This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FeedYourFoodie #CollectiveBias

Frequently when people hear that my husband is a musician, they assume that he has a part time job and takes random gigs.  That's not the case though.  He's a full time musician and provides for our whole family doing something that he loves.  But that means that he works 6, sometimes even 7, nights a week.  We rarely get to eat dinner together as a family.  So it's usually just me and my little guys at the dinner table...... they're both extremely picky eaters.  Since I don't always feel like eating spaghetti every night, I'll fix a single serving of something that I like.  

Now that school is back in session, time has been even more constrained than usual.  Sometimes it's also hard to cook for just one person.  So on a recent trip to Walmart, I decided to make dinner time easier on myself by picking up some frozen meals. The  LEAN CUISINE® MARKETPLACE meals caught my eye as I was browsing.

LEAN CUISINE® has some really yummy flavors at Walmart including their new limited edition LEAN CUISINE® MARKETPLACE Cheese & Fire-Roasted Chile Tamale, LEAN CUISINE® MARKETPLACE Chicken Tikka Masala and LEAN CUISINE® MARKETPLACE Southwest – Style Potato Bake.  It has been so nice to have a a little variety when it comes to a quick and easy meal solution for myself.  Even though these meals are plenty on their own, I also like to add my own side dishes.

To go with both the Lean Cuisine Marketplace Cheese & Fire-Roasted Chile Tamale and Southwest-Style Potato Bake, I made some Queso Blanco.  

I combined cream cheese, queso fresco, a little milk, and canned diced tomato with chiles over medium heat to make this dip.  I also made my own tortilla chips by cutting up corn tortillas, spraying with a little cooking spray and baking.

Delicious with the LEAN CUISINE® MARKETPLACE Cheese & Fire-Roasted Chile Tamale.....

and with the LEAN CUISINE® MARKETPLACE Southwest – Style Potato Bake, which is made with organic red potatoes and poblano peppers. Yum!

I live right on the border with Mexico, (as in I can see Mexico from my back yard) so these dishes are right up my alley.  Especially when I loose track of time by helping with homework or because the baby needed some attention, it has been so convenient for me to pull a delicious entree straight out of the freezer and have it on my plate in less than 5 minutes.

I recently discovered how much I also love Indian food, so I picked up a LEAN CUISINE® MARKETPLACE Chicken Tikka Masala as 1 of my dinner options.  It's made with 2 of my favorite flavors, garlic and ginger. 

To go with it, I made roasted curried chickpeas.  I combined coconut oil, curry powder, garlic, ginger, and a little salt.  Then I coated my drained and rinsed chickpeas with the spice mixture and roasted them in the oven on a baking sheet.  

They turned out crispy and went perfectly with the Chicken Tikka Masala

I love that LEAN CUISINE has these delicious, contemporary, flavorful, protein-packed options.   To see more ways to compliment your LEAN CUISINE entrees, check out this board on Pinterest, and make sure to follow LEAN CUISINE on Facebook, Twitter (@LeanCuisine), and Instagram(@LeanCuisine).

So what type of cuisine are you in the mood for?  I'm sure LEAN CUISINE has an entree to fit your craving.

Queso Blanco  

1/4 cup cream cheese
1/4 cup queso fresco
2 tbsp milk
2 tbsp canned diced tomatoes with chiles

1.  Combine cream cheese, queso fresco, and milk in a pan over medium heat.
2.  Cook stirring occasionally until cheese is melted.
3.  Stir in tomatoes and chiles.
4. Serve with chips.

Roasted Curried Chickpeas

1 can of chickpeas (garbanzo beans) drained and rinsed
2 tbsp coconut oil 
1 teaspoon curry powder
1/2 teaspoon garlic salt
1/2 teaspoon ginger powdered
1/4 teaspoon salt

1. Preheat your oven to 350 degrees and line a baking sheet with parchment paper.
2. Combine coconut oil, curry, garlic salt, ginger, and salt in a bowl. (If coconut oil is not liquid, heat in microwave for 30 seconds prior to adding to the bowl.)
3. Add chickpeas to the bowl and toss to coat.
4. Spread the chickpeas on the prepared baking sheet in a single layer and bake for 20 minutes.
5. Remove the chickpeas from the oven and allow to cool completely.   

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