STRAWBERRY CHEESECAKE SALAD
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I found this yummy recipe via Pinterest from Time for Supper. It is really good, and I like the tartness the lemon juice on the bananas adds to it.

12 oz. whipped topping, thawed
1 small pkg. dry instant cheesecake flavored pudding
3 (6 oz) strawberry yogurts (I used strawberry cheesecake flavor by Yoplait)
3 bananas, sliced
lemon juice
1 lb. fresh strawberries, sliced
1 c. miniature marshmallows

In a bowl, stir together whipped topping, pudding powder, and yogurts. Place in the fridge for at least an hour to allow to set up. Right before serving, drizzle lemon juice over sliced bananas. Add them along with the sliced strawberries and marshmallows to the salad.

HEALTHY-ISH PUMPKIN CHOCOLATE CHIP BARS
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Listen people. It's not often that I get 5 out of 5 thumbs up on a recipe. THIS was one of those recipes so by default I love it and had to share it. I saw this recipe at Chocolate Covered Katie. It might not sound like it, but her blog is dedicated to making healthy recipes taste unhealthy. Sometimes she has ingredients that I just don't have but this one was easy to follow. I changed it a little, and this is how I made it that got rave reviews:

3/4 c. wheat pastry flour
1/4 c. white
1 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. ginger
1/4 tsp. cloves
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 eggs
4 T. brown sugar
1 packet stevia
1 c. canned pumpkin
3 T. milk
2 T. coconut oil
2 T. greek yogurt
1 tsp. vanilla extract
1/8 c. flax seed meal
1 c. chocolate chips (I used half white and half dark)-of course totally optional but sooo yummy!

Preheat oven to 350 F. Combine dry ingredients, then add in wet. Spread into a sprayed 9X13 pan and cook for app. 18 minutes.

Her version had cream cheese frosting but I don't think you really need it! We just served ours with a dollop of whipped cream.

LIKE OLIVE GARDEN
ZUPPA TOSCANA SOUP
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WE ARE BACK! It's been so long I might have forgotten how to make a new post. :) I thought since the dog days of summer are most likely behind us, I would post a yummy soup recipe to warm you up when that cool fall breeze chills you. Of course I have to make it my own so I've made a note of my changes at the bottom. Orginal recipe found via Pinterest from Steak and Potatoes Kinda Gurl. Enjoy!

4 slices bacon, chopped*
1 lb ground hot Italian sausage
1 large yellow onion, diced
4 cloves garlic, minced
4 c. (32 oz) chicken stock
3 c. russet potatoes, cubed
3/4 tsp sea salt
1/2 tsp. freshly ground black pepper
2 c. kale, in bite size pieces*
1 c. heavy whipping cream*
parmesan cheese, grated

In a large pot, cook the bacon until crispy. Drain the grease. Add the sausage, breaking it apart as it cooks. Once sausage is browned and crumbled, drain off grease leaving a tbsp to saute the onion. Push the sausage and bacon to the edge of the pot and add the onion to the center; saute until translucent. Add garlic and saute until fragrant. Stir in the stock and potatoes, season with salt and pepper, and simmer for about 20 minutes or until potatoes are tender. Add kale and heavy whipping cream. Bring to a simmer. Top with parmesan cheese, when serving.
*I actually like it better without the bacon but I do like cooking the sausage in a little bacon grease for the flavor. We like kale, but any green such as spinach would be good in this. Instead of whipping cream, I used skim evaporated milk to cut the fat. It was a thinner consistensy but it still tastes good!