31 Best Ground Turkey Recipes for Next Dinner

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Smoked Turkey Burgers

Smoked Turkey Burgers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT60M · Total: PT65M · Yield: [‘4’]

Until you’ve smoked turkey burgers you haven’t cooked them to their potential. Smoking gives turkey a deep flavor & helps it stay moist.

Ingredients

• 2 lb ground turkey
• 1.5 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp pepper

Instructions

1. Season ground turkey by gently mixing in the seasonings and forming it into 4 patties. Be careful not to overwork the meat.
2. Preheat smoker to medium heat, about 250 F.
3. Put the burgers in the smoker and cook until internal temperature reaches 160 F. About an hour.
4. Let burgers rest for five minutes and then build your burger.

2. Udon Stir Fry

Udon Stir Fry with Turkey and Green Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Yield: [‘4’]

A super easy udon noodle stir fry that comes together quickly and makes a very tasty one pan meal.

Ingredients

• For the sauce:
• 2 Tbsp hoisin sauce
• 1/4 cup soy sauce
• 3 Tbsp Chinese cooking wine (or regular wine or Mirin)
• 3 Tbsp brown sugar
• 2 tsp sesame oil
• 2 Tbsp water
• 2 tsp cornstarch
• 2 tsp chili garlic paste
• —
• For the noodles:
• 2 minced garlic cloves
• 1 Tbsp grated fresh ginger
• 1 lb ground turkey
• 1 lb green beans (cut into 2″ lengths)
• 4 individual sized packages instant udon noodles
• —
• For serving:
• sliced scallions

Instructions

1. To make the sauce whisk together the hoisin, soy, wine, sugar, oil, water, cornstarch and chili garlic paste. Set aside.
2. Heat a large skillet over medium heat and add a good drizzle of oil.
3. Add in the green beans in an even layer and let cook, undisturbed, for about 2 minutes. Give them a stir and let cook for another couple of minutes. Repeat until the beans are browned in spots and tender-crisp (about 6-7 minutes).
4. Remove the beans to a plate and add another drizzle of oil to the skillet.
5. Add in the ground turkey, garlic and ginger and stir occasionally until cooked through.
6. Add the sauce and the beans to the skillet. Let simmer 2-3 minutes.
7. Add in the noodles and toss until coated with the sauce and heated through.
8. Garnish with sliced scallions.

3. Ground Turkey Sloppy Joes

Instant Pot Ground Turkey Sloppy Joes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Instant Pot Sloppy Joes With Ground Turkey are perfectly saucy and full of flavor! A quick and easy weeknight option to throw into your rotation.

Ingredients

• 1 tablespoon olive oil or avocado oil
• 1 lb ground turkey
• 1 sweet bell pepper (red, yellow, or orange), diced
• 1/2 yellow onion, diced
• 3 cloves of garlic, grated to a paste or finely minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/4 teaspoon sea salt
• Cracked black pepper
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1/4 cup water
• 2/3 cup ketchup
• 1 tablespoon tomato paste

Instructions

1. Heat the olive oil in the Instant Pot on sauté mode, medium. (Higher heat may burn.)
2. Add the diced bell peppers, onions, and garlic to the hot oil. Let everything simmer for about two minutes, stirring occasionally.
3. Add the ground turkey and break it down into smaller chunks using a spatula or a large spoon. When the turkey is broken down into crumbles and half cooked, cancel the sauté function.
4. Add salt, pepper, chili powder, smoked paprika, Worcestershire sauce, and Dijon mustard to the meat, and stir until it’s well mixed.
5. Add water and stir again. Scrape up any browned bits that might be stuck to the bottom of the pan. Then, add the ketchup and tomato paste to the Instant Pot, but don’t stir it. The sugar in the ketchup could trigger the burn notice, so you want to avoid that. You can stir it in the end.
6. Secure the lid on the Instant Pot and set the valve to Sealing; cook on high pressure for 8 minutes.
7. When the Instant Pot beeps, do a quick release and open the lid when it’s safe to do so. Stir the contents well to mix in the ketchup and tomato paste, then mix in the scallions.
8. Serve with fresh brioche buns.

4. Turkey Chili

Healthy Turkey Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT40M · Total: PT50M · Yield: [‘6’, ‘6 servings’]

You’re going to love this healthy turkey chili! A high protein chili recipe that’s low in fat and rich in fiber and will keep you full for hours. It’s the perfect meal prep recipe for fall and winter.

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound ground turkey
• 1 sweet onion (chopped)
• 1 green pepper (chopped)
• 1 red pepper (chopped)
• 3 cloves garlic (minced)
• 1 teaspoon salt
• ¼ teaspoon pepper
• 28 oz canned diced tomatoes
• 28 oz canned crushed tomatoes
• 1 cup chicken broth
• 19 oz canned red kidney beans, drained and rinsed (540 ml)
• 19 oz canned white kidney beans, drained and rinsed (540 ml)
• 1 tablespoon tomato paste
• 3 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon honey
• 1 teaspoon red wine vinegar
• Optional garnishes: greek yogurt, sliced green onions, shredded cheddar cheese

Instructions

1. Heat extra virgin olive oil in a large pot over medium heat. Add ground turkey, onion, green pepper, red pepper, garlic, salt and pepper. Stir to combine.
2. Cook for 10 minutes or until ground turkey is cooked and veggies are softened.
3. Stir in diced tomatoes, crushed tomatoes, chicken broth, red kidney beans, white kidney beans, tomato paste, chili powder, cumin, honey and red wine vinegar.
4. Bring to a boil. Reduce heat to low and simmer for 30 minutes, uncovered, stirring occasionally. Serve hot.

5. Turkey and Pumpkin Stuffed Shells

Turkey and Pumpkin Stuffed Shells is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘8’, ‘8 servings’]

These Turkey and Pumpkin Stuffed Shells are exactly what you want out of a Fall comfort meal! Creamy, delicious and full of pumpkin goodness.

