19 Delicious 1 lb Ground Turkey Recipes Healthy

Every home cook knows the struggle of finding healthy, delicious meals that don’t take hours to prepare. That’s where our roundup of 19 Delicious 1 lb Ground Turkey Recipes comes in! Perfect for quick dinners, these recipes are packed with flavor and nutrition, ensuring your weeknight meals are anything but boring. Dive in and discover your new go-to dishes that’ll keep your family asking for seconds!

Turkey and Spinach Stuffed Peppers

Zesty and wholesome, these Turkey and Spinach Stuffed Peppers are a perfect blend of lean protein and vibrant greens, encased in a sweet bell pepper vessel.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 lb ground turkey, 93% lean
• 2 cups fresh spinach, finely chopped
• 1/2 cup onion, finely diced
• 2 cloves garlic, minced
• 1 cup cooked quinoa
• 1/2 cup marinara sauce
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1/2 tsp dried oregano
• 1/2 cup mozzarella cheese, shredded
• 1 tbsp olive oil, extra virgin

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until translucent, about 3 minutes.
3. Add ground turkey to the skillet. Cook until no pink remains, breaking it apart with a spatula, about 5 minutes.
4. Stir in spinach, quinoa, marinara sauce, sea salt, black pepper, and oregano. Cook until spinach wilts, about 2 minutes. Remove from heat.
5. Stand the bell peppers upright in a baking dish. Fill each pepper with the turkey mixture, packing lightly.
6. Cover the dish with aluminum foil. Bake for 25 minutes.
7. Remove foil. Sprinkle mozzarella cheese over each pepper. Bake uncovered for an additional 10 minutes, or until cheese is bubbly and slightly golden.
8. Let the peppers rest for 5 minutes before serving. This allows the flavors to meld and the peppers to firm up.

Generously stuffed, these peppers offer a satisfying crunch with a moist, flavorful filling. Serve atop a bed of arugula for an extra peppery bite or with a side of crusty bread to soak up the juices.

Ground Turkey and Sweet Potato Skillet

Looking for a hearty, healthy meal that comes together in one pan? This ground turkey and sweet potato skillet is your answer.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 1 large sweet potato, peeled and diced into 1/2-inch cubes
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1/2 cup low-sodium chicken broth
• 1 cup baby spinach, tightly packed
• Salt and freshly ground black pepper, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
3. Add sweet potato and onion to the skillet. Cook, stirring occasionally, until vegetables begin to soften, about 8 minutes.
4. Stir in garlic, smoked paprika, cumin, and cayenne pepper. Cook until fragrant, about 1 minute.
5. Pour in chicken broth, scraping any browned bits from the bottom of the skillet. Reduce heat to medium-low, cover, and simmer until sweet potatoes are tender, about 10 minutes.
6. Uncover, add baby spinach, and stir until just wilted, about 1 minute. Season with salt and pepper to taste.

Now, the skillet offers a perfect balance of savory and sweet, with a hint of spice. Serve it over quinoa for an extra protein boost or alongside a crisp green salad.

Healthy Turkey Meatballs with Zucchini Noodles

You won’t believe how these turkey meatballs transform a simple zucchini noodle dish into a protein-packed, veggie-loaded meal. Perfect for a quick dinner that doesn’t skimp on flavor or nutrition.

Ingredients

• 1 lb ground turkey, 93% lean
• 1 large egg, pasture-raised, lightly beaten
• 1/2 cup almond flour
• 2 cloves garlic, minced
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground
• 1 tbsp olive oil, extra virgin
• 2 medium zucchinis, spiralized into noodles
• 1/4 cup Parmesan cheese, freshly grated
• 1 tbsp fresh basil, finely chopped

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a large bowl, combine ground turkey, egg, almond flour, garlic, sea salt, and black pepper. Mix until just combined.
3. Form the mixture into 1-inch meatballs, placing them on the prepared baking sheet. Tip: Wet your hands to prevent sticking.
4. Bake for 20 minutes, or until the internal temperature reaches 165°F. Tip: Use a meat thermometer for accuracy.
5. While meatballs bake, heat olive oil in a large skillet over medium heat. Add zucchini noodles, sautéing for 2-3 minutes until just tender. Tip: Avoid overcooking to maintain texture.
6. Remove meatballs from oven. Serve over zucchini noodles, garnished with Parmesan and basil.

