Fridge Tips Entries

Homemade Hummus Dip
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IngredientsIngredients

  • 2 12-oz cans of chickpeas
  • 2 tsp lemon juice
  • ½ tsp cumin
  • ¼ tsp cayenne pepper
  • 2 tbsp tahini
  • ½ tsp garlic powder
  • Water, as needed
  • 1 tsp kosher salt

DirectionsDirections

Drain chickpeas and rinse. Combine chickpeas, lemon juice, cumin, cayenne pepper, tahini, and garlic powder in a food processor and blend. Thin with water if needed. Add salt to taste.
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Parmesan Zucchini Chips
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IngredientsIngredients

  • Cooking spray
  • ½ cup all-purpose flour
  • ¼ cup freshly grated Parmesan cheese
  • 1 package ranch dressing seasoning mix
  • ¼ tsp cayenne pepper, optional
  • Salt and pepper
  • 2 zucchinis, sliced in ¼-inch rounds
  • 2 large eggs, beaten
  • 2 tbsp parsley, chopped

DirectionsDirections

Preheat oven to 400° F. Lightly oil a baking sheet or coat with nonstick spray. In a large bowl, combine flour, Parmesan, ranch dressing seasoning mix, cayenne pepper, salt, and pepper (to taste). Set aside. Working in batches, dip zucchini rounds into eggs and dredge in flour mixture, pressing to coat. Place zucchini rounds in a single layer onto the prepared baking sheet. Place in the oven and bake until tender, about 15 minutes. Garnish with parsley and serve.
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Shrimp Avocado Salad
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IngredientsIngredients

  • ⅓ cup chopped cilantro
  • ¼ cup lime juice
  • ¼ cup extra virgin olive oil
  • 1 tbsp honey
  • ½ tsp chili powder
  • Salt and pepper
  • ½ lb jumbo shrimp, uncooked, peeled, and deveined
  • Nonstick cooking spray
  • 10 oz chopped romaine lettuce
  • ½ cup cherry tomatoes, halved
  • 1 avocado, chopped
  • Coarse sea salt
  • Blue corn tortilla chips, crushed

DirectionsDirections

Combine the cilantro, lime juice, olive oil, honey, chili powder, salt, and pepper in a food processor or blender and pulse until smooth. Place shrimp in a zipper bag and add 3 tablespoons of the dressing; marinate in the refrigerator for 10 minutes (no longer). Reserve the remaining dressing for the salad. After the shrimp have marinated, spray the bottom of a skillet with extra virgin olive oil or nonstick spray. Saute the shrimp for 1-2 minutes on each side or until just barely cooked through. Set aside to cool slightly. Discard dressing used to marinate shrimp. Place lettuce into a serving bowl and top with tomatoes, avocado, shrimp, and crushed tortilla chips. Sprinkle with salt, to taste, and drizzle dressing on top.
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Buffalo Chicken Sweet Potatoes
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IngredientsIngredients

  • 2 medium sweet potatoes
  • ⅔ cup Frank’s RedHot® Original Cayenne Pepper Sauce
  • 1½ tbsp white vinegar
  • ½ tsp Worcestershire sauce
  • ½ tsp garlic powder
  • 4 tbsp unsalted butter
  • 1 tsp cornstarch
  • 1 tbsp water
  • 3 boneless, skinless chicken breasts, cooked and shredded
  • 2 tbsp ranch dressing
  • Cilantro, chopped

DirectionsDirections

Preheat the oven to 400° F. Line a large baking sheet with aluminum foil. Place sweet potatoes on it and bake until potatoes are very tender, about 1 hour. Turn off the oven but leave the sweet potatoes inside to keep them warm. In a large pot over medium heat, combine hot sauce, vinegar, Worcestershire sauce, and garlic powder. Add butter and whisk until the butter is melted. Combine cornstarch and water until the cornstarch is dissolved. Whisk the cornstarch with the hot sauce mixture until it thickens, about 30 seconds. Turn off the heat, add the shredded chicken, and mix thoroughly to coat. Remove the sweet potatoes from the oven, cut them in half lengthwise, and stuff them with the shredded chicken. Drizzle 1 tablespoon of ranch dressing onto each sweet potato. Top with cilantro.
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Quinoa-Enchilada Bake
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IngredientsIngredients

  • Cooking spray
  • 1 cup cooked quinoa
  • 1 tbsp olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeds and ribs removed, diced
  • 1 red bell pepper, seeds and ribs removed, diced
  • 1 orange or yellow bell pepper, seeds and ribs removed, diced
  • 1 cup frozen corn kernels
  • Juice from 1 small lime
  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • ⅓ cup chopped cilantro
  • Salt and pepper
  • 2 15-oz cans black beans, drained and rinsed
  • 2 cups red enchilada sauce
  • 2 cups shredded Mexican cheese (fat-free for healthier option)
  • Toppings, such as salsa, guacamole, and cilantro

DirectionsDirections

Preheat the oven to 350° F. Grease a 9×13–inch baking dish with cooking spray and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for 3-4 minutes more. Add the lime juice, cumin, chili powder, cilantro, salt, and pepper (to taste) and stir. In a large bowl, add the cooked quinoa and black beans. Add the onion mixture, enchilada sauce, and ½ cup shredded cheese and mix. Pour the quinoa and black bean mixture into the baking dish. Top with the remaining cheese. Cover the baking dish with foil. Bake for 20 minutes. Remove the foil and bake until the cheese is melted and edges are bubbling, about 10 minutes more. Remove from the oven and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
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Avocado Breakfast Bake
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IngredientsIngredients

