Serves 10
Directions
- 1Combine cottage cheese, parmesan cheese, tomato sauce, chipotle peppers, adobo sauce, garlic, and fat free milk in a blender.
- 2Blend until smooth, then cover with plastic wrap and set aside.
- 3Dice lean steak into 1-inch cubes.
- 4Transfer the diced steak to a bowl and season with garlic salt and black pepper.
- 5Cook the seasoned steak in a hot pan in small batches on high heat for a few minutes on each side.
- 6Add light butter and mix well.
- 7Cook pasta and add it to a bowl with the chipotle sauce.
- 8Mix until the noodles are coated.
- 9Top the pasta with the cooked steak.
- 10Garnish with fresh chives.
Ingredients
- 3.75 Cups Cottage Cheese (0% Fat)
- 1.25 Cups Grated Parmesan Cheese
- 1.25 Cups Tomato Sauce
- 1 Can Chipotle Peppers
- 5 Garlic Cloves
- 1.25 Cups Fat Free Milk
- 60 oz Lean Steak
- 2 Tbsps Garlic Salt
- 2 Tbsps Black Pepper
- 5 Tbsps Light Butter
- Fresh Chives
- 20 oz Protein Pasta
Equipment
blenderpanbowl
Tips
- Recipe can be made in bulk and frozen for later.
- To reheat the meal preps from frozen, add a few tablespoon of water to the container, cover with a wet paper towel, and microwave for around 5-6 minutes.
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