Posts filed under 'chicken'
(roasted chicken breast with spaghetti & tomato basil sauce)
Directions: Cook on 50% power for 8-9 minutes, let stand for 1-2
I LOVES me a good chicken parm dish. I’ll even tolerate bad ones, so I’m actually excited to encounter today’s frozen meal. Another 50% power recipe? C’mon..turn me loose with FULL POWER! Anyway, I cooked it for 8:30.
Phoo. Part of the cheese on top stuck to the film when I peeled it back. Suck. Wonder if I get calories credited back to me for that?
The chicken breast is what the experts would call a serving. About a half inch thick and the size of the palm of my hand. Yay. It’s served with what looks like 3/4 cup of pasta, tomato sauce and some zucchini, which would make my dearly departed Italian granny proud. The pasta, though mushy, is livened up by the crunch of the zucchini and the sauce is not-bad.
Double-phoo! The inside of the very middle inch of the chicken is cold. I followed directions and everything! Stupid 50% power. The cold took away a lot of my joy for this dish, so I’m going to re-review it in the future and make sure I cook for 9 minutes.
Enjoy the Memorial Day weekend and let’s keep our fingers crossed that Smart Ones or Healthy Choice are on sale next week. This isn’t supposed to be a Lean Cuisine-only blog.
5g fat, 280 cal, 5 POINTS
May 23rd, 2008
(chicken tenderloins & vegetables over whole wheat pasta)
Directions: Cook on 50% power for 7:30 - 8 minutes, let stand in microwave for 1-2 minutes.
Oh, now they’re getting difficult. Fifty percent power? In my household, baby, we operate on FULL POWER or NO power at all! (crushes a beer can on her head)
Ok fine. Fifty percent power it is. Once I figure out how to do that.
I smell peanuts! There are four pieces of chicken in this “SpaCuisine Classic”, some spaghetti, and a lot of peanut sauce about the consistency of turkey gravy. The vegetables are snap peas, carrots, and a single chunk of water chestnut.
Once I got past the initial “Peanut!” taste, the rest of the meal was pretty bland and ‘meh.’ It also tastes saltier than my usual lunchtime fare. I’m not impressed - definitely supplementing this puppy with the garden salad to give my mouth some peppy taste.
8g fat, 280 cal, 5 POINTS
May 22nd, 2008
(grilled chicken tenderloins in red pepper sauce with basil, coconut milk, soy & ginger, served with rice)
Directions: Cook on high 4-6 minutes, let stand in microwave 1-2 minutes
Ohmigod this meal from the Spa Cuisine Classic collection smelled so GOOD while cooking that it was torture for me to wait long enough to photograph. The scent may be a bit much for your coworkers if you’re lunching at work - I probably would not eat this at my desk, if possible. I’m also digging the radioactive color it has going. I enjoy red pepper-based sauces, just not chunks on their own. I’m weird that way.
I love the fact that the chicken pieces aren’t all the same size. I hate the factory-cut look. I have 5 pieces here with grill-lines on them; the large one is slightly smaller than my palm and the smaller ones are finger tip sized. The chicken is soft, and there’s a slight peppery taste to the red sauce that stays on the tongue after you swallow.
The rice against the edge of the tray is dry and gummy but the rest of the rice has a sweet milky taste to it - I would have liked the tray to have 2 compartments so that the red sauce didn’t get mixed into the rice. I also wouldn’t try using chopsticks like the box pictures because the sauce made everything wet. Unless you’re a whiz with chopsticks. I am not. I also only have an hour for lunch.
And while it’s not real Thai from your local place, I found it tray-licking good and a very nice meal for the 220 calories. (My steamed broccoli with a dash of garlic powder makes a great side, too. And you can’t miss with Jello.)
(4g fat, 220 cal, 4 POINTS)
May 20th, 2008
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