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

10/12/2026

Baked Chicken Thighs

Crispy Baked Chicken Thighs with Herb Infusion

Ingredients:

4 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 425°F (220°C).
Pat the chicken thighs dry with paper towels to ensure crispy skin.
In a small bowl, mix together the olive oil, garlic powder, onion powder, smoked paprika, dried thyme, dried rosemary, salt, and pepper to create a flavorful rub.
Rub the mixture all over the chicken thighs, making sure to get under the skin for maximum flavor.
Place the chicken thighs skin-side up on a baking sheet lined with parchment paper or in a cast-iron skillet.
Bake in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.
Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh parsley for a pop of color.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 320 kcal | Servings: 4 servings

10/12/2026

Orzo with Lemon Butter

Zesty Orzo with Lemon Butter Sauce

Ingredients:

1 cup orzo pasta
2 tablespoons unsalted butter
1 lemon, zested and juiced
2 cloves garlic, minced
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)

Directions:

Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and set aside, reserving 1/2 cup of the pasta water.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Stir in the lemon zest and juice, and if using, the red pepper flakes. Cook for an additional minute to combine the flavors.
Add the cooked orzo to the skillet, tossing to coat in the lemon butter sauce. If the mixture seems dry, gradually add some of the reserved pasta water until you reach your desired consistency.
Remove from heat and stir in the grated Parmesan cheese and chopped parsley. Season with salt and pepper to taste.
Serve warm, garnished with extra parsley and Parmesan if desired.

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

Kcal: 320 kcal | Servings: 4 servings

10/12/2026

Three Cheese Ravioli Casserole

Cheesy Delight: A Comforting Ravioli Bake

Ingredients:

1 package (16 oz) refrigerated cheese ravioli
2 cups marinara sauce
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh basil for garnish (optional)

Directions:

Preheat oven to 375°F (190°C).
In a large pot of boiling salted water, cook the cheese ravioli according to package instructions until al dente. Drain and set aside.
In a mixing bowl, combine ricotta cheese, half of the mozzarella cheese, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Layer half of the cooked ravioli over the sauce.
Spread half of the ricotta cheese mixture over the ravioli, followed by another layer of marinara sauce. Repeat the layers with the remaining ravioli, ricotta mixture, and marinara sauce.
Top the casserole with the remaining mozzarella cheese.
Cover the baking 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 brown.
Let the casserole cool for a few minutes before garnishing with fresh basil, if desired.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour

Kcal: 350 kcal | Servings: 6 servings

10/12/2026

Slow Cooker Jasmine Tea Chicken

Tender Chicken Infused with Fragrant Jasmine Tea and Aromatic Spices

Ingredients:

4 boneless, skinless chicken breasts
2 cups brewed jasmine tea, cooled
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
3 cloves garlic, minced
1 inch ginger, grated
1 teaspoon sesame oil
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
2 green onions, chopped (for garnish)
Sesame seeds (for garnish)

Directions:

In a bowl, combine the brewed jasmine tea, soy sauce, honey, rice vinegar, minced garlic, grated ginger, sesame oil, black pepper, and red pepper flakes (if using). Mix well to create the marinade.
Place the chicken breasts in the slow cooker and pour the marinade over them, ensuring they are well coated.
Cover the slow cooker and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
Once cooked, remove the chicken from the slow cooker and let it rest for a few minutes before slicing.
Serve the chicken garnished with chopped green onions and sesame seeds, drizzling some of the cooking liquid over the top for added flavor.

Prep Time: 10 minutes | Cooking Time: 6-7 hours (low) or 3-4 hours (high) | Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)

Kcal: 280 kcal | Servings: 4 servings

10/12/2026

Roasted Mediterranean Vegetable Orzo Salad

Vibrant Orzo Salad with Roasted Mediterranean Vegetables

Ingredients:

1 cup orzo pasta
2 cups cherry tomatoes, halved
1 zucchini, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 red onion, chopped
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
Juice of 1 lemon

Directions:

Preheat the oven to 400°F (200°C).
On a large baking sheet, combine the cherry tomatoes, zucchini, red bell pepper, yellow bell pepper, and red onion. Drizzle with 2 tablespoons of olive oil, and sprinkle with dried oregano, garlic powder, salt, and pepper. Toss to coat the vegetables evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized.
While the vegetables are roasting, bring a pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes. Drain and set aside.
In a large bowl, combine the cooked orzo, roasted vegetables, crumbled feta cheese, chopped parsley, and the remaining tablespoon of olive oil. Squeeze the lemon juice over the salad and toss gently to combine.
Serve warm or at room temperature, garnished with additional parsley if desired.

