1Dice a bunch of fresh peppers and onions, season, and toss them in the oven to roast until soft.
2Dice a bunch of fresh peppers and onions, season, and toss them in the oven to roast until soft.
3Dice a bunch of fresh peppers and onions, season, and toss them in the oven to roast until soft.
4Prep the steak by dicing trimmed lean skirt steak into super small pieces and tenderizing it.
5Prep the steak by dicing trimmed lean skirt steak into super small pieces and tenderizing it.
6Prep the steak by dicing trimmed lean skirt steak into super small pieces and tenderizing it.
7Prep the high protein cream sauce by adding cottage cheese, milk, low fat mozzarella, Parmigiano reggiano, salt, and garlic to a blender and blending until completely smooth.
8Prep the high protein cream sauce by adding cottage cheese, milk, low fat mozzarella, Parmigiano reggiano, salt, and garlic to a blender and blending until completely smooth.
9Prep the high protein cream sauce by adding cottage cheese, milk, low fat mozzarella, Parmigiano reggiano, salt, and garlic to a blender and blending until completely smooth.
10Start cooking your steak over high heat.
11Start cooking your steak over high heat.
12Start cooking your steak over high heat.
13Once the steak is almost entirely cooked through, toss in your roasted veggies.
14Once the steak is almost entirely cooked through, toss in your roasted veggies.
15Once the steak is almost entirely cooked through, toss in your roasted veggies.
16Remove from heat entirely and pour over your cream sauce.
17Remove from heat entirely and pour over your cream sauce.
18Remove from heat entirely and pour over your cream sauce.
19Give it a mix until combined.
20Give it a mix until combined.
21Give it a mix until combined.
22Add one pound of fully cooked pasta and mix until completely combined.
23Add one pound of fully cooked pasta and mix until completely combined.
24Add one pound of fully cooked pasta and mix until completely combined.
Ingredients
16 oz Skirt steak, trimmed lean
16 oz Skirt steak, trimmed lean
16 oz Skirt steak, trimmed lean
Salt
Salt
Salt
Pepper
Pepper
Pepper
Garlic powder
Garlic powder
Garlic powder
500 g 2% Cottage cheese
500 g 2% Cottage cheese
500 g 2% Cottage cheese
150 g 1% milk
150 g 1% milk
150 g 1% milk
40 g Low fat mozzarella
40 g Low fat mozzarella
40 g Low fat mozzarella
45 g Parmigiano reggiano
45 g Parmigiano reggiano
45 g Parmigiano reggiano
Salt
Salt
Salt
Garlic
Garlic
Garlic
3 Red bell peppers
3 Red bell peppers
3 Red bell peppers
3 Poblanos
3 Poblanos
3 Poblanos
4 Jalapeños
4 Jalapeños
4 Jalapeños
1 Large Onion
1 Large Onion
1 Large Onion
448 g Pasta of choice
448 g Pasta of choice
448 g Pasta of choice
Equipment
ovenblender
Tips
You can substitute chicken for an even leaner/lower calorie dish, or use lean ground beef.
Store frozen and reheat in less than five minutes.