21 Easy Ground Turkey Meal Prep Ideas

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. Ground Turkey and Broccoli Pasta

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

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

One pot Ground Turkey and Broccoli Pasta made with turkey, broccoli, tomatoes and Parmesan cheese. A healthy dinner ready in 30 minutes!

Ingredients

• 1 large onion (finely chopped)
• 1 pound ground turkey
• 1 tablespoon olive oil (extra virgin)
• 3 cups any short pasta like shells or penne
• 3 cups vegetable or chicken broth (low sodium)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound smaller broccoli florets (give a few rough chops)
• 3 medium ripe tomatoes like on the vine (diced (or 2-3 cups grape tomatoes))
• 1-2 large garlic cloves (grated)
• Pinch red pepper flakes
• 1/2 cup parsley (finely chopped)
• 1/2 cup Parmesan cheese (freshly grated (not from a shaker))

Instructions

1. Preheat large Dutch oven or pot on medium heat and swirl oil to coat. Add onion and saute for 3 minutes, stirring occasionally.
2. Add ground turkey and cook for 5 minutes, breaking into pieces and stirring with spatula.
3. Add pasta, stock, salt and pepper; stir and level with spatula. Then cover and cook on low heat for 10-12 minutes, checking after 10 minutes. Brown rice pasta and any gluten free pasta cooks faster than wheat.
4. When pasta is al dente (not too soft, so it doesn’t become a mush), turn off heat and add broccoli, tomato, garlic and red pepper flakes. Stir, cover and let stand for 5 minutes.
5. Add parsley and Parmesan cheese and gently stir. Serve hot.

2. Ground Turkey Meal Prep Bowl

Ground Turkey Meal Prep Recipe 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’]

This ground turkey meal prep recipe is so EASY + HEALTHY and takes just 20 minutes to prep! It’s got protein, grains, vegetables, and flavor!

Ingredients

• 2 Tbsp. olive oil, divided
• 16 oz. ground turkey (not extra lean)
• 2 cloves minced garlic, divided
• 3/4 tsp. sea salt, divided
• 1/8 tsp. pepper, divided
• 16 oz. baby broccoli (broccolini)
• 16 oz. frozen quinoa (fully cooked, microwavable)
• spicy peanut vinaigrette

Instructions

1. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add turkey and garlic to pan. Cook for about 6-8 minutes, or until fully cooked, breaking up turkey with a spatula or back of a wooden spoon. Season with 1/2 teaspoon of the salt and a pinch of black pepper.
2. Transfer turkey to a bowl or plate and wipe out pan. Heat remaining 1 tablespoon of olive oil in same pan over high heat. Add baby broccoli and rest of the garlic to pan. Stir and cook for about 2 minutes, until slightly brown. Carefully pour in 1/8 cup water into the pan and cover. Turn down heat to medium-high and cook for another 4-6 minutes, until broccoli is tender-crisp.
3. Meanwhile, cook quinoa according to package instructions.
4. Divide quinoa, turkey, and baby broccoli into 4 containers. Serve with spicy peanut vinaigrette. (I used about 1-2 tablespoons per bowl.)
5. Store in the refrigerator, when ready to eat, heat in microwave until hot and drizzle with dressing.

3. Stir Fried Udon Noodles

Yaki Udon | Stir Fried Udon Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘2’]

Yaki udon is an easy Japanese stir fried udon noodle recipe ready in 20 minutes! Stir fried udon noodles with a savory 5 ingredient yaki udon noodle sauce.

