Make It Macro

A one-stop space to find all of your favorite foods macro style. 

Filtering by Tag: macro

Spinach and Artichoke Stuffed Chicken


I've been on the hunt for some awesome dinner recipes lately that don't break my macro bank. I drummed this recipe up tonight and I couldn't be more stoked about it! I served it over garlic and chive mashed potatoes (I know). And it was fantastic. 

The prep for this honestly wasn't bad. I thawed my chicken in the fridge the night before and made my potatoes in the InstaPot. The entire dish start to finish took me 20-25 minutes! 

The only tricky thing about this dish is the size of the chicken breast you use. You'll need to adjust your macros accordingly. My chickenbreast tonight was 125g, so I'm going to include that in these macros. BUT BE AWARE, macros change depending on the weight of your chicken!


  • 125g chicken filet (it was about 185g raw)
  • 50g spinach, fresh
  • 2 wedges of Laughing Cow swiss cheese
  • 25g artichoke hearts, chopped
  • 1/4 C fat free shredded mozzerella


  • Preheat oven to 450
  • Place chicken breasts on a cutting board and slice directly in half (this method is called butterflying).
  • Pound slightly with a mallet to thin the chicken out. 
  • Season both sides with paprika, onion powder, salt and pepper. 
  • Set chicken aside.
  • Heat up a medium sauce pan and sauteé your spinach. When it's started to wilt, add in your artichoke hearts. 
  • Sauteé for 2 minutes, then add in Laughing Cow wedges. Stir until melted in.
  • Add in shredded mozzerella.
  • Place mixture inside one chicken breast. (This ingredient list is for ONE stuffed chicken breast. You can double the recipe to make two, or three, or four for the whole family!)
  • Fold closed and stick in toothpicks to hold the stuffing in.
  • Sear in the pan for 3 minutes on each side or until golden brown.
  • Place stuffed chicken breasts on a greased sheet and place in oven for 10-13 minutes or until chicken is done.

You can serve this dish over potatoes, rice, or just eat it alone!! It's so filling and CHECK OUT THESE MACROS GUYS

MACROS PER SERVING (one chicken breast)




Korean Beef Bowls


I got this recipe from...

my mother in law when Aaron and I were still dating. Although I wasn't tracking macros at the time, I was on the hunt for something quick and easy that would fill both of us up between work and school. Aaron mentioned this dish and called his mom for the recipe. I'm pretty sure I still have the email saved from her somewhere because it has become an absolute STAPLE in our house. We typically have it over rice (which will add about 30g to your carb count but it's so worth it). We've even made sushi rice before and rolled this into a fish-less sushi roll! Sometimes if I'm feeling saucy I'll add some spicy mayo on top. Half a tsp has 5g F. This dish comes together in about 10 minutes and will quickly become a house favorite! Enjoy!


  • 1 pound lean ground beef
  • 1/3 C brown sugar
  • 1/4 C low sodium soy sauce
  • 1/4 C water
  • 1/4 tsp ground ginger
  • 80g grated carrots
  • Chopped green onion for garnish


  • Brown beef in a wok. Set aside.
  • Combine brown sugar, soy sauce, water, ginger and carrots in a bowl. Place in wok and simmer on low until carrots are tender. Add beef back in and stir to coat. 
  • Divide pan into 4 sections, serve over rice or broccoli.

Macros per 1/4 pan:


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Creamy Mac and Cheese (Makes 8 Servings)


Oh hiii comfort food...


without the guilt! Nice to meet you. Please stay a while.

Mac and Cheese is such a great crowd-pleaser and honestly sometimes we just need some cheese! This dish is so easy to whip up and makes 8 servings! Perfect as a side to a dinner or as a little pick me up throughout the day.


  • 1 Box (16oz) Whole Grain Elbow Pasta
  • 8 oz Fat Free Cream Cheese
  • 2 Cups Fat Free Cheddar
  • 1 Can Evaporated Milk


  • Cook your macaroni in slightly salted water. Once done, drain and place back in pot. 
  • Place heat on medium low and add in cubed cream cheese.
  • Add in milk and cheddar cheese, and mix together until melted and desired consistency is reached. Top with garlic salt.

Macros per serving: 



Shepherds Pie

This Shepherds pie is such a filling option for meal prep or dinner! Can

This Shepherds pie is such a filling option for meal prep or dinner! Can we even call it Shepherds pie if we use ground beef? Doesn't the real recipe use lamb? Yes? No? Well. I'm doing it anyway.

I always use "Can't Believe It's Not Butter" to mash my potatoes, but you can sub in olive oil if you want (the fat macros will increase slightly if you do). I add in a little seasoning salt and garlic powder as well. 

This recipe makes four servings, but typically two quarters fit in my macros for the day so my husband and I just split the plan! Enjoy!

For Meat Filling:

  • 1 pound lean ground beef
  • 1/2 onion, chopped
  • 4T worchestire sauce
  • 1 cup carrots
  • 1 cup peas
  • 1 cup corn

For Potato Topping

  • 16 oz yellow potatoes, boiled
  • 1/4 cup skim milk
  • 4T butter substitute 
  • seasoning salt to taste


  • Preheat oven to 400.
  • Brown ground beef in pan. Right before it's fully cooked, add in chopped onion and simmer until the onion is transluscent.
  • Turn heat up to medium high and add in Worchestshire sauce. Cook until almost all the liquid is gone.
  • Add in veggies and stir to combine.
  • Meanwhile, add your cooked potatoes, milk, butter and seasonings in a bowl. Mash thoroughly.
  • Place beef mixture in a greased 9x9 pan. Top with mashed potatoes and cook for 20 minutes. 
  • You can top this dish with cheese and adjust your macros accordingly. 

MACROS PER SERVING (this recipe makes four servings)

Calories 325/30P/22C/13F

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