Incorporating High Protein Pastas Into Your Meal Prep- 2 New Recipes!
We have been experimenting with, and enjoying the range of higher protein pastas that have flooded the market over the last year or so. Many of these are made with legume flour (garbanzo and lentil flour seem to be the most prevalent), many are gluten free. Macro-wise they have about double the protein content and less carbohydrates than traditional wheat pastas. They do tend to go from al dente to mush really quickly however, during the cooking process, I have noticed, so some supervision during the pasta cooking might warrant better results.—Sheb
Protein Pasta Chili Mac
Chili Mac With Protein Pasta
Makes 4 Serving
Macros Per Serving:
290 Calories
22C | 10 F | 29 P | 6 grams fiber
INGREDIENTS:
4 ounces dried protein pasta ( or about 9 ounces of cooked protein pasta). In this case we used Banza penne.
350 grams (12 ounces) ground chicken thigh (83% lean or higher)
100 grams onion (1/2 a medium onion) diced
100 Grams bell pepper (1/2 a large bell pepper) diced
1/2 can mild diced green chilis
30 ml tomato paste (2 tbsp)
7 ml olive oil
56 Grams (2 ounces) reduced fat cheddar cheese (we love Kerrygold reduced fat Dubliner cheese)
1 tso garlic powder
1 tsp mild paprika
1 tsp chili powder
1 tsp cumin
salt & pepper
DIRECTIONS:
Preheat your oven to 400°F.
Cook your protein pasta according to package directions (if using uncooked) and rinse under cold water.
In a large skillet, sauté the onion and bell pepper in the olive oil. After about 5 minutes add the ground chicken, Sauté another 5 minutes, stirring. Add the tomato paste and 2 tbsps of water, stirring well to combine. Add the dried spices, salt and pepper to tase, and the canned chiis. Stir in the cooked pasta. Make sure everything is well combined.
Top the chili mac with the cheese and cook in the oven for 20 minutes, or until the cheese is melted and bubbly. Divide into four containers and refrigerate for up to 5 days.
Protein Pasta Caprese Salad.
Protein Pasta Caprese Salad
Makes 4 Servings
Macros Per Serving:
340 Calories
22C | 13 F | 33 P | 5 Grams Fiber
INGREDIENTS:
4 ounces dried protein pasta ( or about 9 ounces of cooked protein pasta). In this case we used Banza Rotini.
454 grams (16 ounces raw weight) cooked boneless, skinless chicken thighs, cubed
84 grams ( 3 ounces) fresh mozzarella, torn into small pieces
300 grams cherry tomatoes, cut into quarters
30 ml balsamic vinegar
10 ml olive oil
large bunch of basil cut into thin ribbons or torn with your hands
DIRECTIONS:
Cook your protein pasta according to package directions (if using uncooked) and rinse under cold water.
Mix all the ingredients together in a large bowl and season with salt and pepper. Divide into 4 containers and keep refrigerated for up to 5 days.
