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.
Let’s start with a confession. Outside of making lattes with my HMR Program shakes, I have had very few hot shakes. I would occasionally try a hot chocolate, but that was about it. However, as I have made it a goal to focus on losing my marathon weight gain, this means incorporating more shakes and entrees to off-set outside foods and one of the ways I was successful in Phase One, was playing with my HMR food to try new things, often trying to hack a food I might have eaten pre-HMR, in order to keep it interesting (while still staying safely “in the box”). So I am trying out a variety of hot shakes in an attempt to stay warm and full this winter.
During the holiday season, I had a chance to try a kid size Snickerdoodle Hot Chocolate at Starbucks. It was super sweet and a fun treat, but the calories were insane! Even for the tiny thimble they call kid size. Well I loved the flavors so much, I asked if it could possibly be turned into a latte to amp up the volume. But I was told it was just made with milk, white chocolate syrup, and cinnamon dolce syrup, and that it wouldn’t translate well into a latte.
However this week I decided it would translate very well into an HMR shake! And while I haven’t had a Starbucks version to compare it to (nor do I plan on it) — this is a sweet and filling beverage that only has the calories from the shake. It’s in the box for both Decision Free and Healthy Solution folks while being the perfect cold weather pre-portioned meal for Phase Two folks too!
HMR Snickerdoodle Hot Chocolate
- 1 HMR Vanilla Shake (I used the 120)
- 1 tbsp Torani Sugar-free White Chocolate syrup
- 1 tbsp Torani Sugar-free Belgian Cookie syrup
- 10 oz. hot water
Mix hot water and syrup together. Slowly whisk shake powder into the liquid. I use an Aerolatte travel milk frother (it’s inexpensive, comes in a travel case, and prevents clumping!). Enjoy! You could even shake a little cinnamon on top for a pretty garnish.
That title is a mouthful. A DELICIOUS mouthful!
I was roasting a squash. And I had some left. So I mashed it. Then I realized I had some small purple bell peppers in the fridge that needed to be cooked. And then the idea began to form. And my goodness it was a filling idea!
HMR Healthy Solutions 5 Bean Stuffed Peppers
Serves One Hungry Me!
- 1 HMR 5 Bean Entree
- 3/4 lb Bell Peppers (in my case it was five small peppers)
- 1/2 cup mashed Butternut Squash
- 2 tbsp dried Minced Onions
- 1 tsp Curry Powder
- 1 tsp Granulated Garlic
- Salt & Pepper
Pre-heat oven to 400 degrees.
Cut the tops off of the bell peppers – trim the edible parts off the top that you have removed, they can be used in the filling! I had four small ones and one really tiny one, so I chopped up the tiny one as well.
Mix all other ingredients together. Add salt and pepper to taste.
Fill the bell peppers with the mixture. Place them in a baking dish. I used a large loaf pan and made foil balls to help prop them up. You could also use muffin tins or mini pie pans depending on the size of your peppers (you just want to make sure they don’t tip over as they cook and the shell softens).
Bake for 20 to 30 minutes or until desired doneness. Everything is already cooked through except the shell so it will really depend on if you prefer a crisper exterior shell/pepper or a softer pepper.
Below is the nutritional data per MyFitnessPal’s recipe builder:
Still playing around with produce in shakes, I had a couple of apples leftover that I needed to use. What about an apple pie shake with hints of toffee and maple?
Apple Pie Shake
* 2 HMR Vanilla Shakes (I use HMR 800)
* 4 pumps SF vanilla bean syrup
* 4 pumps SF pancake syrup
* 4 pumps SF English toffee syrup
* 1.5 cups water
* 2 small-medium apples (I used Honeycrisp)
* 18 ice cubes
* Spices – I use Pampered Chef Cinnamon Plus but I think you could use an apple pie spice or just cinnamon and nutmeg. I like space – probably used between one and two teaspoons.
Blend syrups, water and apples together until apples are broken down. Add shakes and spices and blend until combined. Add ice and blend until desired consistency. Enjoy!!!!
I divided this into three coffee tumblers to enjoy throughout the day. However after a PA-filled morning I am thinking of doubling up on HMR meal replacements and enjoying an oatmeal with one of them!