Traveling through life with a timer and sneakers

Posts tagged “Sriracha BBQ Sauce

Mini Meatloaf Muffins – an HMR diet recipe to delight!

20140804-134317-49397140.jpgI have mentioned before that I love my HMR Core and On-Going classes. We share recipes and stories and I absolutely love the support we give each other. One of my classmates loves to play around with the HMR products and made an awesome meatloaf that she shared on her blog. I have also played with the chili and oatmeal to make burgers which I shared in December as well as submitted to the HMR Web site.

Over the summer I have been to a lot of cookouts and I wanted a way to enjoy BBQs while staying in the box on the Decision Free diet. So I took the meatloaf recipe and played around to create my own portable mini-meatloaf bites!

Mini Meatloaf Muffins

  • 2 HMR Turkey Chili Entrees
  • 2 HMR Oatmeals (I keep the fruit in the recipe for bites of sweet bbq sauce flavor)
  • 1/2 tsp liquid smoke
  • 1.5 tsp Worcestershire sauce (I use Annie’s vegan version of the sauce)
  • 1 tsp hot sauce
  • 4 tbsp water

Preheat oven to 350 degrees. Spray mini muffin pan with cooking spray (you will want a pan that has 24 muffin wells).

Mix chili and oatmeal. Microwave for one minute. Add in remaining ingredients. Divide into the 24 mini-muffin wells. Bake for 25 to 30 minutes (my oven took 27 but my convection toaster oven only took 25). You want the muffins firm but not burnt. They will be moist in the middle so be careful removing them from tin.

I made a dipping sauce of 1 tbsp no-sugar ketchup, 1/2 tbsp low-sodium soy sauce, and 1/2 tsp sriracha sauce. I also used mustard. Play around with your favorite sauces or try my classmate’s special sauce recipe included on her meatloaf blog post!

One half of this recipe is 12 mini-muffins and is one entree and one oatmeal for calculation purposes.


HMR Sriracha BBQ Chicken Stir-Fry


I have made this twice and am seriously in love with the spicy sweet dipping sauce.

1 HMR BBQ Chicken with Red Beans & Rice
Garlic Power
Red Salt (optional – I just link the clay flavor but regular salt would also work)

First heat a large nonstick frying pan. I do a quick spritz of cooking spray as well.

Clean your chicken breast off, reserving the sauce (don’t mix that goodness! You want to keep the rice and beans as dry as possible). Chop chicken into small bite-sized pieces.

Add rice and beans to pan. At this point I add a couple of tablespoons of water because the rice is hard. I also add salt and garlic powder – amount will depend on your taste and I love garlic!

You will want to use a wooden spoon to avoid scratching the pan. I start pushing the rice and beans around, breaking them up. After about a minute, add the chicken. Continue stirring until everything is heated up and you start to see some browning.

Okay confession… One of my favorite parts of this process is using the wooden spoon to scrap off all the brown parts that stick to the pan. I scrap them into the bowl (or eat them off the spoon – no shame!) for extra crunchy texture.

Pour your fried rice mix into a bowl.

Depending on your heat preference, the sauce measurements will vary. Add a little sriracha at a time to the BBQ sauce until you find your perfect sweet and spicy blend. Spoon sauce next to stir-fry or pour over.

I love Asian food and while this isn’t quite the same, it is a delicious kick to one of my favorite HMR entrees!