Sorry I have not posted any new recipes since last week. It has been a crazy few days! This weekend I got to go watch my mom receive her 8th straight platinum club award for selling real estate!! She is such an amazing woman! I hope I grow up to be half of what she is to me! On Sunday we got to shop around the outlet malls in San Marcos. Talk about a ton of shops and a ton of people! Holy Cow! You could spend days there and still not see everything, and let me tell you. I am NOT the shopping type, but I had a few things on my agenda if I could get a good deal then I would buy it! Anyways yesterday was my birthday so I decided to cook some yummy lasagna! instead of noodles I chose to use butternut squash. It turned out really really good, and now I have left overs for the rest of the week I think! It made a ton! I am also going to post a recipe that I had made awhile back today too and also a post about Tessemae’s dressings! I hope everyone had a fun, memorable, and safe weekend and an even better Monday!
For the Lasagna
preheat the oven to 350 F
2 pounds of venison
1 pound of italian sausage ( I used a brand named mulays italian sausage! I cut the casing off and just use the meat! Yum!)
1 red onion
4 cloves of garlic minced
28ounces of drained diced tomatoes ( I used muir glen garlic and onion tomatoes, and italian tomatoes (2 small cans to make 28oz))
2 tablespoons basil
2 tablespoons oregano
1/2 teaspoon cayenne (if you want)
1/2 teaspoon salt
1 can tomato paste
2 Tablespoons olive oil
1 cup sliced black olives
1 butternut squash sliced into noodle like sheets (can also use zucchini here or gluten free noodles)
sauté the onion and garlic in olive oil until fragrant, then add the venison and sausage. brown the meat and add the basil,salt, cayenne(if using), and oregano, then add in your tomato paste and diced tomatoes and mix thoroughly.
Take a lasagna pan, put a layer of “noodles” a layer of meat mixture, then your olives, then a layer of “noodles”, then the rest of your meat. Take foil and cover the dish and bake at 350 for 30 minutes, remove and let sit for another 10 minutes, and ENJOY!
I found this recipe and adapted a few things from everydaypaleo!
I also had some left over ribs from Perini Ranch Steakhouse in Buffalo Gap this weekend, I slathered them in some of my favorite bbq sauce. I get it from Albertsons grocery store, it is called Dinosaur, if you like spicy it is called WangoTango, and the other really good one is called sensuous slather! Yum!