Thanksgiving is over, and you have mountains of turkey left? Here is a paleo friendly option to use up those leftovers!
4
Servings
11
Ingredients
0
Comments
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
- ½ teaspoons Salt
- ¼ teaspoons Black Pepper
- 1 tablespoon Olive Oil #2
- 2 cups cook and dice Turkey, Boneless Breasts
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
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?
- In a large pot with a steamer basket, steam cauliflower and carrots until soft.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
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
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large pot with a steamer basket, steam cauliflower and carrots until soft.
- In a large skillet, heat olive oil #1 over medium heat.
- Saute onions, garlic and herbs until onion is translucent. Season with salt and pepper.
- In a food processor, add steamed caulifower and carrots. Add sauteed onion, garlic, herbs and olive oil #2. Process until smooth.
- Serve with turkey sliced into thick slices.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1/2 cup turkey & 2/3 cup mash Amount Per Serving
- Calories
- 250
- Total Fat
- 9g
- Saturated Fat
- 2g
- Trans Fat
- 0g
- Cholesterol
- 45mg
- Sodium
- 407mg
- Total Carbohydrates
- 20g
- Fiber
- 7g
- Sugar
- 8g
- Protein
- 23g
- WW Freestyle
- 2