Fridge Tips Entries

Firecracker Baked Salmon
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IngredientsIngredients

Firecracker Sauce
  • 1/4 cup hot sauce
  • 1/2 cup brown sugar
  • 1 tbsp apple cider vinegar
  • 1/4 tsp salt
  • 1/4 tsp red pepper flakes
  • 2 tsp minced garlic
  • 1/2 tsp onion powder

Salmon
  • 1 1/4 lb salmon filet
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp chopped parsley, optional

DirectionsDirections

Position a rack in the center of the oven and preheat the oven to 375 degrees F. Sauce: In a saucepan over medium-high heat, combine sauce ingredients; bring to a boil, then reduce heat to a simmer. Let simmer for 8 to 10 minutes. Remove from heat and allow the sauce to cool for 3 to 5 minutes; sauce will thicken as it cools. Salmon: While sauce is simmering, lay enough aluminum foil on a baking sheet to cover and seal salmon completely. Place salmon on the foil and season with salt and pepper. When sauce has cooled, use a brush or spoon to apply it to the salmon. Close up the foil so that salmon is covered and sauce will not leak. Bake for 12 to 14 minutes or until the thickest portion of salmon is firm to the touch. Remove salmon, set the oven to broil, and open the foil. Return salmon to oven and broil for 2 to 3 minutes, watching to ensure that salmon does not burn. Remove from oven, top with chopped parsley if desired, and serve immediately.
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Chinese Chicken Salad
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IngredientsIngredients

Dressing
  • 3 tsp low-sodium soy sauce
  • 2 tsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 3 tbsp honey
  • 2 tbsp smooth peanut butter
  • 1 tbsp fresh ginger, minced
  • 1/2 cup extra virgin olive oil
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp fresh ground pepper

Salad
  • 6 to 8 medium romaine lettuce spears, sliced thin
  • 1 cup snow peas, sliced thin
  • 2 cup red bell pepper, sliced thin
  • 1 cup carrots, shredded
  • 3 cup purple cabbage, sliced thin
  • 1/2 cup scallions, chopped
  • 1 pound rotisserie chicken, chopped
  • 1/2 cup roasted salted peanuts
  • Preparation 1/4 cup toasted sesame seeds

DirectionsDirections

Dressing
In a small bowl, whisk together dressing ingredients until smooth.

Salad
In a large bowl, combine lettuce, snow peas, red peppers, carrots, cabbage and scallions. Add dressing and chicken to lettuce mixture and toss together to coat. Add salt and pepper to taste. Garnish with peanuts and sesame seeds and serve immediately.
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Broccoli Cheddar Quinoa Bites
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IngredientsIngredients

  • 3/4 cup quinoa, rinsed
  • 2 eggs, lightly beaten
  • 2 cups broccoli florets, finely diced
  • 1 cup yellow onion, finely diced
  • 1 garlic clove, finely minced
  • 1 1/2 cups shredded lowfat cheddar cheese
  • 1/2 tsp paprika
  • Crushed red pepper (optional)

DirectionsDirections

Cook quinoa according to package directions and let cool. Preheat oven to 350 degrees F. In a large bowl, combine cooled quinoa, eggs, broccoli, onion, garlic, cheese and paprika. Spray mini-muffin tins with cooking spray. Put a heaping tablespoonful of quinoa mixture into each muffin cup. Bake for 15 to 20 minutes, or until edges turn golden brown. Remove from oven, top with crushed red pepper (optional), let cool for 5 minutes, and then gently remove from pan to cool completely.
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Honey Lettuce Chicken Wraps
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IngredientsIngredients

  • 1 tbsp coconut oil
  • 2 cloves garlic, finely chopped
  • 2 chicken breasts, finely diced
  • 2 tbsp soy sauce
  • Zest of 1 lemon
  • 3 tbsp honey
  • 1/2 tsp poppyseeds
  • 6 butter lettuce leaves
  • 1 cup julienned carrots
  • 1/4 cup microgreens or cilantro
  • 1 1/2 cups cooked jasmine or sticky rice (optional)

DirectionsDirections

In a large skillet over medium-high heat, melt coconut oil. Add garlic and cook until aromatic, about 30 to 45 seconds. Add diced chicken and soy sauce to the pan, sauté just until chicken is barely pink. Add lemon zest and honey, turn heat to medium and cook just until honey is caramelized. Toss in poppyseeds. Serve in lettuce leaves (with rice, if desired). Top with julienned carrots, a fresh squeeze of lemon juice and microgreens as garnish.
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Sweet and Spicy Chicken
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IngredientsIngredients

  • 1 1/2 tbsp olive oil
  • 2 tsp garlic powder
  • 1 1/2 tsp chili powder
  • 1 1/4 tsp salt
  • 1 tsp ground cumin
  • 1 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp paprika
  • 1/2 to 1 tsp chipotle chili powder
  • 8 boneless, skinless chicken breasts
  • 1/3 cup honey
  • 1 tbsp Dijon mustard
  • 1 tbsp yellow mustard (prepared)
  • 1 tbsp apple cider vinegar
  • 1 tsp lemon juice

