This is a bowl of comfort. High protein banza shells tossed in melted velveeta shreds with a little bit of a kick from some rotel tomatoes and ground beef for protein. I made this several times last week and then decided just to meal prep it for the whole week it also comes together in under 30 minutes!
Hamburger Helper Copycat
Course: Lunch/Dinner, Meal Preps, RecipesServings
4
servingsPrep time
30
minutesCooking time
20
minutesCalories
392
kcalIngredients
1 package banza chickpea pasta (can use normal past of course, macros will be different)
12oz 96/4 ground beef
120g velveeta shreds
145g original rotes dices tomatoes and green chilies
340g (4 servings) frozen broccoli
Spices: onion powder, garlic powder, salt and pepper
Directions
- If you are meticulous about tracking, weigh your empty pasta pot. Mine weighed 1144g. Write it down
- Bring a pot of water to boil cook your pasta according to package directions
- In a separate pan cook your ground beef. I added onion powder garlic powder and salt
- When pasta is done cooking drain then toss back in the pot and add your velveeta drained rotelle tomatoes and ground beef
- Mix until the cheese is mostly melted
- Tracking tip. We are apart again now with everything. Mine weighed 2179 g so that divided by four equals 258.75 g. I am for 255 per container to separate it evenly
- Portion out into four containers and then add 85 g of frozen broccoli and you’re done! The frozen broccoli will cook when you heat the containers in the microwave
Notes
- NUTRITION- Calories 392 41P/10F/41C