Donna Recipes

One-Pot Lemon Garlic Chicken

Zesty Lemon Garlic Chicken Cooked to Perfection in One Pot

Ingredients:

4 chicken thighs, bone-in and skin-on
2 tablespoons olive oil
4 cloves garlic, minced
1 lemon, zested and juiced
1 cup chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
1 cup cherry tomatoes, halved
1 cup green beans, trimmed
Fresh parsley, chopped (for garnish)

Directions:

In a large pot or Dutch oven, heat olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then add them to the pot, skin-side down. Sear for about 5-7 minutes until the skin is golden brown. Flip the chicken and cook for an additional 5 minutes. Remove the chicken from the pot and set aside.

In the same pot, add minced garlic and sauté for about 1 minute until fragrant. Pour in the lemon juice and chicken broth, scraping up any browned bits from the bottom of the pot. Stir in the lemon zest, thyme, and oregano.

Return the chicken to the pot, skin-side up. Add the cherry tomatoes and green beans around the chicken. Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.

Once cooked, remove the pot from heat and let it sit for a few minutes. Garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes

Kcal: 350 kcal | Servings: 4 servings

One-Pot Chicken Alfredo

Creamy One-Pot Chicken Alfredo Pasta

Ingredients:

1 pound (450g) boneless, skinless chicken breasts, cut into bite-sized pieces
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
8 ounces (225g) fettuccine pasta
2 cups chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup frozen peas
Fresh parsley, chopped (for garnish)

Directions:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and season with salt, pepper, and Italian seasoning. Cook for about 5-7 minutes, or until the chicken is browned and cooked through. Remove the chicken from the pot and set aside.

In the same pot, add the minced garlic and sauté for about 1 minute, or until fragrant. Add the fettuccine pasta, chicken broth, and heavy cream. Stir to combine and bring to a boil.

Reduce the heat to a simmer and cover the pot. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid has thickened.

Return the cooked chicken to the pot and stir in the grated Parmesan cheese and frozen peas. Cook for an additional 2-3 minutes, or until the peas are heated through and the cheese is melted.

Serve immediately, garnished with fresh parsley.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 620 kcal | Servings: 4 servings

One Pan Fajita Pasta

Sizzling Fajita Pasta in a One-Pan Wonder

Ingredients:

8 oz (225 g) pasta (penne or fusilli)
1 tablespoon olive oil
1 onion, sliced
1 bell pepper, sliced (red or yellow)
1 bell pepper, sliced (green)
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 cups vegetable broth
1 cup cherry tomatoes, halved
1 cup black beans, drained and rinsed
1 cup corn (fresh or frozen)
1/2 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)

Directions:

In a large skillet, heat olive oil over medium heat. Add the sliced onion and bell peppers, sautéing for about 5 minutes until they begin to soften.
Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for an additional 1-2 minutes until fragrant.
Add the pasta to the skillet, followed by the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and has absorbed most of the liquid.
Stir in the cherry tomatoes, black beans, and corn. Cook for another 2-3 minutes until heated through.
Remove from heat and sprinkle the shredded cheese on top. Cover the skillet for a few minutes to allow the cheese to melt.
Garnish with fresh cilantro and serve with lime wedges on the side.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 380 kcal | Servings: 4 servings

One-Pot Mushroom Orzo

Creamy Mushroom Orzo Delight

Ingredients:

1 cup orzo pasta
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
8 ounces mushrooms, sliced (such as cremini or button)
2 cups vegetable broth
1 cup spinach, chopped
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until translucent.
Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are tender and have released their moisture.
Add the orzo to the pot, stirring to combine with the mushroom mixture. Pour in the vegetable broth and bring to a boil.
Reduce the heat to low, cover, and let simmer for about 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed.
Stir in the chopped spinach, heavy cream, and grated Parmesan cheese. Cook for another 2-3 minutes until the spinach is wilted and the mixture is creamy. Season with salt and pepper to taste.
Remove from heat and garnish with fresh parsley before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 320 kcal | Servings: 4 servings

Easy Homemade Crockpot Chicken Noodle Soup

Comforting Chicken Noodle Soup Made Effortless in Your Crockpot

Ingredients:

1 pound boneless, skinless chicken breasts
4 cups chicken broth
2 cups carrots, sliced
1 cup celery, chopped
1 onion, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
1 bay leaf
Salt and pepper to taste
2 cups egg noodles
Fresh parsley for garnish (optional)

Directions:

Place the chicken breasts at the bottom of the crockpot.
Add the chicken broth, carrots, celery, onion, garlic, thyme, parsley, bay leaf, 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.
Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot.
Add the egg noodles to the crockpot and stir to combine. Cover and cook on high for an additional 30 minutes, or until the noodles are tender.
Taste and adjust seasoning if necessary. Remove the bay leaf before serving.
Garnish with fresh parsley if desired and enjoy your warm bowl of soup!