Ingredients

• 250 g jumbo pasta shells
• 2 tablespoons olive oil
• 1 lb ground turkey
• 1 1/2 cups ricotta cheese
• 2 cups pumpkin puree
• 1/2 cup Parmesan cheese (shredded)
• 1 egg
• 1 tablespoon sage (finely chopped )
• 1/4 teaspoon nutmeg
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• 1/2 cup Parmesan cheese
• salt and pepper

Instructions

1. Cook pasta shells according to package directions. Drain. Drizzle a baking sheet with oil and set pasta shells on it to cool.
2. Heat oil in a saute pan and add ground turkey. Cook, stirring often. When cooked completely, remove from heat.
3. Meanwhile, in a large bowl, mix ricotta, pumpkin puree, Parmesan, sage, nutmeg, salt and pepper. Stir in the cooked turkey and finally an egg until well combined. [Tip: Before adding the egg, mix all of the ingredients together and taste. Adjust the seasonings and when satisfied, mix in the egg.]
4. Preheat oven to 350F.
5. In a saucepan, melt the butter over medium heat. Add flour and whisk to create a roux. Whisk in milk and Parmesan cheese until sauce thickens. Season from salt and pepper. Remove from heat. Spoon half of the sauce onto the bottom of a 9X13 baking dish.
6. Arrange cooled pasta shells in the baking dish. Spoon pumpkin mixture into each shell. Top with additional Parmesan cream sauce.
7. Bake in the oven for 25 minutes. Serve.

6. Blueberry Turkey Meatballs

Easy Blueberry Turkey Meatballs {Whole 30, AIP} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

With only 5 ingredients, these blueberry turkey meatballs are easy to make and pack not only great flavor, but also great nutrition!

Ingredients

• 1 large or 2 small sweet potatoes
• 1 pound ground turkey
• 1/2 cup blueberries (fresh or frozen)
• 1 cup chopped kale or spinach (fresh or frozen)
• 1 teaspoon salt
• Optional: See flavor variations above

Instructions

1. Preheat the oven to 400 degrees.
2. Use a brush to scrub the outside of the sweet potatoes. Chop off the ends and any odd sections of the skin. Alternatively, you can peel the entire sweet potato if you want, but I like to leave the skin on for extra nutrients.
3. Using a food processor (or a grater), shred the sweet potato.
4. Place the shredded sweet potato and the remaining ingredients into a large bowl.
5. Use your hands to thoroughly mix everything together.
6. Use a cookie scoop or a spoon to scoop out parts of the mixture. Roll into about 1-inch balls and place on a rimmed baking sheet.
7. Bake in the oven for 20 minutes or until a thermometer reads 165 degrees when inserted into a couple different meatballs.
8. Serve hot! See suggestions above on different dipping sauces and ways to serve the meatballs!

7. Ground Turkey Teriyaki Bowls

Ground Turkey Teriyaki Bowls (Whole30, AIP) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

These ground turkey teriyaki bowls are bursting with fresh bold flavors! This easy recipe comes together in less than 20 minutes. It is a healthy and delicious Whole30 approved and AIP dinner!

Ingredients

• 1 tbsp olive oil
• 1 pound ground turkey
• ⅓ cup diced onion
• 1 cup broccoli florets
• 1 red pepper (chopped)
• 1 green pepper (chopped)
• 1 tbsp minced garlic
• 1 tbsp fresh ginger
• 4 cups cauliflower rice
• ⅓ cup coconut aminos (see note)
• 1 tbsp rice vinegar
• ½ tsp minced garlic
• ½ tsp fresh ginger

Instructions

1. First, add all turkey bowl ingredients (except cauliflower rice) to a large skillet over medium heat.
2. Cook for 5 to 7 minutes covered, stirring occasionally. Break up meat with spatula.
3. In another skillet, add cauliflower rice and a drizzle of olive oil. Cook on low for 5 to 7 minutes or until heated through. Stir occasionally to prevent burning.
4. Once ground turkey is brown and crumbly, make teriyaki sauce.
5. Add all teriyaki sauce ingredients to a small bowl. Stir to combine.
6. Pour this sauce in turkey skillet. Bring to a light simmer.
7. Simmer for 8 to 10 minutes or until sauce has thickened slightly and veggies and meat are coated in sauce.
8. Remove from heat. Remove cauliflower rice from heat.
9. Assemble bowls. Add a scoop of cauliflower rice and a scoop of the turkey mixture to bowl. Garnish with sesame seeds if desired.

8. Sesame Ground Turkey Bowls

Sesame Ground Turkey Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’]

Light, flavorful, & loaded with crunchy veggies, these Sesame Ground Turkey Bowls are perfect for lunch or dinner!

Ingredients

• 1 pound lean ground turkey
• 1 ½ teaspoons minced fresh ginger
• 3 cloves garlic (finely minced)
• 2 cups coleslaw mix
• 2 green onions (sliced)
• cooked rice ( or noodles for serving)
• hoisin sauce ( and sesame seeds for garnish)
• ⅓ cup water
• ⅓ cup beef broth (or chicken broth)
• ¼ cup less sodium soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon sriracha
• 1 teaspoon sesame oil
• 1 tablespoon cornstarch

Instructions

1. Cook turkey, ginger, and garlic until no pink remains. Drain fat.
2. While the turkey is browning, measure and mix sauce ingredients except cornstarch and set aside.
3. Add coleslaw mix to the turkey and cook 2-3 minutes or just until slightly softened.
4. Move the turkey and coleslaw to the edges of the pan. Stir the sauce mixture and add it to the center of the pan cooking until hot and bubbly.
5. Mix 1 tablespoon of water and 1 tablespoon of corn starch to make a slurry and whisk into the sauce until it reaches the desired consistency. Simmer for 2 minutes.
6. Remove from heat and spoon over rice or noodles. Drizzle with hoisin sauce and garnish with green onions and sesame seeds.

9. Sweet Potato Turkey Chili

Instant Pot Turkey Chili Recipe Without Beans is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT8M · Total: PT40M · Yield: 6

This hearty and healthy Instant Pot Turkey Chili Without Beans is a super easy meal prep recipe. Make a big batch and enjoy it throughout the week. This family favorite recipe is also gluten-free, paleo, and Whole30.

