Creamy Tuscan Steak Protein Pasta

Lean top round steak slow-cooked until fork-tender, shredded into a creamy Tuscan-style sauce made with cottage cheese, ricotta, and tomato paste. Sun-dried tomatoes and spinach hit in the last 30 minutes, then it’s finished with a mozzarella melt and folded into protein pasta.

Serves 12

Ingredients

4 pounds of top round beef, cut into cubes
Avocado spray
Garlic
2 cups of broth
4 tablespoons tomato paste
Protein pasta
Sun-dried tomatoes
Spinach
Reduced fat mozzarella
4 slices of provolone
Cottage cheese, Ricotta

Instructions

Cut the top round beef into cubes for better results in the slow cooker.
Spray the cooker with avocado spray, add the garlic, and toss in the beef cubes.
Pour in 2 cups of broth and add 4 tablespoons of tomato paste.
Cook on low for 6-7 hours until the beef is fork-tender.
Once the beef is done, add the protein pasta to the mix.
Incorporate sun-dried tomatoes and spinach in the last 30 minutes of cooking.
Finish with a mozzarella melt by adding reduced fat mozzarella.
Place 4 thin slices of provolone on top and allow to melt.

Notes

Meal Prep Note: This recipe yields 12 individual meal preps, each with 558 calories and 56 grams of protein per serving.

Health Tip: Stay in a calorie deficit and aim to hit your protein goal.

Recipe Source: “https://www.instagram.com/reel/DSKsC9iDrgs/?igsh=M3N1bnUyN3dwa2M4"