Easy One-Pot Beef & Black Bean Chili with Lime Crema

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When the weather cools down, there’s nothing quite like a big pot of homemade chili simmering on the stove! This Easy Beef and Black Bean Chili brings together savory ground beef, hearty black beans, smoky chipotle peppers, and warm spices for a satisfying meal that’s big on flavor and easy on cleanup.

But the little something extra? A homemade lime crema! Cool, creamy, and bright with fresh lime juice and zest, it adds the perfect citrusy contrast to the rich, smoky chili. Add your favorite toppings like avocado, shredded cheese, scallions, or fresh cilantro, and you’ve got a bowl of comfort worth coming back to.

Whether you’re feeding a hungry family, hosting friends for game day, or prepping meals for the week, this hearty beef chili makes plenty to go around.

Why You’ll Love This Beef & Black Bean Chili

  • One-pot convenience: Everything comes together in one pot, meaning less cleanup and more time to enjoy dinner.
  • Protein and fiber packed: Lean ground beef provides quality protein, while black beans contribute additional protein and fiber to help make this a satisfying meal.
  • Great for a crowd: This recipe makes 12 servings, making it a wonderful option for family gatherings, game day parties, or holiday entertaining.
  • Smoky, savory flavor: Chipotle peppers in adobo, chili powder, and cumin give this chili its delicious depth and just the right amount of kick.
  • Meal-prep friendly: Make a big batch and enjoy leftovers throughout the week. Chili is also great for freezing!

What Makes This Chili Special?

A good chili doesn’t need a long list of complicated ingredients or hours of babysitting on the stove. This recipe gets its big, bold flavor from a few pantry staples and some well-chosen seasonings.

Lean ground beef makes this chili hearty and satisfying, while black beans add texture, fiber, and even more staying power. Tomato paste and beef broth create a rich base, and chipotle peppers in adobo bring that signature smoky warmth.

And then there’s the lime crema. Don’t skip this little finishing touch! A simple combination of sour cream, fresh lime juice, lime zest, and garlic powder creates a cool, tangy topping that balances the smoky richness of the chili beautifully. It’s a small addition that makes a big difference.

Easy Ways to Customize Your Chili

One of my favorite things about making a big pot of chili is that everyone can dress up their bowl however they like. Set out a little topping bar and let everyone make it their own. Here are some delicious options:

  • Diced avocado for creamy, buttery goodness
  • Shredded Monterey Jack or cheddar cheese
  • Freshly chopped cilantro
  • Sliced scallions or diced red onion
  • Extra jalapeños for those who like more heat
  • A generous spoonful of lime crema

Tips for Making Beef and Black Bean Chili

Adjust the heat: Chipotle peppers and adobo sauce bring smoky heat. If you prefer a milder chili, start with less and adjust to taste.

Make it ahead: Chili is one of those dishes that tastes even better after the flavors have had a little time to mingle. Make it ahead for easy entertaining or weeknight dinners.

Store leftovers: Refrigerate leftover chili in an airtight container for up to 3–4 days. You can also freeze it in individual portions for up to 3 months for convenient future meals.Keep the crema separate: Store leftover lime crema separately and add it just before serving.

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Easy One-Pot Beef & Black Bean Chili with Lime Crema
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
Easy One-Pot Beef & Black Bean Chili with Lime Crema! Made with lean ground beef, hearty black beans, smoky chipotle peppers, and a cool citrusy lime crema. A protein-packed, one-pot dinner that’s perfect for busy weeknights, meal prep, or feeding a crowd
Course: dinner, entree soup
Cuisine: American, Southwestern
Keyword: beef, black bean, chili, soup, stew
Servings: 12 servings
Ingredients
  • 1 1/2 lbs lean ground beef
  • 1 cup diced onion
  • 2 tbsp diced jalapeno pepper
  • 2 15- oz cans black beans undrained
  • 1 6 oz can tomato paste
  • 2 cups beef broth
  • 2 tbsp chili powder
  • 1 tbsp diced chipotle peppers from can
  • 2 tbsp of the adobo sauce from chipotle pepper can
  • 2 tsp cumin
  • 2 tsp garlic powder
  • 1.5 tbsp olive oil
For Lime Crema
  • ½ cup sour cream
  • 1 tablespoon fresh lime juice
  • ½ tsp garlic powder
  • 1 tsp lime zest
Optional Toppings
  • Monterey Jack or Cheddar cheese shredded
  • Diced avocado
  • Sliced scallions
  • Chopped cilantro
Instructions

  1. Dice the onion and jalapeño, and add to large pot or Dutch oven with the olive oil. Bring to medium-high head and saute for 3-4 minutes or until softening

  2. Add ground beef to pot and cook, breaking apart into crumbles with spoon or spatual. Continue to cook for 6-8 minutes, or until no pink remains.