Ingredients

• 2 tablespoons olive oil
• 1 pound 90% lean ground turkey
• 2 medium sweet potatoes, peeled and cut into 1-inch cubes
• 1 medium onion, diced
• 3 garlic cloves, minced
• 3 celery stalks, chopped
• 2 carrots, chopped
• 1 red bell pepper, chopped
• 1 (14.5-ounce) can diced tomatoes, with juices
• 3 cups low-sodium chicken broth
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ¼ teaspoon sea salt
• 1 ripe avocado, peeled and sliced

Instructions

1. Select Sauté and add the oil to the inner pot. Once hot, add the ground turkey. Using a wooden spoon, stir the meat to keep it from sticking and to break it into crumbles, about 2 minutes.
2. Press Cancel and add the sweet potatoes, onion, garlic, celery, carrots, bell pepper, tomatoes, and chicken broth to the pot. Stir to combine.
3. Lock the lid into place. Select Pressure Cook or Manual, and adjust the pressure to High and the time to 8 minutes. Make sure the steam release knob is in the sealed position. After cooking, naturally release the pressure for 5 minutes, then carefully quick release any remaining pressure.
4. Unlock and remove the lid. Stir in the cumin, chili powder, and salt.
5. Serve immediately with the sliced avocado on top.

10. Zucchini Boats

Stuffed Zucchini Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘8’, ‘8 servings (8 boats total)’]

Easy stuffed zucchini boats are made light with ground turkey but still taste big in flavor. They make a quick low carb dinner option using fresh garden zucchini!

Ingredients

• 4 medium zucchinis
• 3 Tablespoons olive oil (divided)
• 2 teaspoons minced garlic
• 1 cup chopped onion
• 1 pound ground turkey
• 1 1/2 teaspoons garlic salt
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1 teaspoon Worcestershire sauce
• 2 Tablespoons ketchup
• 1 cup chopped green bell pepper
• 1 cup chopped red bell pepper
• 1 cup shredded cheddar cheese (divided)

Instructions

1. Preheat oven to 350 F.
2. Cut both ends off of each zucchini, then cut in half lengthwise. Carefully scoop out the pulp (a small measuring spoon or melon baller works great), but do not discard. Set aside pulp.
3. Add 1 tablespoon of the olive oil to your skillet. Heat over medium high heat until shimmering. Add garlic and onion and sauté until softened.
4. Brush both sides of the zucchini halves with enough of the remaining olive oil (you may not use it all), and line them up in the 13×9 baking pan.
5. Add ground turkey, garlic salt, onion powder, black pepper, and zucchini pulp. Stir and cook for two minutes, or until most of the pink is gone from the turkey and pulp has begun to soften.
6. Add in Worcestershire sauce, ketchup, and both bell peppers. Cook, stirring occasionally, until peppers are softened, about 5 minutes.
7. Stir in 1/2 cup of the shredded cheese then turn off heat.
8. Fill each zucchini half with the meat mixture then top with remaining 1/2 cup of cheese.
9. Bake in preheated oven for 20-25 minutes.

11. Turkey Pumpkin Chili

Turkey Pumpkin Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’12’, ’12 people’]

Turkey Pumpkin Chili is the perfect dish to usher in fall or anytime you want something warming and hearty for dinner.

Ingredients

• 2 Tbsp vegetable oil
• 2 lbs ground turkey
• 1 large yellow onion ((diced))
• 6 cloves garlic ((minced))
• 2 chipotle peppers in adobo sauce (spicy) ((chopped, optional))
• 2 Tbsp sweet paprika
• 1 Tbsp sea salt
• 1 Tbsp chili pepper
• 1 tsp black pepper
• 1 tsp dried sage
• ⅛ tsp ground cloves
• ⅛ tsp cinnamon ((optional))
• 1 Tbsp brown sugar
• 1 14.5 oz chicken broth
• 1 15.5 oz canned pumpkin puree
• 1 12 oz pumpkin beer
• 2 15.5 oz kidney beans ((drained))
• 2 15.5 oz great northern beans ((drained))
• 2 cups crushed tomatoes

Instructions

1. Choose the Saute option on an Instant Pot. Add oil then brown the ground turkey. Add onion, garlic, and chipotle peppers (if using) and cook for a few additional minutes.
2. Add remaining ingredients and stir to combine then seal the Instant Pot and cook on high pressure for 15 minutes. It will also take approximately 15 minutes for the pressure to build up.
3. After the time has elapsed, do a quick release to release the built-up pressure. Serve with sour cream, shredded cheese, diced onion, and tortilla chips.

12. Turkey Meatball Soup with Kale

Turkey Meatball Soup with Kale is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: [‘8’]

Savory turkey meatballs pack a flavorful bite combined with carrots, orzo, kale, and rich homemade turkey stock. The kale compliments the soup with it’s earthy flavor, and the big bonus – you are eating your greens!

Ingredients

• 10 cups of homemade turkey or chicken stock (store bought if necessary)
• 2 cups sliced carrots (1/4 inch thick pieces)
• 1/2 a large head of curly kale (collard greens or other varieties of kale may also be used)
• 1 package ground turkey
• 1 egg
• 2 tablespoons water
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoons dried parsley
• 1/4 teaspoon ground black pepper
• 1/4 panko bread crumbs
• 1 cup orzo pasta

Instructions

1. In a large stock pot, bring the stock to a simmer.
2. In a large mixing bowl, combine the panko bread crumbs, egg, 2 tablespoons of water, spices, and salt & pepper. Whisk to combine. Allow the mix to “rest” for 5 minutes.
3. Take a cookie sheet and line with wax paper, set aside.
4. After resting, add the ground turkey to the bowl and mix well.
5. Using a tablespoon, scoop up a helping of the meat mixture and gently roll with your hands. Place on the wax paper lined baking sheet. Try to make the meatballs a uniform size and shape, so that they will cook about the same amount of time. Once all of the meatballs are rolled, cover loosely with plastic wrap and refrigerate for 15 minutes.
6. In the meantime, wash, peel, and slice your carrots and put aside in a mixing bowl. Wash the kale and tear into bite sized pieces, making sure to discard any pieces of the stem.
7. Once your stock has come to a simmer, add the carrots & 1 cup of orzo, stir to combine. Simmer, uncovered, for 8 minutes.
8. After 8 minutes, gently add the meatballs and give a quick stir. Simmer for 10 minutes.
9. Add the kale pieces and stir well. Cook for an additional 5 minutes.
10. Adjust the salt & pepper to taste.

