31 Healthy Low Calorie Turkey Recipes

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. Turkey Stock

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

Ingredients

• 2–3 pounds turkey bones or carcass
• 1 large onion, quartered
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, crushed
• 2 bay leaves
• 1 teaspoon whole peppercorns
• 8 cups cold water
• Optional: fresh parsley stems, thyme sprigs
• Salt to taste after simmering

Instructions

1. 1. Place bones in a large stockpot and cover with water; bring to a gentle simmer and skim off any foam.
2. 2. Add onion, carrots, celery, garlic, bay leaves, peppercorns, and optional herbs; maintain a gentle simmer for 2–4 hours, adding water as needed.
3. 3. Strain the stock through a fine-mesh sieve into another pot or heatproof container; discard solids and cool slightly.
4. 4. Refrigerate until the fat rises to the top and hardens, then skim off fat; season with salt to taste before using.
5. 5. Use as a base for soups, stews, sauces, or braises; freeze leftovers for later use.

2. Turkey Sausage Frittata

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

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: [’18’, ’18 muffins’]

Packed with lots of nutrients, the healthy Turkey Sausage Frittata Recipe fits into your busy lifestyle as well. I started making this recipe as part of my meal prep breakfast. I cook them on Monday morning and they last almost every weekday morning even when the boys eat one.Â

Ingredients

• 1 pound turkey breakfast sausage
• 2 cups roasted cauliflower
• 2 cups roasted mushrooms
• 10 large egg whites
• 5 large eggs
• ¼ cup unsweetened unflavored almond milk
• 1 cup Colby cheese (shredded )
• ¼ cup goat cheese crumbles
• ¼ teaspoon salt
• ¼ teaspoon black pepper

Instructions

1. Preheat oven to 375 degrees F
2. Liberally coat muffin tins with olive oil spray
3. Wash, dry, and chop vegetables into small pieces. Roasted 20 to 25 minutes. Remove from oven and allow to cool.
4. Meanwhile, cook sausage over medium heat. Chop it into small pieces as it browns. Remove and drain on paper towels.
5. In a large bowl, whisk egg whites, eggs, milk, salt, and pepper.
6. Add approximately 1 tablespoon sausage to the bottom of 18 muffin tins. Top with approximately 1/2 tablespoon cauliflower and 1/2 tablespoon mushrooms.
7. Pour egg mixture carefully into tins. Top with goat cheese and cheddar Colby cheese.
8. Bake 24 to 27 minutes.Â
9. Allow them to cool 5 minutes before removing and serving.
10. Cool completely before refrigerating.

3. Healthy Turkey Meatballs

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘4’, ‘4 servings of 6 meatballs’]

Italian Turkey Meatballs are a quick dinner idea that your family will love! Low fat, high protein and delicious plain or in sauce. Easy to make gluten free, too.

Ingredients

• 1 lb ground turkey
• 1 egg
• ½ cup breadcrumbs
• ½ cup minced onion
• 2 tablespoons milk
• 1 tablespoon extra virgin olive oil
• 1 tablespoon minced garlic (about 3 cloves)
• ½ teaspoon black pepper
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon salt
• ¼ cup grated Parmesan cheese

Instructions Oven Instructions:

1. Preheat the oven to 400 degrees F and prepare a parchment lined baking sheet.
2. Mix all the ingredients together in a large bowl until thoroughly combined.
3. Shape 2 tablespoons of the mixture into a ball, and repeat until 16 meatballs have been formed. Place on a baking sheet.
4. Bake the meatballs for 20 minutes at 400 degrees F or until they are golden brown.
5. Serve with your favorite sauce and pasta.

Instant Pot Instructions

1. Mix all ingredients together in a large bowl until combined. Roll into approximately 2 inch balls and place on cookie sheet.
2. Freeze meatballs for 10 minutes to make them easier to handle.
3. Once meatballs have been frozen, place trivet insert into Instant Pot. Pour 1 cup of water into bottom of pot.
4. Place meatballs on top of trivet, stacking as needed.
5. Cover instant pot and make sure the pressure release is set to sealing. Set instant pot to pressure cook for 7 minutes.
6. Allow pressure to naturally release for 5 minutes. Release any remaining pressure and remove with tongs.
7. See Notes for additional tips/tricks for cooking meatballs in instant pot.
8. Serve with your favorite sauce and pasta.

Air Fryer Instructions

1. Preheat air fryer to 400 degrees.
2. Mix all ingredients together in a large bowl until thoroughly combined
3. Roll into approximately 2 inch balls and place in greased air fryer basket
4. Air Fry at 400 for 12-15 minutes until golden brown, allow to cool + enjoy!
5. Serve with your favorite sauce and pasta.

4. Turkey Kebabs

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

Ingredients

• 1.5 pounds boneless skinless turkey breast, cut into 1- to 1.5-inch cubes
• 2 tablespoons olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• salt and black pepper to taste
• 1 red bell pepper, cut into chunks
• 1 small red onion, cut into wedges
• wooden skewers, soaked in water before grilling

Instructions

1. In a large bowl, whisk olive oil, lemon juice, garlic, paprika, cumin, salt, and pepper. Add turkey cubes and toss to coat. Let marinate 20–30 minutes.
2. Thread turkey pieces onto skewers, alternating with pepper and onion.
3. Preheat grill or grill pan to medium-high heat. Cook kebabs, turning occasionally, until the turkey is cooked through and juices run clear, about 8–12 minutes.
4. Remove from heat and rest 5 minutes. Serve with a side such as rice, couscous, or a fresh salad.

