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

09/12/2026

Tomato Basil Soup

Classic Comfort in a Bowl: Creamy Tomato Basil Soup

Ingredients:

2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
2 cans (14.5 oz each) diced tomatoes
2 cups vegetable broth
1 teaspoon sugar
1 teaspoon dried basil
Salt and pepper to taste
1/2 cup heavy cream (optional)
1/4 cup fresh basil, chopped

Directions:

In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for about 5 minutes, or until the onion is translucent.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the diced tomatoes (with their juice), vegetable broth, sugar, dried basil, salt, and pepper.
Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, allowing the flavors to meld.
If you prefer a creamy soup, stir in the heavy cream and heat through for another 5 minutes.
Using an immersion blender, blend the soup until smooth, or carefully transfer to a blender in batches.
Stir in the fresh basil just before serving.

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

Kcal: 180 kcal | Servings: 4 servings

09/12/2026

Slow Cooker Thai Chicken

Tender Thai Chicken in a Flavorful Coconut Sauce

Ingredients:

2 pounds boneless, skinless chicken thighs
1 can (13.5 oz) coconut milk
1/4 cup soy sauce
2 tablespoons red curry paste
2 tablespoons brown sugar
1 tablespoon fish sauce
1 tablespoon lime juice
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 red bell pepper, sliced
1 cup snap peas
Fresh cilantro, for garnish
Cooked jasmine rice, for serving

Directions:

Place the chicken thighs in the slow cooker.
In a separate bowl, whisk together the coconut milk, soy sauce, red curry paste, brown sugar, fish sauce, lime juice, garlic, and ginger until well combined.
Pour the sauce over the chicken in the slow cooker, ensuring the chicken is well coated.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
About 30 minutes before serving, add the sliced red bell pepper and snap peas to the slow cooker, stirring to combine.
Once cooked, shred the chicken with two forks and stir it back into the sauce.
Serve the Thai chicken over cooked jasmine rice and garnish with fresh cilantro.

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

Kcal: 380 kcal | Servings: 6 servings

09/12/2026

Crockpot Parmesan Chicken Pasta

Creamy Parmesan Chicken Pasta Made Easy in Your Crockpot

Ingredients:

4 boneless, skinless chicken breasts
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
2 cups penne pasta
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Place the chicken breasts in the bottom of the crockpot.
Pour the chicken broth over the chicken, followed by the heavy cream, garlic powder, Italian seasoning, salt, and pepper.
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 the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot.
Add the penne pasta and grated Parmesan cheese to the crockpot, stirring to combine.
Cover and cook on high for an additional 30 minutes, or until the pasta is cooked al dente.
Serve hot, garnished with fresh parsley.

Prep Time: 10 minutes | Cooking Time: 7 hours | Total Time: 7 hours 10 minutes

Kcal: 480 kcal | Servings: 6 servings

09/11/2026

Spicy Chicken with Quinoa

Zesty Chicken Thighs Served Over Fluffy Quinoa

Ingredients:

4 chicken thighs, boneless and skinless
1 cup quinoa
2 cups chicken broth
2 tablespoons olive oil
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 avocado, diced
1/4 cup fresh cilantro, chopped
Lime wedges for serving

Directions:

Rinse quinoa under cold water in a fine-mesh strainer. In a saucepan, combine quinoa and chicken broth, bringing it to a boil. Once boiling, reduce heat to low, cover, and let simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy.

While the quinoa is cooking, heat olive oil in a large skillet over medium-high heat. Season the chicken thighs with chili powder, cumin, paprika, cayenne pepper, salt, and pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until the chicken is cooked through and has a nice golden-brown crust. Remove from heat and let rest for a few minutes before slicing.

In a large bowl, combine the cooked quinoa, cherry tomatoes, and diced avocado. Toss gently to mix.

To serve, place a generous scoop of the quinoa mixture on each plate, top with sliced chicken, and garnish with fresh cilantro. Serve with lime wedges on the side for an extra zesty kick.

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

Kcal: 380 kcal | Servings: 4 servings

09/11/2026

Crockpot Whiskey Potatoes

Savory Whiskey-Infused Potatoes Cooked to Perfection

Ingredients:

2 pounds baby potatoes, halved
1/2 cup whiskey
1/4 cup unsalted butter, melted
1/4 cup brown sugar
1 tablespoon soy sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

In a large bowl, combine the whiskey, melted butter, brown sugar, soy sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Whisk until well combined.
Add the halved baby potatoes to the bowl and toss them in the whiskey mixture until they are evenly coated.
Transfer the potatoes to the crockpot, spreading them out evenly.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and infused with flavor.
Once cooked, give the potatoes a gentle stir and garnish with fresh chopped parsley before serving.

