30 FREE Healthy Meal Prep Recipes!

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**NEW** HEALTHY MEAL PLAN 2017 – 4 Full Weeks PLUS More Than 100 Recipes!!

Hi lovelies! The New Year is here and if you’re anything like me, you’re probably trying to get back on track with healthy eating which is why I am so excited to share my brand **NEW** Healthy Meal Plan which includes 4 full weeks of menus PLUS more than 100 healthy recipes! I really hope you love it as much as I do and that it helps you live inspired this year.

CLICK HERE to purchase my HEALTHY MEAL PLAN 2017 eBOOK!

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Special Meal Prep Made Easy eBook Bundle

This Meal Prep eBook Bundle contains all three of my Meal Prep Made Easy eBooks, Menus 1-6, Menus 7-12 and Menus 13-18. In total these three eBooks include more than 120 original recipes and 18 weekly shopping lists to help you eat well all week long!

When you purchase the bundle you will save over 25% off the individual price of all three eBooks.

CLICK HERE to purchase my Meal Prep Made Easy Bundle for $12.99!!!

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*NEW* Meal Prep Made Easy eBook | Menus 13-18

This brand **NEW** Meal Prep Made Easy eBook contains 6 new delicious and nutritious menus. These 6 menus are full of rich, hearty autumn-inspired flavors and lots of healthy, nutrient ingredients. Included in the eBook are more than 40 original recipes PLUS weekly shopping lists to help you eat well all week long!

I’ll be sharing a new Meal Prep menu on my YouTube channel each week in September, but for early access to all of the recipes and shopping lists you can purchase the eBook now!

CLICK HERE to purchase my Third Meal Prep Made Easy eBook!!!

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30 DAYS OF SMOOTHIES eBOOK

I know that you all LOVE your smoothies so today, I’m super excited to share my very first  30 Days Of Smoothies eBook. It contains 30 original smoothie recipes that will simply make your mornings better!

As some of you may know, every day through January I posted a brand new smoothie recipe on Instagram. This is a compilation of ALL of those great recipes plus some handy tips and 5 pages of text recipes for you to print and take straight to the grocery store.

I hope you love them all as much as I do!!!

Click Here to Purchase on Etsy

 

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Week 3 | 5 Healthy Back-To-School MEAL PREP Recipes 2018

Download all 30 Healthy Meal Prep Recipes for FREE HERE

More Healthy Meal Prep Boxes Available Here

Meal Prep Essentials
Frequently Used Items

Sundried Tomato Pesto Pasta

Sundried Tomato Pesto
1 cup sundried tomatoes
1/2 cup basil leaves
1/4 cup pine nuts
1/4 cup grated Parmesan cheese
3 garlic cloves, roughly chopped
1/4 tsp red pepper flakes
Freshly ground black pepper
1/4 cup olive oil

Add ingredients to a food processor except olive oil. Blend until it begins to break down. While blending, slowly drizzle in olive oil.

Pasta Salad
2 cups cooked fusilli
1/2 cup steamed asparagus
1 cup chopped baby spinach
1/4 cup baby bocconcini
1/4 cup diced tomatoes

In a small bowl toss pasta with pesto until it is evenly coated. Stir in spinach & asparagus. Arrange pasta in a container & top with bocconcini & diced tomatoes.

Sonoma Chicken Salad

Poppy Seed Dressing
1/4 cup plain yogurt
1 Tbls apple cider vinegar
1 tsp agave
1 tsp poppy seeds
Salt & freshly ground black pepper

Combine all ingredients together in a small bowl.

Sonoma Chicken Salad
3/4 cup cooked shredded chicken
1/4 cup halved grapes
1/4 cup chopped celery
2 Tblss chopped pecans
2 Tblss poppyseed dressing
1/2 tsp fresh thyme leaves
3-5 Boston bibb lettuce leaves

Combine chicken, grapes, pecans, thyme leaves, & poppyseed dressing in a medium bowl. Toss well to coat. Serve with lettuce leaves.

