Fridge Tips Entries

Honey Lime Cilantro Salmon
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IngredientsIngredients

  • 1 large salmon fillet
  • Salt and pepper
  • ½ cup butter, melted
  • 3 limes (2 juiced, 1 thinly sliced)
  • 4 tbsp honey
  • 3 tsp minced garlic
  • ½ cup cilantro, roughly chopped

DirectionsDirections

Preheat the oven to 350º F. Line a large baking sheet with foil and spray the foil with nonstick spray. Lay salmon on the foil and season with salt and pepper to taste. Slip lime slices under the salmon. Combine butter, lime juice, honey, and garlic. Pour mixture over salmon. Fold up the edges of the foil to retain the marinade. Bake for 15-20 minutes. Switch the oven to broil and cook another 5 minutes. Sprinkle chopped cilantro over the top and serve.
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Overnight French Toast Bake
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IngredientsIngredients

  • ½ cup melted butter
  • 1 cup + 3 tbsp brown sugar
  • 1 loaf of King’s Hawaiian bread, slices toasted
  • 4 eggs
  • 1½ cups milk
  • 1 tsp vanilla
  • 2 tsp cinnamon
  • 1 tbsp powdered sugar + more for sprinkling
  • Maple syrup

DirectionsDirections

Put the butter in a microwave-safe bowl and melt it in the microwave. Add 1 cup brown sugar and stir until combined. Pour the mixture evenly over the bottom of 9x13–inch baking dish. In a large bowl, whisk eggs, milk, 1 tablespoon powdered sugar, and vanilla. Place toasted bread in a single layer in the dish so that it covers the bottom. Pour half the egg-milk mixture over the entire layer of toasted bread. In a small bowl, combine the 3 tablespoons of brown sugar and 2 teaspoons of cinnamon. Sprinkle half the mixture over the layer of toasted bread. Arrange the second layer of bread and pour the rest of the egg-milk mixture over the bread. Sprinkle on the rest of the sugar and cinnamon. Cover the baking dish with aluminum foil and place in the refrigerator overnight. In the morning, preheat the oven to 350º F. Place the baking dish on the counter while the oven is preheating. When the oven is heated, cover the baking dish with aluminum foil and place it in the oven. Bake for 30 minutes. Remove the foil and bake for 15 minutes more or until the top is crispy and golden brown and the inside is soft. Sprinkle with powdered sugar. Serve with maple syrup.
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The Best Mongolian Beef
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IngredientsIngredients

  • 1 lb flank steak, thinly sliced across the grain
  • ¼ cup cornstarch
  • ½ cup vegetable oil
  • 2 green onions, thinly sliced
  • ½ cup soy sauce
  • ½ cup brown sugar, packed
  • 3 cloves garlic, minced
  • 2 tsp fresh ginger, grated
  • 2 tsp vegetable oil
  • ½ cup water

DirectionsDirections

In a medium bowl, whisk together soy sauce, brown sugar, garlic, ginger, 2 teaspoons vegetable oil, and water. Heat soy sauce mixture in a medium saucepan until slightly thickened, about 5-10 minutes; set aside. In a large bowl, combine flank steak and cornstarch. Heat ½ cup vegetable oil in a large saucepan. Add beef and fry until browned and cooked through, about 1-2 minutes. Transfer to a paper towel–lined plate; discard excess oil. Add beef and soy sauce mixture to the saucepan over medium heat and cook until the sauce thickens, about 2-3 minutes. Top with green onions. Serve immediately.
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Spinach and Artichoke Ravioli Bake
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IngredientsIngredients

  • 5 oz fresh baby spinach, chopped
  • 1 16-oz can artichoke hearts, diced
  • 2 tbsp tomato pesto
  • 2 cups Alfredo sauce
  • ¼ cup chicken broth
  • 25 oz package frozen ravioli
  • 1 cup mozzarella cheese, shredded

DirectionsDirections

Preheat the oven to 375º F. Combine spinach, artichoke hearts, and pesto and mix well. In a separate bowl, combine Alfredo sauce and chicken broth. Spread ⅓ of the Alfredo sauce on the bottom of a 9x13–inch baking dish. Top with half the spinach mixture. Place half the ravioli in a single layer over the spinach. Repeat layers again. Finish with the remaining Alfredo sauce. Bake uncovered for 30 minutes. Sprinkle with cheese and bake at 450º F for 3-5 minutes.
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Chicken Enchilada Chili
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IngredientsIngredients

  • 1 10-oz can red enchilada sauce
  • 1 14.5-oz can petite diced tomatoes with green chiles, undrained
  • 1 15-oz can chili beans in mild chili sauce, undrained
  • 1 15-oz can black beans, drained and rinsed
  • 1 15-oz can corn, drained
  • 1½ lbs boneless skinless chicken breasts
  • 2 cups chicken stock
  • 8 oz cream cheese, softened
  • ½ tsp ground cumin
  • ¾ tsp paprika
  • 1 tsp seasoned salt
  • ¼ tsp pepper
  • 1½ tbsp chili powder
  • Toppings such as cheddar cheese, sour cream,and cilantro

DirectionsDirections

In a large slow cooker (about 6 quarts), add the enchilada sauce, tomatoes, chili beans, black beans, corn, uncooked chicken breasts, chicken stock, and all of the seasonings. Stir well. Cover and heat on high for 3-5 hours or low for 5-8 hours until the chicken shreds easily. Remove the chicken from the slow cooker to a bowl. Using two forks, shred the chicken. Cut the cream cheese into small cubes and put them in the slow cooker. Stir well and cover. Place the shredded chicken in the slow cooker. Stir and cover. Cook on high until all the cream cheese is melted. Stir. Serve with desired toppings.
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Spicy Chicken Spaghetti
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IngredientsIngredients

