21 Delicious Low Calorie Ground Turkey Recipes for Healthy Eating

Ground turkey is your secret weapon for whipping up meals that are both satisfying and light on calories. Whether you’re craving comfort food without the guilt or looking for quick, nutritious dinners to keep you on track, we’ve got you covered. Dive into our roundup of 21 Delicious Low Calorie Ground Turkey Recipes and discover how easy healthy eating can be!

Turkey and Spinach Stuffed Peppers

Every home cook needs a reliable stuffed pepper recipe in their arsenal, and this Turkey and Spinach Stuffed Peppers version is a game-changer. It’s a perfect blend of lean protein and vibrant greens, all nestled in a sweet bell pepper.

Ingredients

• 4 large bell peppers, any color (I love using red for their sweetness)
• 1 lb ground turkey (opt for 93% lean for the best texture)
• 2 cups fresh spinach, roughly chopped (packed tightly for maximum greens)
• 1 cup cooked quinoa (a great way to sneak in extra protein)
• 1/2 cup shredded mozzarella cheese (because everything’s better with cheese)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp garlic powder (for that quick flavor boost)
• 1/2 tsp salt (to bring all the flavors together)
• 1/4 tsp black pepper (freshly ground is my preference)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Keep the tops for a rustic presentation.
3. Heat olive oil in a large skillet over medium heat. Add ground turkey, breaking it apart with a spoon, until no longer pink, about 5-7 minutes.
4. Stir in the chopped spinach, cooked quinoa, garlic powder, salt, and black pepper. Cook for another 2-3 minutes until the spinach wilts. Tip: Don’t overcook the spinach to retain its vibrant color.
5. Stuff each bell pepper with the turkey and spinach mixture, packing it down lightly. Top with shredded mozzarella.
6. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden. Tip: Cover with foil halfway through if the cheese is browning too quickly.

Finally, these Turkey and Spinach Stuffed Peppers offer a delightful contrast between the tender pepper and the hearty filling. Serve them with a side of crusty bread to soak up any juices, or atop a bed of greens for a lighter meal.

Low Calorie Turkey Meatballs

Very often, the quest for a healthy meal doesn’t mean sacrificing flavor, and these Low Calorie Turkey Meatballs are proof. Perfect for meal prep or a quick dinner, they’re packed with protein and spices that’ll make your taste buds dance.

Ingredients

• 1 lb ground turkey (I find the 93% lean variety offers the best balance of moisture and flavor)
• 1/2 cup whole wheat breadcrumbs (for a bit of fiber and a nutty taste)
• 1 large egg, room temperature (it binds the meatballs better when not cold)
• 2 cloves garlic, minced (because garlic makes everything better)
• 1 tsp dried oregano (my go-to herb for a Mediterranean touch)
• 1/2 tsp salt (just enough to enhance all the flavors)
• 1/4 tsp black pepper (freshly ground, if you have it)
• 1 tbsp extra virgin olive oil (for sautéing, it’s my favorite for its fruity notes)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the meatballs to perfection.
2. In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, oregano, salt, and black pepper. Mix gently with your hands until just combined; overmixing can make the meatballs tough.
3. Shape the mixture into 1-inch balls. A small cookie scoop can help keep them uniform, ensuring even cooking.
4. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides for about 2 minutes per batch. This step adds flavor but can be skipped if you’re short on time.
5. Transfer the browned meatballs to a baking sheet lined with parchment paper and bake for 15-20 minutes, or until they reach an internal temperature of 165°F (74°C).
6. Let the meatballs rest for 5 minutes before serving. This allows the juices to redistribute, making them even more tender.

Warm and juicy, these turkey meatballs have a delightful texture that’s both tender and slightly firm. Serve them over zucchini noodles for a low-carb meal, or toss them in your favorite marinara sauce for a classic twist.

Ground Turkey and Quinoa Skillet

For a quick, nutritious meal that doesn’t skimp on flavor, this ground turkey and quinoa skillet is a weeknight winner. Follow these steps to create a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb ground turkey (I find 93% lean offers the best balance of flavor and health)
• 1 cup quinoa, rinsed (rinsing removes the bitter saponins)
• 2 cups chicken broth (homemade or low-sodium store-bought for better control over saltiness)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic beats pre-minced any day)
• 1 tsp ground cumin (toasted and ground yourself if you’re feeling ambitious)
• 1/2 tsp smoked paprika (for a subtle depth)
• Salt and freshly ground black pepper (to taste, but don’t be shy)
• 1/4 cup chopped fresh parsley (for a bright finish)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to burn it.
4. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
5. Add the rinsed quinoa, cumin, smoked paprika, salt, and pepper to the skillet, stirring to combine.
6. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.
7. Remove from heat and let stand, covered, for 5 minutes to allow the quinoa to fluff up.
8. Stir in the chopped parsley before serving.

