Frozen meals have come a long way since the debut of Swanson TV Dinners back in the 1950s.
Amy’s was started in 1987 by a couple named Rachel and Andy Berliner.
Deciding to fill this niche, a brand was born and eventually given the same name as their daughter.
Photos: Amy’s Kitchen. Design: Eat This, Not That!
Burritos, pizza, and soups are all standout categories for the brand.
But, today we’re diving deeper into its curated list of entrees.
Let’s find out which recipes deserve a spot in your cart.
Photo: Megan Hageman, Eat This, Not That!
Here’s how each one ranked in descending order from my least favorite to the overall best.
It’s served with a side of organic mashed potatoes and a mingling of corn and peas.
The look:I couldn’t draw up a more quintessential-looking TV dinner.
Photo: Megan Hageman, Eat This, Not That!
The fresh and juicy peas and corn combo might be my favorite part of the dish.
The look:Sprinkled all along the top, I noticed shreds of white cheese first.
Underneath, the base is reminiscent of chili with an abundance of corn and black beans.
Photo: Megan Hageman, Eat This, Not That!
The seasonings need to be amped up by several notches for live up to the standard of Mexican cuisine.
Without these bold tastes, it boils down to a mush of beans, corn, and cheese.
Amy’s iteration of this Thail-inspired specialty starts with organic rice noodles with tofu as the protein choice.
Photo: Megan Hageman, Eat This, Not That!
It also includes a few cashew pieces strewn on top.
The taste:There are positives peeking out here.
The veggies, most notably the broccoli, are well-cooked and crisp instead of soggy.
Photo: Megan Hageman, Eat This, Not That!
However, the remainder let me down and it has everything to do with the sauce.
I expected more of a nutty flavored substance.
Instead, it’s extremely vinegary on the palate, likely due to a surplus of rice vinegar.
Photo: Megan Hageman, Eat This, Not That!
Doused in this acidity, I couldn’t fully enjoy the noodles, or much else for that matter.
Gluten-free toasted breadcrumbs also lay on top for some crunch and texture diversity.
The look:Everything gives the impression of spot on with the image shown on the box.
Photo: Megan Hageman, Eat This, Not That!
That is, except for the pasta itself.
The taste:Al dente noodles paired with a satisfactory level of mild cheesiness.
The tender broccoli is a high point and it blends well with the rest.
Photo: Megan Hageman, Eat This, Not That!
(Amy’s seems to have a consistent handle on veggies.)
But, the bowl is plagued with a chalky taste that I just couldn’t shake.
There are also some curious ingredients like mustard powder, bell peppers, and jalapeno peppers.
Photo: Megan Hageman, Eat This, Not That!
The look:Exceedingly cheesy.
Gooey white cheese sheathes the entire collection of pasta and dark green leaflets of kale.
The taste:Similar to the last pasta bake, just in a slightly different font.
Photo: Megan Hageman, Eat This, Not That!
The pasta is cooked well again, in between too mushy and too firm.
Plus, the parmesan-forward flavor gives it a more grown-up punch in of quality.
But, I wouldn’t turn it down as an office lunch or quick midday meal.
Photo: Megan Hageman, Eat This, Not That!
There are slight variations, however, and one relates to the specific veggie picks.
The ratio is almost perfectly 50/50 between light tan squiggly noodles and bright veggies.
Broccoli, green beans, edamame, and carrots are at the forefront.
Photo: Megan Hageman, Eat This, Not That!
Small tofu squares can also be detected, if you look closely.
It’s distinctly nutty and even a little bit sweet, covering most corners of the tray.
The rest is additionally good, just nothing over the top in terms of flavor.
Photo: Megan Hageman, Eat This, Not That!
Squishy but not rubbery, the tofu is nothing to complain about.
Ultimately, though, it’s just fairly flavorless tofuso nothing much to praise, either.
Both the spinach and mushrooms are chopped finely but cover most areas of the bowl.
Photo: Megan Hageman, Eat This, Not That!
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Ravioli
I’ve had fresh ravioli.
I’ve had refrigerated ravioli from a bag.
Heck, I’ve even had ravioli from a can (compliments of Chef Boyardee).
Photo: Megan Hageman, Eat This, Not That!
The look:Heavy on the chunky burgundy-colored sauce.
I had to spoon through a large volume of it just to get to the serrated-edge pasta squares.
The pasta is well-assembled, albeit thin and bite-sized.
What’s missing is a more remarkable relish all around.
The tray I grabbed includes three different sections.
First, you have peas and paneer cheese mixed with a spiced curry sauce.
Then, there’s a chana masala made with garbanzo beans and tomatoes.
Lastly, everything is balanced out by basmati rice mixed with carrots, onions, and cumin to taste.
The look:Like a customary curry-based meal.
The peas, beans, and cheese coalesce, all swimming in a thick orange-red gravy.
The taste:Notes of turmeric, ginger, and garlic drive the entire dish.
They take the form of a savory and tomato-based paste and adhere to cooked peas and garbanzo beans.
But, its taste gave it away, similar to a softer feta.
Is it the best curry plate I’ve ever had?
But, I was pleased with its sound makeup.
The taste:Miles ahead of the Mexican Casserolelikely related to the double dose of salt.
Sodium levels aside, this is a tasty accumulation of ingredients.
It is ultra cheesy and soupy with more wet components taking over the rice and vegetables below.
Then, in the bowl, they stand adjacent to noodles and organic tofu.
The look:Three filled dumplings were included, all somewhat small but more plump than the raviolis.
The abundant veggies come in lively shades and everything rests on a bed of stringy noodles.
I found the tofu to be a bit unnecessary here but it was still palatable nonetheless.
The brand’s version of the Italian stirred-rice dish is made with a simple list of ingredients.
Mushrooms play a large role and green peas plus onions are also stirred in.
The two share that brownish-tan coloring and the same lumpy and goopy consistency.
The taste:The rice lands somewhere between mushy and creamy.
By itself, it doesn’t offer much in the way of gusto or flavor.
Like the brand’s ravioli, this pasta is also stuffed with ricotta cheese.
The only piece missing from what is typically considered a traditional pesto recipe is the pine nuts.
The look:Exactly like the picture on the box.
The taste:I was shocked by how fresh and homemade this pesto sauce turns out.
The pasta is tender and tasty by itself.
The look:Gloopier than I expected.
Both elbow noodles and red beans stick out from the soupy reddish-brown substance.
The taste:This dish has my Midwestern stamp of approval.
It’s creamy, filling, and comforting.
I feel like it’s made for cozying up to watch football on a crisp fall day.
Then, on the side, corn and black beans round out the Mexican-inspired meal.
The look:A classic enchilada offering.
Some salsa bits decorate the bright yellow corn and the beans lean more towards mushy than solid.
The taste:Amy’s Kitchen knew what it was doing with this one.
The beans and the salsa-infused corn are really just added bonuses.
But, altogether, it’s a delightful harmony of ingredients, spices, and well-rounded flavor.
