All posts by The Domestic Geek

5 Healthy Green Smoothies | Taste The Rainbow Part 3

Taste The Rainbow Part 1 Here
Taste The Rainbow Part 2 Here
More Smoothie Recipes Here

 

Mason Jars Used In This Video: 16oz Mason Jars
Frequently Used & Favorite Items

 

Apple Fennel Smoothie
1 cup coconut water
1/2 cup diced fennel
1/2 cup diced pineapple
1/2 green apple, diced
1 lime, juiced
1 tablespoon agave

Clean Green Smoothie
3/4 cup coconut water
1 cup diced honeydew
1 cup chopped kale
1/2 avocado
Agave to taste

Cucumber Kiwi Smoothie
1 cup cucumber, diced
1 cup baby spinach
2 kiwis, diced
1/2 cup green tea, chilled
Agave to taste

Grape and Broccoli Smoothie
3/4 cup almond milk
1 cup green grapes
1 banana
1 cup broccoli florets

Pineapple Paradise Green Smoothie
3/4 cup unsweetened almond milk
1/4 cup coconut milk
2 cups baby spinach
1 banana
3/4 cup diced pineapple
1/2 teaspoon freshly grated ginger

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5 Healthy Smoothies | Taste The Rainbow Part 1


More Smoothie Recipes Here

Healthy Breakfast Recipes Here
Healthy Lunch Recipes Here
Healthy Snack Recipes Here

Mason Jars Used In This Video Available Here
Frequently Used & Favorite Items

Cherry Lime Smoothie
1 cup frozen cherries
1 cup coconut water
1/2 cup mango
1 lime, zest and juice
Honey to taste

Grapefruit Sunrise Smoothie
1 cup chopped strawberries
1 cup frozen peach
3/4 cup grapefruit juice
Honey to taste

Citrus Beet Smoothie
3/4 cup orange juice
1/2 cup diced steamed and peeled beets
1 blood orange, peeled and chopped
1/2 teaspoon freshly grated ginger

Plum Perfect Smoothie
3/4 cup almond milk
1 cup diced plums
1/2 cup blackberries
1 banana
Honey to taste

Raspberry Cheesecake Smoothie
1 cup raspberries
3/4 cup vanilla almond milk
1/2 cup vanilla Greek Yogurt
1 scoop vanilla protein powder
1 tablespoon cream cheese
Honey to taste

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5 EPIC Grilled Cheese Recipes

More Grilled Cheese Recipes Here

Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

 

Hawaiian Grilled Cheese
1 teaspoon butter
1 Hawaiian sweet roll or 2 sourdough slices
1 tablespoon barbecue sauce
1/3 cup shredded mozzarella, divided
3 pineapple rings
4-5 deli ham slices
1 tablespoon chopped green onion

Spread half of the butter on a piece of bread or bun and place it butter side down. Assemble the sandwich with the remaining ingredients, starting and ending with the cheese. Top with the remaining piece of bread and spread the remaining butter over the top. Cook over medium heat on both sides until the bread is golden and the cheese has melted, 2 to 3 minutes per side.

Roast Beef Grilled Cheese
Mushroom Filling:
1 tablespoon butter
1 cup sliced mushrooms
1 garlic clove, minced
Salt and freshly cracked black pepper

Grilled Cheese:
1 teaspoon butter
2 focaccia slices
1 tablespoon steak sauce
4 provolone slices
4-5 roast beef slices
1/4 cup crumbled blue cheese
1/2 cup arugula
1/8 red onion, thinly sliced

Melt the butter in a skillet over medium-high heat. Add the mushrooms and cook until they begin to release their juices, 2 to 3 minutes. Add the garlic and season with salt and pepper to taste. Continue to cook until the mushrooms begin to brown, 2 to 3 minutes.

Spread half of the butter on a piece of bread and place it butter side down. Assemble the sandwich with the remaining ingredients. Top with the remaining piece of bread and spread the remaining butter over the top. Cook over medium heat on both sides until the bread is golden and the cheese has melted, 2 to 3 minutes per side.

