Recipe: Simple Chicken Marsala (lower in fat!)

chicken marsala

Simple Chicken Marsala

Since Chicken Marsala is easily my favorite meal, I’ve always wanted to be able to replicate it at home. Of course, only half of my family appreciates mushrooms – and finding a recipe that didn’t include hard to find ingredients, difficult procedures or considerable amounts of cream or butter was a bit challenging. Thanks to this non-dairy Skillet Chicken Marsala recipe, we were able to start out with ingredients that made sense and adapt as necessary.

I cut the mushrooms into larger chunks so that those who want to avoid them can easily pick around them – and because the sauce doesn’t taste like mushrooms, our entire family now enjoys this meal! We enjoy the chicken and sauce served over pasta, accompanied by salad and some freshly baked Better than Olive Garden Breadsticks!

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Recipe: Fragrant Lemon Rosemary Chicken (Slow Cooker)

Fragrant Lemon Rosemary Chicken from A Busy Mom's Slow Cooker Adventures

Through Sunday, you’ll find a stock-up price on whole roasting chickens at Kroger:

$0.69/lb Tyson Whole Chicken

Even if you were craving an oven-roasted chicken, you wouldn’t want to heat up your kitchen with these crazy temperatures, would you? My friend Hope is here to help you with a mouth-watering recipe that will keep your kitchen cool. Only 4 total ingredients – and you’ll find all of the details, including step-by-step photos here:

Fragrant Lemon Rosemary Chicken (a recipe from A Busy Mom’s Slow Cooker Adventures)

Be sure to report back if you try it!


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Recipes: Readers’ Favorite Summer Salads

Paula Deen's Almond Chicken Salad

With summer weather FINALLY here, many of you may be thinking about cooler options for meals! Inspired by a question last year on the B2B Facebook Fan page by Nicole, here is a nice list of tried-and-true summer salads shared by readers to perk up your menu! A special thanks to all of you who contributed (I’ve included their helpful comments regarding the recommended recipes as well)!

Do you have a great summer salad recipe to share? Please consider adding it to the comments of this post!

Bert Greene’s Famous Ziti Salad
Lots of veggies in this one. Read all the way down for the lighter version. Thanks, Mariann!

Bill Knapp’s Cole Slaw
I always loved their cole slaw. The only thing I do different is to chop the cabbage instead of shredding it… I like it that way better. Thanks, Patrick!

Emeril’s Favorite Potato Salad
I’m not a big fan of Mayo and he uses ranch instead. Plus he adds bacon! :) Thanks, Cherie!

Greek Orzo Salad
It’s SO delicious! Thanks, Karen!

Laura’s Italian Pasta Salad
Easy, inexpensive and yummy – from the author of Sharpen Your Scissors!

Paula Deen’s Almond Chicken Salad
This recipe for chicken salad is DELICIOUS!!! The best I’ve ever had and very simple! Thanks, Tammy!
Renea’s variation: I make it all the time too, but I do add about 2 handfuls of grapes cut in half. It’s really good!

Anna’s Orzo Salad
This is my own version of the Orzo Salad that you can get in the deli at Holiday.
1/2 box orzo (8 oz)
1/2 cup Farmer’s cheese, grated
1 cup Baby spinach, packed
1/2 cup Sun-dried tomatoes, chopped
1/2 cup of Garlic Lover’s Dressing (You can usually find this in the produce area in most grocery stores – it comes in a green glass bottle with a black and white label).

Cook Orzo; rinse with cold water. Add cheese, baby spinach, sun dried tomatoes and dressing. Chill and eat!

Ellen’s Salad
2 cups julienned Asian-apple
1 cup julienned red pear
1 cup sweetened shredded coconut
1 cup blanched unsalted slivered almonds
1/4 cup coconut milk
1/2 cup sour cream
Dash salt and 1 tsp rice vinegar

Prepare dressing, then stir in fruits. Serve in halved honeydew melons.

Erica’s BLT Salad
I can’t give measurements since I eyeball everything, but it’s easy enough!
You’ll need:
Macaroni noodles
Crumbled bacon
Shredded lettuce
Diced tomatoes
Miracle Whip (or reg mayo if you prefer)
Salt and pepper to taste

Cook the macaroni, drain and cool. Add bacon, mayo and tomatoes and mix together. Let sit in the fridge for at least 1 hour. When you’re ready to serve, either mix the lettuce in or put it on the side so people can add their own. So simple and so yummy – everyone in my family loves it and you can add anything to it! Some add in ideas would be shredded cheese, diced ham, peas, onions or hard boiled eggs.

