29 Delicious Low Calorie Ground Turkey Recipes for Healthy Eating

Discover how ground turkey can transform your healthy eating routine without sacrificing flavor! Whether you’re craving quick weeknight dinners, cozy comfort food, or fresh seasonal favorites, these delicious recipes prove that low-calorie meals can be anything but boring. Get ready to find your new go-to dishes that will keep you satisfied and on track with your wellness goals.

Zesty Ground Turkey Lettuce Wraps

Gosh, I can’t tell you how many times this recipe has saved me on busy weeknights when I’m craving something fresh but satisfying. There’s something so therapeutic about that sizzle when the turkey hits the hot pan, filling my kitchen with the most incredible aroma that always brings my husband wandering in from his home office, asking “Is it wrap night?”

Ingredients

– 1 lb ground turkey (I prefer 93% lean for best flavor)
– 1 tbsp olive oil (or avocado oil)
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1/4 cup hoisin sauce
– 2 tbsp soy sauce (or tamari for gluten-free)
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 1 head butter lettuce, leaves separated
– 2 green onions, thinly sliced
– 1/4 cup chopped cashews (optional for crunch)

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add diced onion and cook for 3-4 minutes until translucent, stirring occasionally to prevent burning.
3. Add ground turkey, breaking it up with a wooden spoon into small crumbles.
4. Cook turkey for 6-7 minutes until no pink remains, stirring frequently for even browning.
5. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant (don’t let garlic burn).
6. Pour in hoisin sauce, soy sauce, and rice vinegar, stirring to coat all ingredients evenly.
7. Reduce heat to low and simmer for 3 minutes to allow flavors to meld.
8. Remove skillet from heat and drizzle with sesame oil, stirring once more to incorporate.
9. Arrange butter lettuce leaves on a serving platter, creating little cups.
10. Spoon turkey mixture evenly among lettuce leaves, being careful not to overfill.
11. Top each wrap with sliced green onions and chopped cashews for texture contrast.
What makes these wraps truly special is how the cool, crisp lettuce contrasts with the warm, savory filling – each bite delivers that perfect crunch followed by the zesty, umami-packed turkey. I love serving these family-style with extra hoisin sauce for dipping, and they’re equally fantastic as next-day leftovers when the flavors have had more time to develop.

Savory Ground Turkey Chili

Unbelievably, this savory ground turkey chili has become my go-to weeknight dinner that even my picky eaters devour without complaint—it’s the perfect blend of hearty and healthy that I stumbled upon during a busy soccer practice week. Using lean ground turkey keeps it light, while the spices and beans make it feel indulgent enough for cozy nights in.

Ingredients

– 1 tbsp olive oil (or any neutral oil)
– 1 lb lean ground turkey
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced (any color works)
– 1 (15 oz) can kidney beans, drained and rinsed
– 1 (15 oz) can diced tomatoes, undrained
– 2 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1 cup low-sodium chicken broth
– Salt to taste (start with 1/2 tsp)

Instructions

1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb lean ground turkey and cook, breaking it up with a wooden spoon, until no pink remains, approximately 5–7 minutes.
3. Stir in the diced onion and cook until translucent, about 4 minutes, scraping any browned bits from the bottom of the pot for extra flavor.
4. Add the minced garlic and diced bell pepper, cooking for 2 more minutes until fragrant.
5. Sprinkle in 2 tbsp chili powder, 1 tsp ground cumin, and 1/2 tsp smoked paprika, stirring constantly for 30 seconds to toast the spices.
6. Pour in the undrained diced tomatoes, drained kidney beans, and 1 cup low-sodium chicken broth, stirring to combine.
7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes to let flavors meld.
8. After 20 minutes, uncover and simmer for an additional 10 minutes until the chili thickens slightly.
9. Season with salt to taste, starting with 1/2 tsp and adjusting as needed.

This chili turns out thick and hearty, with the turkey absorbing all the smoky spices beautifully. Try serving it over baked potatoes or with a dollop of Greek yogurt for a creamy twist that balances the warmth perfectly.

Mediterranean Ground Turkey Stuffed Peppers

Zesty and vibrant, these Mediterranean stuffed peppers have become my go-to weeknight dinner that feels fancy without the fuss. I first made these when my garden overflowed with bell peppers last summer, and now they’re a regular in our meal rotation—perfect for when I want something healthy but satisfying after a long day.

