I scored a large bag of ripe banana’s at my local market for $1.99. Love those finds! My daughter just happens to be a banana freak so of course she loves these finds as well.
But, since they were ripe it meant she only had a couple days to eat them before they were overripe.
These overripe bananas leave me plenty of recipe options. I always make something with the remaining mushy goodness.
These time it was a delicious banana bread that I, of course, found on Pinterest. (Where else do you go when looking for recipes?!?!)
Since my son does not like nuts, this recipe fit the bill perfectly. Cinnamon swirl banana bread…just the name sounded scrumptious.
The pin took me to Lovin’ from the Oven (link for recipe found here)
This is a must try and has definitely made it to my list of rotation recipes when I have those leftover bananas!!
Ingredients 3 slices turkey bacon or center-cut bacon 4 1/2 oz. (about 1 1/2 cups) uncooked whole-wheat or high-fiber penne pasta 2 large yellow summer squash 3 cups chopped fresh spinach 1 large tomato, chopped and seeded 4 wedges The Laughing Cow Light Creamy Swiss cheese 2 tbsp. fat-free sour cream 2 slices fat-free cheddar cheese Optional: salt and black pepper
Directions Bring a skillet sprayed with nonstick spray to medium heat on the stove. Add bacon and cook until crispy, about 4 minutes per side. Once cool enough to handle, crumble or chop and set aside.
In a large pot, prepare pasta al dente (firm) according to the instructions on the package. Drain well, return to the pot, and cover to keep warm.
While water comes to a boil and while pasta cooks, cut squash into pieces similar to the size of penne, about 2 inches long and 1/2 inch thick.
Spray a large skillet (with a lid) with nonstick spray, and bring to medium heat on the stove. Add squash, cover, and cook for 5 minutes, occasionally uncovering to stir.
Add spinach and tomato to the skillet, re-cover, and continue to cook for about 1 minute. Remove cover and continue to cook, stirring occasionally, until spinach has wilted, tomato is soft, and most of the excess liquid has cooked off, about 3 minutes. Drain any remaining excess liquid. Set aside.
Place cheese wedges in a microwave-safe bowl and stir to break them up. Add sour cream and cheese slices, breaking cheese slices into pieces as you add them. Microwave for 30 seconds, and then stir thoroughly. Microwave for another 30 seconds, or until cheeses have fully melted. Mix until smooth.
Add cheese mixture and cooked veggies to the pasta. Toss to coat. Top with bacon. If needed, bring to desired temperature on the stove. If you like, season with salt and pepper, to taste.
PER SERVING (1/4th of recipe, about 1 cup): 227 calories, 5g fat, 491mg sodium, 33g carbs, 6g fiber, 4g sugars, 13g protein
Sometimes in life you just need a positive mantra to get you through. We all have days, weeks, months or even years we need to bounce back from.
I am a sucker for a good quote and have them in my house, on my phone, laptop wallpaper, EVERYWHERE!!
I decided to take a few of my faves that I’ve made with picmonkey and share them with you.
This past weekend I decided to take the kids on a much needed weekend getaway. We needed to get out of town and have some nice, relaxing time together. We had an amazing time and honestly really can’t wait to go back.
We stayed at Crown Reef Resort in Myrtle Beach SC. I was surprised by the price point being so affordable for what they offered so I wasn’t sure what to expect on arrival.
The biggest draw of this hotel was the indoor water park. With it being March, I wasn’t sure if the weather would hold up for us and I wanted to make sure the kids had an enjoyable time no matter what. Luckily the weather was beautiful, but this water park was a hit. My son basically lived on the 2 large water slides. They also had a splash pad and smaller slide for my daughters age group.
Since it was so gorgeous, we got to enjoy the 2 large outdoor pools, large lazy river that circled the tiki bar area and several outdoor hot tubs. They also had an indoor pool which we didn’t even step inside in all honesty.
To top it off this resort had a restaurant called Loco Gecko for the times we just didn’t want to eat in the room along with an arcade, ice cream shop, coffee and breakfast café and a small store. This made it SO amazingly easy to travel with kids. We only left the resort once because there was just so much to keep them occupied. Myrtle Beach is a location I have taken the kids several times so we weren’t really looking to be true tourist and get out and explore. We’ve done that too much to count so having all of this in one resort made it truly successful in the R&R.
I am so happy with this mini trip that I’ve already started planning the next one. Thank you to the friendly staff for making it an enjoyable stay.
I wanted to share my favorite mac and cheese recipe with everyone. This is a Paula Deen recipe but I use it all of the time. As a bonus the rest of my family loves it too 🙂 It is easy and super yummy.
4 cups cooked elbow macaroni, drained ( about 2 cups uncooked)
2 cups grated cheddar cheese
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter (1/2 stick) cut into pieces
1/2 teaspoon salt
1 cup milk
Preheat oven to 350 degrees
After macaroni as been boiled and drained, add cheddar cheese while macaroni is still hot.
Combine remaining ingredients and add to macaroni mixture.
Pour into casserole dish and bake for 30 to 45 minutes. Top with additional cheese if you want.