Karyn’s Tuna Macaroni
1 box seashell pasta (or other shape)
1 large can tuna (or chicken)
1 bottle Hidden Valley Ranch Dressing
Red onion, chopped
Seasoned salt and pepper to taste

Cook pasta, drain and cool. Toss with other ingredients. Serve chilled.

Kim’s Pasta Salad
1 box Tri-colored rotini
Broccoli, chopped small
Carrots, chopped small
1/2 bag of Kraft 3-cheese crumbles
1/2 bottle Italian dressing mixed with 1/2 pack of dry italian dressing

Cook pasta, drain and cool. Toss with remaining ingredients. Serve chilled.

Kim’s Taco Salad
1 lb ground beef, cooked with taco seasoning
1 bag of salad
1 bag of Doritos, crushed
1/2 bag cheddar cheese
1 bottle Catalina dressing
Onions, olives, tomatoes (optional)

Just mix together in a large bowl!

Kristin’s Chicken Salad
I like to use the canned chicken or leftover chicken breast, but you could use a whole chicken too!
1 1/2 cups chicken, diced or shredded
1 cup sour cream
1 block cream cheese (8 oz),  softened
1/2 cup mayonnaise
1 cup celery, chopped
1/2 onion, choppd
1/2 cup Parmesan cheese
Salad supreme seasoning, garlic powder and pepper, to taste

Mix all together. Sometimes I have to add more mayo or sour cream to make it creamier, but it’s VERY easy and super duper yummy!

Mandy’s Spring Salad
Romaine Lettuce
1 can of mandarin oranges
1/2 cup slivered almonds
1 container of strawberries (1/4 cut)
Poppy Seed dressing, to taste

Wash and tear romaine, then add oranges, almonds and strawberries. Toss and add dressing.

Michelle’s Taco Salad
Unsalted tortilla chips, crushed/broken up
Taco seasoning
Ground turkey
Romaine lettuce, chopped
Small white onion, diced small
Roma tomatoes, diced
Ken’s Country French salad dressing
black olives (optional)
black beans, drained(optional)
corn (optional)
clove garlic, crushed (optional)
avocado, cubed (optional)

Brown turkey with garlic & onion add taco seasoning. Set aside to cool. Warm beans & corn; let cool or rinse with cold water, then drain and set aside. In salad bowl add lettuce, tomatoes, tortilla chips, olives, black beans, corn & drizzle with salad dressing. Mix well. Add turkey, then mix again. Add cubed avocado. Mix & serve cold.

Regina’s Pasta Salad
1 lb. of elbow macaroni, cooked
1 lb of sliced salami, cubed
1 brick of pepperjack cheese, cubed
1/2 jar green olives, drained
diced onions, to taste (I usually use 1/8 – 1/4 cup, depending on how strong the onion is)
cherry tomatoes, sliced carrots and radishes
Italian dressing, to taste

Combine all in a large bowl, then chill for two hours. (I usually add 1/2 bottle Italian dressing, let salad chill, and then add more if needed later).

Renea’s Crab Pasta Salad
1 lb cooked pasta (I use ruffles)
1 cucumber, diced
1/2 pint cherry tomatoes, halved
1/4 cup diced red onion
1 small package imitation crab meat (optional)
1/2 bottle ranch dressing
1 tsp. dried dill weed
1 Tbsp. milk

Mix it up and let it chill, so yummy for a quick dinner!

Shanta’s Spinach Orzo Feta Chicken Salad
Aunt Mid’s Spinach, 10 oz bag
One bottle of Aunt Mid’s garlic dressing or asiago (sold at Kroger)
1 1/2 cups Orzo pasta, cooked
Feta cheese, to taste
Bell peppers
Green onions
Chicken Breasts (we use 2 chicken breasts for our family)

Cook the chicken on the grill, then let it cool while you construct the rest of the salad. Boil the pasta and rinse with cold water. When chicken is cooled, add pasta and cut up chicken to salad and toss with dressing! You will be back for seconds!

Stacy’s Pasta Salad
Tri colored bow tie pasta, cooked and rinsed in cold water
Feta cheese
Salami, cut into chunks
Small pitted black olives
Grape tomatoes
Salad seasoning (optional)
Italian dressing

Mix ingredients together. Super easy and full of flavor and color for summertime!