Ingredients

• 2 packets udon noodles (total 13 oz vacuum packed noodles; see Note 1)
• 2½ cups stir fry vegetables (chopped (I used mushrooms, bok choy, onions))
• 2 stalks scallions (cut 2 inches long)
• ½ lb ground meat (beef, chicken, turkey, pork, shrimp)
• 1 Tablespoon avocado oil
• 2½ Tablespoons dark soy sauce (see Note 2)
• 2 Tablespoons oyster sauce (see Note 3)
• 1 Tablespoon mirin (see Note 4)
• 2 teaspoons brown sugar
• ½ teaspoon rice wine vinegar

Instructions

1. Sauce: Mix all the ingredients for the sauce in a small bowl and set aside.

Cook the Udon Noodles

1. Remove your udon noodles from its package and add it to a pot of boiling water. Frozen udon noodles can be added directly to the pot of boiling water. Stir gently until your udon noodles are separated and pliable. This should take 1 – 2 minutes. They come precooked so avoid overcooking them as they can get too soft.
2. Rinse and drain your noodles under cold water. If not using right away, drizzle on a little bit of oil to keep them from sticking.

Stir Fry

1. Heat your pan over high heat and add the oil. Add in the ground meat and stir fry until almost cooked. Add the vegetables and stir fry until meat is fully cooked and vegetables are soft. Next add in the noodles, sauce, and scallions. Add less sauce if you prefer. Continue stir frying for about 3 minutes or until well combined. Serve immediately.

4. Egg Roll in a Bowl

Egg Roll in a Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT13M · Total: PT23M · Yield: [‘6’]

This Healthy Egg Roll in a Bowl has all of the great flavor of Egg Rolls, but it’s an Easy One Pan Meal without the grain wrapper!

Ingredients

• 1 1/2 pounds ground beef or sausage ((turkey, chicken or game meat can also be used))
• 2 medium onions ((finely chopped / minced))
• 1 1/2 tablespoons unrefined sesame oil ((use another oil for AIP))
• 1 1/2 teaspoons ginger ((powdered))
• 1/2 teaspoon black pepper ((omit for AIP))
• 1 teaspoon garlic granules ((or 4 cloves garlic, minced))
• 1/2 teaspoon salt ((or to taste))
• 1/16 teaspoon stevia extract ((optional – See Recipe Notes))
• 1/2 tablespoon crushed red pepper ((optional. Adjust to taste.))
• 2 tablespoons white wine ((omit or substitute more broth for AIP))
• 1/3 cup beef broth ((see vegan option above))
• 9 cups shredded cabbage ((see notes))
• 1 1/2 cups shredded carrot
• 4 teaspoons tamari ((or to taste – see substitute options above))
• green onion ((for garnish))
• cauliflower rice ((or rice))

Instructions

1. Place meat in large pan and cook until browned.
2. On medium high heat, add the onions, garlic, and sesame oil. Cook until lightly browned.
3. Reduce heat to medium.
4. Add spices, sweetener, red pepper, wine, and broth to the pan and stir well.
5. Add the cabbage and stir to coat.
6. Cook, stirring frequently until the cabbage slightly wilts.
7. Add carrots and cook for 2-3 minutes until soft.
8. Add tamari to taste and adjust flavorings as desired.
9. Serve plain or over rice or cauliflower rice.
10. Garnish with green onions if desired.

5. Air Fryer Turkey Meatballs

Turkey Meatball Recipe (Air Fryer) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT20M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

These Air Fryer Turkey Meatballs incorporate good fats like Greek yogurt and olive oil to ensure a juicy (never dry!) and flavorful result every time.

Ingredients

• 2/3 cup panko breadcrumbs
• 1/4 cup milk
• 2 tablespoons olive oil
• 1/4 cup Greek yogurt
• 3 garlic cloves (minced)
• 1/3 cup minced white onion
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• Pinch red pepper flakes
• 1 pound 85% lean ground turkey
• Nonstick cooking spray
• 1 cup Greek yogurt
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh mint
• Pinch of kosher salt and ground black pepper

Instructions Make the Meatballs:

1. In large bowl, stir together breadcrumbs, milk, oil and yogurt. Let stand 5 minutes.
2. Add garlic, onion, oregano, salt, pepper and red pepper flakes and stir until well combined.
3. Add turkey and stir (or mix with hands) until just combined. Do not overmix. Using hands, gently form into 24 meatballs (each using about 1-1/2 tablespoons of meat mixture and ending up about 1-inch wide).
4. If necessary, preheat or set air fryer to 400 degrees F. Spray air fryer basket with cooking spray. In batches, transfer meatballs to basket and cook 10 minutes or until lightly browned and internal temperature reaches 165 degrees F, turning once.

