My husband and I are blessed to both be able to work from home, of course the downside to that is that we don’t get out too much during the week. I’ll often crave a nice lunch out, like at my favorite Chinese restaurant, but usually end up grabbing a sandwich or a bowl of cereal instead.
It’s nice to have some quick meals on hand in the freezer for some variety in the lunchtime routine so I was excited to try this Ginger Garlic Stir Fry with Chicken from Lean Cuisine.
I picked up a six pack of Asian inspired Lean Cuisine meals at Sam’s Club and I really liked that it came with two each of three different flavors – Sesame Chicken, Chicken Teriyaki Stir Fry and Ginger Garlic Stir Fry with Chicken. They’re also a great deal at $11.25 for the whole package of six or just $1.87 per meal.
Since we don’t get out that often I decided to kick the meal up a notch and make some egg drop soup to go along with our Lean Cuisine meals. I even pulled out the fancy dishes for a nice little touch. The soup recipe only takes a few ingredients, is very fast and easy to make, and is a nice low calorie side dish.
The trick to making good egg drop soup is to just lightly beat the eggs and pour them in the pan slowly in one spot while stirring the broth in a circular motion. The ginger and soy sauce make this soup so flavorful, while the eggs and the broth keep it light and healthy.
The combination of microwave meal and quick homemade soup really hit the spot on a cold day and has inspired me to “fancy” up a frozen entrée more often. It was so nice to have a full warm meal ready in just a few minutes and then be able to get right back to work.
What kind of side dish would you make with your Lean Cuisine entrée? Try out my egg drop soup recipe below and let me know what you think! In the meanwhile, check out even more frozen favorites from Nestle, and follow Lean Cuisine on Twitter and Facebook to keep up with the latest flavors and promotions.
- 2 cans or 4 cups of chicken broth
- 2 cups water
- 3 tablespoons soy sauce
- 3 cloves garlic minced
- 1½ teaspoons ginger
- 3 tablespoons cornstarch
- 3 eggs lightly beaten
- Add the broth, water, soy sauce, garlic and ginger to a large saucepan and bring to a boil over medium heat.
- Mix the cornstarch and three tablespoons water in a small bowl, whisk into the broth mixture and cook for 2 to 3 minutes until thickened slightly.
- Stir the soup in a circular motion and begin slowly pouring in the eggs in a steady stream.
Disclosure – I am a member of the Collective Bias® Social Fabric® Community. This shop has been compensated as part of a social shopper insights study for Collective Bias™ and Nestle Lean Cuisine, however all thoughts and opinions expressed are completely my own. #CBias #SocialFabric #FrozenFavorites