The Bottom Line
These frozen entrees have a lot of advantages. They are truly low carb, at between 4 and 11 grams of carbohydrate per serving. They are also good for people with food sensitivities, as they are free of wheat, gluten, soy, peanuts, tree nuts, or shellfish in any of their products. Most of them are vegetarian as well. How do they taste? For frozen food, I think they are pretty darned good.
Pros
- Low carbohydate and sugar free
- As tasty or tastier than most frozen entrees
- Good for those with wheat, soy, gluten, and other food sensitivities and preferences
- Most are microwavable (except for pizzas)
Cons
- Not widely available yet; many would have to mail order
- Pizza crust has unusual texture, especially when baked in oven
- Pizza could use a little more sauce (in my opinion)
Description
- All are low carb, sugar-free, and without wheat, soy, gluten, and many other allergens.
- High protein - all are 25-30 grams per serving except eggplant (12 grams)
- 2 types of 12" Pizzas - cheese and pepperoni - whole pizza has 8 gms effective carb and 8 gms fiber
- Italian Manicotti has 5 grams carb
- Grilled Vegetable Lasagna has 11 grams effective carb plus 5 grams fiber
- Spinach Ravioli has 6 grams effective carb plus 1 gram fiber
- Eggplant Parmesan has 7 grams effective carb plus 4 grams fiber
- Available in the Eastern US in Whole Foods and other chains
- Available online (with shipping, about $8.50 for the pizzas, $5.75 for the entrees)
- Developed and manufactured in a gluten-free environment
Guide Review - Comfy Cuisine Product Review
Comfy Cuisine frozen entrees were developed by a chef when his mother, with diabetes and other ailments, was instructed to eat a low-carb diet. The entrees are versions of Italian dishes. The “pasta” or pizza crust are all made of a proprietary blend of egg and milk proteins. This produces a product that is not identical to “regular” pasta or pizza crust. In particular, the pizza crust has an unusual texture (which is improved greatly by using the “stovetop method” described on the box, rather than baking it in the oven). They all have a flavor that is a bit different as well. The pizza crust reminds me of a recipe I sometimes make that is primarily egg and cheese.Taste Test: My favorite dish is the Spinach Ravioli, followed by the Italian Manicotti. The only one I really didn’t like so well is the Eggplant Parmesan (the eggplant was a bit rubbery and hard to cut without a knife). I also would have liked a little more sauce on the pizzas. My tasters pretty much agreed with me, although they were a bit harder on the pizza crust than I was. On the other hand, they were comparing the crust to a regular flour crust, which I haven’t been able to eat for many years due to gluten intolerance. So we are coming from different perspectives.
These entrees also shouldn’t be compared to homemade versions of the same thing. Rather, they are in the realm of Lean Cuisine or other frozen entrees. Against these, they hold up very well as tasty, easy-to-fix meals.