Make Yogurt Sauce:

1. In small bowl, stir together yogurt, dill, mint and salt and pepper.
2. Serve meatballs with yogurt sauce.

6. Asian Turkey Meatballs

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 meatballs’]

Tossed in a delicious but simple sauce, these Asian turkey meatballs are perfect as an appetizer or as meal served over some rice.

Ingredients

• 1 lb ground turkey
• 1/2 cup Panko breadcrumbs
• 2 green onions, diced
• 2 garlic cloves, minced
• 1 inch fresh ginger, grated
• 1 large egg
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1/4 tsp crushed red pepper flakes
• 1/2 cup hoisin sauce
• 1/4 cup low-sodium soy sauce
• 1/4 cup rice wine vinegar
• 1 tsp sesame oil
• 4 garlic cloves, minced
• 1 inch fresh ginger, finely chopped
• 1/4 cup water
• 1 tbsp cornstarch
• toasted sesame seeds and green onions for garnish

Instructions

1. Preheat oven to 425°F. In a large bowl, combine the ground turkey, breadcrumbs, green onion, garlic, ginger, egg, soy sauce, sesame oil and red pepper flakes. Squish the mixture with your hands until mixed. The mixture should be fairly wet.
2. Use wet hands or an ice cream scoop to shape the meatballs to desired size, usually golf ball size. Put some parchment paper on a baking sheet and place meatballs in single layer. Bake for about 15 to 20 minutes or until meatballs start to brown on top.
3. While meatballs are baking, make the glaze. In a large sauce pan, add the hoisin sauce, soy sauce, rice wine vinegar, sesame oil, garlic and ginger and heat over medium heat for 5 minutes. Whisk together the water and cornstarch in a measuring cup and add to the sauce. Cook for another 5 minutes until thickened.
4. Add the meatballs, tossing to coat. Top with sesame seeds and green onions.

7. Turkey Enchilada Casserole

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

Recipe details: Prep: PT20M · Cook: PT35M · Total: PT55M · Yield: [‘4’, ‘4 people’]

A great meal to mix up holiday leftovers or an easy and tasty weeknight dish with protein substitutions like ground beef or chicken. Easy to make gluten free by using all corn tortillas.

Ingredients

• 1 tablespoon olive oil
• 1 pound cooked leftover turkey, chopped up or ground turkey, beef, or chicken
• 2 medium shallots, chopped
• 1/2 cup corn (fresh, frozen or canned)
• 1 red bell pepper, chopped
• 1 jalapeño, de-seeded and minced
• 1 15oz can black beans
• 1 teaspoon ground cumin
• 2 cups enchilada sauce
• corn or flour tortillas
• 1/2 cup American cheese (or Monterey Jack if you can tolerate it)
• kosher salt and pepper
• 2 tablespoons all purpose flour (or gluten free)
• 2 tablespoons olive oil
• 1 tablespoon tomato paste*
• 1 tablespoon chili powder*
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 2 cups vegetable or chicken broth

Instructions

1. Preheat oven to 375 degrees F. In a small pot, combine olive oil and flour over medium heat and stir until smooth and starting to bubble, about 1-2 minutes. Add tomato paste and spices, then pour in chicken broth slowly, whisking everything continuously so that it becomes smooth. Turn the heat up till I just begins to boil and then simmer over medium heat until thick, about 5-6 minutes. Remove from heat and add salt and pepper to taste. This sauce can be made ahead and stored in the fridge.
2. In a large pan, add olive oil over medium heat (if you have uncooked meat you can add it here). Add chopped shallots, corn, red bell pepper, and jalapeno, stirring till just cooked through – about 2 minutes. Drain the canned black beans and add them to the pan along with cumin and the cooked meat. Season with salt and pepper to taste.
3. In a 9×9 inch baking dish add a little enchilada sauce to the bottom, enough to just cover it. Cut the tortillas into halves and layer it with the straight side sticking outwards so it forms a nice square and the rounded parts will overlap on the inside. Add a little bit of cheese, meat mixture, and a layer of sauce. Continue with this pattern until you reach the top of the baking dish, finishing with the remaining sauce and extra cheese. Cover with a sheet of tin foil.
4. Bake at 375° for 25 minutes then remove the foil and bake another 10 minutes uncovered, 35 minutes total. The top should be bubbling and the cheese melted nicely and lightly brown. Serve warm.

