ELK Steak & Blue Cheese Pasta Bake. This one is AMAZING and you’ll want your Lactaid pills for sure if you can’t handle heavy cream like me but can’t write off cheese 😉
1lb penne pasta; cooked & set aside
1lb Elk roast or steak; cooked or grilled and sliced into strips
2c fresh basil sliced up like salad; set aside
1c mushrooms sliced
1 tbsp minced garlic
1 sweet onion minced
1 1/4 c heavy cream
2/3 c shredded parm cheese
1/2 c blue cheese crumbles–don’t scrimp on this!
Blasamic Glaze–you can find this in the grocery store but the BBQ sauce
On hand set aside some avocado oil, salt, & pepper
Directions: Sauté onions, mushrooms, & garlic with your avo oil. Season with salt and pepper. Add 1/8 c cream and basil to the pan–cook until a little wilted. Add the steak strips and stir. Meanwhile in another pan, add the rest of the cream, parm, and 1/4 blue cheese crumbles together–heat until the sauce is smooth. Pour cheese sauce over your steak/veggie mixture and stir in the cooked pasta. Mix well. Pour into a greased baking dish, Top with extra blue cheese crumbles and bake on 400 for 15-20min. Cool 5 min and drizzle Balsamic Glaze over the top. Garnish with a few sprigs of fresh basil.
DESSERT–DUH! Dark Chocolate Flourless Cake–(calorie content: WHO CARES)
1/2 c unsweetened cocoa powder
4 oz Giradelli chocolate bar
1 stick of butter
3/4 c sugar
Oven 350; non-stick spray 8in pan
Place chocolate bar with the butter into a metal pan–gently melting (not burning). Remove from heat and whisk in sugar; add eggs and whisk again. Add cocoa powder–stir until thoroughly combined. Pour into pan and bake for 30 min or until the toothpick test is clean. Cool. Serve with fresh berries and whipped cream. YUM.
I like to think these recipes are fairly healthy–the elk and fresh veggies, the lack of flour in the cake. Yada yada yada. BUT then you throw in the sugar, pasta, and carbs and everything balances out–AS IT SHOULD. All things in moderation right?