Perfectly fluffy quinoa and savory ground turkey come together in this dish, with each bite offering a hint of smokiness from the paprika. Try serving it with a dollop of Greek yogurt and a squeeze of lime for an extra layer of flavor.

Healthy Turkey Taco Lettuce Wraps

Delightfully light yet satisfying, these Healthy Turkey Taco Lettuce Wraps are a perfect blend of flavor and nutrition, ideal for a quick lunch or a fuss-free dinner. Let’s walk through the process together, ensuring you end up with a dish that’s as enjoyable to make as it is to eat.

Ingredients

• 1 lb ground turkey (I find the 93% lean variety offers the best balance of flavor and healthiness.)
• 1 tbsp extra virgin olive oil (My go-to for its fruity notes and health benefits.)
• 1 cup diced tomatoes (Fresh is best, but canned works in a pinch.)
• 1/2 cup diced onion (Yellow onions add a nice sweetness.)
• 2 cloves garlic, minced (Because everything’s better with garlic.)
• 1 tbsp taco seasoning (Homemade or store-bought, depending on your time.)
• 8 large lettuce leaves (Iceberg or romaine for their crispness and cup-like shape.)
• 1/2 cup shredded cheddar cheese (Because cheese makes everything better.)
• 1/4 cup sour cream (For that cool, creamy finish.)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
3. Tip: Stir frequently to prevent the garlic from burning, which can make it bitter.
4. Add the ground turkey to the skillet, breaking it apart with a spoon, and cook until no pink remains, about 5 minutes.
5. Tip: For even cooking, let the turkey sit for a minute before stirring to allow it to brown slightly.
6. Stir in the diced tomatoes and taco seasoning, cooking for another 2 minutes to blend the flavors.
7. Remove the skillet from heat and let the mixture cool slightly, about 2 minutes.
8. Tip: This resting time allows the flavors to meld together beautifully.
9. Spoon the turkey mixture into the lettuce leaves, topping each with shredded cheddar cheese and a dollop of sour cream.

Ready to serve, these wraps offer a delightful crunch from the lettuce, a savory kick from the turkey, and a creamy finish from the cheese and sour cream. For an extra pop of color and flavor, garnish with chopped cilantro or a squeeze of lime.

Turkey and Mushroom Stir Fry

Zesty and satisfying, this Turkey and Mushroom Stir Fry is a quick weeknight dinner that doesn’t skimp on flavor. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• 1 lb ground turkey (I find lean turkey works best for a less greasy stir fry)
• 2 cups sliced mushrooms (cremini are my favorite for their earthy flavor)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1/2 cup chicken broth (low sodium to control the saltiness)
• 1 tbsp soy sauce (I opt for reduced sodium here as well)
• 1 tsp cornstarch (to thicken the sauce just right)
• 1/2 tsp red pepper flakes (adjust according to your heat preference)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey to the skillet, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Stir in the sliced mushrooms and minced garlic, cooking until the mushrooms soften, about 3 minutes.
4. In a small bowl, whisk together the chicken broth, soy sauce, cornstarch, and red pepper flakes until smooth.
5. Pour the sauce mixture over the turkey and mushrooms, stirring well to combine. Bring to a simmer and cook until the sauce thickens, about 2 minutes.
6. Remove from heat and let sit for 1 minute to allow the flavors to meld.

Mouthwatering and hearty, this stir fry boasts a perfect balance of savory and spicy flavors. Serve it over a bed of steamed rice or quinoa for a complete meal that’s sure to impress.

Lean Turkey Chili

Zesty and hearty, this Lean Turkey Chili is a perfect blend of nutrition and flavor, ideal for those cozy nights in or a healthy meal prep option. Let’s dive into making this comforting dish with a step-by-step approach that ensures delicious results every time.

Ingredients

• 1 lb lean ground turkey (I find the 93% lean works best for flavor without too much fat)
• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 red bell pepper, diced (adds a nice crunch and color)
• 1 can (15 oz) kidney beans, drained and rinsed (I love the texture they add)
• 1 can (15 oz) diced tomatoes (no salt added is my choice to control sodium)
• 2 tbsp chili powder (adjust based on your heat preference)
• 1 tsp ground cumin (for that earthy depth)
• 1/2 tsp salt (I prefer sea salt for its mineral content)
• 2 cups low-sodium chicken broth (homemade broth is a game-changer if you have it)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and red bell pepper, sautéing until the onion is translucent, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the minced garlic and cook for another 30 seconds until fragrant. Tip: Garlic burns easily, so keep the heat moderate.
4. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Breaking the turkey into small pieces ensures even cooking.
5. Stir in the chili powder, cumin, and salt, coating the turkey and vegetables evenly.
6. Add the diced tomatoes, kidney beans, and chicken broth, bringing the mixture to a boil.
7. Reduce the heat to low, cover, and simmer for 20 minutes, stirring occasionally. Tip: Simmering allows the flavors to meld beautifully.