Green Goddess Grilled Cheese
1/4 cup goat cheese, at room temperature
1/4 cup shredded white cheddar cheese
1 tablespoon chopped parsley
1 tablespoon chopped tarragon
1 tablespoon chopped chives
1 garlic clove, grated
1 teaspoon butter
2 pumpernickel slices

In a small bowl, mix together the goat cheese, cheddar, herbs and garlic. Spread the cheese and herb mixture over a piece of bread and sandwich it together with another piece. Spread butter on the outside of the bread on both sides. Cook over medium heat on both sides until the bread is crisp and the cheese has melted, 2 to 3 minutes per side.

Fully Loaded Grilled Cheese
1/2 cup diced cream cheese
1 tablespoon sour cream
1 teaspoon chopped chives
1 teaspoon butter
2 crusty French bread slices
1/4 cup shredded cheddar cheese
4 slices cooked bacon
1/4 cup crinkle cut chips

In a small bowl, cream together the cream cheese, sour cream and chives. Set it aside.

Spread half of the butter on a piece of bread and place it butter side down. Spread a layer of the cream cheese mixture over the bread. Top with half of the cheddar, bacon, chips and the remaining cheddar. Spread a layer of the cream cheese mixture over the remaining bread slice and sandwich everything together. Spread the remaining butter over the bread. Cook over medium heat on both sides until the bread is golden and the cheese has melted, 2 to 3 minutes per side.

Cheeseburger Grilled Cheese
1 lb ground beef
1/2 cup chopped onion
3 tablespoons ketchup
2 tablespoons mustard
2 tablespoons Worcestershire sauce
2 hamburger bun bottoms
1/4 cup shredded cheddar cheese
2 pickle slices
2 tomato slices

In a large skillet over medium-high heat, add the ground beef. Cook, stirring, until it is no longer pink, 4 to 5 minutes. Add the onion and continue to cook until the onion softens, 2 to 3 minutes. Season the beef with the Worcestershire sauce, ketchup and mustard. Remove the beef mixture from the pan and set aside. Use a half of a cup of the beef mixture per grilled cheese.

Carefully wipe the skillet clean and assemble your grilled cheese. Spread the butter on one side of each bun. Fill the bun with all of the fillings, starting and ending with the cheese. Cook over medium heat, on both sides until the bread is golden and the cheese is melted, about 2 to 3 minutes per side.

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5 NEW Overnight Oatmeal Recipes

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8oz Mason Jars Available Here

Original Overnight Oatmeal Recipes
MORE Healthy Breakfast Recipes
Healthy Lunch Recipes
Healthy Snack Recipes
Hummingbird Cupcakes

Mason Jars Used In This Video:
8oz Mason Jars
Frequently Used & Favorite Items

Tropical Overnight Overnight Oatmeal
1/2 cup old fashioned rolled oats
1/2 cup unsweetened vanilla almond milk
1 teaspoon honey (optional)
1/8 cup diced kiwi
1/8 cup diced mango
1/8 cup diced pineapple
1 teaspoon shredded coconut

Mix all of the ingredients together and store in an airtight container. Allow the oatmeal to sit in the refrigerator overnight before enjoying.

Mocha Almond Fudge Overnight Oatmeal
1/2 cup old fashioned rolled oats
1/2 cup unsweetened vanilla almond milk
1 tablespoon maple syrup
1 tablespoon cocoa powder
1 teaspoon instant espresso powder
1/4 cup vanilla yogurt
2 tablespoons chopped almonds
1 teaspoon mini dark chocolate chips

Mix together the oats, almond milk, maple syrup, cocoa powder and espresso powder in an airtight container. Top with the yogurt, almonds and chocolate chips. Allow the oatmeal to sit in the refrigerator overnight before enjoying.

