Chocolate Pudding Cake

1 package chocolate cake mix
1 package instant chocolate pudding mix
2 cups sour cream
4 eggs
1 cup water
3/4 cup vegetable oil
1 cup chocolate chips
Optional: ice cream or whipped cream

In a mixing bowl, combine the first six ingredients. Beat on medium speed for 2 minutes. Stir in chocolate chips. Pour into a 5 qt. slow cooker that has been coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a toothpick comes out clean. Serve warm with ice cream.

Good Night Waffles

1/2 cup lukewarm water
1 Tbsp sugar
2 1/4 tsp active dry yeast
2 cups whole milk, warmed
1/2 cup butter, melted and cooled
1 tsp salt
2 cups flour
2 eggs, lightly beaten
2 tsp vanilla
1/4 tsp baking soda

The night before combine the warm water, sugar, and yeast. Let stand 10 minutes, until foamy. Stir in the warm milk, melted butter, and salt. Beat in the flour until smooth (this may be done using a hand mixer on low speed).

Wrap bowl tightly with plastic wrap and let stand overnight on the countertop; do not refrigerate.

Pre-heat waffle iron on setting 4.

While the waffle iron is heating, stir the eggs, vanilla, and soda into the batter.

Cook and serve.

Smoothies

Strawberry Sunrise Smoothie
8 oz. skim milk
2 scoops vanilla protein powder
2 Tbsp sugar-free strawberry gelatin
ice

Orange Vanilla Twist
8 oz. skim milk
2 scoops vanilla protein powder
2 Tbsp sugar-free orange gelatin
1 tsp vanilla extract
ice

Chocolate Peanut Butter
8 oz. skim milk
2 scoops chocolate protein powder
1 Tbsp peanut butter
ice

Diet snack ideas

Snack 1
Granola bar with 1/2 cup cottage cheese

Snack 2
1 slice whole wheat bread with 1 Tbsp peanut butter

Snack 3
2 hard boiled eggs

Snack 4
1 mozerella string cheese and 1/2 cup sliced cucumbers

Snack 5
10 baby carrots with 2 laughing cow light original swiss wedges

Snack 6
1/2 cup grapes with 2 laughing cow light original swiss wedges

Snack 7
2 celery stalks with 1 Tbsp peanut butter

Snack 8
1 plain rice cake with 2 tsp peanut butter

Snack 9
1/2 medium apple with 1 Tbsp peanut butter and 1/2 cup cottage cheese

Curves Breakfast Ideas

Breakfast 1
2 turkey sausage links
1/2 cup scrambled eggs
1 slice whole wheat toast

Breakfast 2
Mushroom-Cheddar Scramble
1/4 cup onion
1/2 cup mushrooms
1 cup eggs
top with 1/4 cup low fat cheese

Breakfast 3
Sunny egg sandwich
1/2 whole wheat english muffin
1 oz. low fat cheddar cheese
1 lg. tomato slice
1 egg cooked over-easy

Breakfast 4
Spinach and Swiss Omelet
1 1/2 cup spinach leaves
warm and wilt then add 2 beaten eggs
add 1/4 cup swiss cheese
fold

Oatmeal Nutella Bars

Oatmeal Nutella Bars
Crust:
2 sticks butter
2 c. brown sugar
2 eggs
2 t. vanilla
2 1/2 c. flour
1 t. baking soda
1/4 t. salt
3 c. oats (I used quick oats but regular would do to)
1 c. white chocolate chips
Filling:
2 c. nutella hazelnut spread (or 12 oz. milk chocolate chips)
1 can sweetened and condensed milk
2 t. melted butter
1/2 t. salt

For the oat crust, cream butter, sugar and eggs together. Then add the flour, baking soda, salt and oats. Add in the white chocolate chips (optional). Put 1/2 of the dough flat on the bottom of a greased 9x13 pan and spread evenly to all sides. For filling, add together in a bowl the Nutella, sweetened condensed milk, butter and salt and mix until smooth. (If using chocolate chips instead of Nutella, add ingredients together in a sauce pan and cook on low heat until chips are melted). Pour filling on top of the bottom layer of the oat crust. Flattened out pieces of the remaining oat dough on top of the fudge filling. There will not be enough dough to cover the entire top of the filling layer, and that is okay. As the crust bakes it will spread throughout the bars. Bake at 350 for 25 minutes, or until the top of the bars is a light golden brown color. Let bars cool and then cut into pieces and serve. These bars are delicious warm out of the oven with vanilla ice cream!

Cornbread Taco Casserole

1 package (8 1/2 oz) corn bread/muffin mix
1 egg
1/3 cup milk
3 cups cooked taco seasoned meat
1 can black beans
1 cup (8 oz) sour cream, light
1 cup colby jack, cheddar or mexican cheese, shredded and divided
1/2 cup onion, chopped
1 medium tomato, chopped
1 cup shredded lettuce
1 can sliced olives (optional, I didn't use)

In a large bowl, combine the corn bread, egg and milk until blended.  Spread into an 8 x 8 pan sprayed with cooking spray.  Bake at 350 for 15 minutes.  Combine taco meat and beans, spread over corn bread.  Combine sour cream, 3/4 cup cheese and onion.  Spread over meat mixture.  Bake for 20 - 25 minutes longer or until heated through and cheese is melted.  Sprinkle with tomato, lettuce and remaining 1/4 cup of cheese.