Vibrant and satisfying, these turkey meatballs offer a juicy interior with a lightly crisp exterior. Pair with zucchini noodles for a dish that’s as visually appealing as it is delicious, or top with a drizzle of balsamic glaze for an extra flavor boost.

Turkey and Quinoa Stuffed Bell Peppers

A perfect blend of lean protein and whole grains, these stuffed bell peppers are a nutritious and satisfying meal. They’re packed with flavor and easy to make, ideal for a weeknight dinner.

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup quinoa, rinsed
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 cup shredded Monterey Jack cheese
• 2 tbsp fresh cilantro, chopped

Instructions

1. Preheat oven to 375°F.
2. In a medium saucepan, combine quinoa and chicken broth. Bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 15 minutes, or until quinoa is tender and broth is absorbed. Remove from heat and let stand, covered, for 5 minutes.
4. While quinoa cooks, heat olive oil in a large skillet over medium heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
5. Add onion and garlic to the skillet. Cook, stirring occasionally, until onion is translucent, about 3 minutes.
6. Stir in cumin, smoked paprika, sea salt, and black pepper. Cook for 1 minute to toast the spices.
7. Remove skillet from heat. Stir in cooked quinoa, half of the Monterey Jack cheese, and cilantro.
8. Stuff each bell pepper with the turkey-quinoa mixture. Place in a baking dish.
9. Sprinkle remaining cheese over the tops of the stuffed peppers.
10. Bake for 25-30 minutes, or until peppers are tender and cheese is bubbly and slightly golden.
11. Let cool for 5 minutes before serving.

The peppers should be tender but still hold their shape, with a filling that’s moist and flavorful. Serve with a dollop of Greek yogurt or a side of avocado slices for added creaminess.

Spicy Turkey and Black Bean Chili

Spicy turkey and black bean chili is a hearty, flavor-packed dish perfect for chilly evenings. Simple to make, it delivers a satisfying kick with every spoonful.

Ingredients

• 1 lb ground turkey, 93% lean
• 1 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 2 tsp smoked paprika
• 1 tsp chipotle powder
• 1 15-oz can black beans, drained and rinsed
• 1 14.5-oz can diced tomatoes, undrained
• 2 cups chicken stock, low-sodium
• 1 tbsp apple cider vinegar
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
3. Stir in onion and garlic, cooking until translucent, about 3 minutes. Tip: Ensure the garlic doesn’t burn to avoid bitterness.
4. Mix in cumin, smoked paprika, and chipotle powder, toasting the spices for 30 seconds to release their oils.
5. Pour in black beans, diced tomatoes, chicken stock, and apple cider vinegar. Bring to a boil.
6. Reduce heat to low, simmering uncovered for 25 minutes, stirring occasionally. Tip: The chili should thicken slightly but remain brothy.
7. Season with sea salt and black pepper. Tip: Adjust seasoning carefully, as the flavors intensify over time.

Unbelievably rich and smoky, this chili boasts a velvety texture with a subtle heat. Serve topped with avocado slices or a dollop of Greek yogurt for a creamy contrast.

Ground Turkey and Mushroom Stroganoff

Just when you thought stroganoff couldn’t get any better, this ground turkey and mushroom version proves otherwise. It’s a hearty, flavorful twist on the classic that’s both comforting and surprisingly light.

