As Spring Break winds to a close, I’m back to prepping multiple grab-and-go meals for the week. I wanted to share this one because someone who reads my blog told me they don’t like cauliflower (what?!?) and was looking for fast ways to add vegetables into their diet.
This one is quick and cheap. So easy I can’t believe I haven’t shared it before!
This bag of fire roasted veggies from Trader Joe’s has no added oil and approximately five cups of veggies! So I throw the whole bag in a large hot frying pan and stir while it defrosts and starts to warm up.
I add in two HMR Program Chicken Creole entrees into the pan and sprinkle in my favorite Creole seasoning. Continue to stir for several minutes until all the flavors have come together.
I divide the mix into two half for two quick meals that are easy to reheat and contain 2.5 cups of veggies already cooked in!
A few weeks ago we had a homework assignment to combine the HMR Program chicken soup with an entree. This increases our fullness level which makes those calories last longer. Plus it’s delicious!
I’ve been doing this a fair amount after finding success with it during that homework assignment. This is one of the recipes I’ve been enjoying that helps up the fullness factor.
Creamy Penne and Meatball Soup
- HMR Chicken Soup
- HMR Penne and Meatball Entree
- Chicken bouillon cube
- Italian Herb Seasoning Blend (I use Penzey’s but feel free to sub in your own!)
- 1 cup of water
Microwave water and bouillon cube in a large bowl for 90 seconds. Whisk in soup packet and a couple dashes of Italian seasoning blend.
While you are whisking the broth, soup, and seasoning; microwave the Penne entree for one minute.
Whisk the entree into the soup and enjoy!
A few weeks ago I mentioned having a homework assignment to increase my entrees during a challenging day by one higher than my highest. That meant having SIX HMR Program entrees in addition to the rest of my Healthy Solutions prescription of 3 shakes and 5 servings of fruits/vegetables.
That number seemed outlandish. Grotesquely outlandish. But I was determined to complete the assignment and to learn from it.
So I started my morning with a double-entree. I figured if I had two in the morning, I would already be well on my way to completing the mission. And then I could continue my regular schedule, inserting a few more entrees in throughout the day.
I ate a combination of turkey chili and chicken creole that morning. It was an odd but not off-putting combination. I had a microwave handy and knew I wouldn’t eat the creole entree cold, so I wanted to take advantage of this opportunity. I threw on some cajun seasonings and a couple dashes of hot sauce, and ate it while sipping a cold brew coffee.
A couple of hours passed, and I was scheduled to have a snack. Veggies with a lentil entree as a dip. Only I wasn’t hungry. I was still full. I realized I wasn’t even close to hungry until significantly later than I normally would be. And I normally eat more food in the first half of the day than in the second. It was amazing!
Upon reflection, I realized I had never tried a double entree in the morning. I often have entrees in the earlier half of the day, I don’t have an issue with a lasagna for breakfast. But because I wanted to space entrees out in the day, to ensure I had one in the afternoon or evening, I would refrain from front loading my day with entrees. However, since I had been challenged to fit so many into my day, I didn’t hold back. And I was pleasantly surprised with the results!
The extra fullness was powerful. I was able to power through my day in such a manner that when the next day began, I started it with a double entree too! I walked thousands of steps that weekend and never had anxiety about food or felt a tinge of hunger. When faced with environments full of out-of-the-box temptation, I didn’t feel tempted because I wasn’t hungry.
While I probably won’t eat six entrees in a day again, or if I do it will be rare, pushing myself out of my comfort zone allowed me to find a new comfort zone. I realize a double entree is still fewer calories than a couple of slices of pizza, and a heck of a lot more filling. That the crowding out effect is real and that I shouldn’t be afraid of an extra entree to kick start my day.
With this in mind, I wanted to share my current favorite double-entree combo. And I would love for you to share yours as well. I know there are a lot of them out there I haven’t tried and I’d love to hear about them!
