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.

Price: $2.00
Serving: 8.5 oz
Calories: 210
Fat: 6%
Sodium: 21%

They say:Roasted chicken tenderloins with mushrooms, rice pilaf and green beans.

Chad says: This meal was surprisingly pleasing to the taste buds. It’s quite obvious though that many individuals would become in fact “lean” from this meal because I finished it in literally 5 fork-fulls. The green beans were certainly a valued addition to the meal, yet left me desiring something more, perhaps more mushrooms. Overall, I would “eat here” again, but maybe with 4 supplementary frozen meals.

Price: $3.75
Serving: 1 enchilada, 4.5 oz.
Actual Serving: 2 enchiladas, but info below is for a single enchilada
Calories: 230
Fat: 22%, 14g
Cholesterol: 11%, 35mg
Sodium: 18%, 440mg
Protein: 10g
Carbs: 6%, 18g
Fiber: 8%, 2g
WW Points: 6 Points for ONE enchilada

Amy’s Kitchen says: We start with fresh tortillas made with organic white corn, fill them with a blend of jack and cheddar cheeses accented by olives and peppers, and cover them with a traditional Mexican sauce made from organic tomatoes.

Jess says: Passersby observed that these enchiladas both looked terrible and smelled wonderful. I agree. Whatever the ingredients may imply, this enchilada was filled entirely with cheese without even the suggestion of other fixings, except tortilla of course. Foes of the lactose, beware! This lunch is not for you! Now, I am not one to complain about a mouth full of cheese (it was surely tasty), but about 15 minutes later my stomach said “now hold on there” and has been feeling less than content ever since. I will not point fingers at you enchilada since Amy’s frozen food has always been a friend, but I think I’m going to stick with the black bean version in the future. It was more of a friend when I needed one. Oh and serving size is one enchilada when two come in the cardboard bowl. That is a jackass move, cheese enchilada, and I will not stand for it!

Abi says: While taking this picture I realized that I really, really wanted to trade meals with Jess. It smelled like heaven.

Price: $2.50
Serving: 16 oz
Calories: 720
Fat: 60%
Sodium: 90% (2150mg)
Fiber: 24%

Boston Market says: Salisbury Steak Patties in a Mushroom Gravy with Macaroni & Cheese.

Chad says: The Salisbury Steak and Mac & Cheese took me back to my childhood memories of lunch lines, milk cartons, and Styrofoam carrying trays. Boston Market has clearly mastered the art of freezing their restaurant experience in a microwavable dish. The cheesy pasta tastes identical to what you can purchase after a long day of work and trip to the B.M., which is exactly what will you have approximately two hours after eating it. As a whole, the frozen dinner is filling and satisfying.

Abi says: There are definitely grill marks on the Salisbury Steak on the box. No grill marks on the actual steak. Can it legally be called steak?