Easy recipes to use your fridge and pantry ingredients
Whether you're trying to eat at home more to save on money or to reduce waste by utilizing every perishable ingredient from that last grocery run, there are tons of ways to get creative in the kitchen using food that's sitting in the fridge.
Chef Danielle Sepsy joined "Good Morning America" on Wednesday to help viewers make the most of what they have in their fridge and shared a few easy recipes that other home cooks can try for an easy weeknight meal.
Two viewers sent in videos showing off the insides of their respective refrigerators so that Sepsy could take a crack at creating a delicious and easy dish for both.
Check out her recipes below.
High Protein Dip & Chicken with Creamy Roasted Pepper Sauce
Ingredients
For the dip
16 ounces cottage cheese
1 ripe avocado
1 teaspoon minced garlic
1/2 lemon, juiced
Fresh herbs (a little fresh parsley, chives and or basil)
Dash of salt and pepper
For the chicken and sauce
Chicken breasts
Salt and pepper
Olive oil
2 teaspoons minced garlic
1 minced shallot
1/2 cup roasted red peppers
3/4 cup chicken broth
2 ounces cream cheese
3 tablespoons Parmesan cheese
Directions
For the dip: Blend all ingredients in your food processor and serve with carrots, celery, cucumber and/or pita chips!
For the chicken and sauce: Butterfly or slice your chicken breasts to make thin cutlets.
Season your chicken breasts with salt and pepper and sear in a pan with 2 tablespoons olive oil.
Remove the chicken once brown on both sides and almost cooked through.
Add in another tablespoon of olive oil or butter, 2 teaspoons minced garlic, 1 minced shallot and 1/2 cup chopped roasted red peppers, and sweat until soft and fragrant, about 3 minutes.
Add 3/4 cup chicken or beef broth and 2 ounces cream cheese. Cook until the cream cheese is fully incorporated. Add a pinch of salt and pepper and 3 tablespoons of Parmesan cheese (optional).
Add the chicken back in the pan and cook until everything is melded together and the chicken is cooked through.
Chicken Francese with Cucumber Salad
Ingredients
Chicken
Flour
Egg
Olive oil
2 tablespoons butter
2 cloves garlic
1/3 cup white wine
1 lemon (juiced)
3/4 cup chicken broth
For the cucumber salad
1 cucumber
Red onion
Salt and pepper
Red wine vinegar
Olive oil
Directions
Dredge the chicken in flour and then egg.
Sear in a pan with olive oil until a golden crust from on all sides. Remove the chicken from the pan.
Add in 2 tablespoons butter and 2 cloves minced garlic, and sweat until fragrant.
Add in 1/3 cup white wine and reduce.
Add in the juice of a lemon and about 3/4 cup chicken broth.
Add your chicken back in and simmer until the chicken is cooked through and the sauce thickens.
For the salad: Thinly slice the cucumber. Finely shave the red onion. Add salt, pepper, red wine vinegar and olive oil. Toss to combine.
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"GMA" Kitchen picks
Made In Cookware 8-inch Chef Knife
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