5. Egg Muffin Cups

Egg Muffin Cups with Turkey Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT18M · Total: PT23M · Yield: [’12’, ’12 servings’]

These individual-sized egg muffin cups with turkey bacon are fantastic make-ahead breakfast morsels. They are high in protein, low in carbs and only 80 calories each.

Ingredients

• 6 slices turkey bacon
• 5 large eggs
• 11 egg whites (1 1/4 cups)
• ½ cup low fat cottage cheese
• ¼ teaspoon salt
• ½ teaspoon ground black pepper
• 2 scallions (chopped)
• ½ cup cheddar cheese

Instructions

1. Pre-heat the oven to 350°F and spray a 12-cup muffin tin with non-stick spray.
2. Cook the turkey bacon in a skillet until it is browned then chop it into small bits.
3. Place the eggs, egg whites, and cottage cheese in a blender and blend until smooth.
4. Pour the egg mixture into the muffin cups. Divide the bacon bits and chopped scallions among the muffin tins. Sprinkle the tops with the shredded cheese.
5. Bake for 18 to 22 minutes or until the centers are set. The eggs will puff up when they are done and sink back down when they cool.
6. Allow the eggs to cool then run a knife around the edges and remove them from the muffin tin.
7. Serve with salsa and sour cream if desired.

6. Turkey Spaghetti Sauce

Weeknight Turkey Meat Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’]

This easy sauce is packed with vegetables yet so delicious! Enjoy it on its own, with pasta, use it in lasagna and more.

Ingredients

• 1 tbsp olive oil
• 2 yellow onions (diced (about 2 cups))
• 2 carrots (shredded (about 3 cups))
• 1 medium zucchini (shredded (about 3 cups))
• 4-6 cloves garlic (minced (about 2 tbsp))
• 1 lb ground turkey
• 28 oz can crushed tomatoes
• 2 tbsp balsamic vinegar
• 2 tsp fine sea salt
• 1 tsp black pepper
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes

Instructions

1. In a large pot over medium heat, add the olive oil, onions and vegetables and saute until nearly softened, about 5 minutes. Add garlic and stir until fragrant, about 1 additional minute.
2. Add the ground turkey and stir often, breaking up into small chunks, until browned, about 6-7 minutes.
3. Stir in the tomatoes, vinegar and seasonings. Reduce heat to medium low, cover and allow to simmer for about 30 minutes, stirring occasionally.
4. Serve.

7. Ground Turkey Skillet with Veggies

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

Recipe details: Prep: PT5M · Cook: PT20M · Yield: [‘4’]

This ground turkey skillet with veggies gives you a whole meal—actually, multiple meals—in a single dish!

Ingredients

• 1 lb Lean ground turkey
• Garlic (5 cloves, minced)
• Olive oil (1 tbsp)
• 580 g zucchini (we used 3 squashes)
• Fire roasted diced tomatoes (14.5 oz)
• 2 cups Spinach (85 g)
• 3 tbsp Parmesan cheese (15g)
• Frozen riced cauliflower (10 oz bag)
• Paprika (1 tsp)
• Cumin (1 tsp)
• Cayenne (¼ tsp)
• Salt & pepper (1/2 tsp)
• Optional: red pepper flakes (sprinkle)

Instructions

1. Gather all ingredients.
2. Slice zucchini & garlic. Set aside.
3. Add seasonings to a small bowl. Mix and set aside.
4. Heat a large skillet over medium-high heat.
5. Add turkey to a large skillet. Brown. When finished browning, drain. Add ½ of the seasoning mixture to the turkey. Stir to coat. Add the cooked meat to a separate bowl and set aside.
6. Place the skillet back on the heat. Add olive oil.
7. Add garlic to the skillet. Cook for about 2 minutes.
8. Pour the bag of frozen riced cauliflower to the skillet. Cook for about 5-7 minutes, until cauliflower is cooked.
9. Add zucchini. Cook for 10 minutes. Add remaining seasoning and mix.
10. Cut the heat to low.
11. Add spinach to the skillet. Cook for about 2 minutes, until leaves are wilted.
12. Add meat and tomatoes. Stir well.
13. Remove from heat. Stir in parmesan cheese. Sprinkle with red pepper flakes.
14. Enjoy!

8. Roast Turkey Breast

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

Ingredients

• 2.5–3 lb skin-on turkey breast (bone-in optional)
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup low-sodium chicken broth or water

Instructions

1. Preheat oven to 375°F (190°C). In a small bowl, combine olive oil, garlic, thyme, rosemary, salt, and pepper to form a paste.
2. Rub the herb mixture over the turkey breast, including under the skin if possible. Place the breast in a roasting pan and pour broth around it.
3. Roast until an instant-read thermometer reads 165°F (74°C) in the thickest part, about 1.5 to 2 hours depending on size. Baste once or twice during roasting if desired.
4. Remove from oven, cover loosely, and let rest 10–15 minutes before slicing.

9. Air Fryer Turkey Bacon

Crispy Turkey Bacon in the Air Fryer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘6’, ‘6 servings’]

Cooking turkey bacon in the air fryer results in perfectly crispy strips every single time! This hands-off method is quicker and less messy than pan frying.