Deconstructed Shepherd’s Pie

Shepherds Pie Filling
1 Tbls oil
3/4 cup stewing beef, cut into 1/2 inch cubes
1/4 cup diced onion
1/2 cup frozen peas, carrots & corn
1 garlic clove, minced
1 Tbls flour
1/3 cup beef broth
2 tsps Worcestershire sauce
2 tsps tomato paste
1/2 tsp fresh thyme leaves
1/2 tsp chopped fresh rosemary
Salt & freshly ground black pepper

Heat oil in a large skillet over med-high heat. Add ground beef & cook until it begins to brown. Add onion & continue to cook until beef is cooked through, 3 to 4 min. Add garlic & cook until fragrant, 30 seconds. Stir in frozen vegetables & cook until heated through. Add flour & cook, stirring constantly for 1 minute. Add Worcestershire sauce, tomato paste, thyme, rosemary, salt, & pepper. Cook, stirring, until sauce has thickened, 3 min.

Roasted Potatoes
1 cup diced potatoes
1 Tbls olive oil
1/2 tsp garlic powder
1/2 tsp chopped fresh rosemary
Salt & freshly ground black pepper

Preheat oven to 400ºF.

Toss potatoes with oil, garlic powder, rosemary, salt & pepper. Transfer them to a parchment-lined baking sheet & bake until they are tender & golden, 20 to 25 min.

Sides
Steamed green beans

Teriyaki Tofu with Edamame Salad

Teriyaki Tofu
3 Tblss vegetable broth
1 Tbls cornstarch
1 Tbls soy sauce
2 tsps honey
1/2 tsp freshly grated ginger
1/2 garlic clove, grated
1 Tbls sesame oil
1 cup diced extra firm tofu
1 Tbls sliced green onions
1/4 tsp sesame seeds

In a small bowl whisk together soy sauce, honey, cornstarch, garlic & ginger. Heat oil in a non-stick skillet over med-high heat. Add tofu & cook, stirring occasionally, until it is golden on all sides, 5 to 7 min. Once tofu is golden, reduce heat & pour over teriyaki sauce. Continue cooking while stirring until sauce thickens & tofu is well coated, 3 to 4 min. Top with green onion & sesame seeds.

Snap Pea & Edamame Salad
1 cup snap peas, halved & lightly steamed
1/2 cup shelled edamame, lightly steamed
1/2 cup julienned carrot
1/4 tsp sesame seeds
2 tsps sesame oil
2 tsps rice vinegar
2 tsps soy sauce
1 tsp agave

In a medium bowl combine all ingredients & toss well to coat.

Side
3/4 cup cooked rice

Spicy Pineapple Salmon

Pineapple Sriracha Salmon
1 (4-6 ounce) salmon fillet
1/4 cup pineapple juice
1 Tbls soy sauce
1 Tbls chopped fresh cilantro
1 tsp honey
1 tsp sriracha
1 garlic clove, grated
1/2 tsp freshly grated ginger

In a small bowl whisk together pineapple juice, soy sauce, cilantro, honey, sriracha, garlic, & ginger. Add salmon to marinade & turn to coat. Refrigerate for at least 30 min or up to 2 hours.

While it is marinating, preheat oven to 425ºF. Once salmon is ready, transfer to a parchment-lined baking sheet & bake until salmon is fully cooked & flakes easily with a fork, 10 to 12 min.

Salad
2 cups chopped green leaf lettuce
1/2 cup diced cucumber
1/2 cup diced pineapple
1 Tbls finely chopped red onion
1 Tbls chopped fresh cilantro
2 Tblss sesame ginger dressing
Lime wedge

Assemble salad starting with the lettuce. Top with cucumber, pineapple, green onion, cilantro & lime wedge. Add a small container of sesame ginger dressing on the side & toss just before serving.

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Miso Shrimp & Edamame Salad | Healthy Meal Prep

Download all 30 Healthy Meal Prep Recipes for FREE here: http://bit.ly/30FreeMealPreps

Miso Shrimp & Edamame Salad

Shrimp & Edamame Salad
1 cup shelled edamame, lightly steamed
8-10 cooked & peeled shrimp
1/2 cup cucumber, halved, seeded & thinly sliced
1/2 cup radishes, thinly sliced
1 Tbsp green onion, finely sliced
Sesame seeds for garnish

Miso Sesame Dressing
2 Tbsps soy sauce
1 Tbsp rice vinegar
1 tsp miso paste
1 tsp sesame oil
1 tsp honey
1/2 tsp freshly grated ginger

Whisk together all of the ingredients in a small bowl.

