Serves 7
Directions
- 1Start by dropping 2 lbs of ground beef into your pan.
- 2While the ground beef is getting a nice sear, cook up one box of protein pasta according to package directions. Drain and set aside.
- 3Once your ground beef has a little bit of color, go ahead and give that a flip to sear the other side.
- 4Add in one diced onion and one diced bell pepper.
- 5Use your meat masher to mash your meat and continue to break up your meat as it cooks.
- 6Season with two tablespoons of yellow mustard, some salt, black pepper, garlic powder, and some onion powder.
- 7Cook until the beef is fully cooked and the vegetables are softened.
- 8Once your ground beef's done cooking, reduce your heat to a low.
- 9Add in 4 oz of reduced fat cream cheese, two cups of reduced fat cheddar cheese, and half a cup of skim milk.
- 10Mix all that together until the cheese melts and forms a nice creamy sauce.
- 11Once your pasta's done cooking, add that in as well.
- 12Mix all that until well combined and your noodles get coated in that sauce.
- 13Divide it up amongst your meal prep containers into seven equal portions. Each portion is going to get two cups of your cheeseburger pasta.
Ingredients
- 2 lbs 96/4 Lean Ground Beef
- 1 box Barilla Protein+ Pasta
- 1 diced onion
- 1 diced bell pepper
- 2 tbsp yellow mustard
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tsp garlic powder
- 2 tsp onion powder
- 4 oz reduced fat cream cheese
- 2 cups reduced fat cheddar cheese
- 0.5 cup skim milk
Equipment
panmeat masherlarge skilletmeal prep containers
Tips
- Divide into 7 servings (~2.25 cups each).
- Store up to 5 days in the refrigerator or freeze for longer storage.
- Reheat with a splash of milk if needed.
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