Baked Protein Mac and Cheese

4 servings

cook time: approx. 1 hour

Ingredients

Pasta

• 1 1/2 cups Barilla Protein Plus Penne Pasta

Cheese Sauce

• 1 1/2 cups fat free half and half
• 2 3/4 cups part skim shredded mozzarella cheese
• 1/4 cup freshly grated parmesan cheese
• salt
• pepper
• onion powder
• garlic

Crusted Topping

• 1/8 cup part skim mozzarella cheese
• 1/8 cup freshly grated parmesan cheese
• 1/8 to 1/4 cup whole wheat panko bread crumbs
• 1 tbsp dried parsely
• salt
• pepper

Directions

1. Bring approx. 4 quarts of salted water to a boil and add 1 1/2 cups of pasta. Cook for approx. 11 minutes until paste is "al dente." Drain pasta and place in a glass baking dish. 
2. Once pasta has been added to boiling water, pour 1 1/2 cups of fat free half and half into a medium sauce pan. Season with salt, pepper, garlic powder, and onion powder. Stirring frequently, bring to a boil over medium heat.
3. Reduce to medium low heat and slowly stir in 2 3/4 cup of mozzarella and 1/4 cup parmesan cheese.
4. Stir frequently until cheese is fully melted.
5. Remove from heat and pour cheese sauce over your pasta. Stir in the baking dish until cheese sauce is fully mixed in. 
6. Preheat oven to 400 degrees. 
7. In a separate bowl, mix 1/8 cup mozzarella cheese, 1/8 cup parmesan cheese, 1/8 cup panko bread crumbs, and 1 tbsp parsley. If you would like your mac and cheese to have a crunchier crust, add an additional 1/8 cup panko bread crumbs now. Season mixture with salt and pepper.
8. Spread mixture evenly over the mac and cheese.
9. Bake uncovered for approx. 20 minutes until the crust is golden brown.
10. Let cool approx. 30 minutes and enjoy!

Philly Cheese Steak Stuffed Peppers

4 servings

cook time: approx. 90 minutes

Ingredients

• 2 green bell peppers, cut in half, seeds removed
• 1/2 green bell pepper sliced thin
• 1/2 medium yellow onion, sliced
• 1 cup sliced mushrooms
• 1-2 cloves of garlic, chopped
• 1/3 to 1/2 pound of thinly sliced chicken or beef
• sea salt
• pepper
• onion power
• olive oil
• approx. 1 cup shredded park skim mozzarella cheese

Directions

Add approx. 2 tbsp of olive oil to a medium sized skillet. Add thin sliced meat, sliced green bell pepper, sliced onion, chopped garlic, and season with salt, pepper, and onion powder. Cook on medium high heat until onion and bell pepper are tender.

Add sliced mushrooms and continue cooking until mushrooms are tender.

While mushrooms are cooking, preheat your oven to 350 degrees.

Add approx 2 tbsp of olive oil to a square glass cooking dish. Place the 4 halves of your de-seeded green bell pepper in the dish, open side up.

Use approx. half of your mozzarella to line the bottom of your bell pepper bowls, by now your mushrooms should be tender

Divide the cooked mixture among your 4 bell pepper bowls. It's okay if they are over flowing, all the best cheese steaks are!

Cover with foil and bake for approx. 45 minutes or until bell pepper bowls are tender.

Once bell peppers are tender, remove foil and top with remaining mozzarella cheese.

Bake uncovered for approx. 10 minutes until cheese is completely melted.

Pair with your favorite Philly Cheese Steak side and enjoy!