CHICKEN BACON RANCH MAC & CHEESE

Ingredients

INGREDIENTS

• 3.75 Cups Cottage Cheese (0% Fat) (840g) • 1.25 Cups Fat Free Cheddar Cheese (140g) • 2 Mac & Cheese Powder Packet (2oz) (56g) • 2 Tbsps Ranch Seasoning (20g) • 1.25 Cups Fat Free Milk (300g) • 20oz Protein Pasta (565g) • 60oz Chicken Breast (1700g) • Garlic Salt • Smoked Paprika • Onion Powder • 10 Center Cut Bacon Strips • Fresh Chives (Optional) (20g) • 10 Tbsps Light Ranch (Optional) (150g)

Directions

DIRECTIONS

1. Season 60oz of chicken breast with garlic salt, smoked paprika, and onion powder until they are completely coated.

2. Spray the chicken with some oil and air fry at 375F (190C) for 15-20 minutes or bake at 400F (205C) for around 20-25 minutes. Dice into 1-inch pieces when it's done.

3. Add 10 center cut bacon strips to a baking tray and bake them at 375F (190C) for around 15- 20 minutes or until the bacon is crispy.

4. To a blender, add 3.75 Cups cottage cheese, 1.25 Cups fat free cheddar, 2 mac & cheese powder packets, 2 Tbsps ranch seasoning, and 1.25 Cups fat free milk.

5. Blend until completely smooth, cover with plastic wrap, and set aside for now.

6. Boil and drain 20oz of protein pasta.

7. Add the cooked pasta to a large bowl along with the cheese sauce, diced chicken, and about half of the bacon strips (diced). Mix it all together.

8. Take out 10 meal prep containers, add 1/10 of the total mac & cheese and 1/10 of the remaining diced bacon strips on top of the pasta (you can do this by weighing the mac & cheese and dividing the weight by 10).

9. (Optional) Top the meals with some fresh chives and a drizzle of light ranch. 10. Store the containers in the freezer for up to 3 months (go to page 5 for reheating instructions). 11. 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

Notes

550 Calories | 67g Protein | 48g Carbs | 9g Fat