Ingredients

• 1 lb. turkey bacon
• 1 teaspoon olive oil or avocado oil

Instructions

1. Preheat the air fryer to 350°F (177°C).
2. Lightly spray the air fryer basket with oil. Lay the slices of turkey bacon in a single layer in the air fryer basket with a little space between each piece.
3. Close the air fryer and cook for 5 minutes.
4. Open the basket and carefully use tongs to flip the pieces of bacon.
5. Close the air fryer and cook for another 4-5 minutes, or until the turkey bacon is as crispy as you prefer it. For extra crispy bacon, cook for an additional 1-2 minutes.
6. Remove the turkey bacon from the air fryer and set on a paper towel lined plate while you repeat the steps to cook the next batch.

10. Turkey Salad

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

Recipe details: Prep: PT15M · Cook: PT1M · Total: PT16M · Yield: [‘6’]

This turkey salad is a blend of diced turkey and colorful veggies, all tossed in a savory creamy dressing. A super easy and delicious way to use up leftover turkey with plenty of options to customize the flavors!

Ingredients

• 4 cups cooked turkey (diced)
• 1/2 cup celery (finely chopped)
• 2 tablespoons red onion (finely chopped)
• 2 tablespoons fresh parsley leaves (finely chopped)
• 1/2 cup mayonnaise
• 2 tablespoons sour cream
• 2 teaspoons lemon juice
• 1 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• salt and pepper to taste

Instructions

1. Place the turkey in a large bowl.
2. Add the celery, red onion and parsley to the bowl.
3. In a medium bowl, whisk together the mayonnaise, sour cream, lemon juice, mustard, sugar, salt and pepper.
4. Pour the dressing over the turkey mixture. Toss gently to coat, then serve.

11. Low Carb Turkey and Peppers

20 Minute Low Carb Turkey and Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This 20 minute Turkey and Pepper sauté is Paleo, gluten-free, whole 30 and low-carb, so pretty much everyone can enjoy it! It’s made with lean turkey, sweet bell peppers, onions, herbs and fire roasted tomatoes in just one pan making it the perfect weeknight dinner.

Ingredients

• 1 teaspoon salt, divided
• 1 pound turkey tenderloin, cut into thin steaks about ¼-inch thick
• 2 tablespoons extra-virgin olive oil, divided
• ½ large sweet onion, sliced
• 1 red bell pepper, cut into strips
• 1 yellow bell pepper, cut into strips
• ½ teaspoon Italian seasoning
• ¼ teaspoon ground black pepper
• 2 teaspoons red wine vinegar
• 1 14-ounce can crushed tomatoes, preferably fire-roasted
• Chopped fresh parsley and basil for garnish (optional)

Instructions

1. Sprinkle ½ teaspoon salt over turkey. Heat 1 tablespoon oil in a large non-stick skillet over medium high heat. Add half of the turkey and cook, until browned on the bottom, 1 to 3 minutes. Flip and continue cooking until cooked all the way through, 1 to 2 minutes. Remove the turkey to a plate with a slotted spatula, tent with foil to keep warm. Add the remaining 1 tablespoon oil to the skillet, reduce heat to medium and repeat with the remaining turkey, 1 to 3 minutes per side.
2. Add onion, bell peppers and the remaining ½ teaspoon salt to the skillet, cover and cook, removing lid to stir often, until the onion and peppers are softening and brown in spots, 5 to 7 minutes.
3. Remove lid, increase heat to medium high, sprinkle with Italian seasoning and pepper and cook, stirring often until the herbs are fragrant, about 30 seconds. Add vinegar, and cook, stirring until almost completely evaporated, about 20 seconds. Add tomatoes and bring to a simmer, stirring often.
4. Add the turkey to the skillet with any accumulated juices from the plate and bring to a simmer. Reduce heat to medium-low and cook, turning in the sauce until the turkey is hot all the way through, 1 to 2 minutes. Serve topped with parsley and basil if using.

12. Turkey and Rice Soup

Turkey and Rice Soup 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’, ‘6 people’]

It’s the splash of fresh lemon juice and sprinkle of fresh parsley, lemon zest, and garlic at the end that makes this soup irresistible.

Ingredients

• 1 tablespoon butter
• 1 large onion (diced small)
• 3 ribs celery (thinly sliced into half moons)
• 2 large carrots (thinly sliced)
• 8 cups chicken broth (or homemade Turkey broth (see recipe note #1))
• 3/4 cup long grain white rice ((see recipe note #2))
• 1/3 cup minced flat leaf parsley
• 2 medium cloves garlic (minced)
• 1/2 medium lemon (juice and zest)
• 2 cups cooked turkey (shredded, ~10 ounces)
• kosher salt (to taste)

Instructions

1. Sauté Aromatics: Melt butter in a 3-quart saucepan over medium heat. Add onion; cook and stir until softened and translucent, 3-5 minutes.
2. Simmer Soup: Add celery, carrots, broth and rice. Bring to boil; reduce heat and simmer 10-12 minutes, until rice is tender, but still has a little bite.
3. Mix Gremolata: Meanwhile, zest lemon into a small bowl and add minced parsley and garlic; stir to combine. Juice lemon half into separate small bowl. Set both bowls aside.
4. Finish and Serve: When rice is tender, add turkey meat; cook and stir until heated through, 2-3 minutes. Stir in reserved lemon juice and season to taste with salt and freshly ground black pepper. Ladle soup into bowls and garnish with parsley mixture. Serve.