Very Berry Bliss Overnight Oatmeal
1/2 cup old fashioned rolled oats
1/2 cup unsweetened vanilla almond milk
1 tablespoon chia seeds
1 tablespoons raspberry jam
1 teaspoon vanilla extract
1/3 cup mixed berries

Mix together the oats, almond milk, chia seeds, raspberry jam and vanilla extract. Top with the mixed berries and store in an airtight container. Allow the oatmeal to sit in the refrigerator overnight before enjoying.

Vanilla Chai Overnight Oatmeal
3/4 cup unsweetened almond milk
1/2 cup old fashioned rolled oats
3 tablespoons vanilla protein powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
A pinch of ground cloves
A pinch of ground cardamom
1/4 cup vanilla yogurt

Mix all of the ingredients together and store in an airtight container. Allow the oatmeal to sit in the refrigerator overnight before enjoying topped with the vanilla yogurt.

Hummingbird Overnight Oatmeal
1/3 cup old fashioned rolled oats
1/2 cup unsweetened vanilla almond milk
1 teaspoon coconut sugar
1/2 teaspoon ground cinnamon
1/2 banana, diced
1/4 cup crushed pineapple
2 tablespoons chopped pecans

Mix together the oats, almond milk, coconut sugar and cinnamon. Top with the banana, pineapple and pecans and store in an airtight container. Allow the oatmeal to sit in the refrigerator overnight before enjoying.

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3 Super Salads That Don’t Suck

More Superfood Recipes Here
More Salad Recipes Here
Honey Lime Chicken Here

Frequently Used & Favorite Items

Items Used In This Video
Julienne Peeler

Today Sara Lynn Cauchon celebrates Spring with 3 Superfood Salads!

Super 7 Salad
1 cup finely chopped kale
1 cup finely sliced red cabbage
1 cup finely shredded Brussels sprouts
1 cup finely chopped broccoli
1/2 cup blueberries
1/3 cup slivered almonds

Dressing:
1/2 cup plain yogurt
3 tablespoons apple cider vinegar
2 tablespoons honey
1 teaspoon poppy seeds
Salt and freshly cracked black pepper

In a small bowl, whisk together the yogurt, vinegar, honey, poppy seeds, salt and pepper.
In a larger bowl, toss together the kale, cabbage, Brussels sprouts, blueberries and the poppy seed dressing. Top the salad with the blueberries and almonds.

Tangled Sesame Salad
Salad:
2 English cucumber, julienned
2 carrots, peeled and julienned
1 mango, pitted, peeled and julienned
1 red bell pepper, julienned
1 green onion, finely sliced for garnish
Sesame seeds for garnish

Dressing:
2 tablespoons tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 lime, juiced
1 tablespoon sesame oil
1 tablespoon agave
1 garlic clove, grated
1 teaspoon freshly grated ginger

In a small bowl, whisk together all of the dressing ingredients.
In a large bowl, toss together the cucumber, carrot and pepper. Pour the dressing over the salad and garnish with sesame seeds and green onion

Spring Inspired Green Salad
6 cups arugula
2 cups chopped steamed asparagus
2 cups steamed snap peas

Dressing:
3 tablespoons olive oil
2 tablespoon white wine vinegar
1-2 teaspoons agave or honey
1 teaspoon Dijon mustard
1/2 finely minced shallot
1 teaspoon freshly chopped dill
1 teaspoon freshly chopped parsley
1 teaspoon freshly chopped basil or tarragon
Salt and freshly cracked black pepper

In a small bowl, whisk together all of the dressing ingredients. Toss the dressing with the asparagus and snap peas.
On a large serving platter, arrange the arugula and top with the dressed asparagus and snap peas.

