1 box (1 lb 2.4 oz) brownie mix
Water, vegetable oil and egg called for on brownie mix box
1 cup vanilla frosting (from 16 oz container)
1/2 cup salted peanuts, coarsely chopped
2 cups crisp rice cereal
2/3 cup creamy peanut butter
1 1/3 cups (8 oz) semisweet chocolate chips

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with cooking spray or shortening.
2. Make and bake brownies as directed on box. Cool completely.
3. Frost brownies with the frosting. Sprinkle with the peanuts then refrigerate while making cereal mixture.
4. Measure cereal into a medium bowl and set aside. In a 1-quart saucepan, melt the peanut butter and chocolate chips over low heat, stirring constantly. Pour over cereal in the bowl that you set aside, stirring until evenly coated. Spread over the frosted brownies then refrigerate for 1 hour or until set before cutting. Store tightly covered at room temperature or in refrigerator.

Nutrition Information:

1 Serving (1 Bar), Calories 410, (Calories from Fat 180), Total Fat 20g, (Saturated Fat 6g, Trans Fat 1g), Cholesterol 15mg; Sodium 230mg; Total Carbohydrate 52g, (Dietary Fiber 3g, Sugars 37g) Protein 6g;

You will need:

a bag of frozen tater tots or tater bites
Seasoned salt
Butter

Melt butter in a frying pan
Place tater tots in frying pan and when they start to unfreeze break them up into small pieces. (this is when you would add your onions, garlic, etc if you choose to)
Add seasoned salt to taste.
Fry the resulting potato pieces until browned on both sides.

I found I didn’t need any additional salt or other seasonings. It was delicious as is.

It will take you a total of about 55 minutes for prep and cooking and serves 6.

8 ounces uncooked wheel-shaped macaroni (about 3 1/2 cups)
1/2 pound bulk turkey Italian sausage
2 3/4 cups meatless tomato pasta sauce
1/4 cup sliced ripe olives
1 can (4 ounces) mushroom pieces and stems, drained
1 cup shredded fat-free or part-skim mozzarella cheese (4 ounces)

1. Heat oven to 350º. Cook macaroni as per package; drain. Cook the sausage in skillet, stirring frequently, until no longer pink; drain.

2. Mix the macaroni, sausage, pasta sauce, olives and mushrooms in 2 1/2-quart casserole.

3. Cover and bake about 30 minutes or until hot. Sprinkle with cheese. Let stand about 5 minutes or until cheese is melted.

Slow Cooker Caramelized Onion Beef Stew

2 tablespoons butter or margarine
4 cups halved and thinly sliced sweet onions (about 1 1/2 onions)
2 teaspoons sugar
2 teaspoons chopped fresh thyme leaves
1 1/2 lb beef stew meat
1 cup beef flavored broth (from 32-oz carton)
1 package (.87 oz) onion gravy mix
2 cups 1-inch pieces diagonally cut carrots
1 cup 1-inch pieces diagonally cut parsnips
1/2 cup frozen sweet peas

Spray 4- to 5-quart slow cooker with cooking spray. In 10-inch skillet, melt butter over medium-low heat. Cook onions and sugar in butter 30 to 35 minutes, stirring frequently, until onions are deep golden brown and caramelized. Stir in thyme and stew meat; place in slow cooker.
In medium bowl, mix broth and gravy mix; pour over meat mixture in slow cooker. Top with carrots and parsnips. Cover; cook on Low heat setting 8 to 9 hours or until beef and vegetables are tender.
Stir in peas. Cover; cook 10 to 15 minutes longer or until hot.

I use:

1 lb of stew beef cut in chunks
several potatoes peeled and cut in cubes
several carrots peeled and cut in chunks
a large onion sliced
water
salt and pepper to taste
garlic powder
Kitchen Bouquet to darken the sauce
flour and water to thicken the sauce

I put the beef and vegetables in the crock pot in the morning along with enough water to cover most of the meat and vegetables. Add the salt, pepper, garlic powder and Kitchen Bouquet. Let it cook all day on low. When it’s done thicken the sauce with the flour and water mixture then serve.

You can serve it over noodles too.

1/2 cup fresh lime juice
2 tsps. freshly grated lime peel
3 cloves garlic, minced
2 tsps. dried oregano
1 tsp. dried thyme
4 (5 to 6 ounce) boneless, skinless chicken breasts
1 lime thinly sliced

1. Combine lime juice, lime peel, garlic, oregano, thyme and pepper to taste in a large bowl. Place the chicken in the bowl and turn to coat. Cover and refrigerate at least 4 hours and turn the chicken occasionally.

2. Preheat the grill to medium (300 to 350 degrees F). Remove the chicken from the marinade. Discard the marinade. Place the chicken on the grill.

3. Grill the chicken over direct heat until grill marks appear (about 10 to 12 minutes per side). Use a thermometer to check temperature. It should read 165 degrees in the thickest portion of the chicken. Remove from grill and let stand for 5 minutes before serving. Serve with the lime slices.

