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

09/05/2026

Lemon Beef Broccoli Stir Fry

Zesty Lemon Beef and Broccoli Stir Fry

Ingredients:

1 pound beef sirloin, thinly sliced
2 cups broccoli florets
1 tablespoon vegetable oil
3 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup soy sauce
2 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon sesame oil
Salt and pepper to taste
Cooked rice, for serving

Directions:

In a small bowl, mix the soy sauce, fresh lemon juice, cornstarch, and water to create a marinade. Add the sliced beef to the marinade and let it sit for at least 15 minutes.

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook for 3-4 minutes, or until browned. Remove the beef from the skillet and set aside.

In the same skillet, add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Add the broccoli florets and stir-fry for 3-4 minutes, or until they are bright green and tender-crisp.

Return the beef to the skillet and pour in the remaining marinade. Stir well to combine and cook for an additional 2-3 minutes, allowing the sauce to thicken slightly. Drizzle with sesame oil and season with salt and pepper to taste.

Serve the lemon beef and broccoli stir fry over cooked rice for a complete meal.

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

Kcal: 320 kcal | Servings: 4 servings

09/05/2026

Cajun Beef Stir Fry

Spicy Cajun Beef Stir Fry with Colorful Veggies

Ingredients:

1 pound beef sirloin, thinly sliced
2 tablespoons Cajun seasoning
2 tablespoons vegetable oil
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 cloves garlic, minced
1 cup snap peas
3 green onions, chopped
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
Salt and pepper to taste
Cooked rice or noodles for serving

Directions:

In a bowl, toss the sliced beef with Cajun seasoning until well coated. Let it marinate for about 15 minutes to absorb the flavors.

Heat vegetable oil in a large skillet or wok over high heat. Once hot, add the marinated beef in a single layer. Sear for 2-3 minutes without stirring, allowing it to develop a nice crust.

Add the sliced bell peppers, onion, and garlic to the skillet. Stir-fry for an additional 3-4 minutes, or until the vegetables are tender-crisp.

Stir in the snap peas, soy sauce, and Worcestershire sauce. Cook for another 2 minutes, stirring frequently, until everything is well combined and heated through.

Remove from heat and garnish with chopped green onions. Season with salt and pepper to taste.

Serve the Cajun beef stir fry over cooked rice or noodles for a complete meal.

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

Kcal: 320 kcal | Servings: 4 servings

09/05/2026

Baked Orzo

Creamy Baked Orzo with Spinach and Feta

Ingredients:

1 cup orzo pasta
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
4 cups fresh spinach, chopped
1 cup cherry tomatoes, halved
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
1 cup vegetable broth
1 cup heavy cream
1 cup feta cheese, crumbled
1/2 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Directions:

Preheat oven to 375°F (190°C).
In a large pot, bring salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
In a large oven-safe skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing for 3-4 minutes until the onion is translucent.
Stir in the chopped spinach and cherry tomatoes, cooking for an additional 2-3 minutes until the spinach is wilted.
Add the cooked orzo to the skillet, followed by the dried oregano, red pepper flakes, salt, and pepper. Mix well to combine.
Pour in the vegetable broth and heavy cream, stirring until everything is evenly coated. Remove from heat and fold in the crumbled feta cheese.
Sprinkle the grated Parmesan cheese on top and transfer the skillet to the preheated oven.
Bake for 20-25 minutes, or until the top is golden and bubbly. Remove from the oven and let cool for a few minutes before garnishing with fresh parsley.

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

Kcal: 450 kcal | Servings: 4 servings

09/05/2026

Baked Chicken Breasts

Juicy Herb-Infused Baked Chicken Breasts

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Preheat the oven to 400°F (200°C).
Pat the chicken breasts dry with paper towels and place them in a baking dish.
Drizzle olive oil over the chicken breasts, ensuring they are well coated.
In a small bowl, mix together garlic powder, onion powder, oregano, thyme, paprika, salt, and pepper.
Sprinkle the spice mixture evenly over the chicken breasts, rubbing it in gently for better flavor absorption.
Bake in the preheated oven for 20-25 minutes, or until the internal temperature reaches 165°F (75°C) and the chicken is no longer pink in the center.
Remove from the oven and let the chicken rest for 5 minutes before slicing.
Garnish with fresh parsley before serving.

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

Kcal: 220 kcal | Servings: 4 servings

09/05/2026

Meatloaf

Classic Comfort Meatloaf with a Twist

Ingredients:

1 1/2 pounds ground beef
1 cup breadcrumbs
1/2 cup milk
1/2 cup ketchup
1/2 onion, finely chopped
2 cloves garlic, minced
1 egg
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Worcestershire sauce

Directions:

Preheat oven to 350°F (175°C).
In a large mixing bowl, combine the ground beef, breadcrumbs, milk, ketchup, chopped onion, minced garlic, egg, salt, pepper, and Worcestershire sauce. Mix until just combined; do not overmix.
Transfer the meat mixture into a loaf pan and shape it into a loaf.
Spread a thin layer of ketchup on top of the meatloaf for added flavor and moisture.
Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (70°C).
Let the meatloaf rest for 10 minutes before slicing and serving.