HMR Decision Free Buffalo BBQ Chicken Bowl
- HMR Chicken Pasta Parm entree
- HMR BBQ Chicken entree
- Franks Buffalo Sauce
You will need a bowl big enough for two entrees (I learned this the hard way!). You may include optional seasonings like Molly McCheese or an in-the-box ranch dip seasoning mix (just a 1/4 tsp of the powder on top of the bowl after cooking) however I like this one pretty simple.
Begin by scooping the chicken pasta parmesan entree into the bowl. Add the rice & beans as well as all of the BBQ sauce from the BBQ entree. You will want to scrape the sauce off the piece of chicken.
Dice the chicken breast up and mix it into the bowl with the other ingredients. Cover bowl and microwave for two minutes. Top bowl off with a healthy dose of Franks Buffalo Sauce and enjoy! INSANELY filling!
One of the lessons I learned in my weight loss journey has been the bigger you cast your support net, the easier it is to stick with a weight loss program. From my original Core class starting our own Facebook group to finding fellow health-seekers to follow on networks like Instagram, from having conversations with friends and loved ones about what is supportive for me to seeking out like-minded individuals in my community, I have cast a very large net. I am also in a number of social media groups where I also find support and inspiration. And today’s recipe came from such a group – where a photo of a shepherd’s pie inspired me to play.
The concept itself is very simple. Mash some cauliflower and spread it over an HMR Lentil entree and bake. I played around with it a bit and would encourage you to do the same. I’ll include a list of ingredients I used at the end, but you should have fun with it and try different profiles. And if you really hate the lentils, I bet this would also be awesome with the chili entree!
For starters, I don’t fancy the lentil entree plain. So I added some salt, pepper, Penzeys Bavarian spice blend, and a dash of red pepper flakes. Mixed in two lentil entrees and spread evenly along the bottom of a silicon pie pan.
Then I steamed a bag of frozen cauliflower. There were five cups of cauliflower in the bag. After it was reasonably soft (about 5 minutes in the microwave), I drained the cauliflower and put it in the food processor. I added HMR-approved butter seasoning, smoked paprika, and Penzeys roasted garlic. Then turned on the food processor. I added fat-free vegetarian broth to help make it a thick but creamier consistency (you only need a couple of tablespoons – I recommend adding only one tablespoon at a time to avoid making it runny!).
I put the creamed cauliflower in a pastry piping bag. Because I felt like it and for no other reason. But it did allow me to make a fun spiral design and create a consistent layer relatively easily. You could also just spoon and spread the cauliflower on top.
Bake for 20 or so minutes until the cauliflower has started to brown and has a light crust. You could continue baking, or broil to brown the top more to increase the texture variables.
I let my pie rest overnight in the refrigerator, which made for easy portioning in the morning. Half of the pie is an entree and 2.5 cups of vegetables (and very filling!) but you could portion it into quarters or have the whole pie if you wanted!
Ingredients I used: 2 HMR Lentil entrees, 1 5-cup bag of frozen cauliflower, salt, pepper, red pepper flakes, Penzeys Bavarian seasoning, Penzeys roasted garlic, smoked paprika, Molly McButter, one vegetarian bouillon cube made into broth
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!
This one is short and easy but so good I had to share! And while you can grate cauliflower or run it through a food processor to get that rice texture, I recently learned you can also put raw florets in a large ziploc bag and beat it until it crumbles… excellent stress relief! (Okay so you can also buy riced cauliflower but c’mon let’s take cleavers to that vegetable and get some energy out!)
- 1/2 cup diced onion (I dice an onion or two early in the week to throw into recipes)
- 1/2 cup diced bell pepper
- 3 cups riced/grated cauliflower
- Creole seasoning (to taste)
- HMR Diet Chicken Creole entree
Heat frying pan over medium-high heat. Either spray with cooking spray or add a tablespoon of water and onion and bell pepper to sauté. Cook for one to two minutes stirring frequently and then add cauliflower and Creole seasoning.
Cook for another two to four minutes and add HMR program entree. Mix thoroughly and cook for another two to four minutes until heated through.
One gigantic serving or two smaller servings. Bulked up for just a few extra calories! Cook time varies because it depends on how soft you want your cauliflower rice. Add hot sauce if you want an extra kick!