  • 1 lb spaghetti, cooked
  • 1 lb chicken tenders
  • Cooking spray
  • 2 tbsp butter
  • 16 oz Velveeta®
  • 1 cup milk
  • 1 10-oz can Rotel tomatoes and chilies
  • 1 10-oz can cream of chicken soup
  • ½ tsp cumin
  • 3 tbsp Sriracha sauce or to taste
  • 1 cup panko bread crumbs
  • 1 cup grated cheddar cheese
  • Salt and pepper
  • Crushed red pepper

DirectionsDirections

Cook and drain the pasta. Coat a frying pan with cooking spray. Cook the chicken tenders and cut them into small pieces. Spray a stock pot with cooking spray for easier cleanup. Melt the butter in the pot. Add the Velveeta®, Rotel, soup, milk, Sriracha, and cumin and stir until the Velveeta® is melted and smooth. Add the chicken and pasta and toss together. Add salt and pepper to taste. Coat a casserole dish with cooking spray and put the chicken-spaghetti mixture in it. Top with grated cheese, bread crumbs, and red pepper. Cook at 350º F for about 30 minutes or until the cheese is bubbling and the bread crumbs brown slightly.
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One-Pan Beef Stroganoff
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IngredientsIngredients

  • 2 tbsp extra virgin olive oil
  • 8 oz mushrooms, sliced
  • Salt and pepper
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 lb lean ground beef
  • 1 tbsp smoked paprika
  • 4 cups beef stock
  • 8 oz egg noodles
  • 1 tbsp cornstarch
  • ½ cup sour cream
  • 2 tbsp parsley

DirectionsDirections

Using a large pot, heat the olive oil over medium-high heat. Add the mushrooms, onions, and garlic and season with salt and pepper. Cook until the onions are translucent. Add the ground beef, cooking until browned. Stir in the smoked paprika. Add the beef stock and noodles. Stir and cover with a lid. Simmer for 15 minutes. Mix the cornstarch with enough water to make a slurry. Reduce the heat, add the slurry, and stir constantly until thickened. Add the sour cream and stir. Add salt and pepper to taste. Garnish with parsley.
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Buffalo Chicken Rolls
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IngredientsIngredients

  • 2 cooked chicken breasts, shredded
  • ½ cup buffalo sauce
  • 4 oz Monterrey Jack cheese, shredded
  • ¼ tsp salt
  • ¼ tsp garlic powder
  • ¼ tsp cayenne pepper
  • 1 package crescent roll dough
  • 1 green onion, chopped for garnish
  • ½ cup ranch dressing

DirectionsDirections

Preheat the oven to 350° F and cover a baking sheet with parchment paper. Mix together chicken, sauce, cheese, and seasonings in a large bowl. Gently roll out the crescent roll dough. Spread the meat mixture on the crescent roll dough, stopping ½ inch from the edge. Roll up the dough and meat mixture from one end to the other. Cut into one-inch–wide slices and place them on the baking sheet. Bake for 20 minutes or until golden brown and puffy. Garnish with green onions and serve with ranch dressing for dipping.
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Crescent-Roll Apple Dumplings
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IngredientsIngredients

  • 2 cans refrigerated crescent rolls
  • 1 cup butter
  • 1½ cups brown sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 12-oz can Mountain Dew®
  • 2 large Granny Smith apples, peeled and cored
  • 1 pt vanilla ice cream

DirectionsDirections

Preheat the oven to 350° F. Cut the apples into eight equal slices. Unwrap the crescent rolls and separate the triangles. Place a slice of apple on each triangle of dough on the wider side and roll up the dough into a croissant shape. Butter a 13x9–inch baking dish. In a separate bowl, combine the butter, cinnamon, sugar, and vanilla; mix until you get a liquid mixture without lumps and pour over the rolls. Pour Mountain Dew® between the rolls (but not over them) and bake for 35-45 minutes or until they become golden brown. Serve immediately with ice cream.
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Lasagna Soupin Garlic Bread Bowls
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IngredientsIngredients

  • 1 lb ground chicken sausage
  • 1 lb lean ground beef
  • 3 cups rotini pasta, uncooked
  • 1½ cups cottage cheese
  • 1 28-oz can diced tomatoes
  • 2½ cups marinara sauce
  • 16 oz chicken broth
  • 2 cups water
  • 1 large onion, chopped
  • 2 tbsp olive oil
  • 2 medium bread bowls
  • 3 tbsp butter, softened
  • 1 tsp garlic salt
  • Pinch of dried parsley
  • Pinch of dried oregano
  • 2 oz mozzarella cheese, shredded
  • 2 tbsp fresh parsley

DirectionsDirections

Brown ground beef and chicken sausage in separate skillets and then drain. Put olive oil in a soup pot and turn on to medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Add diced tomatoes, the chicken sausage, and ground beef to the pot and stir. Add marinara, water, and chicken broth and bring to a boil. Add uncooked pasta and stir. Cook 8-10 minutes. When the noodles are tender, remove the pot from the heat and stir in cottage cheese.

Preheat the oven to broil on high. Mix together butter, garlic salt, dried parsley, and oregano. Cut a bowl-like shape out of the center of the bread to make bowls and spread garlic butter all around the inside. Broil on a cookie sheet for 2-3 minutes, watching it carefully until browned. Remove from the oven and fill with the pasta and meat mixture. Garnish with desired toppings such as mozzarella cheese and fresh parsley.
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