8. 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: PT5M · Cook: PT25M · Total: PT30M · Yield: 6

This Ground Turkey Sweet Potato Skillet is a healthy, flavourful gluten-free meal that can be made in one pot for your whole family to enjoy!

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 pound ground turkey
• 1.5 tablespoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup onion, diced
• 1 yellow bell pepper
• 3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
• ½ cup water
• ½ cup mozzarella, shredded
• ¼ cup fresh cilantro, chopped

Instructions

1. Heat a large cast iron skillet over medium-high heat. Add oil, then the garlic and cook for 1 minute before adding the ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.
2. Add cumin, chili powder, salt and pepper. Stir well to incorporate.
3. Add onion and bell pepper, and cook for 3-4 minutes. Add diced sweet potato and water. Stir and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften. Add additional water during this process if needed to keep the meat from drying out.
4. Remove lid and add additional salt and pepper if needed. Top with shredded mozzarella and allow it to melt. Remove skillet from heat and garnish with fresh cilantro before serving.

9. Red Curry Turkey Meatballs

The BEST Easy Thai Red Curry Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [’15’, ’15 Meatballs’]

These juicy, tender Thai meatballs are bursting with bold, exotic flavours. The perfect balance of spicy, sweet, and savoury, with a hint of lemongrass and coriander. And they’re ready in 30 minutes!

Ingredients

• 500 g turkey mince (ground turkey)
• 1/2 bunch coriander (cilantro) (chopped)
• 3 garlic cloves (grated or minced)
• 2 tablespoons fresh ginger (minced)
• 2 tablespoons oil (for searing the meatballs)
• 1 small brown onion (finely diced)
• 100 g Thai red curry paste
• 400 g tin full fat coconut milk
• juice of 1 lime
• 1/2 bunch bunch fresh basil (chopped)
• 1/2 bunch bunch fresh coriander (chopped)
• 1/2 teaspoon chili flakes (optional)
• 3 spring onions (finely sliced)

Instructions

1. To make the meatballs, mix the turkey mince, fresh garlic and ginger in a medium bowl. Mix in the chopped coriander. Use a tablespoon to scoop the measure out the meatballs. Roll them with damp hands and place them on a lined baking tray while you continue to roll them.
2. Heat the oil in a medium nonstick skillet. Once the oil is hot, add the meatballs and sear on all sides until the meatballs are golden. Remove them to a plate while you make the red curry sauce.
3. Sauce
4. To make the curry sauce, drain all but 1 tablespoon of oil from the pan. Add the diced onion to the pan and cook for about 5 minutes until the onions are soft and translucent. Add the Thai red curry paste to the pan and use a whisk to stir it around the pan. Pour the coconut milk into the pan and use a whisk to stir into the curry paste until smooth sauce forms. *Add in the chilli flakes for extra heat.
5. Bring the sauce to a simmer and add the meatballs back to the sauce. Cook the meatballs for a further 15-20 minutes or until they are cooked through. Stir in the fresh basil, chopped coriander and top with sliced spring onions.

10. Sweet Potato Turkey Chili

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

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT60M · Yield: [‘6’, ‘6 servings’]

This hearty sweet potato turkey chili is loaded with ground turkey, sweet potatoes, and smoky spices. It’s cozy, comforting, and easy to make!

