30 FREE Healthy Meal Prep Recipes!

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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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5 EASY Summer Cocktails | Perfect for Entertaining

Slushy Cocktail Recipes Here
Mojito Recipes Here

Frequently Used & Favorite Items
Mojito Muddler

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Watermelon Margaritas

1½ cups watermelon cubes
1.5oz silver tequila
2 teaspoons simple syrup
1 lime, juiced
1 cup ice

Blue Hawaii

½ cup pineapple juice
1 tablespoon coconut milk
½ lime, juiced
1.5oz white rum
pineapple wedge, for garnish

Peachy Mojito
Mojito Muddler: https://amzn.to/2tfsDOo

½ lime, cut into wedges
2-3 basil leaves
1.5oz peach schnapps
¾ cup soda water
peach slices, for garnish

Strawberry Daiquiri

1½ cup strawberries
2oz white rum
.5oz triple sec
.5oz simple syrup
½ lime, juiced
1 cup ice

Tequila Sunrise

1.5oz silver tequila
1 cup orange juice
.5oz grenadine
maraschino cherry, for garnish
orange wedge, for garnish

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5 EASY Vegan “Ice Cream Recipes

5 Dairy Free Sorbet Recipes Here
5 Chocolate Ice Creams Recipes Here
5 Fruity Ice Cream Recipes Here
5 More “Nice Cream” Recipes Here
Healthy 2-Ingredient Popsicle Recipes Here

Mason Jars Used In This Video:
4oz Mason Jars
Frequently Used & Favorite Items

Pistachio
3 ripe bananas, sliced and frozen
2 tablespoons almond milk
1 teaspoon matcha powder (optional)
1/4 teaspoon almond extract (optional)
1/3 cup chopped shelled and pistachios, 1 tablespoon reserved for garnish

Place the bananas, almond milk, matcha powder, and almond extract into the food processor. Blend until smooth. Add the pistachios and pulse until they are well incorporated. Serve immediately for a soft-serve consistency or freeze for 30 minutes for a firmer texture.
Enjoy!

Vegan Salted Caramel
Vegan Caramel Sauce:
1 cup full fat coconut milk
1/2 cup coconut sugar

Combine the coconut milk and coconut sugar in a pot and bring to a boil over medium-high heat. Cook the caramel until it is a dark brown and thickens up. Allow the caramel sauce to cool completely before making “nice cream”.

Salted Caramel Ice cream:
3 ripe bananas, sliced and frozen
2 tablespoons almond milk
3 tablespoon vegan caramel sauce
1 pinch flaky sea salt

Place the bananas, almond milk, caramel sauce and sea salt into a food processor. Blend until smooth. Serve immediately for a soft-serve consistency or freeze for 30 minutes for a firmer texture.
Enjoy!

Chunky Monkey
3 ripe bananas, sliced and frozen
2 tablespoons almond milk
1 tablespoon cocoa powder
2 tablespoons chopped vegan dark chocolate
2 tablespoons chopped salted peanuts
1 tablespoon chopped banana chips

Place the bananas, almond milk and cocoa powder into the food processor and blend until smooth. Add the chocolate, peanuts and banana chips and pulse until they are well incorporated. Serve immediately for a soft-serve consistency or freeze for 30 minutes for a firmer texture.
Enjoy!

Vanilla Berry Bliss
3 ripe bananas, sliced and frozen
2 tablespoons almond milk
1/2 cup frozen mixed berries
1/2 vanilla bean

Place the bananas and almond milk into the food processor and blend until smooth. Add the mixed berries and seeds from the vanilla bean. Pulse the mixture until the berries begin to break down. Serve immediately for a soft-serve consistency or freeze for 30 minutes for a firmer texture.
Enjoy!

Mint Cookies & Cream
3 ripe bananas, sliced and frozen
2 tablespoons almond milk
1/4 teaspoon peppermint extract or 4 mint leaves
Green food colouring (optional)
3 oreos, chopped

Place the bananas, almond milk, peppermint extract and green food colouring into the food processor. Blend until smooth. Add the oreos and pulse until they are well incorporated. Serve immediately for a soft-serve consistency or freeze for 30 minutes for a firmer texture.
Enjoy!

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5 Fruit Sorbets | Dairy Free Summer Desserts!

5 Chocolate Ice Cream Recipes Here
5 Fruity Ice Cream Recipes Here
5 “Nice Cream” Recipes Here
Healthy 2-Ingredient Popsicles Here

Sorbet Syrup
1 cup sugar
1/2 cup water

In a small saucepan over medium heat, combine the sugar and water. Heat the mixture, stirring constantly, until all of the sugar has dissolved. Allow the syrup to cool completely before using to make sorbet.

