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Protein Packed Pasta Recipes – STEAK & BROCCOLI NACHO PENNE

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Below is the third in our 5-part series on Protein Packed Pasta Recipes.  I found 5 protein-packed recipes from Men’s Health to help you add a little variety to your dinner table, while still eating healthy.  Have you tested any of the recipes yet?  Please share your thoughts!

Watch our blog over the next several weeks for all 5 recipes.  Please note, the recipes are SINGLE SERVING.  I left them that way, rather than converting them to 2-4 servings so that you can adapt them to fit your own mealtime needs.  But don’t forget to double, triple, etc. the ingredients when you are at the store, or you will come up short at dinnertime!

If you don’t like the taste of whole-wheat pasta, or can’t digest it well, you can substitute quinoa or rice pasta into these recipes. The nutritional difference is minimal and they’re prepared the same way.



4 oz top-round steak, cut into strips
Salt-free Mexican seasoning
Sea salt
Olive oil spray
1 cup broccoli florets, broken into bite-size pieces
1 cup cherry or grape tomatoes
¼ cup natural salsa con queso (nacho cheese sauce)
1 cup cooked (2 oz dry) whole-wheat penne pasta
Fresh cilantro leaves to taste
½ jalapeño or Fresno chili to taste

1) Sprinkle the steak with seasoning and salt. Place a large nonstick skillet over medium high heat. When hot, mist with cooking spray. Add the broccoli and tomatoes in a single layer.

2) Cook about 2 minutes, stirring occasionally, then add the steak in a single layer. Cook steak 1 minute per side or until pink inside; stir broccoli and tomatoes until broccoli is bright green, crisp-tender, and warm.

3) While the steak cooks, heat the cheese sauce in the microwave until just hot. Transfer the steak and veggies to a medium bowl. Add the cooked penne and cheese. Toss. Top with fresh cilantro and jalapeños or Fresno Chilies. Enjoy immediately.

440 calories, 35g protein, 58g carbs, 10g fat



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