This meal turned out so delicious! I totally forgot that I recently made this exact dish, but this is a different Instant Pot chicken curry recipe then last time! This one also has less ingredients and still turned out just as delicious. Check out the other one I made here to compare. Side note, today is Cyber Monday and the Instant Pot is on sale at Amazon! I purchased mine at a discount on Amazon Prime day and it is seriously the best investment I have made for meal prepping. The pressure cooker cuts crock pot meals down to 10-30 minutes and I can make 7 lbs of sweet potato mash in 10 minutes. Amazing! Anyways, for this recipe I did not have any dried basil, so I left that out, and I did not have cardamom spice, so I used allspice instead. A quick google search though says you can use equal parts of cinnamon and nutmeg, equal parts of cinnamon and ginger, or equal parts of cinnamon and ground cloves as a substitute for cardamom as well. While the chicken was in the Instant Pot I heated up a few packages of Riced Veggies Cauliflower & Sweet Potato on the stove top, only adding some salt, garlic powder, and a few Tbsp of Coconut Aminos. Once the Instant Pot was done I removed the chicken from the pot and set aside. I left the sauce in the pot and put it on saute mode to thicken up some. I did not end up adding any Arrowroot flour because leaving the sauce on saute mode for 10-15 minutes while stirring every once in a while will do the job just fine. I used that time to portion out the riced veggies and chicken into my meal containers then topped with the sauce once it was thick enough. Overall, this was a super quick and tasty meal to throw together for meal prep! 
​
​Instant Pot Basil Chicken Coconut Curry
Ingredients:

• 4 boneless skinless chicken breast, cut into 1" cubes (I used close to 3 lbs)
• 6 cloves garlic, minced
• 2 Tbsp extra virgin olive oil
• 2 Tbsp curry powder
• 1/2 tsp black pepper
• 1 tsp chili powder
• 1 red onion, chopped
• 2 Tbsp dry basil
• 1 tsp cardamom
• 2 tsp grated ginger
• 1 can full fat coconut milk
• 1 Tbsp arrowroot flour
• 2 Tbsp chopped cilantro

Directions:

1. In the Instant Pot, use the saute setting and combine the chicken, oil and garlic.
2. Brown the chicken for 2-3 minutes on each side, then add in the curry, black pepper, chili powder, onions, dry basil, cardamom, and grated ginger.
3. Stir the chicken to distribute the spices evenly, then turn OFF the saute function.
4. Pour in the coconut milk, and add the top to the Instant Pot.
5. Close the lid, seal the valve and set the timer for manual (high) and 8 minutes.
6. Once the pot beeps, remove 1/4 C. of the liquid and combine with the tapioca flour/starch - mix until blended.
7. Pour that mixture back into the pot and stir to distribute evenly.
8. Let the mixture stand for 2-3 minutes to thicken, add the cilantro and stir to combine. Serve over rice.

​
Original recipe found here

*Doubled this

Rustic Balsamic Garlic Chicken
Ingredients:

• 3 tablespoons Extra Virgin Olive Oil, divided
• 2 Boneless, Skinless Chicken Breasts
• 1 teaspoon Sea Salt
• ½ teaspoon Black Pepper
• ¼ teaspoon Cayenne Powder (optional)
• 5-6 cloves of Garlic, sliced
• 3 firm and ripe medium Tomatoes of your choice, quartered
• ⅓ cup Balsamic Vinegar
• Juice of 1 Lemon
• Optional: 1 tablespoon ghee to finish sauce
• 2 large handfuls of Fresh Spinach, rinsed

Directions:

1. Place pan on medium-high heat and add 2 tablespoons of olive oil (or 1 tablespoon of olive oil and 1 tablespoon of butter). Swirl it around.
2. Add chicken breasts and then reduce heat to medium.
3. Add ½ teaspoon salt and ¼ teaspoon pepper. Close lid for 4 minutes (depending on thickness of chicken breast).
4. Flip chicken breasts and season opposite side with ½ teaspoon salt, ¼ teaspoon pepper, and the optional cayenne powder.
5. Add 1 tablespoon of olive oil and close lid for another 4 minutes.
6. Then turn heat to med-low, remove lid, and add the garlic.
7. Sauté garlic for 30 seconds, just to get a touch of color and a bit of flavor.
8. Add tomatoes.
9. Add balsamic vinegar and ⅓ cup water. Cover and allow to simmer on medium heat until tomatoes are softened (about 5 minutes).
10. Add lemon juice.
11. Optional: Add in 1 tablespoon of butter right before serving to get a slight richness to the sauce.
12. Serve over a bed of spinach and top with the balsamic-lemon sauce.

