INGREDIENTS
Teriyaki Sauce
- 1/2 cup Low Sodium Soy Sauce
- 1/4 cup water
- 2 tablespoons Red Wine Vinegar
- 2 tablespoons brown sugar or less as desired
- 2 tablespoons granulated sugar or less as desired
- 2 teaspoons minced garlic
- 1 teaspoon ground ginger
- 1 tablespoon cornstarch
- 2 tablespoons warm water
Ground Turkey
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 2 tablespoons minced garlic
- 1 pound Ground Turkey
- 1 cup finely chopped broccoli
- 2 large carrots peeled and grated
- 2 green onions diced, for garnish
INSTRUCTIONS
- Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
- In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
- Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
- Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped broccoli and continue to cook until turkey is no longer pink.
- Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.
- Spoon meat over rice or noodles. Garnish with green onions and serve immediately
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NOTES
- Teriyaki Sauce is generally pretty sweet. However, feel free to cut back on the amount of sugar in the sauce. 1 tablespoon of each would suffice if you prefer a more savory than sweet flavor.
- The nutritional information is based on serving this teriyaki turkey over a cup of white rice. Use brown rice or just less rice to reduce calories and carbs.
- Feel free to customize this recipe with your favorite vegetables.
NUTRITION
2. Easy Instant Pot
- 1 pound lean ground turkey or ground beef
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups water
- 8 ounces uncooked whole wheat or regular spaghetti
- 25 ounce jar marinara sauce
- Turn Instant Pot to saute mode and add the ground turkey or ground beef. Cook, crumbling with a spoon, until browned. Turn Instant Pot off.
- Add the Italian seasoning, garlic powder, salt, pepper and water. Stir until well combined, scraping up any browned bits from the bottom of the pot.
- Break the spaghetti noodles in half and lay them in the pot in about 6 parts, with each part laying in a different direction (this is to prevent the spaghetti from sticking together).
- Pour the marinara sauce over the spaghetti. Do not stir.
- Seal Instant Pot lid and turn the steam valve to the sealing position.
- Cook at high pressure/manual for 5 minutes if using whole wheat spaghetti with a package cook time of 7-9 minutes. Cook at high pressure/manual for 7 minutes if using regular white spaghetti with a package cook time of 9-11 minutes.
- Do a quick release (carefully turn the steam valve to the venting position using the handle of a long spoon and wait for all of the steam to escape and the pin to drop down).
- Remove lid, stir. You will see some liquid in the pot. This will absorb after just a few minutes. Wait for 3-5 minutes and then serve.
- Use a good quality marinara sauce that you love the flavor of, as that will impact the flavor of the finished dish.
- If you want vegetarian spaghetti, leave out the meat and skip the saute step. Put the water in the pot, followed by the seasonings. Then add the spaghetti as directed in the recipe. Pour the sauce over the top of the spaghetti and do not stir. Pressure cook as directed in the recipe.
- Nutrition facts calculated for recipe made with lean ground turkey and whole wheat pasta.
Nutrition
This delicious ground turkey meatloaf mixes up in one bowl. Such an easy family meal!
Ingredients
- 20 oz ground turkey
- 1 cup ketchup, divided
- 1 cup bread crumbs
- 3 tsp Worcestershire, divided
- 1/4 tsp pepper
- 2 cloves garlic, minced
- 1 Tbsp onion flakes
- 1 egg, beaten
- 2 tsp mustard
Instructions
Heat oven to 375 degrees. Prepare a loaf pan with nonstick cooking spray.
In a bowl, mix turkey, 1/2 cup ketchup, bread crumbs, 2 tsp Worcestershire, pepper, garlic, onion flakes and egg.
Press mixture into loaf pan.
Mix remaining 1/2 cup ketchup, 1 tsp Worcestershire and mustard to make sauce. Spread evenly over the top of meatloaf.
Bake uncovered for 60 minutes or until internal temperature reaches 160 degrees.
Let stand 5 minutes before removing from pan.
