Price: $3.29 ($2.79 on sale)
Serving: 1 Tray, 10 oz.
Calories: 410
Fat: 34%, 22g
Sodium: 39%, 930mg

Green Guru says: Homemade style cheese marinated with tandoori spices, simmered with onions and bell peppers in an authentic richly spiced sauce, served with basmati rice.

Today, Kate and Abi both brought this meal for lunch. While this would seem a strange coincidence, it turns out that they both enjoy Indian cuisine, shop at Whole Foods, and like buying sale items.

Kate says:This is not the first time I have had Green Guru International Cuisine Paneer Tikka Masala. In fact, I purchase Green Guru products frequently and they rarely disappoint. The paneer tikka masala is perfectly spicy and delicious. I would not be disappointed to be served something with this flavor at an Indian restaurant, although I would be disappointed by the presentation. This brings me to my two complaints. First, when I see the picture I want my meal to be served in the same rustic hammered metal bowl and it is not. Second, the serving container separates the rice from the paneer tikka masala and there is no way to mix them without using a separate bowl. I solve this by using a separate bowl, but this is annoying and poor design.

Abi says: You know that little storefront down the street that sells every kind of take-out food imaginable and works for a quick snack but you hope that your friends from the vegan coffeeshop never catch you eating there?
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Price: $3.99
Serving: 1 meal, 9 oz
Calories: 330
Fat: 23%, 15g
Cholesterol: 10%, 30mg
Sodium: 28%, 680mg
Protein: 15g
Carbs: 13%, 38g
Fiber: 25%, 6g
WW Points: 7 Points

Amy’s Kitchen says: Our customers have been telling us for years, “Your cheese enchilada tastes as good as any I’ve ever eaten, even in the best Mexican restaurant.”

Abi says: I am extremely skeptical of this meal. First, because my grandma makes the best enchiladas in the history of the world. Second, because this meal had been in my freezer for a year and the corn looked like the freeze-dried food you buy as a souvenir at the Air and Space Museum.

My fears were unfounded. This is perhaps one of the best frozen meals I have ever, ever had. Ever. I think that it overcame the problems encountered in Jess’s meal by containing a scoop of black beans with salsa and a scoop of corn. Yes, I said a scoop, which is probably equal to 1/4-1/3 of a cup. This is one of those rare meals that contains such variety and flavor that it actually leaves the eater satisfied.

After finishing the tortilla-based part of the meal, which had a pleasantly piquant sauce and plenty of cheese, I had enough sauce and cheese left over to mix my black beans and corn into a sort of cheese-bean-corn casserole. I think if I start my own frozen food company (which I feel more capable of doing every day) I might found my empire on an enchilada casserole.

Though mine would contain dessert. Probably a little container of molten chocolate cake.

Price: 2 for $5
Serving: 1 bowl, 10 oz
Calories: 310
Fat: 20%, 13g
Cholesterol: 11%, 30mg
Sodium: 31%, 740mg
Protein: 19g
Carbs: 10%, 30g
Fiber: 22%, 5g
WW Points: 6 Points

Amy’s Kitchen says: Tender organic pasta shells are stuffed with low fat ricotta, organic broccoli and organic spinach in a genuine Italian tomato sauce and smooth creamy white sauce.

Abi says: Wow. This meal includes 40% of Vitamins A and D and 40% of your RDA of calcium. I must admit that before I heated up the meal I was intrigued by a note on the back that read ‘Try our other bowls. . .’ and noted that there’s a ‘Country Cheddar Bowl’. I want to try one. Ok, so I don’t even know what is contains (I’m guessing potatoes, noodles, corn, or similar) but I can’t help wondering ‘What are the default ingredients of a “Country” item?’

This will be explored later when I track down a Country cheddar Bowl. For now I’ll delve into the world of stuffed pasta shells.

Pasta shells are delicious. The tomato sauce could use a little garlic, onion, and oregano, but the overall effect is suprising for a frozen meal. I feel like someone actually made these for me. Problematic: too much cheese. Yes, too much cheese. Or maybe the problem is too much pasta, because you can never have too much cheese. You see, I like a good pasta-to-cheese ratio. With these shells there’s very little pasta for the enormous amount of cheese. Not that cheese is bad, it’s just that nobody is going to eat ricotta with a spoon. Or a fork. You just don’t eat ricotta by itself.

I wrote spoon because I was one of the last people to eat my lunch today and there were no forks left. Tomorrow I will eat my lunch earlier in the day.

Also, I am intrigued by ‘Mexican Casserole’. Being half-Mexican I am not sure what that could contain. I will have to use my rain check from Giant to purchase a Mexican Casserole Bowl and a Country Cheddar Bowl. They had better be good.