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

05/31/2026

One Skillet Creamy Sun-Dried Tomato Chicken and Orzo

Creamy Chicken and Orzo with Sun-Dried Tomatoes in One Skillet

Ingredients:

4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
1 cup orzo pasta
2 cups chicken broth
1 cup heavy cream
1/2 cup sun-dried tomatoes, chopped
1 cup spinach, chopped
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh basil for garnish

Directions:

Heat 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 chopped onion and garlic. Sauté for 2-3 minutes, or until the onion is translucent. Stir in the orzo and cook for an additional 1-2 minutes, allowing it to toast slightly.

Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for about 10 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.

Stir in the heavy cream, sun-dried tomatoes, and spinach. Cook for another 2-3 minutes, or until the spinach is wilted and the mixture is creamy. Return the cooked chicken to the skillet and sprinkle with Parmesan cheese. Allow everything to heat through for a couple of minutes.

Garnish with fresh basil before serving.

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

Kcal: 480 kcal | Servings: 4 servings

05/31/2026

Turkey Enchilada Casserole

Hearty Turkey Enchilada Casserole with a Flavorful Twist

Ingredients:

1 pound ground turkey
1 onion, chopped
2 cloves garlic, minced
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) corn, drained
1 can (10 oz) enchilada sauce
1 can (14.5 oz) diced tomatoes, undrained
8 corn tortillas, cut into strips
2 cups shredded cheese (cheddar or Mexican blend)
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro, for garnish

Directions:

Preheat oven to 350°F (175°C).
In a large skillet over medium heat, cook the ground turkey until browned, about 5-7 minutes. Drain any 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, corn, enchilada sauce, diced tomatoes, cumin, chili powder, salt, and pepper. Let the mixture simmer for 5 minutes.
In a greased 9x13 inch baking dish, layer half of the tortilla strips on the bottom. Spread half of the turkey mixture over the tortillas, followed by half of the cheese.
Repeat the layers with the remaining tortilla strips, turkey 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.
Garnish with fresh cilantro before serving.

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

Kcal: 350 kcal | Servings: 6 servings

05/31/2026

Turkey Spinach Artichoke Wild Rice Casserole

Creamy Turkey and Spinach Casserole with Artichokes and Wild Rice

Ingredients:

1 cup wild rice
2 cups chicken broth
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 cups cooked turkey, shredded
1 can (14 oz) artichoke hearts, drained and chopped
2 cups fresh spinach, chopped
1 cup cream cheese, softened
1/2 cup sour cream
1 cup shredded mozzarella cheese
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated Parmesan cheese

Directions:

Preheat oven to 350°F (175°C).
In a medium saucepan, combine wild rice and chicken broth. Bring to a boil, then reduce heat, cover, and simmer for 45-50 minutes, or until rice is tender and liquid is absorbed.
While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until the onion is translucent.
Stir in the shredded turkey, chopped artichokes, and spinach, cooking for an additional 3-4 minutes until the spinach is wilted.
In a large bowl, combine the cooked wild rice, cream cheese, sour cream, mozzarella cheese, thyme, salt, and pepper. Mix well until all ingredients are combined.
Fold the turkey and vegetable mixture into the rice mixture until evenly distributed.
Transfer the casserole mixture to a greased 9x13 inch baking dish. Sprinkle the top with grated Parmesan cheese.
Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

Kcal: 360 kcal | Servings: 6 servings

05/31/2026

Slow Cooker Cream Cheese Chicken

Creamy and Flavorful Chicken Delight

Ingredients:

4 boneless, skinless chicken breasts
8 oz cream cheese, softened
1 packet ranch seasoning mix
1 cup chicken broth
1 cup shredded cheddar cheese
1/2 cup green onions, chopped
Salt and pepper to taste

Directions:

Place the chicken breasts in the slow cooker.
In a mixing bowl, combine the softened cream cheese, ranch seasoning mix, and chicken broth. Stir until well blended.
Pour the cream cheese mixture over the chicken in the slow cooker, ensuring the chicken is well coated.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Once cooked, shred the chicken using two forks and stir to combine with the creamy sauce.
Add the shredded cheddar cheese and chopped green onions, mixing until the cheese is melted and everything is well combined.
Season with salt and pepper to taste before serving.

Prep Time: 10 minutes | Cooking Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: 6-8 hours | Kcal: 420 kcal | Servings: 4 servings

05/31/2026

Slow Cooker Chicken Paprika

Hearty Chicken Paprika Stew with a Creamy Twist

Ingredients:

4 boneless, skinless chicken breasts
1 large onion, sliced
3 cloves garlic, minced
2 bell peppers (red and green), sliced
1 can (14.5 oz) diced tomatoes
1 cup chicken broth
2 tablespoons paprika
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
1 cup sour cream
2 tablespoons fresh parsley, chopped (for garnish)

Directions:

Place the chicken breasts at the bottom of the slow cooker.
Add the sliced onion, minced garlic, and bell peppers on top of the chicken.
Pour in the diced tomatoes and chicken broth, then sprinkle the paprika, oregano, salt, and black pepper over the mixture.
Cover 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 shred it using two forks. Return the shredded chicken to the slow cooker.
Stir in the sour cream until well combined and heated through.
Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 6-7 hours (low) or 3-4 hours (high) | Total Time: 6-7 hours | Kcal: 320 kcal | Servings: 4 servings

