Saw this shared on Facebook recently and tried it. Pretty yummy!

Mash one banana. Beat an egg. Add the two together, then make three small pancakes on hot griddle. Keep the pancakes small, as the pancake is flimsy to turn. Let it get pretty well done before trying to flip it, that worked better for me, as well.

I tried it plain, with peanut butter, and with syrup. All were yummy!

(A friend posted that she did a 1 banana/2 egg ratio and she added blueberries to her pancakes after they were on the pan. Said they turned out good! My daughter tried the blueberries with the 1/1 ratio and it did not work as well.)

Anyway. A quick, healthy breakfast option!


I adapted this from a recipe I found online. Since I’m cooking for two, I did a small amount. But you can multiply the recipe as needed. It was quite tasty!

1 cup of pasta (I think any pasta would be pretty good. I had bowtie, so I used it. Recipe called for penne.)
2 chicken breast halves (cut into strips)
Cajun seasoning

2 tbsp butter
2 tbsp flour
2 cups milk (I used half cream, half milk)
salt & pepper to taste
paprika and crushed red peppers (optional – if you like spice)
1 tsp garlic powder or fresh garlic puree
1/3 shredded cheese (recipe calls for parmesan — I did part parmesan, part edam)

Cook pasta according to directions. Drain and set aside.

Sprinkle chicken with cajun seasoning (I used Tony’s seasoning). Saute until done. Set aside.

In a medium sauce pan melt butter. Add flour and stir until smooth (but it will be clumpy). Gradually whisk in milk until lumps dissolve and mixture is smooth. Add salt, pepper, garlic puree/powder, 1 tbspĀ cajun seasoning, I also sprinkled with paprika and crushed red peppers. Add cheese and stir until melted. I added more milk as needed. Sauce needs to be thick enough to coat the pasta but not too thick, if that makes sense. šŸ™‚ If you make homemade mac & cheese, it’s similar to that.

Add pasta to cheese mixture. Stir until coated. Voila! If you like to serve it fancy, you can put the chicken on top of the pasta, then sprinkleĀ with chopped tomatoes and cilantro, just like in the restaurant. Enjoy!


  • 6 ouncesĀ PHILADELPHIA Cream Cheese, cubed (I used 8 Kiri cheese cubes)
  • 1/4 cup unsalted butter
  • 3 cloves garlic, minced
  • 1/3 cup milk
  • 2 cups corn kernels, frozen, canned or roasted (I used two cans of corn)
  • 1/2 teaspoon dried t
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat oven to 375 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  2. Combine cream cheese, butter and garlic in a medium saucepan over medium high heat. Stir in milk until smooth, about 2 minutes. Stir in corn until well combined, about 2 minutes. Stir in thyme; season with salt and pepper, to taste.
  3. Spread corn mixture into the prepared baking dish; sprinkle with cheese. Place into oven and bake until bubbly, about 15-17 minutes.
  4. Serve immediately, garnished with parsley, if desired.

My entire family loved this dish. Definitely a repeat!


  • 1 large butternut squash, peeled + chopped (I used our Malagasy pumpkin)
  • a hearty drizzle of olive oil [approx 1-2 TBSP]
  • salt, pepper, and garlic powder, to taste
  • 2 cups fresh cranberries (I used dried cranberries I’d found at Shoprite)
  • 2-3 TBSP honey [or extra, to taste]
  • 1/4 cup finely crumbled feta
  • ground cinnamon, to taste [optional but delicious!]
  • fresh or dried parsley, to garnish [optional]


  1. Pre-heat oven to 400 degrees F.
  2. Lightly drizzle or spritz a baking sheet with olive oil.
  3. Add cubed squash to the sheet along with another drizzle of olive oil.
  4. Sprinkle with a light layer of salt, pepper, and garlic powder, based on taste preference.
  5. Roast at 400 F for 25 minutes on the center rack.
  6. At the 25 minute mark, pull out the oven rack, and add your fresh cranberries to the roasting pan.
  7. Return to the oven for 10-15 minutes or until the cranberries have started to soften and burst a bit, resembling really juicy craisins vs fresh firm cranberries.
  8. Remove from oven and add a sprinkle of cinnamon [approx 1/8-1/4 tsp depending on preference] along with feta and honey. I listed the honey measurements I used, but depending on whether you used fresh cranberries or dried, sweeten to taste.
  9. Garnish with parsley for a burst of color and dig in while it’s hot!

Heather’s Note:

I cut a smaller sized pumpkin into large chunks and roasted it until cooked. You can do this the day before. Then I cut those larger chunks into smaller squares. I added the seasonings and baked it like the recipe says until heated through. I added the dried cranberries for the entire time (since it took about 20 minutes since i’d pre-baked the pumpkin). Absolutely delicious dish!


  • 2 lbs carrots, cut into matchsticks
  • 1 onion, diced
  • 1/4 cup butter
  • 1 tbsp. freshly chopped thyme + more for garnish
  • 1/4 cup freshly squeezed lemon juice
  • 1 tbsp. lemon zest (optional)
  • 2 tsp. brown sugar
  • Salt and pepper


  1. Add carrots and onions to a 6-quart slow cooker. Combine butter, thyme, zest, and lemon juice in a small bowl until thoroughly combined. Pour over carrots. Season with salt and pepper.
  2. Cook on high heat for 3 hours, stirring halfway through.
  3. Near the end of cook time, stir in 1 to 2 tsps of sugar depending on tartness of lemon juice.
  4. Garnish with additional thyme if desired and serve!


Adding sugar is optional if you want to cut back on the tartness of the recipeĀ šŸ™‚

Chicken Gravy



  1. Melt butter in a saucepan on medium high heat.
  2. Add the flour until it becomes a paste and slightly turns brown.
  3. Slowly incorporate the chicken broth with a whisk.
  4. Whisk constantly until it thickens.
  • 4-5 lb. whole chicken
  • 1 tsp. paprika
  • Ā½ tsp. dried thyme
  • Ā½ tsp. dried basil
  • Ā½ tsp. garlic powder (or 1 tsp. minced fresh garlic)
  • Ā½ tsp. onion powder
  • Ā½ tsp. ground black pepper
  • 1 tsp. salt
  • Ā¼ tsp. cayenne pepper (or to taste)
  • 1 TB. olive oil, optional
  1. Remove all the giblets from the chicken and skin it, if desired (if leaving the skin on, pat it dry). Either way do remove as much fat as possible. Place in a large (5-6 quart) slow cooker, breast side up.
  2. Mix all the seasonings and then sprinkle all over the chicken (optionally, you can mix the spices with a tablespoon of olive oil and use a pastry brush to spread it all over the bird).
  3. Cover and cook on HIGH for 3-1/2 to 4 hours (or on LOW for 7 to 8 hours), until juices run clear. Cut into pieces for immediate serving. Use any extra meat for another meal.

** I didn’t add any olive oil and I used fresh thyme. I cooked it for about 2 hours on high and then switched to love and cooked it another 4 hours probably. Perfect!