Ingredients

• 1 tbsp clarified butter
• 1 lb ground turkey, 93% lean
• 8 oz cremini mushrooms, thinly sliced
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 1 cup beef stock, low-sodium
• 1 tbsp Worcestershire sauce
• 1/2 cup sour cream, full-fat
• 1 tbsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 cup fresh parsley, chopped
• 8 oz egg noodles, cooked al dente

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering.
2. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Transfer turkey to a plate, leaving drippings in the skillet.
4. Add mushrooms and onion to the skillet. Sauté until mushrooms release their moisture and onions are translucent, about 6 minutes.
5. Stir in garlic and cook until fragrant, 30 seconds.
6. Sprinkle flour over the mixture, stirring constantly to coat, about 1 minute.
7. Gradually whisk in beef stock and Worcestershire sauce, scraping up any browned bits.
8. Return turkey to the skillet. Simmer until sauce thickens slightly, about 3 minutes.
9. Remove from heat. Stir in sour cream, Dijon mustard, and smoked paprika until fully incorporated.
10. Fold in cooked egg noodles until evenly coated.
11. Garnish with fresh parsley before serving.

Delightfully creamy with a smoky depth, this stroganoff clings perfectly to each noodle. Serve it over a bed of wilted spinach for an extra nutrient boost.

Turkey and Kale Stir-Fry

Good food doesn’t have to be complicated. This Turkey and Kale Stir-Fry is a testament to that, blending lean protein and greens in a dish that’s as nutritious as it is delicious.

Ingredients

– 1 lb ground turkey, preferably pasture-raised
– 2 cups kale, stems removed and leaves thinly sliced
– 2 tbsp clarified butter
– 1 tbsp garlic, minced
– 1 tbsp ginger, freshly grated
– 1/2 cup chicken stock, low-sodium
– 1 tbsp soy sauce, gluten-free
– 1 tsp sesame oil
– 1/2 tsp red pepper flakes
– 1/4 tsp sea salt

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, approximately 5 minutes.
3. Stir in minced garlic and grated ginger, cooking until fragrant, about 30 seconds.
4. Add thinly sliced kale, tossing to combine. Cook until kale begins to wilt, roughly 2 minutes.
5. Pour in chicken stock and soy sauce, stirring to deglaze the pan. Simmer for 3 minutes to reduce slightly.
6. Drizzle with sesame oil and sprinkle red pepper flakes and sea salt over the top. Toss to distribute evenly.
7. Remove from heat and let stand for 2 minutes to allow flavors to meld.

Now you have a stir-fry that’s perfectly balanced with a slight crunch from the kale and a rich, umami depth from the turkey. Serve it over a bed of quinoa for an extra protein boost or alongside steamed jasmine rice for a comforting meal.

Lean Turkey Burgers with Avocado

You won’t believe how these lean turkey burgers with avocado elevate your weeknight dinner game. Packed with flavor and healthy fats, they’re a guilt-free indulgence.

Ingredients

– 1 lb ground turkey (93% lean)
– 1 ripe avocado, thinly sliced
– 1/4 cup panko breadcrumbs
– 1 large pasture-raised egg, lightly beaten
– 2 tbsp Dijon mustard
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp smoked paprika
– 1/2 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 1 tbsp extra virgin olive oil

Instructions

1. In a large mixing bowl, combine ground turkey, panko breadcrumbs, beaten egg, Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, sea salt, and black pepper. Mix until just combined; avoid overmixing to keep burgers tender.
2. Divide the mixture into 4 equal portions. Shape each into a 1-inch thick patty, pressing a slight indentation in the center to prevent bulging during cooking.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add patties to the skillet. Cook for 5 minutes on the first side, until edges are browned and patties release easily from the pan.
5. Flip patties. Cook for an additional 4 minutes, or until internal temperature reaches 165°F on an instant-read thermometer.
6. Remove patties from skillet. Let rest for 3 minutes to allow juices to redistribute.
7. Top each patty with thinly sliced avocado before serving.

