You don’t have to fry your food for it to be crispy and delicious. Try putting an egg wash on top of your empanadas and slide into the oven. Place the oven on 375 degrees and cook for 20-25 minutes.

But let me tell you the best part about this meal, other than the fact that it is Keto friendly. (However if you are trying to lose weight then leave out the potatoes and of course use almond flour). There is always so much of the filling left and you know what that means right? Yep break out your favorite chips and start dipping.

So yesterday was Super Bowl Sunday and I wanted to make something delicious but not loaded with calories. When I’m watching the game I like to eat and serve finger foods. I’m usually a huge fan of wings but I wanted to switch it up this year and I am so glad I did.

When I initially looked up the recipe for empanadas I saw that frying was a popular method but not something that I wanted to do. The less grease in my life the better. So I decided to bake them, which was perfect because the crust is prepared the same way you would make a pie crust. My pies always have a nice crust and are beautifully golden because of the egg wash. Without the egg wash your empanadas will have a dull appearance because of the flour. A simple wash will make them glow.

Please feel free to use chicken, tofu, shrimp, sausage, vegetarian plant-based sausage or ground beef. You can’t go wrong with any of these options. I used Ground beef and for my nonmeat lovers, I used vegetarian plant-based sausage.

If your crust is homemade then please make this before you begin your filling. You want to place the prepared crust in the refrigerator for at least 30 minutes. Begin by sifting flour into a bowl and 2 sticks of melted butter, slowly pour in 1-1 1/2 cups of water. Place in plastic wrap and place in refrigerator for 30 minutes.

Begin by browning your meat add seasonings and chopped vegetables. cook on low for 5 minutes and then add potatoes, green chiles, enchilada sauce, and pureed tomatoes. Cook on medium heat for 5 minutes and then low heat for 10-15 minutes. Place filling into a bowl and look cool for 15 to 30 minutes.

Ingredients For Filling

  • 2 pounds ground beef
  • 1/2 of the vegan plant-based sausage roll cooked separately of course
  • 5 medium-sized potatoes
  • 2 tsp oregano
  • 2 tsp black pepper
  • 1 onion
  • 2 red pepper
  • 2 green pepper
  • 2 cloves garlic
  • 2 tsp salt
  • 3 tsp cumin
  • 2 tsp paprika
  • 2 tsp chili powder
  • 1 can of green Chile’s
  • 1 can of enchilada sauce
  • 1 large tomato fresh or 1 can


  • 1-1 1/2 cup of water
  • 2 sticks of melted butter
  • 3 -3 1/2 cups of flour of your choice.

Cut the dough into 4 sections and then cut again. Form it into a ball and then roll them out, stuff, fold, rub egg wash on top and bake on 375 degrees for 20-25 minutes.

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


Chocolate Crescent Rolls

I am determined to learn how to make crescent rolls like Meryl Streep on “It’s Complicated”. I absolutely love every bit of that movie but the baker in me keeps rewinding the scenes of her in the bakery. I think I would feel like I had died and gone to heaven if I had a bakery that looks exactly like hers.

One Day I will!!!

Okay, so there is a scene where she is making huge chocolate crescent rolls for Steve Martin and the way she is rolling out the dough and sprinkling chocolate chips is AMAZING!! I swear I have seen that part a thousand times and it will never get old.

Out of total inspiration from this movie… I present to you my chocolate chip Crescent rolls. Stay tuned for a bigger version in the near future.


  • 1 cup Heavy Whipping Cream
  • 12-ounce package of Chocolate chips
  • 1 can of Crescent Rolls or Refrigerated Dough

Watch the video below and enjoy making this easy recipe!

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


Ravioli with Sautéed Spinach

I love the month of December so much. It is a beautiful time of year, and for me, it’s a great time to cook and bake. I hope all enjoy some of these delicious and easy to prepare meals.

During Thanksgiving, I prepared Ravioli with a light cream sauce, and we LOVED IT! But this time I wanted to try it with my favorite pasta sauce. You can find how I prepare my sauce in a previous post. In that post, you will learn how to amp up your can sauce as well as making a homemade sauce. Either way, you will be pleased with the result.

I chose to amp up my favorite can sauce with this particular recipe. I was rushing against time and trying to get dinner on the table quickly. So I grabbed up one of my new favorite items from Target and broke out the pots and pans.

I can’t express enough how much I love the Ravioli from Target. It has a fresh taste and ingredients that I can pronounce. So that’s a win. If I can read them, I can eat it!


  • 1 package of Ravioli
  • 6 to 8 cups of Spinach
  • 2 TBSP Extra Virgin Olive Oil
  • 2 TBSP of Black Pepper
  • 2 TBSP Garlic Powder or 2 cloves of Garlic
  • 3 TBSP of Oregano

Bring water to a boil and cook Ravioli for 4-5 minutes, drain noodles and set aside. In another pan add olive oil to a warm pan, spinach, garlic powder or garlic cloves, black pepper, and oregano.

Please watch the video below and leave me any questions or comments that you may have.

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


Ravioli With a Light Creamy Sauce

I can only speak for myself when I say that motherhood can make you feel like you are constantly jumping through hoops of fire. My day starts at 6:30 am, and I a moving nonstop until 8:30 pm. Your life can literally feel like it will blow up in flames when you have 3 kids that like to play every sport known to man, a husband that travels and you also work. Sometimes I find a quiet spot in my house and just stare at the wall. I don’t think I even blink. I’m too tired to blink. 

But guess what everyone still has to eat. They train like athletes (because they are) So they have to eat like an athlete. Which means I live at the grocery store!!!