13. Ground Turkey Soup

Ground Turkey Soup with Vegetables and Pasta 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’]

This ground turkey soup recipe is simple to make, inexpensive, and very nourishing. It’s a brothy, light yet filling soup that’s loaded with pasta, vegetables, and beans!

Ingredients

• 1 tablespoon olive oil
• 2 sticks celery (chopped finely)
• 1/2 medium onion (chopped)
• 2 cloves garlic (minced)
• 1/4 teaspoon Italian seasoning
• 1 pound ground turkey
• 1 (14 ounce) can white beans (cannellini) (drained)
• 2 medium carrots (peeled & sliced)
• 4 cups chicken broth
• 1 cup water
• 1.5 cups uncooked fusilli or rotini pasta
• 1 tablespoon lemon juice (or more, to taste)
• 2 cups (packed) fresh baby spinach
• Salt & pepper (to taste)

Instructions

1. Add the oil, celery, and onion to a soup pot over medium-high heat, and sauté for 4-5 minutes (ok if the onion starts to brown a little).
2. Stir in the garlic and Italian seasoning and cook for 30 seconds.
3. Add in the ground turkey and cook until it’s mostly turned white, breaking it up with your spoon as it cooks (about 4-5 minutes).
4. Add in the beans, carrots, broth, and water. Increase the heat to high and bring it to a boil. Cover the pot with the lid slightly ajar and reduce the heat & simmer for 10 minutes.
5. Add in the pasta, cover the pot again (lid slightly open), and cook for another 10 minutes. I stir it a couple of times just to ensure the pasta isn’t sticking to the bottom.
6. Add in the lemon juice (add more if you like it really lemony) and spinach. Cook it for a couple more minutes until the spinach wilts. Season with salt & pepper as needed. This soup soaks up the broth pretty fast, so feel free to add more chicken broth/water as needed (especially when reheating leftovers).

14. Turkey Cabbage Rolls

Quick Turkey and Quinoa-Stuffed Cabbage Rolls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT30M · Total: PT60M · Yield: [‘5’, ‘5 (2 rolls per person)’]

Ground turkey cabbage rolls simmered in tomato sauce with a quinoa turkey filling are a lighter twist on this Eastern European meal. With a few shortcuts built in to make the process easier than traditional cabbage rolls, this version uses jarred marinara sauce and pre-cooks the meat mixture making this the easiest cabbage roll recipe you’ll ever make!

Ingredients

• 1 cup quinoa (or use a pre-cooked quinoa or rice packet (3 cups cooked))
• 2 cups chicken broth
• 1 large head of cabbage (damaged outer leaves removed)
• 1 medium onion (chopped)
• 2 large carrots (chopped)
• 2 tsp. minced garlic
• 20 oz. 7% lean ground turkey
• 1 Tbsp. oil (I use avocado oil)
• 1 1/2 tsp. salt (adjust to your preference)
• 1/4 tsp. pepper
• 1.5 tsp. paprika
• 2 tsp. worcestershire
• 1 egg
• 16 oz. marinara sauce
• sour cream
• chopped parsley and/or dill

Instructions

1. Preheat oven to 375 degrees F (190° C).
2. Rinse quinoa and add to a small sauce pan with broth. Bring to a boil, cover and reduce heat to low. Let simmer for 15 minutes. Turn off heat and let sit for 3-4 minutes before removing lid. Do not let quinoa sit longer while covered or it will get mushy.
3. Heat a large pot of salted water separately over high heat to bring to a boil. Add whole head of cabbage, cover and reduce heat to low. Boil cabbage for 7-8 minutes, rolling it over while cooking to make sure all sides are submerged for at least a few minutes. Remove cabbage from pot and let cool in a strainer.
4. While quinoa and cabbage are cooking, heat oil over medium-high heat in a large skillet. Add onion and carrot and sauté for 3-4 minutes to soften.
5. Add garlic and sauté a minute longer before adding turkey. Cook turkey for 6-7 minutes until fully cooked. While cooking, use a spatula to break the turkey up into small pieces. You do NOT want large pieces of turkey, only small crumbles or you can get bites that are bland.
6. While turkey cooks, add Worcestershire, salt, pepper, paprika, and 1/2 cup of the marinara sauce. Add cooked quinoa to turkey mixture and stir to combine. Taste and adjust seasoning levels if desired. Remove from heat, add the egg and stir to mix in.
7. Spoon about 1/2 cup of the marinara sauce into the bottom of an empty 9 X 13″ casserole dish and spread out to a thin layer.
8. Peel leaves from cabbage carefully to keep them intact. Scoop 1/2 – 3/4 cup turkey filling into the center of a cabbage leaf. Fold the bottom half over the filling and then tuck the sides in. Fold the upper half over and lay seam side down in the prepared casserole dish. Repeat with remaining cabbage leaves until dish is full and filling is gone (typically 10 rolls).
9. Spread remaining marinara sauce on top of cabbage rolls and bake for approximately 30 minutes until cabbage is fully cooked.
10. Garnish with fresh herbs and serve with sour cream or plain yogurt.

