It’s been a short stint since I’ve posted (despite having dozens of things I want to share!) – but since I’m up past my bedtime watching election results, I thought I’d share something quick and easy I’ve been enjoying during this stressful time of year (end of the school year is crazy for teachers!).
You can switch up the flavor of pudding, but I like the cheesecake flavor combined with the thick texture of the overnight oats – awesome for breakfast but would also make a great last meal of the night!
HMR Diet Overnight Oats
- 1 HMR Multigrain Cereal
- 1 tablespoon fat-free, sugar-free cheesecake flavored pudding mix powder
- 1 cup water
I mix everything up using a fork (to prevent clumps of powder) in a portable container with a lid. Put in the fridge overnight. The oats and pudding mix absorb the liquid and create a thick, almost solid, oatmeal. Perfect for the post-morning workout meal and easy to transport (I’ve been eating it on my walking commute this week).
You can play with the amount of liquid to get the texture you want. I like it thick and rich, so one cup of water is perfect. And yes, I eat this cold – I have never tried to heat it after soaking it all night.
This is one of my favorites – so easy and quick but flavorful and filling! It doesn’t actually have jelly in it but the berries soften up during the cooking process making them gooey in the peanut butter oatmeal.
Peanut Butter and Jelly Oatmeal
- HMR Oatmeal
- 1 cup frozen mixed berries
- 3/4 cup water
- 1 tbsp PB2
- 2 pumps Torani sugar-free Belgian Cookie syrup
Mix all ingredients in a bowl and microwave for two minutes. Stir and enjoy!
The new HMR Program Penne & Meatball entree is great on it’s own but sometimes you just want to shake things up to keep it interesting. Adding the soup and some additional spices can make for a delicious and easy pasta bake.
Creamy Penne Pasta Bake
- HMR Penne & Meatball Entree
- HMR Chicken Soup packet
- Penzeys Roasted Garlic (several dashes worth – you can also use your favorite garlic powder or crushed garlic or leave this out)
- Crushed Red Pepper (1/4 tsp optional for a nice kick)
- 3 ounces water
Mix all ingredients together in a casserole dish until fully combined. Bake in oven at 375 degrees for 20-30 minutes until top has browned. Oven times may vary depending on how shallow or deep your baking dish is as well as your oven’s calibration.
When I was in Phase One of the HMR program, I rarely ate soup. Odd because it seemed like that’s what all of my classmates were doing – turning entrees into soup. But it just didn’t appeal to me.
Since entering Phase Two, I have realized how useful broth-based soups are as high-volume, low-calorie meal options. And so I have tried to increase my soup intake.
This is a very simple but delicious Decision-Free way to use the new HMR Diet Lentil Stew. If you don’t want the spice, cut the Green Dragon Sauce.
Spicy Lentil Soup
- HMR Lentil Stew Entree
- 1.5 cups broth
- Trader Joe’s Green Dragon Sauce (I use about 1.5 tsp)
- Garlic salt, just a dash
- Black pepper, just a dash
Stir all ingredients in a saucepan and bring to a boil. Stir occasionally while heating. Once soup comes to a boil, turn off heat and enjoy while it’s still steaming!
The weather has turned colder in sunny California and that means more hot HMR shakes to stay warm and full during the holiday season.
This one is easy and perfect to sip from a thermos while heading out in the evening to see holiday lights.
Toffee Apple Cider
- 1 ounce Torani Sugar-Free English Toffee syrup
- 1 packet Alpine-Spiced Sugar-Free Apple Cider mix
- 1 serving HMR Diet Vanilla Shake
- 15 ounces hot water
Put everything in the blender and blend on low to help everything dissolve and come together (always be careful blending hot liquids). Pour into a large mug or thermos for a warm and filling beverage!
Pumpkin spice is EVERYWHERE – seriously I must have seen at least ten different brands of pumpkin spiced tea in my local shops. But I finally caved and bought a box because I wanted to mix things up and my other dessert teas were running low.
I realized today after making a tea latte, that I had never posted about these before. But it’s a great alternative to coffee while giving you a warm shake any time of day. I make tea lattes with all sorts of flavored teas but this week have been enjoying a little something extra with the addition of pumpkin spice seasoning added to my shake.
Pumpkin Spice Tea Latte
- Pumpkin Spice Tea (I used the Sprouts Grocery brand black tea)
- Vanilla HMR Shake
- Pumpkin Spice blend (you can find this in most baking aisles)
Boil 14 ounces of water and then brew tea. You can double the bags or reduce the water if you want the flavor extra strong, but I don’t think it’s needed. Once the tea has brewed, add it to your blender with the vanilla shake and a dash of pumpkin pie spice. Blend to froth (you can also use a travel milk brother if you are on the road). Pour back into your mug and top with a half-dash of spice. Enjoy! SUPER easy and perfect for sipping during your morning commute.