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/MealPrepeBookBundleMore Meal Prep Menus http://bit.ly/1SQEHwXFrequently Used & Favorite Items: http://amzn.to/2qTillcWebsite: http://bit.ly/InspiredEatsFacebook: https://www.facebook.com/thedomesticgeek1Instagram: http://instagram.com/thedomesticgeek1Purchase 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/30SmoothieeBookDinner Made Easy: http://bit.ly/DinnerMadeEasyeBookSoup Made Easy: http://bit.ly/SoupMadeEasyeBookMade with Love Holiday Recipes: http://bit.ly/MadewithLoveRecipesMeal Prep Made Easy Menus 1-6: http://bit.ly/MealPrepMadeEasy1-6Meal Prep Made Easy Menus 7-12: http://bit.ly/MealPrepMadeEasy7-12Meal Prep Made Easy Menus 13-18: http://bit.ly/MealPrepMadeEasy13-18Baked Beans3 19oz cans navy beans, rinsed and drained2 cups tomato puree2 cups vegetable broth1 red onion, finely diced3 garlic cloves, minced3 tbsp balsamic vinegar3 tbsp molasses3 tbsp maple syrup OR brown sugar 1 tbsp Dijon mustard2 tsp Worcestershire sauce1 tsp cumin½ tsp dried thyme ½ tsp smoked paprika½ tsp red pepper flakes (optional)salt and pepperCombine all ingredients in a large slow cooker and stir well. Cook on high for 2-3 hours, stirring occasionally.Serve immediately or store in the refrigerator for up to 5 days.Buffalo Chicken 1 tbsp olive oil8 boneless skinless chicken thighs2 garlic cloves, minced¼ cup hot sauce¼ cup BBQ sauce1 tsp Worcestershire sauce3 green onions, slicedHeat olive oil in a large skillet over medium-high heat. Add chicken and cook until it’s golden brown, but not cooked completely through. Add garlic, hot sauce, BBQ sauce and Worcestershire sauce. Bring the mixture to a simmer, reduce heat to medium, cover and cook for about 10 minutes. Garnish with green onions and enjoy with blue cheese dressing.Serve immediately or store in the refrigerator for up to 3 days. Baked ‘Fries’2 large potatoes2 sweet potatoes2 tbsp olive oil2 tsp dried rosemary1 tsp garlic powder2-3 tbsp cornstarchsalt and pepperPreheat oven to 400ºF. While oven is preheating, peel and cut potatoes into fries. Toss them with olive oil, rosemary, garlic powder, salt and pepper. Place fries in a large zipper bag and add cornstarch. Shake until all of the fries are evenly coated.Place potatoes in a single even layer on a large baking sheet and bake for approximately 40 minutes, or until potatoes are tender and golden brown. Flip them once or twice during cooking to ensure they brown evenly.Serve immediately or store in the refrigerator for up to 5 days. Reheat in the oven for crisp potatoes.Sautéed Broccoli2 tbsp butter2 cloves garlic, minced2 broccoli crowns, cut into florets2 tsp Worcestershire sauce¼ cup waterIn a large skillet, melt butter over medium-high heat. Add garlic and sauté for about 1 minute. Add Worcestershire sauce, water and broccoli. Cover, reduce heat and steam for 2-3 minutes or until broccoli is bright green and tender. Serve immediately or store in the refrigerator for 4-5 days.Crunchy Kale-slaw1 bunch kale, finely chopped½ small red cabbage, finely sliced2 carrots, peeled and julienned or grated½ red onion, finely sliced1 cup plain yogurt1 lemon, zested and juiced1 tbsp Dijon mustard1 tbsp honey1 tsp caraway seeds salt and pepperIn a large bowl toss kale, cabbage, carrots and red onion. In a separate bowl, mix yogurt, lemon zest and juice, mustard, honey and caraway seeds. Season with salt and pepper. Pour yogurt dressing over slaw and toss well. Serve immediately or store in the refrigerator for 4-5 days. Western Egg Salad Cups10-12 large eggs¼ cup mayonnaise OR plain yogurt4 slices ham, chopped½ red onion, finely chopped1 red bell pepper, finely chopped½ tsp smoked paprikasalt and pepperHard boil eggs for 8-10 minutes. Run them under cold water, peel and chop. Add mayonnaise, ham, red onion, bell pepper, smoked paprika, salt and pepper. Stir well. Transfer egg salad to individual containers for easy breakfast on the go or spread on bread for lunch.Store in the refrigerator for 3-4 days.Savory Bar Mix1 cup roasted peanuts1 cup mini pretzels1 cup wasabi peas 1 cup corn nuts½ tsp garlic powder½ tsp smoked paprikaIn a large bowl, combine ingredients together. Store in an airtight container for up to 1 week.This series was made possible with the support of the OMDC*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon