My perfect food

[group22@gmail.com]

I just wanted to say that the Lean Cuisine Steak Tips Dijon is pretty
close to being a perfect WW food. It is tasty (and I am not a big fan
of "dijon"), has 3 servings of vegetables and is only 6 points.
I eat it most days for lunch at work.

Do other people have similar favorites (especially in frozen entrées)?

Thanks,
Rob

[kmd]

On 30 Jan 2006 11:01:38 -0800, " >
wrote:

>I just wanted to say that the Lean Cuisine Steak Tips Dijon is pretty
>close to being a perfect WW food. It is tasty (and I am not a big fan
>of "dijon"), has 3 servings of vegetables and is only 6 points.
>I eat it most days for lunch at work.

YES! That used to be my absolute favorite, when I was eating a lot of
frozen dinners. Yum. Very tasty.

>Do other people have similar favorites (especially in frozen entrées)?

Pretty much anything by Lean Cuisine is better by far than WW. They
know what vegetables are and aren't afraid to use them. I also really
love the Lean Cuisine pizzas, when nothing but pizza will do.

But after a while I got sick of the preservatives and the plasticky
taste of the food. Now husband and I are working on creating our own
prepared meals. I'm in search of nesting multi-compartment tupperware,
if anyone has any suggestions.

--
Kristen

[ahmward]

"kmd" > wrote in message
...
> On 30 Jan 2006 11:01:38 -0800, " >
> wrote:
>
>>I just wanted to say that the Lean Cuisine Steak Tips Dijon is pretty
>>close to being a perfect WW food. It is tasty (and I am not a big fan
>>of "dijon"), has 3 servings of vegetables and is only 6 points.
>>I eat it most days for lunch at work.
>
> YES! That used to be my absolute favorite, when I was eating a lot of
> frozen dinners. Yum. Very tasty.
>
>>Do other people have similar favorites (especially in frozen entrées)?
>
> Pretty much anything by Lean Cuisine is better by far than WW. They
> know what vegetables are and aren't afraid to use them. I also really
> love the Lean Cuisine pizzas, when nothing but pizza will do.
>
> But after a while I got sick of the preservatives and the plasticky
> taste of the food. Now husband and I are working on creating our own
> prepared meals. I'm in search of nesting multi-compartment tupperware,
> if anyone has any suggestions.
>
> --
> Kristen

Not for nesting Tupperware but at a Villeroy & Bosch outlet I bought the
prettiest three piece microwave set that can be used on the table. I
rarely use prepared foods but one new thing I've tried and liked is the
South Beach lunchable style packages that contain wheat tortillas,
chicken,low fat cheese, salsa and other toppings and sugar free jello.
They are very high in fiber and 5 pts. for the package.

Some people cook on Sunday for the week. I work part time so I can cook
at home often. This month I have been making lots of soups. Today I
cooked cannelini beans in water with thyme, bay leaf, onion and garlic
about an hour while I was getting dressed, showered etc. for the day.
This afternoon I will heat broth with a variety of vegetables, throw in
the drained beans with a bit of the bean water and cook till all is
tender. I will add the carrots, celery and green beans first and then
the Swiss chard, which is growing in the garden. It will make a huge
pot of soup to have with salads and possibly whole wheat rolls.

I like to roast whole chickens or else I have fish and chicken breast
recipes.

Audrey

[Stormmee]

Michalina lean gourmet 5 cheese lasagna, if at home I add a cup of
vegetables, Lee
> wrote in message
oups.com...
I just wanted to say that the Lean Cuisine Steak Tips Dijon is pretty
close to being a perfect WW food. It is tasty (and I am not a big fan
of "dijon"), has 3 servings of vegetables and is only 6 points.
I eat it most days for lunch at work.

Do other people have similar favorites (especially in frozen entrées)?

Thanks,
Rob

[kmd]

On Mon, 30 Jan 2006 11:56:02 -0800, "ahmward"
> wrote:


>Not for nesting Tupperware but at a Villeroy & Bosch outlet I bought the
>prettiest three piece microwave set that can be used on the table.

Thank you! I needed to remember the name of that manufacturer, for a
completely different reason. :-)

>I
>rarely use prepared foods but one new thing I've tried and liked is the
>South Beach lunchable style packages that contain wheat tortillas,
>chicken,low fat cheese, salsa and other toppings and sugar free jello.
>They are very high in fiber and 5 pts. for the package.

Hrm. Our WW leader reported to us that most of the fiber in those is
added fiber, not naturally-occuring. So it's kinda like getting the
points value of a food down by adding metamucil.

>Some people cook on Sunday for the week. I work part time so I can cook
>at home often. This month I have been making lots of soups. Today I
>cooked cannelini beans in water with thyme, bay leaf, onion and garlic
>about an hour while I was getting dressed, showered etc. for the day.
>This afternoon I will heat broth with a variety of vegetables, throw in
>the drained beans with a bit of the bean water and cook till all is
>tender. I will add the carrots, celery and green beans first and then
>the Swiss chard, which is growing in the garden. It will make a huge
>pot of soup to have with salads and possibly whole wheat rolls.

Wow that sounds aMAZingly tasty. I'm right now eating veggies with a
cannelini bean dip that is so garlicky I love it to pieces.

>I like to roast whole chickens or else I have fish and chicken breast
>recipes.

I am great with grilling fish, not so great preparing it any other
way.

--
Kristen

[Willow Herself]

Fish isn't the greatest to prepare ahead though..

no matter how you cool it when reheated it gets a weird texture..
Will~

"kmd" > wrote in message
...
> On Mon, 30 Jan 2006 11:56:02 -0800, "ahmward"
> > wrote:
>
>
>>Not for nesting Tupperware but at a Villeroy & Bosch outlet I bought the
>>prettiest three piece microwave set that can be used on the table.
>
> Thank you! I needed to remember the name of that manufacturer, for a
> completely different reason. :-)
>
>>I
>>rarely use prepared foods but one new thing I've tried and liked is the
>>South Beach lunchable style packages that contain wheat tortillas,
>>chicken,low fat cheese, salsa and other toppings and sugar free jello.
>>They are very high in fiber and 5 pts. for the package.
>
> Hrm. Our WW leader reported to us that most of the fiber in those is
> added fiber, not naturally-occuring. So it's kinda like getting the
> points value of a food down by adding metamucil.
>
>>Some people cook on Sunday for the week. I work part time so I can cook
>>at home often. This month I have been making lots of soups. Today I
>>cooked cannelini beans in water with thyme, bay leaf, onion and garlic
>>about an hour while I was getting dressed, showered etc. for the day.
>>This afternoon I will heat broth with a variety of vegetables, throw in
>>the drained beans with a bit of the bean water and cook till all is
>>tender. I will add the carrots, celery and green beans first and then
>>the Swiss chard, which is growing in the garden. It will make a huge
>>pot of soup to have with salads and possibly whole wheat rolls.
>
> Wow that sounds aMAZingly tasty. I'm right now eating veggies with a
> cannelini bean dip that is so garlicky I love it to pieces.
>
>>I like to roast whole chickens or else I have fish and chicken breast
>>recipes.
>
> I am great with grilling fish, not so great preparing it any other
> way.
>
> --
> Kristen

[Michael Sullivan]

Willow Herself > wrote:

> Fish isn't the greatest to prepare ahead though..

> no matter how you cool it when reheated it gets a weird texture..

huh. That's not been my experience with tuna or swordfish, salmon and
other firm flesh fish.

It's probably true of flakier fish like tilapia, sole, flounder, etc.

Even on those, I find the taste compromised more than the texture.

Clearly reheated fish is never as good as the original. Sword is
probably the best. Tuna next. But I never cook tuna through. I buy ahi
and just sear it. When I eat it again, I might just eat it cold. If I
reheat it, I'm careful not to do very much, just barely warm it up.
Tuna gets so dry when it's cooked through.


Michael

[George]

Frozen foods will always be FAR from the perfect food. They are highly
processed and tend to contain too much sodium. Even if your favorite one is
better than most, fresh food is a much better choice. Think homemade
sandwiches (go easy on the procesed lunchmeat), veggies and fruits.


> wrote in message
oups.com...
I just wanted to say that the Lean Cuisine Steak Tips Dijon is pretty
close to being a perfect WW food. It is tasty (and I am not a big fan
of "dijon"), has 3 servings of vegetables and is only 6 points.
I eat it most days for lunch at work.

Do other people have similar favorites (especially in frozen entrées)?

