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Ingredients
- 1 pound Ground Turkey
- 28 ounces Tomato Puree
- 6 ounces Tomato Paste
- 1/2 cups Chicken Broth/Stock
- 1 tablespoon Olive Oil
- 2 teaspoons Italian Seasoning
- 1 teaspoon Sea Salt
- 1/2 teaspoons Black Pepper
- 1/8 teaspoons Red Pepper Flakes
- 3 teaspoons mince Garlic, Cloves
- 1 cup dice Carrot
- 1 1/2 cups dice Onion
Freezer Containers
Supplies
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Cook Eat Paleo for same day cooking instructions.
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?
- Break turkey into cubes or small chunks.
- Divide all ingredients among indicated number of bags. Add turkey to bags.
- Seal, 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.
- Thaw: In fridge
- Cook in slow cooker on low for 6-8 hours.
- Use a meat or potato masher to break up the meat before serving.