here’s the full recipe for my chili Mac and cheese meal prep I made for the week. I am a diehard fan of Mac and cheese, and this is the best way I’ve found to enjoy it and still feel healthy, by reducing the serving size of macaroni and loading up with lean protein, veggies, and flavor
- 20oz ground turkey
- 2 14oz cans diced tomatoes
- 1 can of red kidney beans
- 1 can of black beans
- 6-8 stalks of celery
- 1/2 large onion
- 1 large green bell pepper
- 2 boxes of Mac and cheese (I used Annie’s white cheddar, but any kind is fine)
- Chile powder to taste
- Cumin to taste
- Paprika to taste
- Salt to taste
- Pepper to taste
- Cayenne to taste
- Oregano to taste
- 1 tablespoon minced garlic
chop onion and bell pepper and sauté with garlic until slightly soft, then add ground turkey. Stir and crumble the turkey until cooked.
Chop celery. Add to a large pot with turkey mixture, canned tomatoes, and both cans of beans.
I put “to taste” for spices because I know everyone likes it different, but I cannot stress enough - put A LOT of seasoning. It’s a lot of food to be seasoned, and the best part of chili is the rich flavor.
Add a little water if necessary, and bring to a boil. Reduce to simmer and cover with lid. Remove lid after 30 mins to let some water evaporate.
Make macaroni according to package instructions and personal preference.
Mix them together and split into 6 equal servings!
Makes 6 portions, about 510 calories per portion, 3 servings of vegetables per portion. Takes about an hour and a half to make.