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

Kcal: 350 kcal | Servings: 6 servings

09/04/2026

Cheesy Beef Stroganoff Casserole

Creamy and Cheesy Beef Stroganoff Casserole for Comforting Family Meals

Ingredients:

1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
8 ounces mushrooms, sliced
1 cup beef broth
1 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 cups egg noodles
1 cup shredded cheddar cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Preheat oven to 350°F (175°C).
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
Add the chopped onion and minced garlic to the skillet, cooking for 2-3 minutes until the onion is translucent.
Stir in the sliced mushrooms and cook for an additional 5 minutes, until the mushrooms are tender.
Pour in the beef broth, sour cream, Worcestershire sauce, and Dijon mustard. Stir to combine and let simmer for 5 minutes.
Meanwhile, cook the egg noodles according to package instructions until al dente. Drain and set aside.
Combine the cooked egg noodles with the beef mixture, stirring until well mixed. Season with salt and pepper to taste.
Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.

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

Kcal: 450 kcal | Servings: 6 servings

09/04/2026

Skillet Rosemary Chicken

Herb-Infused Skillet Chicken with Garlic and Lemon

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
1 lemon, zested and juiced
Salt and pepper to taste
1 cup chicken broth
1 cup cherry tomatoes, halved
1/4 cup fresh parsley, chopped (for garnish)

Directions:

Heat olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
Add the chicken to the skillet and cook for 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 chopped rosemary. Sauté for about 1 minute, or until fragrant.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Bring to a simmer.
Add the cherry tomatoes and return the chicken to the skillet. Cook for an additional 5 minutes, allowing the flavors to meld and the sauce to reduce slightly.
Remove from heat, sprinkle with lemon zest and fresh parsley before serving.

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

Kcal: 320 kcal | Servings: 4 servings

09/04/2026

Easy Chicken Alfredo Pasta

Creamy Chicken Alfredo Pasta for a Quick Dinner Delight

Ingredients:

8 oz fettuccine pasta
2 tablespoons olive oil
2 boneless, skinless chicken breasts, sliced
2 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
Salt and pepper to taste
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 season with salt and pepper. Cook for 5-7 minutes, or until the chicken is cooked through and no longer pink.
Add the minced garlic to the skillet and sauté for an additional 1-2 minutes, until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the grated Parmesan cheese until melted and the sauce is smooth. Season with additional salt and pepper to taste.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly with the creamy sauce.
Serve immediately, garnished with fresh parsley.

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

Kcal: 620 kcal | Servings: 4 servings

09/04/2026

Slow Cooker Chili

Hearty Slow Cooker Chili for Cozy Nights

Ingredients:

1 pound ground beef (or turkey)
1 onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1 can (15 oz) kidney beans, drained and rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (28 oz) crushed tomatoes
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
1 cup beef broth (or vegetable broth)
Optional toppings: shredded cheese, sour cream, chopped green onions, cilantro

Directions:

In a skillet over medium heat, brown the ground beef (or turkey) until fully cooked. Drain excess fat and transfer the meat to the slow cooker.
Add the chopped onion, minced garlic, and bell pepper to the slow cooker with the meat.
Stir in the kidney beans, black beans, crushed tomatoes, chili powder, cumin, smoked paprika, salt, and pepper.
Pour in the beef broth and mix everything together until well combined.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors meld and the chili is heated through.
Serve hot, topped with your choice of shredded cheese, sour cream, chopped green onions, or cilantro.

Prep Time: 15 minutes | Cooking Time: 6-8 hours (low) or 3-4 hours (high) | Total Time: 6-8 hours

Kcal: 350 kcal | Servings: 6 servings

09/04/2026

Beef Shepherd's Pie

Classic Comfort: Hearty Beef Shepherd's Pie

Ingredients:

1 lb ground beef
1 onion, chopped
2 carrots, diced
2 cloves garlic, minced
1 cup frozen peas
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup beef broth
1 teaspoon dried thyme
Salt and pepper to taste
4 cups mashed potatoes (prepared)
1 tablespoon olive oil
Fresh parsley, chopped (for garnish)

Directions:

Preheat your oven to 400°F (200°C).
In a large skillet, heat olive oil over medium heat. Add the chopped onion and diced carrots, sautéing for about 5 minutes until softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the ground beef to the skillet, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Mix in the tomato paste, Worcestershire sauce, beef broth, and dried thyme. Season with salt and pepper. Bring to a simmer and let cook for 5-10 minutes until the mixture thickens slightly.
Stir in the frozen peas and remove from heat.
Spread the beef mixture evenly in a baking dish. Top with the prepared mashed potatoes, smoothing them out with a spatula.
Using a fork, create a decorative pattern on the mashed potatoes. This will help them brown nicely in the oven.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the filling is bubbling.
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley before serving.

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

Kcal: 350 kcal | Servings: 6 servings

Donna Recipes

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