13. Ground Turkey Lettuce Wraps

Ground Turkey Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground turkey (450 g)
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon hoisin sauce
• 1 teaspoon grated fresh ginger
• 1 cup red bell pepper, finely diced
• 1/2 cup shredded carrot
• 1 tablespoon rice vinegar
• 1/4 teaspoon red pepper flakes (optional)
• 8-12 large butter lettuce leaves (or romaine leaves)
• Salt and black pepper to taste

Instructions

1. 1. Heat the oil in a skillet over medium heat; sauté onion, garlic, and ginger until fragrant and slightly translucent.
2. 2. Add ground turkey; cook until browned and no pink remains, breaking it apart as it cooks.
3. 3. Stir in bell pepper and carrot; cook 2-3 minutes until just tender.
4. 4. Add soy sauce, hoisin, vinegar, and red pepper flakes; simmer 2-3 minutes to blend flavors; season with salt and pepper.
5. 5. Spoon the turkey mixture into lettuce leaves and serve as wraps; pass extra sauce if desired.

14. Healthy Cauliflower Nachos with Ground Turkey

Cauliflower Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Skip the chips! My cauliflower nachos are caramelized, cheesy, and loaded with toppings for a light, low carb take on a classic favorite.

Ingredients

• 1 large head Cauliflower
• 1/4 cup Avocado oil
• 1 lb Ground turkey sausage
• 7 tsp Taco seasoning ((divided into 2 tbsp and 1 tsp))
• 1 cup Cheddar cheese ((shredded))
• 3/4 cup Tomatoes ((diced – I used grape tomatoes))
• 1/3 cup Red onion ((sliced))
• 1/2 medium Avocado ((diced))
• 2 tbsp Fresh cilantro ((chopped))

Instructions

1. Preheat the oven to 425 degrees F (218 degrees C). Grease a baking sheet well.
2. Cut the cauliflower into florets, then slice the florets thinly to make “chips”.
3. Toss the cauliflower chips with the avocado oil and 1 teaspoon taco seasoning.
4. Arrange the cauliflower chips in a single layer on the baking sheet. Roast in the oven for about 20 minutes, until browned and crispy on the edges.
5. Meanwhile, brown the turkey sausage in a skillet over medium-high heat for about 10-12 minutes, breaking apart to crumble as you cook, until meat is cooked through. Add the taco seasoning and stir until combined.
6. When the cauliflower is done, flip the pieces over. Crumble the taco seasoned turkey sausage over the nachos. Top with red onion and tomatoes, then shredded cheese last.
7. Return to the oven for about 5 minutes, until the cheese melts. Garnish with avocado and fresh cilantro.

15. Ground Turkey Taco Soup

Best Taco Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT18M · Total: PT25M · Yield: [‘6’, ‘6 people’]

Dinner doesn’t get easier than this taco soup. This fuss-free taco soup cooks gently in the background while you tend to other dishes. It is rich, it is tasty, it is delicious, it is comforting, and it is ready in less than 30 minutes.

Ingredients

• 1 lb. ground turkey
• 1 can pinto beans
• 1 can corn
• ½ cup red onions (chopped)
• 1 tbsp. olive oil
• 3 cloves garlic (minced)
• 1 tomato (chopped)
• 3 tbsp. taco seasoning
• 1 ½ cup water
• 1 tsp. cumin
• 1 tsp. chili powder
• 1 tbsp. cilantro (chopped)
• 1 tsp. salt (kosher)
• 1 tsp. ground pepper

Instructions

1. In a medium Dutch oven or shallow pan, heat the oil and add the ground turkey. Cook for about 5 minutes or until lightly brown.
2. Add the onions, garlic, and tomatoes and cook for 1 minute. Then add the taco seasoning, stirring occasionally.
3. Add the beans and corn. Cook for 2 minutes. stirring occasionally.
4. Immediately add chili powder, cumin, cilantro, and water. Stir. Bring to simmer for 10 minutes.
5. Serve warm with cheese and sour cream.

16. Ground Turkey Tacos

Instant Pot Tacos With Ground Turkey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT10M · Yield: [‘8’, ‘8 servings’]

These Instant Pot tacos with ground turkey are weeknight gold. The pressure cooker does all the work while you handle the fun part—toppings. In just 10 minutes, you’ve got saucy, flavor-packed tacos that feel way more special than the effort it took to make them.

Ingredients

• 1-1.5 lb ground turkey
• 2 tablespoon olive oil
• 1 cup chunky salsa
• 2 tablespoon taco seasoning
• 4 oz canned green chilies (not drained)
• 6 taco shells, hard and/or soft; whichever your prefer!
• Diced tomatoes
• Shredded lettuce
• Shredded cheese (Mexican blend, taco blend, or cheddar work great.)
• Hot sauce
• Sour cream or plain Greek yogurt

Instructions

1. Activate the sauté function [low or medium] on Instant Pot.
2. Add the olive oil to the pot, heat it, and once its hot add the ground turkey. Let it simmer for about two minutes, stirring and breaking the turkey down into crumbles as you go. When the turkey is partially cooked, turn off the sauté function.
3. Stir the taco seasoning into the ground turkey, then add the salsa and green chilies. Mix well, then lock the lid into place, positioning the valve to “Sealing”.
4. Cook on high pressure for 8 minutes.
5. As the ground turkey cooks in the Instant Pot, get your toppings ready.
6. When the Instant Pot timer goes off, move the valve to “venting” for a quick release. Once the pressure has completely released, remove the lid from the Instant Pot and stir everything up once more.
7. Pile the filling into your taco shells, top with your favorite stuff, and enjoy!