Raspberry Mango
3 cups frozen mango
1 cup frozen raspberries
2 to 3 tablespoons sorbet syrup

Place the mango, raspberries and syrup into a food processor and blend until smooth. Serve immediately or place in the freezer for for 1 to 2 hours until it firms up.
Enjoy!

Very Berry
4 cups frozen mixed berries
2-3 tablespoons sorbet syrup

Place the berries and syrup into a food processor and blend until smooth. Serve immediately or place in the freezer for for 1 to 2 hours until it firms up.
Enjoy!

Cucumber Melon
3 cups frozen honeydew
1 cup frozen cucumber
2-3 tablespoons sorbet syrup

Place the honeydew, cucumber and syrup into the food processor and blend until smooth. Serve immediately or place in the freezer for for 1 to 2 hours until it firms up.
Enjoy!

Peach Basil
4 cups frozen peaches
5 basil leaves
2-3 tablespoons sorbet syrup

Place the peaches, basil and syrup into a food processor and blend until smooth. Serve immediately or place in the freezer for for 1 to 2 hours until it firms up.
Enjoy!

Piña Colada
4 cups frozen pineapple
1/4 cup coconut milk
2-3 tablespoons sorbet syrup
1 lime, zest and juice

Place the pineapple, coconut milk, syrup, lime zest and juice into a food processor and blend until smooth. Serve immediately or place in the freezer for for 1 to 2 hours until it firms up.
Enjoy!

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5 Chocolate Ice Cream Recipes! | No Ice Creamer Maker Needed

Click here to SUBSCRIBE
5 Fruity Ice Cream Recipes Here
5 “Nice Cream” Recipes Here
Healthy 2-Ingredient Popsicles Here

Mason Jars Used In This Video:
4oz Mason Jars
Frequently Used & Favorite Items

Brownie Bliss
2 cups whipping cream
1 cup sweetened condensed milk https://amzn.to/2M4OReu
1/3 cup boxed brownie mix
1/2 cup chopped brownies
1/4 cup fudge sauce

Using an electric mixer, whip the cream, condensed milk and brownie mix until they are light and fluffy. Using a rubber spatula, fold in the brownies and ripple in the fudge sauce. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Mocha Almond Fudge
2 cups whipping cream
1 cup sweetened condensed milk https://amzn.to/2M4OReu
3 tablespoons instant espresso powder
1/3 cup chopped roasted almonds
1/4 cup fudge sauce

Using an electric mixer, whip the cream, condensed milk and espresso powder until they are light and fluffy. Using a rubber spatula, fold in the almonds and ripple in the fudge sauce. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Chocolate Hazelnut Crunch
2 cups whipping cream
1 cup sweetened condensed milk https://amzn.to/2M4OReu
1/3 cup chocolate hazelnut spread
1/2 cup chopped Ferrero Rocher
1/4 cup chopped roasted hazelnuts

Using an electric mixer, whip the cream, condensed milk and chocolate hazelnut spread until they are light and fluffy. Using a rubber spatula, fold in the Ferrero Rocher and hazelnuts. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Chocolate Peanut Butter Pretzel
2 cups whipping cream
1 cup sweetened condensed milk https://amzn.to/2M4OReu
1/2 cup peanut butter
1/2 cup chocolate chunks
1/2 cup chopped pretzels
1/4 cup fudge sauce

Using an electric mixer, whip the cream, condensed milk and peanut butter until they are light and fluffy. Using a rubber spatula, fold in the pretzels, dark chocolate and fudge sauce. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Black Forest
2 cups whipping cream
1 cup sweetened condensed milk https://amzn.to/2M4OReu
1/3 cup boxed chocolate cake mix
1/2 cup cherry pie filling
1/3 cup shaved dark chocolate

Using an electric mixer, whip the cream, condensed milk and chocolate cake mix until they are light and fluffy. Using a rubber spatula, fold in the cherry pie filling, shaved chocolate and fudge sauce. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

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5 NEW Fruity Ice Cream Flavors for Summer!


