CHICKEN FAJITA MAC & CHEESE

Ingredientes

INGREDIENTS

• 3.75 Cups Cottage Cheese (0% Fat) (840g) • 1.25 Cups Fat Free Cheddar Cheese (140g) • 2 Mac & Cheese Powder Packet (2oz) (56g) • 1.25 Cups Fat Free Milk (300g) • 20oz Protein Pasta (565g) • 60oz Chicken Breast (1700g) • 2 Fajita Seasoning Packets (2oz) (56g) • 2 Cups Diced Onion (Optional) (400g) • 2 Cups Diced Bell Pepper (Optional) (400g) • 0.5 Tbsp Black Pepper (Optional) (4g) • 0.5 Tbsp Garlic Salt (Optional) (7g) • Parsley Flakes (Optional) (15g)

Instruções

DIRECTIONS

1. To a blender, add 3.75 Cups cottage cheese, 1.25 Cups fat free cheddar, 2 mac & cheese powder packets, and 1.25 Cups fat free milk. Blend until smooth.

2. Boil and drain 20oz of protein pasta.

3. Combine the cooked pasta with the cheese sauce to make the mac & cheese.

4. Dice 60oz of chicken breast into 1-inch pieces.

5. Add the chicken to a hot pan and season it with your favorite fajita seasoning. Cook for about 10 minutes on medium heat until the chicken is done.

6. (Optional) Add the diced onions and bell peppers to the same pan we used for the chicken, seasoning with black pepper and garlic salt. Cook for about 5 minutes. Add to the cooked chicken to add extra veggies to your dish.

7. Take out 10 meal prep containers, add in 1/10 of the total mac & cheese, and 1/10 of the total cooked chicken to each one (you can do this by weighing each one and dividing the weight by 10).

8. Top with some parsley flakes and store the containers in the freezer for up to 3 months (go to page 5 for reheating instructions).

9. Additional Notes: for the mac & cheese powder, I like to pull the powder packets from mac & cheese boxes. You can also get it on Amazon in bulk.

Notas

500 Calories | 60g Protein | 49g Carbs | 6g Fat