Tag Archives: Light and Healthy

Bananas Foster Impostor


This week has been flying by, not that I’m complaining or anything! We’re just that much closer to the weekend. The weather is beautiful in the evenings, making it easier to convince D to go on pre-dinner walks. I am so thankful for the nice weather and love seeing all of the fall decor go up. I think I may need to do a little front door craft this weekend. I would love ideas if you have them??

Although it’s just now Thursday, D and I have managed to get today’s recipe in 3 times so far. Sooooo, that’s every night! That goes to show how delicious it is, and proves that you should make it tonight. Like, right now. So, here we go!

May I introduce you to Bananas Foster Impostor. Let me tell ya, this is one sneaky little dish. While the original is full of butter, cream, and brown sugar (and is quite delicious), this version has none of the above. It has 6 ingredients and takes less than 10 minutes.


Start by slicing 3 bananas lengthwise. I used 6 baby bananas because they needed to be eaten, but either will work. Lay the bananas in a non-stick sprayed skillet over med-high heat. You’re going to brown the bananas and let them start to caramelize a bit. I like mine to get quite a bit of color.

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While they are working, mix together 1/2 cup hot water, 1/3 cup honey, and 1 1/2 tsp vanilla in a separate bowl.

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Once the bananas have caramelized on both sides, add the honey/water mixture to the skillet and let boil for a few minutes.



Once the mixture thickens, turn off heat and add about 1 tsp cinnamon and a pinch of salt. Ta-da. That’s it. You’re done.

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Of course this would be lovely with a big ol’ bowl of vanilla ice cream, or maybe even some homemade whipped cream, but that wouldn’t really make sense after cutting all of the butter, cream, and sugar out of the bananas, would it? So, the next best thing is to pile them high on top of some vanilla yogurt. I used greek yogurt and it was delish. But you can eat them on whatever you want, or heck, even by themselves!



On another note, I did yoga for the first time yesterday. I usually stretch as I’m supposed to, but haven’t ever gotten on the yoga train. But ever since my 6 miler on Sunday, my body has been really fatigued and kind of sore. So yesterday I did a Jillian Michaels 35 minute video, and I loved it. It was waaay harder than I anticipated, and I felt like a million bucks afterward. What I loved most about this particular video was that it was fast paced. You never held a position for more than 15 seconds, which is good for my attention span. I’ll be doing  this weekly from here on out. 🙂

Have a great day!


Turkey Meatballs & Summer Squash


If you need to make sure your tear ducts are still working, this video will surely do the job. Anyone who knows me well, knows that this video pulls extra hard on my heartstrings. Grab a hanky!


I did the Countdown Workout for the second time today, and my results were the EXACT same. I’m not upset with this, just really surprised. I thought there would be at least a small difference. In due time, I suppose! 😉


Last time D’s family visited, his dad made meatballs and summer squash, all wrapped up in one delicious casserole type dish. It was very, very good and I have been wanting to recreate it. I watched him make his version, and then applied a few “lighter” options to my version.


Start by prepping your veggies. I diced 2 yellow squash, 1 zucchini, 1 medium sweet onion (reserve 1/2 cup for later), and 2 cups sliced mushrooms (not pictured).

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Now heat about 2 TBSP olive oil to a heavy pan and saute the veggies over high heat. Once you achieve a good sear, add a splash of red wine. Once the cooked off, turn heat down to medium and saute for only a minute or two. Set aside.

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Meanwhile, take reserved 1/2 cup onion, 2 TBSP chopped chives, 1 TBSP fresh oregano, and 1 tsp each of garlic powder, salt, dried basil and Italian seasoning and add to a bowl. Feel free to alter the herbs to your taste!

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To the herbs and spices, add 1.25 lbs of ground meat. My father-in-law used beef and sausage, and it was great. I used Italian ground turkey to save a little fat and calories. It worked fine. 🙂 Then add 1 egg, 1/2 cup panko bread crumbs, 1/3 cup Parmesan, about 1 TBSP olive oil, 1/4 cup milk (not pictured) and pepper to taste. Mix together lightly.

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The next part is pretty important to the meatballs coming out correctly. Form the mixture into balls about 2 inches in size, being very careful not to press too firmly. You want them to be as loose as possible. Personally, I would rather have a tender result at the cost of one or two falling apart. 🙂 They don’t have to be perfect. Over medium high heat, add just enough vegetable oil to cover the bottom of a skillet. Once heated, add the meatballs, moving around so that they are browned on all sides.



Once they have browned, remove them from the skillet and let rest while you finish the next steps.


Take one jar of your favorite marinara sauce. You could definitely make your own, as my father in law did. . . or you can buy it. Add about 1 cup of roughly chopped fresh spinach. For extra richness, add a couple tablespoons of heave whippin’ cream or half and half to the sauce. Give it all a whirl.

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All that is left is the assembling! I used a 9×9 baking dish, sprayed it liberally, and placed the meatballs on the bottom.



Spread the sauteed veggies across the top of the meatballs, and then evenly distribute the sauce over the top of that.

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Top the whole thing with Parmesan and a sprinkling of breadcrumbs. You’re all done!


You can either bake this puppy right away, or foil it up and freeze or refrigerate it until needed. We opted for the immediate baking option.


Bake at 400°F for about 45 minutes, or until mixture is bubbly and the meatballs are cooked through.


Eat it as a meal by itself, or serve with spaghetti or toasted garlic bread. Enjoy! 🙂


Turkey Meatballs & Summer Squash

2 yellow squash, chopped

1 zucchini, chopped

1 medium sweet onion, diced

2 cups sliced mushrooms

2 TBSP olive oil

2 TBSP chive. chopped

1 TBSP fresh oregano, chopped

1 tsp garlic powder

1 tsp salt

1 tsp Italian seasoning

1 tsp dried basil

1.25 lb Italian ground turkey

1 egg 1/2 cup panko bread crumbs

1/3 cup Parmesean

1/4 cup milk

1 TBSP olive oil

pepper to taste

1 jar marinara sauce

1 cup fresh baby spinach, chopped

2 TBSP whipping cream or half and half

1. Heat olive oil in a heavy pan over high heat. Add yellow squash, zucchini, onion, and mushrooms. Once seared, add a splash of wine and cook off. Reduce heat and cook for 1-2 minutes. Remove from heat and set aside.

2. Meanwhile, take the next 12 ingredients (chives through pepper) and add them to a large mixing bowl. Mix together lightly. Form into 2 inch balls, as loose as possible. Now, add enough vegetable oil to just cover the bottom of a skillet over meduim high heat. Once heated, add the meatballs and brown on all sides. Once browned remove from pan and let rest.

3. In a separate medium sized bowl, add the marinara sauce, spinach and cream. Mix together.

4. To assemble, spray a 9×9 inch baking dish with non stick and add meatballs. Next, add the sauteed veggies and cover it all with the sauce mixture. Top with Parmesan and bake for 45 minutes, or until bubbly and the meatballs are cooked through. Remove from the oven and let rest, covered, for about 15 minutes before serving. Enjoy!