Posts filed under 'Italian'
(White Meat Chicken With Angel Hair Pasta & Roasted Garlic In Balsamic Vinaigrette Sauce)
Directions: Cook for 3:30 to 4 minutes; let stand for 2 minutes in microwave, dump food into sauce bowl below. Bowls get hot hot hot!
Another Cafe Steamers platter! In this one I have three chicken strips, each about 3 1/2 inches long. During the cook cycle, the vinegar scent was very strong, to the point that I worried about if I was going to be able to eat it. But once I let it sit for 2 minutes, the scent seemed to fade. Or else I got used to it. The pasta was pretty good, I like how the Cafe Steamer technology keeps it from getting mushy.
There are real cloves of roasted garlic mixed up in there too, so beware if you’re at work. I’ll have to brush my teeth before I head back today.
Darn if it wasn’t tasty and filling! I supplemented with a serving of peas anyway to keep me healthfully stuffed. But when I think of “margherita” I think more basil and mozzarella cheese than a brown vinaigrette, so I’m slightly disappointed that way.
330 cal, 8g fat, 7POINTS
June 3rd, 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
(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
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