Hunter’s Helper
Servings:8Serving Size:3/4 cup
Ingredients:
- 8 ounces (half a box) elbow macaroni
- 1 tablespoon canola oil
- 1 pound ground venison
- 1 onion, chopped
- 1 green bell pepper, chopped
- 3 ounces tomato paste
- 1 tablespoon honey
- 1 can (16 ounces) no-salt-added diced tomatoes
- 3/4 cup water
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1 package (8 ounces) shredded low-fat cheddar cheese
Directions:
- Wash hands with warm water and soap, scrubbing for at least 20 seconds.
- Wash fresh produce under cool running water, using a vegetable brush to scrub veggies with firm surface.
- Preheat oven to 350 degrees F.
- Spray a 9-by-13-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil.
- Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
- Meanwhile, heat canola oil in a large skillet over medium-high heat until it begins to smoke.
- Sauté onion and garlic until onions are translucent. Approximately 10 minutes.
- Add venison and cook, stirring to break apart, until browned and cooked.
- Stir in tomato paste, honey, diced tomatoes, and water until combined.
- Season with salt, garlic powder, onion powder and pepper.
- Mix together drained macaroni and venison mixture and pour into prepared baking dish.
- Sprinkle evenly with shredded Cheddar cheese. Cover with foil and bake for 30 minutes.
- Uncover and continue baking until the cheese is bubbly and browned, about 15 minutes.
- Refrigerate leftovers within 2 hours.
Source: Cook Wild Kentucky Project
270 calories; 5g total fat; 2g saturated fat; 0g trans fat; 40mg cholesterol; 710mg sodium; 31g carbohydrate; 3g fiber; 7g sugars; 24g protein; 0% Daily Value of Vitamin D; 10% Daily Value of Calcium; 10% Daily Value of Iron; 10% Daily value of Potassium