Looking for a festive fall breakfast dish? Use up the homemade pumpkin cream cheese and pair it with pumpkin swirl bread to make the most divine Pumpkin Cream Cheese Stuffed French Toast.

 Pumpkin Cream Cheese Stuffed French Toast

A few weeks ago, while doing my Monday mid-day grocery shopping I saw that swirl bread was buy-one-get-one-free. We love cinnamon raisin swirl bread so I always buy it when it goes on sale. As I reached for the two bags of cinnamon raisin swirl bread I spotted bags of pumpkin swirl bread. Say what!?!?! I had no idea they even made such a fabulous seasonal bread. So I did what any good wife would do and bought one cinnamon raisin and then one pumpkin swirl. After making homemade whipped pumpkin cream cheese and slathering it on said pumpkin swirl bread, I decided I would make french toast with the bread and then stuff it with the decadent homemade cream cheese.

 Pumpkin Cream Cheese Stuffed French Toast

That my friends is how this recipe for Pumpkin Cream Cheese Stuffed French Toast was created. I’ve stuffed french toast before. It’s kind of my thing. I can’t help it I love cream cheese and I enjoy french toast. You can find my other stuffed french toast recipes like Pineapple Stuffed French Toast with Coconut Syrup or my recipe  for Cinnamon Raisin Banana Stuffed French Toast and Buttermilk French Toast Stuffed with Golden Plum Cream Cheese.

 Pumpkin Cream Cheese Stuffed French Toast

Katie Original Recipe

Pumpkin Cream Cheese Stuffed French Toast

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4

Pumpkin Cream Cheese Stuffed French Toast

Ingredients

  • 2 eggs
  • 1/2 cup milk
  • 1/4 tsp pumpkin pie spice
  • 8 slices Pumpkin swirl bread
  • 1/2 cup Whipped Pumpkin Cream Cheese
  • Powdered Sugar
  • Maple syrup

Directions

  1. Heat a large skillet on high heat. Spray with buttered cooking spray. Then mix together the eggs, milk, and pumpkin spice. Place a piece of pumpkin swirl bread in the egg mixture. Coat on both sides and place in skillet. Cook on both sides for 1-2 minutes until golden brown. Repeat until all the bread has been cooked.
  2. Place one cooked piece of french toast on a plate, then scoop 2 tablespoons of whipped pumpkin cream cheese on the toast. Top with another cooked piece of french toast. Repeat until you have four stuffed french toast pieces. Cut in diagonals, sprinkle with powdered sugar and pour on the maple syrup. Enjoy immediately.
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Make my recipe for Iced Pumpkin Coffee in the comforts of your own home. Best of all you won’t be spending money every day at the coffee shop after you make this! 

Iced Pumpkin Coffee

Are you addicted to all things pumpkin? Do you count down the days until you can get one of the coveted seasonal iced pumpkin coffees? If so, my recipe for iced pumpkin coffee is your year-round ticket. No need to wait until the fall to get your favorite coffee. You can now have it every day if you choose. Yes, I know that’s crazy talk but it’s true. My recipe is just as good as the big box stores (ok, maybe even better) and cheaper! Gone are the days of paying $5 a day for a pumpkin flavored coffee. You can make them in the comforts of your own home.

Iced Pumpkin Coffee

What makes this coffee a success? I found Pumpkin Pie Sauce during my last trip at World Market. This syrup is the bee’s knees. If you can’t find this or don’t want to spend the additional money you could use traditional caramel sauce; however, you won’t get the same intense pumpkin flavor like you will if you use this sauce. You can even make a big batch of this coffee and keep it stored in your refrigerator for up to one week. That way in the morning all you have to do is swirl a little pumpkin pie sauce in your cup, add ice, and pour the pumpkin coffee in the cup. Making coffee in the morning is now much easier.

Katie Original Recipe

Iced Pumpkin Coffee

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2

10 oz

Iced Pumpkin Coffee

Ingredients

  • 16 oz freshly brewed coffee, chilled
  • 1/4 cup half and half
  • 1/4 cup powdered sugar
  • 1/4 teaspoon pumpkin pie spice
  • pumpkin pie syrup
  • ice
  • whipped cream

Directions

  1. In a large bowl mix together the chilled coffee with half and half, powdered sugar, and pumpkin pie spice. Whisk until incorporated.
  2. Pour the pumpkin pie syrup around the rim of the glass, moving around in a circular motion. Then add ice, fill the glass with pumpkin coffee. Top with whipped cream and more pumpkin pie syrup. Enjoy
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Looking for a quick and mess-free meal? Try my recipe for One-Pot Creamy Pumpkin Asparagus and Green Pea Pasta.

