I must admit, eating healthier has become a "thing" with me...and it's working. The Queen and I modified and concocted this recipe with a little coaching from a family friend. Just before Thanksgiving, I was consulting on a south Texas hunting ranch and the owner asked if I'd like to harvest a couple of deer. The only way I'll ever accept an invitation as this is if I can take something that improves the herd. He assured me his deer population needed some culling. I was happy to oblige. I harvested and old buck that his regular hunters didn't want, and an old doe whose time had come. I told the processor to keep the tenderloins and backstraps and to grind the rest. With about twenty pounds of the ground meat, I asked him to make breakfast sausage. Healthy stuff,
I'm here to tell you.
Here's a modified recipe I think you will truly enjoy. If you're anything like me, you avoid pasta. If you eat it, you feel a bit guilty... as least I do.
Ingredients:
• 3 large zucchinis, thinly sliced lengthwise
• 1 dozen corn tortillas
• 1 package taco seasoning
• 1 pound ground venison
• 1 medium onion, chopped
• 125 oz. jar marinara sauce
• lean black beans
• 1/2 bell pepper, chopped
• One can Rotel tomatoes
• 1 tsp. dried cilantro (1/3 cup fresh), 1 tsp oregano, 1 clove minced garlic, 1 tsp. cumin powder
• 1 1/2 cups cottage cheese (low-fat works well)
• l/2 cup grated parmesan cheese
• 1 egg, beaten
• 2 cups shredded low-fat Mozzarella cheese
Directions
• Brown venison, taco seasoning and onion together in a large skillet. Add marinara sauce, black beans, Rotel, pepper, and spices. Simmer 10 minutes.
• Line bottom of 13"x9" baking dish with 6 tortillas. Layer half of sliced zucchini.
• Mix cottage cheese, Parmesan, egg.
• Spread half of cottage cheese mixture over zucchini and tortillas.
• Spoon half of meat mixture onto cottage cheese mixture.
• Add another layer of tortillas.
• Top with remaining zucchini slices
• Spread remaining cottage cheese mixture.
• Spoon remaining meat mixture.
• Bake at 350 degrees for 45 minutes or until bubbly.
• Top with Mozzarella cheese and bake another 20 minutes (until melted).
• Makes a nice casserole and freezes well.
