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Turkey with Cauliflower Carrot Herb Mash - Lunch Version

<p>Thanksgiving is over, and you have mountains of turkey left? Here is a paleo friendly option to use up those leftovers!</p>
4 Servings Recipe By

Ingredients

  • 4 cups dice Cauliflower
  • 2 cups dice Carrot
  • 1 tablespoon Olive Oil #1
  • 1 cup dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 tablespoon chop Rosemary, Fresh
  • 1 tablespoon chop Thyme, Fresh
  • 1 tablespoon Olive Oil #2
  • 1/8 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 2 cups cook and dice Turkey, Boneless Breasts

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1/2 cup turkey & 2/3 cup mash
  • 250 Calories
  • 9g Total Fat
  • 2g Sat Fat
  • 0g Trans Fat
  • 45mg Cholesterol
  • 235mg Sodium
  • 20g Total Carb
  • 7g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 23g Protein
  • 2 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 pot with a steamer basket, steam cauliflower and carrots until soft.
  2. In a large skillet, heat olive oil #1 over medium heat.
  3. Saute onions, garlic and herbs until onion is translucent. Season with salt and pepper.
  4. In a food processor, add steamed caulifower and carrots. Add sauteed onion, garlic, herbs and olive oil #2. Process until smooth.
  5. Season with more salt and pepper if needed.
  6. Serve over cooked turkey sliced into thick slices.

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 pot with a steamer basket, steam cauliflower and carrots until soft.
  2. In a large skillet, heat olive oil #1 over medium heat.
  3. Saute onions, garlic and herbs until onion is translucent. Season with salt and pepper.
  4. In a food processor, add steamed caulifower and carrots. Add sauteed onion, garlic, herbs and olive oil #2. Process until smooth.
  5. Season with more salt and pepper if needed.
  6. Divide vegetables among half of indicated number of quart freezer bags.
  7. Cut turkey into thick slices.
  8. Divide turkey among other half of indicated number of quart freezer bags.
  9. Label both bags 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: In fridge
  2. Reheat in microwave until warm, about 1 minute.
  3. Serve vegetables on top of turkey.

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