Notes
For the best healthy nachos recipe, make cheesy cauliflower nachos with ground turkey taco meat! They are so easy to make, with just 15 minutes prep and simple, common ingredients.
INGREDIENTS
Click underlined ingredients to buy them!
- 1 large head Cauliflower
- 1/4 cup Avocado oil
- 1 tsp Taco seasoning (salted)
- 1 lb Jennie-O Taco Seasonings Turkey Sausage
- 1 cup Cheddar cheese (shredded)
- 3/4 cup Tomatoes (diced - I used grape tomatoes)
- 1/3 cup Red onion (sliced)
- 1/2 medium Avocado (diced)
- 2 tbsp Fresh cilantro (chopped)
INSTRUCTIONS
Preheat the oven to 425 degrees F (218 degrees C). Grease a baking sheet well.
Cut the cauliflower into florets, then slice the florets thinly to make "chips".
Toss the cauliflower chips with the avocado oil and taco seasoning.
Arrange the cauliflower chips in a single layer on the baking sheet. Roast in the oven for about 20 minutes, until browned and crispy on the edges.
Meanwhile, brown the turkey sausage in a skillet over medium-high heat for about 10-12 minutes, until meat is cooked through and most of the sauce absorbs into the meat. Break part to crumble as you cook.
When the cauliflower is done, flip the pieces over. Crumble the taco seasoned turkey sausage over the nachos. Top with red onion and tomatoes, then shredded cheese last.
Return to the oven for about 5 minutes, until the cheese melts. Garnish with avocado and fresh cilantro.
When the weather outside is frightful, nothing satisfies our craving for comfort food quite like a good. This turkey version is surprisingly light and SO easy to make. If you'd like to bulk it up with more veggies, frozen corn and/or frozen peas are a great addition!
Made it? Let us know how it went in the comment section below
YIELDS: 8 SERVINGS
PREP TIME: 0 HOURS 30 MINS
TOTAL TIME: 1 HOUR 30 MINS
INGREDIENTS
potatoes, peeled
Kosher Salt
melted butter
milk
sour cream
Freshly ground black pepper
shredded Monterey Jack, divided
extra-virigin olive oil
large onion, chopped
carrots, peeled and chopped
small parsnips, peeled and chopped
cloves garlic, minced
fresh thyme
fresh sage, minced
dry white wine
ground turkey
all-purpose flour
low-sodium turkey or chicken broth
freshly chopped parsley, for garnish
- Preheat oven to 400°.
- Make mashed potatoes: In a large pot over high heat, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until completely tender, 16 to 18 minutes. Drain and return to pot.
- Use a potato masher to mash potatoes until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season with salt and pepper and fold in 1 cup cheese. Set aside.
- Make turkey mixture: In a large, ovenproof skillet over medium heat, heat oil. Add onion, carrots, parsnips, garlic, thyme, sage and cook until fragrant and softened, 5 minutes. Deglaze with wine and cook 2 minutes more. Add ground turkey and cook until no longer pink, 5 minutes more.
- Sprinkle meat with flour and stir to evenly distribute. Cook 1 minute more and add turkey broth. Bring to a simmer and let mixture thicken slightly, 5 minutes.
- Top beef mixture with an even layer of mashed potatoes, sprinkle with remaining cheese and bake until there is very little liquid visible and mashed potatoes are golden, about 35 minutes. Broil if desired and garnish with parsley before serving.
- In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
- Meanwhile, in a large skillet over medium-high heat, cook onion, garlic, and carrot until tender, 5 minutes. Add turkey and cook until golden, 6 to 8 minutes, then season with salt and pepper. Add wine, crushed tomatoes, and rosemary and let cook, 5 minutes.
- Toss spaghetti with ragu and garnish with parsley and Parmesan.
Why ours is the best
We love our turkey burger for one simple reason: We let it be. We didn't try to cover up the fact that it was turkey. Instead, we embraced it. We brought out its flavors and made it the best dang turkey burger there is. Turkey burgers tend to be drier so we added an egg to ours to help it hold together and give it added moisture. We also use 94 percent lean ground turkey and don't recommend any higher than that or the burgers might not hold together.