Prep Time: 15 minutes | Cooking Time: 7 hours | Total Time: 7 hours 15 minutes

Kcal: 320 kcal | Servings: 6 servings

Slow Cooker Sautéed Steak

Tender and Flavorful Slow Cooker Sautéed Steak

Ingredients:

2 pounds flank steak, sliced into thin strips
1 tablespoon olive oil
1 onion, sliced
3 cloves garlic, minced
1 bell pepper, sliced
1 cup beef broth
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

In a large skillet, heat olive oil over medium-high heat. Add the sliced flank steak and sear for 2-3 minutes until browned on all sides. Remove the steak from the skillet and set aside.
In the same skillet, add the sliced onion, garlic, and bell pepper. Sauté for 3-4 minutes until the vegetables are softened.
Transfer the seared steak and sautéed vegetables to the slow cooker. Pour in the beef broth, soy sauce, Worcestershire sauce, dried thyme, smoked paprika, salt, and pepper. Stir to combine.
Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the steak is tender and the flavors are well combined.
Once cooked, taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 6-8 hours | Total Time: 6 hours 15 minutes

Kcal: 320 kcal | Servings: 6 servings

One Pot Taco Pasta

Deliciously Spiced One Pot Taco Pasta for a Quick and Easy Meal

Ingredients:

12 oz (340g) pasta (penne or rotini)
1 lb (450g) ground beef or turkey
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 packet taco seasoning
1 can (15 oz) diced tomatoes with green chilies
1 can (15 oz) black beans, drained and rinsed
2 cups beef or chicken broth
1 cup corn (frozen or canned)
1 cup shredded cheese (cheddar or Mexican blend)
Salt and pepper to taste
Fresh cilantro, chopped (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 ground beef or turkey to the pot, breaking it apart with a spoon. Cook until browned, about 5-7 minutes. Drain excess fat if necessary.
Stir in the taco seasoning, diced tomatoes (with their juices), black beans, corn, and broth. Bring the mixture to a boil.
Add the pasta to the pot, stirring to combine. Reduce the heat to a simmer, cover, and cook for 10-12 minutes, or until the pasta is al dente and has absorbed most of the liquid.
Remove the pot from heat and stir in the shredded cheese until melted and creamy. Season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 450 kcal | Servings: 6 servings

Chicken Pot Pie Bake

Comforting Chicken Pot Pie with a Flaky Crust

Ingredients:

2 cups cooked chicken, shredded
1 cup frozen mixed vegetables (peas, carrots, corn)
1/2 cup onion, chopped
1/2 cup celery, chopped
1/4 cup butter
1/4 cup all-purpose flour
1 3/4 cups chicken broth
1/2 cup milk
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and pepper to taste
1 package refrigerated pie crusts (2 crusts)

Directions:

Preheat oven to 425°F (220°C).
In a large skillet, melt butter over medium heat. Add the chopped onion and celery, and sauté for 3-4 minutes until softened.
Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in the chicken broth and milk, and bring to a simmer. Cook until the mixture thickens, about 5 minutes.
Add the shredded chicken, frozen mixed vegetables, thyme, garlic powder, salt, and pepper to the skillet. Stir to combine and remove from heat.
Roll out one pie crust and place it 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 for steam to escape.
Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for a few minutes before serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes

Kcal: 350 kcal | Servings: 6 servings

White Chicken Enchilada Skillet

One-Pan Creamy White Chicken Enchiladas

Ingredients:

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, diced
1 onion, chopped
2 cloves garlic, minced
1 can (10 oz) green enchilada sauce
1 cup sour cream
1 cup shredded Monterey Jack cheese
1 cup corn kernels (fresh or frozen)
1 can (15 oz) black beans, drained and rinsed
8 small corn tortillas, cut into strips
1/4 cup fresh cilantro, chopped
Salt and pepper to taste

Directions:

Heat olive oil in a large skillet over medium heat. Add the diced chicken and cook for 5-7 minutes, or until the chicken is cooked through and no longer pink. Season with salt and pepper.
Add the chopped onion and minced garlic to the skillet, cooking for an additional 2-3 minutes until the onion is translucent.
Stir in the green enchilada sauce, sour cream, corn, and black beans. Mix well to combine all ingredients.
Add the tortilla strips to the skillet, gently folding them into the mixture until they are well coated.
Sprinkle the shredded Monterey Jack cheese over the top and cover the skillet. Reduce heat to low and let it simmer for about 5 minutes, or until the cheese is melted and bubbly.
Remove from heat and garnish with fresh cilantro before serving.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 350 kcal | Servings: 4 servings

Honey Mustard Chicken & Potato Bake

Savory Honey Mustard Chicken with Crispy Potatoes

Ingredients:

4 chicken thighs, bone-in and skin-on
4 medium potatoes, diced
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Preheat oven to 400°F (200°C).
In a large bowl, whisk together honey, Dijon mustard, olive oil, minced garlic, dried thyme, salt, and pepper to create the marinade.
Add the chicken thighs to the bowl and coat them thoroughly with the marinade. Let them marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).
In a large baking dish, spread the diced potatoes evenly. Drizzle with olive oil and season with salt and pepper, tossing to coat.
Place the marinated chicken thighs on top of the potatoes in the baking dish.
Pour any remaining marinade over the chicken and potatoes.
Bake in the preheated oven for 45-50 minutes, or until the chicken is cooked through and the potatoes are golden and crispy. The internal temperature of the chicken should reach 165°F (75°C).
Remove from the oven and let it rest for a few minutes before garnishing with fresh parsley.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 5 minutes

Kcal: 380 kcal | Servings: 4 servings