Fridge Tips Entries

Pecan Pie Bars
Calendar Cover

IngredientsIngredients

Crust
  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup brown sugar, packed
  • 2 2/3 cups all-purpose flour
  • 1/2 tsp salt

Topping
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup light brown sugar, packed
  • 1/3 cup honey
  • 2 tbsp heavy cream
  • 2 cups chopped pecans

DirectionsDirections

Preheat oven to 350 degrees F and line a 9” x 13” baking pan with foil, leaving enough for a 2” overhang on all sides.

Crust
In an electric mixer bowl, cream together butter and brown sugar until fluffy. Add flour and salt. Mix until crumbly. Press flour mixture into pan. Bake until golden brown, about 20 minutes. Prepare topping while crust bakes.
Topping
In a saucepan over medium heat, combine butter, brown sugar, honey, and cream; simmer for one minute, then stir in pecans. When crust is done, remove from oven and immediately pour topping over hot crust, spreading topping to cover entire surface. Return pan to oven and bake an additional 20 minutes. Allow cooked bars to cool fully in pan. Using the foil overhang, lift bars out of pan and transfer to cutting board. Peel off the foil, slice into bars, and serve.
Powered by Get in My Belly
Asian Honey Chicken
Calendar Cover

IngredientsIngredients

Honey glaze
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 1/2 cup honey
  • 2 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 1 tsp sesame oil
  • 1/2 tsp crushed red pepper flakes, or more, to taste

Chicken
  • 1 cup all-purpose flour
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 1 pound boneless, skinless chicken breasts, cut into 1” chunks

DirectionsDirections

Honey glaze
In a small bowl combine cornstarch and water; set aside. In a small saucepan over medium-high heat, combine remaining glaze ingredients and bring to a boil. Reduce heat and add cornstarch mixture, stirring regularly; cook until slightly thickened, 2 to 3 minutes, and set aside.
Chicken
Place flour in one small bowl and pour buttermilk into another small bowl. In a large skillet over medium high heat, heat vegetable oil. While oil heats, dredge a chunk of chicken in flour, dip into buttermilk, then dredge in flour again; place on a plate. Repeat with remaining chicken. When all chicken is dredged, add three or four chicken chunks to hot skillet and cook until evenly golden and crispy, about 2 minutes on each side, then transfer to another plate lined with paper toweling. Repeat with remaining dredged chicken. Move chicken to serving bowl, drizzle with glaze, and serve immediately.
Powered by Get in My Belly
Country Apple Fritter Bread
Calendar Cover

IngredientsIngredients

Fritter Bread
  • 1/3 cup light brown sugar, packed
  • 1 tsp ground cinnamon
  • 2/3 cup white sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 tsp baking powder
  • 1/2 cup milk
  • 2 apples, any kind, peeled and chopped

Old-Fashioned Creme Glaze
  • 1/2 cup powdered sugar
  • 2 tbsp milk or cream

DirectionsDirections

Fritter Bread
Preheat oven to 350 degrees F. Line a 9” x 5” loaf pan with foil and spray with non-stick spray. In a bowl, combine brown sugar and cinnamon and set aside. Using an electric mixer and a medium bowl, beat white sugar and butter together until smooth and creamy. Beat in eggs one at a time until blended in. Add vanilla extract. In another bowl, combine flour and baking powder and whisk together; add to butter mixture and stir until blended. Add milk to batter and mix until smooth. Pour half the batter into the loaf pan and top with half the chopped apples and half the cinnamon mixture; pat apples lightly into batter. Repeat with remaining batter, chopped apples, and cinnamon mixture. Using a knife or spoon, swirl cinnamon mixture through apples. Bake until a toothpick inserted in the center of the loaf comes out clean, approximately 50 to 60 minutes. Let cool for about 15 minutes.
Old-Fashioned Creme Glaze
Combine powdered sugar and milk or cream until well mixed. Drizzle over cooled bread.
Powered by Get in My Belly
Slow Cooker Chicken Taquitos
Calendar Cover

IngredientsIngredients

  • 2 uncooked chicken breasts
  • 1 packet taco seasoning
  • 7 oz cream cheese, cubed
  • 1/4 cup water
  • 1 1/2 cups shredded cheddar cheese
  • Taco-sized flour tortillas
  • Olive oil spray

DirectionsDirections

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Place chicken breasts in a 2- to 3-quart slow cooker. Sprinkle with taco seasoning, then add cream cheese cubes and water. Cover and cook for 6 to 8 hours on low, or for 4 to 6 hours on high. With two forks, shred the chicken. Add cheddar cheese and stir to coat the chicken evenly. Spoon chicken mixture into the center of a tortilla. Roll up tortilla tightly and place on baking sheet. Repeat with remaining chicken mixture and tortillas. Spray taquitos generously with olive oil spray. Bake for 8 to 12 minutes, or until tortillas are crisp.
Powered by Get in My Belly
Classic Crab Cakes
Calendar Cover

