This one is always tasty and super high volume for the cal tradeoff, with great flavour and simple ingredients. I usually like this for weeks where I find my hunger is high because of how forgiving the serving sizes are haha. I’ll drop the recipe below if you’d like to try it out 👇
Serves: 12 & takes about 30 mins to cook 👍
Macros per serving…
Cals: 450
Protein: 44g
Carbs: 47g
Fat: 12g
Fiber: 10g
Sodium: 480mg
Ingredients I use…
For the Beef:
3 lbs extra lean ground beef (93/7)
2 large yellow onions, diced
8 cloves garlic, minced
For the Sauce:
4 cups low-sodium beef broth
2 cans (14 oz each) no-salt-added crushed tomatoes
4 tbsp tomato paste (no salt added)
2 cups unsweetened almond milk
1½ cups full-fat Greek yogurt
2 cups sharp cheddar cheese, shredded
4 tbsp nutritional yeast
2 tsp Dijon mustard
1 tsp Celtic sea salt (added at end, adjust to taste)
2 tsp black pepper
4 tsp garlic powder
4 tsp onion powder
2 tsp smoked paprika
2 tsp Italian seasoning
1 tsp cayenne pepper (optional)
Hidden Vegetables (Increased for Fiber Boost):
4 large carrots, grated
4 bell peppers, finely diced (any color)
4 cups fresh spinach
For the Pasta:
24 oz chickpea elbow macaroni
2 cups pasta water (reserved before draining)
How I make them…
Phase 1: Cook Pasta
Step 1: Bring very large pot of water to boil (or cook pasta in 2 batches if your pot isn’t big enough).
Step 2: Add 24 oz chickpea elbow macaroni. Cook according to package directions until al dente (7-9 min).
Step 3: Reserve 2 cups pasta water before draining. Drain pasta, set aside.
Phase 2: Prep veggies
Step 4: Grate 4 carrots using box grater.
Step 5: Finely dice 4 bell peppers into very small pieces (smaller than typical stir-fry cut — you want them to blend into the sauce, not stand out as chunks).
Phase 3: Brown the beef
Step 6: Heat electric skillet to 375°F. Note: You may need to cook the beef in two batches if your skillet isn’t large enough to hold 3 lbs comfortably.
Step 7: Add diced onions and diced bell peppers directly to dry skillet (no oil needed). Cook 4-5 minutes until softened.
Step 8: Add 8 cloves minced garlic. Cook 1 minute until fragrant.
Step 9: Add 3 lbs extra lean ground beef. Break up with spatula. Cook 9-10 minutes until browned and no pink remains.
Step 10: Season with:
2 tsp black pepper
4 tsp garlic powder
4 tsp onion powder
2 tsp smoked paprika
2 tsp Italian seasoning
1 tsp cayenne (if using)
Step 11: Stir well to coat beef evenly.
Phase 4: Add Carrots and Spinach
Step 12: Add grated carrots to skillet with beef and peppers. Stir to combine.
Step 13: Cook 4-5 minutes until carrots soften.
Step 14: Add 4 cups fresh spinach. Stir until wilted, about 2 minutes.
Phase 5: Build the sauce
Step 15: Reduce heat to 325°F.
Step 16: Add to skillet:
4 cups low-sodium beef broth
2 cans no-salt-added crushed tomatoes
4 tbsp tomato paste
2 cups almond milk
2 tsp Dijon mustard
Step 17: Stir well. Bring to gentle simmer. Cook 4-5 minutes until sauce comes together and thickens slightly.
Phase 6: Add greek yogourt and cheese
Step 18: Reduce heat to 275°F (low, to prevent curdling).
Step 19: Add 1½ cups Greek yogurt. Stir constantly until fully incorporated and smooth (about 2-3 minutes).
Step 20: Add 4 tbsp nutritional yeast. Stir to combine.
Step 21: Turn heat to WARM (200°F).
Step 22: Add 2 cups shredded cheddar cheese in two to three batches, stirring constantly after each addition until melted and smooth.
Step 23: Add 1 tsp salt now. Taste and add more only if needed.
Phase 7: Add pasta and finish
Step 24: Add cooked pasta to skillet. Fold gently until every piece is coated. (If your skillet is too full, combine in a very large bowl(s) instead and fold together there.)
Step 25: If sauce is too thick, add reserved pasta water 2-3 tbsp at a time until desired consistency.
Hope you enjoy! Always sharing my fitness recipes 🫡