Sides
3/4 cup cooked brown rice

Begin with a layer of rice as the base for the box. Arrange remaining ingredients on top of rice. Garnish with green onion & sesame seeds. Add a small container of the dressing on the side. Dress just before enjoying.

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Week 2 | 5 Healthy Back-To-School MEAL PREP Recipes 2018

Download all 30 Healthy Meal Prep Recipes for FREE here: http://bit.ly/30FreeMealPreps
This year we’re celebrating back-to-school with 30 delicious meal prep recipes! Each video this month includes 5 new healthy meal prep boxes that can be enjoyed at school or work!

Follow my pregnancy journey on Instagram

More Healthy Meal Prep Boxes
5 Healthy Pasta Salad Recipes

Meal Prep Essentials
Frequently Used Items

Miso Shrimp & Edamame Salad

Shrimp & Edamame Salad
1 cup shelled edamame, lightly steamed
8-10 cooked & peeled shrimp
1/2 cup cucumber, halved, seeded & thinly sliced
1/2 cup radishes, thinly sliced
1 Tbsp green onion, finely sliced
Sesame seeds for garnish

Miso Sesame Dressing
2 Tbsps soy sauce
1 Tbsp rice vinegar
1 tsp miso paste
1 tsp sesame oil
1 tsp honey
1/2 tsp freshly grated ginger

Whisk together all of the ingredients in a small bowl.

Sides
3/4 cup cooked brown rice

Begin with a layer of rice as the base for the box. Arrange remaining ingredients on top of rice. Garnish with green onion & sesame seeds. Add a small container of the dressing on the side. Dress just before enjoying.

Balsamic Grilled Vegetable Salad

Grilled Vegetables
1 Tbsp olive oil
1/2 red pepper, cut into strips
1/2 cup sliced zucchini or summer squash
1/2 cup sliced Italian eggplant
1/4 red onion, sliced into rings
1 Tbsp Italian seasoning
Salt & freshly ground black pepper

Season vegetables on both sides with the oil, Italian seasoning, salt, & pepper. Grill on both sides over med-high heat until vegetables begin to soften & grill marks appear, about 3 to 4 min per side.

Balsamic Vinaigrette
1 Tbsp balsamic vinegar
2 tsps olive oil
1 tsp honey
1 tsp Dijon mustard
Salt & freshly ground black pepper

Whisk together all ingredients in a small bowl.

Sides
2 cups finely chopped kale
1/2 cup canned white kidney beans, drained & rinsed

Assemble salad by placing kale into the serving dish. Top with grilled vegetables & kidney beans. Add a small container of dressing on the side.

Easy Chicken Chow Mein

Chicken Chow Mein
1/4 cup chicken broth
2 Tbsps soy sauce
1 Tbsp oyster sauce
2 tsps honey
1 tsp sesame oil
1 cup boneless skinless chicken thighs cut into 1/2 inch cubes
1 shallot, sliced
1/2 cup shredded cabbage
1/4 cup julienned carrot
1 cup cooked chow mein noodles
1/2 cup bean sprouts
Salt & freshly ground black pepper

In a small bowl whisk together chicken broth, soy sauce, oyster sauce & honey. Set it aside.

Heat oil in a non-stick skillet over medium-high heat. Add chicken & season with salt & pepper to taste. Cook until chicken is no longer pink, about 8 min. Add the shallot, cabbage, & carrot & cook until vegetables begin to soften, 1 to 2 min. Add the noodles, beans sprouts, & sauce & cook for another 1 to 2 min.

Sides
1 Tbsp chopped green onion
Sesame seeds

Crunchy Rainbow Rolls

Rainbow Rolls
3 rice paper rounds
1/2 red pepper, thinly sliced
1/2 mango, thinly sliced
1/2 cup julienned carrot
1/2 cup julienned cucumber
1/2 cup julienned red cabbage

One at a time, soak a rice paper round in tepid water until it begins to soften, about 15 to seconds. Remove round from the water & place onto a cutting board. Place a third of the ingredients into the centre of the wrapper. Start by wrapping the bottom of the rice paper over the filling. Fold over the sides of the rice paper toward the centre of the roll & continue rolling up. Repeat until all of the rolls are filled.

