Savvy with Abbie

I'm still on my health kick but been maintaining weight or going up and then back down so no new updates there. Last week (or maybe earlier this week? These past two weeks have been so jumbled I don't even know!) we had these amazing Buffalo Chicken Egg Rolls. The recipe was originally from Skinny Taste and can be found HERE . We adapted this recipe into our own below. These were AMAZING with Ranch dressing and so delicious baked. Ingredients: 4 boneless skinless chicken breasts Enough chicken broth to cover the chicken breasts 2oz 1/3 less fat cream cheese, softened 1/2 cup mild taco sauce Egg roll wrappers olive oil spray Ranch, for dipping Directions: Place the chicken in the slow cooker and add enough chicken broth to cover. Cook high 4 hours. Remove and shred with two forks. Discard the liquid. Meanwhile, combine the cream cheese and mild sauce together until smooth. I used my hand mixer. Add the chicken and mix well. Place an egg roll wrapper on a clean

My friend shared this Empanada recipe on Facebook from Skinny Taste. The original recipe can be found HERE . This recipe consists of homemade dough which, to me, was the hardest part. I added one Fage yogurt which I don't think was enough. The empanadas did turn out really really good and I was able to make about ten, but I would suggest using one cup of yogurt (and Fage yogurt) like the original recipe calls for. Here is my version: Ingredients: 1/2 pound ground beef 1/2 teaspoon garlic powder 1/2 teaspoon cumin 1/2 teaspoon salt 1/4 teaspoon chili powder 1/4 teaspoon paprika 1/4 teaspoon basil 1/4 teaspoon onion powder 2 tablespoons water 2oz tomato paste 2oz mild taco sauce Shredded cheddar cheese (as much as you would like) Ingredients for the Dough: 1 cup and 5oz of flour 1 1/2 teaspoons baking powder 3/4 teaspoon salt 1 cup Greek Yogurt (must be Stonyfield or Fage, not Chobani) 1 egg, beaten Directions: Brown beef in a large skillet. When

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