BBQ Cheeseburger Pasta
BBQ Cheeseburger Pasta
Ingredients
For the Main Dish
- 2 lb lean ground beef, 96/4
- 1 box Carb DM Panini Pasta
- 4 oz diced tomatoes
- 180 g white onion, diced
- 200 g dill pickles, chopped
- 7 slices reduced-fat provolone cheese, 30%
For the BBQ Sauce
- 350 g plain nonfat Greek yogurt
- 120 g sugar-free BBQ sauce
- 35 g yellow mustard
- 30 g dill pickle juice
For the Beef Seasoning
- 5 g salt
- 3 g black pepper
- 4 g garlic powder
- 3 g onion powder
- 2 g smoked paprika
Instructions
- 1
Bring a large pot of water to a boil. Cook the Carb DM Panini Pasta according to the package directions until al dente. Drain the pasta and set it aside.
⏱️ 10 min
- 2
While the pasta cooks, brown the 2 lb of 96/4 lean ground beef in a large skillet over medium-high heat. As the beef cooks, season it with 5 g of salt, 3 g of black pepper, 4 g of garlic powder, 3 g of onion powder, and 2 g of smoked paprika. Break up the beef into small crumbles. Drain any excess liquid from the skillet if needed.
⏱️ 15 min
- 3
While the beef is cooking, prepare the vegetables: dice 4 oz of tomatoes, dice 180 g of white onion, and chop 200 g of dill pickles.
⏱️ 10 min
- 4
In a large bowl, combine 350 g of plain nonfat Greek yogurt, 120 g of sugar-free BBQ sauce, 35 g of yellow mustard, and 30 g of dill pickle juice. Whisk or stir until the mixture is smooth and well combined.
⏱️ 5 min
- 5
In one very large mixing bowl, combine the cooked pasta, the seasoned ground beef, the diced tomatoes, the diced white onion, the chopped dill pickles, the prepared BBQ sauce, and the 7 slices of reduced-fat provolone cheese (you can tear the cheese into smaller pieces if desired). Mix all ingredients thoroughly until everything is evenly coated.
⏱️ 5 min
- 6
Divide the BBQ Cheeseburger Pasta evenly into 7 meal prep containers. Each container should weigh approximately 320–360 g.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
BBQ Cheeseburger Pasta
For the Main Dish
- 2 lb lean ground beef, 96/4
- 1 box Carb DM Panini Pasta
- 4 oz diced tomatoes
- 180 g white onion, diced
- 200 g dill pickles, chopped
- 7 slices reduced-fat provolone cheese, 30%
For the BBQ Sauce
- 350 g plain nonfat Greek yogurt
- 120 g sugar-free BBQ sauce
- 35 g yellow mustard
- 30 g dill pickle juice
For the Beef Seasoning
- 5 g salt
- 3 g black pepper
- 4 g garlic powder
- 3 g onion powder
- 2 g smoked paprika
Instructions
- 1
Bring a large pot of water to a boil. Cook the Carb DM Panini Pasta according to the package directions until al dente. Drain the pasta and set it aside.
⏱️ 10 min - 2
While the pasta cooks, brown the 2 lb of 96/4 lean ground beef in a large skillet over medium-high heat. As the beef cooks, season it with 5 g of salt, 3 g of black pepper, 4 g of garlic powder, 3 g of onion powder, and 2 g of smoked paprika. Break up the beef into small crumbles. Drain any excess liquid from the skillet if needed.
⏱️ 15 min - 3
While the beef is cooking, prepare the vegetables: dice 4 oz of tomatoes, dice 180 g of white onion, and chop 200 g of dill pickles.
⏱️ 10 min - 4
In a large bowl, combine 350 g of plain nonfat Greek yogurt, 120 g of sugar-free BBQ sauce, 35 g of yellow mustard, and 30 g of dill pickle juice. Whisk or stir until the mixture is smooth and well combined.
⏱️ 5 min - 5
In one very large mixing bowl, combine the cooked pasta, the seasoned ground beef, the diced tomatoes, the diced white onion, the chopped dill pickles, the prepared BBQ sauce, and the 7 slices of reduced-fat provolone cheese (you can tear the cheese into smaller pieces if desired). Mix all ingredients thoroughly until everything is evenly coated.
⏱️ 5 min - 6
Divide the BBQ Cheeseburger Pasta evenly into 7 meal prep containers. Each container should weigh approximately 320–360 g.
⏱️ 5 min