One-Pot Creamy Pumpkin Asparagus and Green Pea Pasta

If you love pumpkin then your in luck. I’ll be sharing pumpkin recipes all week along with a bunch of my other food blog friends. If your on social media just search for the hashtag #pumpkinweek. Today, I’m sharing with you a delicious one-pot pasta! This pasta happens to have a pumpkin cream sauce that is out of this world! And guess what… no one will know they are eating a pumpkin pasta unless you tell them. Trust me, it’s so good. This is a very savory pumpkin dish not sweet at all. I did add a pinch of nutmeg and cinnamon to the dish just to round out the flavors and it worked beautifully. Also, the bright green veggies; asparagus and green peas make this an ideal meatless meal!

One-Pot Creamy Pumpkin Asparagus and Green Pea Pasta
So let’s talk about the health benefits of pumpkin for a second. According to the University of Illinois Extension school, pumpkin is loaded with an important antioxidant, beta-carotene. Beta-carotene is one of the plant carotenoids converted to vitamin A in the body. In the conversion to vitamin A, beta carotene performs many important functions in overall health. Current research indicates that a diet rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and offers protect against heart disease. Beta-carotene offers protection against other diseases as well as some degenerative aspects of aging.

So for the pumpkin haters out there, just know that pumpkin is so good for you. For us pumpkin lovers we get lots of health benefits for consuming a ridiculous amount of pumpkin during the fall months!

For the full recipe head on over to Food Fanatic.

Katie Original Recipe


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 Whether you want a delicious breakfast or make this for “brinner” this recipe for Potato Sausage and Pepper Breakfast Skillet will have your stomach satisfied. 

Potato Sausage and Pepper Breakfast Skillet

Do you love breakfast as much as I do? I could honestly eat it 24 hours a day. Every weekend I always make a hot breakfast that always consist of at least eggs and potatoes. I try to switch it up every now and then and surprise my husband with a new breakfast recipe. He too loves breakfast. However, he isn’t the biggest fan of grinner. You know, breakfast for dinner. I on the other hand LOVE me some brinner.

Potato Sausage and Pepper Breakfast Skillet

We rarely go out to breakfast, but when we do dine out my husband always gets one of those meaty skillets. You know the ones that have hash browns and full of meat. So I decided to make a breakfast skillet for him. I defrosted a few breakfast sausage patties, broke them up in the skillet and then added some diced bell peppers and onions. Once the sausage was cooked I added in a bag of hash brown potatoes. I always keep a bag or two on hand–you can find them in the refrigerated section in the grocery store. I then mixed the sausage and peppers in with the hash browns and let it fry on one side for five minutes. I flipped it over and let it fry another five minutes, turned off the heat, and topped it with shredded mozzarella cheese. I figured I was going with the Italian theme and well, that’s the only type of shredded cheese I had on hand. I topped his skillet with a few fried eggs and breakfast was served. Even better, the baby was taking his morning nap, so we got to have breakfast in silence! It was like the old days, minus the baby toys spread all around our house and the monitor blaring in between us.

Potato Sausage and Pepper Breakfast Skillet

If you love breakfast skillets when you go out to eat, you should definitely think about making one of these at home the next time you make breakfast (or breakfast for dinner).

Katie Original Recipe

Potato Sausage and Pepper Breakfast Skillet

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 2

Potato Sausage and Pepper Breakfast Skillet

Ingredients

  • 5 breakfast sausage patties *about 1/2lb
  • 1/2 cup multi-colored bell peppers, diced
  • 1/4 cup onion, diced
  • 1 bag of Simply Potatoes O'Brian Hashbrowns
  • 1/8 tsp paprika
  • 1 teaspoon dried parsley
  • pepper to taste
  • 1/2 cup shredded mozzarella cheese

Directions

  1. In a skillet on high heat cook the sausage patties, breaking them up into bite size pieces until almost cooked all the way through (no pink should be showing) about 5 minutes. Then add in the onions and mixed bell peppers. Stir and reduce heat to medium, let cook 2 minutes.
  2. Add in 2 tablespoons of butter and the package of hashbrowns. Season with paprika, black pepper, and parsley. Mix well and cook and one side for five minutes. Flip with a spatula and then cook for an additional 5 minutes until crispy. Top the skillet with shredded mozzarella cheese.
  3. Serve immediately and with eggs on top if desired.
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Belly up to a big old plate of homemade Loaded Chili Cheese Nachos. Gone are the days that you need to go to a restaurant to make nachos this good. 