Ingredients

– 4 large bell peppers (any color, but I love the red and yellow for sweetness)
– 1 lb ground turkey (93% lean works best for moisture)
– 1 cup cooked quinoa (or rice if you prefer)
– 1/2 cup crumbled feta cheese (plus extra for topping)
– 1/4 cup chopped Kalamata olives (pitted, or sub green olives)
– 1/4 cup chopped fresh parsley (curly or flat-leaf both work)
– 2 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, diced (about 1/2 cup)
– 2 garlic cloves, minced (use 3 if you love garlic)
– 1 tsp dried oregano (or 1 tbsp fresh)
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper (freshly ground if possible)
– 1 cup marinara sauce (store-bought or homemade)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Slice the bell peppers in half lengthwise and remove all seeds and membranes.
3. Arrange the pepper halves cut-side up in the prepared baking dish.
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
5. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the ground turkey, breaking it up with a spatula, and cook for 6-7 minutes until no pink remains.
8. Mix in the cooked quinoa, feta, olives, parsley, oregano, salt, and pepper until well combined.
9. Spoon the turkey mixture evenly into each pepper half, packing it down lightly.
10. Pour the marinara sauce over the stuffed peppers, covering the tops completely.
11. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
12. Remove the foil, sprinkle extra feta on top, and bake uncovered for 10 more minutes until peppers are tender.
13. Let the peppers rest for 5 minutes before serving to allow the filling to set.
Now, these peppers emerge from the oven with the bell peppers tender-crisp and the filling savory from the turkey and briny olives. Not only do they make a stunning centerpiece for dinner, but I also love shredding any leftovers into a lunchtime grain bowl the next day—just toss with extra marinara and a handful of greens.

Ground Turkey and Cauliflower Rice Stir-Fry

Now, I have to confess—I used to think ground turkey was just for meatloaf until I discovered this stir-fry. On busy weeknights when my fridge is looking sparse, this dish has become my go-to rescue meal that somehow always satisfies everyone at the table.

Ingredients

– 1 lb ground turkey (I prefer 93% lean for better flavor)
– 4 cups riced cauliflower (fresh or frozen both work well)
– 2 tbsp avocado oil (or any high-heat oil like grapeseed)
– 3 cloves garlic, minced (fresh makes all the difference here)
– 1 tbsp fresh ginger, grated (keep the knob in your freezer for easy grating)
– 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
– 1 tbsp rice vinegar
– 1 tsp sesame oil (don’t skip this—it adds authentic flavor)
– 2 green onions, sliced (save the green parts for garnish)
– 1 cup frozen peas and carrots mix (no need to thaw)

Instructions

1. Heat a large skillet or wok over medium-high heat for 2 minutes until a drop of water sizzles immediately.
2. Add avocado oil and swirl to coat the entire cooking surface evenly.
3. Add ground turkey, breaking it apart with a wooden spoon into small crumbles.
4. Cook turkey for 5-7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
5. Push turkey to one side of the skillet and add garlic and ginger to the empty space.
6. Cook aromatics for 30 seconds until fragrant but not browned—burnt garlic turns bitter.
7. Add riced cauliflower and frozen vegetable mix, stirring to combine all ingredients.
8. Cook vegetable mixture for 4-5 minutes, stirring frequently, until cauliflower is tender but still has slight crunch.
9. Pour in soy sauce and rice vinegar, stirring to coat everything evenly.
10. Continue cooking for 2 more minutes to allow flavors to meld together.
11. Remove skillet from heat and drizzle with sesame oil, stirring once more to incorporate.
12. Garnish with sliced green onions before serving. Seriously, the contrast between the tender turkey and the slight crunch of perfectly cooked cauliflower makes this stir-fry stand out. I love serving it in lettuce cups for a low-carb option, or sometimes I’ll top it with a fried egg for extra protein—the runny yolk creates the most amazing sauce when mixed through.

Italian-Style Ground Turkey Meatballs

Yesterday, I was craving that classic Italian comfort food but wanted something a bit lighter than traditional beef meatballs. That’s when I decided to whip up these Italian-Style Ground Turkey Meatballs, which have become a weeknight favorite in my house—they’re juicy, flavorful, and perfect for pairing with pasta or zoodles.

Ingredients

– 1 lb ground turkey (I prefer 93% lean for better moisture)
– 1/2 cup breadcrumbs (panko works great for a lighter texture)
– 1/4 cup grated Parmesan cheese (freshly grated melts better)
– 1 large egg (to bind everything together)
– 2 tbsp olive oil (or any neutral oil for frying)
– 2 cloves garlic, minced (adjust to taste for more kick)
– 1 tsp dried oregano (crush it in your palm to release more flavor)
– 1/2 tsp salt (I use sea salt for a cleaner taste)
– 1/4 tsp black pepper (freshly cracked adds depth)
– 2 tbsp fresh parsley, chopped (optional, but brightens the dish)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper to prevent sticking.
2. In a large mixing bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, dried oregano, salt, black pepper, and chopped parsley.
3. Use your hands to gently mix the ingredients until just combined; overmixing can make the meatballs tough, so stop as soon as everything is incorporated.
4. Roll the mixture into 1.5-inch balls, placing them on the prepared baking sheet spaced about 1 inch apart for even cooking.
5. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
6. Add the meatballs to the skillet in a single layer, working in batches if needed to avoid crowding, and cook for 2–3 minutes until browned on one side.
7. Flip each meatball with tongs and brown the other side for another 2–3 minutes; this initial searing locks in juices and adds a crispy exterior.
8. Transfer the seared meatballs back to the baking sheet and bake in the preheated oven for 12–15 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
9. Let the meatballs rest for 3 minutes before serving to allow the juices to redistribute evenly.