Ingredients

• 2 pounds sweet potatoes
• 1 medium red onion
• 2 large tomatoes
• 2 Tablespoons olive oil
• 1 ½ pounds ground turkey
• 1 Tablespoon ground cumin
• 1 Tablespoon chili powder
• 1 Tablespoon garlic powder
• 1 ½ teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 cups chicken broth
• avocado (optional, for garnish)

Instructions

1. Peel and chop the sweet potatoes into one-inch cubes and steam them using either an Instant Pot or a steamer basket. (Instructions Below)
2. While the sweet potatoes are steaming, dice the onions and chop the tomatoes, and set them both aside.
3. Heat a dutch oven or large pot on the stovetop over medium heat and add the olive oil and diced onions. Cook the onions, while stirring occasionally, for 3-5 minutes until they start to soften and are slightly translucent.
4. Add in the ground turkey, cumin, chili powder, garlic powder, salt and pepper and cook, stirring occasionally, for 5-7 minutes until the turkey is browned and cooked through.
5. Stir in the chopped tomatoes and chicken broth and reduce the heat to medium low.
6. Mash or puree the steamed sweet potatoes to the desired consistency and stir them into the chili.
7. Bring the chili to a boil over medium high heat and then reduce the heat to medium low. Simmer for 20-30 minutes until the chili is slightly thickened and the tomatoes are cooked.
8. Serve topped with sliced avocado if desired.

11. Turkey Taco Soup

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

Recipe details: Prep: PT3M · Cook: PT27M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Stovetop or slow cooker Turkey Taco Soup with ground turkey, beans, corn, and a perfectly seasoned broth. Hearty and filling 30 minute soup.

Ingredients

• 2 pounds ground turkey
• 3 x 15 ounces cans tomato sauce (low sodium)
• 2 x 15 ounces cans red kidney beans (low sodium, rinsed & drained)
• 3 cups corn (frozen or canned (drained))
• 2 tablespoons taco seasoning
• 2 tablespoons onion powder or flakes
• 1 tablespoons maple syrup or honey
• 1 teaspoon salt
• Ground black pepper (to taste)
• 4 cups water or chicken broth (low sodium)
• Oil (for frying)
• Cilantro, sour cream, lime, avocado, green onion, tortilla chips (for serving)

Instructions Stovetop Method:

1. Preheat large dutch oven or heavy bottom pot on medium – high heat, swirl a bit of oil to coat, and add ground turkey. Cook for 5 – 7 minutes, stirring occasionally and breaking into pieces.
2. Add taco seasoning and cook for 1 more minute, stirring frequently.
3. Add tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water; and stir.
4. Cover, bring to a boil, reduce heat to low and simmer for 20-60 minutes. Longer cook time means deeper flavors but overall soup is ready fast.

Slow Cooker Method:

1. Preheat large non-stick skillet on medium – high heat, swirl a bit of oil to coat, and add turkey. Cook for 5 – 7 minutes, stirring occasionally and breaking into pieces. Add taco seasoning and cook for 1 more minute, stirring frequently.
2. Transfer to a large slow cooker along with tomato sauce, beans, corn, onion powder, maple syrup, salt, pepper, water or broth and stir. Cover and cook on Low for 7 – 8 hours or on High for 3 – 4 hours.
3. Serving: Serve taco soup hot with cilantro, sour cream or yogurt, lime, avocado, green onion and tortilla chips.

12. 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!

13. Ground Turkey Meatloaf Muffins

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

Ingredients

• 1 lb (450 g) ground turkey
• 1/2 cup (40 g) old-fashioned oats
• 2 large eggs
• 1 small onion, finely chopped (about 1/4 cup)
• 2 cloves garlic, minced
• 1/4 cup (60 ml) milk
• 2 tablespoons chopped fresh parsley
• 2 tablespoons ketchup
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. 1. Preheat oven to 375°F (190°C) and lightly grease or line a muffin tin with cups.
2. 2. In a large bowl, combine the turkey, oats, eggs, onion, garlic, milk, parsley, Worcestershire, oregano, salt, and pepper until just combined.
3. 3. Divide the mixture evenly into 8 portions and press each portion into a muffin cup, shaping into a small loaf.
4. 4. Brush the tops with ketchup or place a small dollop on each for glaze.
5. 5. Bake for 18–22 minutes, until the meat is cooked through and an internal temperature reaches 165°F (74°C).
6. 6. Let muffins rest 5 minutes before serving; enjoy with a side salad or steamed vegetables.

