First of all - you have until tonight at 9 pm central to enter my Anolon skillet giveaway!  This is an amazing pan, so make sure to go on over and leave a comment on that post (not this one) to enter!  It's easy, it's fast, and it will be worth it!

Spring has really sprung here in Minnesota.  With temperatures way above normal for the past several weeks, our grass is completely green and already needs mowing, and our lilac bush is leafing out (last year it didn't bloom until Memorial Day).

One of the veggies I think of most when I think of spring is asparagus .  I think asparagus is my all-time favorite vegetable!  I never used to like it... mostly because it was always served steamed, with a side of some sort of gloppy sauce... yuck!

But then, I started to prepare it for myself and roast it in the oven instead, and I found it was amazing!  You'll have to check out the link to the method I use below.

Now on to this week's menu:

Pioneer Woman's Rigatoni and Meatballs (from her new cookbook that my mom got me for my birthday!, Caprese Salad
Marinated Steak, Roasted Asparagus (recipe below), Baked Potatoes
Jack Daniels Chicken on Buns (ala Costco), Sweet Potato Fries
Tomato Cheese Quiche, Fresh Fruit
Chicken Ravioli with Parmesan butter sauce, Salad

Finally, the recipe I'm going to share with you this week is a dessert recipe.  Yep... I don't make formal desserts very often, but I definitely have a sweet tooth - which is probably why I don't.... I'd eat it all.  I made 2 of these this afternoon and shared one with a (now) very happy friend.  It's super easy and takes just minutes to throw together.

Banana Bread Pie
8 servings @  6 Points+ each

2 really ripe bananas mashed
1/2 cup reduced-fat Bisquick mix
2 eggs
1 can (14 oz) fat free sweetened condensed milk
1 tsp vanilla
1 Tbsp melted butter
2 Tbsp mini chocolate chips

Mix all except the chocolate chips together with a mixer until combined well.
Stir in the chocolate chips.

Pour into a greased pie pan.
Bake at 400 for 25-30 minutes.