More EASY Ice Cream Recipes Here
Strawberry Shortcake Recipe Here
Summer Dessert Recipes Here

Mason Jars Used In This Video:
4oz Mason Jars Available Here
Frequently Used & Favorite Items

Key Lime Ice Cream
2 cups whipping cream
1 cup sweetened condensed milk
1/2 cup whipped cream cheese
6 key limes, zest and juice or 2 limes, zest and juice
1/2 cup crushed graham cracker

Using an electric mixer, whip the cream, condensed milk and cream cheese until they are light and fluffy. Using a rubber spatula, fold in the lime zest, juice and graham crackers. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Strawberry Shortcake
2 cups whipping cream
1 cup sweetened condensed milk
1 cup crushed or finely chopped strawberries
1 cup crumbled plain scones
1 vanilla bean or splash of vanilla extract

Using an electric mixer, whip the cream and condensed milk until they are light and fluffy. Using a rubber spatula, fold in the strawberries and scone pieces and vanilla bean seeds. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Peach Melba
2 cups whipping cream
1 cup sweetened condensed milk
1 cup crushed or chopped peaches
1/3 cup raspberry jam

Using an electric mixer, whip the cream and condensed milk until they are light and fluffy. Using a rubber spatula, fold in the peaches. Transfer the mixture into a freezer-safe dish and spoon the raspberry jam on top of the ice cream. Using a knife or spoon, ripple the jam in until it looks marbled. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Mango Lassi
2 cups whipping cream
1 cup sweetened condensed milk
1/2 cup vanilla Greek yogurt
1 cup finely chopped mango
1/4 teaspoon ground cardamom

Using an electric mixer, whip the cream and condensed milk until they are light and fluffy. Add the Greek yogurt and mix well. Using a rubber spatula, fold in the mango and cardamom. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

Apple Crisp
2 cups whipping cream
1 cup sweetened condensed milk
1 teaspoon ground cinnamon
1/2 apple pie filling
1/2 cup granola

Using an electric mixer, whip the cream, condensed milk and cinnamon until they are light and fluffy. Using a rubber spatula, fold in the apple pie filling and granola. Transfer the mixture into a freezer-safe dish. Freeze for 3 to 4 hours, or until completely frozen.
Enjoy!

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3 Healthy Fish Recipes That I Absolutely Love!

Indoor Grill Available Here 

Grilled Chicken Recipes
Pasta Salad Recipes
Potato Salad Recipes
Summer Salad Recipes

Frequently Used & Favorite Items

Mediterranean Snapper
Red Snapper:
4 (4-ounce) red snapper fillets
3 tablespoons oil
Sea salt and freshly cracked black pepper

Cherry Tomato Sauce:
2 tablespoons olive oil
1 cup halved cherry tomatoes
1/4 cup chopped Kalamata olives
1/4 cup chopped roasted red peppers
2 garlic cloves, minced
2 tablespoons capers
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped dill

Evenly coat the snapper with the oil, lemon zest, juice, salt and pepper.

Preheat the grill to high. Arrange the snapper over the grill. Cook the fish until it releases easily from the grill and flip, about 3 to 4 minutes. Continue to cook the snapper until the skin is crispy and the fish is cooked through, another 3 minutes.

To make the tomato sauce, heat the olive oil in a skillet over medium-high heat. Add the tomatoes and cook until they begin to release their juices, 1 to 2 minutes. Stir in the olives and roasted red peppers. Add the garlic and cook until fragrant, 30 seconds. Stir in the capers, parsley and dill.

Serve the cherry tomato sauce over the snapper and enjoy!

Grilled Lime Salmon with Corn Salsa
Lime Salmon:
4 (4-ounce) salmon fillets
1/4 cup oil
1/4 cup honey
1/4 cup soy sauce
1 lime, zest and juice
2 garlic cloves, minced
1/2 teaspoon red pepper flakes

Corn Salsa:
2 cups corn kernels, cooked
1 red pepper, finely diced
1 lime, zest and juice
2 tablespoons finely chopped cilantro
Salt and freshly cracked black pepper

In a small bowl, whisk together the oil, honey, soy sauce, lime zest, juice, garlic and red pepper flakes. Transfer the salmon into a tupperware and pour over the marinade. Refrigerate for at least 1 hour before grilling.

Preheat the grill to medium heat. Arrange the salmon on the grill, skin side down and grill until cooked through, 12 to 15 minutes.
While the salmon is grilling, toss together all of the salsa ingredients.
Serve immediately topped with the fresh corn salsa and enjoy!

Jerk Shrimp Skewers
Metal Skewers: https://amzn.to/2xvBYaf
2lbs peeled shrimp
1/4 cup oil
2 tablespoon jerk seasoning
1 lime, juice
2 cups diced pineapple
1/4 cup coconut chips
Salt and freshly cracked black pepper

In a large tupperware, mix together the shrimp, oil, jerk seasoning, lime juice, salt and pepper. Refrigerate for at least 30 minutes. Once marinated, skewer the shrimp and pineapple chunks.

Preheat the grill to high. Arrange the skewers on the grill and cook until the shrimp is pink and the pineapple begins to brown, 2 to 3 minutes per side.

Sprinkle over the coconut chips just before serving.

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