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!
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:
It’s been a LONG time since I posted but I spent the last three weeks in China (and was a bit stressed getting ready for the trip before that) — I want to write about my experiences soon (after I finish catching up on work!) but tonight I wanted to share a “recipe” I threw together this week that’s super delicious and filling but low in calories (and cost!). The measurements are approximate and I totally could imagine adding some different spices to change it up.
It all started when I picked up a 6 pound bag of frozen “Asian Vegetable Mix” at a restaurant supply store…
Miso Ginger Soup
- 6 cups frozen “Asian Vegetable Mix” (mine was 25 calories a cup!)
- 8 cups water
- 4 tbsp miso paste (I buy Eden Organic because I use Miso to flavor a lot of things – warning miso adds all the salt you need!)
- 2 tbsp low sodium shoyu/soy sauce (adds a great umami flavor)
- 2 tbsp crushed ginger from a tube (you should use less if you don’t like strong ginger flavor or are using fresh ginger!)
- 1 tbsp granulated garlic powder (different than the fine powder so measurements might vary)
Put all in large pot. Cover. Bring to boil and let boil for 5 to 10 minutes. Then reduce to a simmer and let simmer for at least 40 minutes. It’s even better portioned out and reheated later!
Made 10 servings for me at about 25 calories each (although I tripled up a couple to quench some hunger and sodium cravings while I have been sick since my return).
Although I have transitioned from Decision Free through Healthy Solutions and from Phase One into Phase Two, I still find shakes to be an important part of my daily life. A blended shake with an HMR 500 packet is only 100 calories but is incredibly filling for a relatively long period of time. When I was in Decision Free, I couldn’t imagine that I would still enjoy and drink as many shakes as I do, but I am still playing with recipes and enjoying shakes and mousses!
This shake is inspired by two classmates who transitioned to Phase Two when I did. I can’t believe it took me this long to hear about their Butterfinger shake but with some easy alterations, I made my own. Their shake used SF FF pudding which I don’t keep in the house due to the sweetener used, so I needed to figure out my own version. They also add Molly McButter for some extra butter and salt but I didn’t for mine.
This ratio blends enough in my Vitamix to fill my venti double-insulated Starbucks cold cup to the top.
HMR Diet Butterfinger Shake
10 pumps of SF Butter Rum syrup from DaVinci
1 cup of cold water
1 packet of HMR 500 vanilla (you could probably sub in your favorite vanilla HMR shake)
1 tbsp PB2
12 ice cubes
Blend all ingredients except the ice on low to dissolve the powders. Add ice and blend on high under smooth and fluffy. Enjoy!
The fabulous folks at HMR have a new entree! And after 300 days of being in the HMR box, I was super excited to sample a bite of this delicious new vegetarian entree!
The spice level is great – not to overpowering for those who don’t like spicy foods but with enough flavor development for those who do. I could see amping it up more with some crushed chili flakes or a chili salt if I was on Decision Free. Or perhaps adding some broth and making it a curry soup with a tablespoon of fat free sour cream!
Because I am now in Healthy Solutions, I decided to amp up the volume of the meal (and the cuteness) by utilizing a vegetable in my preparation.
Kabocha squash is an Asian varietal of winter squash. It’s green on the outside but orange like a pumpkin on the inside and has flavors reminiscent of pumpkin. It’s super easy to prepare too!
Preheat your oven to 400 degrees. Wash and scrub the outside of the squash and then puncture it with a knife or fork multiple times to allow steam to escape. Then place it in a roasting dish with a half in to inch of water and bake for 30 to 45 minutes until the squash is soft/tender when you apply pressure. Cooking times vary based on your oven but also the size of the squash.
I used a knife to carefully cut a “lid” out of the top and then scoped out the seeds (if the squash is fresh from the oven be careful to avoid escaping steam!). A perfect bowl! I sprinkled a little flake salt inside the bowl to season the squash a bit.
I microwaved the curry entree for the requisite minute and spooned it into the bowl. It was AWESOME and incredibly filling.