Directions
- 1Cook 3 pounds of 96/4 beef in a pan with 300 grams each of bell peppers and onions. Break up the beef and let it cook.
- 2Cook 20 slices of beef bacon.
- 3While the meat and bacon are cooking, boil 8 servings (16 oz) of protein pasta.
- 4In a blender, combine 880g low-fat cottage cheese, 30g honey, one entire bag of fat-free mozzarella, 50g 1/3 fat cream cheese, 50g Pecorino Romano, 300ml Fairlife fat-free milk, and pepper. Blend until smooth.
- 5Once the meat is done, add the cooked bacon and its grease into the meat and bell peppers.
- 6Add the cooked pasta to the pot with the meat and bacon.
- 7Pour the prepared sauce over the top of the pasta, meat, and bacon mixture.
- 8Mix everything together thoroughly.
- 9Let the mixture simmer for an extra 10 to 15 minutes.
Ingredients
- 3 pounds beef
- 3 bell peppers, chopped
- 2 large onion, chopped
- 20 beef bacon, slices
- 8 servings protein pasta
- 880 g cottage cheese, low fat
- 30 g honey
- 1 bag fat free mozzarella cheese
- 50 g fat cream cheese
- 50 g Pecorino Romano
- 300 ml protein milk
- Pepper
Equipment
panblenderskilletbig pot
Tips
- The bacon adds great flavor, eliminating the need for additional seasoning.
- This recipe yields 10 meals, each weighing approximately 16.9-17.2 ounces.
- Reheat from the refrigerator for 1 minute and 30 seconds.
- Reheat from the freezer for 1 minute and 30 seconds, stir, then an additional 45 seconds.
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