Taco Salad For A Crowd
I cut this recipe in half for my family. My husband likes leftover taco salad. Thanks, Colleen!
2 lbs lean ground beef
2 packages taco seasoning mix (1 1/4 ounce)
2 cups grated cheddar cheese (or small cubes)
1 red onion, chopped
1 yellow onion, chopped
2 heads iceberg lettuce, chopped
4 tomatoes, chopped
2 avocados, peeled and chopped
1 1/2 cups black olives, sliced
Bag of Doritos
1 bottle Catalina dressing (8 ounce)

1. Brown ground beef with the chopped yellow onion (not red). Add in the taco seasoning, following the directions for adding water. When done cooking, set aside to cool.
2. In a large bowl, mix together chopped lettuce, tomatoes, cheddar cheese (can use more  if desired) avocados, red onion, and olives.
3. Add to cooled beef mixture; toss to combine.
4. Just before serving toss with the salad dressing.
5. The last step (JUST BEFORE SERVING) is to mix in about three-quarters of the package of crushed Doritos, leaving the rest on the side for your guests who want extra (they will get soggy if you mix them in too early).

Ann Marie’s variation:  We don’t use avocados or olives but we do put in kidney beans. We prefer Thousand Island dressing instead of Catalina. We leave the Doritos whole, and use them as scoops to scoop the salad up and eat it without utensils.

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Give Every Night New Flavor: Garlic-Lemon Chicken Recipe

Thanks to the new website Give Every Night New Flavor, my family was able to try a new meal this week! I’m always looking for recipes that use ingredients we already have at home to maximize our savings. With the help of Kroger and the Give Every Night New Flavor meal finder, we were able to find a recipe that was just right for us.

At Give Every Night New Flavor, you can find a meal solution when you select your grocery store (Kroger), then choose a cuisine (Asian, Italian, Tex Mex or American), preparation time and number of servings. If you’re feeling adventurous, you can click “Surprise Me” instead. Then watch the recipes appear!

I opted for American + 30 minutes or more + serves 4 or more and though that the Lemon-Garlic Chicken recipe sounded like something we all might enjoy! I was looking for a frugal recipe as well and since this one only required 6 ingredients (4 of which were already waiting in my cupboards!), I was thrilled to make the most of what we already had at home.

I looked over the available list Kroger digital coupons that conveniently appeared in the margin, added ingredients to my shopping list, then printed it. The printed shopping list includese extra lines for to write additional items. I headed to Kroger to grab a lemon ($0.89) and one pound of chicken breast (only $1.89/lb through May 1!). (If I had bottled lemon juice, I could have skipped buying a lemon and saved even more; the fresh lemon was delicious, though!).

The ingredients: chicken breast, bread crumbs, garlic powder, lemon herb seasoning and a lemon (canola oil not pictured)

It took only seconds to gather the ingredients – a good thing, since my time in the kitchen is often limited!

Breadcrumbs with seasoning

Since I have a LOT of Panko bread crumbs in my stockpile, I decided to substitute those in place of Italian bread crumbs. My lemon pepper was also too far past the expiration date (oops!), so I grabbed McCormick Perfect Pinch Lemon Herb seasoning instead. I mixed the bread crumbs with garlic powder and lemon herb seasoning in a pie plate.

Ready for breading!

I squeezed my lemon and measured an exact 1/4 cup of juice. Since I didn’t want to waste the flavorful lemon rind, I also added some zest to the lemon juice and canola oil in a bowl for dipping.

The breading assembly line

I had 5 thin pieces of chicken, which worked well. If your chicken is quite thick, you may want to butterfly the pieces to make it thinner; otherwise you’ll need to add to the cooking time. I dipped each piece in the oil-lemon juice mixture, then in the breading before placing it in the sprayed pan. (If you’d prefer, you can use 2 bags in place of the bowls and shake instead).

If you wanted to prepare this meal ahead of time, at this point you could place the breaded pieces of chicken on a cookie sheet or plate and freeze for a few hours. Once frozen, place uncooked chicken in a freezer bag labeled with cooking instructions and freeze for up to 3 months. When you’d like to include the recipe in your menu, thaw overnight then bake according to directions. (I often bread 5-10 pounds of chicken at once and freeze to save both time AND money!)

Spray the top of the breaded pieces with Pam.

After spraying the top of the breaded meat, I baked it at 375 degrees for 25 minutes, turning halfway through. It smelled great in the oven!

Lemon-Garlic Chicken

This recipe won the approval of my family – it’ll be back on the menu another night! We’ve already talked about preparing a few meals worth for the freezer. Let me know if you try it!

Hungry for more recipes? Be sure to visit Give Every Night New Flavor or take a look at this review of the Beef Taco Skillet recipe from Saving Dollars and Sense!


