Any lunch ideas that don't involve chicken or salad? I'm so burnt out on both that I never finish my lunch. Plus, salads are hard to eat in a 20 min teacher lunch
Have you tried cottage cheese? You can have it plain or toss in some blueberries, pineapple, peaches, whatever fruit you like. Have it with some sliced tomato and cucumber with a pinch of sea salt. These weigh more so you won't have to eat as much or you can buy some of those steam veggies in a bag and microwave at work.
You can also make broccoli and cheese soup made with the cream of chicken soup HNS creamy. Steam your allotted broccoli the night before or the steam in a bag, weigh out the amount of cheese you can have, toss them in a bowl with the COC soup (made according to package directions) and you have yourself some very tasty soup. Hope this has helped a little.
That helps a ton--I'd gotten so focused on meat and veg that I'd forgotten about cottage cheese with fruit!
I haven't tried any of the food based HNS yet, but I'll add that at my next WI. Thanks for the help!
That helps a ton--I'd gotten so focused on meat and veg that I'd forgotten about cottage cheese with fruit!
I haven't tried any of the food based HNS yet, but I'll add that at my next WI. Thanks for the help!
excellent idea and sounds really filling. i've been chewing on this salad for an hour now!!! :-)
Great Forum you guys started! Can't wait to try the yummy recipes! I am a master at making up new stuff to eat so I don't get bored with the same ol same old stuff! This helps kick start my diet! Thanks again!
This morning I made the "mock snickerdoodles" in the cookbook with a choc. pudding supplement instead of the vanilla-- definitely hits the chocolate craving
1 egg, beaten
1/4 c. oatmeal
1 packet splenda
1 pudding supplement (vanilla or chocolate)
1/2 tsp. cinnamon
mix, drop by spoonfulls onto a cookie sheet, and bake at 350 for 8-10 minutes.
They end up puffy, so they're more like oatmeal puffs, but I always make them for Saturday and Sunday breakfasts when I have a bit more time than during the week. However, they only take about 3 minutes to prep, 10 minutes to bake, and it's nice for a change of pace.
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Hi..
Here is a recipe I used when on Meta Slim and to this date.. I make them and freeze them and they are delicious.. You can substitute whatever you have to for whatever plan you are on.. Will also post this into regular recipes file.
I bring these to barbecue and have them vs. other meat host or hostess is
offering.. Being in the south, we barbecue all year and that is how I like mine
cooked.
It is Rachel Ray's recipe.
By: Rachael Ray
This burger mixes up two diner favorites: Greek salad, which sits on top of the burger; and spanikopita (spinach and feta pie), which is in the burger itself. Ingredients:1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan, plus some for drizzling
1 tablespoon unsalted butter
1 small red onion, 1/2 chopped and 1/2 thinly sliced
3 medium garlic cloves, 2 chopped and 1 crushed
One 10-ounce box frozen spinach, thawed
2 teaspoons dried oregano, lightly crushed in the palm
11/3 pounds ground chicken breast or ground turkey breast
1/4 pound crumbled feta cheese
1 tablespoon grill seasoning, such as Montreal Steak Seasoning by McCormick (a palmful)
1/4 seedless cucumber, thinly sliced, plus one 2-inch length of cucumber—peeled, trimmed and coarsely chopped
1 plum tomato, thinly sliced
1 cup coarsely chopped arugula
Hot pepper rings or pepperoncini (optional)
Juice of 1 lemon
Salt and freshly ground pepper
4 crusty rolls, split
1 cup plain yogurt, preferably Greek
2 whole roasted red peppers, drained
1/4 cup flat-leaf parsley (a generous handful)
10 to 12 pitted Calamata olives
Chips of choice, for serving
Directions:1.Heat a large nonstick skillet over medium-low heat. Add the EVOO (1 turn of the pan) and the butter. When the butter melts, add the My Big, Fat Greek Burger chopped red onion and chopped garlic and cook for 5 minutes. Transfer the onion and garlic to a large bowl to cool.
2.Wring the thawed spinach dry by twisting it in a clean kitchen towel over your sink. Break up the block of spinach as you add it to the cooled onion and garlic. Season with 1 teaspoon of the oregano (one-third palmful). Add the ground chicken and feta, then the grill seasoning and a healthy drizzle of EVOO. Mix it all together, then divide the mixture with the side of your hand into 4 equal sections. Form 4 patties, each 1 inch thick. In the same skillet, cook the patties over medium-high heat for 5 minutes on each side.
3.Combine the sliced cucumber and tomato with the sliced red onion, arugula and hot pepper rings. Dress with half of the lemon juice and EVOO to taste and season with salt and pepper; reserve.
4.Toast the rolls. Place the chopped cucumber in a food processor with the crushed garlic, yogurt, the remaining oregano and the remaining lemon juice. Add a little salt and process until smooth. Transfer to a small dish. Rinse out the bowl and return it to the base.
5.Place the roasted red peppers, parsley and olives in the food processor, season with salt and pepper and process to a paste. Remove the blade and reserve the paste in the processor bowl.
6.Slather the roll bottoms with the yogurt sauce. Place the cooked burgers on the sauce and top with the salad. Slather the roll tops with the red pepper–olive paste and serve with chips of your choice.
Does anyone have a substitute for the cream of chicken HNS? I use puree tomatoes for the tomato HNS and found a low sodium chicken bouillon that has the same nutrition as the HNS. I would rather save a little money and learn to eat without all the HNS products. Thanks in advance.
Does anyone have a substitute for the cream of chicken HNS? I use puree tomatoes for the tomato HNS and found a low sodium chicken bouillon that has the same nutrition as the HNS. I would rather save a little money and learn to eat without all the HNS products. Thanks in advance.
I use the low sodium chicken bouillion . I use none of their supplements in recipes.
I use the low sodium chicken bouillion . I use none of their supplements in recipes.
Patzi
what do you use for the rest of thier supplements? [email protected]
I have often wondered about the cream soups as i want to make things which at one time included,cream of mushroom soup ? Also would like to make cream of broc soup. Haven't figured out how to make either of these,esp without milk.
