Freezerburned

Lean Cuisine Southern Beef Tips

May 13th, 2008

(barbecue sauce & beef rib tips with oven-roasted potatoes)
(oh, the potatoes feature corn, onion, and RED PEPPER CHUNKS!)

Directions: Cook on HIGH for 4-5 minutes. Let sit in microwave for 1-2 minutes.

There is a group of ladies at work who order out for lunch every single day. They eat at their desks then take their hour lunch to do other things. Sweet deal, huh? Anyway, today someone ordered a barbecue sandwich, and my tummy started grumbling. Luckily I knew I had this dish - part of the “Comfort Classics” collection - at home, so after a nice 4.5 minute wait in front of the microwave, I have my own BBQ lunch!

There are seven chunks of moist and delicious beef in this dish, each about the size of my thumb. The potatoes held up well through the nuking process, but the corn/onion/pepper mixture fell away from the potatoes to the bottom of the tray, where they soaked up the BBQ sauce. I think this tray should have had 2 compartments to it to combat that unholy commingling.

The sauce…is okay. It tastes like your typical Kraft BBQ sauce without any of the fluff. And while it’s a far cry from that BBQ place I went to in Memphis a lifetime ago (Rendezvous?) or even my favorite chain BBQ place, it’s passable for a quick lunch. On second thought, there’s almost too much sauce, even after liberally dipping the seven chunks.

This meal along with the accompanying diet iced green tea beverage in a beer pint glass filled me up! So the hearty garden salad I made up will come to work with me this afternoon as a snack.

More importantly, it knocked out the mild craving I had for BBQ.

5g fat, 250 cal, 5 POINTS

Entry Filed under: 250cal, 5 POINTS, American, Lean Cuisine, beef