YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Turkey
Baked chickpea pasta and lean ground turkey are folded into a velvety cottage cheese and sharp cheddar sauce for a protein-packed, comforting meal.
INGREDIENTS
1.5 oz chickpea elbow pasta
5 oz ground turkey
0.25 cup low-fat cottage cheese
0.5 oz sharp cheddar cheese
0.25 cup cauliflower florets
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp nutritional yeast
PREPARATION
Preheat your oven to 375°F (190°C) and lightly grease a small oven-safe ramekin or baking dish.
Bring a pot of salted water to a boil and cook the chickpea pasta for 2 minutes less than the package directions to keep it al dente.
While pasta cooks, brown the ground turkey in a non-stick skillet over medium heat until fully cooked and no longer pink.
Steam the cauliflower florets until very tender, then finely chop them into rice-sized pieces.
In a high-speed blender, combine the cottage cheese, garlic powder, onion powder, sea salt, and black pepper, processing until completely smooth and creamy.
In a mixing bowl, toss the cooked pasta, browned turkey, and chopped cauliflower with the blended cottage cheese sauce.
Transfer the mixture to the prepared baking dish, then top evenly with shredded sharp cheddar and nutritional yeast.
Bake for 12 to 15 minutes until the cheese is melted and the edges are slightly golden and bubbly.