*To keep the rainbow rolls soft, soak a piece of paper towel in water & place over rolls until ready to be eaten.

Mango Chili Sauce
1/2 cup mango, diced
1/2 lime, zest & juice
1/4 cup cilantro
1 Tbsp sliced red chili
1 tsp agave

Place all ingredients into a blender. Blend until smooth.

Sides
1 cup edamame pods

Boil edamame in a small pot of water until edamame beans are tender, about 5 min. Drain edamame & sprinkle with sea salt to taste.

Salsa Verde Chicken

Salsa Verde Chicken
3/4 cup cooked shredded chicken
1/4 cup salsa verde (Recipe Available Here)
1 tsp chopped fresh cilantro
Salt & freshly cracked pepper

Corn Salad
1 cup corn kernels
1/4 cup diced cucumber
1 Tbsp finely diced red onion
1 tsp chopped fresh cilantro
1/2 lime, zest & juice
1/8 tsp ground cumin
Salt & freshly ground black pepper

In a small bowl toss ingredients together until well combined.

Cilantro Lime Rice
3/4 cup cooked white rice
1 Tbsp chopped fresh cilantro
1/2 lime, zest & juice
Salt & freshly ground black pepper

Combine ingredients together & season with salt & pepper to taste.

Sides
Lime wedge

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5 Healthy MEAL PREP Ideas + SPECIAL ANNOUNCEMENT!

Download all 30 Healthy Meal Prep Recipes for FREE here

This year we’re celebrating back-to-school with 30 delicious meal prep recipes! Each video this month includes 5 new healthy meal prep boxes that can be enjoyed at school or work!

Follow my pregnancy journey on Instagram here

More Healthy Meal Prep Boxes Available Here
5 Healthy Pasta Salad Recipes Available Here

Meal Prep Essentials
Frequently Used Items

 

 

Deconstructed Egg Rolls

Egg Roll Filling
1 Tbsp sesame oil
3/4 cup ground pork
1/4 cup diced onion
1 garlic clove, minced
1/2 tsp freshly grated ginger
1/2 cup shredded cabbage
1/4 cup shredded carrot
1 Tbsp soy sauce or tamari
1 Tbsp rice vinegar
1 tsp sriracha
2 Tbsps chopped green onion
Sesame seeds for garnish

Heat oil in a non-stick skillet over med-high heat. Add pork & cook, breaking it up with the side of a spoon, until it is no longer pink, 6 to 8 min. Add onion & cook until it softens, 3 min. Add garlic & ginger & cook until it is fragrant, 30 seconds. Add cabbage, carrot, soy sauce, rice vinegar, & sriracha. Cook until the vegetables begin to soften, 2 to 3 min. Serve topped with green onions & sesame seeds.

Crispy Wonton Crackers
4 wonton wrappers, cut into quarters
1 Tbsp sesame oil
Salt & freshly ground black pepper

Preheat the oven to 375ºF.
Arrange wonton wrappers on a parchment-lined baking sheet. Brush them with oil & season them with salt & pepper to taste.

Sides
3/4 cup cooked rice

Jerk Shrimp with Mango Salsa

Jerk Shrimp
3/4 cup peeled shrimp
1 Tbsp oil
1 Tbsp jerk seasoning
Salt & pepper

Preheat the oven to 375ºF.
Arrange shrimp on a parchment-lined baking sheet. Drizzle with oil & season liberally with jerk seasoning, salt, & pepper. Bake until shrimp is pink & opaque, about 8 min.

Rice & Peas
1/4 cup white rice
1/4 cup canned red kidney beans, drained & rinsed
1/2 cup water
3 Tbsps coconut milk
1/4 tsp freshly grated ginger
1/8 ground allspice
1 Tbsp chopped green onions
Salt & freshly ground black pepper

In a small saucepan bring rice, water, coconut milk, ginger, & allspice to a simmer & cover. Cook until most of the liquid has been absorbed, 10 to 15 min. Turn off heat & let rest, covered, for 5 min.

