Cajun Creole Bisque

Ingredients:
1 HMR® Chicken Creole Entree
1 packet HMR® 500 Chicken Soup
1 cup hot water
Pepper or seasonings to taste

Directions:
Microwave entree and water for 1-2 minutes until piping hot. Put water and chicken soup packet contents in blender. Hold top so steam does not push lid up when blender is turned on. Stop blender, add hot entree packet to blender, blend. Add pepper to taste. Cover, resume blending. Pour into large bowl or mug or over a baked potato. Enjoy!

Suggestion: You can add any heated vegetables or beans or another HMR entree to make a chunky cajun creole soup.

Found this recipe on the McKinney Diabetes & Weight Management recipe site.

Bean Dip Delight

Ingredients:
2 HMR® Five Bean Casserole Entrees
1 1/2 cup salsa
1/4 cup fat-free sour cream
garlic powder to taste

Directions:
Place all the ingredients in a blender.
Mix on low speed until well blended.
Serve warm or chilled.

Calories: 555 Vegetable Servings: 3 ½

This makes a large bowl of delicious dip for your favorite vegetables. Try it with raw carrots, celery, bell peppers, cucumbers, broccoli, or cauliflower. Good enough to serve company!

Found this recipe on a Weight Sense handout.

Rockin’ Risotto

Ingredients:
1 HMR® Mushroom Risotto Entree
1 Packet HMR® Chicken Soup
1/2 cup hot water
1/2 bag baby spinach

Directions:
Warm risotto in saucepan
Mix soup with 1/2 cup hot water and stir into risotto
Spread baby spinach on top of mixture and cover until wilted

Found this recipe on the Full Life recipe site.

Stuffed Zucchini Boats

Ingredients:
1 HMR® Mushroom Risotto Entree
2 medium zucchini
1 cup fresh mushrooms, finely chopped
1⁄2 medium onion, chopped
salt to taste

Directions:
Cut zucchini in half lengthwise. Scoop out some of the center and chop finely. Add to
mushrooms and onions. Spray pan with low-fat cooking spray and sauté mixture until
vegetables are tender. Cook out extra liquid from the mixture. Add sautéed mixture to
unheated entree and stir. Fill zucchini halves with the entree mixture and place on
baking dish coated with cooking spray. Cover lightly with foil and bake at 350° for
approximately 45 minutes.

Calories: 400 Vegetable Servings: 3 ½

Found this recipe on someone's blog.

Super Filling Risotto Stew

Ingredients:
1 HMR® Mushroom Risotto Entree
1 HMR® Turkey Chili Entree
1 packet HMR® 500 Chicken Soup

Directions:
Dash of garlic and/or onion powder.
Combine entrees in slow cooker. Prepare soup with 6 oz. water and add to the entrees.
Season with garlic and/or onion powder and stir.
Cook on low setting for 4-5 hours, stirring occasionally.
(No slow cooker? No problem. Just combine entrees, season, and bake at 350 degrees for 30 minutes.)

Found this recipe on someone's blog.

Mandarin Spinach Salad with Chicken

Ingredients:
1 HMR Savory Chicken Entree
3 cups baby spinach
1⁄2 cup canned Mandarin oranges
1⁄4 cup canned sliced water chestnuts
2 tbsp thinly sliced red onions
2 tbsp vinaigrette style salad dressing (less than 15 cal/ tbsp)
Handful garbanzo beans to taste

Directions:
1. Heat the entree for about 30 seconds.
2. Cut the chicken into diagonal strips.
3. Mix all ingredients except the baby spinach.
4. Gently toss the mixture with baby spinach.

Calories: 300
Vegetable servings: 2

Found this recipe on someone's blog.