Creamy Chicken Alfredo Pasta

 

We all have a different idea of what a great birthday gift. Mine is to make you your favorite dish or dessert. I like to see people happy and what better way to put a smile on the birthday boy or girls face than with food. Read More

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~

 

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~

Rae’s Veggie 🍔

Oh my do I have a treat for all of you. Let me begin by saying this, my daughter decided that she no longer wanted chicken beef pork or anything else besides seafood. So I had to step out of my comfort zone and learn how to make vegetarian meals and this one is a winner.

I have mixed and matched all types of ingredients together to make my veggie burger and I haven’t been satisfied until now. I mean you know I want to eat a veggie burger without knowing its a veggie burger. My daughter really enjoyed eating a good beef burger but she hated the way it made her feel. So, with me being the best mom ever (self-proclaimed)I had to try to make this veggie taste like beef.

Since there are three other people in my household that would prefer beef, this meal worked out perfect.

As I prepared my veggie burgers the beef burgers were cooking on a low to medium heat. That’s trick number one!

Trick number two is to cook your veggie burgers in the same pan that you cooked your beef burgers. Let the oil from the beef sink into your veggie burger.

Please watch the video below and let’s get started.

Ingredients

  • 2 cups breadcrumbs
  • 1 egg
  • 1 can black beans
  • 2 cups corn
  • 2 cups of veggie mix
  • Black pepper
  • 1 cup mushrooms
  • Guacamole
  • Hawaiian rolls
  • Barbecue sauce
  • Pickles

Makes 6 burgers

In your food processor mix black beans and veggie mix.In a large bowl mix ingredients from the food processor, corn, egg, and seasonings. Form your patties and place on a medium temperature. Cook each side for 10-15 minutes. Add a little barbecue sauce and flip one more time. Then add guacamole on top and of course a few pickles!

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

Spinach Artichoke Goat Grilled Cheese 🥪 Sandwich….Another Great Vegetarian and non Vegetarian meal

I am literally bursting out of my skin with excitement. I have stumbled upon one of the best sandwiches. Back in the day my sandwiches were really basic but over time that has changed.

You want to talk about someone that is greedy and always looking for the next best thing. I mean lets face it making the same meals everyday is just flat out boring. So I took your basic cheese toast and amped it up. I mean really you have so much cheese and yummy goodness in that sandwich. It is impossible to keep it all in. So keep Tostito chips near by and scoop up that warm cheese.

INGRIDIENETS

  • 1 ounce of butter
  • 1 tbsp. flour
  • 3/4 cup milk
  • 2 ounce of garlic butter goat cheese
  • 2 cups mozzarella or cheddar cheese
  • 6 ounces of artichoke
  • 2 cups spinach
  • tsp of salt
  • tsp of pepper
  • 8 slices of sourdough bread
  • butter for spreading on the bread

Add butter to your heated pan, flour and whisk in the milk, goat cheese, 2 cups of the cheese of your choosing. stir until all the cheese is melted.

Stir in the artichokes and spinach.

Separate pan lay 4 butter pieces of bread with deli meat. I used maple glazed ham, and low sodium chicken breast. Add the cheese, artichoke and spinach mixture on top of the deli meat then flip and repeat  on the opposite side.

I also left out the deli meat on one of the sandwiches and it was DELICIOUS.

img_6440

Thank you for watching and reading.

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

~Bella Donna~

Spinach Artichoke Goat Grilled Cheese 🥪 Sandwich….Another Great Vegetarian and non Vegetarian meal

I am literally bursting out of my skin with excitement. I have stumbled upon one of the best sandwiches. Back in the day my sandwiches were really basic but over time that has changed.

You want to talk about someone that is greedy and always looking for the next best thing. I mean lets face it making the same meals everyday is just flat out boring. So I took your basic cheese toast and amped it up. I mean really you have so much cheese and yummy goodness in that sandwich. It is impossible to keep it all in. So keep Tostito chips near by and scoop up that warm cheese.

INGRIDIENETS

  • 1 ounce of butter
  • 1 tbsp. flour
  • 3/4 cup milk
  • 2 ounce of garlic butter goat cheese
  • 2 cups mozzarella or cheddar cheese
  • 6 ounces of artichoke
  • 2 cups spinach
  • tsp of salt
  • tsp of pepper
  • 8 slices of sourdough bread
  • butter for spreading on the bread

Add butter to your heated pan, flour and whisk in the milk, goat cheese, 2 cups of the cheese of your choosing. stir until all the cheese is melted.

Stir in the artichokes and spinach.

Separate pan lay 4 butter pieces of bread with deli meat. I used maple glazed ham, and low sodium chicken breast. Add the cheese, artichoke and spinach mixture on top of the deli meat then flip and repeat  on the opposite side.

I also left out the deli meat on one of the sandwiches and it was DELICIOUS.

img_6440

Thank you for watching and reading.

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

~Bella Donna~

Lasagna with Meat and Without

I have so many weaknesses when it comes to food. I LOVE TO EAT but I love to cook  more. Being able to change your normal meals and make them a little bit more dazzling is so much fun to me. So I hope that you will try this recipe and then tweak it and make it your own.

There are so many different ways you can make lasagna and all of them are delicious. I love making lasagna because we always have so much leftover. Not to mention the ingredients have had time to marinate together and by the time you dig in the next day the flavors are bursting with goodness.

Now go get those pots and pans out. Its time to cook so put fear aside and just mix some of your favorite veggies together and add your sauce.

My favorite go to is listed here in detail.  I always make 3/4 with meat and the rest meatless. I also have to have a 3 layer lasagna, it looks beautiful when it is served on a beautiful plate. I plate my lasagna with a side salad and garlic bread because that is a must!

Bake on 375 wrapped tightly with foil for 40 min and uncover for 20 minutes. Let stand for 30 minutes and then slice and serve

Ingredients

  • Oven ready lasagna noodles
  • 3 lbs of meat
  • 1 green pepper
  • 1 onion
  • 1 red pepper
  • 1 head of broccoli florets
  • 1 head of cauliflower
  • 1 clove of garlic
  • cottage cheese
  • 8 ounces of mozzarella
  • 8 ounces of cheddar cheese
  • your choice of seasonings
  • 2 cans of pasta sacue ( my favorite is Bartoli)
  • olive oil

No need to boil your noodles if you bought the already baked noodles. So go right to adding olive oil to a hot pan and meat. Season to taste, and remove when cooked though out. Add veggies and more olive oil to the pan, once veggies are sautéed add sauce.

First layer, add meat and veggie mix, half of the cottage cheese mozzarella and cheddar cheese and repeat until you get to the top layer. The top layer will consist of everything with the exception of cottage cheese. cover with foil and bake on 375degrees for 40 minutes then remove foil and bake for an additional 20 minutes.

Let it cool for 15 minutes and enjoy.

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

~Bella Donna~