Friday, January 8, 2010

Mild Turkey Spaghetti

So we all know my current nightmare of recovering from a food allergy that took a turn for the worst right? Right. Well just to catch you up, two days after the ER visit I was still suffering from the spreading rash, coughing, feeling tight in the chest and numb lips, so I left work and hotfooted it to the Dr. where I was treated to breathing treatments and a diagnosis of 70% lung capacity due to swelling in the airways. So now I'm on a steroid inhaler in addition to the regular steroids, xanax (to keep me calm and my lung tissue relaxed), an emergency inhaler, benedryl, and if all else fails an EPI pen just in case. Back to being a science experiment and this time its not for infertility.

So, I'm afraid to eat ANYTHING until I go to the allergist or atleast get the allergy blood panel back from my regular doctor. Even chicken noodle soup is a scary thought because of the high sodium and MSG content. So what does that mean for my precious foodie blog and demanding southern palate? Experimentation in a mild lighter fair. Turkey Spaghetti hit the spot and after a few helpings over the past two days, no severe threats to my current situation so its all good!

For those who have allergies or just trying to lighten up your fair to drop some of the holiday weight, I hope this recipe will help you out.

Mild Turkey Spaghetti
1 lb ground turkey Browned and crumbled
1 lb turkey sausage (mild) browned and crumbled
3 cans of diced tomatoes
1 can stewed tomatoes
1 chopped onion
1 tbs crushed garlic
1 tsp salt (more or less to taste)
1/4 tsp pepper
1 tsp Italian seasoning
1 lb spaghetti noodles
Shredded cheddar/mozzerella blend cheese to top (optional)

After browning turkey and turkey sausage in pan move to large stock pot, melt 2-3 tbs butter in drippings (if any) of skillet and saute onion and garlic till onion is translucent. Pour onion/garlic mixture into stock pot with turkey. Add remaining ingredients (except noodles) and simmer for about an hour. Meanwhile cook noodles. When noodles are al dente drain them and add desired amount (depending whether you like a dryer spaghetti or a soupier spaghetti) to sauce pot and let them continue to cook in sauce until they are tender. Serve hot topped with finely shredded cheese. YUM.

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