Light and juicy with a smoky depth, these burgers pair beautifully with a crisp green salad or roasted sweet potato wedges. The avocado adds a creamy contrast that’s simply irresistible.

Turkey and Lentil Soup

Makes for a hearty, nutritious meal, this Turkey and Lentil Soup combines lean protein with fiber-rich lentils in a savory broth. Perfect for chilly evenings or meal prep.

Ingredients

• 1 tbsp olive oil
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 lb ground turkey, 93% lean
• 1 cup dried green lentils, rinsed
• 4 cups low-sodium chicken broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 2 cups baby spinach
• 1 tbsp fresh lemon juice

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced yellow onion and sauté until translucent, 4-5 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add ground turkey, breaking it apart with a wooden spoon, and cook until no longer pink, 5-6 minutes. Tip: Ensure the turkey is fully browned for maximum flavor.
5. Mix in rinsed lentils, chicken broth, cumin, smoked paprika, sea salt, and black pepper. Bring to a boil.
6. Reduce heat to low, cover, and simmer until lentils are tender, 25-30 minutes. Tip: Stir occasionally to prevent sticking.
7. Fold in baby spinach and cook until wilted, 2 minutes.
8. Remove from heat and stir in fresh lemon juice. Tip: The lemon juice brightens the soup’s flavors.

Yields a rich, comforting soup with a balance of earthy lentils and savory turkey. Serve with a dollop of Greek yogurt or crusty bread for added texture.

Baked Turkey and Cheese Quesadillas

Let’s dive straight into making these irresistible Baked Turkey and Cheese Quesadillas. Perfect for a quick dinner or a savory snack, they’re packed with flavor and ready in no time.

Ingredients

• 4 large flour tortillas (10-inch diameter)
• 2 cups shredded cooked turkey (preferably free-range)
• 1.5 cups shredded sharp cheddar cheese (aged 12 months)
• 1/2 cup finely diced white onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp clarified butter (ghee), melted
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp sea salt (fine grind)

Instructions

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a mixing bowl, combine shredded turkey, cheddar cheese, white onion, cilantro, cumin, smoked paprika, and sea salt. Mix until evenly distributed.
3. Lay out tortillas on a clean surface. Divide the turkey and cheese mixture evenly among them, spreading on one half of each tortilla. Fold the other half over to cover.
4. Brush the tops of the folded tortillas with melted clarified butter. This ensures a golden, crispy finish.
5. Place quesadillas on the prepared baking sheet. Bake for 10-12 minutes, or until the cheese is fully melted and the edges are lightly browned.
6. Flip quesadillas halfway through baking for even crispiness. Use a spatula to gently turn them over.
7. Remove from oven and let rest for 2 minutes before cutting into wedges. This allows the cheese to set slightly, preventing oozing.

With a crispy exterior and a gooey, flavorful filling, these quesadillas are a hit. Serve with a side of avocado crema or a fresh pico de gallo for an extra kick.

Turkey and Broccoli Casserole

Whipping up a comforting Turkey and Broccoli Casserole is simpler than you think, perfect for a hearty family dinner.

Ingredients

• 2 cups shredded cooked turkey, preferably free-range
• 3 cups fresh broccoli florets, blanched
• 1 1/2 cups heavy cream
• 1 cup grated aged cheddar cheese
• 1/2 cup panko breadcrumbs
• 2 tbsp clarified butter
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish with clarified butter.
2. In a large bowl, combine shredded turkey, blanched broccoli florets, heavy cream, Dijon mustard, smoked paprika, sea salt, and black pepper. Mix thoroughly.
3. Transfer the mixture to the prepared baking dish, spreading evenly.
4. Sprinkle grated aged cheddar cheese over the top, followed by panko breadcrumbs.
5. Bake in the preheated oven for 25 minutes, or until the top is golden and the casserole is bubbling.
6. Let stand for 5 minutes before serving to allow the casserole to set.

