Does anybody have any Lean Cuisine Replacements?

I make lots of crockpot stuff for weekly lunches:

Southwestern Chicken & White Bean Soup
Crockpot Ratatouille (which I eat over multi-grain pasta)
Lentil & Barley Soup
Sauerkraut (sausage) Soup

These make good amounts that are easily parsed out to grab and pack for work lunches. If any of them sound interesting to you, I'd be happy to share the recipe.

I do the same thing...would like to find same thing out.

What helps me stay on track at work is that I make an extra serving of whatever I cook for dinner and pack it for my lunch the next day. I also almost always keep a bag of "Grilled Ready to eat" chicken in my fridge. It's higher in sodium (like the lean cuisine unfortunately) BUT it doesn't have the carbs and saturated fat that the microwave meal has.

I make lots of crockpot stuff for weekly lunches:

Southwestern Chicken & White Bean Soup
Crockpot Ratatouille (which I eat over multi-grain pasta)
Lentil & Barley Soup
Sauerkraut (sausage) Soup

These make good amounts that are easily parsed out to grab and pack for work lunches. If any of them sound interesting to you, I'd be happy to share the recipe.

These sound really good. I'd love to have the recipes too!

Here they are:

Southwestern Chicken & White Bean Soup

1 lb. chicken breast
1 TBSP canola oil
3 tsp minced garlic
2 tsp ground cumin
1 can white beans, drained/rinsed (I like S&W brand 50% less sodium)
1 cup frozen yellow corn
1 cup chopped onion
2 cups fat-free, low-sodium chicken broth
1 cup Pace chunky salsa

Lightly brown in skillet cubed chicken breast in canola oil. Add to crockpot with all other ingredients and cook on high 4 hours or low 6 hours. Makes 4 large servings.

Per serving: 316 cals; 35g carbs; 6g fat; 36g protein; 9g fiber

P.S. I like to eat this soup with toasted corn tortillas.

Slow Cooker Ratatouille

1 can condensed Campbell's tomato soup
1 TBSP olive oil
1/4 tsp black pepper
1 Eggplant (5 cups peeled and cubed)
1 thinly sliced medium zucchini
1 diced red bell pepper
1 cup chopped onion
2 tsp minced garlic

Put all of the ingredients into crock pot and cook on high for about 2.5 hours. Makes 4 large servings.

Per serving: 148 cals; 26g carbs; 4g fat; 4g protein; 6g fiber

P.S. I like to eat this over multi-grain pasta and add 3 Aidell's chicken meatballs for a full meal. Also a pinch of grated parmesan cheese. With a cup of pasta, 3 meatballs, and cheese, the calorie count comes out to around 498.

Barley & Lentil Soup

2 boxes of natural beef broth (8 cups) - I like Swanson 50% less sodium
1/2 cup dried pearl barley
1/2 cup dried lentils
1 cup chopped onion
3 cups sliced carrots
1 tsp dried oregano
2 tsp minced garlic

Put it all in the crock pot and cook on high for 4 hours or low for 6-8 hours. Makes 4 very large servings.

Per serving: 181 cals; 33g carbs; 0 fat; 13g protein; 9g fiber

I just grab a bowl of this out of the fridge and carry it to work with an apple. All those beans are filling.

Sauerkraut Soup

1 can 98% fat-free Cream of Mushroom soup
1 can 98% fat-free Cream of Chicken soup
2.5 cups water
1/2 - 1lb sauerkraut
1 medium chopped onion
1 cup sliced carrots
1 medium diced potato
1 package Aidell's chicken/apple sausage (4 links) - sliced up
1 tsp dried dill
1 tsp minced garlic
4 cup low-sodium fat-free chicken broth

Add all ingredients to crockpot and cook on high for 4 hours or low for 6-8 hours. This makes heaps of soup, but if you would like it to be thicker, you can just add the chicken broth and cut back on the water. Also, depending on how much you like sauerkraut, 1/2 lb to 1 lb (basically 1/2 or a whole large jar).

Makes 4 large servings.

Per serving: 368cal; 36g carbs; 15g fat; 17g protein; 12g fiber