Ingredients
Scale
- 1 lb Extra lean ground beef (93/7 or 96/4)
- 1.5 cups Low-fat cottage cheese
- 2 cups Fresh baby spinach
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 large Zucchini, spiralized into noodles
- 1 tbsp Italian seasoning
- 1 tsp Smoked paprika
- Salt and pepper to taste
- 1/4 cup Shredded parmesan cheese (optional garnish)
- 1 tbsp Olive oil
Instructions
- Start by dicing your yellow onion and mincing the garlic cloves. To ensure the creamiest texture for your sauce, place the cottage cheese into a high-speed blender or food processor. Blend for 30 to 60 seconds until the mixture is completely smooth and looks like heavy cream. Set this aside for later.
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3 minutes until softened. Add the ground beef to the skillet, breaking it apart with a wooden spoon or spatula. Season the meat with salt, pepper, Italian seasoning, and smoked paprika. Cook until the beef is fully browned and no pink remains. Drain any excess grease from the pan to keep the meal lean.
- Reduce the heat to medium-low. Stir in the minced garlic and cook for 1 minute until fragrant. Pour the blended cottage cheese into the skillet with the beef. Stir continuously to combine the meat and the cream sauce. Allow it to simmer gently for 2-3 minutes, but do not let it reach a rolling boil, as high heat can cause cottage cheese to separate.
- Add the fresh baby spinach to the skillet and toss until it begins to wilt into the sauce. Finally, add your zucchini noodles (or pre-steamed cauliflower rice). Toss everything together for another 2 minutes until the zucchini is slightly softened but still has a bit of a bite. Remove from heat immediately to prevent the zucchini from releasing too much water.
- Divide the mixture into four meal prep containers or plates. Sprinkle with shredded parmesan cheese and an extra crack of black pepper if desired. Serve immediately while hot and creamy.
- Cook Time: 30 minutes