Posts filed under '5 POINTS'
(with gravy and garlic-herb mashed potatoes)
Directions: microwave on HIGH for 3 1/2 minutes, stir, cook for 1 more minute, let stand in microwave
Since when is meatloaf a Bistro selection? I thought it’d be a shoo-in for Comfort Classics.
This is a two-compartment tray. Once side is a meatloaf slice slightly larger than the palm of my hand. The other side is the mashed potatoes with green flecks which I believe are chives. The ingredient list reads like a chemistry lab. And although there are no red pepper chunks, the loaf and the “gravy” have red pepper in it.
The meatloaf has a pleasing spongy texture to it and I swear I taste a tinge of ketchup in it, which reminds me of home. The taters are decent too…a bit flat but the garlicky taste makes up for it. It’s not garlicky enough, though, to be a bad-breath-at-work issue.
Paired with a side salad and some carrots, it filled me up and made me happy. On its own this meal wouldn’t have.
250 calories, 8g fat, 5 POINTS)
June 18th, 2008
(tender shrimp in a mild soy-garlic sauce paired with Asian noodles tossed with sugar snap peas and carrots)
Directions: Microwave for 3 minutes, stir, cook for 2 minutes more
Mmm…smells good coming out of the microwave. There are 10 shrimp in this “Bistro Selections” dish. The smallest is about the size of a nickel and the largest is about the size of a quarter. The noodles aren’t mushy at all, probably because they are heavier than your average piece of spaghetti.
The sauce is light with touch of ginger and garlic. And more than a touch of salt. 690mg of sodium worth of salt. That’s 29% of your recommended daily value - IF you’re rocking 2000 calories a day. I’m sticking to 1200 calories a day, so if my high school algebra doesn’t fail me, this meal comes to about 48% of MY recommended sodium intake. That’s almost Lunchables territory.
The overwhelming taste of salt in my mouth is the dealbreaker for this meal. It’s not very filling, either. So this dish won’t be seeing the inside of my cart again. I hope that the salad and jello wash the taste away.
(240 cal, 5g fat, 5 POINTS)
June 4th, 2008
(Chicken Breast, Pasta & Broccoli Florets in Marinara Sauce)
Directions: DO NOT PUNCTURE PLASTIC. Microwave on high for 3 min, 15 sec to 4 minutes. Let stand for 2 minutes. Remove steamer basket from outer sauce bowl. Stir steamed food into sauce bowl. Dispose of Steamer basket and serve in sauce bowl.
Kim’s warning: The steamer basket is VERY HOT when you pour its contents into the sauce.
Cafe Steamers Week continues!
Four pieces of chicken are steamed to perfection in this dish. And I’m not kidding. They’re hot and tender. I do see thin strings of mozzarella cheese too. Chicken, pasta, cheese and NO red pepper chunks? This is promising.
The gravy (I call spaghetti sauce gravy, shut up) is passably good jar-tasting stuff. I think it picked up a lot of the garlic and black pepper seasoning from the chicken chunks.
I think this is the best frozen dish pasta I’ve had yet. It must be the steaming system, which keeps the pasta (in this case, penne) from sitting in sauce and getting too mushy. The broccoli florets even have a crunch to them!
And it’s filling! Why can’t I make a 250 cal meal with this much stuff in it and it be filling?
I could eat this one again and again. Love, love, love it.
4g fat, 250 cal, 5 POINTS
May 28th, 2008
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