Enjoy These Healthy
THRIVE! Recipes
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Back-to-School Deliciousness!

These tasty recipes, from Sallysbakingaddiction.com,  are easy and crowd-pleasing. The casserole recipe features healthy ​vegetables and the other, the ever-popular banana. 
​My Favorite Banana Bread
With its super-moist and buttery texture, banana and brown sugar flavors, soft crumb, and 1,000+ reviews, this is a delicious AND undeniably popular banana bread recipe. You need 4 large ripe bananas.
Makes 1 loaf
Ingredients
2 cups all-purpose flour, spooned & leveled
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened to room temperature
3/4 cup packed light or dark brown sugar
2 large eggs at room temperature
1/3 cup plain yogurt or sour cream at room temperature
2 cups mashed bananas (about 4 large ripe bananas)
1 teaspoon pure vanilla extract
Optional: 3/4 cup chopped pecans or walnuts
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Directions
  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F. Lowering the oven rack prevents the top of your bread from browning too much, too soon. Grease a metal 9×5-inch loaf pan with nonstick spray. Set aside.
  2. Whisk the flour, baking soda, salt, and cinnamon together in a medium bowl. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. With the mixer running on medium speed, add the eggs one at a time, beating well after each addition. Then beat in the yogurt, mashed bananas, and vanilla extract until combined.
  4. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not over-mix. Fold in the nuts, if using.
  5. Pour and spread the batter into the prepared baking pan. Bake for 60–65 minutes, making sure to loosely cover the bread with aluminum foil halfway through to prevent the top from getting too brown. The bread is done when a toothpick inserted in the center comes out clean with only a few small moist crumbs. This may be after 60–65 minutes depending on your oven, so begin checking every 5 minutes around the 60-minute mark.
  6. Remove bread from the oven and allow the bread to cool in the pan set on a wire rack for 1 hour. Remove bread from the pan and cool bread directly on the wire rack until ready to slice and serve.
  7. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.
Easy, Make-Ahead Breakfast Casserole
Serves 12
 
This easy breakfast casserole is infinitely adaptable. The version written below with sausage, mushrooms, bell peppers, spinach, and cheddar cheese is generally the most popular with guests. You can assemble the entire dish and refrigerate for up to 24 hours before baking.
 
Ingredients
4 cups of crusty bread cubes
1 teaspoon olive oil
1 pound ground pork sausage, casings removed
1 teaspoon dried rosemary or Italian seasoning, optional
3/4 chopped yellow onion (or ½ of a large onion)
2 garlic cloves, minced
2 cups chopped bell peppers
1 cup sliced mushrooms
1 cup roughly chopped fresh spinach
12 large eggs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
2/3 cup milk or half-and-half
1 cup shredded cheddar cheese
Optional garnish: green onion and/or chopped parsley
 
Directions
  1. Grease a 9” x 13” or any 3 to 4 quart oven safe dish. Arrange bread cubes in an even layer in bottom of pan.
  2. Heat olive oil in a large skillet over medium heat. Add sausage and rosemary/Italian seasoning, if using, and break up the sausage into bite-size pieces with a wooden spoon or rubber spatula as it begins to cook. Add the onion, garlic, peppers, mushrooms, and spinach and cook until everything has slightly softened and sausage is mostly cooked through, about 5–6 minutes.​
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3. Remove sausage and vegetable mixture from heat and spread in an even layer on top of bread.
4. Whisk the eggs, salt, pepper, milk, and cheese together. Evenly pour over sausage/vegetable mixture. Add another sprinkle of salt and pepper on top.
5. Cover casserole with plastic wrap or aluminum foil and refrigerate for at least 30 minutes and up to 24 hours. (When ready to bake, allow to sit at room temperature for 10–15 minutes as oven preheats.)
6. Preheat the oven to 375°F. Bake the casserole, uncovered, until the top is golden, edges are crisp, and a toothpick inserted in the center comes out clean, about 40–45 minutes.
7. Cool for 10 minutes, then slice and serve.
8. Leftovers keep well in the refrigerator for up to 5 days. Reheat in the microwave to your liking.
VIVACIOUS VEGETABLES
 JOYFUL FRUIT
SAVORY PROTEIN
COMFORTING GRAINS & PASTAS
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