Mango Salad
1/2 cup diced mango
1/2 cup diced red pepper
1 Tbsp minced red onion
1/2 lime, zest & juice
1/2 tsp freshly grated ginger
1/8 tsp red pepper flakes
Salt & freshly black pepper

Combine all of the ingredients in a medium bowl & mix well.

Buffalo Chicken Meatballs

Buffalo Chicken Meatballs
1 pound ground chicken
1 egg
1/3 cup breadcrumbs
1/4 cup crumbled blue cheese
1/4 cup chopped green onion
1/2 cup hot sauce, divided
Salt & freshly ground black pepper

Preheat the oven to 400ºF.
In a large bowl, mix chicken, egg, blue cheese, green onion & half of the hot sauce until it is well combined. Using hands, shape meatballs & place on a parchment-lined baking sheet.
Bake until chicken reaches an internal temperature of 165ºF, 20-25 min. Remove meatballs from oven & brush with remaining hot sauce.

Salad
2 cups chopped green leaf lettuce
1/4 cup finely sliced celery
1/4 cup finely sliced carrot
1 Tbsp crumbled blue cheese
2 Tbsp blue cheese dressing

Arrange salad in a container or serving dish. Top with meatballs. Add a small container of dressing on the side.

Italian Tortellini Salad

Italian Salad
2 cups baby spinach
1/2 cup cooked tortellini
1/2 cup halved cherry tomatoes
1/4 cup baby bocconcini
1/4 cup diced salami
1/4 cup green olives

Dressing
1 Tbsp olive oil
2 tsps red wine vinegar
1 tsp Italian seasoning
Salt & freshly ground black pepper

Whisk all of the ingredients together in a small bowl.

Chipotle Chicken Lettuce Wraps

Chipotle Chicken
2 tsps oil
3/4 cup ground chicken
1/4 cup finely diced red pepper
1/4 cup frozen corn kernels
1/4 cup canned black beans, drained & rinsed
1 chipotle pepper in adobo sauce, minced
1 garlic clove, minced
1 green onion, finely sliced
Salt & freshly ground black pepper

Heat oil in a skillet over med-high heat. Add chicken & cook until it is no longer pink, about 6 min. Add pepper & cook until it softens, 3 min. Add corn, beans, chipotle, & garlic & cook until corn is heated through. Stir in green onion & season with salt & pepper to taste.

Tomato Salsa
1/2 cup cherry tomatoes, quartered
1 Tbsp chopped green onion
1 Tbsp chopped fresh cilantro
1/8 tsp ground cumin
Salt & freshly ground black pepper
1/2 lime, juice

Mix all ingredients together in a small bowl.

Sides
3-5 Boston bibb lettuce leaves
Lime wedges

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Grilled Vegetable Hacks | Tips For Grilling Perfect Veggies

I’m sharing some of my best tips and cooking techniques to grill perfect vegetables throughout the summer! For some of my favorite grilled vegetable recipes check out the links below!
Grilled Salad Recipes Here
Grilled Breakfast Potatoes Here
Grilled Veggie Skewers Here
Grilled Halloumi & Veggie Skewers Here
More Grilling Recipes Here

Metal Skewers Available Here
Grilling Essentials Here

Check out the latest episode of Friday Night Supper Club Here

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5 Frozen Fruit Smoothies + Special Unboxing!

This video is made in collaboration with Amazon.
For more information about Prime Day click here
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Vitamix E310 Prime Day Exclusive

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

More Smoothie Recipes HERE
Healthy Breakfast Recipes HERE
Healthy Lunch Recipes HERE
Healthy Snack Recipes HERE

Peachy Mango Smoothie
1 cup frozen peach slices
½ cup frozen mango
½ cup vanilla yogurt
¾ cup orange juice

Strawberries & Cream Smoothie
1½ cups frozen strawberries
½ cup coconut yogurt
¾ cup lite coconut milk

Pineapple Lemonade Smoothie
1½ cups frozen pineapple
1 lemon, zest and juice
¾ cup lite coconut milk
Pineapple Lemonade Recipe

Dreamy Green Smoothie
1 small ripe banana
½ avocado
1 scoop vanilla protein
1 cup kale
¾ cup almond milk

Vanilla Berry Bliss Smoothie
½ cup frozen strawberries
¼ cup frozen blueberries
½ cup vanilla yogurt
1 scoop vanilla protein
¾ cup milk

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Very Berry Pie & Butter Tarts | 4th of July and Canada Day Desserts!