NO… really I do. I buy 2 gallons of milk and 2 cartons of eggs every time I go to the grocery store. My 6’3 and 210-pound son can drink half a gallon a day. Somehow that makes me proud and want to cry at the same time. During football season his appetite doubles.

I am constantly thinking of meals to feed this human tank and his athletic siblings. Sometimes I just want to throw oatmeal on the table for dinner and then collapse on the floor. But I can’t do that so, I depend on quick go-to meals.

I would love to spend 2 hours a day in the kitchen with my apron on, a fresh coat of makeup, and clean hair in an elegant French roll. Oh and don’t forget high heel shoes and while we are at it……make them red bottoms. But that is not what you will find when enter my kitchen. I may or may not have showered, hair tied in a ponytail and red watery eyes with a dazed and delusional look in my eyes.

So if you can relate to me then follow this recipe below, watch the video and get to cooking!


  • 1 pack of Ravioli (purchased at Target)
  • 2 tbsp. butter
  • 4 tbsp. extra virgin olive oil
  • I onion
  • 1 red pepper
  • 2- 3 cups milk
  • 3  tbsp. flour
  • 3 tbsp. goat cheese
  • 2 garlic cloves or
  • 2 cup mozzarella
  • 1 cup shredded parmesan
  • Dry oregano
Bring water to a boil and add pasta. Remove and drain water after 4 minutes. In a separate pan add oil and butter. Sauté onion and red pepper. Add flour, goat cheese, and garlic. Slowly stir in milk and add all of the cheese. Place Ravioli back in the pot and sprinkle with Oregano and serve warm.


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


Jumbo Stuffed Pasta 🐚

My love for Italian food is ridiculously crazy. If I don’t make it once a week, then you know something is wrong with me. I have made everything from Manicotti to Baked Ziti, Ravioli, Tortellini, Lasagna, Italian Meatballs, and everything in between. Did I already say that I LOVE pasta? Oh okay, I think you get it.

If you follow me on Instagram and check out my insta stories you will see that I make pizza a lot. I make it so much that I can do it in my sleep. So based on that you might think that pizza is my favorite Italian meal. NOPE! You would be wrong.

Hands-down one of my favorite meals to try are stuffed jumbo shells. I have had them stuffed with cottage cheese and spinach, lobster, shrimp, ground beef, and Italian sausage. There is an endless number of options! But let me tell you two secrets to having a fantastic shell.

Step one….. do not overcook the shell that is the absolute worst thing you can do. Overcooking your shell’s will cause them to become limp and making it impossible for your ingredients to stay inside.

Step two…..stuff the heavens out of your shells. No one wants a half stuffed shell at least not me!!!


  • One box of Jumbo Shells
  • 6 cups fresh spinach
  • 2 cups cottage cheese
  • Two teaspoons Black pepper
  • Teaspoon Salt
  • 8 ounces of mozzarella cheese
  • Parmesan cheese

Boil your pasta shells for 5 minutes and set aside to cool.

In a heated pan add olive oil and sauté your spinach.

Any large bowl mix cottage cheese, mozzarella cheese, black pepper, salt, and spinach.

Begin to stuff shells 🐚, place them in your pan and drizzle with olive oil.

Cover and Bake on 375° for 20 minutes

Uncover and broil for two minutes.

Please refer to my previous post on amping up bottled pasta sauce or making homemade sauce.

To complete your meal add either my crusted Parmesan salmon Or fettuccine, thin pasta noodles or baked chicken.

I always add a large Caesar salad with this meal. Just adds that bit of a crunch that you need.

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


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.


  • 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!


Twice Baked Sweet Potato 🍠

I am trying to eat clean and limit my cookie intake, but occasionally I get weak. Then I bake a dozen cookies and eat half of them in one sitting. So to prevent that from happening I made twice baked sweet potatoes.
Your desire for a 300 calorie cookie will be gone once you have eaten at least two of these yummy treats.
I have a large family, so I must use anywhere from 6-8 potatoes.

Please watch the videos below and enjoy this quick, easy and delicious recipe.


    • 7 Potatoes
    • 1/2 Cup Brown Sugar
    • 2 tbls of Melted Butter
    • 1 tbls ground cinnamon
  • Bake on 375 degrees for 40 minutes or until soft. Let them cool for 10 minutes. They are too hot to handle…trust me!

    Add all of your ingredients and mix.

    Time to put that delicious mixture bake into the potatoes and bake on 375 degrees for 10 minutes.

    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.


    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

    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

    Protein Cakes 🥞

    What if I told you that I have a recipe that will make your pancakes taste like a yellow cake. But with great benefits and no need to use syrup, your cakes will be sweet enough.

    If many of you are like me then you want to give your family as well as yourself a great protein based breakfast. Lets face it pancakes do not have a significant amount of protein. I know that you can buy pancakes that will contain 14 grams of protein or higher. But you will be paying WAY to much for it. I don’t know about you but I like to save money 💰.

    So I  did something so simple and affordable and changed my pancakes forever. The best part of this recipe is that you can change it every time you make it. I have added fresh blueberries, walnuts, pecans, bananas, dark chocolate chips. The list can go on and on, but I think you get the point.

    Watch the video below, get out your ingredients and lets go!

    Ingredients 1

    • 1 box of pancake mix
    • 2 cups of milk
    • 1 cup of coconut milk
    • bag of dark chocolate chips, or anything of your choice
    • 8-10 scoops of vanilla protein

    Please let me know what you think of this recipe.

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

    ~Bella Donna~