You guys voted for this week’s first recipe, so here it is! If you’re looking for a cheap, filling, exciting meal to get you through meal prep this week... you found it! This recipe makes 8 servings and I can honestly say I never got tired of eating it for lunches/dinners (which is usually a big problem for me, as I get meal-bored easily)
I also really want to THANK YOU guys for being so patient as my recipes have been a little slower.. Austin, Lexi, and I are in the process of moving into our first home, so things have been hectic!
Servings: 8
Calories per serving: 352
Protein per serving: 30g
Carbs per serving: 36g (7g fiber!)
Fat per serving: 11g
Ingredients:
16 oz Banza elbow pasta
2 cups skim milk + 2 cups water
1 lb lean ground turkey
1 white onion (chopped)
1 can fire roasted diced tomatoes
1 can tomato paste
2 tablespoon diced jalapeños
1 can black beans (rinsed and drained)
1 packet low sodium taco seasoning
1.5 teaspoon chili powder
2 teaspoon garlic powder
2 cups reduced-fat Mexican blend cheese
Salt and pepper to taste
Directions:
1. Bring 2 cups water + 2 cups skim milk to a boil in a pot on stove, then add pasta to boiling water/milk and cook to al dente. When pasta is done, drain and set aside. (This makes for a much creamer pasta!)
2. While pasta is cooking, add chopped onion and ground turkey to a skillet over medium-high heat and cook, stirring constantly, for 8-10 mins. Turn off heat, then add tomatoes, tomato paste, jalapeños, black beans, and spices to skillet and stir well.
3. Preheat oven to 375. Transfer turkey mixture to large casserole dish, add pasta and 1 cup cheese and mix well. Top with other 1 cup cheese and bake for ~8-10 mins (until cheese is melted and starting to brown). Remove from oven, then spoon into bowl and enjoy!
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