Lemon-Garlic Chicken


  • PAM® Original No-Stick Cooking Spray
  • 1/2 cup Italian-style bread crumbs
  • 1/2 teaspoon garlic salt
  • 1 teaspoon lemon pepper
  • 1/4 cup lemon juice
  • 2 tablespoons Pure Wesson® Canola Oil
  • 4 boneless skinless chicken breasts (4 breasts = 1 lb)


  1. Preheat oven to 375°F. Spray shallow baking pan with cooking spray. Combine bread crumbs, garlic salt and lemon pepper in recloseable food storage bag. Combine lemon juice and oil in another recloseable food storage bag.
  2. Add chicken to bag with lemon juice mixture; toss to coat. Place each breast in bag with crumb mixture; shake to coat. Place coated chicken in single layer in baking pan. Sprinkle any remaining crumbs over chicken, if desired.
  3. Spray tops of chicken with cooking spray. Bake 20 to 25 minutes or until chicken is no longer pink in centers (165°F).


Disclosure: This shop has been compensated as part of a social shopper insights study for Collective Bias. Any opinions and recipe substitutions are my own.
DISCLOSURE: This post may contain affiliate links. Read my full disclosure policy.

Recipe: Mint Shamrock Shake + more

Kristie at Saving Dollars and Sense shared a great, easy recipe for Shamrock Shakes you can make at home. When I posted it on the B2B Facebook page yesterday, it got a good response (and more positive reviews from those who tried it), so I thought everyone might want to take a peek!

Looking to get your green on for St. Patrick’s Day? You might also want to try:

What’s your favorite St. Patrick’s Day recipe?

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Recipe: Chocolate Bread

Another of my favorite easy quick breads, this one uses pantry ingredients that I always have on hand. Super soft and not overly sweet, it also freezes well (just wrap in plastic and place in a freezer bag). I’ll have to add a picture next time, since the 2 loaves I baked this week have already disappeared!

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Recipe: Braided Pizza Bread

braided pizza bread

Thanks to the excellent recommendation of my friend Heather, this recipe has become a regular in our house! Delicious as a dinner or an appetizer, it’s a nice change from traditional pizza. It may look fancy, but it’s actually not difficult at all.


In your bread machine, add the following ingredients:

1 1/2 cups water
3 Tbsp. canola or olive oil
4 cups all-purpose flour
3/4 tsp. salt
2 tsp. active dry yeast


1. Mix ingredients on the “dough” setting (this usually takes around 90 minutes, so you’ll want to plan accordingly).



2. Remove dough from pan and divide in half. The dough will be sticky; flour it generously to be able to work with it. Roll each half into a rectangle, pressing the dough between 1/4″ and 1/2″ thick.

DSC00190 DSC00193

3. Layer pizza (or other) toppings down the center, according to your family’s tastes. (In this example, I layered pepperoni, then topped it with sauce and cheese, but you can make it as complicated as you like!)


4. Cut 1″ thick strips on each side of the toppings.





5. Braid the dough by alternately bringing each strip to the center of the toppings, beginning from the top. Fold any extra dough underneath the loaf.



6. Transfer both loaves carefully to a baking sheet. Bake at 400 degrees for 15-20 minutes. Remove from oven and allow to cool before slicing as bread will be very hot.


Along with our toppings, we like to use this recipe for Way Easy Pizza Sauce to give the bread a little zing. It will make enough for 2 batches, so I freeze half of it and use it for next time! I’ve amended the recipe slightly from the original to give it a little more flavor:

Way Easy Pizza Sauce

6 oz tomato paste
8 oz tomato sauce
1 tsp. oregano
1 tsp. basil
1 tsp. sugar
1 tsp. minced garlic or garlic salt
1/2 tsp. garlic powder


  • No bread machine? Check out your local thrift store, a garage sale, Craigslist – or ask a friend! There are plenty of well-intentioned bread machine owners who are looking to pass one along. You can usually find one for around $5!
  • The ideas for ingredients are endless. You can just as easily add ham and cheese for a fun braided sub, or chicken fajita, taco or philly cheesesteak fixings for a new twist! We usually make 2 different pizza bread loaves each time – with different toppings to suit our family’s preferences!
  • You can prepare the pizza bread ahead of time and keep it in the refrigerator before baking. It can also be baked and frozen (though it never makes it to the freezer in our house).
  • I like to schedule pizza bread the day after we grill chicken or have other meat leftovers as a creative way to use up toppings. Extra bacon or sausage from breakfast will get chopped and frozen to return as pizza toppings. We also buy a turkey ham chunk from Aldi every month or two, cut the meat into cubes and freeze it. Having chopped toppings on hand makes everything easier! The veggie tray from your last party can become part of tomorrow’s pizza bread, too!
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Recipe: Easy Beer Bread

This bread complements a warm bowl of soup or a roast beautifully – and there’s rarely any left after the meal! It’s also delicious as an appetizer with spinach dip. It’s a very frugal alternative to boxed mixes and most people say they can’t taste any difference!

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