High-Protein Mediterranean Turkey & Whole Grain Mac n Cheese

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the Pasta: Boil whole grain macaroni in lightly salted water according to package directions until al dente. Drain, rinse briefly, and set aside.

Step 2

Prepare the Turkey: Heat 1 tbsp olive oil in a large skillet over medium heat (not high). Add ground turkey, breaking it into small pieces. Cook for 8-10 minutes until no longer pink, stirring frequently. Avoid browning too much.

Step 3

Season the Turkey: Add minced garlic, salt, pepper, smoked paprika, oregano, and turmeric. Cook for 2 minutes until fragrant. Add spinach and cook until wilted (2-3 minutes). Stir in cherry tomatoes, butter, and remaining olive oil. Cook for 2 minutes. Add parsley and set aside.

Step 4

Make the Cheese Sauce: In a medium saucepan, heat 2 tsp olive oil over medium heat. Add diced bell pepper and sauté for 3-4 minutes until softened.

Step 5

Create the Roux: Whisk in whole wheat flour to form a roux and cook for 1 minute, stirring constantly.

Step 6

Add Liquids: Gradually add milk and low-sodium chicken broth, whisking continuously until smooth and no lumps remain.

Step 7

Add Cheese and Seasonings: Reduce heat to low. Stir in cheddar cheese, cream cheese, Cajun seasoning, garlic powder, smoked paprika, turmeric, and black pepper. Stir until cheese melts and sauce is thick and creamy (about 5 minutes).

Step 8

Combine: Toss cooked whole grain pasta in the Cajun cheese sauce until evenly coated.

Step 9

Assemble: Divide the mac n cheese evenly among 6 meal prep containers. Top each with an equal portion of the Mediterranean herb turkey mixture. Garnish with extra parsley.

Step 10

Storage: Allow to cool before sealing. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently in microwave, stirring halfway through.