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

Kcal: 320 kcal | Servings: 4 servings

10/11/2026

Garlic Chicken Orzo

Savory Garlic Chicken with Tender Orzo Pasta

Ingredients:

4 boneless, skinless chicken breasts
1 cup orzo pasta
3 tablespoons olive oil
4 cloves garlic, minced
1 onion, chopped
2 cups chicken broth
1 cup cherry tomatoes, halved
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (optional)

Directions:

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 6-7 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 remaining tablespoon of olive oil. Sauté the chopped onion and minced garlic for 2-3 minutes, or until the onion is translucent and fragrant.

Add the orzo pasta to the skillet and stir to coat it in the oil. Pour in the chicken broth and bring to a boil. Reduce the heat to low, cover, and let simmer for about 10 minutes, or until the orzo is tender and has absorbed most of the liquid.

Stir in the cherry tomatoes, dried oregano, and dried thyme. Slice the cooked chicken and return it to the skillet, mixing everything together. Cook for an additional 2-3 minutes to heat through.

Garnish with fresh parsley and serve with grated Parmesan cheese if desired.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Kcal: 420 kcal | Servings: 4 servings

10/11/2026

Cranberry BBQ Meatballs

Sweet and Tangy Cranberry BBQ Meatballs

Ingredients:

1 pound ground beef (or turkey)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 egg
2 cloves garlic, minced
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup cranberry sauce
1/2 cup BBQ sauce
1 tablespoon Worcestershire sauce

Directions:

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, garlic, onion powder, salt, and pepper. Mix until well combined.
Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
In a separate bowl, mix together the cranberry sauce, BBQ sauce, and Worcestershire sauce until smooth.
Pour half of the sauce mixture over the meatballs, ensuring they are well coated.
Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and browned on the outside.
Remove the meatballs from the oven and drizzle the remaining sauce over the top before serving.

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

Kcal: 320 kcal | Servings: 4 servings

10/11/2026

Cheeseburger Macaroni

Creamy Cheeseburger Macaroni Casserole

Ingredients:

8 ounces elbow macaroni
1 pound ground beef
1 small onion, chopped
2 cloves garlic, minced
2 cups beef broth
1 cup milk
1 tablespoon Worcestershire sauce
2 cups shredded cheddar cheese
1 teaspoon mustard powder
Salt and pepper to taste
Chopped parsley for garnish (optional)

Directions:

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, brown the ground beef, breaking it apart with a spoon. Add the chopped onion and minced garlic, cooking until the onion is translucent.
Stir in the beef broth, milk, Worcestershire sauce, mustard powder, salt, and pepper. Bring the mixture to a simmer.
Add the cooked macaroni to the skillet and stir to combine. Gradually add the shredded cheddar cheese, stirring until melted and creamy.
Cook for an additional 2-3 minutes, allowing the flavors to meld together. Adjust seasoning if necessary.
Serve hot, garnished with chopped parsley if desired.

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

Kcal: 550 kcal | Servings: 4 servings

10/10/2026

Turkey Veggie Skillet

One-Pan Turkey and Veggie Delight

Ingredients:

1 pound ground turkey
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 zucchini, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1 cup spinach, chopped
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Heat olive oil in a large skillet over medium heat.
Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.
Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until browned and cooked through, about 5-7 minutes.
Stir in the diced zucchini and bell pepper, cooking for an additional 3-4 minutes until the vegetables are tender.
Add the cherry tomatoes, spinach, Italian seasoning, salt, and pepper. Cook for another 2-3 minutes, stirring occasionally, until the spinach is wilted and the tomatoes are slightly softened.
Remove from heat and garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 320 kcal | Servings: 4 servings

10/10/2026

Chicken Meatballs

Savory Chicken Meatballs with Herbs and Garlic

Ingredients:

1 pound ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 egg
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon olive oil (for cooking)
Marinara sauce (for serving)

Directions:

In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, parsley, garlic, egg, oregano, salt, black pepper, and red pepper flakes (if using). Mix until well combined, but do not overmix.
Preheat a large skillet over medium heat and add the olive oil.
Using your hands, form the chicken mixture into meatballs, about 1 inch in diameter.
Once the skillet is hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally, until they are golden brown on all sides and cooked through.
Remove the meatballs from the skillet and drain on paper towels if necessary. Serve with warm marinara sauce for dipping or over pasta.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 220 kcal | Servings: 4 servings

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