Creamy Rotini with Yellow Squash and Turkey Bacon

by alphagalcooking

Soon everyone’s gardens will be producing yellow squash in abundance and I can hardly wait! Update your summer menu with this easy pasta dish that is a staple in our house. The Asiago cheese is the secret ingredient here. I love this recipe because it’s quick, easy, makes enough for a couple of leftover lunches, and uses 2 pounds of yellow squash (which is a lot when you have it coming out your ears!).

Creamy Rotini with Yellow Squash and Turkey Bacon

1 pound rotini

2 lbs. yellow squash, sliced and quartered

1  1/2 tablespoons olive oil

2 cloves garlic, chopped or minced

1/2 cup fat-free (or regular) half-and-half

1/2 cup+ grated Asiago cheese

8 slices turkey bacon

 

Cook pasta according to package directions. Reserve 1 cup pasta water, drain and set aside.

Steam or microwave the squash until desired tenderness (we like ours soft, so I microwave it for approximately 5 minutes). Drain.

Heat olive oil in a large sauté pan. Add squash and garlic and cook until thoroughly heated. Salt and pepper to taste. Add cream and pasta; toss well and cook until cream begins to thicken. Reduce heat to low and stir in Asiago cheese. Add enough reserved pasta water to create a sauce that coats the pasta (I usually end up using about 1/2 cup) . Taste test and add more cheese or salt to taste.

Cook the bacon in 2 batches in the microwave until crisp. Chop and serve over pasta with extra cheese if desired.

Chilled Strawberry Soup

by alphagalcooking

I absolutely love to pick fresh strawberries. I tend to pick a lot and after making shortcake and ice cream, my son is begging for this delicious summer soup. It is rich, so I serve it for dinner with good bakery bread and oil and balsamic vinegar for dipping. My husband still needs a little something extra to eat, but everyone else leaves the table full and happy!

Summer in a bowl!

Summer in a bowl!

5 cups sliced fresh strawberries

2 cups half-and-half

1 cup sour cream

3/4 cup sifted powdered sugar

1/4 cup balsamic vinegar

Whipped cream and strawberry slices for garnish (optional)

 

Place strawberries in container of a blender or food processor; cover, and process until smooth. Transfer puree to a large bowl. Add half-and-half, sour cream, powdered sugar, and balsamic vinegar; stir with a wire whisk until smooth. Cover and chill at least 2 hours.

Serve in chilled soup bowls and garnish with a dollop of whipped cream and sliced strawberries if desired. Makes 7 cups.

 

Spaghetti and Meatballs

by alphagalcooking

This recipe has been a family favorite for years and was seriously missed after the alpha-gal diagnosis. I didn’t try to make it with turkey until recently because my husband doesn’t really like turkey. When I finally did, everyone LOVED it! I am always grateful when I get something back on the menu that we ate before we lived with this allergy. Use beef or turkey depending on your family’s needs. This recipe can easily be doubled or frozen for a later time, and makes a great meal to take to someone in need. 

For the sauce:

3/4 cup chopped onionphoto-10

1/2 teaspoon garlic powder

3 tablespoons olive oil

2  6-ounce cans tomato paste

1 cup water

1  28-ounce can tomato puree

1 tablespoon sugar

1  and 1/2 teaspoons salt

1/2 teaspoon pepper

1 and 1/2 teaspoons oregano

Dash of Italian seasoning

4-5 bay leaves

In a large stock pot or Dutch oven, cook onions and garlic powder in hot oil until tender, but not brown. Add the tomato paste and water and stir until smooth. Stir in remaining ingredients and simmer, uncovered, for 30 minutes. Remove bay leaves.

For the meatballs:

4 slices dry bread (I use the ends + 2 slices of whatever kind of bread I have on hand)

Meatballs just getting started. Turn over when browned.

Meatballs just getting started. Turn over when browned.

1 pound ground turkey

1 egg

1/2 cup grated parmesan cheese

2 teaspoons chopped parsley

1/2 teaspoon garlic powder

1 teaspoon oregano

Olive oil

Soak the bread in a plate of water and squeeze out the excess. Combine bread, meat, and next 5 ingredients, mixing well. Form into meatballs (I use an ice cream/batter scoop to get the same amount of mixture for each meatball and then roll them in my hands a couple times so they will stay together.) Brown slowly in hot oil, turning until fully cooked. Add to spaghetti sauce and simmer 30 minutes longer.

For meatball subs:

Warm meatballs and sauce in a pan or the microwave. Place meatballs with some sauce inside a good sub roll. Cover with a slice of mozzarella cheese. Broil until cheese is melted.

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