Prep Time: 10 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 10 minutes

Kcal: 320 kcal | Servings: 6 servings

09/11/2026

Biscuit and Gravy Casserole

Hearty Biscuit and Gravy Casserole for a Comforting Breakfast

Ingredients:

1 can (16.3 oz) refrigerated biscuit dough
1 pound breakfast sausage
1/4 cup all-purpose flour
2 cups milk
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup shredded cheddar cheese
2 large eggs
1/4 cup chopped green onions (for garnish)

Directions:

Preheat the oven to 350°F (175°C).
In a large skillet over medium heat, cook the breakfast sausage until browned and fully cooked, breaking it apart with a spatula as it cooks.
Once the sausage is cooked, sprinkle the flour over the sausage and stir to combine. Cook for an additional 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the milk, garlic powder, onion powder, salt, and pepper. Continue to cook, stirring frequently, until the mixture thickens, about 5-7 minutes.
While the gravy is thickening, cut the biscuit dough into quarters and place them in a greased 9x13 inch baking dish.
Once the gravy is ready, pour it evenly over the biscuit pieces in the baking dish.
In a separate bowl, whisk together the eggs and pour them over the casserole. Sprinkle the shredded cheddar cheese on top.
Bake in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and the cheese is bubbly.
Remove from the oven and let cool for a few minutes. Garnish with chopped green onions before serving.

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

Kcal: 350 kcal | Servings: 6 servings

09/11/2026

Crockpot Chicken Tenders

Tender and Juicy Chicken Tenders Cooked to Perfection in a Crockpot

Ingredients:

2 pounds chicken tenders
1 cup chicken broth
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
1 tablespoon fresh parsley, chopped (for garnish)

Directions:

Place the chicken tenders in the crockpot and pour the chicken broth over them.
Drizzle olive oil on top of the chicken, then sprinkle garlic powder, onion powder, paprika, dried oregano, salt, and pepper evenly over the tenders.
Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is cooked through and tender.
Once cooked, shred the chicken directly in the crockpot using two forks, mixing it with the broth and seasonings.
Serve the chicken tenders warm, garnished with fresh parsley.

Prep Time: 10 minutes | Cooking Time: 4-6 hours (low) or 2-3 hours (high) | Total Time: 4-6 hours | Kcal: 220 kcal | Servings: 6 servings

09/11/2026

Slow Cooker Beef and Broccoli

Tender Beef and Broccoli in a Savory Sauce

Ingredients:

1.5 pounds flank steak, sliced thinly against the grain
4 cups broccoli florets
1/2 cup soy sauce
1/4 cup brown sugar
1/4 cup beef broth
2 tablespoons cornstarch
2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 teaspoon red pepper flakes (optional)
Cooked rice, for serving
Sesame seeds and green onions, for garnish

Directions:

In a slow cooker, combine the soy sauce, brown sugar, beef broth, cornstarch, sesame oil, garlic, ginger, and red pepper flakes (if using). Stir until well mixed.
Add the sliced flank steak to the slow cooker, ensuring the beef is well coated with the sauce.
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the beef is tender.
About 30 minutes before serving, add the broccoli florets to the slow cooker. Stir to combine and cover again to allow the broccoli to steam and become tender.
Once cooked, serve the beef and broccoli over cooked rice, garnished with sesame seeds and sliced green onions.

Prep Time: 15 minutes | Cooking Time: 4-5 hours (low) or 2-3 hours (high) | Total Time: 4-5 hours | Kcal: 350 kcal | Servings: 4 servings

09/11/2026

Bean Vegetable Soup

Hearty Bean Vegetable Soup Packed with Flavor and Nutrition

Ingredients:

1 cup mixed beans (canned or cooked)
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
1 bell pepper, chopped
1 zucchini, diced
1 can (14.5 oz) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon cumin
Salt and pepper to taste
Fresh parsley for garnish

Directions:

In a large pot, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion is translucent.
Add the diced carrots, celery, and bell pepper to the pot. Cook for an additional 5 minutes, stirring occasionally.
Stir in the diced zucchini and cook for another 3 minutes.
Add the mixed beans, diced tomatoes (with their juice), vegetable broth, dried thyme, cumin, salt, and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat and let it simmer for 20-25 minutes, allowing the flavors to meld together.
Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

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

Kcal: 180 kcal | Servings: 6 servings

09/11/2026

Chicken Pot Pie

Classic Comfort in a Flaky Crust

Ingredients:

2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup peas
1 cup potatoes, diced
1/2 cup onion, chopped
1/3 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 3/4 cups chicken broth
2/3 cup milk
2 pie crusts (store-bought or homemade)

Directions:

Preheat oven to 425°F (220°C).
In a large saucepan, melt the butter over medium heat. Add the onion and cook until translucent, about 3-4 minutes.
Stir in the flour, salt, pepper, and garlic powder, cooking for an additional minute to create a roux.
Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens and bubbles.
Add the cooked chicken, carrots, peas, and potatoes to the sauce, mixing well to combine. Remove from heat.
Place one pie crust in a 9-inch pie dish. Pour the chicken mixture into the crust.
Cover with the second pie crust, sealing the edges and cutting slits in the top to allow steam to escape.
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Let cool for a few minutes before serving.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes

Kcal: 350 kcal | Servings: 6 servings

Donna Recipes

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