17. Ground Turkey Sweet Potato Skillet

Ground Turkey Sweet Potato Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 Servings’]

This ground turkey sweet potato skillet is one of those weeknight winners you’ll come back to again and again. It’s hearty, full of bold Tex-Mex flavor, and made in just one pan (yes, please!). With melty cheese, tender sweet potatoes, and endless topping options, it’s a cozy dinner that checks every box—from quick and healthy to toddler-friendly and delicious.

Ingredients

• 2 tablespoons olive oil or avocado oil (divided)
• 3 cups peeled and cubed sweet potatoes (cut into 1/2 inch cubes)
• 1 teaspoon salt (divided)
• 1 cup water (plus more, optional)
• 1 medium onion (diced)
• 1 large sweet bell pepper (diced (any color))
• 2 large celery ribs (diced)
• 1 lb ground turkey
• 5 cloves garlic (minced)
• 1 1/2 teaspoon ground cumin
• 1 tablespoon chili powder (increase to 1 1/2 tablespoons for a bolder flavor)
• 1/2 teaspoon smoked paprika
• 1/8-1/2 teaspoon ground red pepper (optional)
• 2 cups shredded mozzarella cheese (or sharp cheddar, white cheddar, monterey Jack, or a shredded Mexican cheese blend.)
• Hot steamed rice or quinoa (to serve)
• Optional toppings (cilantro, lime, salsa, and/or sour cream)

Instructions

1. Heat 1 tablespoon olive oil over medium heat in a large non-stick skillet. Add the sweet potatoes and sauté for 6-7 minutes, stirring frequently, or until the potatoes turn golden brown around the edges.
2. Pour the water into the skillet. Sprinkle with 1/2 teaspoon of the salt. Cover the pan and simmer for 5-7 minutes, or until the potatoes are cooked through and tender. If any water remains once the potatoes are cooked, remove the lid and cook it off until it evaporates. If the potatoes need more water when cooking, add more by the 1/4 cup until the potatoes are tender. When done cooking, transfer the sweet potatoes into a medium-sized mixing bowl and set aside.
3. Return the skillet to medium heat. Add the remaining 1 tablespoon of olive oil and heat. Add the onion, sweet red pepper, and celery. Cook for 7-8 minutes or until the onions have turned translucent.
4. Add the turkey to the vegetable mixture and cook for 5-6 minutes, stirring and crumbling as you cook, or until the turkey is cooked through and no longer pink.
5. Add the remaining 1/2 teaspoon salt, minced garlic, cumin, chili powder, smoked paprika, and red pepper (if using). Cook for 2-3 minutes, stirring as you cook, or until the garlic is golden and the mixture is fragrant.
6. Return the sweet potato to the pan with the turkey mixture. Stir well and cook for 1-2 minutes, or until heated through.
7. Reduce the heat to low. Sprinkle the mozzarella cheese over the turkey and sweet potato mixture. Reduce the heat to medium-low, cover, and cook for 2-5 minutes, or until the cheese is melted. Serve hot with rice or quinoa and desired toppings.

18. Ground Turkey Sweet Potato Skillet with Brussels Sprouts & Apples

Ground Turkey Sweet Potato Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 people’]

Ground Turkey Sweet Potato Skillet is a delicious fall harvest meal. An easy and healthy one-pan meal for breakfast, lunch, or dinner!

Ingredients

• 1 pound ground lean turkey
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2/3 cup diced onion
• 1 teaspoon minced garlic
• 3.5 cups peeled and diced sweet potato
• 1.5 cups diced apples
• 1.5 cups sliced brussels sprouts
• 1/2 cup vegetable or chicken broth

Instructions

1. Heat a large skillet over medium heat and cook the ground turkey in the oil, salt and pepper until there is no pink.
2. Add the onions and minced garlic and cook an additional 3 minutes to soften them. Scoop the turkey and onions into a bowl to set aside.
3. Next, add the brussels sprouts, apples and sweet potatoes in the pan. Pour the chicken or vegetable broth and cover with a lid. Cook for 15 minutes or until softened.
4. Add the bowl of cooked turkey and onions back into the pan, mix well, cover and cook for an additional 5 minutes. Enjoy!

19. Turkey Lentil Soup

Lentil Turkey Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT55M · Total: PT60M · Yield: [‘8’, ‘8 servings’]

This turkey lentil soup recipe is so hearty and delicious, and it only takes about an hour from start to finish.

Ingredients

• 3 Tbsp oil
• 1 large onion (chopped)
• 2 stalks celery (chopped)
• 1 pound ground turkey ((or 2 cups cooked turkey or chicken))
• 6 cups chicken broth ((or beef or vegetable if desired))
• 1 pound lentils (dry, rinsed with any debris removed)
• 1 large carrot (sliced)
• ½ tsp black pepper
• 14.5 ounces diced tomatoes ((I like the petite diced best))
• 1 Tbsp marjoram (dry)
• 1 tsp paprika (sweet or smoked)
• 1 tsp salt (more to taste)

Instructions

1. Rinse lentils thoroughly, sorting out any debris.
2. Heat heavy pot or Dutch oven on medium heat.
3. Add oil, onion, celery, and ground turkey, crumbling and chopping up turkey into smallish pieces. Stir frequently while meat and veggies cook.
4. Cook about 10 minutes or until meat is browned and vegetables are softened.
5. Once meat is browned, add the broth, lentils, carrot, black pepper, diced tomatoes, marjoram, and paprika. (I like to add the salt near the end, as sometimes it can hinder the beans from softening properly.)
6. Bring soup to a light boil, then lower heat to low-medium (about 2-3) and cover for 45-50 minutes or until lentils and carrots are softened. (Note that you will want to stir the pot about every 10 minutes to make sure it’s not simmering too hard and nothing is sticking to the bottom of the pot.)
7. Add salt and taste. Add more salt as desired. (Note that I typically will call for less salt in my recipes, as it’s easier to add more but very difficult to fix once you have too much salt).
8. Serve hot with your favorite crusty bread and salad.

