Savvy with Abbie

Whenever I think of Sloppy Joe's I think of my childhood. I can't remember if it was church camp where we had them or just a part of our weekly family dinners at home (or maybe both) but they bring back a lot of great memories. Kevin sent me a recipe on Friday and *thankfully* I had all of the ingredients already at home except the meat. This recipe was actually shorter than what it said and the Sloppy Joe's turned out really really good. In fact, in the original recipe HERE , some of the comments stated that this was the best Sloppy Joe recipe they have made :) We added a few extra spices in it so feel free to customize to your liking :) Ingredients: 1 pound ground beef 1 cup ketchup 1/4 cup water 2 tablespoons brown sugar 2 teaspoons Worcestershire sauce 2 teaspoons mustard 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon salt 2 tablespoons chili powder 1 tablespoon paprika 4 hamburger buns Directions: In a large saucepan, cook bee

I've had Salsa Verde Before but never in a Chicken Casserole form. It was pretty good! This recipe called for Cream Cheese which is different than how I normally make it. The original recipe was found HERE . Our changes are below. Ingredients: 4 medium boneless skinless chicken breasts 8 oz cream cheese, softened 1 cup salsa verde Mozzarella cheese (almost one bag) The Marinade: Garlic Powder 1 tablespoon Olive Oil Red Pepper Flakes 1/2 teaspoon Italian seasoning Pepper Directions: Add olive oil, garlic powder, Italian seasoning, pepper, and red pepper flakes in a ziploc bag. Seal the bag and shake until mixed. I didn't measure the garlic powder, red pepper flakes or pepper. I just put some in the tab and mixed it until it was good. Add the chicken breast, seal, and massage so the chicken is covered in the marinade. Turn the oven on to 400 degrees. Arrange the chicken breasts in a baking dish. Spread the cream cheese over the chicken and season with pepper

This recipe originated from https://ohsweetbasil.com . We made this recipe our own: Ingredients: 4 Boneless, Skinless, Chicken Breast 1/4 Cup Butter 1 Pack of Italian Dressing Seasoning (Dry Mix) 1 22.6oz can of Cream of Chicken (Family Size) 1 8oz package of Cream Cheese Directions: Add butter, seasoning, and cream of chicken soup in the crockpot.  Add chicken breasts. Cook on high for 3 hours. Shred chicken and add Cream Cheese. Cook on high for 30-60 minutes.  Enjoy with White Rice or a side of veggies :) 

The original recipe was taken from HERE  I took this recipe and made it my own based on personal preferences. Ingredients: For the enchiladas: one tsp olive oil one 15.5oz can of Navy beans (I used Cannellini beans) two cooked and shredded chicken breast 1/4 cup water one chicken bullion one tbsp ground cumin one tsp. onion powder one tsp. garlic powder For the enchilada sauce: one tbsp butter one tbsp onion powder one cup chicken broth two tbsp flour salt 1/2 cup sour cream 3/4 cup cheese tortillas fresh cilantro Before mixing the ingredients, we need to create the shredded chicken breast. This was actually easier than I thought. I put three chicken breast in a pan, set the oven to 375 degrees, added 1/4 cup water in the pan and seasoned the chicken with salt and pepper. Cook 35 minutes.  I put the chicken in the refrigerator last night so it was not frozen when I put it in the oven. I only ended up using two of them for t

This recipe originated from  HERE I'll be honest, I don't like baked potatoes. But there is something about twice-baked that makes them so delicious. I took the recipe and made it my own based on our preferences.  Ingredients 4 medium potatoes, washed and dried olive oil 3 1/2 tablespoons butter, soft 1 cup Greek yogurt 1/4 cup buttermilk 1/2 teaspoon pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika one bag of frozen broccoli, cooked, chopped, and divided 2 cups cheese  Preheat oven to 400 degrees. Place potatoes in a baking dish and bake for one hour. Remove from oven. Once potatoes are cool enough to handle, slice each one in half, lengthwise.  Scoop out the potato pulp and place it in a large bowl. I used an ice cream scoop as it made it easier to scoop. Be sure to leave the skins intact and leave them on the baking sheet. Put some olive oil on the bottom of each skin and set aside.  Add t

With Fall quickly approaching, what better way to feel comfort than an easy potato soup in the crockpot. This is not at all a healthy soup but it is a quick soup for those busy weekdays or cool, crisp weekends. This cozy soup is perfect for Fall and Winter seasons. With frozen hash browns, bacon bits, cheese, and cream of chicken soup, how can you go wrong? Recipe inspiration:  https://www.keyingredient.com/recipes/917535034/easy-crock-pot-potato-soup/ I found the recipe (above) and adjusted the recipe to my taste. I did adjust some measurements and made some recommendations. Here is what I did for my Easy Potato Soup. Ingredients: 1 30oz. bag of frozen diced hash browns 1 32 oz. box of chicken broth 1 22 oz. can of cream of chicken soup 3 oz. of bacon bits 1 8oz package of cream cheese cheddar cheese (to sprinkle on top) pepper Turn crockpot on to low and add hash browns. Add box of chicken broth. Add cream of chicken soup (the original recipe