CHIPOTLE STEAK PASTA

Ingredientes

INGREDIENTS

• 3.75 Cups Cottage Cheese (0% Fat) (840g) • 1.25 Cups Grated Parmesan Cheese (150g) • 1.25 Cups Tomato Sauce (300g) • 1 Can Chipotle Peppers (7oz) (200g) • 5 Garlic Cloves (15g) • 1.25 Cups Fat Free Milk (300g) • 60oz Lean Steak (1700g) • 2 Tbsps Garlic Salt (30g) • 2 Tbsps Black Pepper (15g) • 5 Tbsps Light Butter (75g) • Fresh Chives (Optional) (40g) • 20oz Protein Pasta (Dry Weight) (565g)

Instruções

DIRECTIONS

1. To a blender, add cottage cheese, grated parmesan cheese, tomato sauce, 4 chipotle peppers, 5 Tbsps adobo sauce from the can, 5 garlic cloves, and fat free milk. Blend everything until completely smooth, cover, and set aside for now

2. Take out 60oz of steak and dice it into 1-inch cubes.

3. Transfer the steak to a bowl and season with garlic salt and black pepper. Mix until all the pieces are seasoned.

4. In small batches (15-20 pieces at a time), cook the steak in a pan on high heat until golden brown on all sides. When the steak is almost done, add light butter, melt it, and toss the steak. Repeat until all steak is cooked.

5. Boil and drain 20oz of protein pasta.

6. Mix the warm pasta with the chipotle sauce made in Step 1 and mix it together until all noodles are coated.

7. Take out 10 meal prep containers, add 1/10 of the total sauced pasta and 1/10 of the total cooked steak to each one (you can do this by weighing each one and dividing the weight by 10).

8. (Optional) Top the meals with some fresh chives for color and flavor.

9. Store the containers in the freezer for up to 3 months (go to page 5 for reheating instructions).

Notas

550 Calories | 60g Protein | 10g Carbs | 49g Fat