Thanks,
Rob

[Willow Herself]

I never cooked tuna steak. I usually cook white fish (catfish, cod, sole)
or salmon...
Salmon wasn't too too bad, but still wasn't the greatest thing.. and white
fish doesn't reheat very well.. guess I've got the wrong way to go at it..
Will~

"Michael Sullivan" > wrote in message
...
> Willow Herself > wrote:
>
>> Fish isn't the greatest to prepare ahead though..
>
>> no matter how you cool it when reheated it gets a weird texture..
>
> huh. That's not been my experience with tuna or swordfish, salmon and
> other firm flesh fish.
>
> It's probably true of flakier fish like tilapia, sole, flounder, etc.
>
> Even on those, I find the taste compromised more than the texture.
>
> Clearly reheated fish is never as good as the original. Sword is
> probably the best. Tuna next. But I never cook tuna through. I buy ahi
> and just sear it. When I eat it again, I might just eat it cold. If I
> reheat it, I'm careful not to do very much, just barely warm it up.
> Tuna gets so dry when it's cooked through.
>
>
> Michael

[Nunya B.]

I tend to do salmon on the George Foreman grill or the outdoor grill and
then only after marinating it. Otherwise I stick to smoked salmon.
Leftovers are great cold in salad.
--
the volleyballchick

"Willow Herself" > wrote in
message m...
>I never cooked tuna steak. I usually cook white fish (catfish, cod, sole)
>or salmon...
> Salmon wasn't too too bad, but still wasn't the greatest thing.. and white
> fish doesn't reheat very well.. guess I've got the wrong way to go at it..
> Will~
>
> "Michael Sullivan" > wrote in message
> ...
>> Willow Herself > wrote:
>>
>>> Fish isn't the greatest to prepare ahead though..
>>
>>> no matter how you cool it when reheated it gets a weird texture..
>>
>> huh. That's not been my experience with tuna or swordfish, salmon and
>> other firm flesh fish.
>>
>> It's probably true of flakier fish like tilapia, sole, flounder, etc.
>>
>> Even on those, I find the taste compromised more than the texture.
>>
>> Clearly reheated fish is never as good as the original. Sword is
>> probably the best. Tuna next. But I never cook tuna through. I buy ahi
>> and just sear it. When I eat it again, I might just eat it cold. If I
>> reheat it, I'm careful not to do very much, just barely warm it up.
>> Tuna gets so dry when it's cooked through.
>>
>>
>> Michael
>
>

[Stormmee]

when you reheat fish, if it isn't fried, try steaming it, Lee
Willow Herself > wrote in message
. com...
> Fish isn't the greatest to prepare ahead though..
>
> no matter how you cool it when reheated it gets a weird texture..
> Will~
>
> "kmd" > wrote in message
> ...
> > On Mon, 30 Jan 2006 11:56:02 -0800, "ahmward"
> > > wrote:
> >
> >
> >>Not for nesting Tupperware but at a Villeroy & Bosch outlet I bought the
> >>prettiest three piece microwave set that can be used on the table.
> >
> > Thank you! I needed to remember the name of that manufacturer, for a
> > completely different reason. :-)
> >
> >>I
> >>rarely use prepared foods but one new thing I've tried and liked is the
> >>South Beach lunchable style packages that contain wheat tortillas,
> >>chicken,low fat cheese, salsa and other toppings and sugar free jello.
> >>They are very high in fiber and 5 pts. for the package.
> >
> > Hrm. Our WW leader reported to us that most of the fiber in those is
> > added fiber, not naturally-occuring. So it's kinda like getting the
> > points value of a food down by adding metamucil.
> >
> >>Some people cook on Sunday for the week. I work part time so I can cook
> >>at home often. This month I have been making lots of soups. Today I
> >>cooked cannelini beans in water with thyme, bay leaf, onion and garlic
> >>about an hour while I was getting dressed, showered etc. for the day.
> >>This afternoon I will heat broth with a variety of vegetables, throw in
> >>the drained beans with a bit of the bean water and cook till all is
> >>tender. I will add the carrots, celery and green beans first and then
> >>the Swiss chard, which is growing in the garden. It will make a huge
> >>pot of soup to have with salads and possibly whole wheat rolls.
> >
> > Wow that sounds aMAZingly tasty. I'm right now eating veggies with a
> > cannelini bean dip that is so garlicky I love it to pieces.
> >
> >>I like to roast whole chickens or else I have fish and chicken breast
> >>recipes.
> >
> > I am great with grilling fish, not so great preparing it any other
> > way.
> >
> > --
> > Kristen
>
>