DirectionsDirections

Move oven rack to top position and preheat for broiling if necessary. Line a baking sheet with foil (not parchment paper) and lightly spray with cooking spray. Set aside. In a medium bowl, whisk together the oil and dry spices and rub evenly all over chicken. Place chicken on prepared baking sheet and broil in oven for 6 minutes. Turn chicken pieces over and broil 6 more minutes. While chicken broils, in a small bowl whisk together honey, Dijon and yellow mustards, vinegar, and lemon juice. Remove chicken from oven and brush top sides with honey sauce; broil 1 to 2 minutes or until chicken is cooked through. Brush individual servings with remaining sauce as desired and serve.
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Santa’s Favorite Cookies
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IngredientsIngredients

  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar, packed
  • 1 tsp vanilla extract
  • 1 egg
  • 1 package (3.4 oz) instant vanilla pudding mix, not sugar-free
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/4 cups all-purpose flour
  • 1/4 cup red and green sprinkles
  • 3/4 cup peanut butter M&Ms in Christmas colors

DirectionsDirections

In electric mixer bowl, cream together butter and sugar. Mix in egg and vanilla until smooth. Add pudding mix, baking soda, and salt; mix until combined. Stir in flour, then stir in sprinkles and M&Ms. Scoop dough in 2-tbsp balls onto a cookie sheet or platter covered with parchment or a silicone baking mat. Cover and chill for at least 30 minutes. Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpat® baking mats. Arrange chilled cookie dough balls on cookie sheets, 2” apart. Bake 9 to 11 minutes or until the edges just start to turn brown. Cool on cookie sheet for 5 minutes before transferring to a rack to cool completely.
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Graham Cracker Chocolate Chip Cookies
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IngredientsIngredients

  • 1/2 cup butter, room temperature
  • 1 cup brown sugar
  • 2 tsp vanilla
  • 1 egg
  • 1 1/2 cups graham cracker crumbs
  • 3/4 cup all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup chocolate chips

DirectionsDirections

Preheat oven to 350 degrees F. Spray a cookie sheet with cooking spray. In the bowl of a stand mixer, cream together the butter and sugar until creamy. Beat in the vanilla and egg until well combined. In a medium bowl, combine the graham cracker crumbs, flour, baking soda, and salt; gradually add to the butter mixture until just combined. Stir in the chocolate chips. Scoop dough onto cookie sheet and bake for 7 minutes. Cookies will look slightly underdone, but will firm up as they cool.
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Creamy Coconut Dream
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IngredientsIngredients

  • 36 Golden Oreo™ cookies
  • 6 tbsp salted butter, melted
  • 1 package (8 oz) cream cheese, softened
  • 1/4 cup white sugar
  • 2 tbsp cold milk
  • 12 oz frozen whipped topping (Cool Whip™), divided
  • 2 packages (3.4 oz each) coconut cream instant pudding
  • 3 1/4 cups whole milk
  • 1 cup sweetened coconut flakes, toasted

DirectionsDirections

In a food processor, pulse the cookies to fine crumbs. Combine crumbs and butter until crumbs are fully coated. Make a crumb crust by pressing the mixture into a 13” x 9” baking dish and refrigerate. In a medium bowl and using an electric mixer on medium-low speed, combine cream cheese and sugar. Add milk and mix until fully incorporated. With a spatula, fold in 1 1/4 cups whipped topping until completely uniform. Spread cream cheese mixture evenly over chilled crust. In another medium bowl, combine the milk with all the instant pudding. Whisk constantly until the pudding thickens and creates soft peaks. Spread this layer evenly over the cream cheese layer. Let the dessert rest for about 5 minutes, to let the pudding fully thicken up. Spread the top with remaining whipped topping. Spread the toasted coconut, completely cooled, evenly over the whipped topping and refrigerate dessert overnight before serving.
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Outrageous Brownies
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IngredientsIngredients

  • 1 pouch (10 1/2 oz) peanut butter cookie mix
  • 1 box (19.9 oz) dark chocolate fudge brownie mix
  • Water, vegetable oil and eggs required to prepare each mix
  • 16 peanut butter creme-filled sandwich cookies
  • 7 Reese’s™ peanut butter cups, full size, unwrapped

DirectionsDirections

Heat oven to 350 degrees F. Grease 13” x 9” pan and line with cooking parchment paper, leaving an overhang on the two longer sides. In medium bowl, prepare peanut butter cookie dough as directed on pouch. In another medium bowl, make brownie batter as directed on box. Crumble cookie dough in pan; using offset spatula, press and spread cookie dough into thin even layer. Top cookie dough layer evenly with sandwich cookies and candies, then spread brownie batter over all to cover completely. Bake about 30 minutes or until toothpick inserted in brownie comes out with few sticky crumbs. Cool completely on cooling rack.
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Sopapilla Cheesecake
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IngredientsIngredients

  • 2 tubes (8 oz each) refrigerated crescent rolls
  • 2 packages (8 oz each) cream cheese, softened
  • 1 1/2 cups white sugar (divided use)
  • 1 tsp vanilla
  • 1/2 cup butter, melted
  • 1 tbsp ground cinnamon

DirectionsDirections

Heat oven to 350 degrees F. Unroll 1 tube dough. Place in bottom of ungreased 13” x 9” (3-quart) glass baking dish, stretching to cover bottom of dish and firmly pressing perforations to seal. In medium bowl, beat cream cheese and 1 cup sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish. Unroll remaining tube of dough. Carefully place on top of cream cheese layer and pinch seams together to seal. Pour melted butter evenly over top. Mix remaining sugar with cinnamon and sprinkle mixture evenly over butter. Bake about 30 minutes or until center is set. Cool slightly, about 20 minutes. Refrigerate for easy cutting. Cover and refrigerate any remaining bars.
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