15. Turkey Patties

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

Ingredients

• 1 pound ground turkey
• 1/4 cup breadcrumbs
• 1 green onion, finely chopped
• 1 clove garlic, minced
• 1 egg
• 1 tablespoon grated Parmesan (optional)
• 1 teaspoon dried oregano
• salt and black pepper to taste
• 1 tablespoon olive oil for cooking

Instructions

1. In a bowl, combine all ingredients except oil and mix just until combined. Do not overwork the meat.
2. Divide mixture into 4 equal portions and shape into patties.
3. Heat olive oil in a skillet over medium-high heat. Cook patties 5–6 minutes per side, until browned and an internal temperature of 165°F (74°C) is reached.
4. Let rest for a couple minutes, then serve on buns or with a side like mashed potatoes and vegetables.

16. Slow Cooker Turkey Vegetable Chili

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

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [‘6’, ‘6 servings’]

Slow cooker turkey chili is a hearty, comforting meal made with ground turkey and plenty of nutritious vegetables. The perfect dinner for a cold fall day and easy to reheat all week for meal prep! Serves four hearty portions, or six average portions (ideal served with a side dish or toppings).

Ingredients

• 1 tablespoon olive oil
• 16 ounces ground turkey
• 1 large onion (diced)
• 1 bell pepper (diced)
• 1 medium zucchini (diced)
• 28 ounces canned diced tomatoes with juices
• 15 ounces canned kidney beans (drained and rinsed)
• 15 ounces canned corn kernels (drain)
• 2 tablespoons tomato paste
• 2 cloves garlic (minced)
• 1 tablespoon chili powder
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon red pepper flakes
• 1/4 teaspoon cayenne pepper

Instructions

1. In a sauté pan over medium heat, add olive oil and crumble ground turkey into pan, cooking until browned.
2. Add cooked ground turkey to a 3 quart slow cooker along with the rest of your ingredients. Stir to combine.
3. Cook on low heat for 8 to 9 hours, or on high for 5 hours. Stir sparingly (once or twice is enough).
4. Optionally, top with sour cream, cheddar cheese, chopped red onions, chives, or crumbled bacon. Serve warm.

17. Turkey Bell Pepper Chilli

Turkey Bell Pepper Chilli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 pound ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 bell peppers, diced (mixed colors)
• 1 (14 oz) can diced tomatoes
• 1 cup cooked beans (optional)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• salt and pepper to taste
• optional toppings: chopped cilantro, sour cream, shredded cheese

Instructions

1. Heat olive oil in a large pot over medium heat. Sauté onion and garlic until translucent.
2. Add ground turkey and cook until lightly browned.
3. Stir in peppers and spices; cook 3–4 minutes to bloom the spices.
4. Add tomatoes and beans; simmer 15–20 minutes until chili thickens. Season to taste.
5. Serve hot with optional toppings.

18. Lasagna with Zucchini

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

Recipe details: Prep: PT15M · Cook: PT55M · Total: PT70M · Yield: [‘9’, ‘9 servings’]

Delicious zucchini lasagna that’s low in fat, low calorie, and high in flavor!

Ingredients

• 2 medium zucchini (Sliced lengthwise)
• 8 ounces 99 lean ground turkey
• 1.5 cups Classico spaghetti sauce ((using the brand to account for the nutrition info))
• 1 cup fat free cottage cheese
• 1 cup fat free mozzarella cheese
• 1/4 cup parmesan cheese
• 1 large egg
• 1/8 cup fresh basil leaves (optional)

Instructions

1. Cook ground turkey in a skillet till browned and no longer pink. Add spaghetti sauce to the skillet to heat through. Combine cottage cheese, 3/4 cup mozzarella cheese, Parmesan cheese, and egg whites in a separate bowl.
2. Slice 2 medium Zucchinis lengthwise as thin as possible. Set aside
3. Spray and 8X8 pan with cooking spray, and add 1/2 cup of the meat sauce to the bottom.
4. Layer sliced zucchini on top of your sauce until the bottom of the pan is covered.
5. Top half the cheese mixture over the zucchini.
6. Spread another 1/2 cup of sauce over the cheese.
7. Do all three layers one more time, ending with the last 1/2 cup of sauce. Sprinkle the remaining 1/4 cup of mozarella cheese on top. Sprinkle with fresh basil (optional)
8. Cover with foil and bake in the oven at 350 degrees F for 40 minutes. Take foil off and cook for 10 more.
9. Remove from oven and let sit at least 30 minutes to allow for it to set up. It can get soupy, so let it sit. Drain any water if necessary.

19. Turkey Bacon Ranch Pinwheels

Turkey Bacon Ranch Pinwheels is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

Turkey and Cheese Pinwheels are a crowd-pleasing, five-minute prep appetizer. My kids gobble these keto pinwheels up any time I make them!

Ingredients

• 6 oz cream cheese
• 12 slices smoked deli turkey ((about 3 oz))
• 1/4 tsp garlic powder
• 1/4 tsp dried minced onion
• 1/4 tsp dried dill
• 1 tbsp bacon crumbles
• 2 tbsp shredded cheddar cheese

Instructions

1. Put the cream cheese between 2 pieces of plastic wrap. Roll it out until it’s about 1/4 inch thick. Peel off the top piece of plastic wrap. Lay the slices of turkey on top of the cream cheese.
2. Cover with a new piece of plastic wrap and flip the whole thing over. Peel off the piece of plastic that is now on the top. Sprinkle the spices on top of the cream cheese. Sprinkle with the bacon and cheese.
3. Roll up the pinwheels so that the turkey is on the outside. Refrigerate for at least 2 hours. Slice into 12 pieces and serve on top of low carb crackers or sliced cucumber.