Golden and bubbly, this casserole offers a creamy texture with a satisfying crunch from the panko topping. Serve alongside a crisp green salad for a balanced meal.

Ground Turkey Tacos with Corn Salsa

Delightfully simple yet packed with flavor, these ground turkey tacos topped with fresh corn salsa are a weeknight game-changer.

Ingredients

• 1 lb ground turkey, 93% lean
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 cup fresh corn kernels
• 1/2 cup diced red onion
• 1 jalapeño, seeded and finely diced
• 2 tbsp freshly squeezed lime juice
• 1/4 cup chopped cilantro
• 8 small corn tortillas, warmed

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
3. Stir in cumin, smoked paprika, salt, and black pepper. Cook for 1 minute to toast the spices.
4. In a medium bowl, combine corn kernels, red onion, jalapeño, lime juice, and cilantro. Toss gently to mix.
5. Warm tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable.
6. Divide the turkey mixture among the tortillas. Top with corn salsa.

Juicy and vibrant, these tacos offer a perfect balance of savory and fresh. Serve with a drizzle of crema or a sprinkle of cotija cheese for extra richness.

Turkey and Spinach Lasagna Rolls

Unassuming yet utterly satisfying, these Turkey and Spinach Lasagna Rolls combine lean protein and leafy greens in a comforting Italian classic.

Ingredients

• 8 lasagna noodles, cooked al dente
• 1 lb ground turkey, 93% lean
• 1 tbsp extra-virgin olive oil
• 2 cloves garlic, minced
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large pasture-raised egg, lightly beaten
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a skillet over medium heat, warm olive oil. Add garlic, sauté until fragrant, about 30 seconds.
3. Add ground turkey, breaking apart with a spoon. Cook until no pink remains, about 5 minutes. Tip: Ensure turkey is finely crumbled for even distribution.
4. Transfer turkey to a bowl. Mix in spinach, ricotta, Parmesan, egg, salt, and pepper until combined.
5. Lay out cooked lasagna noodles. Divide turkey mixture evenly among noodles, spreading along each.
6. Roll up noodles tightly. Place seam-side down in prepared dish. Tip: Pack rolls snugly to prevent unrolling.
7. Pour marinara over rolls. Sprinkle with mozzarella.
8. Bake uncovered until cheese is bubbly and golden, about 25 minutes. Tip: Let stand 5 minutes before serving for easier handling.

Bursting with flavor, these rolls offer a creamy interior contrasted by the tangy marinara and melted cheese topping. Serve atop a bed of arugula for a fresh twist.

Healthy Turkey and Vegetable Stir-Fry

Looking for a quick, nutritious meal that doesn’t skimp on flavor? This Healthy Turkey and Vegetable Stir-Fry is your answer.

Ingredients

• 1 tbsp cold-pressed avocado oil
• 1 lb free-range ground turkey
• 2 cups organic broccoli florets
• 1 cup thinly sliced organic carrots
• 1 organic red bell pepper, julienned
• 2 cloves organic garlic, minced
• 1 tbsp freshly grated organic ginger
• 2 tbsp low-sodium tamari
• 1 tbsp raw honey
• 1 tsp toasted sesame oil
• 1/4 cup organic green onions, sliced
• 1 tbsp sesame seeds

Instructions

1. Heat avocado oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Tip: For even cooking, press turkey into a thin layer before stirring.
4. Add broccoli, carrots, and bell pepper. Stir-fry until vegetables are crisp-tender, about 4 minutes.
5. Tip: Cut vegetables uniformly for even cooking.
6. Stir in garlic and ginger. Cook until fragrant, about 30 seconds.
7. Whisk together tamari, honey, and sesame oil in a small bowl. Pour over turkey and vegetables.
8. Tip: Adjust heat to prevent sauce from burning.
9. Toss to coat evenly. Cook for 1 minute to meld flavors.
10. Garnish with green onions and sesame seeds before serving.

