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Enchiladas The Keto Way

Sometimes I lie in bed thinking about food and what I should make for dinner the next day. Did I mention that I’m full when I do this? As you all know I love Pinterest and that is my go-to spot to find awesome meals.

Well, just the other day I stumbled across a real beauty. I look for low carb meals to prepare for dinner. So, I mostly rely on Keto recipes. But I have to either reduce or eliminate the cheese on the desired meal.

I always add more carbs to my meals for my family. So after I remove my portion I will then continue to prepare their dish. For instance, I added black beans to the enchiladas and then wrapped the mixture into soft shells. For my Pescatarian I added meatless sausage and all of the same ingredients below.

Once you get used to preparing 3 separate meals for everyone you will move quickly through the kitchen.  A sense of pride will come when you discover a multitude of ways to prepare the same meal that will please everyone.

Okay 4 ways to eat this

  1. Over a bed of lettuce
  2. Over Cauliflower Rice
  3. Soft shell or hard shell taco
  4. Meatless Sausage

INGREDIENTS

  • 1 Pound skinless chicken thighs
  • 1 Onion
  • 3/4 cup Enchilada Sauce
  • 1/4 cup water
  • 3 Avocados
  • Cheddar Cheese
  • 1 4 ounceGreen Chile peppers
  • 2 Tbs Coconut Oil
  • Iceberg lettuce or your choice of lettuce

Non Keto Add in

  • Black beans
  • Soft tortilla shell

Pescatarian Add in

  • Meatless Sausage separate pan

And all the same ingredients listed above

In a large heated pan add coconut oil and sear both sides of chicken breast. Remove from pan and add onion enchilada sauce water and green chili peppers add shredded chicken thighs back to the pan or keep them whole.

If using meatless sausage cook it the same way and at the same ingredients.

Next the choice is yours. Choose one of the four options or all of them. 😁

You could have chosen any blog to read but you chose mine and I’m honored!

~Belladonna~

 

Kung Po Chicken Stir Fry

I cook every day, and I hate repeating meals. I would prefer not to cook if I stand at the stove and recreate the same boring dish. Do you feel like that? Trust me, I know that it is difficult to be creative when you are busy with work, shuffling kids around to sports and other extracurricular activities. But if you are striving to have a healthy diet, then you need to put time aside for cooking.

The most important part of your diet is food, 80% to be exact and 20 % for exercise. I have been alive long enough to know that killing yourself in the gym and then coming home and eating any and everything that you lay your hands on will hinder your progress. Your determination to be a healthier version of you will quickly spiral and sink to all new low. So keep fresh vegetables, chicken thighs, salmon, real butter, and a good pot on deck!

Ingredients

  • 1- 1 1/2 cups of PF Chang Kung Po Sauce
  • 12 Chicken Thighs
  • 2 Green Peppers
  • 2 Red Peppers
  • 1 Large Onion
  • Extra Virgin Olive Oil
  • Black pepper
  • Cumin
  • Oregano
  • Lawrys
  • 2 Heads of Broccoli
  • 1 Head of Cauliflower
  • 1/2 Bag of mini carrots and cut in half
  • 3 cups of spinach
  • 3- 4 cups of Brown Rice
  • Green Beans
  • Salmon is also an awesome substitute for the chicken thighs

You have the option of cooking your brown rice in the same pot with all other ingredients or solo. I also will alleviate the chicken broth many times when making this meal. The meat will create so much liquid that adding more seems pointless.

Place pot on medium heat, add seasoned Chicken thighs, cook for 5 minutes on both sides. Add all veggies, cover, and place on low heat.

In separate pot prepare rice (according to package directions) or add to the chicken, once it is completely cooked and all veggies are tender. If there isn’t enough liquid in the pot add 2 cus of low sodium chicken broth. add rice and cook on low for 40 minutes. Pour Kung Po Sauce over the entire one-pot mixture. slowly stir and serve.

You could have chosen any blog to read but you chose mine and I’m honored.

~BellaDonna~

Squash Tacos 🌮

Y ‘all ain’t ready for this but I’m going to tell you anyways to STOP whatever you are doing.

Right now I just need you to focus!