  3. Stir in spices, diced chipotle, and the adobo sauce and cook for another minute until fragrant.

  4. Add beef broth, tomato paste and black beans (including the juices) into pot. If looks too thick, add a splash of water. Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until thickened.

  5. While chili is simmering, make lime crema by stirring together sour cream, lime juice, garlic powder and zest. Set aside until serving.
  6. To serve, ladle in bowls and add a dollop of lime crema. Top with other ingredients as desired, like avocado, cheese, scallions, cilantro, etc.

Five 5-Minute Prep Protein Desserts to Satisfy Your Sweet Tooth

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Chocolate cravings? Protein goals? You don’t have to choose thanks to these five sweet treats to try the next time a chocolate craving strikes!

From rich chocolate pudding to peanut butter fudge, these quick and easy sweet snacks satisfy your sweet tooth while helping you get more protein. No complicated baking, no skipping dessert—just delicious ways to enjoy the sweet stuff while supporting your muscle and strength goals.

1. Double Dark Chocolate Protein “Pudding”

248 calories | 38g protein | 15g carbs | 3g fat

Chocolate pudding for dessert? Yes, please. This is about as easy as it gets: creamy, chocolatey, packed with protein, and topped with a few fresh raspberries and mini chocolate chips. There’s no cooking involved, and you only need a handful of ingredients.

How to make it: Stir one scoop of chocolate protein powder into ⅔ cup plain, nonfat Greek yogurt until smooth and pudding-like. Top with six raspberries and ½ tablespoon mini chocolate chips. Grab a spoon and enjoy!

I used Sculpt Double Dark Chocolate grass-fed beef protein isolate from Great Lakes Wellness. If you want to try it, use my code THEFITFORK to save 10%.

2. Protein Mug Muffin

Sometimes you want a freshly baked muffin but don’t want to make an entire batch—or wait around for the oven to do its thing. Enter the protein mug muffin! My make-ahead mix keeps the dry ingredients ready in the pantry, so a warm, fluffy, single-serving muffin is only about two minutes away. Add an egg, a little water, and mashed fruit to a scoop of mix, microwave, and enjoy.

It’s a great option when you want something warm and cake-like for dessert, a snack, or even breakfast. And you can switch up the mashed fruit, toppings or flavor of protein powder to make it your own.

I used Nourify Plus protein powder from Previnex in my mix. Use code THEFITFORK to save 15% on your first purchase.

Get the full recipe: Make-Ahead Protein Mug Muffin Mix

Save 15% at Previnex with code THEFITFORK

3. Protein Peanut Butter Fudge

94 calories | 5g protein | 5g carbs | 6g fat per piece

Peanut butter and chocolate are a pretty unbeatable combination, and this no-bake protein fudge delivers both in a convenient little bite. It’s rich, peanut-buttery, and chocolatey, with protein powder mixed right into the fudge base. No oven, no fancy equipment, and no complicated candy-making skills required.

Make a batch, let it chill until firm, then cut it into pieces for an easy sweet treat whenever a craving hits. It’s also handy to keep in the fridge for those moments when you want just a little something sweet.

Get the full recipe: High-Protein Peanut Butter Fudge

4. Like-Reese’s Peanut Butter Chocolate Cottage Cheese Cup

This low carb Peanut Butter Chocolate Cottage Cheese Cup has a Reese's flavor, it's delicious -- plus simple to make, loaded with protein (31g) and has no added sugar. The perfect snack or dessert for satisfying cravings while staying on track.
275 calories | 31g protein | 15g cabs | 3g fat

If a Reese’s peanut butter cup and a creamy cheesecake had a dessert baby, this might be it. Cottage cheese blends into a smooth, creamy peanut butter filling, while a chocolate topping adds that candy-bar-inspired finish. It’s a fun way to turn a few everyday ingredients into a dessert that feels much more indulgent than the prep suggests.

