Cheesy Chicken Fettuccine

Here we go again! Around our house, we’ve been scrambling to get everything in order for our big move in a week, and trust me! It’s been a challenge! Unfortunately, this has cost me valuable time writing for Shutters, and if you enjoy my posts, I deeply apologize! We will definitely be back and running full force soon and in the meantime, we will be adding restaurant reviews to the reviews tab. How exciting is that?

I wanted to do something hearty and simple for my next recipe and I knew I was long overdue for a dinner post. This recipe incorporates some old favorites as well as a few new market items that have quickly found themselves in our hearts around here. The flavor is rich, the texture smooth, and the portion is hearty. You honestly couldn’t ask for a better fall dish! Before I ramble a little too much, let’s get down to the nitty gritty!


1 Box Barilla Gluten Free Fettuccine Noodles

3 Cups Kirkland’s Soy Milk (Or any alternative milk of your choice!)

1/2 Cup Chardonnay

2 Tbsp. Kirkland’s No Salt Organic Seasoning

1 1/2 Tbsp. Chicken Bouillion

3 Tbsp. Earth Balance Vegan Butter

1/2 Cup So Delicious Dairy Free Cheddar Jack Shreds

1 Handful of Grape Tomatoes

1 Tbsp. Arrowroot Powder (or cornstarch!)

2 Tbsp. Water (to combine with the arrowroot powder!)

Salt to Taste


  1. Bring a large pot filled with water a full boil on medium heat for your pasta. Add a small dash of oil to the water to help with separation of noodles (optional!)
  2. Add the noodles to the pot, occasionally stirring. Once noodles are cooked all the way through, drain completely.
  3. In another pot, combine the soy milk, Chardonnay, Kirkland’s seasoning, chicken bouillion, tomatoes (cut in half and seeded!) and butter on medium heat.
  4. Preheat your oven to 450 degrees.
  5. Line a cookie baking sheet with tin foil in order to cook your chicken. I chose to not add any seasonings to the chicken, I felt the chicken’s natural salts and juices were enough flavor. If you feel it needs more, feel free to add it!
  6. Once your oven reaches temperature, insert and begin to cook your chicken. Once the chicken is done, cut into chunks. Place to the side.
  7. In your sauce pot, simmer the sauce until the wine has cooked completely down, add the So Delicious cheese and stir until combined.
  8. Combine the arrowroot powder and water until a thin paste is formed. Add the paste slowly while whisking the sauce.
  9. Allow the sauce to simmer a few minutes to fully combine the paste with the sauce.
  10. Combine the chicken, pasta noodles, and sauce. Enjoy!

This pasta is definitely one for the books! Make sure you taste and add salt to the dish as you prefer. We tend to limit salt in our household so most days it’s just easier to add it at the end. I hope you enjoy this dish like we do!

Make sure to leave your favorite lunch idea below in the comments!




Peach&Cherry Crockpot Oatmeal

Mornings. Ugh, who likes ’em, right?  That’s how we feel too! So, let me help you make the morning monstrosity a little easier for your family. Introducing… drumroll, please…. peach and cherry crockpot oatmeal! You read that right, set it and forget it! Easiest breakfast you’ve ever had!

Most of these ingredients are located in pantries due to the holidays which makes this even easier! This recipe isn’t super sweet, so it’s perfect for children who need something hearty and filling before school but you don’t want them to be too hyper for the teacher. Before I start rambling about how good this is some more, (Trust me, it is!) let’s get you the recipe!


  • 1 Can Lucky Leaf Cherry Fruit Filling
  • 1 Can DelMonte Peaches in 100% Juice
  • 1 Container So Delicious Culinary Coconut Milk
  • 1 Tbsp. Cinnamon
  • 1 Tsp. Nutmeg
  • 2 Tbsp. Vanilla
  • 3 Cups of Bob’s Red Mill GF Oats
  • 1/4 Cup Raw Sugar

Step 1:

Combine the cans of fruit fillings and the coconut milk, stirring ’til fully combined.

Step 2:

Add nutmeg, cinnamon, and vanilla and stir until fully combined once again.

Step 3:

Add GF oats and stir until everything is well combined (I know, I know…enough already!).

Step 4:

Set crockpot to cook for 4 hours on high and cover with lid. It is literally this simple!

That’s it! The easiest breakfast you could ever ask for. After cooking, simply place the oatmeal in a Tupperware container and reheat with a splash of your milk of choice. You can add more sugar if you’d like, but I’ve tried to limit the sugar intake in our home. I promise you, this will be super filling, healthier than most prepackaged oatmeal, and you know exactly what’s in it! Let me know in the comments below if you’d like more recipes like this!

What’s your favorite breakfast food? Let me know below!!

Pin for later!

Chewy Gingerbread Puff Cookies

Long time, no post! I sincerely mean to post more often, but we have so many things happening this season! Not only is Shutters my main priority, but we’re also preparing to move across the country! Excited and nervous doesn’t even begin to cover it! So, with that being said, I once again apologize for the lack of posting. Not only that, but I’ve been busy while I’ve been away with new goodies for everyone!

Keep in mind, gluten and dairy free recipes take much more work than traditional recipes. This recipe took eight batches to get right! You read that right! EIGHT! These morphed not only from pumpkin bread but then came pumpkin muffins and finally became the tasty cookies you see before you! Not to mention the little bit of cream cheese that just sets the flavor! Mmmmm!

Now, I know you’re eager to get to the good stuff so I won’t keep droning on forever. Without further adieu, here’s the recipe!


1 Cup Pumpkin Pureé

2 Tsp. Baking Powder

1 Egg

1/2 Cup Raw Sugar

3 1/2 Cup Bob’s Red Mill 1 to 1 GF Flour

2 Tbsp. Cinnamon

1 Tbsp. Nutmeg

1 Tsp. Ginger

3 Tbsp. Butter

3 Pumps Monin Pumpkin Spice Syrup

2 Tbsp. Vanilla

1/4 Cup Soy Milk + 4 Tbsp.

Step 1:

Preheat your oven to 400 degrees. I like to cook these cookies nice and slow so they get a nice crisp on the outside!

Step 2: 

Measure and combine all the dry ingredients. Making sure that each item is well mixed in!

Step 3: 

Add in the wet ingredients, slowly stirring together with a spoon to combine.

Step 4:

Transition to a hand mixer and mix on increasing speeds for five minutes. This will allow the batter to get a lighter texture and don’t feel like a dense, gummy mess with each bite!

Step 5: 

Allow the batter to rest for 15-20 minutes, marinating in flavor! Trust me, you want to let this happen!

Step 6:

After it’s rest period, spoon small amounts of batter onto a lined baking sheet. I used a fork to press the cookies down, creating a crosshatch design.

Step 7:

Place the sheet in the oven, on the top shelf, cook until an inserted toothpick comes out clean!

I don’t know about you, but I LOVE to add cream cheese frosting to these. I cheated and used Pillsbury frosting and now I can’t get enough!

These are perfect for a small afternoon with a cup of coffee listening to the birds in the trees. They’re perfect for cuddles, a late movie night, and a cup of cocoa.

Tell me, what is your greatest indulgence?

Don’t forget to pin this recipe!