Low Calorie Queso Chicken Mac n’ Cheese Recipe

Low Calorie Queso Chicken Mac n’ Cheese Recipe Under 550 Calories (10 Servings) 62g Carbs | 13g Fat | 46g Protein This meal prep recipe has been my go-to for the last few weeks to ensure I’m getting all my protein in. It’s awesome because it makes 10 whopping guilt free servings! Shout out to for this recipe; once I saw his post, I knew I had to make it. Ingredients: For Chicken Mixture: 🔸32oz diced chicken breast 🔸120g red enchilada sauce 🔸80g green chiles (3 tablespoons) 🔸14oz (400g) can of fire-roasted tomatoes 🔸2 tablespoons garlic purée 🔸2 tsp onion powder 🔸1 tablespoon salt 🔸1 tsp black pepper 🔸1/2 tsp cayenne For Vegetables: 🔸2 orange bell peppers 🔸2 red bell peppers 🔸1 onion, diced/roasted For Pasta: 🔸672g pasta, cooked to 50% (i.e., cook for half the time shown on the box) For Blended Queso Sauce: 🔸800g 2% cottage cheese 🔸100g 1/3 fat cream cheese 🔸150g extra sharp cheddar cheese 🔸30g cheddar powder 🔸120g red enchilada sauce 🔸150g milk 🔸Salt & pepper to taste Instructions: 1️⃣ Dice and roast peppers and onion at 400°F for 20-25 mins. 2️⃣ In a Crock-Pot, combine chicken, enchilada sauce, green chiles, tomatoes, garlic, and spices. Cook on high for 2-3 hrs or low for 3-4 hrs. 3️⃣ Add half-cooked pasta to Crock-Pot. 4️⃣ Blend queso ingredients until smooth. 5️⃣ Pour queso into Crock-Pot, cook on high for 15-20 mins. 6️⃣ Optionally, garnish with cilantro. 7️⃣ Serve or store in containers, freeze for later. Reheat in the microwave with milk for a creamier sauce. Portion the mixture into 9-10 equal-sized containers. Store in the freezer; they’ll last for several months.

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