Two Recipes and a RANT

Let's start with the RANT just so I can get this bad boy off my chest.

I have hit a wall.  The weight loss has come to a stand still, and daily I fight the number to come back down to 182 and stay there.  Each day is a different number varying from 182 up to 184.  STUPID.  It's just stupid.  Better choices should be made.  I'll work on that.

This is the last week of summer school, so I am excited to begin any type of "exercise" next week.  Beginning any type of regimen before school was out didn't seem like a killer idea to me (sounds like a great excuse, I know).  Seeing as how I am already exhausted, I decided to save any additional exhaustion and inability to move for a day when I don't have to keep up with tiny people who have way more energy than I do.

Okay.  That's out of the way now.  SO, here are two recipes.

HEALTHY Ranch Dressing

What you need?

1 container of greek yogurt

1/2 cup milk (or more depending on how think or runny you like)

1-2 Tbsp Ranch seasoning mix (or to taste)

Dump all the ingredients into the container you have chosen to keep your dressing in.  I found this water bottle at walmart and it's perfect for pouring with it's smaller opening at the top.

Shake it all up til you can see that all the yogurt has nicely blended with the milk (check for consistency and add more milk if too solid)

Refrigerate at least 1 hour before using to give it time to set up.


Boston Cream Pie Cupcakes
1 cupcake: 117 calories, 2.5g of fat, 22g carbs, 12 sugars, 2g protein, 0 fiber
What you need?
Cupcakes
1 3/4 cup Yellow Cake Mix
4 egg Whites
1/2 cup water
12 cup cake liners
 Pudding mixture
1 sugar free vanilla Pudding Pack
1/4 tsp vanilla
Frosting
3 Tbsp Chocolate Frostin
1 Tbsp Light Chocolate Syrup

Preheat Oven 350*
Wisk cupcake ingredients together, pour into cupcake liners.  Bake for 16-18 minutes

Mix together the frosting and syrup and place.  Refrigerate.
Mix together pudding ingredients.  Put into a zip lock bag, refrigerate.

After the cupcakes cool (at least 25 minutes), take a knife and make a small cut into each cupcake.  Use your ziplock pudding bag (cut one corner) and squeeze pudding mixture into cupcake.  There WILL be enough for all 12 cupcakes.  Put frosting onto cupcakes (there WILL be enough, I promise!)

***Recipe courtesy of Hungry Girl, 200 Desserts Under 200