20. Air Fryer Turkey Breast

Air Fryer Turkey Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘4’, ‘4 servings’]

Moist, tender, juicy and a gorgeous gold brown, Air Fryer Turkey Breast is the easiest way to make a smaller turkey meal for Thanksgiving.

Ingredients

• 1 bone in turkey breast
• 3 tablespoons butter (room temperature)
• 1 clove garlic (minced)
• 1 teaspoon salt
• 1 teaspoon pepper

Instructions

1. Pat the turkey breast with paper towels to remove any moisture. Sprinkle the salt and pepper over the butter.In a small bowl, mix together the butter and garlic. Rub the butter mixture all over the turkey.
2. Place the turkey into the basket of your air fryer, so the skin side is facing down. Set it to 350°F for 20 minutes. Flip the turkey breast over and set the air fryer for an additional 20 minutes. After about 15 minutes and start checking the temperature of the turkey breast, do you want the internal temperature to be 165°F. If the turkey breast has not reached an internal temperature of 165°F, set it for another 5 to 10 minutes, depending on your air fryer.
3. Remove turkey from the air fryer and allow it to rest for 10 minutes before slicing.

21. Instant Pot Turkey Noodle Soup

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

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT25M · Yield: [‘8’, ‘8 servings’]

Instant Pot Turkey Noodle Soup is a quick and easy way to turn leftover turkey into a new meal. This tasty soup comes together with just a few minutes of prep!

Ingredients

• 2 tablespoons olive oil
• 1 ½ cups peeled and sliced carrot
• 1 cup sliced celery
• 1 cup finely diced onion
• 2 cloves garlic (minced)
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• ¼ teaspoon dried thyme
• ½ teaspoon poultry seasoning
• 3 cups diced leftover turkey
• 8 cups turkey broth or stock
• 8 ounces broad egg noodles
• Chopped fresh parsley

Instructions

1. Press sauté.
2. Once hot, add olive oil and swirl to coat the inner pot.
3. Add carrots, celery, and onion.
4. Sauté until vegetables are beginning to soften, about 2-3 minutes, stirring regularly.
5. Stir in garlic, and cook for 30 seconds, stirring the entire time.
6. Add salt, black pepper, thyme, poultry seasoning, and diced turkey.
7. Pour in turkey broth.
8. Add the noodles, and gently press into the stock.
9. Close and lock the lid.
10. Turn the pressure release valve to sealing.
11. Press manual high pressure and adjust time to 5 minutes.
12. When the cooking time has finished, carefully do a controlled pressure release. If you just open the pressure release valve, broth may spray out.
13. Season with additional salt, pepper, and seasonings to taste.
14. Serve topped with a bit of black pepper and chopped fresh parsley.

22. Turkey Roll Ups

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

Ingredients

• 8 thin sliced turkey breast deli cuts
• 4 ounces cream cheese, softened
• 1 cup fresh spinach leaves
• 1 tablespoon chopped chives
• Salt and pepper to taste
• Optional additions: sliced cucumber or pickles
• toothpicks for securing

Instructions

1. In a bowl, mix cream cheese, spinach, and chives until well combined. Season with salt and pepper.
2. Lay out the turkey slices and spread a small amount of the cream cheese mixture on each. Add a few spinach leaves and roll up tightly.
3. Secure each roll with a toothpick. Chill for 15 minutes to set if desired.
4. Slice into bite-sized pieces for appetizers or serve whole as wraps with a side salad.

23. Asian Turkey Lettuce Wraps

Asian Chicken Lettuce Wraps (better than P.F. Chang’s)! 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’, ‘6 Lettuce Wraps’]

Asian Chicken Lettuce Wraps (better than P.F. Chang’s)! A quick, easy, and healthy dinner that tastes delicious! Gluten and dairy-free! 

Ingredients

• 1 pound ground chicken
• 2 Tablespoons peanut oil
• ½ onion ((finely diced))
• ½ Tablespoon minced garlic
• 1 cup red or green pepper ((finely diced))
• 8 ounces water chestnuts ((drained & finely diced))
• 3 Tablespoons soy sauce*
• 3 Tablespoons hoisin sauce**
• 1 Tablespoon sesame oil
• 1 Tablespoon rice vinegar
• 1 Tablespoon peanut butter
• 1 Tablespoon honey
• 2 teaspoons sweet chili sauce
• ½ teaspoon garlic powder
• ¼ teaspoon powdered ginger
• ¼ cup peanuts ((crushed))
• ¼ cup sliced green onions
• Lettuce or your favorite Asian salad

Instructions

1. Whisk together sauce ingredients until well combined. If you use a firmer peanut butter you may need to microwave the mixture for 30-60 seconds in order to melt it and ensure everything is well-mixed.
2. Heat 2 Tablespoons peanut oil in a frying pan. Once hot, add ground chicken, onion and minced garlic.
3. Cook until chicken browns and the onions are translucent, cook for 5 to 10 minutes.
4. Add the peppers and water chestnuts and cook about 5 minutes or until peppers are slightly soft.
5. Add the sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.
6. Serve in lettuce leaves, on top of your favorite Asian salad, or over noodles or rice!