Blend the cottage cheese with peanut butter powder and your preferred sweetener, spoon it into a cup, then top with melted chocolate. A short chill helps the chocolate set into a shell. You’ll need a few extra minutes for chilling, but the hands-on prep is quick.

I used PBfit reduced-sugar peanut butter powder for the peanut butter flavor.

Get the full recipe: Peanut Butter Chocolate Cottage Cheese Dessert

5. Protein-Packed Chocolate-Covered Greek Yogurt Rice Cakes

Protein-packed chocolate-covered Greek yogurt rice cakes are crunchy, creamy, sweet and easy to make. A simple high-protein dessert or post-workout treat!
244 calories | 20g protein | 24g carbs | 9g fat

A plain rice cake doesn’t exactly scream dessert, but give it a creamy protein-yogurt layer and a chocolate coating, and suddenly we’re talking! These chocolate-covered Greek yogurt rice cakes deliver a satisfying combination of crunchy, creamy, fruity, and chocolatey. Crushed freeze-dried strawberries add a fun pop of color and flavor.

Mix protein powder into plain Greek yogurt, spread it over a rice cake, and top with melted chocolate. Sprinkle with crushed freeze-dried strawberries, then pop it into the freezer for about 10 minutes to set. That’s it!

I used Nourify Plus protein powder from Previnex in my mix. Use code THEFITFORK to save 15% on your first purchase.

Get the full recipe: Protein-Packed Chocolate-Covered Greek Yougurt Rice Cakes

Which Protein Dessert Will You Try First?

From chocolate pudding with 38 grams of protein to peanut butter fudge for just 94 calories per piece, these five recipes prove that a sweet tooth and a protein goal can happily coexist.

I don’t believe you need to give up dessert to take care of your body. For me, it’s about finding delicious ways to get the nutrition I need while enjoying the foods I love. And at almost 60, keeping muscle and strength on my side is a priority. But so is enjoying chocolate. Fortunately, I don’t have to pick one.

Easy Brisket Deviled Eggs: Snack for Game Day, Holidays and Post Workout

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Deviled Eggs bring a little Texas BBQ flavor to a familiar favorite, making them a crowd-pleasing appetizer for just about any occasion. This batch was created by me, and inspired by my friends at BeefLovingTexans.com

They’re right at home on your Thanksgiving appetizer table, alongside your favorite game day snacks, at Easter celebrations, or at a backyard summer cookout. And because they’re surprisingly easy to make, you don’t have to save them for a special occasion! And, the best part? You don’t even have to smoke a brisket yourself. Leftover brisket works beautifully, but store-bought cooked brisket or a few slices from your favorite BBQ joint make this recipe easy to pull together anytime the craving strikes.

Why You’ll Love These Brisket Deviled Eggs

  • A crowd favorite with a Texas twist. Deviled eggs are a familiar party staple, but smoky brisket and a little jalapeño bring a delicious BBQ-inspired upgrade.
  • Perfect for practically any gathering. Serve them for Thanksgiving, Christmas, Easter, game day, potlucks, summer cookouts, or casual backyard get-togethers.
  • Easy to make. The filling comes together with simple ingredients, and a cookie scoop makes filling the egg whites quick and tidy.
  • A delicious way to use leftover brisket. Have a little brisket left from a weekend cookout? This is a tasty way to give it a second life.
  • Protein-packed party food. Each serving of two deviled egg halves provides 10 grams of protein, making these little bites more substantial than your average appetizer.

Prep & Storage Tips for Brisket Deviled Eggs

For easier egg peeling: Once the eggs are cooked, transfer them immediately to an ice bath to stop the cooking process. Then allow them cool completely. This helps prevent overcooking, which can cause that unappealing green-gray ring around the yolk, and cooling makes the eggs more comfortable to handle. If egg is being stubborn to peel, crack shell and stick under water while peeling . . or try using older eggs (which often peel more nicely than super fresh eggs).

Choose the Mayo You Love: Mayonnaise gives deviled egg filling its classic creamy texture. Regular mayonnaise delivers a rich, traditional flavor, while avocado-oil mayonnaise is another option if that’s what you keep in your fridge. We all have our favorite brand, and some of us prefer “light.” Also, using plain Greek yogurt is another option.

