20 Delicious Ground Turkey and Spinach Healthy Recipes

Welcome to a world where healthy eating doesn’t mean sacrificing flavor! Our roundup of 20 Delicious Ground Turkey and Spinach Healthy Recipes is here to transform your weeknight dinners into a breeze of nutrition and taste. Perfect for home cooks looking for quick, wholesome, and satisfying meals, these recipes promise to keep your plates colorful and your taste buds happy. Dive in and discover your next favorite dish!

Ground Turkey and Spinach Stuffed Peppers

Feeling like your dinner routine needs a little pep in its step? These ground turkey and spinach stuffed peppers are here to save the day, packing a punch of flavor and a whole lot of color to your plate. It’s like a party in a pepper, and everyone’s invited!

Ingredients

• 4 large bell peppers, any color you fancy
• A pound of ground turkey, because we’re keeping it lean and mean
• A couple of cups of fresh spinach, roughly chopped – it’s gonna wilt down, so don’t sweat the exact amount
• A splash of olive oil, for sautéing
• Half a cup of cooked quinoa, because we’re fancy like that
• A cup of your favorite marinara sauce, homemade or store-bought, no judgment here
• A sprinkle of shredded mozzarella, because cheese makes everything better
• Salt and pepper, to make all those flavors pop

Instructions

1. Preheat your oven to 375°F – let’s get that heat going!
2. Slice the tops off the bell peppers and remove the seeds and membranes. Give them a quick rinse inside and out, then pat dry. Pro tip: Choose peppers that can stand upright for the best presentation.
3. Heat a splash of olive oil in a skillet over medium heat. Add the ground turkey, breaking it up with a spoon, and cook until no pink remains, about 5-7 minutes. Season with salt and pepper because flavor is key.
4. Toss in the spinach and cook until just wilted, about 2 minutes. Mix in the quinoa and marinara sauce, stirring until everything is cozy and combined.
5. Stuff the peppers with the turkey mixture, packing it in but not too tight – they need room to breathe. Top each with a sprinkle of mozzarella because, again, cheese.
6. Place the peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and slightly golden. Keep an eye on them – nobody likes a burnt cheese hat.

Craving something that’s both hearty and healthy? These stuffed peppers deliver with a satisfying crunch, a juicy filling, and a cheesy top that’s irresistible. Serve them with a side of crusty bread to sop up any saucy goodness left on the plate – you won’t regret it.

Spinach and Ground Turkey Lasagna

Now, who said lasagna has to be a heavy, nap-inducing affair? Our Spinach and Ground Turkey Lasagna is here to flip the script, offering all the cheesy, layered goodness you crave without the food coma. Perfect for those who love to indulge but also like to keep it somewhat respectable.

Ingredients

• 1 lb ground turkey (because we’re keeping it light, remember?)
• 2 cups ricotta cheese (for that creamy dreaminess)
• 1 egg (to bind it all together)
• A couple of handfuls of fresh spinach (for a pop of color and nutrients)
• 3 cups shredded mozzarella (because more cheese is always the answer)
• 1 jar (24 oz) of your favorite marinara sauce (no judgment here)
• 9 lasagna noodles (the unsung heroes of this dish)
• A splash of olive oil (to keep things from sticking)
• 1 tsp garlic powder (for a little kick)
• Salt and pepper (to make everything taste better)

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. In a skillet over medium heat, cook the ground turkey until it’s no longer pink, about 5-7 minutes. Tip: Break it up as it cooks for even browning.
3. Stir in the garlic powder, salt, and pepper into the turkey, then set aside. This is where the flavor starts to build.
4. In a bowl, mix the ricotta cheese and egg until well combined. This will be your creamy layer.
5. Now, let’s assemble. Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
6. Place 3 lasagna noodles over the sauce, then layer with half the ricotta mixture, half the turkey, a handful of spinach, and a cup of mozzarella. Repeat the layers, ending with noodles on top.
7. Cover the top layer of noodles with the remaining marinara sauce and sprinkle the rest of the mozzarella cheese on top. Tip: Cover with foil for the first 25 minutes to keep it moist, then remove to brown the cheese.
8. Bake for 45 minutes, or until bubbly and golden. Let it sit for 10 minutes before cutting. Tip: This waiting period is crucial for clean slices.

