5 thoughts on “SPOTTED: Chef Boyardee Skillet Meals”
Catherine A. McClarey
I’d try the lasagna version at least once; sounds pretty similar to Hamburger Helper “I want to be real lasagna when I grow up”, which I’ve prepared before on weeknights when I wanted something quicker than an On-Cor/Banquet/Stouffer’s family-size frozen lasagna. (Real lasagna made from scratch can be way better, of course, but I only have time for that on the weekends.)
Shelf stable meals like this are great ; especially for the kind that add freshly cooked ingredients, such as ground beef.
But they work best only for certain flavor combinations. Of which, I do not think includes Lasagna.
If wanting to scratch that lasagna itch on a smaller scale with a quicker prep, Stephen makes a good suggestion with the smaller individual sized frozen versions versus the family sized ones.
Or also consider Ravioli Lasagna using refrigerated or frozen ravioli. It can hit very near the mark of a full fledged made from scratch lasagna, but with vastly reduced preparation and cook time in comparison. Much closer in prep and cook time to the “brown ground beef + add milk and/or water, add packets, boil, then cook” boxed version like Hamburger Helper, Chef Boyardee Skillet Meal, and similar.
Since one has more control over the ingredients, their quantity, and their quality versus the shelf stable box versions, one can make any desired serving size, and use only ingredients similar in prep and cook time to the shelf stable box version – the aforementioned ravioli options, canned homemade or store bought jarred sauces for marinara and/or Bechamel (if desired), ricotta (if desired), shredded cheese(s), herbs/seasoning, etc. Even a meat version using frozen meatballs, since those are already fully cooked.
I’d try the lasagna version at least once; sounds pretty similar to Hamburger Helper “I want to be real lasagna when I grow up”, which I’ve prepared before on weeknights when I wanted something quicker than an On-Cor/Banquet/Stouffer’s family-size frozen lasagna. (Real lasagna made from scratch can be way better, of course, but I only have time for that on the weekends.)
Marie Callender’s makes an individual sized frozen lasagna that is really good, too.
Shelf stable meals like this are great ; especially for the kind that add freshly cooked ingredients, such as ground beef.
But they work best only for certain flavor combinations. Of which, I do not think includes Lasagna.
If wanting to scratch that lasagna itch on a smaller scale with a quicker prep, Stephen makes a good suggestion with the smaller individual sized frozen versions versus the family sized ones.
Or also consider Ravioli Lasagna using refrigerated or frozen ravioli. It can hit very near the mark of a full fledged made from scratch lasagna, but with vastly reduced preparation and cook time in comparison. Much closer in prep and cook time to the “brown ground beef + add milk and/or water, add packets, boil, then cook” boxed version like Hamburger Helper, Chef Boyardee Skillet Meal, and similar.
Since one has more control over the ingredients, their quantity, and their quality versus the shelf stable box versions, one can make any desired serving size, and use only ingredients similar in prep and cook time to the shelf stable box version – the aforementioned ravioli options, canned homemade or store bought jarred sauces for marinara and/or Bechamel (if desired), ricotta (if desired), shredded cheese(s), herbs/seasoning, etc. Even a meat version using frozen meatballs, since those are already fully cooked.
I recommend the Lean Cuisine meat lasagna. It’s pretty good.
Lean Cuisine? Those leave me feeling hungry in 30 minutes.