24. Air Fryer Turkey Tenderloin

Air Fryer Turkey Tenderloin is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 1/2 pounds turkey tenderloin
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Instructions

1. Preheat air fryer to 400°F (200°C).
2. Pat turkey tenderloin dry and rub with olive oil and the spices.
3. Place in air fryer basket and cook for 20–25 minutes, turning once, until the internal temperature reaches 165°F (74°C) and the exterior is golden.
4. Let rest 5–10 minutes, then slice and serve.

25. 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.

26. Spaghetti Squash with Ground Turkey

Spaghetti Squash with Ground Turkey Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT90M · Yield: [‘4’, ‘4 servings’]

This spaghetti squash with ground turkey dinner can help you meet your weight loss goals by helping you eat fewer calories, without being hungry!

Ingredients

• 1 medium spaghetti squash (500 grams of flesh when scraped out)
• 1 lb 93% lean ground turkey
• 1 1/3 cup Spaghetti sauce (Look for one that is 100 calories per cup.)
• 4 tablespoons parmesan cheese
• 1 pinch salt to taste

Instructions

1. Cook the spaghetti squash by putting the whole thing in the oven and baking at 400 for 90 minutes.
2. Once spaghetti squash is finished and slightly cooled, cut in half and scoop out seeds. Then, scrape out the flesh and divide it into four containers.
3. Cook 1 lb of ground turkey on the stove top until no longer pink. Divide into the four containers.
4. Add 1/3 cup spaghetti squash to each container with 1 tablespoon parmesan cheese.
5. Store in fridge for up to 4 days. When ready to eat, heat in the microwave for 2-3 minutes.

27. Leftover Turkey Vegetable Soup

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

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: 5

This delicious Turkey Vegetable Soup recipe is the perfect way to use up shredded, cooked turkey. This soup is healthy and nourishing and ready in just about 30 minutes. Use your Instant Pot or the stovetop.

Ingredients

• 1 tablespoon olive oil
• 2 carrots, sliced
• 2 celery stalks, sliced
• 1 onion, diced
• 2 garlic cloves, minced
• 2 teaspoons dried Italian seasoning
• 2 bay leaves
• 4 cups reduced sodium chicken broth
• 2 cups water
• 4 cups cooked, shredded turkey (from about 1.25 pounds of uncooked turkey)
• 1 cup cooked mashed potatoes or 2 medium potatoes, diced
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons finely chopped flat-leaf parsley (optional, for topping)

Instructions

1. In the base of an Instant Pot, heat up the olive oil using the sauté function. See the notes of this recipe for stovetop instructions.
2. Add the carrots, celery, onion, garlic, and Italian seasoning. Sauté for 3-4 minutes, stirring occasionally.
3. Cancel the sauté button and add the bay leaves, chicken broth, water, shredded turkey, mashed potatoes or diced potatoes, sea salt, and black pepper. Lock on the lid and set the time to 5 minutes on high pressure.
4. When the cooking time is complete, let the pressure come down naturally for 5 minutes. Then, use the quick release to get rid of the remaining pressure. (I always recommend using an oven mitt when turning the valve from sealed to release to avoid getting burned with the steam).
5. Remove the lid and use tongs to fish out the bay leaves and discard.
6. Serve the soup hot, with the parsley sprinkled on top (optional).

28. Ground Turkey Shepherd’s Pie

Ground Turkey Shepherd’s Pie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT30M · Total: PT55M · Yield: [‘4’, ‘4 people’]

This Ground Turkey Shepherd’s Pie is low carb and keto-friendly. The meaty and herbaceous ground turkey and vegetable filling is layered in a casserole dish before being topped with pureed cauliflower florets. It’s a healthy and family-friendly comfort food!

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1/2 yellow onion
• 3 cloves garlic (minced or pressed)
• salt and pepper (to taste)
• 1 tbsp tomato paste
• 1 tbsp soy
• 1 pinch oregano
• 1 cup mushrooms (sliced)
• 1 red bell pepper (chopped small)
• 1/2 – 3/4 cup peas (frozen, fresh or canned)
• 1 large head of cauliflower
• 2 tbsp butter
• 1 tbsp nutritional yeast

Instructions

1. Add oil to a large skillet. Sauté onion and 2 cloves of garlic until fragrant. Add ground turkey and cook until cooked through (about 8 minutes).
2. Add in veggies (mushrooms, bell pepper and peas. Season with salt, pepper and oregano. Cook for 5 minutes or until veggies start to soften.
3. Stir in tomato paste and soy. If needed add a couple tablespoons of water or program approved broth.
4. Meanwhile steam cauliflower florets in steamer basket until fork tender. Let it drain for a couple minutes.
5. Transfer cauliflower to a blender cup. Add in remaining garlic, butter, nutritional yeast and season with salt and pepper. Blend until smooth but don’t over work it (about 25-30 seconds)
6. Transfer turkey to a casserole and spread onto an even layer. Top with cauliflower mash.
7. Bake at 400F degrees for 28-30 minutes. When done garnish with fresh thyme and serve.

