https://www.facebook.com/575668698954075/

Donna Recipes, 4117 Bridgeport Rd, Santa Maria, California 93455, USA, Santa Maria, CA (2026)

08/30/2026

Beef Enchilada Casserole with Corn Tortillas

Hearty Beef Enchilada Casserole with Layers of Flavor

Ingredients:

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (10 oz) enchilada sauce
1 can (14.5 oz) diced tomatoes, undrained
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
8 corn tortillas
2 cups shredded cheese (cheddar or Mexican blend)
1/4 cup fresh cilantro, chopped (for garnish)
Sour cream (for serving)

Directions:

Preheat oven to 350°F (175°C).
In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.
Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent, about 3-4 minutes.
Stir in the black beans, enchilada sauce, diced tomatoes, cumin, chili powder, salt, and pepper. Let simmer for 5-7 minutes to combine flavors.
In a 9x13 inch baking dish, spread a thin layer of the beef mixture on the bottom. Layer 4 corn tortillas over the beef mixture, followed by half of the remaining beef mixture and 1 cup of shredded cheese.
Repeat the layers with the remaining tortillas, beef mixture, and top with the remaining cheese.
Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
Let cool for a few minutes before garnishing with fresh cilantro. Serve with sour cream on the side.

Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes

Kcal: 350 kcal | Servings: 6 servings

08/30/2026

Stuffed Bell Pepper Soup

Hearty Stuffed Bell Pepper Soup with a Twist

Ingredients:

4 bell peppers, diced
1 lb ground beef or turkey
1 onion, chopped
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
4 cups beef or vegetable broth
1 cup cooked rice
1 tablespoon olive oil
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent.
Add the ground beef or turkey to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain any excess fat if necessary.
Stir in the diced bell peppers and cook for an additional 5 minutes until they start to soften.
Add the diced tomatoes (with their juice), broth, cooked rice, Italian seasoning, salt, and pepper. Bring the mixture to a boil.
Reduce the heat and let the soup simmer for 20-25 minutes, allowing the flavors to meld and the bell peppers to become tender.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes

Kcal: 320 kcal | Servings: 6 servings

08/30/2026

Tater Tot Casserole with Green Beans

Comforting Tater Tot Casserole Loaded with Green Beans and Cheesy Goodness

Ingredients:

1 pound ground beef
1 can (10.5 oz) cream of mushroom soup
1 cup frozen green beans
1 cup shredded cheddar cheese
1 bag (32 oz) frozen tater tots
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Directions:

Preheat oven to 375°F (190°C).
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
Stir in the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Mix until well combined.
Add the frozen green beans to the skillet and stir to incorporate them into the beef mixture.
Transfer the beef and green bean mixture to a 9x13 inch baking dish, spreading it evenly across the bottom.
Top the mixture with an even layer of tater tots, arranging them in a single layer.
Sprinkle the shredded cheddar cheese over the tater tots.
Bake in the preheated oven for 30-35 minutes, or until the tater tots are golden brown and crispy, and the cheese is melted and bubbly.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

Kcal: 450 kcal | Servings: 6 servings

08/30/2026

Slow Cooker Cabbage Roll Soup

Hearty Cabbage Roll Soup with Savory Ground Beef and Rice

Ingredients:

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 medium head of cabbage, chopped
1 can (28 ounces) crushed tomatoes
4 cups beef broth
1 cup uncooked rice
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

In a skillet over medium heat, brown the ground beef with the chopped onion and minced garlic until the meat is no longer pink. Drain excess fat.
Transfer the cooked beef mixture to a slow cooker. Add the chopped cabbage, crushed tomatoes, beef broth, uncooked rice, tomato paste, Worcestershire sauce, oregano, thyme, salt, and pepper. Stir to combine all ingredients.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the cabbage is tender and the rice is cooked through.
Before serving, taste and adjust seasoning if necessary. Garnish with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: 6-8 hours | Kcal: 320 kcal | Servings: 6 servings

08/29/2026

Sticky Orange Chicken

Crispy Chicken Coated in a Sweet and Tangy Orange Glaze

Ingredients:

1 lb (450g) chicken thighs, boneless and skinless
1/2 cup cornstarch
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup vegetable oil
1/2 cup orange juice
1/4 cup soy sauce
1/4 cup honey
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
2 green onions, sliced (for garnish)
Sesame seeds (for garnish)

Directions:

Begin by cutting the chicken thighs into bite-sized pieces. In a bowl, combine the cornstarch, salt, and black pepper. Toss the chicken pieces in the cornstarch mixture until well coated.

In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the coated chicken pieces in batches, frying until golden brown and crispy, about 5-7 minutes. Remove the chicken from the skillet and set aside on a paper towel-lined plate.

In the same skillet, reduce the heat to medium and add the orange juice, soy sauce, honey, minced garlic, grated ginger, rice vinegar, and sesame oil. Stir to combine and bring the mixture to a simmer.

Once simmering, add the cornstarch slurry (cornstarch mixed with water) to the sauce, stirring continuously until the sauce thickens, about 2-3 minutes.

Return the crispy chicken to the skillet, tossing to coat the chicken evenly in the sticky orange glaze. Cook for an additional 2-3 minutes to heat through.