My favorite part is biting into these meatballs and finding them surprisingly moist with a savory garlic and herb kick. Mash them into a sub roll with marinara and melted mozzarella for an easy meatball sandwich, or serve them over creamy polenta to soak up all the delicious flavors.

Ground Turkey and Spinach Skillet

Dinner prep used to be my daily struggle until I discovered this one-pan wonder that’s become my weeknight hero. During those chaotic evenings when my kids have soccer practice and I’m racing against the clock, this ground turkey and spinach skillet has saved me more times than I can count – it’s become our family’s unofficial Tuesday tradition.

Ingredients

• 1 lb ground turkey (I prefer 93% lean for better flavor)
• 1 tablespoon olive oil (or avocado oil works great too)
• 1 medium yellow onion, diced (about 1 cup)
• 3 cloves garlic, minced (fresh makes all the difference!)
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (reduce if sensitive to spice)
• 1 (14.5 oz) can diced tomatoes, undrained
• 5 cups fresh spinach (it wilts down significantly)
• 1/2 cup chicken broth (low sodium recommended)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese (for topping)

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add 1 lb ground turkey to the hot skillet, breaking it apart with a wooden spoon into small crumbles.
3. Cook turkey for 5-7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Add 1 diced yellow onion to the skillet and cook for 3 minutes until translucent and fragrant.
5. Stir in 3 minced garlic cloves and cook for 30 seconds until aromatic but not browned.
6. Sprinkle 1 teaspoon dried oregano, 1/2 teaspoon red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper over the mixture.
7. Pour in 1 can undrained diced tomatoes and 1/2 cup chicken broth, scraping any browned bits from the skillet bottom.
8. Bring the mixture to a gentle bubble, then reduce heat to medium-low and simmer for 8 minutes to develop flavors.
9. Add 5 cups fresh spinach in batches, stirring until each addition wilts before adding more, about 2-3 minutes total.
10. Sprinkle 1/2 cup shredded mozzarella cheese evenly over the top of the skillet mixture.
11. Cover the skillet and cook for 2-3 minutes until cheese is fully melted and bubbly.
12. Remove from heat and let rest for 2 minutes before serving to allow flavors to meld.

Unbelievably satisfying, this skillet delivers a wonderful contrast between the tender turkey crumbles and the slight bite of wilted spinach. The melted mozzarella creates creamy pockets throughout, while the diced tomatoes provide just enough acidity to balance the richness. I love serving it over cauliflower rice for a low-carb option or stuffing it into warm pita pockets for a handheld meal that my kids devour instantly.

Sriracha Ground Turkey Zucchini Boats

Oof, if you’re anything like me, you’ve stared at that package of ground turkey in your fridge wondering how to make it exciting. Well, let me introduce you to my latest obsession—these spicy, veggie-packed boats that come together faster than you can say “takeout.” I first made these on a busy Tuesday when my usual dinner rotation was failing me, and now they’re in my regular lineup.

Ingredients

– 4 medium zucchini (about 8 inches long each)
– 1 lb ground turkey (I prefer 93% lean for best flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1/2 cup diced yellow onion (about 1 small onion)
– 2 cloves garlic, minced
– 3 tbsp Sriracha sauce (adjust to your heat preference)
– 1/4 cup tomato sauce
– 1 tsp smoked paprika
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup shredded mozzarella cheese
– 2 tbsp chopped fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Cut each zucchini in half lengthwise and scoop out the center flesh using a spoon, leaving about 1/4-inch thick shells.
3. Chop the scooped zucchini flesh into small pieces and set aside.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add diced onion and cook for 3-4 minutes until translucent and slightly softened.
6. Add ground turkey to the skillet, breaking it up with a wooden spoon as it cooks.
7. Cook the turkey for 5-6 minutes until no pink remains, stirring occasionally.
8. Add minced garlic and cook for 1 minute until fragrant.
9. Stir in the chopped zucchini flesh and cook for 2 minutes until slightly softened.
10. Add Sriracha sauce, tomato sauce, smoked paprika, salt, and black pepper to the skillet.
11. Cook the mixture for 3-4 minutes, stirring constantly, until well combined and heated through.
12. Arrange the hollowed zucchini boats on the prepared baking sheet.
13. Spoon the turkey mixture evenly into each zucchini boat, pressing down gently.
14. Sprinkle shredded mozzarella cheese evenly over the filled boats.
15. Bake at 400°F for 18-20 minutes until the zucchini is tender when pierced with a fork and the cheese is golden brown.
16. Remove from oven and let rest for 3 minutes before serving.
17. Garnish with chopped fresh cilantro.

