You know I love when new vegetarian products hit the market. I am just so happy that everyday there is more and more for us vegetarians and vegans to choose from. It shows that the demand is high for these products.
Well I’m even happier when the new products happen to be from Lightlife. I was formerly a spokesperson for the company and that was with good reason, I really think their products are amazing.
In the last month I got a chance to try several of their new frozen products.
First up the Smitten with Chik’n Pot Pie (vegetarian). How cute is that name? I not only love the name, I love this frozen meal. It tasted great and I love that it’s a complete meal. It’s a hearty dish full of veggies, Lightlife chik’n and a flaky crust. All in all I could eat this everyday for lunch. It’s an easy to go meal that is so satisfying.
The next day I dug into the Masala Chik’n Pot Pie (vegetarian). If you like spicy this is the pot pie for you. Full of flavor with a little kick and just as filling as the other pot pie. This isn’t your Southern mom’s recipe, but rather a twist on the pot pie you grew up loving.
Next up I dug into the Chik’n nuggets (vegan) with my 2-year-old Alexia. We both loved them and liked dipping them in various sauces like ketchup, BBQ and ranch. Who says an adult can’t eat some nuggets? My husband saw us eating them and couldn’t help grabbing some. We finished the whole box in no time flat! The texture is just like you’d want from a nugget. When you think nuggets you may think mystery chicken from McDonald’s, so it’s nice knowing these are full of good ingredients.
Last up the Crispy Gold’n Chik’n Patties (vegan). I tried these a couple different ways and loved them no matter how I prepared them. The best was a lemon chik’n kale pasta I made last night. It was in the spirit of a dish that Cheesecake Factory makes (Bistro Shrimp Pasta). It kicks that dish up a level and makes it way healthier! Here’s the recipe:
I boiled a healthy enriched pasta. Then I popped a couple of the cutlets into the toaster oven (at 375 degrees). While the pasta and cutlets cooked Alexia helped me make the sauce. We poured about a half a cup of low-sodium veggie broth into a saute pain, squeezed in a whole lemon, added a splash of white wine. I let Alexia add the minced garlic and let’s just say she put in a lot, probably a quarter of cup. Hey you can never have too much garlic right? Last up we added half a small bottle of capers and cooked it all over medium low heat. About 10 minutes later the pasta and cutlets were ready. I drained the pasta and added it to the sauce and mixed it all around. I cubed the cutlets to make it child-friendly, then I added it to the saute pan and mixed everything before immediately serving it. It was so good that I have to admit I ate way too much. Luckily it was worth it.
So far I haven’t seen these products in my local NYC stores. They rolled out in part of the country back in June. They should be hitting lots more store shelves in the next month or so. I know I’ll be counting the days!