How’re you doing with that New Year’s resolution to eat healthier?

Well, I’ve got one last rich dish to offer up before you pitch everything creamy and indulgent that’s still in the fridge:

Butternut Squash and Caramelized Onion Tarts.

My pals at Welcome Home Brands sent me these disposable oven-safe 4-inch ruffled baking cups… just perfect for making individual tarts. They’re great for any fun event (they come in a lot of other colors and shapes). Adds a pop of fun, don’t you think? You can also make this dish in a pie or larger tart pan, as in the recipe below.

So here’s the last blast… full of fat and flavor and, oh, so delicious: Butternut Squash and Caramelized Onion Tarts.

You’ll need a 2-lb butternut squash for this recipe. If your squash is bigger and you have extra, roast all of it and save it for later in the week… you are going to start eating healthier, right?

       Print this recipe.    

Making Monday’s evening meal meatless is a great way to feel a little less guilty for any weekend over-indulgence.

Using what you’ve already got in the fridge makes it a double bonus… it helps you get rid of those leftovers!

I came up with this recipe for Baked Quinoa and Carrot Fritters using leftover quinoa and sautéed carrots. I’ve also made something similar with leftover brown rice. It makes a great vegetarian dinner or a side dish.

And even thought I’ve called these “fritters,” technically they’re not because they’re baked not fried.

Click here to see the rest of my post and get the recipe!

There are certain things that you should always have in the refrigerator, even if you don’t cook every night… or even every week.

But before you start loading the grocery cart based on what I recommend, think about what you like to eat and how much you cook. Having a few basic items on hand makes the task less stressful.

Stocking the fridge is a little different than stocking the pantry— fridge items expire more quickly. If you don’t drink a lot of milk… don’t buy a gallon. Another item to put on the list? Butter, which adds flavor to everything and can be frozen, especially if you see it on sale.

Here’s the basic list for fridge must-haves. The list is small, but remember you will be opening pantry items that will need to be refrigerated… and you’ll be buying fresh produce and fish and meat:

Why eggs? Because you can eat them at any meal in a variety of ways.
Why milk? Because you’ll use it your cereal, in sauces and in soups.
Why butter? Because fat is flavor and you’ll use it to sauté, in sauces and as a spread.
Why lemons? Because it brightens any dish and is a great topper for vegetables and salads.
Why cheese? The answer is obvious: it’s cheese.

Here’s the list for the freezer:
• Frozen peas
• Frozen Shrimp (buy this when you see it on sale).

If you happen to buy some eclectic item to use in a specific recipe or to gussy up your pu-pu platter when you have a party, find a way to use that item in another recipe. Pizzas and omelets are always exciting when you add deliciously unexpected ingredients.

But remember, this is your fridge, so if you drink juice… buy juice. Gotta have a glass of wine in the evening? Stash a bottle of white in the fridge so it’s nicely chilled and ready to drink while you make dinner!