Use a Cookie Scoop for Neat Filling: Want your deviled eggs to look party-ready without a lot of fuss? A small cookie scoop is a handy way to portion the filling evenly into the egg whites without the clean-up and skills needed to use a pastry piping bag.

Don’t Be Shy With the Toppings: Top as your heart desires. My favorite deviled egg toppings are pickled red onions, diced avocado, fresh jalapeño slices, chopped cilantro or chives, and smoked paprika. A little drizzle of BBQ sauce could be a nice touch as well!

Storage Tip: Keep the finished eggs refrigerated at 40°F or below until serving. Don’t leave them at room temperature for more than two hours, or one hour when temperatures are above 90°F. For outdoor cookouts, serve them over ice or bring out smaller platters and replenish as needed.

Leftovers: Put leftover deviled eggs in a covered storage container or covered egg platter and keep refrigerated at 40°F or below for up to 5 days.

Brisket Deviled Eggs Nutrition

These aren’t just a pretty addition to your appetizer spread. They also provide a little protein in every bite. That’s why I like to add them to a lunch or post workout snack. Nutrition per serving (2 deviled egg halves):

  • Calories: 142
  • Total fat: 10.5 grams
  • Carbohydrates: 2 grams
  • Protein: 10 grams
Make Brisket Deviled Eggs with smoky brisket, jalapeños and pickled red onions! An easy Texas-style appetizer for holidays, game day and cookouts.
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Brisket Deviled Eggs
Course: Appetizer, snacks
Cuisine: American
Keyword: appetizer, brisket, easter, egg, fingerfood, game day, thanksgiving
Servings: 6 people (2 each)
Ingredients
  • 1/2 cup cooked Leftover Smoked Beef Brisket, chopped, divided
  • 6 eggs
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon yellow mustard
  • 1 teaspoon water
  • 1/8 teaspoon garlic salt
  • 1 jalapeno pepper seeded and chopped
  • 1/2 teaspoon smoked paprika
  • ¼ cup picked red onion slices
  • optional: diced avocado, microgreens, etc.
Instructions
  1. Add 6 eggs to pot and bring to a boil, uncovered. Let boil for 1 minute;
  2. then turn off heat, add lid to pot, and let stand for 12 minutes.
  3. After 12 minutes, use a slotted spoon to immediately put the eggs into a
  4. bowl filled with water and ice. Let sit for 15 minutes.
  5. Peel eggs and slice in half crosswise.
  6. Add yolks to bowl along with mayo, mustard, water, garlic salt. Use fork or spatula to combine until mostly lump free. Doesn’t have to be perfect.
  7. Next, stir in brisket (all but 2 tablespoons) and diced jalapeno.
  8. Spoon yolk mixture back into egg white halves.
  9. Top each deviled egg with a little bit of the reserved brisket, a bit of
  10. picked red onion, and sprinkled with paprika.
  11. Set in fridge to keep cool until serving. Do not keep out longer than 2 hours, unless chilled on ice. Store leftovers in air-tight container, in
  12. fridge, for up to 5 days.
Recipe Notes

Nutrition Facts (per 2 halves)

  • Calories: 142
  • Total fat: 10.5 grams
  • Carbohydrates: 2 grams
  • Protein: 10 grams

Pumpkin Spice Peanut Butter: High-Protein, Low-Fat Spread for Fall Snacking

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If you love pumpkin spice season but don’t necessarily want every pumpkin recipe to involve loads of sugar and fat, this one is for you. This easy Pumpkin Spice Peanut Butter combines creamy pumpkin, Greek yogurt, vanilla protein powder, peanut butter powder and cozy pumpkin pie spice for a thick, spreadable treat that tastes like fall.

Why You’ll Love This Pumpkin Spice Peanut Butter

Each 2-tablespoon serving is just 75 calories, which is about 60% fewer calories than a 188-calorie serving of traditional peanut butter. It’s also a simple way to add protein to your favorite fall snacks with no added sugar, thanks to a combination of plain Greek yogurt and protein powder.

I love recipes that require almost no effort, and this one checks that box. No cooking, no blender and no complicated ingredients—just stir everything together and you have a pumpkin-spiced spread ready for the fridge. Use it on toast, rice cakes, waffles, pancakes or apple slices, swirl it into oatmeal or yogurt, or grab a spoon and call it a snack. (I won’t tell.)