Loaded Chili Cheese Nachos

A few weeks ago my husband and I took our first family vacation with our son, Ryder. We spent 4 days on a Royal Caribbean cruise. We had a great time. Of course much different than past cruises together–gone are the lazy days spent sun up to sun down lounging on lido deck, or endless adult beverages. But I’m ok with that… well at least the second part. We spent breakfast and lunches at the buffet because that was the only way we were both able to eat lunch without full melt downs. On the last day at sea, Ryder, spent the morning at the nursery while my husband and I enjoyed a few quiet adult hours poolside. We also grabbed a quick (and light) lunch at the deli. I enjoyed the most delicious creamy carrot soup and a fruit salad and my husband had a hot pressed sandwich. We rushed over to the nursery to grab Ryder before they closed and found ourselves with one cranky baby.

Loaded Chili Cheese Nachos

Back to our cabin we went and all of a sudden it was family nap time. 3 long glorious hours later and it was 3:30 in the afternoon before everyone was up and ready to have fun again. Recharged and starving the only thing open was the buffet. They had a “snack” hour from 3-5pm. Mostly for the piggies who like to eat all day and night. Thankfully we were able to grab a snack too to fill the void of our light lunch. They happened to have homemade nachos on the buffet bar along with chili, a watered down queso dip, freshly diced tomatoes, shredded lettuce and sour cream. My husband grabbed a chili cheese dog–I on the other hand made myself a giant plate of chili cheese nachos.

Loaded Chili Cheese Nachos

I don’t know what it is about nachos, but I love them. If I’m super hungry there is nothing that satisfies my appetite more than nachos. Bring on the piled high nachos at the chain restaurants. Everyone also can make room for a few nachos. And the more loaded the better in my opinion (hold the jalapeno’s though).

Shredded Cabot Cheese

A few days after we returned from our trip I was still craving nachos. I knew that we weren’t going to go out to a restaurant just so I could enjoy a big plate of nachos so I decided to make some at home. Plus, it worked out well because I had chili for later on in the week for dinner. I shredded a block of Cabot Farmhouse Reserve Cheddar. A little about this cheese:  A bold and creamy Extra Sharp with a Northeast Bite! This cheese delivers lush and rich taste in a mellow, well-defined, slightly crumbly body. Balanced flawlessly, this artisanal-grade cheddar whispers with subtleties that are evocative of our farmers’ valley fields. As in the best cheddars, classic sharp notes linger appealingly through each bite. Since I’m not one to like really sharp cheeses this farmhouse reserver is perfect and gives just the perfect amount of creaminess that is needed to make these loaded chili cheese nachos complete. Of course my husband never boycotts nachos for lunch, so that’s exactly what I did after returning back from our vacation. We had a big old plate of chili cheese nachos that we enjoyed one-by-one until they were all gone!

Katie Original Recipe

Chili Cheese Nachos

Prep Time: 10 minutes

Cook Time: 2 minutes

Total Time: 12 minutes

Yield: 2

Chili Cheese Nachos

Ingredients

  • 4 cups corn chips
  • 2 cups pre-cooked chili
  • 2 cups shredded Cabot Farmhouse Reserve Cheddar
  • 2 plum tomatoes, diced
  • 1/4 cup lettuce, diced
  • 2 tablespoons cilantro, minced
  • 2 tablespoons sour cream

Directions

  1. Preheat the broiler on high. Re-heat chili if needed. Prep toppings while chili is reheating.
  2. Place corn tortilla chips on a baking sheet. Pour chili on top and top with shredded cheddar cheese. Bake for 2 minutes until cheese is bubbling.
  3. Remove from the oven and top with diced tomatoes, lettuce, and cilantro. Place sour cream in zip lock baggy, cut a small piece of the corner off the bag and drizzle on top. Enjoy.
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Pantry Organization 101

This is a sponsored post on behalf of OXO. 

Pantry Organization 101 #POPtoberI interrupt the tasty recipes with some pantry organization tips today. We all have them. Some of us have large ones others have small pantries. I have a small pantry (or at least in my standards it is very very small). I think what allows me to be able to cook meals on the fly is having a very well stocked pantry. But it can take up valuable cooking time if you can’t find stuff in your pantry. I find myself emptying out almost an entire shelf to find one ingredient. Or better yet, before I go grocery shopping I try to inventory what I have on hand. If I can’t immediately find it then I put it on my shopping list. While cleaning up my own pantry I found 4 jars of peanut butter (looks like I will be doing some peanut butter recipes in my near future).

