2 elk back straps marinaded in natural juices, seasoned salt and freshly ground pepper cooked in coconut oil.
1 packet Alfredo mix, prepared according to package directions plus an extra fourth a cup milk. (we use skim or soy)
About a cup of chunky bleu cheese dressing.
Half a can of Spicy red pepper diced tomatoes.
1/2 T minced garlic; and
Parmesan cheese, salt and pepper to taste.
Firstly you defrost (if necessary) your meat. Then cut it into strips and throw it into a gallon sized bag full of seasoned salt and pepper and set aside.
Next make Alfredo packet according to directions and add the extra milk.
One that is mixed thoroughly, add the bleu cheese, tomatoes, Parmesan and garlic. Mix well and simmer about five minutes or until contents are heated through.
Boil your pasta.
Add sauce and meat and toss with drained pasta and viola! You're finished.
This is a really tangy recipe with loads of flavor! Hope you enjoy!!
|we'll show YOU forks over knives...we have meat and all we used was a FORK!!|