Home Meal Replacement (HMR) is a fancy word forpartially or fully prepared meals taken home for consumption; it was coined by Boston Market. Another buzzword for HMR is MealSolutions™, trademarked by the Food Marketing Institute for grocery stores. Jacqueline Marcus, MS, RD, LD, CNS, FADA, Private Consultant, Northfield, IL, has these tips for value and nutrition:
Do have it your way at food stations such as the stir fry grill or salad bar. When in doubt, order it without added oils, sauces, gravies, etc. Fill up on vegetables, fruits, legumes and whole grains.
Do check strict quality standards, such as when food was prepared; fast may not mean fresh. Get your meal home as quickly as possible, keeping cold food cold and hot food hot as best as possible. Reheat hot foods thoroughly.
Do look for heart healthy options or request them. Ask that dishes be prepared without a heavy sauce or baked instead of fried. Calling ahead is a good idea to get what you want.
Do ask if menu suggestions and nutrient information are available.
Don’t assume dinners for two are portion sized - they might be dinner for four!
Don’t trade taste for health. Best selling Meal Solutions are Prime Rib with Mashed Potatoes, Turkey a la King and Macaroni and Cheese-- typically loaded with calories and fat.
Don’t choose complete meals that have starchy side dishes and no vegetables.
Don’t consider “Great Value” meals a good deal, e.g. $6.99 for a whole chicken, potato salad, slaw and rolls. This is not a nutritional bargain. Instead, buy a healthy, ready-to-serve entree and pair it with a ready-to-serve salad (from the produce section or salad bar) and heat-and-serve vegetables (from the produce section or freezer) for both value and nutrition.
Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there she earned her first food service job at 15, was accepted to the world famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland where she focused on pastry arts and baking. But after learning that the quality of a croissant directly varies with how much butter it has, Judy sought to challenge herself by coming up with recipes that were as healthy as they were tasty.
Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest in nutritional science to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.