  • 6 medium avocados
  • 6 eggs
  • 5 slices of cooked bacon, crumbled
  • Cheddar cheese (fat-free for a healthier option)
  • Salt and pepper

DirectionsDirections

Preheat the oven to 425° F. Begin by cutting the avocados in half and removing the pits. With a spoon, scoop out some of the avocado, so it’s slightly bigger than the egg. Place in a muffin pan to keep the avocado stable while cooking. Place the contents of 1 egg in each avocado. Discard the shells. Sprinkle a little cheese on top, add salt and pepper to taste, and top with bacon crumbles. Cook for 14-16 minutes. Serve warm.
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Pesto Chicken Kabobs
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IngredientsIngredients

  • ½ cup cilantro
  • ½ cup basil
  • 1 garlic clove
  • Zest of 1 lemon
  • 4 tbsp fresh lemon juice
  • 3 tbsp jalapeño, chopped
  • ¼ cup roasted salted pumpkin seeds
  • ¼ cup Parmesan cheese, shredded
  • ⅓ cup extra virgin olive oil
  • ¼ tsp kosher salt
  • Pinch of ground pepper
  • 1½ lbs boneless, skinless chicken
  • breasts, cut into 1¼-inch cubes
  • 2 pints cherry tomatoes
  • Salt and black pepper

DirectionsDirections

To make the pesto, place cilantro, basil, garlic, lemon zest, lemon juice, jalapeño, pumpkin seeds, salt, pepper, and cheese in a food processor fit with a steel blade. Pulse briefly. On low speed, slowly drizzle olive oil through the feed tube until combined, about 15 seconds. To make the kabobs, preheat the oven to 425° F. In a gallon-sized zipper bag or large bowl, combine chicken and pesto; marinate for 30 minutes or as long as overnight, turning the bag occasionally. Drain chicken from the pesto (discard the pesto). Thread chicken and cherry tomatoes onto skewers; season with salt and pepper to taste. Place in the oven and bake for 25 minutes, taking care to not overbake. Remove from the oven and serve.
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Baked Spicy Chicken Tacos
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IngredientsIngredients

  • Nonstick cooking spray
  • 1 tbsp olive oil
  • ½ lb cooked chicken, shredded
  • 1-oz packet Old El PasoTM Hot and Spicy
  • Taco Seasoning Mix
  • ½ cup onion, diced
  • 1 14.5-oz can diced tomatoes, drained
  • 2 cups Mexican blend cheese, shredded (fat free for a healthier option)
  • 1 4.5-oz can green chiles
  • 1 package hard taco shells
  • 1 15-oz can refried beans
  • Toppings, such as jalapeños, cilantro,and salsa

DirectionsDirections

Preheat oven to 400° F. Spray a 9×13–inch baking dish with nonstick spray and set aside. Heat olive oil over medium heat in a medium skillet. Add the onion to the skillet and cook for 2-3 minutes or until the onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Reduce heat and simmer for 5-8 minutes. Place the taco shells in the baking dish, standing up. Spoon 1 tablespoon of beans into the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese. Bake for 12-14 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and garnish with your favorite topping, such as jalapeños, cilantro, and salsa.
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Caprese-Stuffed Portobellos
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IngredientsIngredients

  • 2 tbsp butter
  • 2 cloves garlic, crushed
  • 1 tbsp fresh parsley, chopped
  • 3 large portobello mushrooms, stem removed, washed, and dried
  • 5 fresh mozzarella cheese balls, sliced thinly
  • 1 cup cherry tomatoes, sliced thinly
  • 3 tbsp fresh basil, shredded
  • ¼ cup balsamic vinegar
  • 2 tsp brown sugar
  • Salt

DirectionsDirections

Preheat the oven to broil on high. Arrange oven shelf to the middle of your oven. Combine butter, garlic, and parsley in a small saucepan and melt until garlic is fragrant. Brush the bottom of each mushroom with garlic butter and place the mushrooms buttered-side down on a baking tray. Fill each mushroom with mozzarella slices and tomatoes and broil until the cheese has melted and is golden, about 8 minutes. Combine brown sugar and vinegar in a small saucepan over high heat and bring to a boil. Reduce heat to low; simmer for 5-8 minutes or until the mixture has thickened and reduced to a glaze. Drizzle on top of cooked mushrooms. To serve, top with basil, drizzle with the balsamic glaze, and sprinkle with salt to taste.
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Green Apple Chèvre Bites
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IngredientsIngredients

  • 2 green apples, sliced into ¼-inch rounds
  • 1 tbsp lemon juice
  • 8 slices prosciutto
  • ½ cup chèvre cheese or ricotta
  • ¼ cup raw and unfiltered honey
  • 8 fresh thyme sprigs
  • Salt and pepper

DirectionsDirections

Toss apple slices in lemon juice. Lay the apple slices on a serving platter. Top each slice with prosciutto, a dollop of chèvre, a drizzle of honey, and a sprig of thyme. Add salt and pepper to taste.
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