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3 NEW Peanut Butter and Jelly Recipes | Cookies, Oatmeal Muffins & Grilled PB&J

PB&J French Toast Roll Ups
PB&J Oatmeal
PB&J Granola
Baked Oatmeal

Frequently Used & Favorite Items

Today Sara Lynn Cauchon celebrates PB&J Day with some 3 new ways to enjoy this classic flavor combination

Grilled PB&J Sandwich
1 teaspoon butter
2 crusty French bread slices
2 tablespoons crunchy peanut butter
2 tablespoons strawberry jam or jelly
1/4 cup sliced strawberries

Spread the peanut butter and jelly over a piece of the bread. Top with the strawberry slices. Spread the butter on the outside of the sandwich. Cook over medium heat until the bread is golden and the peanut butter begins to melt.

PB&J Oatmeal Muffins
3 cups old fashioned rolled oats
1/3 cup brown sugar
2 teaspoons baking powder
2 large eggs
1 cup mashed banana
1 cup 2% milk
1 teaspoon vanilla extract
1/2 cup smooth peanut butter
1/2 cup raspberry jelly

Preheat the oven to 375ºF. Line a 24-cup muffin tin. Set it aside.
In a large bowl, whisk together the oats, sugar and baking powder.
In another large bowl, whisk together the eggs, banana, milk, and vanilla. Stir the dry ingredients into the wet and mix well. Scoop the mixture into the muffin tin and swirl in a spoonful of peanut butter and jelly into each muffin. Bake the muffins until the eggs have set and the tops are golden, 20 to 25 minutes.

Easy PB&J Thumbprint Cookies
1 cup smooth peanut butter
1/2 cup oat flour
1/2 coconut sugar
1 egg
1/2 strawberry jelly

Preheat the oven to 350ºF.
In a large bowl, mix together the peanut butter, oat flour, coconut sugar and egg. Roll the dough into 1 inch balls and place them on a parchment lined baking sheet. Using the palm of your hand, press the balls down slightly. Press your thumb into the centre of each cookie and fill with strawberry jelly.
Bake the cookies until they are golden, 8 to 10 minutes.

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Quiche 3 Delicious Ways

Tart Pan Option 1
Tart Pan Option 2
Mini Quiche Tart Pans

Frequently Used & Favorite Items

Spanakopita | Spinach & Feta Quiche
4 mini premade pie crust
6 large eggs
3/4 cup cream or milk
1 tablespoon butter
1 small yellow onion, finely diced
1 garlic clove, minced
4 cups chopped baby spinach
2 tablespoons freshly chopped dill
1/2 cup crumbled feta
Salt and freshly cracked black pepper

Preheat the oven to 375ºF.
In a medium bowl or measuring cup, whisk the eggs and cream. Set aside.
Melt the butter in a large skillet over medium-high heat. Add the onion and cook, stirring, until it begins to soften, 2 to 3 minutes. Add the garlic and cook until it is fragrant, 30 seconds. Add the spinach and cook, stirring occasionally, until it has completely wilted. Turn off the heat and stir in the dill. Divide and transfer the mixture into the premade pie crusts and pour over the egg mixture. Sprinkle the crumbled feta over the top.
Bake the quiche until the egg has set and the crust is golden, 25 to 30 minutes.
Serve hot or cold.

Smoked Salmon & Cream Cheese Quiche
4 small premade pie crusts
1 tablespoon Dijon mustard
6 large eggs
1/2 cup cream or milk
1/2 cup chopped smoked salmon
1/2 cup finely chopped asparagus
1/2 cup cubed cream cheese
1 tablespoon freshly chopped chives
1 tablespoon freshly chopped dill

Preheat the oven to 375ºF.
In a medium bowl or measuring cup, whisk together the eggs and cream. Set them aside.
Brush the pie crust with the Dijon mustard. Add the smoked salmon, asparagus, cream cheese and fresh herbs. Pour over the egg mixture. Bake the quiche until the eggs have set and the crust is golden, 30 to 40 minutes.
Serve hot or cold.