What I love most about these boats is how the zucchini becomes perfectly tender while still holding its shape, creating the ideal vessel for that spicy turkey filling. The melted mozzarella forms a beautiful golden crust that contrasts wonderfully with the kick from the Sriracha. Try serving these with a cool cucumber salad to balance the heat, or crumble some tortilla chips over the top for extra crunch—they’re fantastic either way.

Asian-Inspired Ground Turkey Salad

Keeping my fridge organized is a constant battle, but when I discovered this Asian-inspired ground turkey salad, it became my go-to for using up those lingering veggies. I first made it during a busy week when takeout temptation was high, and now it’s in my regular rotation because it comes together faster than delivery.

Ingredients

– 1 lb ground turkey (I prefer 93% lean for better flavor)
– 2 tbsp sesame oil (or any neutral oil if you don’t have sesame)
– 3 cloves garlic, minced (fresh gives the best flavor)
– 1 tbsp fresh ginger, grated (keep ginger frozen for easy grating)
– 1/4 cup soy sauce (use reduced-sodium if watching salt)
– 2 tbsp rice vinegar
– 1 tbsp honey (maple syrup works for vegan option)
– 1 tsp sriracha (add more if you like it spicy)
– 4 cups shredded cabbage (bagged coleslaw mix saves time)
– 1 cup shredded carrots (pre-shredded works perfectly)
– 1/2 cup chopped green onions
– 1/4 cup chopped cilantro (omit if you’re a cilantro-hater)

Instructions

1. Heat a large skillet over medium-high heat for 2 minutes until a water droplet sizzles immediately.
2. Add 1 tablespoon sesame oil to the hot skillet and swirl to coat the bottom evenly.
3. Add 1 pound ground turkey, breaking it apart with a wooden spoon into small crumbles.
4. Cook turkey for 6-8 minutes, stirring occasionally, until no pink remains and edges are lightly browned.
5. Push turkey to one side of the skillet and add remaining 1 tablespoon sesame oil to the empty space.
6. Add 3 cloves minced garlic and 1 tablespoon grated ginger to the oil and cook for 30 seconds until fragrant.
7. Combine the turkey with the garlic-ginger mixture, stirring thoroughly to distribute flavors.
8. Pour in 1/4 cup soy sauce, 2 tablespoons rice vinegar, 1 tablespoon honey, and 1 teaspoon sriracha.
9. Stir continuously for 2 minutes until the sauce thickens slightly and coats all the turkey.
10. Remove skillet from heat and let the turkey mixture cool for 5 minutes (this prevents wilting the veggies).
11. In a large bowl, combine 4 cups shredded cabbage, 1 cup shredded carrots, 1/2 cup chopped green onions, and 1/4 cup chopped cilantro.
12. Add the slightly cooled turkey mixture to the vegetables and toss until everything is evenly distributed.
13. Let the salad sit for 5 minutes to allow the cabbage to slightly soften from the warm dressing.
But what really makes this salad special is the contrast between the warm, savory turkey and the cool, crisp vegetables. The cabbage maintains just enough crunch while soaking up that delicious gingery sauce, and I love serving it in lettuce cups for a low-carb option that feels extra fancy.

Ground Turkey and Sweet Potato Hash

Busy weekday mornings call for hearty, one-pan breakfasts that come together fast but taste like you spent hours. This ground turkey and sweet potato hash has become my go-to when I need something satisfying that won’t keep me tied to the stove—plus it’s a great way to use up those sweet potatoes that always seem to linger in my pantry a little too long!