29. Thai Style Turkey Salad

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

Recipe details: Prep: PT10M · Cook: PT6M · Total: PT16M · Yield: [‘2’]

Delicious Turkey salad with an addicting tangy Thai dressing – easy, slimming friendly and healthy! To serve as a main meal, omit the cucumber and salad leaves and serve with steamed Basmati rice.

Ingredients

• low calorie cooking spray
• 200 g (7 oz) two large skinless turkey breasts
• 200 g (7oz) mixed salad leaves ((rocket, watercress, spinach, gem lettuce etc))
• ½ small mango ((or 1 packet mango cubes))
• ½ cucumber (, deseeded and cubed)
• handful sugar snap peas (, sliced lengthwise)
• half avocado (, cubed (optional))
• 3 tbsp low sodium Soy sauce
• 1 tbsp sunflower oil (leave out for Slimming Version)
• 1 tbsp dark brown sugar (use Sukrin Gold for Slimming Version)
• ½ tbsp ginger paste (or fresh ginger, grated)
• ½ tsp garlic paste (, or 1 large clove, minced)
• 1 shallot (, chopped finely)
• 1 red chili (, deseeded and chopped finely )
• 2 tbsp Handful fresh coriander leaves (, roughly chopped)
• 2 tbsp Handful fresh mint leaves (, roughly chopped)
• 1 lime (juice only)

Instructions

1. Place your turkey breasts between two large pieces of clingfilm and pound them flat with a rolling pin. Try to get them quite thin.
2. Mist a griddle pan (or non-stick pan) with cooking spray turn heat on high. Once pan is hot, sear the turkey breasts for 2-3 minutes on each side, pressing down on them with a spatula. Check they are thoroughly cooked by cutting into the middle. Set aside, covered with foil.
3. Mix all the ingredients for the dressing in a medium bowl. Taste and adjust – you might want to add a touch more sweetness or more lime juice.
4. Cut your turkey breasts thinly on the diagonal and add to the dressing, stirring well.
5. Put your salad leaves in a large bowl and add the cubed mango, cucumber, sugarsnap peas and avocado if using. Add the turkey and toss together.

30. Turkey Veggie Tray

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: 20

This cute turkey veggie tray is the perfect fresh appetizer for Thanksgiving! It’s a great healthy option that’s so fun to make with kids.

Ingredients

• 1 English cucumber
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 medium bag baby carrots
• 1 crown broccoli
• 2 candy eyes
• 6 ounces soft goat cheese (room temperature, roughly 170 grams)
• 1/3 cup diced parsley, basil, and chives (the exact ratio of the mixture is up to you, but these are my favorite herbs for this dip)
• 2 Tablespoons minced shallot
• 1/4 teaspoon ground black pepper (or to taste)
• 1/2 cup heavy whipping cream (cold, use only 1/3 cup if you prefer a stiffer consistency)
• 1 pinch fine sea salt (optional, I like a slight addition of salt, but it isn’t necessary)

Instructions

1. Wash and dry the vegetables. Cut the bottom of the red pepper off and set aside (this will make the turkey face). Slice the cucumber into rounds and the red and yellow pepper into thin strips. Cut the top off of the green pepper and scoop out the insides (you may have to cut off a little bit of part of the bottom to get it to sit level).
2. Cut one carrot in half lengthwise and then cut each half into a leg shape. Cut the end off of another carrot and then cut a notch out to create a beak shape.
3. On a medium to large platter, arrange the vegetables. Start with two rows of the cucumbers, then a row of carrots, then the red and yellow peppers, and finish with a row of broccoli. Scoop the dip into the green pepper and place it on the bottom center of the platter. Arrange the red pepper face, the carrot beak, the carrot legs, and the candy eyeballs. Since the goat cheese dip is relatively thick, I like to use it as a glue to hold the eyeballs, legs, and beak in place.
4. In a medium bowl, mix together the goat cheese dip ingredients. Taste, and adjust salt and pepper to taste.

31. Turkey Tacos

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

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’]

This turkey tacos recipe is loaded with veggies and spices and comes together in half hour or less!

Ingredients

• 1 Tbsp. avocado oil ((or whatever type you prefer))
• 1 medium onion ((diced))
• 1 red pepper ((seeded and diced))
• 1 poblano pepper ((seeded and diced))
• 1 Tbsp. minced garlic
• 2 lb. ground turkey
• 1 Tbsp. chili powder
• 2 1/2 tsp. ground cumin
• 2 tsp. paprika
• 1 tsp. oregano
• 2 – 2 1/2 tsp. salt
• ½ tsp. pepper
• 2 medium tomatoes, chopped ((about 2 cups))

Instructions

1. Heat oil over medium-high heat. Add onions and peppers and sauté for 6-7 minutes until veggies start to soften.
2. Add garlic, turkey, chili powder, cumin, paprika, oregano, and 2 tsp. salt, and pepper. Break turkey up with a large spoon or spatula and cook for 7-10 minutes until cooked through.
3. Once turkey is cooked, add tomato and continue cooking for 2-3 minutes. Taste and adjust salt level if desired. Remove from heat and serve.
4. Serve with tortillas, and toppings like salsa, guacamole, sour cream, chopped lettuce, diced tomato, shredded cheddar cheese, cilantro, olives, and your favorite other taco toppings.

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.