Perfectly balanced, this Lean Turkey Chili boasts a rich texture and a depth of flavor that’s both satisfying and wholesome. Serve it over a bed of quinoa for an extra protein boost or with a side of cornbread for a classic touch.

Turkey and Zucchini Meatloaf

Very few dishes can rival the comforting embrace of a well-made meatloaf, and this Turkey and Zucchini Meatloaf is no exception. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb ground turkey (I find the 93% lean variety works best for moisture)
• 1 cup grated zucchini (squeeze out excess water with a clean towel for the best texture)
• 1/2 cup breadcrumbs (I like panko for a lighter feel)
• 1/4 cup ketchup (plus extra for glazing)
• 1 large egg (room temperature blends more evenly)
• 1 tbsp Worcestershire sauce (my secret flavor booster)
• 1 tsp garlic powder (for that essential savory note)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes all the difference)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the ground turkey, grated zucchini, breadcrumbs, ketchup, egg, Worcestershire sauce, garlic powder, salt, and black pepper. Mix gently with your hands until just combined; overmixing can make the meatloaf tough.
3. Transfer the mixture to a loaf pan lined with parchment paper for easy removal, shaping it into an even loaf.
4. Spread a thin layer of ketchup over the top of the meatloaf for a sweet glaze that caramelizes beautifully in the oven.
5. Bake for 45 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.
6. Let the meatloaf rest for 10 minutes before slicing to allow the juices to redistribute, ensuring moist slices.

Perfectly moist with a hint of sweetness from the glaze, this Turkey and Zucchini Meatloaf is a healthier twist on the classic. Serve it with a side of roasted vegetables or atop a slice of crusty bread for a satisfying meal.

Spicy Turkey and Bean Burgers

Just when you thought turkey burgers couldn’t get any better, we’re spicing things up with these Spicy Turkey and Bean Burgers. Perfect for a summer BBQ or a quick weeknight dinner, these burgers are packed with flavor and a kick that’ll have everyone asking for seconds.

Ingredients

• 1 lb ground turkey (I find the 93% lean works best for juicy burgers)
• 1 can (15 oz) black beans, drained and rinsed (don’t skip rinsing—it removes excess sodium)
• 1/4 cup breadcrumbs (I like panko for extra crunch)
• 1 large egg, beaten (room temp eggs blend more smoothly)
• 2 tbsp extra virgin olive oil (my go-to for its flavor)
• 1 tbsp chili powder (adjust based on your heat preference)
• 1 tsp cumin (toasted and ground fresh if possible)
• 1/2 tsp salt (I prefer sea salt for its clean taste)
• 1/4 tsp black pepper (freshly ground makes a difference)
• 1/4 cup chopped cilantro (stems and all for extra flavor)
• 1 jalapeño, finely diced (seeds removed for less heat)

Instructions

1. In a large bowl, gently mix the ground turkey, black beans, breadcrumbs, beaten egg, chili powder, cumin, salt, black pepper, cilantro, and jalapeño until just combined. Tip: Overmixing can make the burgers tough.
2. Divide the mixture into 4 equal portions and shape into patties about 1/2 inch thick. Tip: Make a slight indentation in the center of each patty to prevent bulging during cooking.
3. Heat the olive oil in a large skillet over medium heat until shimmering. Tip: To test the oil’s readiness, flick a bit of water into the pan—if it sizzles, it’s ready.
4. Cook the patties for about 5-6 minutes on each side, or until a meat thermometer reads 165°F in the center.
5. Remove the burgers from the skillet and let them rest for 5 minutes before serving. This allows the juices to redistribute, ensuring a moist burger.

Zesty and satisfying, these burgers have a perfect balance of spice and savoriness, with a texture that’s both tender and hearty. Serve them on toasted brioche buns with a slice of avocado and a dollop of Greek yogurt for a cooling contrast.

Turkey and Sweet Potato Hash

Delving into the heart of comfort food, this Turkey and Sweet Potato Hash brings together the savory richness of turkey with the natural sweetness of sweet potatoes for a dish that’s as nutritious as it is delicious. Perfect for a hearty breakfast or a cozy dinner, this recipe is straightforward and satisfying.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced sweet potatoes (I like them peeled for a smoother texture)
• 1/2 lb ground turkey (opt for lean to keep it light)
• 1/2 tsp smoked paprika (adds a deep, smoky flavor)
• Salt to taste (I prefer sea salt for its mineral quality)
• 2 eggs (room temperature eggs blend better)
• 1/4 cup diced onions (for a slight crunch and sweetness)

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced sweet potatoes to the skillet, spreading them out in an even layer. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Introduce the ground turkey and diced onions to the skillet. Break the turkey apart with a spatula and cook until no pink remains, about 6 minutes.
4. Sprinkle the smoked paprika and salt over the mixture, stirring well to ensure even seasoning.
5. Create two wells in the hash with the back of a spoon. Crack an egg into each well. Cover the skillet and cook for 3-4 minutes, or until the eggs are set to your liking.
6. Tip: For a crispier hash, press down lightly with the spatula and let it cook undisturbed for the last 2 minutes.
7. Tip: If you prefer your eggs runny, reduce the covered cooking time by 1 minute.
8. Tip: Garnish with fresh herbs like parsley for a pop of color and freshness.