Ingredients

– 1 tbsp olive oil (or avocado oil for higher heat cooking)
– 1 lb ground turkey (I prefer 93% lean for better flavor)
– 1 medium sweet potato, peeled and diced into 1/2-inch cubes (about 2 cups)
– 1 small yellow onion, diced
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp chopped fresh parsley (optional, for garnish)
– 4 large eggs

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the diced sweet potato to the hot skillet and cook for 8 minutes, stirring occasionally, until the edges begin to brown slightly.
3. Add the diced onion and red bell pepper to the skillet and cook for 5 minutes, until the vegetables have softened.
4. Push the vegetable mixture to one side of the skillet and add the ground turkey to the empty space.
5. Cook the turkey for 4 minutes, breaking it up with a spatula, until no longer pink.
6. Mix the turkey with the vegetables and add the minced garlic, smoked paprika, dried thyme, salt, and black pepper.
7. Cook the mixture for 2 minutes, stirring constantly, until the garlic becomes fragrant.
8. Create 4 small wells in the hash mixture using the back of a spoon.
9. Crack one egg into each well and reduce the heat to medium-low.
10. Cover the skillet and cook for 5-7 minutes, until the egg whites are fully set but the yolks are still runny.
11. Remove the skillet from the heat and sprinkle with chopped fresh parsley if desired. What makes this hash truly special is how the creamy sweet potatoes contrast with the savory turkey and those perfectly runny egg yolks that create their own rich sauce. I love serving it straight from the skillet with toasted sourdough for dipping, or sometimes I’ll top it with sliced avocado for extra creaminess.

Ground Turkey Tacos with Fresh Salsa

Tuesdays in our house always mean taco night, and these ground turkey tacos with fresh salsa have become our absolute favorite twist on the classic. I started making them when my daughter declared she wanted “healthier tacos,” and now we barely remember the beef version! They come together so quickly, making them perfect for those busy weeknights when you want something delicious without the fuss.

Ingredients

– 1 lb ground turkey (I prefer 93% lean for best flavor)
– 1 tbsp olive oil (or any neutral oil you have on hand)
– 1 small yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 packet taco seasoning (or 2 tbsp homemade blend)
– 1/2 cup water
– 8 corn tortillas
– 2 medium tomatoes, diced
– 1/4 cup red onion, finely chopped
– 1/4 cup fresh cilantro, chopped
– 1 tbsp lime juice (fresh squeezed tastes best)
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced yellow onion and cook for 3-4 minutes until translucent and slightly softened.
3. Add ground turkey to the skillet, breaking it apart with a wooden spoon.
4. Cook turkey for 6-8 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
5. Add minced garlic and cook for 1 minute until fragrant.
6. Sprinkle taco seasoning evenly over the turkey mixture.
7. Pour in 1/2 cup water and stir to combine all ingredients.
8. Reduce heat to low and simmer for 5 minutes until the sauce thickens and coats the turkey.
9. While turkey simmers, combine diced tomatoes, red onion, cilantro, lime juice, salt, and pepper in a medium bowl.
10. Stir the salsa ingredients gently until well combined.
11. Warm corn tortillas one at a time in a dry skillet over medium heat for 30 seconds per side.
12. Keep warmed tortillas wrapped in a clean kitchen towel to stay soft and pliable.
13. Spoon approximately 1/4 cup of turkey mixture into each warmed tortilla.
14. Top each taco with 2 tablespoons of fresh salsa.

My favorite thing about these tacos is how the juicy, seasoned turkey contrasts with the crisp, bright salsa. The corn tortillas add that perfect earthy flavor that just makes everything come together beautifully. We often serve them with extra lime wedges for squeezing over the top, and sometimes I’ll add a dollop of Greek yogurt instead of sour cream for an extra protein boost.

Low-Cal Ground Turkey and Vegetable Soup

Recently, I found myself craving something warm and comforting but didn’t want to undo all my healthy eating efforts—that’s when this low-cal ground turkey and vegetable soup became my go-to. I love how it fills my kitchen with the most inviting aroma while keeping things light and nutritious. It’s become my favorite Sunday meal prep recipe that actually makes me excited for weekday lunches.

Ingredients

– 1 lb lean ground turkey (93/7 works great for less fat)
– 1 tbsp olive oil (or avocado oil for higher smoke point)
– 1 medium yellow onion, diced (about 1 cup)
– 2 medium carrots, sliced into ¼-inch rounds
– 2 celery stalks, chopped
– 3 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– ½ tsp dried thyme
– 1 bay leaf
– 4 cups fresh spinach
– Salt and black pepper to taste

Instructions

1. Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 1 pound of ground turkey, breaking it apart with a wooden spoon, and cook for 5-6 minutes until no pink remains and it’s lightly browned.
3. Stir in the diced onion, sliced carrots, and chopped celery, cooking for 4-5 minutes until the vegetables begin to soften and the onions turn translucent.
4. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Pour in 6 cups of chicken broth and the entire can of diced tomatoes with their juices, scraping the bottom of the pot to lift any browned bits.
6. Stir in 1 teaspoon of dried oregano, ½ teaspoon of dried thyme, and 1 bay leaf, then bring the soup to a boil.
7. Reduce heat to low, cover the pot, and simmer for 20 minutes until the carrots are tender when pierced with a fork.
8. Remove the bay leaf and discard it.
9. Stir in 4 cups of fresh spinach and cook for 2-3 minutes until the spinach has wilted completely.
10. Season with salt and black pepper to taste, starting with ½ teaspoon of salt and ¼ teaspoon of pepper, then adjusting as needed. Versatile and satisfying, this soup has a wonderful brothy texture with tender vegetables and savory turkey that makes every spoonful comforting. I love serving it with a sprinkle of fresh parsley or a squeeze of lemon juice to brighten the flavors, and it pairs beautifully with a slice of crusty whole-grain bread for dipping.