Take a sit and get ready to watch the video of the best twist for taco night. If you are anything like me then you probably don’t know much about cooking squash. I am stepping out of my comfort zone and chopping squash.

I was skeptical about making my tacos with squash. Now I’ve made squash soup and I’ve sautéed it, and even grilled it. But never I have I had squash on my tacos. But this year I am trying to clean up my eating and make as many healthy recipes that I can. I’m in the fitness industry so this is what I should be doing. Right? If I refuse to eat right then how can I tell others to. Now don’t get me wrong you will fine some recipes on here that will have you on the tread meal for a week straight! But that’s okay because sweating is good for you honey.

Okay so lets get to the kitchen and burn up some pots! Get all your ingredients out and lets play.

Ingredients

  • 1 large squash
  • Large yellow onion
  • 1 clove of garlic
  • 1 4 ounce can of green Chile
  • 1 8 ounce can of enchilada sauce
  • 1 tbsp. of cumin
  • 1tsp of salt
  • 2 tsp. of pepper
  • 2 tsp of  chili powder
  • 1 8 ounce can of drained and rinsed black beans
  • mozzarella, cheddar, or any type of cheese of your choosing

Be careful when you are slicing up your squash. I cut myself because the squash wasn’t ripe enough and I was growing impatient (rookie mistake) and was getting quite wild while slicing the skin. okay so lets get passed my stupidity and watch the video below.

Okay ya got it? YAYYYY

After you put the final layer of cheese on, place it in the oven on broil and let cook for 5 min.  I STRESSSSSSSSSSS 5 minutes. It will burn and look a hot mess if you leave it in there any longer than that.

Thank you for watching and please come back!!💗

You could have chosen any blog to read but you chose mine and I am honored!

~Bella Donna~

Squash Tacos 🌮

Y ‘all ain’t ready for this but I’m going to tell you anyways to STOP whatever you are doing.

Right now I just need you to focus!

Take a sit and get ready to watch the video of the best twist for taco night. If you are anything like me then you probably don’t know much about cooking squash. I am stepping out of my comfort zone and chopping squash.

I was skeptical about making my tacos with squash. Now I’ve made squash soup and I’ve sautéed it, and even grilled it. But never I have I had squash on my tacos. But this year I am trying to clean up my eating and make as many healthy recipes that I can. I’m in the fitness industry so this is what I should be doing. Right? If I refuse to eat right then how can I tell others to. Now don’t get me wrong you will fine some recipes on here that will have you on the tread meal for a week straight! But that’s okay because sweating is good for you honey.

Okay so lets get to the kitchen and burn up some pots! Get all your ingredients out and lets play.

Ingredients

  • 1 large squash
  • Large yellow onion
  • 1 clove of garlic
  • 1 4 ounce can of green Chile
  • 1 8 ounce can of enchilada sauce
  • 1 tbsp. of cumin
  • 1tsp of salt
  • 2 tsp. of pepper
  • 2 tsp of  chili powder
  • 1 8 ounce can of drained and rinsed black beans
  • mozzarella, cheddar, or any type of cheese of your choosing

Be careful when you are slicing up your squash. I cut myself because the squash wasn’t ripe enough and I was growing impatient (rookie mistake) and was getting quite wild while slicing the skin. okay so lets get passed my stupidity and watch the video below.

Okay ya got it? YAYYYY

After you put the final layer of cheese on, place it in the oven on broil and let cook for 5 min.  I STRESSSSSSSSSSS 5 minutes. It will burn and look a hot mess if you leave it in there any longer than that.

Thank you for watching and please come back!!💗

You could have chosen any blog to read but you chose mine and I am honored!

~Bella Donna~

Chili Time

It is a cold and rainy day here in Georgia and all I can think about is a comforting meal. I don’t know about you but my go to feel good meal is Chili. The key to really good chili is to stay away from can beans. Just give yourself 5 extra minutes to bring water beans to a boil for 5-10 minutes and then let them soak for 1-2 hours.

I have a large family and we are all athletic and therefore have a healthy appetite. Which means I spend a lot of time in the kitchen. So I like to think of meals that we can repeat at least once in the week.

Enough chit chat…Let’s start cooking!

