ingredients and bring mixture to a boil. Reduce heat to medium, cover and simmer for about 20 minutes or until all of the veggies are soft and cooked through. Remove the pot from the heat. Using an immersion blender, gently blend the soup until it’s nice and smooth.Serve immediately or store in the refrigerator for up to 5 days.Whole Roasted Chicken 1 4lb chicken1 lemon, halved1 tbsp olive oil2 tsp garlic powder2 tbsp sage leaves, finely choppedsalt and pepper to tastePlace chicken in a roasting pan and stuff with lemon halves. Drizzle olive oil over chicken and then season it with garlic powder, sage, salt and pepper.Bake at 400ºF until chicken reaches and internal temperature of 165°F on a meat thermometer. To get a crisp, golden skin, broil for the last 10 minutes.Serve immediately or store in the refrigerator for up to 3 days.Autumn Inspired Quinoa2 tbsp olive oil2 tbsp balsamic vinegar1 tsp maple syrupsalt and pepper to taste3 cups cooked quinoa2 apples, diced 1 lemon, juiced1/2 cup dried cranberries1/2 cup pumpkin seeds1/2 cup crumbled goat cheeseIn a small bowl, whisk together olive oil, balsamic vinegar, maple syrup, salt and pepper. In another bowl, combine apples with lemon juice to prevent them from browning. Or, leave apples out until just before eating.In a large bowl, combine cooked quinoa, cranberries, pumpkin seeds and apples. Add dressing and toss well. Top with crumbled goat cheese.Serve immediately or store in the refrigerator for up to 4 days.Roasted Root Vegetables 2 red skinned potatoes, diced 1 small rutabaga, peeled and diced2 parsnips, peeled and diced2 carrots, peeled and diced1 red onion, cut into eighths2 tbsp olive oil2 tbsp red wine vinegar1 tsp garlic powder2 tsp dried thymesalt and pepper to tasteIn a large roasting pan, toss vegetables with olive oil, red wine vinegar, garlic powder, thyme, salt and pepper. Roast at 375ºF for approximately 45 minutes, tossing once or twice, or until golden and cooked through.Serve immediately or store in the refrigerator for 4-5 days.Roasted Beet Salad6 beets, trimmed http://bit.ly/1dwGF4D¼ cup olive oil3 tbsp balsamic vinegar1 tsp maple syrup1 tsp Dijon mustardsalt and pepper to taste5 cups kale, finely sliced or 5 cups baby kale left whole¼ red onion, finely sliced½ cup toasted walnuts½ cup blue cheese or goat cheese, crumbledWash beets and dry them thoroughly. Coat each with oil, wrap individually in foil and roast at 375°F for approximately 1 hour, or until fork tender. Once cooked, remove beets from the oven and allow to cool in the tinfoil. Once cool, use paper towel to gently peel away the skin. Dice the beets up and set aside.In a small bowl whisk olive oil, balsamic vinegar, maple syrup and Dijon mustard. Divide dressing into each of 5 jars. Layer in beets, kale, red onion, walnuts and blue cheese.Serve immediately or store in the refrigerator for 3-4 days. Shake well before enjoying.Pumpkin Breakfast Cookies2 ripe bananas½ cup nut or seed butter¼ cup maple syrup½ cup pumpkin puree2 cups cooked quinoa1½ cup rolled oats2 tsp pumpkin pie spice - http://thedomesticgeek.com/archives/721 12 pecan halvesIn a large bowl, mash banana with a fork. Mix in nut/seed butter, maple syrup and pumpkin puree. Add quinoa, rolled oats and spices. Spoon mixture onto a parchment-lined baking sheet topping each cookie with a pecan half. Bake at 375ºF for 20 minutes. Store in the refrigerator for up to 5 days.Autumn Trail Mix¾ cup roasted salted almonds¾ cup roasted cashews½ cup dried apples¼ cup dried cranberries¼ cup pumpkin seeds1 tsp cinnamonThis series was made possible with the support of the OMDC*SOME links provided above are affiliate links