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Paleo Turkey and Sweet Potato Patties - Lunch Version

<p>Having these fully cooked Paleo Turkey & Sweet Potato Patties in the freezer makes packing lunch a cinch. Pair with a side salad, or even wrap with your favorite green for a filling, delicious mid day meal.</p>
6 Servings Recipe By

Ingredients

  • 2 tablespoons Coconut Oil
  • 1/4 cups dice Onion
  • 1 cup peel and dice Sweet Potato
  • 1 teaspoon mince Garlic, Cloves
  • 3 cups chop Kale
  • 1 pound Ground Turkey
  • 1 1/2 teaspoons chop Chives, Fresh
  • 1 teaspoon Dijon Mustard
  • 1 individual beat Egg
  • 2 tablespoons Coconut Flour

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 patty
  • 206 Calories
  • 12g Total Fat
  • 6g Sat Fat
  • 0g Trans Fat
  • 90mg Cholesterol
  • 101mg Sodium
  • 7g Total Carb
  • 2g Fiber
  • 2g Total Sugars (Includes 0g Added Sugars)
  • 18g Protein
  • 3 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large skillet, heat coconut oil.
  2. Add onions and sweet potatoes. Saute until onions are translucent and sweet potatoes tender.
  3. Add garlic and continue to cook for 1 minute.
  4. Add kale and cook until wilted.
  5. Set aside to cool slightly
  6. In a large bowl combine ground turkey, chives, dijon mustard, egg and coconut flour. Add sweet potato/kale mixture and gently fold until combined.
  7. Cover with plastic wrap and refrigerate for at least 1 hour.
  8. Form into equal equal sized patties.
  9. Heat skillet or grill to medium and cook approximately 5 minutes per side.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large skillet, heat coconut oil.
  2. Add onions and sweet potatoes. Saute until onions are translucent and sweet potatoes tender.
  3. Add garlic and continue to cook for 1 minute.
  4. Add kale and cook until wilted.
  5. Set aside to cool slightly
  6. In a large bowl combine ground turkey, chives, dijon mustard, egg and coconut flour. Add sweet potato/kale mixture and gently fold until combined.
  7. Cover with plastic wrap and refrigerate for at least 1 hour.
  8. Form into equal equal sized patties.
  9. Heat skillet to medium and cook approximately 5 minutes per side.
  10. Allow to cool completely.
  11. Divide between indicated number of gallon freezer storage bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Prep from frozen
  2. Reheat in microwave for 1-2 minutes.

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