Food for thought….and for eating:

Chicken Marsala – Easy and good for company

  • ¼ cup all-purpose flour for coating
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • 4 medium skinless, boneless chicken breast halves – pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup sliced mushrooms
  • ½ cup Marsala wine (cooking wine is fine)
  • ¼ cup cooking sherry


Mix flour, pepper, oregano, salt in a shallow bowl.

Coat chicken in flour mixture.  Sometimes I will dip chicken in egg whites before I coat it with the flour.

In a large skillet add butter and olive oil, and heat.  Do not let the butter turn brown.

Add the coated chicken and cook for 3-4 minutes.  Turn and cook other side for 3-4 minutes.

Add mushrooms, sherry, and Marsala wine.

Cover and simmer for about 10 minutes until mushrooms are soft.

Serve over linguine.


Kielbasa with potatoes and peppers – another quick and easy dish

  • 1 tablespoon vegetable oil
  • 1 (16 ounce) package smoked kielbasa sausage, diced (or any smoked sausage you prefer)
  • 6 medium red potatoes, diced
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 small onion, diced


Heat oil in a pan over medium heat.

Place kielbasa and potatoes in the pan. Cover and cook, stirring occasionally, until potatoes are tender, about 25 minutes.

Mix bell peppers and onions into the pan, and continue cooking until peppers are just tender, 5 minutes.

Toss a sprig of parsley to make it pretty.

Serve with crusty bread.


Now for some dessert: – QUICK AND EASY

Pineapple Fluff

  • 1 package Jiffy yellow cake
  • 1 box instant French vanilla pudding mix
  • 8 oz. cream cheese (I use low-fat)
  • 1 large can crushed pineapple, strained
  • 1 cup chopped nuts (I use walnuts, but any kind will work)
  • 2 cups milk
  • 16 oz. tub of Cool Whip


Mix yellow cake mix according to package.

Pour into 9” x 13” greased pan.

Bake 15 minutes. Cool.

While cake is cooling:

Whip these together until it thickens:

  • 1 box instant French vanilla pudding
  • 8 oz cream cheese
  • 2 Cups milk

Pour over cooled cake.

Sprinkle pineapple on top of pudding.

Spread 1 large carton Cool Whip over pineapple.

Sprinkle chopped nuts over Cool Whip.

Keep refrigerated.