Ground Turkey Burger Patties

Craving a healthier burger alternative that doesn’t sacrifice flavor? I’ve been making these ground turkey burger patties for years, ever since my husband declared he was done with heavy beef burgers after our summer barbecue marathon left us both feeling sluggish. These have become our go-to weeknight dinner that satisfies that burger craving without the food coma.

Ingredients

– 1 lb ground turkey (93% lean works best for juicy burgers)
– 1/4 cup breadcrumbs (panko adds nice texture)
– 1 large egg (helps bind everything together)
– 2 tbsp Worcestershire sauce (adds savory depth)
– 1 tsp garlic powder (or fresh minced garlic if you prefer)
– 1 tsp onion powder
– 1/2 tsp smoked paprika (regular paprika works too)
– 1/2 tsp salt (adjust to your preference)
– 1/4 tsp black pepper
– 1 tbsp olive oil (or any neutral oil for cooking)

Instructions

1. Combine ground turkey, breadcrumbs, egg, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper in a large mixing bowl.
2. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat.
3. Divide the mixture into 4 equal portions and shape each into 3/4-inch thick patties.
4. Use your thumb to make a slight indentation in the center of each patty to prevent bulging during cooking.
5. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Place patties in the hot skillet without crowding them.
7. Cook for 5-6 minutes until the bottoms develop a golden-brown crust.
8. Flip the patties carefully using a spatula.
9. Cook for another 5-6 minutes until the internal temperature reaches 165°F on an instant-read thermometer.
10. Transfer the cooked patties to a plate and let them rest for 3 minutes before serving.

You’ll love how these turkey burgers stay remarkably juicy despite being leaner than beef, with the Worcestershire and smoked paprika creating a savory, slightly smoky flavor profile that stands up beautifully to your favorite burger toppings. Try serving them on whole wheat buns with avocado slices and arugula for a fresh twist, or crumble them over a salad for a protein-packed lunch option.

Spicy Ground Turkey Cabbage Roll Bowls

Finally, after a long day of recipe testing, I stumbled upon this genius one-pan wonder that’s become my weeknight savior—no tedious rolling or steaming required, just all the cozy flavors of classic cabbage rolls, simplified into a hearty bowl. It’s the kind of dish that makes you feel like a kitchen hero without the fuss, and trust me, my family now requests it weekly. I love how the spicy kick from the turkey and the tender cabbage come together in under 30 minutes, making it perfect for those busy evenings when takeout tempts you.

Ingredients

– 1 lb ground turkey (or substitute with ground chicken for a milder flavor)
– 1 tbsp olive oil (or any neutral oil like avocado oil)
– 1 small head green cabbage, chopped into 1-inch pieces (about 6 cups)
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can crushed tomatoes
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes (adjust for more or less heat)
– 1/2 cup long-grain white rice, uncooked
– 1 cup chicken broth (low-sodium preferred)
– Salt and black pepper to taste (start with 1/2 tsp salt)
– Fresh parsley for garnish (optional, but adds a bright finish)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add 1 small diced yellow onion and cook, stirring frequently, until softened and translucent, about 3-4 minutes.
3. Add 2 minced garlic cloves and cook for 30 seconds until fragrant, being careful not to burn them.
4. Add 1 lb ground turkey to the skillet, breaking it up with a spoon, and cook until no pink remains, about 5-6 minutes.
5. Stir in 1 tsp smoked paprika and 1/2 tsp red pepper flakes, coating the turkey evenly for 30 seconds to bloom the spices.
6. Add 1 small head of chopped cabbage to the skillet and cook, stirring occasionally, until it begins to wilt, about 4-5 minutes.
7. Pour in 1 (15 oz) can crushed tomatoes, 1/2 cup uncooked rice, and 1 cup chicken broth, stirring to combine all ingredients.
8. Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 18-20 minutes until the rice is tender and has absorbed most of the liquid.
9. Season with salt and black pepper to taste, starting with 1/2 tsp salt, and stir well.
10. Remove from heat and let it sit covered for 2 minutes to allow the flavors to meld.
11. Garnish with fresh parsley if desired before serving.