Original recipe found here

Super Fast Instant Pot Sweet Potato Mash
Ingredients:

• 2 pounds of sweet potatoes, peeled and cut into 1″ cubes*
• 1 cup of water
• 1-2 tbsp of coconut oil or ghee (to your tasting)
• salt and seasonings to taste

Directions:

1. Peel your sweet potatoes and cut them into 1″ cubes.
2. Add sweet potatoes and water to the instant pot. Close pot and set to sealing.
3. Cook on manual, high pressure, for 4 minutes.
4. Immediately quick release the pressure as soon as the 4 minute cooking cycle has completed.
5. Use oven mitts to carefully remove the inner pot from the Instant pot, carrying it to a colander in your sink to drain the potatoes.
6. Quickly wash out the inner pot and dry it with a kitchen towel.
7. Immediately place the clean inner pot back into the instant pot, add the coconut oil/ghee and press the sauté button.
8. Once the coconut oil starts to sizzle, add your potatoes back to the pot along with any seasonings you desire. Use a wooden spoon to stir and turn your sweet potatoes, cooking until a desired consistency is reached. This step should only take a few minutes before you are ready to serve your sweet potato mash! Enjoy!

Notes
*I always use at least 6 lbs of sweet potatoes, 2 cups of water, and cook it for 10 minutes.

Original recipe found here

When your best friend texts you a picture of Grain-Free Apple Crumble Bars the day before Thanksgiving... you go to the store for some last minute ingredients so you can make it too! I don't make too many paleo treats, mainly because I will be the only one eating them, but when I do I always go for the simple ingredient recipes. When I glimpsed this recipe over, the ingredient list was too simple and easy to not give this a try. I measured out in grams the apple and dates and actually found that I used about 30 dates to get to 240g. Just throwing that out there since that was such a huge difference. I guess my dates were really small! Anyways, these turned out so delicious and were seriously so easy to make. If you count your macros, I cut mine into 8 bars, which ended up being about 36C/6F/4P per bar. Not going to talk about how many I ate on Thanksgiving though...

Grain-Free Apple Crumble Bars
Ingredients:
APPLE DATE PASTE

• 2 cups (265g) chopped apple
• 12-14 (240g with pits removed) pitted medjool dates
• 1 Tbsp lemon juice
• 1/4 cup (60g) nut/seed butter (4 Tbsp)

CRUST/CRUMBLE

• 1 cup (300g) apple date paste (above)
• 2/3 cup (80g) coconut flour
• Pinch of salt

APPLE FILLING

• 1/2 cup (150g) apple date paste (above)
• 1-2 (360g) apples, thinly sliced
• 1 Tbsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp vanilla extract

Directions:

1. Preheat the oven to 350F.
2. Combine the 2 cups chopped apple and lemon juice in a high speed blender. Blend until liquified. 
3. Add the rest of the paste ingredients and blend until smooth. 
4. In a mixing bowl, combine 1 cup of the paste with the coconut flour and salt. Mix until sticky and clumpy. 
5. Press half of the dough into a baking pan lined with parchment paper (I used this 7.5x5.5" glass dish). Set the rest aside.
6. In a separate bowl, combine the sliced apples (I used a mandolin to slice them super thin) with 1/2 cup of the paste, cinnamon, nutmeg, and vanilla. Toss to coat.
7. Arrange the apple slices on top of the crust in layers.
8. Crumble the remaining crust over top. Press in lightly.
9. Bake for 30-35 minutes at 350F or until toasty golden brown on top.
10. Remove from the oven. Cool for 10-15 minutes. Slice and enjoy!

Original recipe found here

Its Thanksgiving week!! I usually get the question if I am meal prepping for this week or if I am only doing a half meal prep, which is ironic because I especially look forward to meal prepping for this week. I try and find the most delicious fall recipes to make and enjoy a full week of Thanksgiving type food! Plus, once Thanksgiving is over I always have a couple comforting meals to ease me back on track without feeling like I am going "back to the diet." Honestly though, meal prepping delicious meals that I truly look forward to eating is always my goal. Anyways, I am getting distracted from this amazing recipe. This picture DOES NOT do the recipe justice! These meatballs turned out so delicious! Not only is there pumpkin in the meatballs, but pumpkin is also in the sauce, which turned out equally as delicious and also full of savory herbs and spices! I doubled the meatball portion of the recipe and made the sauce as is, besides increasing the tomato sauce and pumpkin puree a tiny bit, to get me a total of 10 meals. I served these meatballs over zucchini noodles, but the original recipe served them over sweet potato noodles. These meatballs can be served with any side of your liking though! Since zucchini noodles don't keep very well I only prepped three days worth of those and will prep more mid-way through the week. If this recipe even sounds a little bit appealing to you then I definitely recommend giving it a try! I absolutely loved this one!

Turkey Pumpkin Meatballs with Creamy Harvest Tomato Sauce
Ingredients:
Meatballs:

• 1.25 lbs ground turkey
• 1/2 cup organic pumpkin puree
• 1/4 cup blanched almond flour
• 3/4 tsp salt
• 1/8 tsp black pepper
• 1 egg
• 1 tbsp fresh thyme minced
• 1 tbsp fresh sage minced
• 1 tbsp fresh rosemary minced

Sauce:

• 2 Tbsp organic coconut oil or ghee
• 15 oz can tomato sauce 
• 1 1/4 cups organic pumpkin puree or remaining amount from a 15 oz can
• 1/2 cup full fat coconut milk see note**
• 1/2 cup chicken bone broth or homemade bone broth
• 1 small Onion chopped
• 3 cloves Garlic minced
• 2 tsp Italian seasoning
• 1 tsp pumpkin pie spice optional
• 1/2 tsp dried sage
• 1/2 tsp dried crushed rosemary
• Salt and black pepper to taste
• Crushed red pepper optional, for spice
• Chopped parsley for garnish

Directions:
To Make Meatballs:

1. Preheat your oven to 425 degrees F and line a large baking sheet with parchment paper.
2. Mix all meatball ingredients in a large bowl with your hands until well combined. Form mixture into 18 balls*
3. Bake meatballs (makes 18) on baking sheet at 425 for 15-18 minutes or until no longer pink on the inside, turning once midway.
4. Transfer to pot with the sauce (instructions below), allow to simmer in sauce on low heat for about 5 minutes

To Make Sauce:

1. Meanwhile, melt the coconut oil or ghee in a large saucepan or stock pot over medium heat. Add the onions and cook until translucent and fragrant, then add the garlic and continue to cook for 2 minutes or until soft and fragrant.
2. Lower the heat, then add the tomato sauce, pumpkin, broth, coconut milk, Italian seasoning, pumpkin pie spice, dried sage, dried rosemary and stir to combine well. Season with salt, black pepper or crushed red pepper, if desired. Stir to combine flavors, then cover and allow to simmer for 5 minutes prior to adding the meatballs.  After adding meatballs, continue to simmer on low heat about 5 minutes prior to serving.
3. Serve over your favorite veggie noodles!

Recipe Notes
*If your mixture is sticky, wet your hands a bit before rolling into balls, as needed.
**Blend your coconut milk to a smooth consistency before adding. If you prefer a slightly thinner sauce, use 1/4 cup coconut milk and 3/4 cup broth instead of 1/2 and 1/2.

Original recipe found here

I made this delicious recipe back in January and haven't made it since, so I am bringing it back for Thanksgiving week! I decided to throw in some shaved Brussels this time to get some vegetables in the meal though, so that did make it taste different then the last time. Nonetheless, this still turned out tasting great! Like last time, I swapped the cardamom spice for nutmeg, but you can probably use allspice or more cinnamon instead too. I actually looked for cardamom at the store and it was $15, so there was no way I was purchasing that for one meal. I also omitted the arrowroot starch/water combination, which is just there if you want to thicken up the sauce some. While the chicken was cooking, I roasted my sweet potatoes in the oven and threw some Brussels in the food processor. Once my chicken was done and apples were softened some, I poured in the coconut milk, added the shaved Brussels, and cooked for another 5-10 minutes until softened. I ended up using a Dutch oven to cook everything in, so I put the top on to help the Brussels cook faster. If you are not a fan of Brussels then make this recipe as is below without adding them! This meal is a lot more sweet and savory without the Brussels, but a little more nutritious with them. If you give this one a try let me know how you like it!

​Creamy Spiced Apple Pecan Chicken 
Ingredients:

• 4 large chicken breasts (I used about 2lbs)
• 2 tsp cumin
• 1 tsp cinnamon
• ½ tsp cardamom
• ½ tsp salt
• 3 tbsp olive oil, divided
• 1 clove garlic, crushed
• 2 large apples, peeled and diced into ½ inch chunks
• 1 cup chopped pecans
• 1.5 cups full fat coconut milk (I used SO Delicious Original Culinary Coconut Milk)
• 1 tbsp arrowroot starch
• 1 tbsp water

Directions:

1. Begin by heating a large skillet to medium high heat.
2. Prepare your chicken breasts by pounding them to be thinner, and possibly cutting them in half.
3. In a small bowl stir together the cumin, cinnamon, cardamom and salt. Coat or rub the chicken with spices.
4. Add 2 tbsp olive oil to your pan once hot, and begin to cook the chicken. Sear on each side for 2-3 minutes (depending on thickness of chicken). Chicken does not need to be fully cooked, but almost cooked. Set aside and cover with foil.
5. Place remaining olive oil in the skillet and add garlic, apples, and pecans. Cook for 3-4 minutes or until apples soften and pecans are fragrant. Continue to scrape the bottom of the pan to collect spices from the chicken.
6. Pour in coconut milk, and scrape the bottom of the pan to flavor the sauce. Add Chicken back to the skillet.
7. In a small bowl, mix together arrowroot starch and water. Pour into the pan.
8. Cover with a lid and let the mixture cook for another 3-5 minutes, or until the mixture is thickened and chicken is cooked through.

Original recipe found here

My Roasted Sweet Potatoes
Ingredients:

• 4-6 Sweet Potatoes (Depending on how much you want to make. 5 medium sized sweet potatoes usually gets me 6 oz of sweet potato fries for 6 meals. I think my idea of medium sized is bigger than most though.)
• Olive oil spray
• Sea salt (I actually use Garlic Sea Salt on everything I cook)
• Optional: Cinnamon

Directions:

1. Preheat oven to 425 degrees
2. Skin and cut the sweet potatoes into whatever shape you want. I either do fries, wedges or circles.
3. Spray baking pan with olive oil. Lay down sweet potato fries flat (please do not just dump a pile on the pan).
4. I fill my Misto with olive oil and lightly spray the fries, then add some sea salt (sometimes cinnamon too).
5. Bake for 15-20 minutes. Take out of the oven and move them around or flip them over. Bake for another 15-20 minutes.
6. Keep an eye on them, if they are thin bake for less time, and vice versa. Key is to move them around or flip them over half way through baking them. I usually make mine thicker, so I bake them for at least a total of 40 minutes.

This is basically just a fall remake of the ​Strawberry Pineapple Coconut Smoothie I have previously posted. I probably make these smoothies for my mom once a month because they are easy to prep and throw in the freezer, plus she really loves them! I figured I'd try out some fall flavors though and see what she thought. Whenever my bananas are too brown to eat I will peal them, split them in half, and throw them in the freezer to use later for smoothies and acai bowls. Anyways, I have a lot of frozen bananas in the freezer now, so this smoothie prep helped me get rid of some. I freeze these smoothies and let them thaw them out in the fridge overnight or defrost them in the microwave to drink as a breakfast smoothie. They are also perfectly tasty ice cream treats if you'd rather eat it that way. Anyways, I thought this smoothie turned out amazing and my mom also loved it! Definitely worth trying if you enjoy an apple spice flavor!

Creamy Apple Cinnamon Smoothie
Ingredients:

• ½ cup coconut milk (I use SO Delicious Original Culinary Coconut Milk)
• ½ cup water
• ½ ripe banana, frozen 
• ½ medium apple, chopped
• 1 Tablespoon almond butter
• ¼ teaspoon cinnamon
• ½ - 1 scoop Protein Powder (I used this Paleo Protein), optional

Directions:

1. Add all the ingredients to your blender. Place the lid on and puree (use the “smoothie setting” if your blender has one) until smooth and desired consistency is reached. (You may need to add some ice if you enjoy a thicker smoothie.)
2. Serve immediately, or portion into freezer safe canning jars and store in the freezer for later use.
3. If desired, garnish with granola or chopped apple slices and enjoy!

This was originally an egg muffin recipe, but I used a full package of ground breakfast sausage and a lot of spinach, so I just poured everything into a baking dish instead. I figured that was easier then filling muffin tins and probably having a lot of leftover egg mixture. Anyways, this turned out looking SO green. I had to warn my mother it would not taste like "greens" and that it was actually really yummy. I like to throw the veggies in the food processor, so the are diced up nice and tiny, because my mom has mentioned to me that she doesn't like the "green stuff." Anyways, I was nervous about this one, but she ate the whole thing with no complaints! I typically make these breakfast dishes for her, so I did not actually taste it besides sampling a few cooked sausage pieces. Anything with eggs and sausage though is always a meal I would devour. I updated the recipe below with the ingredients and directions I used, but if you would rather make a smaller batch of egg muggins then check out the original recipe link below.

Sausage, Spinach, and Pepper Breakfast Casserole
Ingredients:

• 10 large eggs
• 16 ounces ground breakfast sausage
• 1 yellow pepper, chopped
• 1-2 cups baby spinach, chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions:

1. Preheat oven to 350 degrees, spray a 9 x 9 baking dish with non-sticking cooking spray or use coconut oil. Set aside.
2. Brown the ground sausage in a medium-sized pan over medium-heat.
3. In a large mixing bowl, whisk the eggs and then add in the sausage, peppers, spinach, and pepper. Pour the batter into the baking dish and bake for 30-35 minutes. 

Original recipe found here

Despite only using the Instant Pot these days, I did actually make this recipe in the crock pot. While this one was in the crock pot, my other meal was in the Instant Pot, and breakfast was in the oven. I was pretty pleased with that efficiency and overall, meal prep was quick for me. About this meal though. I was honestly a little skeptical about how it would turn out, but it ended up tasting so freakin good! Like really good! I made everything as is below and used red pepper flakes​ instead of the hot chili oil. Once the crock pot was done, I took the chicken out and shredded it with two forks. I then drained the carrots out and kept the remaining sauce. I ended up putting the sauce in a pan, brought it to a boil, then down to medium heat, stirring every once in a while until it thickened up some. I didn't think the crock pot would evaporate the excess water on it's own, so that is why I did this step. I thought it worked pretty well and it gave me time to measure and portion out each meal with chicken, carrots, and cauliflower mash. Once the sauce was thicker, I poured it back over the chicken, topped with some chopped parsley, and done! This meal was super easy to throw in the crock pot and the garlic cauliflower mash is seriously the easiest side to prepare. I highly recommend giving this meal a try!

Crock-Pot Honey Balsamic Chicken and Carrots 
Ingredients:

• 3 lb chicken breasts, halved
• 1/2 cup balsamic vinegar
• 1/2 cup honey
• 3 teaspoons minced garlic
• 2 teaspoon hot chili oil, or substitute 1 teaspoon red pepper flakes
• 2 pounds baby carrots
• 1 tablespoon extra virgin olive oil
• 2 tablespoons melted ghee
• 1 teaspoon garlic salt, or substitute kosher salt
• 2-4 tablespoons finely chopped parsley

Directions:

1. Mix the balsamic vinegar, honey, garlic and chili oil in a small bowl or measuring cup, and set aside.
2. Place the chicken on one side of a crock-pot or slow cooker, with the carrots on the other side.
3. Drizzle the chicken and carrots with olive oil and melted butter. Sprinkle with garlic salt. Pour the balsamic mixture over all.
4. Cook in the crock-pot on high for 4 hours or on low for about 6 hours. During the last hour of cooking, turn the heat up to high and remove the lid to allow excess water to evaporate.
5. Serve the chicken and carrots with potatoes, polenta, noodles, rice or couscous.

Original recipe found here

Garlic Cauliflower Mash
Ingredients:

• 1 cauliflower head (I used 2 bags (16 oz) of frozen cauliflower)
• 4 garlic cloves
• 2 Tbsp ghee (you can also use coconut oil or olive oil)
• Salt and pepper

Directions:

1. Chop cauliflower into large florets.
2. Steam the cauliflower in a large pot with boiling water, garlic cloves, and salt. Steam until fork tender.
3. Drain and transfer cauliflower and garlic cloves into a blender or food processor.
4. Add the ghee and black pepper. Blender until smooth. Add salt if needed.

Was craving buffalo chicken, so I made this meal again! Just like last time, I made this recipe in the Instant Pot instead of the slow cooker. If you'd rather use the Instant Pot too then check out this blog post to see what I did. The only thing I did differently this time was mix the shredded chicken with the sauce before portioning it out into my meals. I seriously love this meal! I can see it being a frequent one for meal preps in the future...

Slow Cooker Buffalo Chicken Sweet Potatoes​
Ingredients:

• 2.5 - 3 pounds boneless skinless chicken breasts 
• 1 cup hot sauce, such as Frank’s (I used PaleoChef Wing Sauce)
• 2 tablespoons coconut oil
• 2 teaspoon kosher salt
• 2 teaspoon garlic powder
• 1 teaspoon ground cayenne
• 4 sweet potatoes (or however many you need)
• 1 tablespoon arrowroot starch, mixed with 1 tablespoon water to create a slurry
• Chopped green onions, for serving

Directions:

1. Lightly coat a slow cooker with cooking spray. Place the chicken in the bottom of the slow cooker.
2. Place the hot sauce, coconut oil, salt, garlic powder, and cayenne in a microwave safe bowl or measuring cup. Microwave until the coconut oil is melted (about 45 seconds), then stir until smooth. If you prefer not to use the microwave, melt the ingredients together in a small saucepan on the stove. Pour the sauce over the chicken. Cover the slow cooker, then cook for 1 1/2 – 2 1/2 hours on high or 4-5 hours on low, until the chicken is cooked through and reaches an internal temperature of 165 degrees F. Remove the chicken from crockpot and shred.
3. About 30 minutes before the chicken is done, bake the sweet potatoes: Preheat your oven to 400 degrees F. Prick the sweet potatoes all over with a fork, then place them on a foil-lined baking sheet. Bake until the sweet potatoes are tender, about 45 minutes to 1 hour, depending upon the size of your sweet potato. Turn off the oven and leave the sweet potatoes inside to keep them warm.
4. Once the chicken is shredded and while the sweet potatoes bake, mix the arrowroot starch and 1 tablespoon water together to create a slurry. Add it to the cooking liquid in the slow cooker, then whisk to combine. Cover the slow cooker and cook on high for 30 minutes to allow the sauce to thicken, stirring once half way through. Once thick, return the chicken to the slow cooker and toss to coat.
5. Split open the sweet potatoes, then top with the crock pot Buffalo chicken, and green onions. Enjoy!

Original recipe found here

I was talking to my friend on Saturday about how I didn’t plan any recipes yet for meal prep and she sent me this recipe she made last week! We both tweaked the original recipe and used sweet potatoes instead of russet potatoes, as the original recipes calls for. I also ended up adding ground turkey to the meal, so I just went ahead and updated the recipe below with the ingredients I used and instructions with what I did. Check out the link at the bottom for the original recipe if you would like to compare. Anyways, I ended up doubling what I listed below to get approximately 9 total meals (I make extra meals for my mom). Since I made so much, I opted for roasting the sweet potatoes separately while everything else was cooking on the stove top. ​The amount of bacon and sweet potatoes to use is really up to you. I typically use the same amount of bacon strips as meals I want to make. The key is just having enough bacon fat to cook the rest of the meal in because that really made everything taste delicious. For such a makeshift recipe, I really ended up enjoying this one! 

Fried Cabbage and Turkey with Bacon and Sweet Potatoes
Ingredients:

• 1.5 lbs lean ground turkey
• 14 ounces shredded cabbage
• 2 sweet potatoes peeled and chopped into 1/2-inch pieces
• 4 strips bacon
• 3 cloves garlic minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions:

1. Cook bacon on a large nonstick pan over medium heat until crispy, about 10 minutes, flipping occasionally. Transfer bacon to a paper towel to drain. When cool, crumble into 1/2 to 1 inch pieces.
2. Transfer half the remaining bacon fat into separate frying pan. In separate pan, throw in the ground turkey with some salt, pepper, and any other spices you desire (I added some garlic powder). Cook until turkey is no longer pink.
3. In the first pan, add potatoes, cabbage, salt, and pepper to the pan, stirring with the bacon drippings. Cover with a lid and cook until the potatoes and cabbage are tender, removing the lid to occasionally stir. (If you have a lot more sweet potatoes, you can roast them in the oven instead at 400F for 20 minutes, flip and roast for another 20 minutes.)
4. Add minced garlic to the pan, stirring with the other ingredients until fragrant, about a minute.
5. Remove pan from heat. Add ground turkey and crumbled bacon. 

Original recipe found here