20. Leftover Turkey Curry

Leftover Turkey Curry Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT10M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

Leftover Turkey Curry makes the most of the leftover turkey you had for Christmas. This is a tomato based curry with sweet and sour flavours, called Pathia.

Ingredients

• 45ml (3 tbsp) vegetable oil
• 300g (2 cups) chopped onions
• 3 garlic cloves, crushed
• 5cm (2 in) fresh ginger, peeled and finely chopped
• 1 bay leaf
• 1g (¼ tsp) salt
• 1g (¼ tsp) turmeric powder
• 450g (1lb) cooked turkey, shredded
• 2 green chillies, finely chopped
• 2g (1 tsp) cumin powder
• 2g (1 tsp) ground cayenne
• 6 tomatoes, chopped
• 15ml (1 tbsp) tomato puree
• 2.5ml (½ tsp) white vinegar
• 10ml (2 tsp) brown sugar or jaggary
• 1 fresh lime, juiced

Instructions

1. Heat the oil in a heavy saucepan.
2. Add the onions, garlic, ginger, bay leaf, salt and turmeric powder and fry until the mixture turns golden brown. It should take about 5 minutes.
3. Add the turkey to the pan and cover the meat in the onion spice mixture.
4. Add the chillies, cumin and cayenne and stir well.
5. Add the tomatoes and fry until they form a shiny paste and the oil starts to separate.
6. Stir in the tomato puree, vinegar, sugar and lime juice. If the curry seems a bit dry and you like it saucier, you can add up to 125ml (½ cup) of water.
7. Taste and adjust seasoning as needed. Simmer for 10 minutes then turn off the heat and let it rest for 10 minutes.
8. Sprinkle chopped coriander on top and garnish with a slice of lime. Enjoy!

21. No-Boil Pasta Bake with Turkey

No Boil Turkey Pasta Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT45M · Total: PT50M · Yield: [‘6’, ‘6 -8 Main Dish Servings’]

Satisfying family dinners don’t get much easier than this No Boil Turkey Pasta Bake! Make this recipe your own: substitute any ground meat (ground beef, elk, bison, chicken or bulk Sweet or Hot Italian sausage) for the turkey.To make this recipe gluten-free, substitute gluten-free pasta for the traditional wheat pasta.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion (diced)
• 1 lb. ground turkey (93% lean or less)
• 1/4 teaspoon salt
• 1/2 teaspoon dried basil
• 4 garlic cloves (minced)
• 2 1/4 cups marinara sauce
• 2 1/4 cups low-sodium chicken broth
• 8 oz. dried linguine (1/2 of traditional 16 oz. package)
• 1, 8 oz. ball fresh mozzarella (cut into 1/2-inch cubes)

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.
2. Sauté onions in a large skillet over medium heat for 4-5 minutes, stirring as you cook, until turning translucent.
3. Add the turkey to the skillet and sauté 4-5 minutes, crumbling as you cook, until the turkey is cooked through and no longer pink.
4. Add the dried basil, minced garlic, and salt to the turkey and sauté, stirring frequently, for 1-2 minutes, or until the garlic is fragrant.
5. Add the pasta sauce and chicken broth to the ground meat. Stir well and heat for 2-3 minutes, or until the mixture simmers. Remove the pan from the heat.
6. Place the pasta in the bottom of a 8 x 13 baking pan. Carefully pour the turkey and pasta mixture over the pasta. Gently nudge the pasta around in the mixture until it’s evenly distributed.
7. Sprinkle cubes of fresh mozzarella on the pasta mixture.Cover the baking pan tightly with aluminum foil. Bake in the preheated oven for 30 minutes.
8. Remove the aluminum foil from the pasta. Preheat the broiler to 500 degrees and broil the pasta bake for 2-5 minutes until bubbly and golden brown, watching it carefully as it broils to catch it before it burns.
9. Rest the baked pasta at room temperature for 5-10 minutes, or until the extra sauce have absorbed. Enjoy!

22. Cheesy Pasta with Ground Turkey

Cheesy Pasta with Ground Turkey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz dry pasta (penne or fusilli)
• 1 lb ground turkey (450 g)
• 1 tablespoon olive oil
• 1/2 small onion, finely minced
• 2 cloves garlic, minced
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Optional: 2 cups fresh spinach

Instructions

1. 1. Bring a large pot of salted water to boil; cook pasta until al dente, then drain.
2. 2. In a large skillet, heat olive oil over medium heat; sauté onion and garlic until softened.
3. 3. Add ground turkey; cook until browned through.
4. 4. Stir in marinara sauce and Italian seasoning; simmer 5 minutes.
5. 5. If using spinach, stir in until wilted; add cooked pasta and toss to coat.
6. 6. Stir in mozzarella and half of Parmesan; cook just until cheese melts; season with salt and pepper. Sprinkle remaining Parmesan on top before serving.

23. Turkey Meatloaf with BBQ Glaze

Turkey Meatloaf with BBQ Glaze is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT60M · Total: PT90M · Yield: [‘8’]

Old school comfort food made wholesome with lean ground turkey. This method creates a moist and juicy Turkey Meatloaf with a flavorful BBQ Glaze. Leftovers reheat beautifully making it a great choice for meal prep!

