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Cook the chopped bell peppers and onions on a hot skillet with seasonings (pepper, garlic salt, garlic powder) for around five minutes.
Add in 3 pounds of 96/4 beef (no seasoning).
Cook 20 slices of beef bacon and once done, add the grease back into the meat and bell peppers.
Boil 8 servings of protein pasta of your choice.
For the sauce mix, blend together 880g low fat cottage cheese, 30g honey, 50g fat free mozzarella cheese, 50g ⅓ fat cream cheese, 50g Pecorino Romano, 300ml protein silk milk, and pepper.
Add everything together into a big pot.
Each of the 10 meals will weigh around 16.9 to 17.2 ounces.
Reheat from the refrigerator for 1:30 seconds, or from the freezer for 1:30 seconds, stir, then 45 seconds.