05/31/2026

Chicken Stir Fry

Quick and Colorful Chicken Stir Fry with Crisp Vegetables

Ingredients:

1 pound chicken breast, sliced into thin strips
2 tablespoons soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
1 bell pepper, sliced
1 cup broccoli florets
1 carrot, julienned
1 cup snap peas
3 cloves garlic, minced
1 tablespoon ginger, minced
2 green onions, chopped
Salt and pepper to taste
Sesame seeds for garnish

Directions:

In a bowl, combine the sliced chicken with soy sauce and cornstarch. Mix well and let it marinate for about 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining tablespoon of oil. Add the bell pepper, broccoli, carrot, and snap peas. Stir-fry for 3-4 minutes, or until the vegetables are tender-crisp.
Add the minced garlic and ginger to the skillet and stir-fry for an additional minute until fragrant.
Return the cooked chicken to the skillet and toss everything together. Season with salt and pepper to taste.
Garnish with chopped green onions and sesame seeds before serving.

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

Kcal: 320 kcal | Servings: 4 servings

05/31/2026

Taco Casserole With Beans

Hearty Taco Casserole Loaded with Flavorful Beans and Toppings

Ingredients:

1 pound ground beef or turkey
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) diced tomatoes with green chilies
1 packet taco seasoning
1 cup corn (frozen or canned)
2 cups tortilla chips, crushed
2 cups shredded cheddar cheese
1 cup sour cream
1/2 cup green onions, chopped
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Directions:

Preheat oven to 350°F (175°C).
In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain excess fat if necessary.
Add the black beans, kidney beans, diced tomatoes (with juices), taco seasoning, corn, salt, and pepper to the skillet. Stir well and let simmer for about 5 minutes.
In a greased 9x13 inch baking dish, layer half of the crushed tortilla chips on the bottom.
Spread half of the meat and bean mixture over the chips, followed by half of the shredded cheddar cheese.
Repeat the layers with the remaining tortilla chips, meat mixture, and cheese.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool for a few minutes. Top with sour cream, green onions, and fresh cilantro before serving.

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

Kcal: 450 kcal | Servings: 6 servings

05/31/2026

Baked Chicken Parmesan Meatballs

Crispy Baked Chicken Meatballs Topped with Rich Marinara and Melty Cheese

Ingredients:

1 pound ground chicken
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
1 cup marinara sauce
1 cup shredded mozzarella cheese

Directions:

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, parsley, egg, garlic, Italian seasoning, salt, and pepper. Mix until well combined.
Form the mixture into meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake the meatballs for 20-25 minutes, or until they are cooked through and golden brown.
While the meatballs are baking, heat the marinara sauce in a saucepan over medium heat.
Once the meatballs are done, remove them from the oven and carefully place them in the saucepan with the marinara sauce. Stir gently to coat the meatballs.
Transfer the meatballs back to the baking sheet and sprinkle shredded mozzarella cheese on top.
Return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.

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

Kcal: 320 kcal | Servings: 4 servings

05/31/2026

Beef and Broccoli

Savory Beef and Broccoli Stir-Fry

Ingredients:

1 pound flank steak, thinly sliced against the grain
2 cups broccoli florets
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
3 cloves garlic, minced
1 teaspoon ginger, minced
1/4 cup beef broth
1 tablespoon sesame oil
Salt and pepper to taste
Cooked rice, for serving

Directions:

In a bowl, combine the sliced flank steak with soy sauce, oyster sauce, and cornstarch. Mix well and let marinate for at least 15 minutes.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry for 2-3 minutes until browned. Remove the beef from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and sauté for about 30 seconds until fragrant.
Add the broccoli florets to the skillet and stir-fry for 3-4 minutes until they are bright green and tender-crisp.
Return the beef to the skillet and pour in the beef broth. Stir everything together and cook for an additional 2-3 minutes until the sauce thickens slightly.
Drizzle with sesame oil, and season with salt and pepper to taste. Serve hot over cooked rice.

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

Kcal: 320 kcal | Servings: 4 servings

05/31/2026

One Pot Garlic Butter Shrimp and Orzo

Succulent Shrimp and Orzo in a Rich Garlic Butter Sauce

Ingredients:

1 pound large shrimp, peeled and deveined
1 cup orzo pasta
4 tablespoons unsalted butter
4 cloves garlic, minced
1 cup chicken broth
1 cup cherry tomatoes, halved
1/2 cup fresh parsley, chopped
1 lemon, juiced
Salt and pepper to taste
Grated Parmesan cheese for serving (optional)

Directions:

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant, being careful not to burn it.

Add the shrimp to the skillet and season with salt and pepper. Cook for 2-3 minutes, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.

In the same skillet, add the orzo and chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 8-10 minutes, stirring occasionally, until the orzo is al dente and has absorbed most of the broth.

Stir in the cherry tomatoes and cooked shrimp, and cook for an additional 2-3 minutes until the tomatoes are slightly softened. Remove from heat and stir in the lemon juice and fresh parsley.

Serve warm, topped with grated Parmesan cheese if desired.

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

Kcal: 350 kcal | Servings: 4 servings

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