Ingredients

• 1 cup diced yellow onion
• 1 tablespoon olive oil
• 1 teaspoon kosher salt (divided)
• 1/2 teaspoon freshly ground black pepper
• 1 cup chopped cremini mushrooms
• 2 large eggs
• 2 1/2 pounds 93% lean ground turkey
• 1 1/4 cups plain Panko bread crumbs
• 1/3 cup BBQ sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon granulated garlic or garlic powder
• 1/4 cup ketchup
• 1/4 cup BBQ sauce
• 1 tablespoon Dijon mustard

Instructions

1. Preheat oven to 350 degrees F. Line a 13- x 9-inch baking dish with heavy duty foil and coat the foil with non-stick cooking spray. If you prefer not to use foil, generously coat the baking dish with non-stick cooking spray.
2. Add the olive oil to a medium skillet and place it over MEDIUM-LOW heat. When hot, add the onions. Season with 1/2 teaspoon salt and pepper and sauté for 5 to 6 minutes, or until translucent, but not browned. Add the mushrooms and sauté for 2 to 3 minutes, or until they release their liquid. Remove from heat and allow to cool.
3. Meanwhile, add the eggs to a large mixing bowl and whisk lightly. Add the ground turkey, bread crumbs, BBQ sauce, Worcestershire sauce, thyme, smoked paprika, granulated garlic or garlic powder, remaining salt, and the onion and mushroom mixture. Mix until all the ingredients are well incorporated but avoid overworking the mixture. Pour the meatloaf mixture out into the prepared baking dish and shape into an oval, football shaped loaf. Bake for 30 minutes.
4. Meanwhile, combine the sauce ingredients in a small bowl. After the initial baking time, remove the meatloaf from the oven and pour the sauce over the top. Use the back of a spoon to spread it out over the top to the edges of the meatloaf. Return the meatloaf to the oven and continue to bake for an additional 25 to 30 minutes, or until the internal temperature is 165 degrees F when checked with an instant read thermometer. Remove from the oven and allow to rest for 5 to 10 minutes before slicing.
5. Serve hot, at room temperature, or cold in a sandwich.

24. Baked Turkey Meatballs

Baked Turkey Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘7’, ‘7 servings’]

Baked Turkey Meatballs in just 25 minutes! Our Turkey Meatball Recipe can be easily changed to fit your favorite Italian Pasta Recipes or paired with Middle Eastern Dishes with the addition of ground cumin and fresh mint.

Ingredients

• 2 lbs turkey (ground)
• 3 cloves garlic
• 1/2 cup onion (minced)
• 1/2 cup parsley (fresh, chopped)
• 1 teaspoon mint (fresh, chopped (for Middle Eastern Meatballs, leave out for Italian))
• 1 teaspoon salt
• 1/2 teaspoon pepper (fresh cracked)
• 1 teaspoon oregano (dried)
• 1 teaspoon cumin ((for Middle Eastern Meatballs, leave out for Italian))
• 1/2 cup breadcrumbs (Italian)
• 2 large eggs

Instructions

1. Preheat oven to 375 degrees F.
2. Combine all of the ingredients together in a large bowl. Do not use mint and cumin if you’re making Italian Style Meatballs.
3. Use a small cookie scoop or spoon to get equal amounts of the turkey meatball mixture. Every meatball should be about the same size.
4. Roll the mixture between your hands to form meatballs.
5. Place the meatballs on a parchment lined baking sheet.
6. Spray the meatballs with olive oil spray.
7. Bake meatballs for 25 minutes or until a thermometer shows 165 degrees F.

25. Turkey Sweet Potato Soup

Turkey Sweet Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 tablespoon olive oil
• 1 lb ground turkey
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 large sweet potatoes, peeled and diced (about 1.5 lb/680 g)
• 4 cups low-sodium chicken or turkey broth
• 1 cup diced tomatoes (canned)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional)
• Salt and pepper to taste
• 1/2 cup coconut milk or light cream (optional for creaminess)
• 1/4 cup chopped cilantro or parsley for garnish

Instructions

1. 1. Heat oil in a large pot; brown the turkey; remove and set aside.
2. 2. In the same pot, sauté onion and garlic until translucent.
3. 3. Add sweet potatoes, broth, tomatoes, cumin, paprika, and chili powder; bring to a boil, then reduce heat and simmer 15-20 minutes until potatoes are tender.
4. 4. Return turkey to pot; simmer 5 minutes to blend flavors.
5. 5. Stir in coconut milk if using; season with salt and pepper.
6. 6. Ladle into bowls and garnish with cilantro or parsley.

26. Lazy Turkey Burger Soup

Lazy Turkey Burger Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT480M · Total: PT495M · Yield: [‘6’, ‘6 servings’]

Delicious ground turkey in a light broth with mushrooms, onions, chickpeas and corn. This winning combination is a full meal-in-a-bowl.

Ingredients

• 12 oz browned ground turkey
• 4 cups mushroom or beef stock
• 2 large celery stalks, diced (Frozen or fresh both work well here)
• 1 medium onion, diced
• 1.5 cups corn
• 1 15 oz can chickpeas, drained
• 1 15 oz can sliced mushrooms or mushroom pieces
• 1 15 oz can tomato sauce
• 1 tbsp minced garlic
• ½ tbsp green Tabasco sauce
• ¼ tsp each salt and pepper

Instructions

1. place all ingredients into slow cooker
2. stir and cover
3. cook on low 6-8 hours
4. Enjoy!

27. Taco Soup

Instant Pot Taco Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT60M · Yield: [‘6’, ‘6 people’]

Instant Pot Taco Soup recipe is a healthy and comforting one pot meal that is packed with ground turkey, beans, and topped with your favorite toppings!

Ingredients

• 2 tablespoons olive oil
• 1 small onion (chopped)
• 1 red bell pepper (diced)
• 1 pound ground turkey
• 2 tablespoons chili powder
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 15 ounces black beans (drained and rinsed)
• 15 ounces pinto beans (drained and rinsed)
• 15 ounces crushed tomatoes
• 8 ounces tomato sauce
• 4 cups chicken stock
• 2 cups water
• 1 cup corn (frozen or canned)

Instructions

1. Press the Sauté button on Instant Pot, add 2 tbsp olive oil and 1 chopped onion. Cook for about 5-7 minutes or until the onion is translucent and caramelized.
2. Add diced red bell pepper and cook for another 4-5 minutes, until it’s softened.
3. Add 1 pound ground turkey, break it into smaller pieces and cook until it’s cooked through.
4. Add the seasoning (2 tbsp chili powder, 1 tsp paprika, ½ tsp dried oregano, ½ tsp onion powder, ½ tsp garlic powder, and 1 tsp salt). Then turn off the pot.
5. Then add drained and rinsed 15 oz black beans and 15 oz pinto beans, 15 oz crushed tomatoes, 8 oz tomatoes sauce, 4 cups chicken stock, and 2 cups water. Stir everything.
6. Cover with the lid and make sure that the valve is sealed. Cook on manual high pressure for 15 minutes. When done, do 10 minutes natural pressure release.
7. Open the lid, stir, and press the Sauté button again. Bring to boil, add 1 cup frozen corn, and cook for 5 minutes.
8. Serve with your favorite toppings.