Ingredients in this Low-Fat Homemade Peanut Butter

Non-Fat Greek Yogurt: Greek yogurt gives this pumpkin spice peanut butter a creamy, thick texture while adding protein. Non-fat yogurt keeps the spread lighter without sacrificing that creamy consistency.  If you want a more indulgent option, feel free to use 2% or full fat Greek yogurt.

Pumpkin Puree: Pumpkin brings the seasonal flavor and natural creaminess. Be sure to use 100% pumpkin puree, not pumpkin pie filling, which contains added sugar and spices. I’m using canned pumpkin for convenience, but if you are DIY kind of person, feel free to use your own homemade pumpkin mash.

Vanilla Protein Powder: Vanilla protein powder adds sweetness, flavor and an extra protein boost. I used Previnex Nourify vanilla protein powder (a plant-based option with extra micronutrients), but you can use your favorite vanilla protein powder. Also a cake batter flavor would work great too.

Save 15% at Previnex with code THEFITFORK

Peanut Butter Powder: Peanut butter powder (like PB Fit) delivers that classic peanut butter flavor while keeping the spread substantially lower fat and lower cal than traditional peanut butter. It also mixes easily into the yogurt and pumpkin base.

Pumpkin Pie Spice: A little pumpkin pie spice brings the whole thing together with classic fall flavors of cinnamon, ginger, nutmeg and other warming spices. I used a pre-packaged pumpkin pie spice blend for convenience, but feel free to whip up your own with cinnamon, nutmeg, ginger, and a pinch of cloves.

How to Enjoy & Store Leftovers:

This pumpkin spice spread is ridiculously versatile. Store the finished spread in an airtight container in the refrigerator for up to one week. Here are some serving ideas:

  • With apple slices for dipping
  • Spread on whole-grain toast
  • Swirled into oatmeal
  • Dolloped onto Greek yogurt
  • Spread over pancakes or waffles
  • On rice cakes
  • As a topping for overnight oats
  • Straight off the spoon—because we’re adults and make our own rules
Homemade high-protein pumpkin spice peanut butter ready to spread or dip
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Pumpkin Spice Peanut Butter (Low-fat, High-protein)
Prep Time
5 mins
Total Time
5 mins
 
This easy Pumpkin Spice Peanut Butter is creamy, high-protein and low-fat with only 75 calories per serving. A simple, delicious fall snack!
Servings: 6 2-Tbsp. servings
Calories: 375 kcal
Ingredients
  • ½ cup non-fat Greek Yogurt
  • ½ cup pumpkin puree
  • ½ cup vanilla protein powder I used @Previnex Nourify
  • ½ cup peanut butter powder
  • 1 tsp pumpkin pie spice
Instructions
  1. Add all ingredients to a bowl and stir until a thick spread is formed. Store in an air-tight container in fridge for up to 1 week.
Recipe Notes

Delicious Roasted Zucchini & Chickpeas with Cottage Cheese Tomato Sauce

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A veggie-forward dinner with a creamy bourbon-tomato sauce, chickpeas, roasted zucchini and just enough bacon to keep things interesting.

Sometimes the best recipes happen when you start with something classic and take a few delicious detours. That’s exactly what happened with this Roasted Zucchini & Chickpeas with Creamy Cottage Cheese Tomato Sauce (it’s like a healthy riff on vodka sauce that I like to call Joe’s sauce because that just rolls off the tongue better, lol).

I started with Don Pepino Pizza Sauce, an OG sauce that’s been around since 1950. It’s made with vine-ripened Jersey tomatoes and has no added sugar or additives, so it brings plenty of rich tomato flavor without needing a long ingredient list.

I wasn’t in a pizza mood, so I took a little inspiration from vodka sauce—but gave it my own twist. Bourbon replaces the vodka, and blended cottage cheese takes the place of heavy cream. The cottage cheese makes the sauce creamy while sneaking in extra protein.

The finished dish is saucy, savory, slightly indulgent and loaded with roasted zucchini and chickpeas. And yes, I finished it with  bacon crumbles. Because “veggie-forward” does not mean “bacon-forbidden.” 😂 LOL – but if you’d like to keep it vegetarian friendly, just omit the bacon crumbles (easy-peasy).

Why You’ll Love It

It’s veggie-forward—but actually satisfying. Roasted zucchini brings caramelized edges and tons of flavor. The roasted grape tomatoes add color while chickpeas add fiber, plant-based protein and enough substance to make this feel like a real dinner and not a sad pile of vegetables.

