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.
Holidays are full of food-filled memories. The association of flavors and smells with specific events can make it difficult to practice supportive behaviors during this time of year.
I have found it helpful to isolate the flavors and smells to try to figure out what I really miss and if it is really food, trying to find a way to enjoy these things in a new way. The holiday spice blend in many baked treats was one flavor profile I just couldn’t shake, and thus this pudding was born.
HMR Chocolate Spice Cake Pudding
- HMR 70 Chocolate Shake
- 1/8 tsp Penzeys Cake Spice
- 2 oz water
Whisk all ingredients together. Enjoy! I have tried it with slightly warm tap water which made it even more comforting, but it also tasted great chilled in the freezer.
The HMR Diet Beef Stew entree has always one of my least favorite entrees. It wasn’t ever bad, per say, but it just never spoke to me and I never felt fully satisfied eating it alone.
A few months ago, I wrote about a device that I was finding super useful when I travel. And now I keep one in my classroom too! And it’s through the use of this tool that I have been increasing the volume of my entrees, finally finding a way to love the Beef Stew entree.
It’s super easy too! Just one chicken bouillon cube, 1.5 cups of water, and one Beef Stew entree. Throw them all in the mini crockpot and let sit for several hours. It has a super flavorful broth which permeates the chunks of potato and beef cubes, leaving me full and satisfied.
So is there an entree you are having trouble with or often avoid? I love a good challenge and also think crowd-sourcing is a fun way to find new ideas. So please also share your favorite entree “fix-up” here and hopefully it will help someone else!
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?
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!
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: