Freezer cooking is one of the ways that I keep my sanity as a working mom. Having a healthy meal that is all set to pull out of the freezer after a long day at work can be a lifesaver! The next two weeks will be all freezer meals, I made all of them on one day and all the prep was done in less than two hours. I know a lot of people think freezer cooking can be intimidating, but once you get going and get a good routine down it’s so easy!
This recipe is one that I love because it is so flavorful and is full of great vegetables! I use extra lean ground turkey in my meat sauce and load it up with veggies, the result is a heart-healthy dish that the entire family loves. If you family isn’t a fan of veggies, just dice them super fine- the pasta sauce will cover the taste of most of the vegetables. I love using two different kinds of mushrooms because their meaty flavor and texture makes this feel like a true meat sauce.
1 ½ pounds extra lean ground turkey
2 green bell peppers, chopped
1 yellow onion, chopped,
2 tablespoons garlic, chopped
1 cup carrots, chopped
1 cup button mushrooms, sliced
1 cup shitake mushrooms, sliced
2 16 ounce jars of your favorite pasta sauce
Brown the turkey with the garlic in a pan, drain any fat. In a large pot sauté the bell peppers, onion, carrots, and mushrooms until soft. Combine turkey, vegetables and pasta sauce simmer for 30 minutes. This easily makes 3 very large family servings, freeze the pasta sauce into whatever sized servings work best for you. I love to fill large mason jars with the sauce and fill up the freezer! The sauce can be used to top pasta, as a filling for lasagna or it can be used for a flavorful baked ziti.