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~

OMG This Pizza

Happy Monday!

If you are not having a happy Monday yet, I bet you will after you eat this pizza. I have literally made pizza for the last 18 years and I thought that I nailed the recipe. But I didn’t…not at all. My skills have hit a whole new level and I am patting myself on the back.

So buckle in and watch this video and make sure you follow every step. If you do then you will want to send me money every week because I have just given you meaning to your life! I’m serious, my address will be listed below and I accept small and big bills.

Listed Ingredients

  • 2 packs of active yeast
  • 2cups of hot water
  • 4 tbsp of olive oil
  • 4 cups of flour
  • 2tsp of salt
  • plastic wrap
  • onion
  • bell pepper
  • ham
  • pepperoni
  • pasta sauce
  •  fresh mozzarella
  • When you’re watching the video please pay attention to how I put olive oil all on top of the crust and pushed fingerprints all around the crust. The olive oil will help the crust turn a pretty honey color and the fingerprints will make the pizza rise evenly.
  • Bake crust on 375 degrees for 15- 20 minutes and then add toppings. Bake for additional 15 minutes.

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

    ~BellaDonna~

    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~

    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!

    Ingredients

    • 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.

    ~BellaDonna~

    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!

    INGREDIENTS 

    • 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.

    Ingredients 

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

    ~BellaDonna~

    Sweet Sammie Rae’s Strawberry Cake and Cream Cheese Frosting

    I have a slight dislike and LOVE for my kids birthday. Dislike because they are getting older and closer to being adults. That is just a depressing thought for me. So we are going to stop talking about that RIGHT NOW! Okay, Moving on.

    I love birthday time because I get to create a new cake and design it anyway my kids desire. I may not be a huge fan of some of the flavors they want me to make. But this isn’t my birthday, so I do what they like. Which brings me to Samantha’s birthday cake this year. She loves strawberry cake and I never knew just how much until now. I have never made this cake and I must admit that I wasn’t very hopeful.

    The first thing I did was hit Pinterest for some awesome ideas. I was quite concerned that I would get a bad batch of strawberries which would destroy the flavor of my cake. I then stumbled across a recipe that hit right on my issue. The recipe called for frozen strawberries. I learned that you should always use frozen strawberries because the taste will remain consistent.

    Often times the cake batter will call for gelatin but I chose to go without it in my recipe. Not for any particular reason, just didn’t want to use it. Also please note how I always place parchment paper at the bottom of the pans. This is a must for me because I have been known for not greasing my pans enough, which will cause your batter to stick.

    Ingredients For a 3 Layer Cake

    Preheat Oven 325 degrees

    Bake for 25-30 minutes

    • 3 Cups Flour
    •  2 1/4 Cups Sugar
    • 1 1/2 Tbsp Baking Soda
    • 3/4 Tbsp salt
    • 1 Tsp Vanilla
    • 2 Cups Strawberries
    • 3/4 Cups Oil
    • 4 Eggs

    Cream Cheese Frosting

    • 16 Ounces Cream Chesse ( (2) 8-ounce packs)
    • 3 Cups Heavy Whipping Cream
    • 1 Tsp Vanilla
    • 1 Cup Sugar

    Whip the cream cheese, Vanilla, and Sugar. Slowly add heavy whipping cream. Whip Until stiff peaks form.

    Please Watch the Video Below for step by step process.

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

    ~BellaDonna~

    Pumpkin Chocolate Chip Cookies

    I have so many loved ones that cook and do it well. We talk about food and how to make meals better all the time. Okay, when I say meals I mean sweets! Please don’t judge me! It’s okay if you indulge every once in a while. RIGHT?

    I am a strong believer in living life to the fullest which, to me means having a few treats once in a while.

    I will never enter my fall season without a good meal and a banging treat. I can’t explain the joy that I feel when I’m in the kitchen with candles lit, the fireplace going, soft music playing, the oven on and fresh homemade cookie dough going into the oven.

    Allow me to backtrack and give you the story behind this cookie. I was on the phone with my niece and she was making cookies with her daughter. So, of course, I had to ask what kind. I almost dropped the phone when she told me pumpkin chocolate chip. I just knew that this was a home run and could not wait to make it. My niece was going crazy over the texture of the cookie and how many cookies she was able to make.

    Needless to say, she was right. I hope you all love these cookies as much as we do. But the best part is you should have all of the ingredients in your kitchen already, with the exception of pumpkin puree.

    Ingredients

    • 1/2 can of Pumpkin puree
    • 1/2 cup unsalted Butter
    • 1 tbs vanilla extract
    • 1 tsp salt
    • 1 egg
    • 3/4 sugar
    • 3/4 brown sugar
    • 1/2 tsp allspice
    • 3/4 tsp baking soda
    • 1 1/2 cup flour
    • 1 tsp ground cinnamon
    • 1/2 bag of chocolate chip

    Serving 2 dozen cookies

    Cook Time 12 mins on 350 degrees

    In a large bowl add dry ingredients and slowly add in the pumpkin puree, egg, butter, and vanilla extract. Lastly, add chocolate chips and then roll the entire batter on parchment paper and place in the refrigerator for a minimum of 1 hour. The longer the dough rest the more the flavors will infuse into the dough.

    Grease your pan or use parchment paper. Roll the cookies and place 6 to 8 on the sheet at a time.

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

    ~BellDonna~

    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!!!

    Ingredients

    • 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!

    ~BellaDonna~

    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~