Summer Dessert Recipes Here
Vegetarian BBQ Recipes Here
Summer Drink Recipes Here

Star Cookie Cutter Available Here
Maple Leaf Cookie Cutter Available Here
Tart Pan Available Here
Muffin Tin Available Here
Frequently Used & Favorite Items

Classic Butter Tarts
This yummy Canadian classic is the perfect dessert for your Canada Day party!
Premade pie dough (or homemade crust)
3/4 cup brown sugar
1/2 cup corn syrup
2 eggs
1/4 cup melted butter
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar

Preheat the oven to 375ºF.

Line a 6-cup nonstick baking tin with the pie dough circles. Make sure the circles hang over slightly. If using raisins or pecans, divide them between each muffin cup.

In a large bowl, whisk together the brown sugar, corn syrup, eggs, melted butter, vanilla and vinegar. Pour the mixture into each lined muffin cup.

Bake the tarts until the crust is golden and the filling has formed a crust and is just set, about 17 to 20 minutes.

***Be sure to allow the tarts to cool completely before enjoying.

Very Berry 4th of July Pie
This is a wonderful patriotic dessert that is perfect for your Fourth of July celebrations!
2 premade, rolled out pie dough sheets (or homemade dough)
2 cups quartered strawberries
1/2 cup blueberries
1/2 cup raspberries
2 tablespoons cornstarch
1/2 cup sugar
1/2 lemon, juiced
1 egg, beaten
Sugar for sprinkling

Preheat the oven to 350ºF.

Line your baking dish with one of the pie dough sheets. Cut stars and stripes out of the other and set them aside.

To make the filling, in a large bowl, combine the berries, cornstarch, sugar and lemon juice. Transfer the filling into the lined pie dish. Top with the stars and stripes and brush with the beaten egg. Sprinkle the top of the pie with a bit of sugar.

Bake the pie until the crust is golden, about 1 hour.

*** Bake on a foil lined baking sheet for easier clean up.

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3 Incredible Slider Recipes | Summer Grilling

Summer Grilling Recipes
Vegetarian BBQ

Digital Meat Thermometer Available Here
Frequently Used & Favorite Items

Buffalo Chicken Slider
Buffalo Chicken Patties
1lb ground chicken
1/2 cup breadcrumbs
1/4 cup crumbled blue cheese
1/4 cup hot sauce
1 egg
1 teaspoon garlic powder
Salt and freshly cracked black pepper

Quick Pickled Celery & Carrots:
2 carrots, peeled into ribbons
2 celery ribs, thinly sliced
1/2 cup water
1/4 cup apple cider vinegar
Salt and freshly cracked black pepper

Burger:
9 slider buns
Green leaf lettuce leaves
Crumbled blue cheese
1/4 cup hot sauce (optional)

In a large bowl, combine all of the buffalo chicken patty ingredients. Shape into 9 small patties. Refrigerate the patties for at least 20 minutes before cooking.

While the patties are chilling, combine all of the pickle ingredients together. Set it aside.

Once chilled, grill the patties over medium high heat until they are golden and the chicken is cooked to an internal temperature of 165ºF, about 3 to 4 minutes per side. For a spicier slider, brush the patties with more hot sauce before serving.

Assemble the sliders on the buns, topped with the lettuce, pickled carrots and celery and more crumbled blue cheese.

French Onion Sliders
Caramelized Onions:
2 tablespoons butter
3 onions, finely sliced
1/4 cup beef broth
1 teaspoon Worcestershire sauce
1 teaspoon fresh thyme leaves

French Onion Patties:
1 lb ground beef
1/2 cup breadcrumbs
1 egg
1 tablespoon Worcestershire sauce
Sea salt and freshly cracked black pepper

Burger:
9 slider buns
9 slices gruyère
Green leaf lettuce

To make the caramelized onions, melt the butter in a skillet over medium heat. Add the onions and season with salt and pepper to taste. Cook the onions, stirring occasionally until they begin to brown. Reduce the heat and continue to cook until they are soft and completely light brown. Add the beef broth, Worcestershire sauce and thyme leaves. Continue to cook until all of the moisture has evaporated. Allow it to cool completely before using.

