Savvy with Abbie

Ohhh eeeee. If you are looking for a meal that you will not want to stop eating, this is it. This Skillet Ravioli Lasagna is originally from Eating Well HERE and it is beyond amazing. It combines cheesy ravioli with ground beef, seasonings, marinara sauce, and fresh mozzarella. Will definitely make again! Ingredients: 1 package refrigerated cheese ravioli (24oz) 1 pound ground beef 1 1/2 tsp Italian Seasoning 1/2 tsp garlic powder 1/2 tsp Wine Smoked Garlic from Salt Smith 1/4 tsp pepper 28oz marinara sauce (I combined marinara sauce with tomato sauce) 8 oz small mozzarella balls, sliced or divided Directions: Preheat broiler. Bring a large pot of water to a boil. Cook ravioli according to package directions, drain and set aside. Meanwhile cook ground beef in the cast iron skillet over medium-high heat about 4-5 minutes using a wooden spoon until crumbled and cooked all the way. Season with Italian seasoning, garlic powder, salt and pepper.  Add marinara and tomato sauce and bring to

Awhile back my sister sent me this recipe for stuffed pizza rolls saying that she loved it. Kevin, Jace and I eat fairly healthy for dinner but every once in awhile, we treat ourselves. We decided to give this a try a few days ago and OMG. These were SO good so of course I had to blog about them! This recipe is from Six Sisters Stuff and the original recipe can be found HERE . We did not use ham or mushroom in ours and we used powdered and shredded parmesan cheese. Feel free to make them your own! Ingredients: 1 tube of refrigerated pizza dough 1 1/2 cups of mozzarella cheese (I used a big ball of mozzarella cheese and sliced it) 1/2 cup mini pepperonis Olive Oil 1/2 tsp garlic powder 1 tsp Italian Seasoning 2 tbsp grated parmesan cheese 2 tbsp powdered parmesan cheese Marinara sauce for dipping Directions: Preheat oven to 425 degrees. Unroll your pizza dough and flour a flat surface. Roll the dough or spread the dough out and cut into squares using a pizza cutter.  Place cheese, peppe

To go along with the Air Fryer Egg Roll recipe , we also made this amazingly good Chicken Teriyaki Chow Mein. The full recipe is from Tasty and can be found HERE .  Ingredients: 1 pound chicken breast, cubed Pepper to taste 1/2 cup teriyaki sauce 4 tbsp vegetable oil 6oz chow mein noodles, cooked according to package instructions 1 tbsp onion powder 1/2 cup carrot, sliced 1 cup broccoli 1 cup cabbage Sesame seeds for garnish Directions: In a medium bowl, season the cubed chicken with pepper (I never use salt anymore because we typically try and eat as low-sodium as possible). Add 1/4 cup teriyaki sauce until the chicken is coated. Cover and put in the refrigerator for 30 minutes.  In a wok, over medium-high heat, add 2 tbsp vegetable oil and then add par-cooked noodles. Cook for 1-2 minutes, then flip for 1-2 more minutes. Transfer to a plate and set aside. In the same wok, heat 1 tbsp of vegetable oil then add the chicken. Cook for 3-4 minutes until browned on one side and then stir a

If you haven't tried homemade egg rolls in the Air Fryer, you are missing out. These were so good and we made them as a side with chow mein. They took a little time to prepare but the Air Fryer does wonders when it comes to making delicious food. This recipe was originally from Sustainable Cooks HERE .  Ingredients: Egg roll wrappers 3 cups cabbage 1/4 cup shredded carrots 1 1/2 tsp sesame oil 2 tsp ground ginger 1 tbsp garlic powder 1 tsp reduced sodium soy sauce 1/4 tsp pepper Olive oil Directions: On the stove, on medium, add the sesame oil, ginger, garlic, cabbage, pepper and shredded carrot to a large frying pan. Cook for 2-3 minutes or until the cabbage is soft. Add the soy sauce, stir and remove from heat.  Take out an egg roll wrapper and using your finger, place olive oil on all four sides. With one of the corners towards you, place the cabbage mixture in the roll, taking up less than half of the entire wrapper. Move the corner that is towards you, up and the two side corn

I meant to make this Hoisin Chicken recipe sooner but I was waiting for my next grocery trip to get Hoisin sauce. And now that I have made several chicken recipes since, I didn't realize how many recipes actually use the sauce. So glad I purchased it! This recipe is from Life Made Sweeter and can be found HERE .   Ingredients: 2 boneless chicken breasts, sliced Carrot rounds 1.5 cups broccoli 2 tbsp olive oil pepper 1/4 cup hoisin sauce 1/3 cup soy sauce 1 tbsp honey 1 tbsp rice wine vinegar 2 tsp sesame oil 1 tbsp garlic powder 1/2 tsp ground ginger 1/2 tbsp cornstarch Instructions: Preheat oven to 400 degrees. Add carrots and broccoli to the pan. In a small bowl, combine soy sauce, hoisin sauce, honey, sesame oil, ginger, garlic and cornstarch, mix and set aside.  Place chicken on the pan and add sauce and pepper to the chicken slices. You can also add the sauce over the vegetables if you would like. Bake about 15 minutes, turn, and bake for 15-20 more minutes. Serve with rice. 

Chicken has been our go-to meat of choice lately. Especially fried chicken. And this Kung Pao chicken was no different. This recipe is from Savory Experiments and can be found HERE . There were some changes that we made including removing most of the stir fry ingredients. If you want to add the vegetables or stir fry, you can add red pepper, unsalted peanuts, celery or chili peppers. We didn't have any of that so we just decided to focus on the chicken. We also didn't have soy sauce so we replaced it with teriyaki sauce. We served it with a side of Jazmine rice.  Ingredients for Chicken:  2 chicken breasts cut into cubes 1 tsp baking soda 1 tsp cornstarch 1 tbsp sherry cooking wine 1 tbsp teriyaki sauce Ingredients for Sauce:  5 tbsp teriyaki sauce 2 tbsp rice vinegar 2 tbsp sherry cooking wine 2 tbsp brown sugar 1 tbsp hoisin sauce 2 tsp cornstarch 2 tsp sesame oil Ingredients for Stir Fry: 3 tbsp vegetable oil 1 tbsp garlic powder 1 tbsp ground ginger Directions: Place the ch

I have never looked forward to a weekend as much as I have this weekend. I'm not sure if it was the fact that I didn't get a lot of sleep, or if it was because Jace was home sick since Tuesday or if it was because I worked more than 40 hours a week (which seems to be the norm but still an adjustment). We did an at-home COVID test for Jace on Wednesday since he had a bad cough and, of course, he tested negative. This is his 4th or 5th COVID test since school started in August. Unfortunately, the school does not accept the at-home COVID test so I had to take him yesterday to get an actual COVID test done at his doctor's office. So dumb. But anyways he did test negative of course so he will be back to school on Tuesday.  This past week I cooked a lot but didn't have a lot of time to blog so hopefully I can catch up a little bit :) This recipe is for Crispy Fried Chicken Sandwiches but we didn't have hamburger buns so we just used bread, pickles, and mayo. So good. This