Finished with a perfectly runny yolk or fully set eggs, this hash offers a delightful contrast of textures and flavors. Serve it straight from the skillet for a rustic presentation or plate it with a side of avocado for extra creaminess.

Light Turkey Bolognese

Yearning for a lighter take on the classic Bolognese? This Light Turkey Bolognese swaps out traditional beef for lean ground turkey, offering a healthier twist without sacrificing depth of flavor. Perfect for a weeknight dinner that feels both comforting and guilt-free.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 lb lean ground turkey (I find 93% lean works best for flavor and moisture)
• 1 small onion, finely diced (about 1 cup)
• 2 cloves garlic, minced (fresh is key here for that punch of flavor)
• 1 carrot, finely diced (about 1/2 cup, for a hint of sweetness)
• 1 celery stalk, finely diced (about 1/2 cup, adds a nice crunch)
• 1 28-oz can crushed tomatoes (San Marzano are my favorite for their sweetness and acidity)
• 1/2 cup dry white wine (a splash adds complexity, but water works in a pinch)
• 1 tsp dried oregano (rubbed between fingers to release oils)
• Salt and freshly ground black pepper (to taste, but don’t be shy)
• 1/2 cup whole milk (adds creaminess, trust me)
• Fresh basil leaves for garnish (a must for that fresh finish)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add ground turkey, breaking it apart with a wooden spoon. Cook until no longer pink, about 5 minutes.
3. Stir in onion, garlic, carrot, and celery. Cook until vegetables soften, about 5 minutes, stirring occasionally.
4. Pour in white wine, scraping up any browned bits from the bottom of the pan. Cook until wine is nearly evaporated, about 3 minutes.
5. Add crushed tomatoes and oregano. Season with salt and pepper. Simmer on low heat for 20 minutes, stirring occasionally.
6. Stir in milk and continue to simmer for another 10 minutes, allowing the sauce to thicken slightly.
7. Tip: For an even richer flavor, let the sauce sit for 10 minutes off the heat before serving.
8. Garnish with fresh basil leaves before serving.
9. Tip: Serve over whole wheat spaghetti for an extra fiber boost.
10. Tip: Leftovers taste even better the next day, as the flavors have more time to meld.

Outstanding in its simplicity, this Light Turkey Bolognese boasts a velvety texture and a harmonious blend of savory and sweet notes. Try serving it atop a bed of zucchini noodles for a low-carb option that’s just as satisfying.

Turkey and Cauliflower Rice Bowl

Ready to dive into a dish that’s as nutritious as it is delicious? Today, we’re making a Turkey and Cauliflower Rice Bowl, a perfect blend of lean protein and low-carb goodness that’s sure to satisfy without weighing you down.

Ingredients

• 1 lb ground turkey (I find the 93% lean variety strikes the perfect balance between flavor and healthiness.)
• 1 head of cauliflower, riced (About 4 cups—trust me, fresh is best here, but frozen works in a pinch.)
• 2 tbsp extra virgin olive oil (My go-to for its fruity notes and health benefits.)
• 1 tsp garlic powder (Because fresh garlic is great, but sometimes convenience wins.)
• 1/2 tsp salt (I like to use sea salt for its subtle mineral taste.)
• 1/4 tsp black pepper (Freshly ground makes all the difference.)
• 1 cup diced tomatoes (Canned are fine, but if it’s summer, go for fresh.)
• 1/2 cup chopped cilantro (Love it or hate it, it adds a fresh pop here.)

Instructions

1. Heat 1 tbsp of olive oil in a large skillet over medium heat (about 350°F). Tip: The oil should shimmer but not smoke.
2. Add the ground turkey, breaking it apart with a spatula. Cook until no pink remains, about 5-7 minutes. Tip: Don’t stir too often; letting it sit helps develop a nice crust.
3. Push the turkey to one side of the skillet. Add the remaining tbsp of olive oil to the empty side, then the cauliflower rice. Tip: Spreading it out ensures even cooking.
4. Sprinkle garlic powder, salt, and pepper over the cauliflower. Stir everything together and cook for another 5 minutes, until the cauliflower is tender but still has a bite.
5. Mix in the diced tomatoes and cilantro, cooking for just 1 more minute to warm them through.

Zesty and satisfying, this bowl offers a delightful contrast between the savory turkey and the fresh, slightly crunchy cauliflower rice. Try topping it with a fried egg for an extra layer of flavor and richness.