OXO Pantry Organization #POPtober

My friends at OXO and The Container Store sent me a wide variety of POP Containers to get my pantry organized once and for all!

Pantry Organization 101 #POPTober

I’m so embarrassed to share what my pantry looking like before, but here ya go… in all of its glory. You now know that I’m human too. My pantry has been and always seems to be the dumping ground. And it gets out of control quick because its so small! I probably clean out my pantry every few months but each time I battle the same stuff.

OXO Pantry Organization #POPtober 1

First thing first, I find it’s easiest to start taking out all the contents of the pantry.

Check for expiration dates. When in doubt I trash it. I hate to do it but if I don’t know and can’t find a date on it for the most part I trash it.

OXO Pantry Organization #POPtober 2

Next up, I find any duplicate food items and condense into containers. I found 3 half empty containers of grits that I was able to combine into once container. Same went for the corn meal. I also like to place all my boxed pasta in POP Containers. That way I don’t have to worry about the dreadful pasta bugs! OXO Pantry Organization #POPtober 3

Then, I start to restock my POP containers. I also like to place all my boxed pasta in POP Containers. That way I don’t have to worry about the dreadful pasta bugs! I always have 2-3 boxes of the same type of pasta on hand at all times. OXO Pantry Organization #POPtober 4

Half way done and I can see the light at the end of the tunnel.

OXO Pantry Organization #POPtober

I also had this cutie supervising me while I cleaned out the pantry. He loves his OXO Seedling high chair!

OXO Pantry Organization #POPtober

2 hours later and my pantry was cleaned and organized! I love that the flat lids and POP Containers they were designed for stacking! Makes it perfect for the pantry. And the square and rectangular shapes make POP Containers space efficient!

OXO Pantry Organization #POPtober

Pretty amazing before and after if you ask me. And it feels great to have my pantry cleaned up. Cooking will be a breeze now that I can actually see everything!

Here are my top 5 take aways when organizing your pantry:

  1. Remove everything from the pantry first to assess what you have
  2. Throw out all expired items.
  3. Place duplicate items to the front of the pantry if the expiration date is near.
  4. Use clear stacking containers (and labels if available) to see what you have.
  5. After your done using the item put it away the exact same way you found it to help keep your pantry cleaner, longer!

You can transform your pantry to using POP Containers. They are available at The Container Store locations nationwide or www.containerstore.com

Make sure you check out my Pinterest board with a variety of OXO POP Containers found at The Container Store.

Now make sure you head on over and Enter To Win a prize pack worth $500, including their choice of OXO Storage & Organization tools (up to $250), as well as a $250 elfa gift card. The giveaway runs from Monday, October 13th – Friday, October 31st

Love the labels I made for the POP Containers? Check out how I made them over on my DIY blog, Sew Woodsy.

Disclaimer: I was provided OXO POP Containers. I was not compensated for this post. I will be entered in to a drawing for a $1,000 prize pack. As always all opinions are my own.


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 Embrace the flavors of fall and make a decadent restaurant-quality flatbread in minutes! This Steak, Pear, and Gorgonzola Flatbread makes for a great lunch!

Steak Pear and Gorgonzola Flatbread

I think I mentioned last month that I’m starting to become a carnivore. I crave steak… like weekly. Which is so not like me. I’ve never in my life craved meat like I do now. I really think it’s because I’m still breastfeeding my baby. They say your body craves what it needs and apparently I need protein and iron! My family and I wonder if I will continue to crave meat like I have been after I’m done breast feeding or if I will go back to my old vegetarian loving ways. Only time will tell, I guess.

Steak Pear and Gorgonzola Flatbread

If we don’t go out to eat on a Saturday night, I typically make steaks at home for us. I actually had half my steak leftover and I instantly knew I wanted to make a flatbread out of it. I love flatbreads. Flatbreads simply make for the perfect lunch, in my opinion! I worked on some client projects last month and that left me with some gorgonzola cheese. I never have gorgonzola on hand, so I knew I wanted to pair that with my steak and what better to pear steak and gorgonzola with than a little pear. I always seem to start my flatbreads with a little cream cheese. It just gives the flatbread the extra creamy-cheesiness that I think every flatbread should have! So if you have some leftover steak, or maybe you are just hankering for a steak flatbread. I promise you– you will love this recipe for Steak, Pear, and Gorgonzola Flatbread.

