Best Frozen Entrees?

iVillage Member
Registered: 01-18-2006
Best Frozen Entrees?
16
Wed, 11-19-2008 - 12:01pm

I've HEARD that the Spa line of Lean Cuisines is aimed at diabetics......

I wondered what other brands/lines/specific meals are "good" for diabetics?

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iVillage Member
Registered: 04-03-2003
Wed, 11-19-2008 - 4:51pm

I didn't want you to feel ignored or anything but FWIW we never buy frozen dinners - even IF they are okay carb-wise they tend to be way high in sodium and stuff that I can't even pronounce. Instead, we do cook-once, eat several times type meals. One lasagna (homemade whole wheat pasta)lasts at least two meals or a dinner and several lunches. Soups and chili ditto - one big pot makes many meals (and DH makes the stock himself and freezes it so we're good to go for soup and any other recipe that calls for broth or stock, like cooking rice or veggies in it in lieu of plain water). When baking chicken breasts, takes no extra time to bake one or two more and store in the fridge - pull one out and you can dice it up and add to a stir fry, fajitas, burritos, pasta and veggies, whatever you want in minutes. Steaming fresh broccoli takes about the same amount of time as nuking a frozen dinner. I've often taken leftover bits (a small amount of brown rice, some leftover steamed veggies, and some chicken or fish) and packaged them up in one container then microwave it here at work.

For my money, frozen dinners are more expensive in money, calories, carbs, fat, salt and chemicals than fresh made. I'd rather save the money, etc and make it fresh (and control the contents myself) then store it for a couple days in the fridge for convenience.

--Deb

iVillage Member
Registered: 07-10-2003
Wed, 11-19-2008 - 8:06pm

Some of the frozen dinners are not too bad. You really have to look at the nutrition info.
iVillage Member
Registered: 01-18-2006
Wed, 11-19-2008 - 8:28pm

OK -
Now I should ask ---
What is BAD in sodium #s?

I think i already have an idea as far as carbs!?

Avatar for cl_maryfrances40
iVillage Member
Registered: 03-25-2003
Thu, 11-20-2008 - 1:20am
I can't make a suggestion for you because I never buy these. I have too many food allergies so I just make my own. I try to cook extra meals on the weekends and then have left overs for the week. I also have a crock pot that I am making meals in. There is nothing like coming home from work to have your dinner ready and the house smelling wonderful.

medsassistance5.gif Medicine Assistance picture by HealthAccount
iVillage Member
Registered: 04-03-2003
Thu, 11-20-2008 - 12:30pm

Diabetics in general have an elevated cardiac risk (heart attack, stroke, etc). Thus, it is important to keep blood pressure under control (in addition to blood sugar, cholesterol, triglycerides, and weight). Too much sodium can contribute to elevated blood pressure. For people who have cardiac risk factors (and diabetes alone is one), sodium should be kept in the range of 1000-1500 mg per day. The average American diet is 2000 mg or more per day. Some processed foods (like frozen dinners) can have close to 1000 mg in just that one meal.

--Deb

iVillage Member
Registered: 07-10-2003
Thu, 11-20-2008 - 1:20pm

I looked at some of the spa dinners section of lean quisine last night and I think their selling point is more veggies and therefore more fiber. At least several also had headers on the front cover saying 2 servings of veggies.

iVillage Member
Registered: 04-03-2003
Thu, 11-20-2008 - 3:32pm

Yup - even the "lower sodium" soups are really high (since the regular stuff is astronomical). We just make our own - it's pretty simple really to make most soups. Soup stock is a matter of boiling a pot of water basically and putting in the boiling water stuff to make flavor - whether it's a poultry carcass or some onions, celery, garlic, carrots, and such. Takes maybe an hour or so to make but it makes a huge (huge) amount that you can freeze and use later. DH makes stock about once a month in the winter and freezes it. Then we're ready for soups, sauces, cooking rice or veggies to add more good stuff, and so on. For instance, next week when we make the stuffing for Thanksgiving, we're going to use homemade vegetable stock instead of water OR heavily salted commercial broths (and don't even LOOK at those little bouillon cubes!)

We also don't buy regular peanut butter at all - most commercial pb is mostly hydrogenated oil, salt, and sugar (high fructose corn syrup etc) with peanut flavoring. We just get a jar of the stuff that says "Peanuts" on the ingredient list. As with most things, the fewer things in the ingredient list, the better off you're likely to be.

--Deb

iVillage Member
Registered: 01-18-2006
Thu, 11-20-2008 - 4:45pm

Thanks to everyone -----
I've been reading thru them --- if not responding ---

Maybe I should ask WHAT do you eat for Lunch? Mainly just leftovers?

Is there anything fast for the diabetic? :(

Avatar for coellis
iVillage Member
Registered: 03-26-2003
Thu, 11-20-2008 - 5:46pm

I have this same problem of wanting something quick to eat.

 

iVillage Member
Registered: 07-10-2003
Thu, 11-20-2008 - 7:30pm

Actually Target used to have those

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