14. Turkey Skillet Dinner

Turkey Skillet Dinner with Sweet Potatoes and Kale is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

One pot wonder, just 5 ingredients and you have a healthy well balanced meal in 30 minutes.

Ingredients

• 2 Tbs olive oil
• 2 pounds lean ground turkey
• 1 small onion (diced)
• 3 cups sweet potatoes (peeled and cut into chunks)
• 3 cups Kale or Spinach
• 1/4 cup crumbled goat cheese (or more to taste)
• Salt and Pepper to taste.
• parsley (optional for garnish)

Instructions

1. Warm the olive oil in a skillet
2. Add onions and saute until translucent, 5 minutes.
3. Add the ground turkey, browning and breaking up until cooked through.
4. Add the sweet potatoes, and cover. (you may need to add a little water) Cook until tender, 10-15 minutes.
5. Add the Kale, and cook until wilted.
6. Add the cheese.
7. Garnish with parsley if desired.

15. Deluxe Turkey Burger Salad

Turkey Burger Salad 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’]

Looking for a satisfying ground turkey salad? This Turkey Burger Salad has juicy patties, a creamy sun-dried tomato dressing and fresh toppings – without the bun.

Ingredients

• 5 tablespoons buttermilk
• 1/4 cup mayonnaise
• 2 tablespoons drained sun dried tomatoes in oil
• 2 tablespoons sour cream
• 1 tablespoon fresh lemon juice
• 2 teaspoon chopped chives
• 1 teaspoon minced garlic
• 1/2 teaspoon grated lemon zest
• 1 pound ground turkey
• 1 tablespoon Montreal steak seasoning
• 1 tablespoon olive oil
• 1 large head green leaf lettuce (torn into bite-sized pieces)
• 1 avocado (peeled, pitted and sliced)
• 3/4 cup grape or cherry tomatoes (halved if large)
• 1/2 cup croutons
• 1/2 cup crumbled feta cheese
• 1/2 cup sliced red onion

Instructions Make the Sun Dried Tomato Dressing:

1. In food processor, blend buttermilk, mayonnaise, sun dried tomatoes, sour cream, lemon juice, chives, garlic and lemon zest until smooth.

Make the Turkey Burger Salad:

1. Preheat oven to 350 degrees F. In medium bowl (or just using container turkey comes in), sprinkle turkey with steak seasoning and mix with hands until well combined. Form turkey into golf ball-sized meatballs, then flatten into patties. Place on plate.
2. Heat oil in large nonstick skillet over medium heat. In batches if necessary, cook turkey patties 3 minutes per side or until golden brown.
3. Transfer patties to rimmed baking pan and transfer to oven. Bake 4 to 6 minutes or until internal temperature of patties reaches 165 degrees F.
4. Arrange lettuce on large platter. Top with avocado, grape tomatoes, croutons, cheese, onion, and turkey patties. Serve with Sun Dried Tomato Dressing.

16. 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.

17. Ground Turkey Asparagus Skillet

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

This easy to make ground turkey dinner skillet will get dinner on the table in no time!

Ingredients

• 1 lb. ground turkey
• 1 lb. asparagus ((cleaned and chopped))
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 2 tsp. dried parsley
• salt and pepper ((to taste after cooking))
• 2 tbsp. oil ((more as needed or use chicken broth to lower fat content))

Instructions

1. In a large skillet, warm the oil.
2. Add the meat and stir to scramble while cooking until browned.
3. Add in the spices and asparagus and continue cooking until the meat is cooked through.
4. Serve over whole grain pasta, brown rice or enjoy as is for a lower carb option.
5. NOTE: If your skillet starts to dry out before the asparagus is fully cooked, you can either add more oil, or use a ½ cup of chicken or vegetable broth to finish cooking everything. I use chicken broth when needed.

