UCookbook
Fearless fridge feats
Frightened to look inside your refrigerator? Our cooks aren’t. Check out the deliciousness they created from your #FridgeFinds on Instagram.
Fabulous coffee bacon grilled cheese
Ingredients
For the bacon:
- 3 strips of bacon
- ½ Tbsp. ground coffee
- 2 Tbsp. brown sugar
- ½ Tbsp. leftover coffee
For the sandwich:
- 3 slices of provolone cheese
- 2 slices of whole wheat bread
- 2 Tbsp hummus
- Cooking oil spray
Directions
Preheat your oven or toaster oven to 375°F. Place strips of bacon on aluminum foil and sprinkle with coffee grounds. Mix brewed coffee and brown sugar in a bowl and brush bacon with mixture. Bake for 15 minutes and flip bacon. Coat bacon with remaining mixture and bake until crispy, about 10 minutes.
Smear hummus on the inside of bread slices and add the bacon and provolone between the slices. Spray pan with cooking and cook on a frying pan. Flip sandwich when crispy and cook until cheese is melted. Enjoy!
— Submitted by Jordan J., Lasell College
Healthy avocado and greek yogurt chicken salad
Ingredients
- 1 ripe avocado, removed from skin
- ½ cup plain Greek Yogurt
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- ½ teaspoon granulated garlic
- 2 cups finely chopped or shredded cooked chicken (leftover rotisserie chicken)
- ½ onion, chopped
Directions
In a medium bowl, mash together the avocado and Greek yogurt until smooth. Stir in garlic, onion powder, salt and pepper. Add chicken and red onion to the avocado mixture and stir until all ingredients are combined.
— Submitted by Sarah D., Northern Illinois University
Easy fridge food—mini pizzas and salad
Ingredients
- cranberry juice—1/3 cup
- milk—one cup
- shredded cheese—about a tablespoon per roll
- grapes—a handful
- bagged salad—one portion (about 2 cups of salad)
- crescent roll dough—two triangles of dough per serving
- optional—tomato slices, herbs
Directions
Preheat oven to 350°F (180°C). Roll out the (pre-cut) triangles of dough on a non-stick or sprayed baking sheet. Sprinkle on shredded cheese and, if desired, add tomato slices or tomato sauce and some herbs (garlic, oregano, basil, parsley, etc). Bake for about ten minutes—take it out a couple minute before the box instructions say to, since the dough was kept thin rather than rolled up in a crescent. The dough is lightly browned when done.
Toss bagged salad into a large bowl and add grapes, sliced in two.
Dressing: 1/3 cup of cranberry juice, 2 tablespoons of balsamic vinegar and ¼ cup of olive oil. Throw in a tablespoon of mustard if you have it, and add some salt and pepper. Mix well and serve about 2-3 tablespoons per salad. Keep leftovers covered in the fridge.
— Submitted by Franklynn B., University College London and Yale