Steak Pear and Gorgonzola Flatbread

Katie Original Recipe

Steak, Pear, and Gorgonzola Flatbread

Prep Time: 10 minutes

Cook Time: 7 minutes

Total Time: 17 minutes

Yield: 1

Steak, Pear, and Gorgonzola Flatbread

Ingredients

  • 1 Flatout Flatbread
  • 3 tbsp whipped cream cheese
  • 1/4 cup shredded mozzarella
  • 3 tbsp gorgonzola, crumbled
  • 3 oz leftover cooked sirloin steak, thinly sliced
  • 1/2 Pear, thinly sliced
  • 1/4 cup arugula
  • Balsamic glaze for drizzling

Directions

  1. Preheat oven to 400 degrees farenheit. Prebake the flatbread for 2 minutes.
  2. Then spread cream cheese on flatbread followed by shredded mozzarella and crumbled gorgonzola. Place pears and steak on top of cheese. Bake for an additional 5 minutes until golden brown.
  3. Remove the flatbread from the oven, top with arugula and drizzle balsamic glaze on top. Enjoy immediately.
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Transform regular cream cheese into a seasonal favorite, Whipped Pumpkin Cream Cheese!

Whipped Pumpkin Cream CheeseI’ve never been one to be big about all things pumpkin, but something has changed this year. All of a sudden I find myself burning pumpkin spice candles, and making and consuming everything and anything pumpkin. I recently bought a big block of cream cheese at Costco. It made more sense to buy a huge block of it than to buy a few individual boxes. It was much more economical! I decided to slice off 8 ounces of cream cheese and make Whipped Pumpkin Cream Cheese! I’ve been slathering this on toast, bagels, stuffing french toast, and I’ve even put a scoop into my oatmeal. Don’t judge. I’m kind of obsessed with this homemade cream cheese.

Whipped Pumpkin Cream Cheese

By adding in the pumpkin puree it helped make this cream cheese light and fluffy. The pumpkin pie spice gives all the flavors of the season in each and every scoop! And of course I added in some powdered sugar because let’s face it who doesn’t love a sweet cream cheese? I do. And if you don’t just omit the powdered sugar. Have you ever transformed a plain container of cream cheese into something amazing? I would love to hear what you’ve done with cream cheese before.

Whipped Pumpkin Cream Cheese

Love pumpkin seeds? Check out my recipe for Italian Seasoned Roasted Pumpkin Seeds!

Katie Original Recipe

Whipped Pumpkin Cream Cheese

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 12 oz.

Whipped Pumpkin Cream Cheese

Ingredients

  • 8 oz. Plain Cream Cheese, room temperature
  • 1/4 cup Powdered Sugar
  • 1/2 cup Pumpkin Puree
  • 1/2 tsp Pumpkin Pie Spice

Directions

  1. In a stand mixer, add the room temperature cream cheese. Whip with a paddle attachment for 2 minutes starting on low then gradually increasing to medium speed. Then add in the powdered sugar. Whip on low until incorporated the add in the pumpkin puree and pumpkin pie spice. Whip on medium speed for 30 additional seconds until everything is well incorporated. Store in an air tight container in the refrigerator for up to one week.
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Warm-up with a hearty bowl of chicken rotini soup. This soup utilizes a store-bought rotisserie chicken to make the stock from scratch and vegetables you have on hand adds the heartiness to this soup!

Chicken Rotini Soup

Today, happens to be national noodle day. I know, another food holiday. But there is one thing I love in life it’s pasta. I can’t give it up. I try to only eat it once a week, but I’m addicted to it. So in ode to national noodle day I’ve teamed up with a few of my blog friends to share a noodle related recipe (scroll to the bottom of this post to see all the bloggers participating). What better way to celebrate than with a big ‘ol pot of Chicken Rotini Soup.

Chicken Rotini Soup

It’s finally starting to cool down here. And when I say cool down I mean like the 70′s and 80′s. Although it was in the 60′s yesterday morning! It felt amazing. I know, stop rolling your eyes for all you reading in area’s of the world that are much cooler than our Florida “Fall” weather. The cool breeze calls for a big pot of chicken rotini soup! Nothing beats homemade soup. No can will ever replace a homemade pot of soup in my opinion. All of the soups I make take anywhere from 30 minutes to an hour. That’s it. This soup only takes 30 minutes,  and then I have an entire pot of soup that last me throughout the whole week. I love to eat soup for lunch or a small bowl before dinner. Especially if I know in advanced that my husband is gonna be late getting home. I like to eat dinner with him. So to hold me over I’ll warm up a small bowl of soup.

