Here we are with no big holiday celebrations until perhaps Valentine’s Day. I don’t know about you, but I think that’s actually good news. I’ve had my fill (literally and figuratively) of “cast caution to the wind” meals where calories are king and fat count is ignored as we indulge in just a taste of this and a just a bit of that and oh yes, I’d love just a smidgen of cheesecake for dessert. (Translation of smidgen is a small piece that has about 600 calories — yikes!)

Methinks it is time for some healthier eating. Ramp up the veggies and salads and go easy on the portion size of meats and carbs. Fast forward a few weeks and imagine yourself zipping up your jeans without Herculean effort. This week's column is some simple, honest, delicious, healthier recipes that pack a lot of flavor and not a lot of fat or calories.

Banana oatmeal bread

• 1 cup packed light brown sugar
• 7 Tbsp. vegetable oil
• 2 large egg whites
• 1 large egg
• 1-1/3 cups mashed ripe banana (about 2 large)
• 1 cup old fashioned oatmeal
• 1/2 cup fat-free milk
• 2 cups all purpose flour
• 1 Tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon

Combine brown sugar, vegetable oil, egg whites and whole egg in a large bowl. Beat on medium speed of electric mixer until well blended. In a small bowl, combine banana with oatmeal and milk and stir to blend. Add to sugar mixture and beat well. Combine flour, baking powder, baking soda, salt and cinnamon. Add to sugar mixture and beat just until combined. Spoon batter into a 9 by 5-inch loaf pan coated with non-stick spray and bake in a preheated 350 F oven for 70 minutes or until cake tester inserted near center comes out clean. Cool bread in pan on a wire rack for 10 minutes and then remove bread from pan. Let cool completely. Per slice: about 185 calories with 30 percent from fat.

Greek shrimp scampi

• 1 tsp. extra virgin olive oil
• 5 cloves garlic, peeled and minced
• 1/2 cup chopped fresh parsley, divided use
• 2 cans (28-oz.) whole tomatoes, drained and coarsely chopped
• 1-1/4 lbs. large shrimp, peeled and deveined
• 1 cup (4 oz.) crumbled feta cheese
• 2 Tbsp. fresh lemon juice
• 1/2 tsp. freshly ground black pepper
• 4 cups hot cooked pasta (8 oz. uncooked)

Heal oil in a large Dutch oven over medium heat. Add garlic and cook for 40 seconds, stirring constantly. Add 1/4 cup of the parsley and the tomatoes. Reduce heat to low and continue cooking for 10 minutes. Add shrimp; cook 5 minutes more. Pour mixture into a 13 by 9 by 2-inch casserole and sprinkle with the feta cheese. Bake uncovered in a preheated 400 F oven for 10 minutes. Sprinkle with remaining 1/4 cup parsley, lemon juice, and pepper. Serve over pasta. Yield: 6 servings. (Serving size is 1 cup scampi and 1/4 cup pasta, with 321 calories, 20 percent from fat.

Quick, healthy and delicious poppy seed chicken

• 3 cups cubed cooked chicken breast
• 2 cans (10-3/4 oz. each) reduced fat, reduced sodium condensed cream of chicken soup, undiluted
• 1 cup reduced-fat sour cream
• 2 tsp. poppy seeds
• 1 cup crushed reduced fat Ritz crackers (about 25 crackers)
• 3 Tbsp. reduced fat butter, melted
• 1/3 cup freshly grated Parmesan cheese

Combine chicken, both cans of soup, sour cream and poppy seeds in a large bowl and mix well. Set aside. In a small bowl, combine cracker crumbs and butter; measure out 1/2 cup for the topping. Stir remaining crumbs into chicken mixture and turn mixture out into an 11 by 7 by 2-inch baking dish coated with non-stick spray. Top with reserved crumbs and sprinkle with Parmesan. Bake, uncovered, in a preheated 350 F oven for 30-35 minutes or until bubbly. Yield: 4 servings (serving size is 1 cup with 332 calories and 13 g fat).

Chocolate and Kahlúa brownies

• 1-1/2 cups sugar
• 1/2 cup egg substitute
• 3 Tbsp. Kahlúa or other coffee flavored liqueur
• 1/4 cup light butter, melted
• 1-1/4 cups sifted cake flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp. baking powder
• 1/2 cup finely chopped walnuts

Combine sugar, egg substitute, Kahlúa and butter in a large bowl and mix well. In another small bowl, combine flour with cocoa powder and baking powder. Add to sugar mixture, stirring until incorporated. Fold in walnuts. Spoon batter into a 9-inch square pan coated with non-stick spray and bake in a preheated 325 F. oven for 30-35 minutes or until cake tester inserted in center comes out clean. Cool in pan on a wire rack and then cut into squares. Yield: 16 brownies with 173 calories per brownie, 29 percent from fat.

Strawberry yogurt layer cake

• 1 package (18.25-oz.) of 97 percent fat free white cake mix
• 3 large egg whites
• 1-3/4 cups water
• 1/2 gallon nonfat frozen strawberry yogurt, softened, divided use
• 3 cups reduced fat frozen whipped topping, thawed (such as Cool Whip)
• Fresh strawberries for garnish (optional)
• Fresh mint leaves for garnish (optional)

Combine cake mix, egg whites, and water in a large bowl. Beat at high speed with an electric mixer for 2 minutes. Pour batter into 2 (each 9-inches round) cake pans coated with non-stick spray. Bake in a preheated 350 F oven for 25-20 minutes or until cake tester inserted in center comes out clean. Cool cake in pans on wire racks for 15 minutes; turn cakes out of pans onto wire racks and cool completely.

Split each cake horizontally into 2 equal layers. Place 1 layer on a platter; spread with one third of the softened frozen yogurt. Repeat procedure with 2 layers and remaining yogurt. Top with remaining cake layer. Cover and freeze for about 2 hours or until firm. Remove cake from freezer; spread top and sides of cake with whipped topping. Return cake to freezer for an additional 2 hours. To serve, garnish cake with sliced fresh strawberries and mint leaves, if desired. Yield: 12 servings with 289 calories per serving, 11 percent from fat.