Here’s how it turns out: The turkey is perfectly savory, while the vegetables add a satisfying crunch. Serve over cauliflower rice for a low-carb option.

Turkey and Cauliflower Rice Bowl

Busy weeknights demand meals that are both nutritious and effortless. This Turkey and Cauliflower Rice Bowl delivers on both fronts, packing protein and veggies into a single, satisfying dish.

Ingredients

• 1 lb ground turkey, 93% lean
• 2 cups cauliflower rice, fresh
• 1 tbsp clarified butter
• 1/2 cup red bell pepper, finely diced
• 1/4 cup scallions, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp soy sauce, low-sodium
• 1 tsp sesame oil
• 1/2 tsp ginger, freshly grated
• 1/4 tsp red pepper flakes
• 1 pasture-raised egg, lightly beaten

Instructions

1. Heat clarified butter in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, 5-6 minutes. Tip: Avoid overcrowding the pan to ensure even browning.
3. Stir in red bell pepper, scallions, and garlic. Sauté until vegetables soften, 2-3 minutes.
4. Mix in cauliflower rice, soy sauce, sesame oil, ginger, and red pepper flakes. Cook, stirring frequently, until cauliflower is tender, 4-5 minutes. Tip: For a crispier texture, let the mixture sit undisturbed for 1 minute before stirring.
5. Push the mixture to one side of the skillet. Pour the beaten egg into the empty space. Scramble until just set, 1-2 minutes, then fold into the turkey and cauliflower mixture. Tip: For richer flavor, use a fork to lightly beat the egg with a splash of water before cooking.

Wrapped in a warm tortilla or served over leafy greens, this bowl offers a delightful contrast of textures and a bold, savory flavor profile. The cauliflower rice absorbs the spices beautifully, while the egg adds a creamy richness.

Ground Turkey and Eggplant Parmesan

Whipping up a comforting yet healthy dinner doesn’t have to be complicated. Ground Turkey and Eggplant Parmesan layers rich flavors with a lighter twist.

Ingredients

• 1 lb ground turkey, 93% lean
• 1 large eggplant, sliced into 1/2-inch rounds
• 1 cup whole milk ricotta cheese
• 1/2 cup grated Parmesan cheese, freshly grated
• 1 cup marinara sauce, homemade or high-quality store-bought
• 1 cup mozzarella cheese, shredded
• 1/2 cup all-purpose flour
• 2 pasture-raised eggs, lightly beaten
• 1 cup panko breadcrumbs
• 2 tbsp olive oil, extra virgin
• 1 tsp garlic powder
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, freshly ground

Instructions

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Season eggplant slices with kosher salt and let sit for 15 minutes to draw out moisture. Pat dry.
3. Set up a breading station with flour, beaten eggs, and panko mixed with garlic powder, oregano, salt, and pepper.
4. Dredge each eggplant slice in flour, dip in egg, then coat with panko mixture. Place on baking sheet.
5. Bake eggplant for 20 minutes, flipping halfway, until golden and crispy.
6. While eggplant bakes, brown ground turkey in a skillet over medium heat, breaking into small pieces, about 5-7 minutes.
7. In a bowl, mix ricotta and Parmesan cheese. Season with salt and pepper.
8. In a 9×13 baking dish, layer marinara sauce, eggplant slices, turkey, ricotta mixture, and mozzarella. Repeat layers.
9. Bake uncovered for 25 minutes until bubbly and cheese is golden.
10. Let stand for 5 minutes before serving to set layers.

Rich in texture, the crispy eggplant contrasts beautifully with the creamy ricotta and savory turkey. Serve with a side of garlic bread for a complete meal.

