Servings: 8  Serving size: 1 slice  
Preparation time: 30 minutes
Assembly time after cooling: 15 minutes

Ingredients
2 cups cake flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 large eggs
1 cup sugar
2 medium ripened bananas
3/4 cup butter, softened
1 teaspoon vanilla
8 ounces plain yogurt
For topping
1/2 cup whipping cream
sugar
Not-so-ripe banana

Instructions
1. *Prepare 2 cake pans, buttering the bottom of each and sprinkling a little flour on top. Shake until all the butter is covered and pour off any excess flour.
2. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
3. rack eggs into a medium bowl and whip with a fork.
4. Add the bananas and soft butter and mash together.
5. Mix in sugar, yogurt, and vanilla.
6. Stir these wet ingredients into the dry ingredient bowl. Mix just until all the ingredients are wet.
7. Pour equal amount of this batter into the two cake pans.
8. Bake in preheated oven at 300 degrees for about 35 to 40 minutes until tips are beginning to turn brown. Insert a toothpick to test. It will come out clean when done.
Note: the cakes should be cool before serving. You may even want to chill them in the fridge first.
9. When ready to serve, whip the cream with a beater until soft peaks form, then slowly add sugar to taste, keeping the peaks. To test the readiness of the cream, chew a bit of it.  It's ready when you can no longer feel the sugar with your teeth. 
10. Remove the cakes from the pans. Place one of the cakes on an attractive serving plate and cover with some of the whipping cream and slices of half of the not-so-ripe banana. Place the remaining cake on top and repeat this process with the remaining cream and bananas. Serve immediately.

Ingredients
6 cups diced Boiled Chicken Breasts (about 3 pounds)
1 cup diced celery
1 cup seedless green grapes, halved
1 cup cashew pieces
1/2 cup good quality *low-fat mayonnaise
1/2 cup low-fat Greek yogurt
1/4 cup milk
2 Tablespoons sweet pickle relish
2 Tablespoons fresh lemon juice
2 teaspoons ground sea salt
3/4 teaspoon curry powder
1 head butter lettuce

* I like Trader Joe's Deduced Fat Mayo Dressing

Instructions
1. In large bowl, combine chicken, celery, grapes, and cashews.
2. To make the dressing, combine remaining ingredients in separate bowl.
3. Mix the dressing mixture with the chicken mixture.
4. Chill in refrigerator for about an hour.
5. Serve on lettuce leaves.
Options: serve on half an avocado or half a cantaloupe.

Ingredients
6 bone-in chicken breasts (Free-range preferable)
2 quarts water
1 small onion, quartered
2 celery ribs with tops, cut into chunks
2 carrots, unpeeled, cut into chunks
2 bay leaves
1 tablespoon whole peppercorns
2 teaspoons salt

Instructions
1. Place all the ingredients in a large pot and cover with water.
2. Bring to a boil.
3. Cover, reduce heat, and simmer 30 to 40 minutes until temperature reaches 180 degrees. Do not overcook.
4. Remove chicken from broth and cool. Remove skin and bones. Chop meat.
5. Strain and reserve broth for soup. May be frozen up to 3 months.