The sauce does the heavy lifting. Don Pepino’s tomato sauce gives this dish a rich, tomato-forward base right from the start. That means less work for me (I don’t have to stand over a simmer pot all day) but still get lots of old-world tomato flavor in the finished dish. Add bourbon, garlic and seasonings, then blend in cottage cheese and you get a creamy sauce that tastes MUCH more decadent than the ingredient list suggests.

 Cottage cheese = creamy + protein. Blending cottage cheese into the sauce is one of my favorite tricks for adding creaminess without relying on heavy cream. It also helps bump up the protein, giving this dinner 20 grams of protein per serving.

Leftovers are FIRE. Honestly, I think this might be even better the next day. The flavors have time to hang out, the sauce gets even more delicious and it reheats beautifully. Make it for dinner and you’ve got an easy lunch waiting for you.

Easy to customize. Want to push the protein even higher? Stir in about 1 cup of cooked, chopped chicken breast for a heartier meal. Cooked shrimp would also be delicious, or you could add another protein you love. This is one of those recipes that gives you a great starting point and plenty of room to make it your own.

Great macros. This recipe makes 4 servings, with approximately 417 calories, 32g carbohydrates, 18g fat and 20g protein per serving.

To learn more about Don Pepino Pizza Sauce

This roasted zucchini and chickpeas recipe features a creamy bourbon tomato sauce made with cottage cheese for a delicious, protein-packed veggie-forward dinner.
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Roasted Zucchini and Chickpeas with Creamy Cottage Cheese Tomato Sauce
Prep Time
10 mins
Cook Time
5 hrs 30 mins
Total Time
40 mins
 

This roasted zucchini and chickpeas recipe features a creamy bourbon tomato sauce made with cottage cheese for a delicious, protein-packed veggie-forward dinner.

Servings: 4 people
Calories: 417 kcal
Ingredients
  • For veggies:
  • 1 lb. zucchini cut crosswise in 1/3s and then cut into ‘sticks’
  • 1 15 oz. can chickpeas drained and rinsed
  • 4 oz grape tomatoes halved lengthwise
  • 2 tbsp olive oil divided
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • 2 tbsp Italian seasoning divided
  • For Sauce:
  • 1.2 Tbsp. olive oil
  • 1 tbsp minced garlic
  • ½ cup finely chopped onion
  • 1 teaspoon crushed red pepper
  • 3 oz. bourbon
  • 1 tbsp honey
  • 15- oz can Don Pepimo pizza sauce
  • 12 ounces cottage cheese blended
  • Garnish:
  • 2.5 oz bacon crumbles
  • 1/3 cup grated Parmesan cheese
  • ¼ cup chopped fresh Italian parsle
Instructions
  1. Preheat oven to 400F.
  2. Slice zucchini in 1/3s crosswise, and then slice each 1/3 into half. Next to make “sticks”, cut each half into approx. 4 to 5 cuts lengthwise. Set aside in large bowl
  3. Drain and rinse chickpeas; set aside in the large bowl.
  4. Cut the tomatoes in half, lengthwise. Set aside in the large bowl.
  5. Drizzle veggies in the bowl with the 2 tbsp of olive oil. The sprinkle on salt, pepper, and 1 Tbsp. of the Italian seasoning and stir until evenly coated.
  6. Pour out prepared vegetables onto rimmed baking sheet and roast in oven for 20-25 minutes, shaking up halfway through for even cooking.
  7. While veggies are roasting, prepare the sauce.
  8. Add cottage cheese to the blender and process until mostly smooth (a few lumps okay); set aside.
  9. In 10” skillet, add ½ tbsp olive oil, along with minced garlic and onion and sauté until softened and fragrant; approx. 2-3 minutes. Next add in red pepper flakes and remaining 1 tbsp Italian seasoning and stir until bloomed, approx. 30 seconds.
  10. Pour in the bourbon and deglaze the pan quickly; stirring for 30 seconds.
  11. Next pour in the pizza sauce. Stir around for 2 minutes or so until heated.
  12. Next add the blended cottage cheese. Stir continuously for another 2 minutes, or until heated through.
  13. Garnish with Parmesan cheese, chopped parsley and bacon crumbles
Recipe Notes

417 cal, 32g carb, 18g fat, 20g protein