Recipe: Burger Casserole III

I have been working on perfecting a cheesy-creamy Burger Casserole for months now. Today’s iteration was delicious, so I’m going to share it with you. This is another one of my high-protein-target meals — trying for high protein, low fat, and still tasty.

Again, please remember: I cook big. I like to cook meals I can eat all freaking week. I like meals I can freeze and eat later when I am lazy. This is a giant casserole, it makes 6 servings/meals, it’s a lot of food. Don’t be shocked! Be lazy like me, make this and eat for a week. 😀

Ingredients:

  • 1.3 lb 96% lean ground beef/sirloin (the package I had was 1.3lb. Anywhere from 1-1.5 should work, it will just alter your macros/calories slightly.)
  • 1 13.5-oz box whole grain pasta (I used Barilla whole grain, shells)
  • 1 can of cream of chicken soup, 98% fat free
  • 1 cup low fat cottage cheese
  • 1 cup fat free ricotta cheese
  • 1 bag (680 g) frozen broccoli
  • 1 cup 2% milk shredded cheddar cheese

Recipe:

  1. Preheat the oven to 350 F.
  2. Boil water for your pasta, and cook according to package directions.
  3. Brown the ground beef on the stovetop. Add seasonings as desired: I have a “Burger” seasoning mix and a salt-free herb mix I like to use.
  4. Add the cream of chicken soup (no milk!), cottage cheese, ricotta cheese to your casserole dish.
  5. As the noodles finish, mix them in to the casserole dish. When the meat is browned, mix it into the casserole dish.
  6. Add the bag of frozen broccoli and, yeah, mix it into the casserole dish. Make sure everything is happily mixed up.
  7. Sprinkle the cheddar cheese on top.
  8. Bake in the oven for 20-25 min, or until heated through and the cheese on top is all melty.

Makes 6 meals/servings. As I made it, each serving has:

  • 539 calories
  • 10.9 g fat
  • 63 g carbs
  • 43.5 g protein

AND IT’S DELICIOUS.

 

 

 

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Monday Summary + Meatballs

Well, I’ve already changed my weekly plan and it’s only the first day! However, I woke up really sore this morning and decided that heavy weightlifting was not a good idea. I realized I haven’t taken a rest day since last week Wednesday, and I did some full-body lifts at the gym on Saturday that I’m still feeling in my back — upper body was not a good idea today. So I’ve made today a rest day.

It works out, though, because this week’s work schedule is funny because of the holiday. It shouldn’t set me too far off for my weekly plans. Run Tues and Fri, weights Wed and Sat, BodyRock or rest the others.

Tonight I cooked up a crapload of meatballs to have all week. I wanted to make something that was high protein with lower carbs and fat, since pasta’s almost all carbs and my macronutrient ratios don’t leave me a lot of room for fat as it is. Here’s the recipe.

For the record: my recipes make buttloads of food. I love to cook, but my job is exhausting, so my favorite way to cook is to cook something awesome once, in a large enough amount that I can eat it for days. I know my recipes have shocked my friends before — this isn’t meant to be one meal’s worth! I’m cooking large!

Monday Meatballs

  • 1 lb 96% lean ground beef
  • 1 lb 94% lean ground turkey
  • 3/4 c ricotta cheese, part skim (you can use light or fat-free if you are really worried about your fat macros)
  • 2 eggs (can probably use egg white replacement if you’re concerned about macros)
  • 1/2 c bread crumbs. I use plain; use whatever you prefer
  • basil (I used ~1 tbsp of the stuff in the tube. Add to taste), salt and pepper to taste

Mix it in a bowl (WITH YOUR HANDS!!!). Spray down some glass cookware with PAM. Shape it into meatballs. Bake in the oven at 375F for 15-20 minutes, or until the insides are done.

Mine made 30 meatballs. each meatball:

  • 52 calories
  • 2.4 g fat
  • 1.5 g carbs
  • 7.7 g protein

Macronutrient ratios:

  • 3.2:1 protein:fat
  • 5.1:1 protein:carbs

(since my current macronutrient goals are ~1:1 P:C and 4:1 P:F, I am good on carbs but could maybe cut down the fat a little, if I wanted. Maybe next time I’ll try the FF ricotta and some egg replacements. Then again, I want them to be delicious…)

It feels good resting today, so I know I made the right decision. Tomorrow is a tempo run – my first in a while. I’ll be sure to take it as easy as I can!

Sunday Dinner

I wasn’t hungry much today, so I’ve ended up with a decadent dinner. ~50g of protein in the salmon alone; it’s a 1000-cal meal as-is, but I really didn’t eat much today and I’m enjoying every bit of it.

Easy recipe:

Salmon and asparagus tossed in an Asian soy concoction (olive oil, sesame oil, agave nectar (sub honey if needed), soy sauce, to taste), then tossed with a Thai Spicy Peanut Bake packet and baked at 450 for ~10 min. On the side, sesame ginger quinoa (from a box).

So freaking good.