Chicken Rotini Soup

To make this soup gluten free just omit the rotini noodles (I know that kind of goes against national noodle day, but if you can’t eat the gluten I totally understand)! Looking for other noodle recipes? Check out all of these recipes.

Katie Original Recipe

Chicken Rotini Soup

Prep Time: 15 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 30 minutes

Yield: 10

Chicken Rotini Soup

Ingredients

  • 1 cooked rotisserie chicken (breast meat removed)
  • 2 cups baby carrots
  • 6 celery stalks, chopped
  • 1 onion, quartered
  • 1/4 cup fresh dill and parsley, lightly packed and kept whole
  • 1 tablespoon of salt
  • 1 teaspoon black pepper
  • 1 tablespoon maggie seasoning sauce
  • 2 chicken boulion cubes
  • 10 cups water
  • 2 cups cooked rotisserie chicken, shredded
  • 1 14oz. can diced tomatoes with juice
  • 1 teaspoon each, dried parsley, dill, and chives
  • 2 cups, fresh spinach, chopped
  • 1 tablespoon salt (for pasta)
  • 4 cups dried rotini pasta

Directions

  1. In a large 6-quart french oven place the cooked rotisserie chicken in the pot. Followed by carrots, celery, onions, fresh dill and parsley, salt, black pepper, jaggies seasoning, chicken bouillon cubes, and 10 cups of water. Bring to a boil and then simmer for one hour.
  2. Using a strainer over a large bowl carefully begin removing the chicken Once you've removed all the chicken from the pot begin sifting through the chicken pulling meat off the bones. The chicken will essentially fall apart in the strainer. I placed all the chicken in a bowl, shredded and at that time looked for any tiny bones that might have slipped through. Discard the carcass and place the shredded chicken back in the pot. Then pour in any broth that might have been captured in the bowl under the strainer. Add a can of diced tomatoes, the dried parsley, dill, and chives, as well as the 2 cups fresh chopped spinach. Mix and set to the side. *The spinach will begin to wilt due to the heat of the soup.
  3. In a separate pot bring water to a boil for pasta. Add one tablespoon salt and once the water comes to a boil cook the rotini pasta. Cook for 10 minutes on high heat. Drain and set pasta to the side.
  4. Ladle chicken soup into bowls and top with a few spoonfuls of rotini pasta. Store all leftovers (separately) in air-tight containers in the refrigerator for up to 5 days. Or freeze chicken soup.

Notes

Cook pasta separately to help stretch the pot of chicken soup further. Add pasta into each bowl as you ladle soup. Store pasta and chicken soup separately to maximize chicken broth.

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National Noodle Day - 12 Amazing Noodle Recipes

Check out all the other national noodle day recipes:

Domestically Speaking

Redhead Can Decorate

Town and Country Living

Yesterday on Tuesday

Cupcakes and Crinoline

Yellow Bliss Road

Setting for Four

Bombshell Bling

Clean and Scentsible

My Uncommon Slice of Suburbia

The Lily Pad Cottage


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Let your slow cooker do the work for dinner tonight. Use up leftover shredded chicken taco meat and rice and stuff bell peppers!

Slow Cooker Shredded Chicken Taco Stuffed Peppers 2

As we end taco week, I leave you with a stuffed pepper recipe! I love making stuffed peppers. It’s a great way to use up leftovers and incorporate more vegetables into your meal. This recipe is gluten free and made in the slow cooker. It’s similar to my Chicken Enchilada Stuffed Peppers, but this time I use leftover shredded chicken taco meat and white rice as well as fresh tomatoes and sliced olives to give a taco taste, but in a bell pepper!Slow Cooker Shredded Chicken Taco Stuffed Peppers 2

I love making stuffed peppers in the slow cooker.  Some might find making stuffed peppers a daunting task, but it doesn’t have to be. By placing water at the bottom of your slow cooker it steams the bell peppers making them fork tender at every bite. I paired these Slow Cooker Shredded Chicken Taco Stuffed Peppers with fresh slices of avocado, homemade salsa, and sour cream. My trick to the tiny thin lines of sour cream. Place a spoonful of sour cream in a ziplock sandwich bag. Cut a tiny hole in one corner and use pipe on the sour cream. It looks super fancy and you’ll use half the amount of sour cream you normally would use for a recipe!

Head on over to Food Fanatic to get the full recipe


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