Herbed Turkey and Lentil Soup

Venturing into the world of hearty soups, this Herbed Turkey and Lentil Soup stands out for its comforting warmth and nutritional balance, perfect for a cozy evening or a nourishing lunch.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 cup diced onions (I find yellow onions add a sweet depth)
• 2 cloves garlic, minced (freshly minced releases more flavor)
• 1 lb ground turkey (lean for health, but any works)
• 1 cup dried lentils, rinsed (green lentils hold shape beautifully)
• 4 cups chicken broth (homemade elevates the dish)
• 1 tsp dried thyme (rubbed between fingers to awaken oils)
• 1 tsp dried rosemary (crushed slightly for more aroma)
• Salt and pepper (I start with 1/2 tsp salt, adjust later)

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onions, stirring occasionally, until translucent, about 5 minutes.
3. Mix in minced garlic, cooking until fragrant, 30 seconds, to avoid bitterness.
4. Increase heat to medium-high, add ground turkey, breaking it apart until no pink remains, about 5 minutes.
5. Stir in rinsed lentils, chicken broth, thyme, and rosemary, bringing to a boil.
6. Reduce heat to low, cover, simmering for 25 minutes, until lentils are tender but not mushy.
7. Season with salt and pepper, tasting to adjust; simmer uncovered for 5 more minutes to meld flavors.

Mmm, the soup’s texture is a delightful mix of tender lentils and savory turkey, with herbs weaving through each spoonful. Serve with a crusty bread for dipping or a dollop of Greek yogurt for a creamy contrast.

Turkey and Eggplant Casserole

Whipping up a comforting Turkey and Eggplant Casserole is easier than you think, and it’s a fantastic way to bring warmth to your table with minimal fuss. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 1 lb ground turkey (I find lean turkey works best for a less greasy casserole)
• 1 large eggplant, diced into 1-inch cubes (peeling is optional, but I love the texture the skin adds)
• 2 cups marinara sauce (homemade or your favorite store-bought brand)
• 1 cup shredded mozzarella cheese (for that perfect melt)
• 1/2 cup grated Parmesan cheese (the real deal makes a difference)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 1 tsp dried oregano (fresh is great, but dried packs a punch)
• 1/2 tsp salt (adjust based on your sauce’s saltiness)
• 1/4 tsp black pepper (freshly ground for the best flavor)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 2 tbsp of extra virgin olive oil in a large skillet over medium heat. Tip: The oil should shimmer but not smoke.
3. Add the diced eggplant to the skillet, seasoning with 1/2 tsp salt and 1/4 tsp black pepper. Sauté for about 10 minutes until the eggplant is tender and slightly golden. Tip: Stir occasionally to prevent sticking.
4. Push the eggplant to one side of the skillet and add the ground turkey. Cook until the turkey is no longer pink, about 5 minutes, breaking it apart with a spoon as it cooks.
5. Stir in 1 tsp dried oregano and 2 cups marinara sauce, combining everything well. Let it simmer for 2 minutes to meld the flavors.
6. Transfer the mixture to a baking dish, spreading it evenly. Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese on top.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and lightly browned. Tip: For an extra crispy top, broil for the last 2 minutes.

Zesty and hearty, this casserole boasts a delightful contrast between the creamy eggplant and the savory turkey, all under a blanket of gooey cheese. Serve it with a crisp green salad or crusty bread to soak up the delicious sauce.

Low Calorie Turkey Sloppy Joes

Preparing a healthier version of the classic sloppy joe doesn’t mean sacrificing flavor. This low-calorie turkey sloppy joe recipe is packed with all the tangy, sweet, and savory notes you love, using lean ground turkey for a lighter twist.

Ingredients

• 1 lb lean ground turkey (I find 93% lean works best for moisture)
• 1 tbsp extra virgin olive oil (my go-to for its flavor and health benefits)
• 1/2 cup finely diced onion (yellow onions are my preference for their sweetness)
• 1/2 cup finely diced green bell pepper (adds a nice crunch and color)
• 2 cloves garlic, minced (freshly minced gives the best flavor)
• 1 cup no-sugar-added tomato sauce (look for one with only tomatoes and salt)
• 2 tbsp tomato paste (adds depth and thickness)
• 1 tbsp Worcestershire sauce (a must for that umami kick)
• 1 tsp yellow mustard (just a hint for tanginess)
• 1 tbsp brown sugar substitute (I use erythritol for a zero-calorie option)
• 1/2 tsp smoked paprika (for a subtle smokiness)
• Salt and pepper to taste (I start with 1/4 tsp salt and adjust)

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the onion and bell pepper, sautéing until softened, about 5 minutes. Tip: Stir occasionally to prevent burning.
3. Add the garlic and cook for 30 seconds until fragrant, being careful not to let it brown.
4. Increase the heat to medium-high and add the ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Draining excess fat is optional but reduces calories.
5. Stir in the tomato sauce, tomato paste, Worcestershire sauce, mustard, brown sugar substitute, and smoked paprika. Mix well to combine.
6. Reduce the heat to low and simmer for 10 minutes, stirring occasionally, until the mixture thickens. Tip: If it’s too thick, add a tablespoon of water at a time until desired consistency.
7. Season with salt and pepper, then remove from heat.

