Ingredients
1 packet HMR 70 Plus Vanilla (or one packet any HMR Shake mix)
6 oz cold water
6-8 ice cubes
1 tablespoon Jell-O Sugar-Free, Fat-Free Instant Vanilla Pudding mix
1.5 tablespoons Torani ® sugar-free Brown Sugar Cinnamon

Preparation
1. Pour water in blender.
2. Slowly add ice.
3. Add shake powder, pudding mix, and syrup.
4. Blend on high for 1 minute.

Healthy Solutions Recipe? Yes

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Ingredients
Nonstick cooking spray
4 stalks celery, cut on a bias into ½ inch slices
4 large carrots, peeled and cut into ½ inch slices
2 cloves garlic, peeled and sliced
1 large red bell pepper, seeded and cut into ¾ inch strips
1 large green bell pepper, seeded and cut into ¾ inch strips
1 sweet onion, peeled and sliced
1 can sliced water chestnuts, drained and rinsed
1 can sliced bamboo shoots, drained and rinsed
2 cups of Hawaiian Barbecue Sauce
4 -6 HMR Chicken with Barbecue Sauce Rice and Beans Entrees
1 large ripe pineapple, peeled, cored and cut into ¾ inch slices
1 can S&W Louisiana Style Red Beans
4 green onions, sliced for garnish

Instructions

• Preheat your backyard barbecue. Or, you can “grill” indoors on the stovetop or use a George Foreman grill.
• Place a large saucepan over medium heat, spray with nonstick cooking spray and add carrots, celery and garlic. Cover and sweat about 12 minutes until they begin to soften. Add bell pepper and sliced onions, spray additional nonstick cooking spray if needed, and continue cooking until onions begin to turn transparent, about 10 minutes. Add water chestnuts, bamboo shoots and Hawaiian barbecue sauce, reduce heat to low and hold warm.
• Open HMR entrees and separate chicken from rice and beans.

Heat S&W beans according to instructions on the package; add HMR rice and beans. Hold warm until ready to serve.

• Spray the pineapple slices with nonstick cooking spray and grill on hot barbecue, until edges turn golden brown and sugar begins to caramelize. When pineapple is almost finished cooking, add chicken pieces to grill to warm. Transfer chicken and pineapple to large saucepan of vegetables with Hawaiian barbecue sauce.
• Serve family-style or arrange a portion of baked beans and HMR rice and beans on individual plates, then add grilled pineapple slices and the HMR chicken and top with a generous serving of the vegetables and Hawaiian barbecue sauce. Garnish with fresh minced green onions.

# of Cups: 23
Calories per Cup: 125

All rights reserved. Users may download and print content from this website for their own personal and non-commercial use only. Republication or redistribution of content is expressly prohibited.

Source: Chef Jack

Ingredients
¾ cup pineapple juice
¼ cup lemon or lime juice
¼ cup orange juice
3 tablespoons SPLENDA (optional – brown sugar)
¼ cup low sodium soy sauce (optional – low sodium teriyaki sauce)
½ cup ketchup
1 tablespoon Worcestershire sauce
1 tablespoon honey dijon mustard
2 tablespoons, fresh ginger, minced (or 2 tsp ground ginger)
2 cloves garlic, minced
Fresh cracked black pepper to taste
Crystal Hot Sauce to taste

Instructions

• In a saucepan, combine pineapple juice, lemon or lime juice, Splenda, soy sauce, ketchup, Worcestershire sauce, mustard, ginger and garlic. Over medium heat, stir and bring to a low boil. Reduce heat to low and simmer for 10 minutes. Season with pepper and hot sauce to taste. Remove from heat and cool until needed.

# of Cups: 2

All rights reserved. Users may download and print content from this website for their own personal and non-commercial use only. Republication or redistribution of content is expressly prohibited.

Source: Chef Jack