Venison Parmesan Noodles w/ Bells On

venison parmesan noodles

1 LB ground Venison (can use any ground meat)
Onion Powder & Garlic Salt to season meat with.
(if using Venison, a little water for moisture while cooking)

7 oz dry pasta (Barilla PLUS recommended*)
Onion Powder & Garlic Salt for pasta water seasoning.
3 TBS Margarine
3 TBS Safflower Oil
1 tsp Onion Powder
1/2 Garlic Salt
3 TBS Parmesan Cheese
1 C Milk
1 Bell Pepper (more if you like)

Place venison & a splash of water in a good non stick skillet.
Use spatula to break down & sprinkle with seasonings – to your taste.
Brown, stirring to crumble.
Dump into strainer to remove any left over water.
Set aside.

Meanwhile, place pot of water on stove for pasta, heat to boiling.
Add heavy layer of Onion Powder across top of water.
Add light layer of Garlic Salt across top of water.
Break pasta in half & add to boiling water.
Cook stirring until done. About 8-10 mins.
Drain. (Just pour it into strainer with Venison) Leave in strainer.

In small pot combine margarine, oil, onion powder, garlic salt, parmesan cheese & milk.
Turn heat on low. (A little warmth helps dissolve the parmesan.)
Using whisk, whisk together vigorously to dissolve parmesan cheese into wet ingredients.
After cheese is dissolved, turn heat to medium.
Stir frequently.
Cook until thickens to a thin gravy consistency.
BE SURE TO STIR FREQUENTLY – to avoid scorching the milk.
After thickens add noodles & venison.
Stir to coat.

Julienne Bell Pepper.
Add to pot with noodles & venison.

*Barilla PLUS has 20% protein, 27% ALA Omega-3 & 28% Fiber recommended per serving!

SUGGESTIONS: Add Eggplant, Onion, Broccoli, Cabbage! ANY VEGETABLES YOU LIKE! … HOWEVER, if you add more vegetables double the ingredients for the sauce. (ONLY for the SAUCE, don’t double the noodles!)

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