Greek Pasta with Tomatoes and White Beans
(Yield:  4 main dish servings)

Ingredients:
2 (14.5 oz) cans diced tomatoes with basil, garlic and oregano (un-drained)
1 (19 oz) can cannellini beans (or other white beans), drained and rinsed
10 oz fresh spinach, washed and chopped (or whole baby spinach)
8 oz penne pasta
1/2 cup crumbled feta cheese

Directions:
Cook pasta according to package directions omitting oil and salt; drain. Meanwhile, combine tomatoes and beans in a large skillet over medium-high heat.  Reduce heat and simmer for 10 minutes. Add spinach to the tomato mixture; cook for 1-2 minutes or until spinach wilts, stirring constantly. Serve sauce over prepared pasta, and sprinkle with feta cheese.

Banana in a Blanket
(Yield:  1 serving)

Ingredients:
1 (6 inch) whole wheat tortilla
1 Tbsp smooth peanut butter
1 medium banana
1 tsp maple syrup or honey (optional)
1 Tbsp crunchy whole grain cereal

Directions:
Lay tortilla on a plate; spread peanut butter evenly on tortilla. Sprinkle cereal over peanut butter. Peel and place banana on tortilla and drizzle with honey or maple syrup if desired; roll the tortilla.