18. Mini Turkey Meatloaves

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

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘4’, ‘4 meatloaves’]

The best juicy Mini Turkey Meatloaves that are gluten, grain, and egg-free. Moist, juicy, and perfect comfort food. Be sure to follow the instructions for this super easy to make Mini Turkey Meatloaves. 

Ingredients

• 1 lb ground turkey (best ground turkey thigh meat or a combination of thigh and breast)
• 2 large shallots
• 4-5 oz. mushrooms (baby bella, white, or cremini)
• About ⅓ cup + artichoke from a jar soaked in olive oil
• ¼ cup sun-dried tomatoes from a jar soaked in olive oil
• ¾ tsp coarse sea salt
• ¼ tsp ground black pepper
• ¼ tsp your favorite dried herbs (basil, thyme…etc.)
• ⅓ to ½ cup almond flour*
• 1 egg (well beaten (or ¼ cup unsweetened applesauce)*)
• ⅔ cup Italian parsley (finely chopped)
• 5-6 pieces sun dried tomatoes from a jar soaked in olive oil (finely chopped)
• Handful almond slices
• Half of one whole lemon juice (or to taste)
• 1 tbsp olive oil

Instructions

1. Finely chop shallots and dice/chop mushrooms to smaller bites. (if use food processor it’ll be too fine and the meat texture will be mushy).
2. Toss sun-dried tomatoes and artichoke in a food processor. Pulse a few times until they are finely chopped.
3. Combine all ingredients listed under “meatloaves” – see more info in the notes section about flour and egg (applesauce) ratio. Form 4 equal size mini meatloaves (about ¼ lb each loaf) in 5 x 2 ½ inches loaf shape.
4. Line a large sheet pan with parchment paper and bake the loaves at 375F for 40 minutes or until cooked through. In the meantime prepare “sauce topping” and set aside in the fridge until ready to serve.
5. Serve the meatloaves hot or in room temperature with a lovely citrus and slightly tart herb topping.

19. Kale Turkey Pasta Bake

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

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT55M · Yield: [‘8’, ‘8 servings’]

Ground Turkey Pasta Bake is a family friendly casserole made with ground turkey, pasta, kale, and a light sprinkling of bubbly melty cheese.

Ingredients

• 1 pound ground turkey (extra lean)
• 3 cups whole wheat penne or fusilli pasta (uncooked (10 ounces))
• 4 – 5 cups kale ( stems removed & chopped)
• 1 large onion ( finely chopped)
• 4 large garlic cloves ( minced)
• 1 tablespoon olive oil ( extra virgin)
• 1 tablespoon oregano (dried)
• 1 teaspoon rosemary (dried)
• 1 teaspoon basil (dried)
• Pinch of red pepper flakes
• 1/2 teaspoon salt
• Ground black pepper ( to taste)
• 28 ounces tomato sauce (low sodium)
• 1 tablespoon honey or maple syrup
• 1 tablespoon balsamic vinegar
• 1 cup pasta water
• 2 cups mozzarella cheese (shredded & divided (6 ounces))
• 1/3 cup Italian parsley (chopped)
• Cooking spray (I use Misto)

Instructions

1. Cook pasta al dente as per package instructions, undercooking by 4 minutes. Drain, reserving 1 cup of pasta water, and set aside. Preheat oven to 350 degrees F and spray 9 x 13 baking dish with cooking spray.
2. In the meanwhile, preheat large skillet on medium heat and add olive oil. Add onion and garlic, sauté for 2 – 3 minutes, stirring occasionally. Add oregano, rosemary, basil, pinch of red pepper flakes, salt and pepper. Cook for 30 seconds, stirring a few times. Add ground turkey and cook for another 5-7 minutes, breaking meat into pieces and stirring occasionally.
3. Add tomato sauce, honey, balsamic vinegar and pasta water. Stir, bring to a boil and simmer for 2 minutes. Add kale and stir to combine.
4. Now add cooked pasta and stir to combine more.
5. Transfer half of the mixture in previously prepared baking dish and sprinkle with 1 cup cheese. Add remaining pasta meat mixture and sprinkle with remaining 1 cup cheese. Cover with foil and bake for 20 minutes.
6. Remove from the oven, let stand for 10 minutes, garnish with parsley and serve hot. With a glass of red wine. OMG, so good!