Delightfully messy and satisfying, these turkey sloppy joes boast a perfect balance of sweet and tangy flavors with a pleasantly chunky texture. Serve them on whole wheat buns for extra fiber or over a bed of greens for a low-carb option.

Turkey and Black Bean Enchiladas

One of the most satisfying meals to prepare on a busy weeknight is a batch of Turkey and Black Bean Enchiladas. This dish combines lean ground turkey with hearty black beans, all wrapped in soft tortillas and smothered in a rich, flavorful sauce. It’s a perfect balance of protein and fiber, and the step-by-step process ensures even beginners can achieve delicious results.

Ingredients

• 1 lb ground turkey (I find the 93% lean variety works best for flavor and moisture)
• 1 can (15 oz) black beans, drained and rinsed (don’t skip rinsing—it removes excess sodium)
• 8 flour tortillas (8-inch size; I like the extra soft ones for easy rolling)
• 2 cups enchilada sauce (homemade or store-bought, but go for the medium spice level for a nice kick)
• 2 cups shredded Mexican cheese blend (a mix of cheddar and Monterey Jack is my favorite)
• 1 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 tsp ground cumin (freshly ground if you have it)
• 1/2 tsp garlic powder (for that quick garlic flavor without the chopping)

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the enchiladas.
2. Heat the olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
3. Tip: Don’t overcrowd the skillet to ensure the turkey browns nicely.
4. Stir in the black beans, cumin, and garlic powder, cooking for another 2 minutes to blend the flavors.
5. Tip: Taste the mixture now and adjust seasoning if needed, but remember the enchilada sauce will add more flavor.
6. Spread 1/2 cup of enchilada sauce evenly over the bottom of a 9×13 inch baking dish.
7. Divide the turkey and bean mixture among the tortillas, rolling each one tightly and placing seam side down in the dish.
8. Tip: Warm the tortillas for 10 seconds in the microwave to make them more pliable.
9. Pour the remaining enchilada sauce over the rolled tortillas, then sprinkle with the shredded cheese.
10. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
11. Let the enchiladas sit for 5 minutes before serving to allow the sauce to thicken slightly.

Cheesy, saucy, and packed with flavor, these enchiladas are a crowd-pleaser. The turkey and black bean filling is hearty yet not too heavy, making it a great option for a family dinner. Serve with a side of fresh avocado slices or a crisp green salad for a complete meal.

Turkey and Kale Stuffed Shells

Sometimes, the best meals are the ones that bring comfort and nutrition to the table without compromising on flavor. Today, we’re diving into a dish that combines the hearty goodness of turkey with the vibrant freshness of kale, all nestled inside tender pasta shells.

Ingredients

• 12 jumbo pasta shells – because bigger shells mean more room for stuffing.
• 1 lb ground turkey – I lean towards dark meat for its juiciness.
• 2 cups kale, finely chopped – ribs removed for a tender bite.
• 1 cup ricotta cheese – whole milk ricotta adds creaminess.
• 1/2 cup grated Parmesan cheese – freshly grated melts better.
• 1 egg – room temperature helps it blend smoothly.
• 2 cloves garlic, minced – because garlic makes everything better.
• 1 tbsp extra virgin olive oil – my go-to for sautéing.
• 2 cups marinara sauce – homemade or your favorite store-bought.
• 1/2 tsp salt – to enhance all the flavors.
• 1/4 tsp black pepper – freshly ground for the best taste.

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Bring a large pot of salted water to a boil and cook the pasta shells according to package instructions until al dente, about 9 minutes. Tip: Stir occasionally to prevent sticking.
3. While the shells cook, heat olive oil in a skillet over medium heat. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
4. Add the minced garlic and chopped kale to the skillet, sautéing until the kale is wilted, about 3 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. In a mixing bowl, combine the cooked turkey and kale mixture with ricotta, Parmesan, egg, salt, and pepper. Mix well to ensure even distribution of ingredients.
6. Drain the cooked shells and let them cool slightly. Carefully stuff each shell with the turkey and kale mixture.
7. Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the stuffed shells in the dish and cover with the remaining sauce.
8. Bake in the preheated oven for 25 minutes, or until the sauce is bubbly and the shells are heated through. Tip: Let it rest for 5 minutes before serving for easier handling.

These Turkey and Kale Stuffed Shells emerge from the oven with a delightful contrast of textures – the tender pasta, creamy filling, and slightly crisp edges of kale. The flavors meld beautifully, offering a satisfying bite that’s both rich and refreshing. Serve alongside a crisp green salad for a complete meal that’s sure to impress.

