I heard a rather strange noise coming from the other side of the house yesterday afternoon and decided I'd better investigate. Through the dining room, into the living room, a peek out on the lanai — nada.

Back through the living room and out to the front porch, where not a creature was stirring not even (oops, we're over that one for another year.)

OK, now back down the hall to the guest room and guest bath — zip, zilch, nobody! OK, one last run back through the dining room, a sprint into the living room (again) and finally to the last place to check out, the master bedroom and bath. (Never thought of this house as being very large until now.)

Still no sign of anything being amiss — but wait, I heard that "mmmph" noise again. Aha! The walk in closet light was on and there was the source. My darling husband muttering about how his favorite pair of dress pants that he needed to wear that evening must have shrunk at the dry cleaners and he was sputtering about calling and giving them a piece of his mind!

I just quietly uttered one word: primeribtriplechocolatecheesecakescallopedpotatoeswinecremebruleecinnamonrolls. Yup, Mr. Evans the nice dry cleaner is not the culprit, my darling husband — six weeks of foodie holidays are!

We're all in the same boat after casting calorie caution to the wind and enjoying all the special treats associated with Thanksgiving, Christmas and New Year's celebrations. So back to healthier eating and no more lounging around with coffee and the newspaper in the morning. We are up and out walking and then a few laps in the pool. Not nearly as much fun as partying, but necessary.

This week's recipes are lighter, healthier and delicious and I hope they help us all shed a few of those oh so delicious holiday pounds.

SHRIMP AND CORN CHOWDER

This hearty chowder contains just 300 calories in a 1-1/2 cup serving.

4 lean bacon slices, chopped

4 green onions, sliced thin

1 Tbsp. chopped fresh thyme

4 cloves garlic, peeled and minced

1/4 cup all purpose flour

2-1/2 cups 2% milk

1-1/4 cups reduced sodium chicken stock

1 bay leaf

1/4 tsp. salt

1/4 tsp. freshly ground black pepper

1/8 tsp. cayenne

1 lb. raw medium shrimp, peeled, deveined (about 24)

1 pkg. (10-oz.) frozen corn kernels, thawed

1 Tbsp. chopped fresh parsley

Cook bacon pieces in a large saucepan over medium heat until crisp. Remove bacon from pan with a slotted spoon and put on paper towel lined plate; keep drippings in pan.

With pan/drippings over medium heat, add green onions, thyme, and garlic; cook 2 minutes. Sprinkle flour over onion mixture and cook 1 minute, stirring constantly. Whisk in milk, stock, and bay leaf; increase heat to high and bring just to a boil. Reduce heat to medium; cook 2 minutes. Stir in salt, black pepper, cayenne, shrimp, and corn; simmer 4 minutes or until shrimp turn pink and are cooked through. Remove and discard bay leaf. Ladle soup into 4 bowls; sprinkle with bacon and chopped parsley. Yield: 4 servings (serving size: 1-1/2 cups).

FETTUCCINE ALFREDO WITHOUT THE GUILT

Fettuccine Alfredo is delicious with heavy cream, butter and lots of cheese, but oh the calories. This recipe has just 1 Tbsp. of butter and uses low fat milk and cream cheese to keep the rich, silky texture that heavy cream typically gives the sauce. Buy the best Parmigiano-Reggiano you can afford — and never use that stuff in the green container!

1 Tbsp. unsalted butter

1 clove garlic, peeled and sliced

1 tsp. grated lemon zest

2 tsp. all purpose flour

1 cup 2% milk

3/4 tsp. salt

Pinch of ground nutmeg

2 Tbsp. reduced fat cream cheese

3/4 cup grated Parmesan cheese, plus a bit more for topping

3 Tbsp. chopped fresh parsley

Freshly ground black pepper to taste

12 oz. fresh fettuccine*

Melt the butter in a large skillet over medium heat. Add garlic and lemon zest; cook 2 minutes stirring often. Add flour and cook 1 minute, whisking constantly. Whisk in milk, salt and nutmeg and cook, (still whisking) for 3-4 minutes or until just thickened. Remove garlic slices. Add the cream cheese and Parmesan and whisk 1 minute or until smooth. Stir in the parsley. Reduce heat to low and keep warm.

Cook pasta according to package directions; drain and reserve 1 cup of the cooking water. Return drained pasta to the pot. Add the sauce and 1/2 cup of the reserved cooking water to the pasta and toss to combine, adding more cooking water as needed to achieve desired consistency. Season to taste with additional salt if necessary plus pepper. Divide among 4 bowls and top with remaining Parmesan. Yield: 4 servings, each serving 490 calories.

*Fresh pasta (vs. dried) will better absorb the sauce.

TROPICAL BANANA BREAD

Adapted from Cooking Light Magazine.

FOR THE BREAD:

2 Tbsp. unsalted butter, softened

2 Tbsp. tub-style light cream cheese, softened

1 cup sugar

1 large egg

2 cups all purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/8 tsp. salt

1 cup mashed ripe banana

1/2 cup fat-free milk

2 Tbsp. dark rum

1/2 tsp. grated lime zest

2 tsp. fresh lime juice

1 tsp. vanilla extract

1/4 cup chopped pecans, lightly toasted

1/4 cup flaked sweetened coconut

FOR THE TOPPING:

1/4 cup packed light brown sugar

2 tsp. unsalted butter

2 tsp. fresh lime juice

2 tsp. dark rum or 1/8 tsp. imitation rum extract

2 Tbsp. chopped pecans, lightly toasted

2 Tbsp. flaked sweetened coconut

To prepare the bread: Combine the softened butter and cream cheese in a large bowl; beat with electric mixer at medium speed until well blended. Add 1 cup sugar, beating well. Add egg; beat again. Set aside.

Combine flour, baking powder, baking soda, and salt in a medium bowl and whisk to blend. Add banana, milk, rum, lime zest and lime juice, and vanilla extract and blend well. Add flour mixture and banana mixture alternately to reserved butter mixture. Stir in pecans and coconut. Pour batter into an 8 by 4-inch loaf pan coated with non-stick cooking spray; bake in a preheated 375 F oven 50-60 minutes or until tester inserted near center comes out clean. Let cool in pan 10 minutes; turn bread out onto a wire rack to cool.

To make the topping: Combine brown sugar, butter, lime juice, and rum in a small saucepan set over medium low heat; bring to a simmer. Cook 1 minute; stirring constantly. Remove from heat; stir in pecans and coconut; spoon over loaf. Yield: 16 servings, 195 calories per slice.

WONTON SNACKER CRACKERS

Sweet, spicy, crunchy and pretty much fat free!

24 wonton wrappers

Non-stick cooking spray

1 Tbsp. sugar

1/4 tsp. cayenne pepper

1/2 tsp. ground cumin

1 tsp. salt

Arrange wonton wrappers on nonstick baking sheets in a single layer; spray wrappers with cooking spray. Combine sugar, cayenne, cumin and salt in a small bowl and mix well. Sprinkle over the wonton wrappers.

Bake in a preheated 400 F oven for 8-9 minutes or until crisp. Transfer to wire racks to cool completely. Yields 24 crackers.