Savvy with Abbie

Last night Jace had his second basketball camp and he LOVED it. He did so good and at the end, they played a little 3-on-3. Not to be bias whatsoever, but he was pretty much the best one on the team ;)  Since we had to leave around 5, I made this Chicken Tetrazzini recipe around 3pm so we ate around 4:30. This meal wasn't too hard to make but just took a little over an hour to be done. I made another Chicken Tetrazzini recipe last year and it was SO good but this one was better! This one had Rotisserie Chicken instead of Chicken Tenders and Cream of Mushroom Soup instead of Cream of Chicken Soup. The original recipe that I used last night can be found HERE . I only made a few measurement changes and besides that, this recipe was PERFECT and 5-Stars! Would definitely make again! Ingredients: 1 16oz box of spaghetti noodles, cooked al dente, about 10 minutes 3 cups shredded rotisserie chicken 2 cans cream of mushroom soup 2 cups sour cream 1/2 cup chicken broth 1/2 cup melted butter

I initially wasn't going to post this recipe but when everyone liked it, I changed my mind :) I'm not a huge fan of ground turkey but I've been trying to focus on eating a little bit healthier since I haven't worked out in a few weeks. Jace and I had this recipe with tortilla chips and Kevin put it on his hot dog as like a chili dog. The only thing that made this recipe not-so-basic was all of the seasonings that went into it. It seemed like 25,000 ;) Most likely you will have most of these seasonings on-hand. Super easy to make and the original recipe is actually a Chicken recipe and can be found HERE . If you make this, let me know what you add or do to make it more interesting! Ingredients: 4 cups chicken broth 2 cans of Bush's Beans Great Northern (white beans) 1 tsp parsley 1 tsp cumin 1 tsp oregano 1 tsp paprika 1/4 tsp crushed red pepper 1/4 tsp pepper 1/4 tsp salt 1 pound ground turkey 1 tbsp onion powder 1 tbsp garlic powder Directions: In a skillet, on med

I have never made Paella before so last night I decided to make it in the slow cooker. I thought it would be a regular all-day slow cooker meal but it wasn't. I put it in the slow cooker for only about 1.5 hours so you should be able to start making it about two hours before dinner and be good. It wasn't super hard to make and we switched out the chorizo for turkey kielbasa and it tasted so good! The original recipe is from Rachael Ray HERE and ours is below! Ingredients: 2 tbsp EVOO 1 boneless, skinless chicken breast cut into bite-size pieces 3 tsp paprika powder 2 cups brown rice 1/2 tomato, diced 1 cup chicken broth 1/2 cup white cooking wine 1 turkey kielbasa horseshoe sausage, cut into pieces 1 tbsp onion powder 1 tbsp garlic powder 1/4 tbsp salt Parsley, to top Directions: In a large skillet, heat the EVOO over medium-high heat. Add the chicken in a single layer and sprinkle 1 1/2 tsp paprika powder on top. Season with salt and pepper. Cook, turn once, until golden, abo

This Buffalo Chicken Macaroni and Cheese recipe is definitely up there as one of the best Macaroni and Cheese meals that I have had. I don't like heat and this wasn't hot or spicy at all. The ranch dressing balanced out the wing sauce just perfectly. It seems really complicated because there are quite a bit of steps but it really wasn't too bad. The original recipe came from I am Baker HERE and our version is below. The only difference is we used macaroni noodles and replaced milk with heavy whipping cream. So delicious you guys and definitely worth trying this at least once! I would definitely make this again!  Ingredients for the chicken: 1 cup shredded rotisserie chicken 2 tbsp buffalo wing sauce 2 tbsp ranch dressing Ingredients for the macaroni and cheese: 8oz macaroni noodles, cooked al dente (about 5-6 minutes) and drained 1/4 cup butter 1/4 cup flour 2 cups heavy whipping cream, warmed about 45 seconds 1/2 tsp salt 1/4 tsp ground mustard powder 1 tsp garlic powder

If you are looking for the most amazing, irresistible, can't-stop-eating, fried ravioli, this is the recipe you want to make. Whenever I cook dinner, I always portion it for me, Jace, and then I put Kevin's in the microwave for him to eat later in the evening. I have NEVER made a recipe where I literally kept opening the microwave to steal some of Kevin's (shhh! Don't tell him!). That is literally how amazing it was. The only thing I different from the All Recipes St. Louis Toasted Ravioli recipe was that I used 10oz of ravioli instead of 12.5oz. I chose the four cheese ravioli as well and it added a lot more flavor to the fried ravioli. If you make this recipe, please comment below and let me know what you think. I promise you, you will love it as much as I did!  Ingredients: 2 tbsp milk 1 egg 3/4 cup bread crumbs 1/2 tsp salt 10oz four cheese ravioli, thawed vegetable oil 1 jar spaghetti sauce Directions: Combine milk and egg in a small bowl. Add breadcrumbs and salt

Jace had his basketball camp last night and he had SO much fun! He was in a group of only 5 kids and it was a fundamentals class so he was shown what to do and what not to do when it comes to dribbling and shooting. Since it took us 40 minutes to get there, we ended up eating really early yesterday, like 4pm. Jace helped me make this Rotisserie Chicken Shepherd's Pie before we left and it turned out amazing. I would definitely make this again. Kevin is focusing more on chicken and less on red meat so this was a perfect meal for him as well. The original recipe can be found HERE . We replaced the peas, celery and carrots with broccoli and I was surprised at how well it turned out! I didn't have any sides for ours but if you make this, I would love to hear what you added! Ingredients: 3 tbsp butter 1 tbsp onion powder 1.5 cups of broccoli 1 tbsp garlic powder 3 tbsp flour 1 cup chicken broth 1/4 cup milk 1 tsp dried thyme 1/2 tsp salt 1/4 tsp pepper 2 cups rotisserie or shredded