To make the patties, in a large bowl, combine the ground beef, most of the caramelized onions, breadcrumbs, egg, Worcestershire sauce, salt and pepper. Shape the meat into 9 patties. Refrigerate the patties for at least 20 minutes before cooking. Grill over medium high heat until the burgers are golden and cooked through, about 3 to 4 minutes per side. Just before removing the patties from the grill, top with the gruyère and continue to cook until the cheese has completely melted.

Assemble the sliders on the buns and top with the lettuce and remaining caramelized onions.

Veggie Sliders
Mushroom & Black Bean Patties:
1 cup cooked rice
1 cup canned black beans, rinsed and drained
1 cup roughly chopped mushrooms
1/2 cup bread crumbs
1 egg
1/4 cup barbecue sauce
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon onion powder
Oil for grilling
Salt and freshly cracked black pepper

Toppings:
1/4 cup barbecue sauce for brushing (optional)
9 slider buns
Tomato slices
Red onion slices
Pickle slices
Lettuce

Place all of the patty ingredients into a food processor. Pulse until the mixture has broken down and begins to form a ball. Shape the mixture into 9 patties and place on a parchment lined baking sheet. Freeze the patties until they firm up, about 20 to 30 minutes.

Grill the patties over medium heat until they begin to brown and are heated through, about 4 minutes per side.

Assemble the sliders on the buns topped with the tomato slices, red onion, pickles and lettuce.

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3 HEALTHY Skewer Recipes | Prefect for Summer Grilling

Metal Skewers & Grilling Essentials
Black Skewers

Summer Grilling Recipes Here
Vegetarian BBQ Recipes Here
Summer Drink Recipes Here
Summer Dessert Recipes Here
Summer Recipes Here

Frequently Used & Favorite Items

Chicken Fajita Skewers
4 boneless skinless chicken breasts, cubed
3 tablespoons oil
2 tablespoons chili powder
1 tablespoon garlic powder
1 teaspoon ground cumin
1 lime, zest and juice
1 green pepper, diced
2 red peppers, diced
1 cup diced red onion
Salt and freshly cracked black pepper

Toss the chicken with the oil, chili powder, garlic powder, cumin, lime zest, lime juice, salt and pepper. Allow it to sit in the refrigerator for at least 30 minutes.

Once marinated, assemble the skewers, alternating the red pepper, green pepper, red onion and chicken cubes.

Preheat the grill to medium-high heat. Grill the skewers until they are golden on all sides and the chicken reaches an internal temperature of 165F, about 4 minutes per side.

Philly Steak Skewers
2 cups cubed sirloin steak
3 tablespoons oil
3 garlic cloves, minced
3 tablespoons Worcestershire sauce
1 tablespoon horseradish
1 red onion, diced
2 green peppers, diced
1 cup whole small mushrooms or quartered large mushrooms
¼ cup steak sauce
Salt and freshly cracked black pepper

Toss the steak with the oil, garlic, Worcestershire sauce and horseradish. Allow it to sit in the refrigerator for at least 30 minutes.

Build the skewers by alternating between the steak, mushrooms, green pepper and red onion.

Preheat the grill to medium-high heat. Grill the skewers on all sides until golden and the beef is cooked to your liking, 3 to 4 minutes per side. Once cooked, brush the skewers with the steak sauce and cook for another minute.

Herb & Garlic Halloumi Skewers
2 Halloumi bricks, cubed
3 tablespoons oil
4 garlic cloves, minced
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped oregano
1 tablespoon freshly chopped dill
1 zucchini, diced or sliced
1 red pepper, diced
1 cup cherry tomatoes
Freshly cracked black pepper

Toss the halloumi with the oil, garlic, parsley, oregano and dill. Season it with freshly cracked black pepper.

Build the skewers by alternating the halloumi with the vegetables until all of the ingredients are used up.

Preheat the grill to medium-high heat. Grill the skewers until the halloumi begins to brown, 2 to 3 minutes per side.

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