Absolutely divine when served with a side of garlic bread and a crisp salad. The layers are perfectly distinct yet harmonious, with the spinach adding a fresh contrast to the rich, cheesy layers. Try serving it with a drizzle of balsamic glaze for an extra touch of sophistication.

Ground Turkey Spinach and Feta Meatballs

Get ready to roll into flavor town with these little globes of joy that are as easy to make as they are delicious. Ground turkey meets its match with spinach and feta, creating a meatball that’s juicy, flavorful, and packed with goodness.

Ingredients

• 1 lb ground turkey (the leaner, the meaner)
• A couple of cups of fresh spinach, chopped (because we’re fancy like that)
• 1/2 cup crumbled feta cheese (the more, the merrier)
• 1/4 cup breadcrumbs (for that perfect cling)
• 1 egg (the glue that holds our dreams together)
• A splash of olive oil (for sizzle and shine)
• 1 tsp garlic powder (because flavor)
• 1/2 tsp salt (just a pinch to make everything pop)
• 1/4 tsp black pepper (for a little kick)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, but preheating is a must).
2. In a large bowl, mix the ground turkey, chopped spinach, feta, breadcrumbs, egg, garlic powder, salt, and pepper like you’re the conductor of a flavor orchestra.
3. Roll the mixture into 1-inch balls (pro tip: wet your hands to prevent sticking) and place them on a greased baking sheet.
4. Drizzle a little olive oil over the top of each meatball for that golden, crispy exterior we all crave.
5. Bake for 20-25 minutes, or until they’re cooked through and have a nice tan (aka golden brown).

Craving something that’s both tender and packed with a punch? These meatballs are your ticket. Serve them over a bed of zoodles for a low-carb feast or skewer them with some veggies for a fun, bite-sized appetizer that’ll steal the show.

Healthy Ground Turkey and Spinach Pasta

Buckle up, buttercups, because we’re about to dive into a dish that’s as nutritious as it is delicious—no rabbit food here, just pure, unadulterated yum.

Ingredients

• 1 lb of ground turkey (because beef who?)
• A couple of cups of whole wheat pasta (for that fiber boost)
• A splash of olive oil (the good stuff)
• 2 cloves of garlic, minced (vampires beware)
• A handful of fresh spinach (Popeye would approve)
• 1 cup of marinara sauce (homemade or store-bought, no judgment)
• A sprinkle of salt and pepper (to keep things interesting)
• A dash of red pepper flakes (for those who like it hot)
• A handful of grated Parmesan cheese (because cheese is life)

Instructions

1. Heat a splash of olive oil in a large pan over medium heat. Tip: Let the oil get hot but not smoking—patience is a virtue.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the meat instead of browning it.
3. Toss in the minced garlic and a dash of red pepper flakes, stirring for about 30 seconds until fragrant. Tip: Garlic burns fast, so keep an eye on it!
4. Throw in the spinach and stir until just wilted, about 2 minutes. It’ll shrink down—no magic tricks here.
5. Pour in the marinara sauce, sprinkle with salt and pepper, and let it simmer for 5 minutes to marry the flavors.
6. Meanwhile, cook the pasta according to the package instructions, then drain. Tip: Save a cup of pasta water to adjust the sauce’s consistency if needed.
7. Combine the pasta with the turkey and spinach mixture, tossing everything together. If it’s too thick, add a splash of pasta water to loosen it up.
8. Serve hot, topped with a handful of grated Parmesan cheese. Because, again, cheese is life.

Perfectly al dente pasta meets the savory, slightly spicy turkey and spinach mix, with the Parmesan adding a salty, umami kick. Try serving it with a side of garlic bread for the ultimate comfort food experience.

