True to my August goals, I’ve been trying to cook a little more often this month – fresh, flavorful meals. I don’t cook meals from scratch all that often for several reasons (hard to cook for one, I loathe eating alone, I prefer dinners out with friends/find it more convenient to meet friends out, etc.) But I think it helps when you see a recipe that you really want to recreate.. and then find the time to actually make that meal!

Pinterest is my go-to source for finding and organizing recipes, but Cooking Light and Southern Living are two other wonderful sources for great recipes.

Greek Tzatziki Pasta

adapted from Southern Living (I adore this magazine!)

1 (16-oz.) container low-fat plain Greek yogurt

1/4 cup olive oil

1 tablespoon chopped fresh basil

1 tablespoon lemon juice

1 teaspoon sea salt

1/2 teaspoon freshly ground pepper

3 garlic cloves

1 (16-oz.) package whole wheat penne pasta

2 cucumbers, diced

3/4 cup sun-dried tomatoes, chopped

1 1/2 cups crumbled feta cheese

Optional: chicken, olives, artichoke hearts, red bell pepper

Preparation

1. Process first 7 ingredients in a food processor 30 seconds or until thoroughly blended. Transfer to a bowl, and cover and chill 1 to 24 hours.

2. Cook pasta according to package directions; drain and rinse with cold water.

3. Place cooled pasta in a large bowl. Stir in olives and next 3 ingredients until well blended. Add yogurt mixture, and stir just until well coated. Gently stir in feta cheese. Cover and chill 1 hour.

Makes delicious leftovers & veggies can easily be adapted to suit you.

Chocolate Chip Banana Bread

adapted from Rachael Ray

1/4 cup vegetable oil

1 1/2 cups flour

1 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

½ teaspoon cinnamon

2 eggs, lightly beaten

3 bananas, mashed (1 cup mashed banana)

1 cup chocolate chips

Preparation

Pre-heat the oven to 350°F  & spray a large loaf pan.

In a large bowl, whisk together the flour, sugar, baking soda and salt. Mix in the oil, bananas and eggs. Stir in the chocolate chips and pour into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about one hour. Cool the loaf in the pan for 10 minutes, then turn out and cool completely, right side up.

Makes one large loaf, but this recipe can easily be doubled! Perfect for making extra for friends, family, neighbors, or coworkers.

I made a loaf of this bread for Bridgette & Rob’s move-in day, and they loved it – my roommates and I also promptly inhaled our loaf, too!