20. Ground Turkey Stir Fry

Ground Turkey Stir Fry 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’]

This ground turkey stir fry recipe is quick, easy, filled with plenty of veggies, and has a delicious homemade sauce! It’s great over rice or noodles.

Ingredients

• 1 pound ground turkey
• 2 tablespoons olive oil (divided)
• 1/2 medium onion (cut into bite-size pieces)
• 5 ounces mushrooms (I used cremini) (cut into quarters)
• 1 cup cabbage (chopped)
• 1 medium red bell pepper (chopped)
• 2 cups broccoli florets (cut small)
• Salt & pepper (to taste)
• Optional, for serving: chopped scallions, sesame seeds
• 1 teaspoon fresh ginger (grated)
• 3 cloves garlic (minced)
• 3 tablespoons hoisin sauce
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon sriracha sauce
• 1/2 teaspoon apple cider vinegar or rice vinegar
• 1/2 cup chicken broth
• 1 tablespoon cornstarch

Instructions

1. Prep all ingredients before getting started. Add the sauce ingredients to a bowl and whisk together.
2. Add one tablespoon of olive oil and the ground turkey to a large skillet and sauté it until it’s cooked through over medium-high heat (about 8-10 minutes), breaking the meat up with your spoon as you go along.
3. Transfer the meat to a plate or bowl.
4. Add the rest of the olive oil to the same skillet and sauté the onion for about a minute.
5. Add in the remaining vegetables and cook them for 3-4 minutes, stirring often. Veggies will end up tender-crisp, but you can cook them for a bit longer if you prefer.
6. Add the turkey back into the skillet, then stir in the sauce. Let it bubble up for a minute or two so it thickens a bit (this isn’t a super thick sauce). Continue stirring so everything is nicely coated. Season with salt & pepper as needed.
7. Serve over rice or noodles. I served it with chopped scallions sprinkled on top.

21. Thai Slow-Cooker Thai Coconut Ground Turkey

Thai Slow Cooker Ground Turkey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT180M · Total: PT190M · Yield: [‘8’, ‘8 Servings’]

This Thai slow cooker ground turkey recipe is an easy & nutritious dinner that only takes 10 minutes to prepare. It can be served in many ways including over rice or noodles.

Ingredients

• 15 ounces coconut milk
• ½ cup soy sauce
• ¼ cup hoisin sauce
• 2 Tablespoons brown sugar (or coconut sugar)
• 2 Tablespoons sweet chili sauce
• 1 tsp sesame oil
• ¼ tsp powdered ginger
• 20 ounces ground turkey
• 1 Tablespoon minced garlic
• 1 Tablespoon sesame oil
• ½ cup finely diced onion
• 1 bell pepper (any color, diced)
• ½ cup edamame (shelled)
• 1 Tablespoon cornstarch (or arrowroot powder)
• 1 Tablespoon water

Instructions

1. Add coconut milk, soy sauce, hoisin sauce, brown sugar, chili sauce, sesame oil and powdered ginger to the container of a slow cooker. Whisk together until smooth. Set slow cooker off to the side.
2. In a large skillet, heat 1 Tablespoon sesame oil. Add ground turkey, minced garlic and onion and cook until turkey is browned (about 10 minutes), stirring often.
3. Add the cooked turkey mixture to the crock pot and stir until it’s evenly distributed in the sauce.
4. Add diced bell peppers (or any color of your choosing) and edamame to the crockpot and stir.
5. Cook on high for 2 hours, or low for 4 hours, until the veggies are cooked to your liking.
6. To thicken the sauce: Mix together cornstarch and water, add to crock pot and cook on high for 30-60 minutes, with the lid slightly ajar. 
7. Once veggies are cooked to your liking and sauce is thick, serve over rice or noodles.

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.