Ground Turkey and Butternut Squash Chili

Now, let’s dive into making a comforting and hearty dish that’s perfect for any season. This recipe combines the lean protein of ground turkey with the sweet, nutty flavors of butternut squash, creating a chili that’s both nutritious and satisfying.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its fruity flavor)
• 1 lb ground turkey (I find the 93% lean variety works best for flavor and texture)
• 1 medium butternut squash, peeled and diced into 1/2-inch cubes (about 3 cups)
• 1 medium onion, diced (yellow onions are my preference for their balance of sweetness and sharpness)
• 2 cloves garlic, minced (freshly minced garlic makes all the difference)
• 1 tbsp chili powder (adjust based on your heat preference)
• 1 tsp ground cumin (for that essential earthy warmth)
• 1/2 tsp smoked paprika (adds a subtle depth)
• 1 14.5-oz can diced tomatoes, undrained (I like the fire-roasted variety for extra flavor)
• 2 cups chicken broth (low-sodium to control the saltiness)
• Salt to taste (start with 1/2 tsp and adjust as needed)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes. Tip: Don’t stir too often to allow some browning for extra flavor.
3. Add the onion and garlic, cooking until the onion is translucent, about 3 minutes. Stir occasionally to prevent burning.
4. Stir in the chili powder, cumin, and smoked paprika, cooking for 1 minute to toast the spices. Tip: Toasting spices releases their oils and maximizes flavor.
5. Add the butternut squash, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat to low and simmer, covered, for 20 minutes. Tip: The squash should be tender but not mushy.
6. Season with salt to taste, then simmer uncovered for an additional 5 minutes to slightly thicken the chili.

Just before serving, give the chili a final taste and adjust the seasoning if necessary. The result is a beautifully balanced dish with tender chunks of squash, savory turkey, and a broth that’s rich with spices. Serve it with a dollop of sour cream or over a bed of quinoa for an extra protein boost.

Turkey and Asparagus Stir Fry

Just when you thought weeknight dinners couldn’t get any easier, this Turkey and Asparagus Stir Fry comes to the rescue. It’s a perfect blend of lean protein and crisp vegetables, ready in under 30 minutes.

Ingredients

• 1 lb ground turkey (I find the 93% lean variety works best for flavor and moisture)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces (look for bright green, firm stalks)
• 2 tbsp extra virgin olive oil (my go-to for its fruity notes)
• 3 cloves garlic, minced (freshly minced makes all the difference)
• 1/2 cup low-sodium chicken broth (keeps the dish light but flavorful)
• 2 tbsp soy sauce (I opt for reduced-sodium to control saltiness)
• 1 tsp cornstarch (helps thicken the sauce beautifully)
• 1/2 tsp red pepper flakes (adjust based on your heat preference)

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Don’t stir too often to allow browning.
3. Transfer the turkey to a plate. In the same skillet, heat the remaining 1 tbsp olive oil.
4. Add the asparagus and cook, stirring occasionally, until bright green and slightly tender, about 3 minutes. Tip: A bit of crunch is desirable for texture.
5. Stir in the garlic and red pepper flakes, cooking until fragrant, about 30 seconds.
6. Whisk together the chicken broth, soy sauce, and cornstarch in a small bowl. Pour into the skillet.
7. Return the turkey to the skillet. Stir to combine and cook until the sauce thickens, about 2 minutes. Tip: If the sauce thickens too much, add a splash of broth.

What you’ll love about this dish is the contrast between the savory, slightly spicy turkey and the crisp, fresh asparagus. Serve it over a bed of fluffy jasmine rice or alongside a simple cucumber salad for a complete meal.

Healthy Turkey and Spinach Lasagna

Whipping up a comforting yet nutritious meal doesn’t have to be complicated, and this Healthy Turkey and Spinach Lasagna is proof. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome.

Ingredients

• 1 lb ground turkey (I find lean turkey works best for a lighter dish)
• 10 oz frozen spinach, thawed and drained (squeeze out all the water for the best texture)
• 15 oz part-skim ricotta cheese (room temperature blends smoother)
• 1 large egg (room temperature, as mentioned, helps with mixing)
• 2 cups shredded part-skim mozzarella cheese (extra for that gooey top layer)
• 24 oz jar of marinara sauce (my go-to is a low-sugar variety for a healthier twist)
• 9 no-boil lasagna noodles (they save so much time and work perfectly)
• 1 tbsp extra virgin olive oil (for sautéing, it’s my kitchen staple)
• 2 cloves garlic, minced (freshly minced makes all the difference)
• 1 tsp dried oregano (for that classic Italian flavor)
• 1/2 tsp salt (adjust based on your sauce’s saltiness)
• 1/4 tsp black pepper (freshly ground, if possible)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat 1 tbsp extra virgin olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5-7 minutes. Tip: Season with salt, pepper, and oregano during cooking for even flavor distribution.
4. Stir in the marinara sauce with the cooked turkey, then remove from heat. This combines the flavors beautifully.
5. In a separate bowl, mix the ricotta cheese, egg, and drained spinach until well combined. Tip: Squeezing the spinach thoroughly prevents a watery lasagna.
6. Spread a thin layer of the turkey sauce mixture at the bottom of a 9×13 inch baking dish. Arrange 3 lasagna noodles over the sauce.
7. Layer half of the ricotta mixture over the noodles, followed by a third of the mozzarella cheese. Repeat the layers, ending with a final layer of noodles, sauce, and the remaining mozzarella. Tip: Covering with foil for the first 25 minutes of baking prevents the cheese from burning.
8. Bake covered for 25 minutes, then uncover and bake for an additional 10 minutes, or until bubbly and golden.
9. Let the lasagna stand for 10 minutes before slicing. This allows the layers to set for cleaner cuts.

