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Turning #FrozenFavorites into Quick & Delicious Meals!

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It’s no secret that I am trying to lose weight and get healthier this year. One of the ways I am making that possible is by having low calorie, healthy, and delicious meals on hand. I tend to forget to eat and then I am left starving and wanting something that is quick to make. Lean Cuisine meals are perfect for those times I need quick lunch or dinner or any lunch/dinner really and skinny cow ice cream is the perfect dessert.

lean cuisine #frozenfavorites

I find myself at Sam’s Club several times a week either for milk, a rotisserie chicken for a quick dinner, or some other odds n ends I might need. I always see the Lean Cuisine meals and I finally decided to pick up their Asian Flavor 6-Pack 8.98 (was 9.98), Italian Favorites 4-Pack 6.98 (was 7.98), and also the Skinny Cow Vanilla and Cookies & Cream 20pk 8.98 (was 9.98) since they are on special through February! Not only am I getting a yummy lunch or dinner and dessert, but they are a good price.

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Chinese and Italian foods are some of my favs, so if I can find lower calorie versions that are still delicious then I am all over it and let’s not forget ice cream. Skinny Cow has been a favorite for YEARS! All of the meals taste fresh and are made with quality ingredients that leave me full and satisfied and I look forward to a skinny cow ice cream sandwich for dessert. They’re so good even my toddler is fighting me for them, but I don’t want to share!

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IMG_6815Chicken Parmesan is a favorite and this doesn’t disappoint!

Now no meal is complete without a veggie side dish and this is one of my favorites! Zucchini and Summer squash are some of my favorite veggies and they go with almost anything. I make a big batch of them at the beginning of the week and then heat them up with my #FrozenFavorites meal and I am ready to eat in 5 minutes!

Garlic & Parmesan Roasted Zucchini & Summer Squash

Ingredients:

Zucchini
Summer Squash
Olive Oil
Salt and Pepper
Garlic cloves, minced
Parmesan Cheese

 

Directions:
Cut zucchini into chunks.
Place the zucchini, summer squash, and garlic in a large ziplock bag, lightly drizzle in olive oil to give a thin coat. Shake up ziplock bag.
Turn the zucchini out onto a non-stick cookie sheet and sprinkle with pepper and salt. (I used fresh cracked pepper and sea salt).
Bake for 20-25 minutes, or until the zucchini is soft and starting to turn golden.
 Garnish with Parmesan cheese.
Enjoy!

 

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I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper insights study for Collective Bias®  and Nestle Lean Cuisine  and Skinny Cow #cbias #SocialFabric
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