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Recipes
Cheesy baked ziti
By Serree
1. Heat the oven to 350 degrees
- * 1/2 pound dried ziti
- * 15 or 16 ounces ricotta cheese (part skim)
- * 3 cups (or 12 ounces) shredded mozzarella cheese
- * 3 cups (or a 26-ounce jar) spaghetti sauce
- * 1/2 cup Parmesan cheese
creamy chicken enchiladas
By Serree
Saute onion in oil. Add tomato puree, chilies, garlic and chicken
- 2 cups chicken shredded or diced
- 1 can green chilies diced
- 2 cups tomato puree
- 1 medium onion chopped
- 2 cloves garlic diced
- 3 tablespoons oil
- 1 pound Monterey Jack cheese
- 3 chicken bouillon cube
- 1 pint half and half
- 1 cup milk
- 8 flour tortillas
Green beans with toasted almonds
By Serree
Cook green beans 5 min in 1 inch of water, covered
- 1 1/2 lbs fresh green beans, trimmed
- 1 Tb EVOO
- 1 Tb butter
- Salt
- Toasted slivered or sliced almonds
Classic Pumpkin Pie
By Serree
Position oven rack to lowest position
- * Filling:
- * 3/4 cup packed brown sugar
- * 1 3/4 teaspoons pumpkin pie spice
- * 1/4 teaspoon salt
- * 1 (12-ounce) can evaporated low-fat milk
- * 2 large egg whites
- * 1 large egg
- * 1 (15-ounce) can unsweetened pumpkin
- * Crust:
- * 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
- * Cooking spray
- * Topping:
- * 1/4 cup whipping cream
- * 1 tablespoon amaretto (almond-flavored liqueur)
- * 2 teaspoons powdered sugar
Smashed White Bean and Avocado Club
By Serree
In a medium bowl, combine the beans, oil, salt, and pepper
- * 2 15-ounce cans white beans, rinsed and drained
- * 2 tablespoons extra-virgin olive oil
- * 1/2 teaspoon kosher salt
- * 1/4 teaspoon black pepper
- * 12 slices multigrain bread
- * 1 small red onion, thinly sliced
- * 1 cucumber, preferably hothouse (seedless), thinly sliced (peeled, if desired)
- * 1 4- to 5-ounce container sprouts (such as alfalfa, radish, broccoli, or a combination)
- * 2 avocados, pitted and thinly sliced
Oven-Baked Herb-Crusted Chicken with Parsley Olive Oil Sauce
By Serree
Preheat oven to 400 degrees F
- * 1 cup all-purpose flour
- * 2 teaspoons garlic powder
- * 2 teaspoons onion powder
- * 2 teaspoons mustard powder
- * 2 teaspoons dried oregano
- * 2 teaspoons dried thyme
- * 2 teaspoons salt
- * 1 teaspoon ground black pepper
- * 12 (5-ounce) skinless, boneless chicken breast halves
- * Olive oil cooking spray
- * Parsley Olive Oil Sauce, recipe follows
turkey enchiladas
By Serree
1. Spray baking dish with Pam
- 2 1/2 cups shredded turkey
- 1 (14 1/2 oz) can diced tomatoes
- 1 can black beans
- 1 1/2 cup bottled salsa
- 1/4 colby jack cheese
- 3 scallions sliced
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 1/2 Tsp salt
- 1/2 Tsp black pepper
- 8 whole wheat tortillas
- 1 Tsp hot pepper sauce
Slow-cooker turkey chili
By Serree
1. Cook first 3 ingredients in a large skillet over medium-high heat, stirring until turkey crumbles and is no long...
- * 1 1/4 pounds lean ground turkey
- * 1 large onion, chopped
- * 1 garlic clove, minced
- * 1 1/2 cups frozen corn kernels
- * 1 red bell pepper, chopped
- * 1 green bell pepper, chopped
- * 1 (28-oz.) can crushed tomatoes
- * 1 (15-oz.) can black beans, rinsed and drained
- * 1 (8-oz.) can tomato sauce
- * 1 (1.25-oz.) package chili seasoning mix
- * 1/2 teaspoon salt
- * Toppings: shredded Colby and Monterey Jack cheese blend, finely chopped red onion
Green Beans with Caramelized onions and almonds
By Serree
Preheat oven to 425 degrees F
- * 4 tablespoons olive oil
- * 1 teaspoon paprika
- * 1 teaspoon ground cinnamon
- * 2 sweet potatoes, peeled and cut lengthwise into 1/2-inch wide strips
- * 1/2 teaspoon salt
- * 2 tablespoons brown sugar
Risotto with Winter Vegetables
By Serree
Melt 2 tablespoons of the butter in a 7-liter pressure cooker over medium-high heat
- * 4 tablespoons unsalted butter
- * 1 medium onion, chopped
- * 4 cloves garlic, smashed
- * 1 teaspoon kosher salt, plus additional for seasoning
- * Freshly ground black pepper
- * 1 1/2 cups Arborio rice
- * 3 carrots, cut into large chunks
- * 2 sprigs fresh thyme
- * 1 small celery root (about 1 pound), peeled and cut into chunks
- * 1 butternut squash, halved, peeled, seeded, and cut into large chunks, optional
- * 3 cups chicken broth, low-sodium canned or homemade
- * 1/2 cup dry white wine
- * 1 large bunch mustard greens, washed and torn (4 to 5 cups)
- * 1 cup freshly grated pecorino, plus additional for serving