Ingredients

Method

1. 1

   Chop the bell peppers and onions.

2. 2

   Add the chopped peppers and onions to a large, hot skillet.

3. 3

   Season the vegetables generously with garlic powder, garlic salt, and black pepper. Sauté for about 5 minutes until they begin to soften.

4. 4

   Add the ground beef to the skillet with the vegetables. Break it up and cook until browned.

5. 5

   While the beef is cooking, fry the beef bacon in a separate pan until crispy.

6. 6

   Once the bacon is cooked, remove it from the pan. Pour the rendered bacon grease over the cooked beef and vegetable mixture.

7. 7

   Chop the cooked bacon into small pieces.

8. 8

   Bring a large pot of water to a boil and cook the protein pasta according to package directions. Drain once cooked.

9. 9

   To make the sauce, combine the cottage cheese, honey, fat-free mozzarella, cream cheese, Pecorino Romano, a pinch of black pepper, and protein almond milk in a blender.

10. 10

    Blend the sauce ingredients until smooth and creamy.

11. 11

    In a large pot or bowl, combine the cooked beef and vegetable mixture, the chopped bacon, the drained pasta, and the blended cheese sauce.

12. 12

    Stir everything together until the pasta is fully coated and all ingredients are well-distributed.

13. 13

    Portion the pasta into 10 meal prep containers. Each meal should weigh approximately 17 ounces.