What I adore about this bowl is how the cabbage stays slightly crisp-tender against the savory, spiced turkey, creating a satisfying texture that’s not mushy. The smoky paprika and subtle heat make it feel indulgent, yet it’s light enough for a quick dinner—try topping it with a dollop of Greek yogurt for a creamy contrast or serving it alongside crusty bread to soak up the saucy bits.

Mexican Ground Turkey Quinoa Bake

Keeping my family fed during busy weeknights used to be a challenge until I discovered this magical one-pan wonder that’s become our Tuesday night staple. Mexican Ground Turkey Quinoa Bake has saved me from countless “what’s for dinner” meltdowns, and I’m excited to share how this colorful, protein-packed dish comes together in under an hour.

Ingredients

– 1 lb lean ground turkey (or substitute with ground chicken)
– 1 cup uncooked quinoa, rinsed well (this removes bitterness)
– 1 medium yellow onion, diced (about 1 cup)
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 (15 oz) can black beans, drained and rinsed
– 1 (15 oz) can corn kernels, drained
– 1 (10 oz) can diced tomatoes with green chilies (like Rotel)
– 1 cup chicken broth
– 1 tbsp olive oil (or any neutral oil)
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp salt
– 1 cup shredded Mexican cheese blend
– Fresh cilantro for garnish (optional but recommended)

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add diced onion and cook until translucent, approximately 4-5 minutes, stirring occasionally.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Add ground turkey, breaking it up with a wooden spoon, and cook until no pink remains, about 6-7 minutes.
6. Stir in chili powder, cumin, smoked paprika, and salt until evenly distributed.
7. Add rinsed quinoa, chopped red bell pepper, black beans, corn, and diced tomatoes with green chilies to the skillet.
8. Pour in chicken broth and bring the mixture to a simmer, stirring to combine.
9. Transfer the entire mixture to your prepared baking dish, spreading it evenly.
10. Cover tightly with aluminum foil and bake for 25 minutes.
11. Remove the foil and sprinkle shredded Mexican cheese evenly over the top.
12. Return to the oven uncovered and bake for 10 more minutes, or until cheese is melted and bubbly.
13. Let the bake rest for 5 minutes before serving to allow the quinoa to absorb any remaining liquid.
14. Garnish with fresh cilantro leaves if desired.

Unbelievably satisfying, this bake emerges from the oven with the quinoa perfectly tender and the cheese forming a golden crust that crackles when you scoop into it. The ground turkey stays wonderfully moist while the black beans and corn add pops of texture against the creamy quinoa base. I love serving it straight from the baking dish with a dollop of cool sour cream and extra hot sauce for those who want an extra kick—it makes fantastic leftovers too, tasting even better the next day when the flavors have fully melded together.

Lemon Herb Ground Turkey Pasta

Haven’t we all had those nights where we want something comforting but don’t want to spend hours in the kitchen? This lemon herb ground turkey pasta has become my go-to weeknight savior—it’s light yet satisfying, and the bright citrus notes make it feel fancier than it actually is. I actually started making this when my herb garden went wild with basil and parsley one summer, and now it’s a family favorite that comes together in under 30 minutes.

Ingredients

– 1 lb ground turkey (or ground chicken)
– 8 oz pasta like penne or fusilli
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 lemon, zested and juiced (about 3 tbsp juice)
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh basil, chopped
– 1/2 cup chicken broth
– 1/2 cup grated Parmesan cheese
– Salt and black pepper to taste

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 oz pasta to the boiling water and cook for 9-11 minutes until al dente, stirring occasionally to prevent sticking.
3. While pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add 1 diced onion and cook for 4-5 minutes until translucent and lightly golden around the edges.
5. Add 3 minced garlic cloves and cook for 30 seconds until fragrant but not browned.
6. Add 1 lb ground turkey, breaking it up with a wooden spoon, and cook for 6-8 minutes until no pink remains and it’s lightly browned.
7. Stir in 1/2 cup chicken broth, scraping up any browned bits from the bottom of the skillet.
8. Reduce heat to low and stir in the zest and juice of 1 lemon (about 3 tbsp juice).
9. Drain the cooked pasta, reserving 1/4 cup pasta water, then add pasta to the skillet.
10. Toss everything together, adding reserved pasta water 1 tbsp at a time until the sauce coats the pasta nicely.
11. Remove from heat and stir in 1/4 cup chopped parsley, 1/4 cup chopped basil, and 1/2 cup grated Parmesan cheese.
12. Season with salt and black pepper to taste, then serve immediately.

