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Fast Food for a Family of Five

Before having my children, even as far back as when I was single, I’ve always thought of the HMR Entrees as the starting point of my meal, kind of a “hamburger helper” if you will. I am a volume eater and like a big plate of food, so I have always added vegetables to the entrees.

Now that we are a family of five, the HMR Entrees are a huge time (and sanity!) saver for me. I have never seen my children turn down pasta so the HMR Chicken Pasta Parmesan, Cheese and Basil Ravioli and Lasagna are easy meals for us. I add extra vegetables like corn, peas, broccoli and carrots (I keep bags of frozen vegetables on hand for just such a use) and voila! We have a very quickly made, healthy pasta meal, with very few dishes to wash after we’re done. Even when my children were toddlers, the HMR Chicken Pasta Parmesan, in particular, was an easy meal to heat and chop into smaller bites for easy (although messy) finger food.

Recent meals made with HMR Entrees have included pasta salad made with the HMR Pasta Fagioli, some tomatoes and cucumbers; any of the HMR Chicken Pasta Parmesan, Cheese and Basil Ravioli or Lasagna with Meat Sauce entrees with vegetables; the HMR Beef Stroganoff entree with bok choy (recipe here: Stroganoff Bok Choy Stirfry); the HMR Five-Bean Casserole entree as a dip; and my children’s current favorite: the HMR Mushroom Risotto as a “naked” burrito (served in a bowl, without the tortilla).

All 3 of my children love the “naked” burritos on the kids menu at our favorite Mexican restaurant. I’ve made my own version at home using the Mushroom Risotto, but you could try it with the Chicken Creole too. To a heated Mushroom Risotto entree, I add some homemade guacamole (mashed avocado, some lime juice and a little garlic powder or garlic salt), black beans, corn, chopped tomatoes, a little fat free sour cream and a pinch or two of shredded cheese. It looks very similar to what they get at the restaurant, it is very quick to make, all five of us love it (yes, even the one-year-old!), and I feel like I’ve made a home-cooked meal. Actually, I have made a home-cooked meal, with the help of an HMR Entree.

What are your favorite HMR Entree and vegetable combinations?
 

by PeggyKerans on 09/26/2011 | Share Story With a Friend

tags: Weight-Loss, HMR, Recipes, Diet Tools, in the box, planning, strategies, kids, mommy blog

About the Author

Peggy Kerans

Peggy has worked at HMR since 1997 in a number of departments. She is a woman that wears many hats, and juggles a hectic family life with her husband and 3 small children. She likes to cook, do crafts, be a positive role model for her family and keep things fun.

Comments (4) Post a comment
Peggy I always love what ever it is that you are cooking up! But I REALLY like your version of the Naked Burrito YUM def going to try that and soon!
by Erins77 on 10/03/2011
Great combos I am still on the decision free. One of my favorite recipes is to warm the chicken creole and chicken soup ( only 4 oz.) Mix in blender make sure that you keep the lid open a bit away from you so the fumes will not be hot in your face. It is very tasty to add dill weed to taste. Make sure that you mix it throughly so the chicken in the creole has been pureed. Very good
by annshakes on 10/02/2011
Hey, us Peggy's must think alike! I can't tell you how many times I've called my HMR entrees "Convenience food, you know, like hamburger helper." I even taught my mom and several other clients who don't have weight issues to use them this way. Entrees are a staple for my husband and I, but I always "doll" them up with veggies and seasonings. A quick story: My husband wasn't expecting it when HMR brought out the Beef Stroganoff Entree. The first meal that I made it I stir-fried garlic, mushrooms, onions and asparagus, then added the Entree, salt and some white pepper and a bit of low fat sour cream. I served it with some diced potatoes and another veggie. My hubby said, "Ummm, this is really good. What kind of meat does it have in it? Is it lamb?" Pretty good for Fast Food, don't you think?
by PeggyatHMC on 09/28/2011
Peggy, this is great! I also think of entrees as a "starting point" and make combos with vegetables, that require little extra cooking. Thanks for sharing.
by NancyRNfit on 09/26/2011