140 calories per serving, 5 gr carbohydrates, 25 g protein, 1 g fiber, 3 g fat, 1 g unsaturated fat, 60 mg cholesterol, 210 mg sodium.

With only 140 calories per serving there is no need to take something like apidexin or any other type of weight loss supplement.

Prep time is 35 minutes. Makes 8 wraps.

Chipotle-Lime dressing:
1 cup ranch dressing
1 tbsp. lime juice
1 tbsp. finely chopped chipotle chilies in adobo sauce (from 7-oz can)
1 tsp. grated lime peel

Wraps
3 cups chopped cold deli rotisserie chicken
2 cups thinly sliced iceberg lettuce
1 cup frozen corn – cooked and cooled
1 small tomato, seeded & chopped (1/3 cup)
1 cup shredded Monterey Jack Cheese (4 oz)
1 package (11 oz) flour tortillas for burritos (8 tortillas; 8 inch)
Salsa if desired
Sour cream if desired

1. Mix dressing ingredients in a small bowl and set aside. Stir together chicken, lettuce, corn and tomato in a large bowl. Add dressing and toss to coat.

2. Assembly – spoon 1/8 of chicken mixture down the center of each tortilla and sprinkle with cheese. Roll up.

Serve immediately with salsa and sour cream – if desired.

2 1/2 cups milk
1 1/2 cups water
1/4 cup butter
1 box (7.2 oz) home-style creamy butter or roasted garlic mashed potatoes
1 can (15.25 oz) whole kernel corn drained
1 cup shredded cheddar cheese (4 oz)
1 can (2.8 oz) french-fried onions

1. Pre-heat oven to 350 degrees F. Spray a 13 x 9 inch (3 quart) glass baking dish with cooking spray. Heat milk, water and margarine to boiling in a 3 quart saucepan. Stir in the contents of both pouches of potatoes until just moistened. Let stand for 1 minute. Stir with a fork until smooth then stir in the corn.
2. Spoon half of the potato mixture into the dish. Sprinkle with 1/2 each of the cheese and onions. Top with the remaining potatoes and sprinkle with remaining cheese and onions.
3. Bake for 10 to 15 minutes or until cheese is melted and onions are golden in color.

Prep time is 15 minutes and makes 18 1/2 cup servings

9 cups Corn Chex, Rice Chex, Wheat Chex or Chocolate Chex cereal (or a combination of any or all.

1 cup semisweet chocolate chips *

1/2 cup peanut butter

1/4 cup butter or margarine

1 tsp. vanilla

1 1/2 cups powdered sugar

1. Measure cereal into a large bowl and set aside
2. In a 1 quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on high for 1 minute. Stir. Microwave about 30 seconds longer or until the mixture can be stirred smooth. Stir in the vanilla. Pour the mixture over the cereal and stir until evenly coated. Pour into a 2 gallon resealable food storage bag.
3. Add the powdered sugar. Seal the bag and shake until well coated. Spread on waxed paper to cool. Store in an airtight container in the refrigerator.

* You can use peanut butter chips instead of chocolate chips

Cake
1 3/4 cups butter recipe yellow cake mix (from an 18.25 oz box)
1/2 cup water
1/4 cup butter or margarine, softened
1/2 teaspoon almond extract
1 egg

Filling and Topping

4 oz white chocolate baking bars or squares, chopped
2 tablespoons butter or margarine, cut into pieces, softened
1 cup whipping cream
1 tablespoon berry-flavored liqueur – optional
2 cups fresh whole strawberries, sliced thin

1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 8 or 9 inch round cake pan with baking spray with flour.
2. In a large bowl, beat the cake mix, water, 1/4 cup of the butter, the almond extract and the egg with electric mixer on low speed until moistened. Beat on medium speed 2 minutes, scraping the bowl occasionally and pour into the pan.
3. Bake as directed on box for 8 or 9 inch round pans. Cool in pan for 10 minutes then remove from the pan to the cooling rack. Cool completely for about 1 hour.
4. In the mean time, put the white chocolate and 2 tablespoons butter in a small metal bowl. In 2-quart saucepan, heat 1/2 cup of the whipping cream just to boiling. Pour the hot cream over white chocolate and butter; let stand until mixture is melted and smooth when stirred. Refrigerate the chocolate mixture 1 hour, stirring occasionally, until cold.
5. In a large bowl, beat the remaining 1/2 cup whipping cream, the cold chocolate mixture and liqueur (optional) on high speed until stiff peaks form. Refrigerate until ready to use.
6. Cut the cake horizontally in half, using long, sharp knife. On a serving plate, place 1 layer, cut side up. Spread with 1/2 of the filling; top with 1/2 of the strawberries. Add the remaining cake layer, cut side down. Spread remaining filling over top of cake; top with remaining strawberries. Store covered in the refrigerator.