Ground Turkey Spinach and Mushroom Skillet

Alright, let’s dive into this one-pan wonder that’s about to make your weeknight dinners a whole lot easier and tastier. A ground turkey spinach and mushroom skillet is the hero we all need—quick, nutritious, and packed with flavors that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb ground turkey (because we’re keeping it lean and mean)
• A couple of cups of fresh spinach (for that pop of green)
• 8 oz mushrooms, sliced (any kind you like, but baby bellas are my go-to)
• 1 small onion, diced (for a bit of sweetness)
• 2 cloves garlic, minced (because garlic is life)
• A splash of olive oil (to get things sizzling)
• 1/2 tsp salt (to wake up all those flavors)
• 1/4 tsp black pepper (for a little kick)
• 1/2 tsp dried thyme (it’s the secret handshake of spices here)
• 1/2 cup chicken broth (to keep everything juicy)

Instructions

1. Heat a large skillet over medium heat and add that splash of olive oil. Let it get nice and warm—about 1 minute should do the trick.
2. Toss in the diced onion and minced garlic. Sauté until they’re soft and smell amazing, about 2-3 minutes. Tip: Don’t let the garlic brown too much, or it’ll turn bitter.
3. Add the ground turkey to the skillet. Break it up with your spoon and cook until it’s no longer pink, about 5-6 minutes. Tip: Season with salt and pepper as it cooks to build flavor from the get-go.
4. Throw in the sliced mushrooms and dried thyme. Cook until the mushrooms are soft and have released their juices, about 4-5 minutes.
5. Pour in the chicken broth and let everything simmer for about 2 minutes. This is where the magic happens, and all the flavors come together.
6. Finally, add the fresh spinach. Stir it in until it’s just wilted, about 1 minute. Tip: Spinach cooks down a lot, so don’t be shy with it!

Finish this beauty off with a sprinkle of extra black pepper if you’re feeling fancy. The texture? Juicy turkey with tender mushrooms and just-wilted spinach, all coated in a light, savory broth. Flavor? A cozy, herby, umami-packed bite that’s perfect over rice, quinoa, or just straight out of the skillet—no judgment here.

Spinach and Ground Turkey Stuffed Shells

Dive into a dish that’s as fun to make as it is to eat, where jumbo pasta shells get a makeover with a hearty, health-conscious filling that’ll have you forgetting all about the usual ricotta routine.

Ingredients

• 12 oz jumbo pasta shells (because size matters)
• 1 lb ground turkey (the leaner, the meaner)
• A couple of cups of fresh spinach, roughly chopped (popeye would approve)
• 1 cup shredded mozzarella (for that gooey goodness)
• 1/2 cup grated parmesan (because cheese is life)
• A splash of olive oil (just enough to slick the pan)
• 2 cloves garlic, minced (for a little kick)
• 1 tsp dried oregano (a sprinkle of herby love)
• 1/2 tsp salt (to make everything pop)
• 1/4 tsp black pepper (for a bit of sass)
• 24 oz marinara sauce (homemade or store-bought, no judgment here)

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. Boil the pasta shells according to the package instructions, but keep them al dente—they’ll finish cooking in the oven. Tip: Add a pinch of salt to the water for flavor.
3. While the shells cook, heat a splash of olive oil in a pan over medium heat and sauté the garlic until it’s golden and fragrant, about 1 minute.
4. Add the ground turkey, breaking it up with a spoon, and cook until no pink remains, about 5 minutes. Tip: Drain any excess fat for a lighter dish.
5. Toss in the spinach, oregano, salt, and pepper, stirring until the spinach wilts, about 2 minutes. Remove from heat and stir in half the mozzarella and parmesan.
6. Spread a thin layer of marinara sauce in the bottom of a baking dish to prevent sticking.
7. Stuff each shell with the turkey mixture and arrange them in the dish. Tip: Use a small spoon or a piping bag for less mess.
8. Pour the remaining sauce over the shells, then sprinkle with the rest of the cheese.
9. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.

