Ingredients:

• 3 Chicken Breasts
• 2 Smoked Sausages or Kielbasa
• 24oz Tomato sauce
• 4 oz water
• 1/4 C. Onion, diced
• 1/2 C. Green pepper, diced
• 1 Tbsp. Cajun Seasoning (we used Slap Ya’ Mama seasoning)
• 1/2tsp Sea Salt
• 1/2 tsp Black pepper
• Zucchini

Process:

• Place chicken and sausage in a skillet, turn on medium heat and cover. Allow meat to cook until chicken is no longer pink (flip once).
• Dice Onion and Peppers.
• Shred Chicken and slice sausage.
• Add Onion and Peppers to the shredded meat and allow is to cook on low. (onions should be translucent.
• Add tomato sauce and seasonings. Cover and let simmer on low for 10 minutes.

Zucchini Process:

• Slice on zucchini with a mandolin or peeler (should be very thin).
• Bring a large pot of water and sea salt to a boil
• Add Zucchini to boiling water and allow it to cook for 2 minutes until it is tender but not falling apart.
• Serve Zucchini with Cajun Sauce

Deconstructed Zucchini Lasagna

Ingredients: 

• 2 Green Zucchini
• 1 Lb of Ground Venison or any ground meat
• 1/2 Jar of Pasta Sauce, I use Classico Tomato, Garlic, Basil
• 1/4 Purple Onion, diced
• 1 Tbsp Parsley, diced
• 1 Tbsp Sea Salt
• 1 tsp Black Pepper
• Sea Salt, Pepper and Garlic Powder to taste on Zucchini
• 2 cloves Fresh Garlic, minced
• *Primal- Top with grated cheese

Process:

1. Preheat oven to 350F
2. Slice Zucchini into thin spears and place on a lightly oil cookie tray. Sprinkle with Salt, pepper and Garlic Powder (to taste). Bake for 30 minutes.
3. In a saucepan, lightly brown Venison.
4. Add Onions, Pasta Sauce, Parsley, Garlic, Salt and Pepper to the venison and allow it to simmer for 5-7 minutes.
5. When Zucchini is tender, remove it from the oven and top it with the meat sauce (*and Cheese if desired).
6. Bake the Deconstructed Lasagna for another 5-7 minutes or until cheese is melted.
7. Serve warm and enjoy!