Wish I was more like her.  *sigh*

Obviously healthy choices are a good thing, but there should be room in everyone’s diet for a little treat now and again – especially for our kiddos who’ve worked hard at their studies all day and come home with the grumbelly’s.  All of my kids unanimously agree that this cake ROCKS.  I tell myself that it’s healthy because it calls for three huge bananas and two cartons of yogurt!

This is the perfect lunch box treat, after school snack, or casual (very casual, like don’t go serving it to your husband’s boss) dessert, and is a great way to use up any super-ripe bananas you have hanging around.  I have a BUNCH, because at .39 / pound this week, I bought some every time I went to the Store.  A little birdie told me they’ll be back on sale again tomorrow.  This cake also makes good use of the Dannon yogurt that’s on special through tonight!

So go bananas; whip up this cake for your little monkeys this afternoon!

I like to make this in two 8” round cake pans and freeze one for a rainy day.  Just cool the cake completely before you wrap it tightly and put it in the freezer.

BANANA SNACK CAKE

Serves:  10-12

Source:  Adapted from Epicurious.com

• 2 c. flour
• ¾ t. baking soda
• ½ t. baking powder
• ½ t. salt

• 1 stick butter, room temperature
• 1 c. sugar
• 2 large eggs
• 2 – 6 oz. containers of vanilla yogurt (I used the Sale Dannon)
• 3 – 3 ½ very ripe bananas, mashed
• 1 c. mini chocolate chips (optional)

Preheat oven to 350.  Spray a 9×13 baking pan with non-stick spray (or see note above regarding smaller pans and freezing).  In a medium bowl, combine all dry ingredients and set aside.  Using an electric mixer, beat butter and sugar in a large bowl until blended.  Add the eggs and beat until fluffy.  Mix in the yogurt and bananas.  Add the dry ingredients to the banana mixture and beat until blended.  Add the chocolate chips if desired.  Transfer batter to baking pan(s).

Bake cake until top is golden and tester inserted into center comes out clean, about 30 minutes.  Cool completely on rack; slice and serve.

I’ve tried for several years to make the traditional lamb gyros at home, but I always come up short; the at-home version never tastes nearly as good as what you’d find at an authentic Greek restaurant, or from a street vendor for that matter.  So, I’ve thrown in the (dish) towel on the lamb version for now, and make my gyros with chicken instead.  This version is pretty darned good, I have to say.  Five out of five members of the DamFam love them — even No Thank-You Boy, who doesn’t like a da’gum thing these days… so that says a lot!

The prep work here is minimal, but the flavors are big – the chicken is marinated for a short time in a simple blend of olive oil, cumin, garlic, and oregano.  After a quick trip under the broiler, we’ll layer on a creamy yogurt feta sauce, top it with some crunchy cucumbers, lettuce, and tomato, then wrap it all up in a warm, fluffy pita.  I’m famished, aren’t you?

As for a side dish, I’m going to toss together a simple veggie roast of Yukon Gold potatoes and fresh asparagus.  We probably don’t need much of a starch since there’s bread in the main course, but I have half a bag of Yukon Golds hanging around, and I need to use them up.  Because honestly, allowing good potatoes go to waste is a travesty, any way you slice it.  Also, this blogger never met a potato dish she didn’t like.

Actually, I’ll retract that.  This blogger despises her mother’s German Potato Salad.  Just keepin’ it real…(and I do apologize, Mom … the rest of your cooking is stellar)!

And by the by, if anyone has a good lamb version of gyros they’d like to share (like say, if you’re a certain reader whose family owns a lamb and veal business), feel free to chime in.  You know who you are!

Enjoy!

CHICKEN GYROS WITH YOGURT FETA SAUCE
Serves: 4

Source:  The Deen Bros. Cookbook by Jamie & Bobby Deen, and Melissa Clark.  Pp.178-179.

• 1 ½ lbs. chicken cutlets, sliced in half lengthwise ** see note below **
• 3 T. olive oil
• 1 clove garlic, minced or pressed, more if you’re big on garlic
• 1 t. dried oregano
• 1 t. ground cumin
• Salt and freshly ground black pepper

• 1 container of plain yogurt (Dannon is on sale), or Greek yogurt
• 2 oz. crumbled feta cheese (Athenos brand is on sale)
• ¼ c. minced red onion
• 1 clove garlic, minced or pressed
• 1 ½ T. chopped fresh dill
• 2 t. freshly squeezed lemon juice (fresh, please – we’ve had this discussion)
• Salt and freshly ground black pepper

• 4 slices pita bread (I love and adore Kangaroo Brand), warm
• Shredded romaine (on sale)
• Diced tomato and sliced cucumber for serving

In a large bowl, place the chicken, oil, garlic, oregano, cumin, and salt and pepper to taste; toss to coat.  Cover with plastic wrap and refrigerate for 1 hour.

In a small bowl, combine the yogurt, feta, red onion, garlic, dill, lemon juice, and salt and pepper.  Set aside to chill until serving time.

Preheat the broiler.  Spread the chicken cutlets on a baking sheet.  Broil 6 inches from heat for 6-8 minutes, flipping halfway through the cook time.

To serve, divide the chicken, sauce, lettuce, tomato, and cucumber evenly among the warmed pitas.  Fold and serve.  Pass additional sauce at the table, if desired.

** NOTE ** to make the cutlets, place a chicken breast on a work surface and carefully slice it in half horizontally, forming two thin slices of chicken, then cut the slices in half top to bottom to form four long pieces, gosh I hope that makes sense!)

ROASTED POTATOES & ASPARAGUS WITH PARMESAN

Serves:  4

Source:  Epicurious.com

• 1 lb. asparagus, trimmed and cut into 1” pieces
• 1 lb. Yukon Gold potatoes, cut into 1” pieces
• 3 T. olive oil
• 1/3 c. Parmesan cheese (I’m using the shaved Parm’ that’s on sale this week)

Preheat the oven to 450.  Place rack in upper third of the oven.

Toss together asparagus, potatoes, oil, and ½ teaspoon each of salt and pepper in a large shallow baking pan, spreading evenly.  Roast, stirring once, 20 – 25 minutes.  Sprinkle with cheese and roast until cheese is melted and golden in spots, about 3 minutes more.