Bacon Cheddar Ranch Quiche
1 premade pie crust
4 large eggs
1/2 cup cream or milk
2 tablespoons ranch seasoning – Homemade Seasoning http://bit.ly/2uoYZKm
4 bacon slices, chopped
1 cup finely chopped broccoli
1/2 cup shredded cheddar cheese

Preheat the oven to 375ºF.
In a medium bowl or measuring cup, whisk together the eggs and cream. Stir in the ranch seasoning. Set it aside.
In a skillet over medium-high heat, add the bacon. Cook the bacon, stirring occasionally, until it is crisp. Using a slotted spoon, remove the bacon from the pan and set aside. Drain any excess oil from the pan and add the broccoli. Cook the broccoli until it is bright green, 1 to 2 minutes. Transfer the broccoli and the bacon into the premade pie shell. Pour over the egg mixture and top with the cheddar cheese. Bake until the eggs have set and the crust is golden, 30 to 40 minutes.
Serve hot or cold.

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WAFFLES 5 Delicious Ways | Happy Waffle Day


Waffle Iron Available Here
More Dessert Recipes Here

Healthy Breakfast Recipes Here
Healthy Lunch Recipes Here
Healthy Dinner Recipes Here

Classic Waffles
1 cup flour
2 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 1/4 cup buttermilk
3 tbsp melted butter
1 egg
1/2 tsp vanilla extract

In a medium bowl combine flour, sugar, baking soda, & baking powder. In another bowl whisk  buttermilk, butter, egg, & vanilla extract until they are well combined. Pour the wet mixture into the dry mixture & stir until it is well incorporated.

Spoon 1/2 cup of the batter into a hot waffle iron. Cook until the waffle is set & golden, 2 to 3 min. Serve immediately with butter & maple syrup.

Triple Chocolate Waffle Sundae
1 cup flour
3 tbsp cocoa powder
2 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 1/4 cup buttermilk
3 tbsp melted butter
1 egg
1/2 tsp vanilla extract
2 tbsp mini dark chocolate chips

To serve:
Vanilla ice cream
Chocolate sauce
Whipped cream
Cherries

In a medium bowl combine flour, sugar, cocoa powder, baking soda, & baking powder. In another bowl whisk the buttermilk, butter, egg, & vanilla extract until they are well combined. Pour wet mixture into dry mixture & stir until it is well incorporated. Stir in the chocolate chips.

Spoon 1/2 cup of the batter into a hot waffle iron. Cook until the waffle is set & golden, 2 to 3 min. Serve immediately with ice cream, chocolate sauce & cherries.

Banana Bread
1 cup flour
2 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp ground cinnamon
1 banana, mashed
1 1/4 cup buttermilk
3 tbsp melted butter
1 egg
1/2 tsp vanilla extract
1/4 cup chopped walnuts

In a medium bowl combine flour, sugar, baking soda, baking powder & cinnamon. In another bowl whisk mashed banana, buttermilk, butter, egg, & vanilla extract until they are well combined. Pour wet mixture into dry mixture & stir until it is well incorporated. Stir in the walnuts.

Spoon 1/2 cup of the batter into a hot waffle iron. Cook until the waffle is set & golden, 2 to 3 min. Serve immediately with maple syrup, whipped cream & chopped walnuts.

Carrot Cake
1 cup flour
2 tbsp sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp baking soda
1/2 tsp baking powder
1 1/4 cup buttermilk
3 tbsp melted butter
1 egg
1/2 tsp vanilla extract
1/2 cup peeled & shredded carrot
1/4 cup chopped pecans

Cream Cheese Icing:
1/2 cup cream cheese
3 tbsp maple syrup

In a medium bowl combine flour, sugar, baking soda, baking powder, cinnamon & ground ginger. In another bowl whisk buttermilk, butter, egg, & vanilla extract until they are well combined. Pour wet mixture into dry mixture & stir until it is well incorporated. Stir in the carrot & pecans.

Spoon 1/2 cup of the waffle batter into a hot waffle iron. Cook until the waffle is set & golden, 2 to 3 min. Serve immediately with maple cream cheese icing & pecans.

