Ingredients
Scale
- 1.5 lbs Lean ground beef (93% lean or higher)
- 2 cups Low-fat cottage cheese
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Smoked paprika
- 2 cups Fresh baby spinach, chopped
- 1/2 cup Shredded sharp cheddar cheese (optional)
- Salt and black pepper to taste
- 4 cups Cauliflower rice (for serving)
- Optional: Sliced green onions or chili flakes for garnish
Instructions
- Step 1: Brown the Beef – Place a large skillet over medium-high heat. Add the lean ground beef to the pan, breaking it up with a wooden spoon or spatula into small crumbles. Season the meat with salt and black pepper. Cook the beef for about 7 to 8 minutes until it is no longer pink. Once fully cooked, drain any excess fat from the pan to keep the meal lean and low-calorie.
- Step 2: Blend the Cottage Cheese – While the beef is browning, add the cottage cheese to a blender or food processor. Pulse the cottage cheese until it reaches a completely smooth, silky consistency. This step is crucial because it removes the “curds” and creates a creamy sauce base that mimics heavy cream or sour cream without the extra fat. Mix in the garlic powder, onion powder, and smoked paprika directly into the blended cheese.
- Step 3: Combine and Simmer – Lower the heat on the skillet to low-medium. Pour the blended cottage cheese mixture over the browned beef. Stir well to coat all the meat. Add the chopped spinach and stir until the leaves begin to wilt into the sauce. If you are using shredded cheddar, sprinkle it in now and stir until melted. Allow the mixture to simmer for 2 to 3 minutes so the flavors meld together, but do not let it boil, as the cheese may separate.
- Step 4: Portion and Store – Prepare four meal prep containers by adding one cup of steamed cauliflower rice to each. Divide the creamy beef mixture evenly across the four containers. Let the meals cool slightly before snapping on the lids. Garnish with green onions or red pepper flakes for an extra kick before storing them in the refrigerator.
- Cook Time: 25 minutes