Turkey and Butternut Squash Chili

Bold flavors and hearty ingredients make this Turkey and Butternut Squash Chili a standout dish. Perfect for chilly evenings, it combines lean protein with sweet, earthy squash for a balanced meal.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 lb ground turkey, 93% lean
• 1 medium butternut squash, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 2 cups low-sodium chicken broth
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
3. Stir in onion and garlic. Cook until onion is translucent, about 3 minutes.
4. Add butternut squash, chili powder, cumin, smoked paprika, and cayenne. Stir to coat evenly, about 1 minute.
5. Pour in diced tomatoes and chicken broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 20 minutes.
6. Add black beans, salt, and pepper. Continue simmering until squash is tender, about 10 minutes.
7. Remove from heat. Stir in cilantro before serving.

Tip: For a thicker chili, mash some of the squash against the pot during the last 5 minutes of cooking. Tip: Toast the spices in a dry pan before adding to enhance their flavors. Tip: Serve with a dollop of Greek yogurt for a creamy contrast.

Unbelievably satisfying, this chili offers a velvety texture with a kick of heat. Try topping with avocado slices for a cool, creamy addition.

Lean Turkey and Green Bean Stir-Fry

Ready to whip up a quick, nutritious meal that doesn’t skimp on flavor? This lean turkey and green bean stir-fry is your answer.

Ingredients

• 1 lb ground lean turkey, 93% lean
• 2 cups fresh green beans, trimmed and halved
• 2 tbsp avocado oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 1/4 cup water

Instructions

1. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a spatula. Cook until no pink remains, about 5 minutes.
3. Tip: For even cooking, press the turkey into a thin layer in the skillet.
4. Add green beans, garlic, and ginger. Stir-fry for 3 minutes until beans brighten in color.
5. Tip: Keep the heat high to ensure a quick cook, preserving the beans’ crunch.
6. Pour in soy sauce, sesame oil, red pepper flakes, and water. Stir to combine.
7. Reduce heat to medium. Cover and simmer for 2 minutes to meld flavors.
8. Tip: A tight-fitting lid traps steam, softening the beans slightly while keeping them vibrant.
9. Uncover and stir-fry for an additional 1 minute to reduce any excess liquid.

Zesty with a hint of heat, this stir-fry offers a satisfying contrast between the tender turkey and crisp green beans. Serve over steamed jasmine rice or alongside a crisp cucumber salad for a complete meal.

Turkey and Asparagus Skillet

Kickstart your weeknight dinner with this Turkey and Asparagus Skillet, a dish that combines lean protein and crisp vegetables in a single pan for minimal cleanup.

Ingredients

• 1 tbsp clarified butter
• 1 lb ground turkey, 93% lean
• 1 cup asparagus, trimmed and cut into 2-inch pieces
• 1/2 cup yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper, freshly ground
• 1/4 cup chicken stock, low-sodium
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard

Instructions

1. Heat clarified butter in a 12-inch skillet over medium-high heat until shimmering, about 1 minute.
2. Add ground turkey, breaking it apart with a wooden spoon. Cook until no pink remains, 5-6 minutes. Tip: Avoid overcrowding the pan to ensure proper browning.
3. Stir in onion and garlic. Cook until onion is translucent, 2-3 minutes.
4. Add asparagus, sea salt, and black pepper. Cook until asparagus is bright green and tender-crisp, 4-5 minutes. Tip: For even cooking, cut asparagus pieces uniformly.
5. Pour in chicken stock, lemon juice, and Dijon mustard. Stir to combine. Simmer for 2 minutes to reduce slightly. Tip: Adjust heat to maintain a gentle simmer.
6. Remove from heat. Let stand for 2 minutes before serving.

Perfectly balanced, this skillet offers a juicy texture from the turkey with a crisp bite from the asparagus. Serve over quinoa or with a side of crusty bread to soak up the flavorful juices.

Conclusion

These 19 delicious 1 lb ground turkey recipes prove that healthy eating doesn’t have to be boring. From hearty meals to quick dinners, there’s something for every taste and occasion. We’d love to hear which recipes you try and love—drop a comment below! Don’t forget to share this roundup on Pinterest to inspire fellow home cooks. Happy cooking!

Bella Bacinos