28. Turkey Meatloaf

Amazing Keto Turkey Meatloaf is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘8’]

Sometimes you just want turkey meatloaf and this keto turkey meatloaf has so much flavor. Serve with mashed cauliflower. Only 4g net carbs per serving.

Ingredients

• 1 Tablespoon avocado oil
• 1 small Onion (diced)
• 2 teaspoons Minced garlic
• 2 pounds Ground turkey (85/15)
• 1/4 Cup Chopped fresh parsley
• 1 teaspoon Kosher salt
• 1/2 teaspoon Black pepper
• 1/4 Cup Chicken broth
• 2 Tablespoons Worcestershire sauce
• 2 Eggs
• 3/4 Cup almond flour (click to see my favorite)
• 3/4 Cup Sugar free ketchup

Instructions

1. Preheat the oven to 350F and coat a sheet pan with cooking spray or line with foil
2. Heat the avocado oil in a small skillet over medium heat. Add in the onion and cook until translucent. About 8 minutes. Add in the garlic and cook for 1 minute more. Remove from the heat and set aside.
3. In a large mixing bowl, add in the ground turkey, onion and garlic, parsley, salt, pepper, chicken broth, Worcestershire, eggs, and almond flour. Mix well.
4. Dump the turkey mixture in the sheet pan and form into a loaf. Spread the ketchup on top.
5. Bake in the preheated oven for 45 minutes to 1 hour, or until an internal meat thermometer reads 165F.
6. Serve

29. Turkey Taco Stuffed Peppers

Ground Turkey Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

My ground turkey stuffed peppers pack tender bell peppers with a taco filling and melty cheese. Perfect for an easy dinner or meal prep!

Ingredients

• 6 medium Bell peppers
• 3 tbsp Olive oil ((divided into 2 tbsp and 1 tbsp))
• 1/4 tsp Sea salt
• 1/2 large Red onion ((diced; ~1 cup))
• 1 1/2 lb Ground turkey
• 3 tbsp Taco seasoning
• 3/4 cup Water
• 1 14.5-oz can Diced tomatoes ((drained))
• 2 cups Cheddar cheese ((shredded))

Instructions

1. Preheat the oven to 400 degrees F (204 degrees C).
2. To prepare the peppers, chop off the tops and scoop out the seeds and ribs inside. Slice a tiny layer off the bottoms (without making a hole if possible) so that the peppers are stable standing upright.
3. Place the peppers into a stoneware baking dish, open side up. Drizzle with 2 tablespoons (30 ml) olive oil and sprinkle with sea salt.
4. Bake peppers for about 15 minutes, until they are soft and the edges are slightly puckered. Blot any extra liquid inside the peppers using paper towels.
5. Meanwhile, prepare the filling. In a large saute pan, heat the remaining tablespoon of olive oil over medium heat. Add the diced red onions and saute for 5-10 minutes, until translucent and slightly golden.
6. Push the onions to the sides of the pan and add the ground turkey in the center. Cook, breaking apart with a spatula (or for a more effective way, use a tool like this), for 8-10 minutes, until cooked through.
7. Add the taco seasoning and water to the pan. Simmer for 3-4 minutes, until the extra liquid evaporates.
8. Stir in the diced tomatoes.
9. Once the peppers are done baking, remove from the oven and reduce heat to 350 degrees F (177 degrees C). If there is any liquid inside the peppers, blot it dry with paper towels. Spoon the meat filling into the pepper cavities, filling them halfway.
10. Sprinkle with shredded cheese on top, about 2-3 tablespoons (10.4 – 15.6 grams) per pepper. Top with the remaining meat filling and remaining cheese.
11. Return to the oven for about 10 minutes, until the cheese is melted.

30. Turkey Meatballs with Almond Flour

Keto low carb turkey meatballs with almond flour is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 4

Easy and quick to make keto low carb turkey meatballs made with almond flour. This recipe is so versatile, you can totally add any greens you like (cilantro, parsley or dill will work great).

Ingredients

• 1 lb ground turkey
• 1 egg
• 3 tablespoon almond flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Mix all the ingredients in the medium size bowl. From little meatballs and set aside
2. Heat the oil in a skillet over medium heat. Place meatballs on it in one layer fry on each side for about 1-2 minutes. Then cover with the lid, lower the heat and let it cook through for another 3-5 minutes.
3. Serve with your favorite veggie or in the sandwich

31. Hearty Ground Turkey Soup with Vegetables

Ground Turkey Soup with Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Ground turkey soup with vegetables and coconut milk for a creamy, satisfying meal. This nourishing turkey soup recipe is perfect for putting on repeat during the cold months of the year! Mix it up with your favorite vegetables.

Ingredients

• 4 slices thick-cut bacon (chopped)
• 1/2 yellow onion (diced)
• 1 lb ground turkey (*)
• 3 small yukon gold potatoes (chopped)
• 2 large carrots (peeled and chopped)
• 1 medium zucchini squash (chopped)
• 4 cups chicken broth
• 1 (15-ounce) can full-fat coconut milk
• 3 cups baby spinach
• 1/2 tsp sea salt

Instructions

1. Heat a dutch oven or large pot over medium heat and add the chopped bacon. Cook until much of the fat has rendered, about 2 to 3 minutes.
2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Scoot the onions off to the side of the pot and add the ground turkey (or sausage). Brown for 2 minutes, flip, and brown another 1 to 2 minutes. Use a spatula to chop the meat into smaller pieces.
4. Add the remaining ingredients except the spinach to the pot, cover, and bring to a full boil. Reduce the heat to a gentle boil and continue cooking 20 to 30 minutes, until potatoes are cooked through. Stir in the spinach and cook until wilted, about another 2 to 3 minutes.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.