PREP TIME: 0 HOURS 5 MINS
TOTAL TIME: 0 HOURS 20 MINS
ground turkey
large egg, beaten
cloves garlic, minced
Worcestershire sauce
freshly chopped parsley
Kosher salt
Freshly ground black pepper
extra-virgin olive oil
Hamburger buns
Lettuce
Sliced tomatoes
Mayonnaise
- In a large bowl, mix together turkey, egg, garlic, Worcestershire sauce, and parsley, then season with salt and pepper. Form mixture into four flat patties.
- In a medium skillet over medium heat, heat oil. Add patties and cook until golden and cooked through, 5 minutes per side. Serve on a bun with desired toppings.
lasagna noodles
Kosher salt
extra-virgin olive oil
cloves garlic, minced
onion, finely chopped
tomato paste
ground turkey
(28-oz.) can crushed tomatoes
torn basil
(16-oz.) container ricotta, preferably full fat
grated Parmesan, plus more for sprinkling
freshly chopped parsley
egg
fresh mozzarella, sliced
- Preheat oven to 375°. Grease a large large baking sheet with cooking spray. In a large pot of boiling salted water, cook noodles until al dente according to package instructions. Drain and lay noodles on prepared baking sheet.
- In a large skillet over medium heat, heat oil. Add onion and cook until soft, 5 minutes. Stir in tomato paste, then add ground turkey. Cook, breaking up the meat with a wooden spoon, until turkey is no longer pink, about 6 minutes. Add tomatoes and basil. If the mixture is too thick, fill tomato can about a quarter full with water. Season with salt and pepper and let simmer 20 minutes.
- In a medium bowl, stir together ricotta, Parmesan, parsley, egg, and garlic. Season with salt and pepper.
- In the bottom of a large baking dish, spoon a thin layer of sauce. Add a layer of cooked noodles, overlapping them slightly. Spread about a third of ricotta mixture over noodles, top with sauce, then top with a layer of mozzarella. Repeat to make 3 layers.
- Bake until lasagna is bubbling and cheese is melty, about 35 minutes.
9. Trader Joe's Ground Turkey Stuffed Peppers with Pepper Jack
- Preheat oven to 375°. In a large skillet over medium-high heat, heat oil. Cook turkey until starting to brown, 3 to 4 minutes. Add onion and garlic and cook until turkey is golden and cooked through, 4 minutes more. Season with salt.
- Meanwhile, cook Trader Joe's Frozen Jasmine Rice according to package directions.
- In a large bowl, combine browned turkey, cooked rice, marinara, and 1 cup shredded pepper jack and season with salt.
- Spoon mixture into hollowed peppers and top with remaining 1/2 cup pepper jack. Bake until peppers are tender and mixture warmed through, 28 to 30 minutes.
10. Slow-Cooker Turkey Chili
extra-virgin olive oil
red onion, finely chopped
green Bell Pepper, chopped
ground turkey
Kosher salt
Freshly ground black pepper
cloves garlic, minced
tomato paste
(28-oz.) can chopped tomatoes
(15-oz.) can black beans, rinsed and drained
(15-oz.) can kidney beans, rinsed and drained
low-sodium chicken broth
chili powder
ground cumin
dried oregano
Shredded cheddar, for garnish
Thinly sliced green onions, for garnish
- In a large skillet over medium-high heat, heat oil. Add onion and pepper and cook until beginning to soften, about 4 minutes. Add ground turkey and cook, stirring occasionally, until turkey is golden (it doesn't have to be completely cooked through at this point). Season with salt and pepper, then stir in garlic and tomato paste and cook until fragrant, about 2 minutes. Transfer mixture to a slow cooker.
- To the slow cooker, add tomatoes, black beans, kidney beans, chicken broth, chili powder, cumin and oregano. Cook on high for 4 hours, until chili has thickened. Check for seasoning and season with salt and pepper to taste.
- Garnish with cheese and green onion, if desired.
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