Ingredients

  • olive oil
  • 3-5 Pound Roast
  • 1 bag of kidney beans
  • 1/2 bag of black beans
  • 1 Large Onion
  • 2 Red Peppers
  • 2 Green Peppers
  • 3 Garlic Cloves
  • Black Pepper
  • Season Salt
  • Oregano
  • 2 (8-ounce cans of Beef Broth)
  • Cumin
  • Chili powder

I always switch up my ingredients, not by much but small details. Such as adding beer or wine to make my sauce. I will add that particular recipe to my blog at a later date.

The first thing you want to do is cook your roast. I put my roast in the crockpot and season it with olive oil, lawrys, black pepper, oregano, cumin, chili powder and let cook for three hours.

While that’s going bring your beans to a boil and then let it sit for two hours then rinse and drain. Sauté your vegetables with olive oil and then add fresh tomatoes.

Place your heat on low and cover until all vegetables are tender. Then add beef broth to your vegetables, add your beans and your roast. Slice your roast into small chunks so it’s easy to pick up with your spoon.

There are several options that you can eat along with your chili such as corn bread, rice, or nothing at all just eat your chili.

Please watch the video below for full details on cooking this delicious chili.

You could have chosen any blog to read but you chose mine and I’m honored!

~BellaDonna~

Shrimp Tacos 🌮 and Burritos 🌯 🌯

Ummm No I will not wait for Taco Tuesday to have some fun. I dive into my tacos any day of the week. I will mix up my main ingredients so that I can keep it fun and tasty. I like to try healthy light options so that I won’t feel guilty. Not to mention it allows me to have a few chips, queso and a margarita!
Enough chit-chat, let’s start digging into these tacos and burritos.
Here is the quick and easy recipe. Don’t be afraid to switch up the ingredients and have fun with it.

Ingredients

    2 cans black beans
    4 ounce can green chilies
    1 chopped green pepper
    1 chopped red pepper
    1 can refried beans
    6 ounce can enchilada sauce
    2 tablespoons cumin
    1 tablespoon black pepper
    2 teaspoons garlic
    2 teaspoons chili powder
    30 to 40 shrimps
    10 whole wheat soft shells
    Pack of hard shells
    Romaine Lettuce
    Guacamole
    Sour cream

Heat oven to 350°

Bake burritos for 15 minutes and broil for 3 minutes

In a heated pan add extra virgin olive oil and green pepper and red pepper. After those are sautéed add black beans, Refried beans, green chili peppers, enchilada sauce and seasonings.

Lastly add shrimp. It only takes a good four minutes for shrimp to cook.

When I made the tacos, I wanted my family to have more lettuce in their hard shells, so I thought of a creative trick. I placed a whole piece of lettuce inside the taco shell and then added my shrimp mixture. It worked perfectly!!!!

Please watch the video below (uh oh fixing video) and leave me a comment and any questions you may have. Please don’t forget to follow and watch all of my other yummy videos.

You could have chosen any blog to read but you chose mine and I’m honored!

~BellaDonna~

Feel Good Friday with Parmesan Crusted Salmon

What are you eating this weekend and what are your workout plans? Now you know you need those workouts to be strong and lean. The weekend does not give you an excuse to quit. I can’t tell you how many times I woke up on a Monday and wanted to slap myself.

It is so hard to not go all in and just celebrate the weekend by eating everything in site and please don’t get me started on my love for margaritas and red 🍷   I mean just let me live and eat and be happy until Monday gets here and I have to deal with reality.

BUT……..

Tell yourself NO! You have to make a choice. You can’t go all in for two or three days straight. Yes, you can have a cheat meal but not a cheat weekend and then wonder why your energy is low. Not to mention those work clothes fitting a little to snug.

Now I’m not going to lie to any of you and tell you that I  will be a 100% clean eater. But I know one thing for sure, I will work out after I tear into this delicious pizza that I’m making tonight for dinner. So make sure you come back on Saturday for an amazing pizza recipe.

Until then let’s jump into my Saturday go-to meal, Parmesan Crusted Salmon.

It is easy to make, delicious and will allow you to have a little wine or your favorite cocktail and zero guilt.

