Last week I wrote about my new favorite travel tool, and even offered one up as a thank you in my post. This thank you giveaway has ended, and I wanted to congratulate Mary S. from Wisconsin as well as thank her for reading my blog. I will be sending her a new Crockpot Lunch Pot this week!
Today, I want to share a double-entree comfort food that MANY of you may already be familiar with, that I have prepped in my Lunch Pot recently. The HMR Program Turkey Chili and Chicken Pasta Parm! I throw them both in the Lunch Pot along with some Sriracha and let it warm for a massive bowl of comfort.
Here’s why I am really sharing this HMR Decision-Free favorite. Because I think in Phase Two, it’s easy to shy away from double-entrees. We are integrating outside foods in our diets, double-entrees seem so high in calories, and maybe we think we are tired of HMR entrees! But two entrees is still fewer calories than many of the GAP foods out there, and what worked in Phase One (i.e. super-filling, higher-volume, nutritionally-packed meals) still works in Phase Two to crowd out GAP foods and keep you full — more bang for your caloric buck! And yes, fruit and veggies and double-shakes will do the same. But the double-entree is adds some extra oomph after a hard workout or before a big event (especially on the road!) that you might not find with some of the other high-volume choices.
As I recommitted to increasing my meal replacements this summer, I am finding reflecting on what I did during Phase One to be invaluable in my continued journey to manage my weight. What is (was) your favorite double entree combo? Have you revisited it lately?
I have been on the road a lot since starting the HMR program in November of 2013. From road trips to plane trips, I have brought HMR Diet meal replacements with me. I have even blogged about this in the past, sharing helpful tips for traveling Decision Free and talking about being Decision Free at Disney World.
When visiting a Phase One class earlier this year, a newer student shared about a tool she planned on using while traveling to Vegas (where she wouldn’t be able to access a microwave!). As I have tried to increase my meal replacements (especially when traveling) to crowd out GAP foods in Phase Two, I thought I would check this tool out. And I am in love!
The Crock-Pot Lunch Crock Food-Warmer has now traveled with me to a dorm in Michigan, a hotel in Salt Lake, and my own place of work. I have made soups, stews, and oatmeal in it. I have bulked up many meal replacements using just water and a bullion cube – and enjoyed hot meals on the road!
I wish I had one of these devices when I was in Phase One – but I have since bought one for travel and one for work! I have carried it on planes and have gotten through TSA without a hitch. It’s easy to use, easy to clean, and the perfect size for a hot on-the-road meal. It won’t cook raw food, so don’t try cooking Phase Two raw meats in it, but it’s perfect for heating up meal replacements and traveling with them. Here’s a great review video about the product (warning for Decision Free folks that this video does NOT use meal replacements!).
I am loving it so much that when Crock-Pot had a sale a couple weeks ago, I bought one more of these guys to giveaway here on my blog. Consider it my way of personally saying thank you for following this little corner of the world. I have appreciated the accountability of sharing my journey and have learned so much from many of you.
So this contest will run Monday, June 20 through Wednesday, June 29 and hopefully someone else will love their new device as much as I am loving mine! Use the link below to see how to enter!
With the first couple days of summer vacation under my belt, I finally feel like I can come up for air and reflect on my first year teaching new classes in a new department (and drastically reducing my work travel!). Over the course of the last year, many things have changed, including the HMR enchilada entree! (Bet you didn’t see that transition coming, did you?)
I am trying to reconnect with my HMR meals – in Phase Two it is easy to forget about focusing on high-volume foods or on portion-control. And increasing my use of HMR meals has allowed me an opportunity to reeducate myself. But I don’t have a microwave at home, which means getting creative with entree prep.
In honor of my Decision Free Chips & Dip recipe made with the beef enchiladas, I decided to attempt another “finger food” recipe with the new chicken enchiladas. Super easy and still something people on decision free can have in their rotation!
(Warning: I used a toaster oven, so times and temps may vary)
- 1 HMR Chicken Enchilada entree
- Hot sauce, salsa, FF sour cream (your choice!)
- Cooking spray
Preheat oven to 400 degrees. Cover mini cookie sheet with foil and spray with cooking spray.
Scrap sauce off enchiladas and cut into 6-7 “coins” each. Lay on side on cookie sheet so it looks like a coin (as pictured above). Will produce 12-14 “bites” total. Put in oven and bake 8-12 minutes until tops and sides have started to brown.
While bites are baking, mix the sauce from the entree with your choice of hot sauce, salsa (if you are allowed to have it in your program), and/or fat-free sour cream. I just used Frank’s Buffalo Sauce for the bites pictures above to add some additional heat to the dipping sauce.
Enjoy! And then share how you like to prepare the chicken enchilada entree… I could use some new ideas!
In Phase 2 class this week, we were encouraged to amp up the volume of meal replacements. The Phase One mousse came up a few times as an example – and with summer heat hitting us in California, I decided this would be my homework.
Unlike many of the mousse recipes, this one does not use pudding. Leaving it in the food processor allows it to set-up quite nicely (although it won’t be quite the same as the recipes that utilize the instant pudding).
Almond Cloud Mousse
- 10 ice cubes
- 1 HMR 800 Vanilla Shake
- 2 oz Torani Sugar Free Brown Sugar & Cinnamon Syrup
- 2 oz cold water
- 1/4 to 1/3 tsp almond extract (depending how strong you want the almond)
- A couple dashes of ground cinnamon
Put ice in food processor and blend until ice is ground fine. Remove lid and use a spatula to scrape the ice off the sides.
Replace lid and start processor again. Slowly pour in liquids and add shake and spice. Let processor run 8 to 10 minutes until mousse becomes thick and has doubled in size.
Eat immediately and enjoy mega volume for minimal calories!
Have you tried one of the mousse recipes on HMR’s recipe search or do you have one from a class? I’d love to try your favorite – so please share a link to the recipe or the recipe in the comments!