IngredientsIngredients

  • 1 tbsp olive oil
  • 16 oz crab meat
  • 1 egg
  • 2 tsp lemon juice
  • 3 tbsp mayonnaise
  • 1 tsp sriracha sauce
  • 2 tbsp fresh chopped parsley
  • 3 green onions, chopped
  • 1/2 cup panko breadcrumbs
  • Salt and pepper to taste

DirectionsDirections

In a large skillet heat the olive oil over medium heat. In a medium bowl, combine the remaining ingredients and mix gently. Form the crab mixture into patties of desired size. Place the patties in the heated skillet, a few at a time, and cook until golden brown on one side, about 5 minutes. Gently flip patties and cook for another 5 minutes. Repeat with remaining patties. Serve immediately.
Powered by Get in My Belly
BLT Pasta Salad
Calendar Cover

IngredientsIngredients

  • 2 cups uncooked bow tie pasta
  • 6 cups torn romaine lettuce leaves
  • 1 medium tomato, diced
  • 4 bacon strips, cooked and crumbled (optional)
  • 1/2 cup ranch dressing
  • 1 tbsp barbecue sauce
  • 1/4 tsp pepper

DirectionsDirections

Cook pasta according to package directions. Drain pasta and rinse under cold water to stop cooking. In a large bowl, combine the romaine lettuce, tomato, bacon and pasta. Drizzle the ranch dressing and barbecue sauce over the top. Gently toss to coat evenly. Season with pepper. Serve immediately.
Powered by Get in My Belly
Healthy Black Bean Dip
Calendar Cover

IngredientsIngredients

  • 1 can (15 oz) black beans, rinsed and drained
  • 1 tsp vegetable oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 3/4 cup chopped tomatoes
  • 1/2 cup mild picante sauce
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/4 cup chopped fresh cilantro
  • 1 tbsp fresh lime juice

DirectionsDirections

In a medium mixing bowl, partially mash black beans; they should remain a little chunky. In a medium size skillet over medium heat, heat the oil, then stir in onion and garlic and sauté for 4 minutes. To the onion and garlic add beans, tomato, picante sauce, cumin, and chili powder. Cook for 5 minutes or until thickened. Remove from the heat, add cilantro and lime juice, and mix well. Serve in a bowl with your favorite healthy chips for dipping.
Powered by Get in My Belly
Parmesan Garlic Potatoes
Calendar Cover

IngredientsIngredients

  • 1/2 cup Parmesan cheese grated to the consistency of sand
  • 1/2 tsp garlic powder
  • 1/4 tsp paprika
  • 1/2 tsp dried oregano
  • 3/4 tsp kosher salt
  • 3/4 tsp freshly ground black pepper
  • 2 tbsp olive oil
  • 1 1/2 lb baby potatoes, halved
  • Plain Greek yogurt for dipping

DirectionsDirections

Preheat oven to 400 degrees F. In small bowl, combine grated cheese, garlic powder, paprika, oregano, salt, and pepper, stirring with fork until mixed. Pour oil into 9” x 11” glass baking dish and tilt dish so olive oil evenly coats entire bottom. Carefully and evenly cover bottom of dish with cheese mixture. Arrange potatoes on top of cheese mixture in a single layer, cut side down, pressing down to ensure potatoes are fully in contact with cheese mixture. Bake for 30 to 40 minutes, or until cheese is browned and potatoes are soft when pressed or pierced with fork. Remove from oven and let rest in baking dish for 5 minutes. Using a small spatula, remove potatoes from dish, being careful to keep the cheese layer intact on the cut side of potato.
Powered by Get in My Belly
Baked Huevos Rancheros
Calendar Cover

IngredientsIngredients

  • 1 cup salsa, homemade or good quality store-bought
  • 1 cup frozen corn, thawed
  • 1 cup leftover cooked greens or thawed frozen spinach
  • 3 whole pasteurized eggs
  • 1 can (15oz) or 1 1/2 cup leftover refried beans
  • Flour tortillas (or corn if you prefer)

DirectionsDirections

Preheat oven to 375 degrees F. Spread the refried beans on the bottom of an ovenproof skillet. Combine salsa, corn, and greens and pour on top of beans. Use the back of a spoon to make 3 slight depressions in the salsa mixture. Crack one egg into each depression. Bake until whites are just set and yolks are still runny, about 20 minutes. Heat up tortillas while dish is cooking. Scoop mixture onto a tortilla. Garnish with chopped or sliced avocado, fresh cilantro, sour cream, or other preferred garnishes.
Powered by Get in My Belly
Banana Split Parfait
Calendar Cover

IngredientsIngredients

  • 2 bananas
  • 1/2 cup strawberry Greek yogurt
  • 1/4 cup blackberries
  • 1/4 cup raspberries
  • 1/2 cup granola
  • Optional garnish: Mini chocolate chips or fresh mint leaves, chopped

DirectionsDirections

Slice both bananas in half longwise and place in 7-inch dish. Scoop yogurt on bananas. Top with berries and granola. Garnish if desired with mini chocolate chips or fresh, chopped mint leaves. Eat immediately or cover and chill overnight.
Powered by Get in My Belly