Here are the items you will need.

  • 2 lbs Wild Caught Salmon
  • Creole Seasoning
  • Pepper
  • parmesan Grated Cheese
  • Italian Bread Crumbs
  • Olive Oil
  • Foil

preheat oven to 350 degrees

Bake for 20-25 minutes

Watch the video below and get started on this feel-good meal.

You could have chosen any blog to read but you chose mine and I’m honored! 💗

~BellaDonna ~

Not Your Average Stuffed Peppers

Okay so I might be late to the movement but I love Quinoa. It is absolutely delicious with everything. The first time that I made it I used water and then I saw a recipe that changed my life. I quickly switched from water to chicken broth and it changed my whole mindset of Quinoa.

But let me be completely honest and tell you that I don’t read directions well and because of that, I make foolish mistakes. For example, I didn’t know that I was supposed to rinse the Quinoa a few times before cooking. I simply ran water over it and threw it in the pot. The water was grimy and disgusting so I had to throw it out and start over again. Don’t even get me started on how I wasn’t prepared for how messy it can be while rinsing.

The bottom line here is, rinse the Quinoa in this!

Let’s get started
Ingredients

5 Red Peppers
1 cup of Quinoa
1 can of Black Beans
1 Large Tomato
1 tbsp of Oregano
1 tsp of Black Pepper
1 tsp of Salt
6 ounces of Fresh Mozzarella (already sliced if you like)
6 tsp of olive oil

Here is full video from beginning to end.

Cook the quinoa with chicken broth and let that thicken. Add tomato, black beans, and seassonings. Let simmer

Slice off the tops of each red pepper and rinse inside and out. Stuff the quinoa mixture inside, place mozzarella on top, drizzle with extra virgin olive oil.
Set oven to 375 degrees and cook for 10-15 minutes. Turn oven on broil and cook for additional 3-4 minutes.

serve while nice and warm,

You could have chosen any blog to read but you chose mine and I’m honored.

Bella Donna

Baked Bow Tie pasta and Chicken

I’m always trying to find a new recipe for a great pasta dish. Pasta is a great source of protein for athletes that need to feul up the night before a big game. Also awesome to eat at least 3-4 hours before a game. Since my house is full of athletes I try to think of new ways to amp up my dishes so they don’t get boring. I don’t know about you but I hate cooking the same crap over and over again. I’d rather not cook if I have to do that.

I like to keep my family guessing and see their expressions when they take that first bite. I truly get offended if they don’t say how much they like it…no pressure though! LOL

For me a meal is much more than a meal, its an event and it brings my family together. Nothing better than a feel good meal that will put everyone in a really good mood and forget about anything  that may have made you upset during the day. Sometimes with my kids schedules it is impossible to sit down and all it at the same time. But at least 5 times a week, we make that happen. My time with them will not always be at my finger tips so I take advantage of the time I have now.

Okay lets dig into this delicious dish. Grab your ingredients and watch the video below.

Ingredients

  • 1 onion
  • 3 tbsp butter
  • 1 tbsp flour
  • 2 cups milk
  • 2 cups chicken broth
  • 2 cups mozzarella
  • 1 box of bow tie pasta
  • 3 tbsp garlic goat cheese
  • 1 can of alfredo sauce
  • 3 cups of spinach
  • 4-6 chicken breasts

Start with butter and sauté one onion, whisk in flour until smooth. Add  milk, chicken broth. Next add goat cheese and keep stirring until it is completely melted, alfredo sauce and spinach.

Add bow tie pasta after it is cooked and water is drained. Sprinkle mozzarella and place dish in oven on broil for 3-4 minutes. Cheese will be dark golden and a beautiful crust will form.

If you want to add chicken for that extra protein, all you need to do is season it and bake for 20 minutes on 350 degrees.

Now the way that I like to serve this dish is by slicing the dish and taking out one scoop. Once you do that you will see all the yummy liquid. place the chicken in there and flip it once, then put the chicken on your plate and top it with the baked bow tie pasta.

I hope you all enjoy this recipe and let will share your reactions with me.

You could have chosen any blog to read but you chose mine and I am honored!

~Bella Donna~