Churro Waffles
1 cup flour
2 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 1/4 cup buttermilk
3 tbsp melted butter
1 egg
1/2 tsp vanilla extract

Cinnamon Sugar:
1/2 cup sugar
2 tsps ground cinnamon
1/4 cup melted butter

In a medium bowl combine flour, sugar, baking soda, & baking powder. In another bowl whisk the buttermilk, butter, egg, & vanilla extract until they are well combined. Pour wet mixture into dry mixture & stir until it is well incorporated.

Spoon 1/2 cup of the waffle batter into a hot waffle iron. Cook until the waffle is set & golden, 2 to 3 min.

While the waffles are cooking, in a large bowl, whisk together cinnamon & sugar. Once the waffles are cooked, lightly brush each waffle with butter & toss it in the cinnamon sugar. Serve immediately with caramel sauce.

Birthday Cake Waffles
1 cup flour
1/4 cup vanilla protein powder
2 tbsp sugar
1/2 tsp baking soda
1/2 tsp baking powder
1 1/4 cup buttermilk
3 tbsp melted butter
1 egg
1/2 tsp vanilla extract

In a medium bowl combine flour, protein powder, sugar, baking soda, & baking powder. In another bowl whisk buttermilk, butter, egg, & vanilla extract until they are well combined. Pour wet mixture into dry mixture & stir until it is well incorporated.

Spoon 1/2 cup of the waffle batter into a hot waffle iron. Cook until the waffle is set & golden, 2 to 3 min. Serve immediately with ice cream, whipped cream & lots of sprinkles!

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3 EASY Risotto Recipes

More Dinner Recipes Here
Click Here to Buy Arborio Risotto Rice

Frequently Used & Favorite Items

Butternut Squash & Sage Risotto
2 tablespoons vegan butter or olive oil
1 small onion, finely diced
2 cups diced butternut squash
1 cup risotto rice http://amzn.to/2u1JTKx
2 tablespoons chopped sage leaves
1/2 cup white wine (optional)
4 cups vegetable broth
Salt and freshly cracked black pepper

Melt the butter in a large saucepan over medium-high heat. Add the onion and cook until it beings to soften, 2 to 3 minutes. Add the squash and season with salt and pepper to taste. Cook, stirring occasionally until the squash begins to soften, 3 to 4 minutes. Add the rice and sage leaves and cook until they the rice is translucent, 1 to 2 minutes. If using wine, pour it over the rice and add the broth. Bring the mixture to a boil then reduce to a simmer. Cook, covered, occasionally until most of the liquid has been absorbed, 20 to 25 minutes.
Enjoy immediately.

Asparagus, Leek & Goat Cheese Risotto
2 tablespoons butter
1 cup finely chopped leeks
1 celery stalk, finely diced
3 garlic cloves, minced
2 teaspoons thyme leaves
1 cup risotto rice http://amzn.to/2u1JTKx
4 cups vegetable broth
2 cups chopped asparagus
1/2 cup crumbled goat cheese
Salt and freshly cracked black pepper

Melt the butter in a large saucepan over medium-high heat. Add the leeks and celery and cook until they have softened, 3 to 4 minutes. Add the garlic, thyme and rice. Cook, stirring, for another minute. Add the broth and bring to a boil and reduce to a simmer. Cook, covered, stirring occasionally, until most of the liquid has been absorbed, 15 to 20 minutes. Stir in the asparagus and goat cheese. Cook for another 2 to 3 minutes, or until the asparagus is bright green and tender crisp.
Serve immediately.