After baking, this lasagna emerges with a perfect balance of creamy, cheesy layers and hearty turkey spinach filling. Serve it with a crisp green salad for a complete meal that’s as satisfying as it is wholesome.

Turkey and Broccoli Alfredo

Zesty and comforting, this Turkey and Broccoli Alfredo is a perfect dish to whip up when you’re craving something creamy and satisfying. Let’s walk through the process together, ensuring every step is clear and manageable, even for beginners.

Ingredients

• 8 oz fettuccine pasta (I love using bronze-die extruded pasta for its rough texture that holds sauce better.)
• 2 cups broccoli florets (Fresh is best, but frozen works in a pinch—just thaw and pat dry.)
• 1 tbsp extra virgin olive oil (My go-to for its fruity notes.)
• 1 lb turkey breast, sliced into strips (Room temp turkey cooks more evenly.)
• 2 cloves garlic, minced (Freshly minced garlic brings a vibrant kick.)
• 1 cup heavy cream (For that luxuriously creamy sauce.)
• 1/2 cup grated Parmesan cheese (Plus extra for serving—because who doesn’t love more cheese?)
• Salt and pepper to taste (I like to use sea salt for its clean taste.)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the turkey strips and cook until no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Add the minced garlic to the skillet with the turkey and sauté for 1 minute until fragrant. Tip: Keep the garlic moving to prevent burning.
4. Stir in the broccoli florets and cook for another 3-4 minutes until they’re bright green and slightly tender.
5. Pour in the heavy cream and bring to a gentle simmer. Let it cook for 2-3 minutes until slightly thickened.
6. Drain the pasta, reserving 1/4 cup of pasta water. Add the pasta to the skillet with the turkey and broccoli.
7. Sprinkle the grated Parmesan over the pasta and toss everything together, adding reserved pasta water as needed to loosen the sauce. Season with salt and pepper to taste.

Kick back and enjoy the creamy, hearty flavors of this Turkey and Broccoli Alfredo. The tender pasta, succulent turkey, and crisp broccoli come together in a rich, cheesy sauce that’s utterly comforting. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last drop of sauce.

Low Calorie Turkey and Vegetable Soup

Kickstart your healthy eating journey with this comforting Low Calorie Turkey and Vegetable Soup, perfect for those chilly evenings or when you’re craving something light yet satisfying. Let’s dive into the methodical process of creating this nourishing dish, step by step.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for its rich flavor)
• 1 lb lean ground turkey (I find the 93% lean works best for flavor without too much fat)
• 1 medium onion, diced (yellow onions are my preference for their sweetness)
• 2 carrots, peeled and sliced into rounds (about 1 cup)
• 2 celery stalks, diced (don’t skip; they add a wonderful crunch)
• 3 garlic cloves, minced (fresh is always better for that punch of flavor)
• 6 cups low-sodium chicken broth (homemade if you have it, but store-bought is fine)
• 1 tsp dried thyme (rubbed between your fingers to release its oils)
• 1 bay leaf (remove before serving, it’s just for flavor)
• 2 cups baby spinach (packed, it wilts down a lot)
• Salt and pepper to taste (start with 1/2 tsp salt, adjust as needed)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes. Tip: Don’t stir too often; letting it sit helps it brown.
3. Add the onion, carrots, and celery, cooking until the vegetables start to soften, about 5 minutes. Tip: A pinch of salt here helps draw out moisture and flavors.
4. Stir in the garlic and cook for 30 seconds until fragrant.
5. Pour in the chicken broth, then add the thyme and bay leaf. Bring to a boil, then reduce heat to low and simmer for 20 minutes. Tip: Skim off any foam that rises to the top for a clearer broth.
6. Remove the bay leaf, stir in the spinach until just wilted, about 1 minute. Season with salt and pepper to taste.

Outcome: This soup boasts a light yet flavorful broth, with tender turkey and vegetables in every bite. Serve it with a sprinkle of fresh parsley or a squeeze of lemon for an extra zing.

Conclusion

Cooking healthy doesn’t have to be boring, and our roundup of 21 delicious low-calorie ground turkey recipes proves just that! Whether you’re looking to spice up your weeknight dinners or find new favorites, there’s something here for everyone. We’d love to hear which recipes you try—drop a comment with your top picks and don’t forget to share this article on Pinterest to spread the joy of healthy eating!