YOUR SOLIN GENERATED RECIPE
High-Protein Baked Macaroni and Cheese Casserole
Al dente chickpea pasta and savory ground turkey are baked in a velvety Greek yogurt cheese sauce for a comforting, protein-packed meal.
INGREDIENTS
2 oz Chickpea pasta
4 oz Ground turkey (93% lean)
0.25 cup Plain non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
1 cup Broccoli florets
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Nutritional yeast
2 tbsp Unsweetened almond milk
PREPARATION
Preheat oven to 375°F and lightly grease a small oven-safe baking dish.
Cook the chickpea pasta in boiling water for 2 minutes less than the package instructions, then drain well.
Heat a skillet over medium-high heat and cook the ground turkey until browned and crumbled.
Steam the broccoli florets until they are bright green and just tender to the touch.
In a large bowl, whisk together the Greek yogurt, almond milk, nutritional yeast, garlic powder, onion powder, sea salt, and black pepper.
Stir the cooked pasta, turkey, and broccoli into the yogurt mixture until everything is thoroughly coated.
Spoon the mixture into the baking dish and top evenly with the shredded cheddar cheese.
Bake for 15 minutes until the cheese is melted and the casserole is heated through.