Each bite delivers a wonderful contrast between the tender pasta, savory turkey, and that bright pop of lemon. I love how the fresh herbs keep it feeling light while the Parmesan adds just enough richness. Sometimes I’ll top it with extra basil leaves and red pepper flakes for a little heat—it’s equally delicious served warm or at room temperature for next-day lunches.

Ground Turkey and Black Bean Enchiladas

Unbelievably, this ground turkey and black bean enchilada recipe came about during one of those hectic weeknights when I needed something both comforting and quick—my family now requests it weekly! Using lean ground turkey keeps it lighter than traditional beef versions, while the black beans add wonderful texture and fiber that make these feel nourishing yet totally indulgent.

Ingredients

– 1 lb ground turkey (or ground chicken)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp chili powder
– 1 (15 oz) can black beans, rinsed and drained
– 1 (10 oz) can red enchilada sauce
– 8 (6-inch) corn tortillas
– 1 cup shredded Monterey Jack cheese
– ¼ cup chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and cook for 4–5 minutes, stirring occasionally, until translucent.
4. Add ground turkey, breaking it up with a spatula, and cook for 6–7 minutes until no pink remains.
5. Stir in minced garlic, cumin, and chili powder, cooking for 1 minute until fragrant.
6. Mix in rinsed black beans and ½ cup enchilada sauce, simmering for 2 minutes to combine.
7. Warm corn tortillas one at a time in a dry skillet over medium heat for 15 seconds per side to prevent cracking.
8. Spread ¼ cup of the remaining enchilada sauce evenly over the bottom of a 9×13-inch baking dish.
9. Spoon ⅓ cup of the turkey-bean mixture onto each tortilla, roll tightly, and place seam-side down in the dish.
10. Pour the rest of the enchilada sauce over the rolled tortillas, covering them completely.
11. Sprinkle shredded Monterey Jack cheese evenly over the top.
12. Bake at 375°F for 18–20 minutes until the cheese is bubbly and lightly browned at the edges.
13. Remove from oven and let rest for 5 minutes before serving.
14. Garnish with chopped fresh cilantro.

Oh, the way the slightly crisp tortilla edges contrast with the saucy, savory filling is pure comfort! These enchiladas pair beautifully with a simple avocado salad or a dollop of cool Greek yogurt for a creamy twist—leftovers (if you have any) taste even better the next day.

Ground Turkey and Broccoli Stir Fry

Sometimes, the best dinners are the ones that come together in under 30 minutes on a busy weeknight, and this Ground Turkey and Broccoli Stir Fry has become my go-to lifesaver. I first started making it when my kids declared they were “over” plain chicken, and now it’s in our regular rotation because it’s healthy, flavorful, and everyone cleans their plates.

Ingredients

• 1 lb ground turkey (or ground chicken)
• 4 cups broccoli florets (fresh or frozen)
• 2 tbsp olive oil (or any neutral oil)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
• 2 tbsp honey (or maple syrup)
• 1 tbsp rice vinegar
• 1 tsp sesame oil (for finishing)
• 1/2 tsp red pepper flakes (optional, for heat)
• Cooked rice for serving (white or brown)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat until shimmering.
2. Add the ground turkey to the hot skillet, breaking it apart with a spatula into small crumbles.
3. Cook the turkey for 5-7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Push the cooked turkey to one side of the skillet and add the remaining 1 tablespoon of olive oil to the empty space.
5. Add the minced garlic and grated ginger to the oil and cook for 30 seconds until fragrant, being careful not to burn them.
6. Add the broccoli florets to the skillet and stir everything together to combine with the turkey.
7. Pour in 1/4 cup of water and immediately cover the skillet with a lid to steam the broccoli for 3-4 minutes until bright green and tender-crisp.
8. While the broccoli steams, whisk together the soy sauce, honey, and rice vinegar in a small bowl until the honey is fully dissolved.
9. Remove the lid from the skillet and pour the sauce mixture over the turkey and broccoli.
10. Stir everything together and cook uncovered for 2-3 minutes until the sauce thickens and coats everything evenly.
11. Turn off the heat and drizzle with 1 teaspoon of sesame oil, stirring to incorporate.
12. Sprinkle with red pepper flakes if using, then serve immediately over cooked rice.

Zesty garlic and ginger really make this dish pop against the savory turkey and crisp-tender broccoli. I love how the slightly sweet glaze clings to every bite, and it’s fantastic served over cauliflower rice for a low-carb option or wrapped in lettuce cups for a fun handheld meal.

Conclusion

Cooking healthy doesn’t mean sacrificing flavor! These 29 delicious ground turkey recipes prove you can enjoy satisfying meals while staying on track with your wellness goals. We’d love to hear which recipes become your new favorites—drop a comment below and share this roundup on Pinterest to inspire fellow home cooks on their healthy eating journey!