Serve the sticky orange chicken hot, garnished with sliced green onions and sesame seeds.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 320 kcal | Servings: 4 servings

08/29/2026

Slow Cooker White Chicken Chili

Creamy and Hearty White Chicken Chili for Cozy Nights

Ingredients:

1 pound boneless, skinless chicken breasts
1 can (15 oz) white beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (4 oz) diced green chilies
1 onion, chopped
3 cloves garlic, minced
2 cups chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon oregano
Salt and pepper to taste
1 cup heavy cream
1/2 cup fresh cilantro, chopped
Juice of 1 lime
Tortilla chips and shredded cheese for serving

Directions:

Place the chicken breasts at the bottom of the slow cooker.
Add the white beans, corn, diced green chilies, chopped onion, and minced garlic on top of the chicken.
Pour in the chicken broth and sprinkle the cumin, chili powder, oregano, salt, and pepper over the mixture.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Once cooked, remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
Stir in the heavy cream, chopped cilantro, and lime juice. Mix well and let it cook for an additional 15-20 minutes on low to heat through.
Serve hot, garnished with tortilla chips and shredded cheese.

Prep Time: 15 minutes | Cooking Time: 6-7 hours (low) or 3-4 hours (high) | Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)

Kcal: 350 kcal | Servings: 6 servings

08/29/2026

Green Bean Casserole With Canned Green Beans

Classic Comfort: Green Bean Casserole Made Easy

Ingredients:

2 cans (14.5 oz each) green beans, drained
1 can (10.5 oz) cream of mushroom soup
1/2 cup milk
1 cup French fried onions
1 teaspoon soy sauce
1/2 teaspoon garlic powder
Salt and pepper to taste

Directions:

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the drained green beans, cream of mushroom soup, milk, soy sauce, garlic powder, salt, and pepper. Stir until well mixed.
Transfer the mixture to a greased 1.5-quart baking dish and spread it evenly.
Bake in the preheated oven for 25 minutes, or until the mixture is hot and bubbly.
Remove the casserole from the oven and sprinkle the French fried onions on top. Return to the oven and bake for an additional 5-10 minutes, or until the onions are golden brown.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

Kcal: 220 kcal | Servings: 6 servings

08/29/2026

Chicken Piccata Orzo

Lemon-Infused Chicken Piccata with Creamy Orzo

Ingredients:

4 boneless, skinless chicken breasts
1 cup orzo pasta
1/2 cup all-purpose flour
1/4 cup olive oil
1/4 cup unsalted butter
1/2 cup chicken broth
1/4 cup fresh lemon juice
2 tablespoons capers, rinsed and drained
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon slices (for garnish)

Directions:

Begin by seasoning the chicken breasts with salt and pepper. Dredge each piece in flour, shaking off any excess.

In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts and cook for about 5-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Stir in the capers and bring the mixture to a simmer.

Meanwhile, cook the orzo according to package instructions in a separate pot. Drain and set aside.

Return the chicken to the skillet, spooning the sauce over the top. Add the remaining butter and let it melt into the sauce. Once the chicken is heated through, remove from heat.

To serve, place a generous scoop of orzo on each plate, top with a chicken breast, and drizzle with the lemon-caper sauce. Garnish with fresh parsley and lemon slices.

Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 420 kcal | Servings: 4 servings

08/29/2026

Green Chile Chicken Enchiladas

Deliciously Spicy Green Chile Chicken Enchiladas

Ingredients:

2 cups cooked chicken, shredded
1 cup green chile enchilada sauce
1 cup sour cream
1 cup shredded cheese (cheddar or Monterey Jack)
8 corn tortillas
1/2 cup diced onions
1/4 cup chopped cilantro
Salt and pepper to taste

Directions:

Preheat oven to 375°F (190°C).
In a mixing bowl, combine the shredded chicken, 1/2 cup of the green chile enchilada sauce, sour cream, half of the shredded cheese, diced onions, and cilantro. Season with salt and pepper to taste.
Warm the corn tortillas in a dry skillet or microwave until pliable.
Spread a small amount of the enchilada sauce on the bottom of a baking dish to prevent sticking.
Take a tortilla, fill it with the chicken mixture, and roll it up tightly. Place seam-side down in the baking dish. Repeat with remaining tortillas and filling.
Pour the remaining green chile enchilada sauce over the top of the rolled enchiladas and sprinkle with the remaining cheese.
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Garnish with additional chopped cilantro before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 320 kcal | Servings: 4 servings

08/29/2026

Cool Chicken Alfredo Pasta

Creamy Chicken Alfredo Pasta with a Twist

Ingredients:

8 ounces fettuccine pasta
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, sliced
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 cup broccoli florets
1/4 cup fresh parsley, chopped (for garnish)

Directions:

Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the sliced chicken breasts and cook for 5-7 minutes, or until golden brown and cooked through. Add the minced garlic and sauté for an additional minute until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese, salt, black pepper, and nutmeg. Continue to cook, stirring frequently, until the sauce thickens, about 3-5 minutes.
Add the broccoli florets to the skillet and cook for another 3-4 minutes, or until the broccoli is tender but still vibrant in color.
Toss the cooked fettuccine pasta into the skillet, ensuring it is well coated with the creamy sauce. Cook for an additional minute to heat through.
Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 620 kcal | Servings: 4 servings

Donna Recipes

08/30/2026

08/30/2026

08/30/2026

08/30/2026

08/29/2026

08/29/2026

08/29/2026

08/29/2026

08/29/2026

08/29/2026

Address

Website

Alerts

Shortcuts

Share

Category

Listing takedown request