Caesar Salad Risotto
4 bacon slices, chopped
1 small onion, finely diced
3 garlic cloves, minced
4 anchovy fillets, chopped
1 teaspoon Dijon mustard
1 cup risotto rice http://amzn.to/2u1JTKx
1/2 cup white wine (optional)
4 cups chicken broth
3 cups chopped baby spinach
1 lemon, zest and juice
1/2 cup grated Parmesan cheese
Salt and freshly cracked black pepper

Add the bacon to a hot saucepan over medium-high heat. Cook the bacon until the fat has rendered and it begins to brown, 4 to 5 minutes. Using a slotted spoon, remove the bacon and remove any excess oil. Add the onion and cook, stirring, until it becomes translucent, 2 to 3 minutes. Add the garlic, anchovies and Dijon mustard. Cook, stirring, until the anchovies begin to break down. Add the risotto rice and cook until the it becomes translucent. If using, stir in the white wine and add the broth. Bring the mixture to a boil and reduce the heat to a simmer. Cook, covered, stirring occasionally, until most of the liquid has been absorbed, 20 to 25 minutes. Turn the heat off and stir in the spinach, bacon, lemon zest, lemon juice and Parmesan. Season with salt and pepper to taste.

Serve immediately topped with more Parmesan cheese.

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4 Easy SLOW COOKER Recipes

More Slow Cooker Recipes Here

Frequently Used & Favorite Items

Pineapple Chicken

2 cups diced pineapple
1 green bell pepper, diced
1 red bell pepper, diced
1 red onion, diced
1/2 cup pineapple juice
1/2 cup chicken broth
3 tablespoons barbecue sauce
2 tablespoons soy sauce
2 tablespoons honey (optional)
3 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
4 boneless skinless chicken breasts
1 lime for garnish
Salt and freshly cracked black pepper

Place the pineapple, green pepper, red pepper and onion into the slow cooker. Pour over the pineapple juice, chicken broth, barbecue sauce, soy sauce and honey. Add the garlic and red pepper flakes. Mix everything together and top with the chicken and season with salt and pepper.

Cook until the chicken has reached an internal temperature of 165ºF, on low for 6 to 8 hours, or on high for 3 to 4 hours.

Easy French Dip Beef Roast
2 cups beef broth
1 onion, diced
3 garlic cloves, smashed
1-2 tablespoons Worcestershire sauce
1 tablespoon prepared horseradish
1 tablespoon Dijon mustard
3lb beef shoulder roast
2 thyme sprigs
2 rosemary sprigs
Salt and freshly cracked black pepper
8 bread rolls to serve
1 cup shredded provolone to serve
4 cups arugula to serve

In the slow cooker, whisk together the beef broth, onion, garlic, Worcestershire sauce, horseradish and mustard. Place the roast into the slow cooker and season with salt and pepper. Top with the thyme and rosemary. Cook on low until the beef is tender, about 8 hours.

Assemble the sandwiches with the shredded roast, provolone and arugula. Strain the remaining liquid in the slow cooker and serve with the sandwiches.

Asian Style Meatballs
1/4 cup chicken broth
1/4 cup hoisin sauce
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon honey (optional)
1 red chili, minced
3 garlic cloves, minced
1 teaspoon freshly grated ginger
1/4 teaspoon red pepper flakes (optional)
1 1/2 lbs frozen turkey meatballs
Salt and freshly cracked black pepper to taste
2 green onions, sliced for garnish
Sesame seeds for garnish

In the slow cooker, whisk together the hoisin sauce, soy sauce, rice vinegar, honey, chili, garlic and ginger. Stir in the meatballs. Cook until the meatballs are hot and the sauce has thickened, on high for 3 hours or low for 6 to 8.

Serve immediately topped with green onion and sesame seeds.

Vegetable Barley Stew
1 cup pearl barley
1 onion, finely diced
2 carrots, diced
2 celery ribs, sliced
2 cups chopped green beans, fresh or frozen
1 green pepper, diced
2 cups quartered mushrooms
1 cup frozen peas
3 garlic cloves, minced
6 cups vegetable broth
2 cups diced tomatoes
1 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon dried oregano
2 tablespoons freshly chopped parsley for garnish
Salt and freshly cracked black pepper

Place all of the ingredients into a slow cooker and mix well. Cook until the barley has softened, on high heat for 4 hours or low for 6 to 8 hours.

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