Let these stuffed shells cool for a hot minute before serving—trust us, that cheese is molten. The result? A perfectly balanced bite with the tender shells, savory filling, and that irresistible cheesy pull. Serve with a side of garlic bread to sop up any extra sauce, because waste not, want not.

Ground Turkey and Spinach Quesadillas

Now, who said quesadillas are just for cheese lovers? Dive into this protein-packed, veggie-loaded twist that’ll make your taste buds do a happy dance. Perfect for those ‘I want something delicious but not too guilty’ kind of days.

Ingredients

• 1 lb of ground turkey (because we’re fancy like that)
• A couple of cups of fresh spinach (pretend it’s a salad if it makes you feel better)
• 1 cup of shredded cheese (pick your fighter: cheddar, Monterey Jack, or a mix)
• A splash of olive oil (for that slick, non-stick magic)
• 4 large flour tortillas (the bigger, the better for folding)
• A pinch of salt and pepper (to whisper sweet nothings to your dish)
• 1 tsp of garlic powder (for that ‘I know what I’m doing’ flavor)
• 1/2 tsp of cumin (because every dish needs a little mystery)

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat. Add the ground turkey, breaking it apart like it’s bad news you’re delivering gently.
2. Sprinkle in the garlic powder, cumin, salt, and pepper. Cook until the turkey is no longer pink, about 5-7 minutes. Tip: If you see any pink, keep stirring—no one likes undercooked surprises.
3. Toss in the spinach and stir until it wilts down like your energy by Friday evening, about 2 minutes. Remove from heat.
4. Lay out a tortilla and sprinkle half with cheese. Spoon the turkey and spinach mixture over the cheese, then top with a little more cheese because, let’s be honest, cheese is the glue holding us all together.
5. Fold the tortilla over the filling, pressing down gently. Repeat with the remaining tortillas and filling.
6. Wipe the skillet clean (or don’t, live dangerously) and heat over medium. Cook each quesadilla for about 2-3 minutes per side, until golden and crispy. Tip: Press down with a spatula for maximum crispiness.
7. Let them sit for a minute before cutting—patience is a virtue, especially when it comes to molten cheese. Tip: Use a pizza cutter for easy slicing.

Perfectly crispy on the outside, melty and savory on the inside, these quesadillas are a crowd-pleaser. Serve them with a side of salsa or guac for dipping, or go rogue and drizzle with hot honey for a sweet and spicy kick.

Ground Turkey Spinach and Tomato Soup

Vibrant, versatile, and virtually foolproof, this soup is your ticket to a cozy, flavor-packed meal that’s as easy to whip up as it is delicious. Perfect for those days when you want something hearty without the hassle, it’s a bowlful of comfort that’ll have you coming back for seconds.

Ingredients

• 1 lb ground turkey (because beef who?)
• A couple of garlic cloves, minced (the more, the merrier)
• A splash of olive oil (just enough to make things interesting)
• 4 cups chicken broth (the unsung hero of soups)
• 1 can diced tomatoes (14.5 oz, because we’re precise like that)
• 2 cups fresh spinach (packed, like your schedule)
• 1 tsp dried oregano (for that herby goodness)
• Salt and pepper (to make everything pop)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Toss in the ground turkey and break it up with a spoon. Cook until it’s no longer pink, about 5 minutes. (Tip: Don’t overcrowd the pot; give that turkey some room to breathe.)
2. Add the minced garlic and stir for about 30 seconds, just until it’s fragrant. (Tip: Burnt garlic is a no-go, so keep an eye on it.)
3. Pour in the chicken broth and diced tomatoes (juice and all). Sprinkle in the oregano, and season with salt and pepper. Bring to a boil, then reduce heat and let it simmer for 10 minutes. (Tip: Simmering is like a spa day for your soup; it brings all the flavors together.)
4. Stir in the fresh spinach and cook just until it wilts, about 2 minutes. (No one likes soggy spinach, so timing is key.)

Serve this soup piping hot, with a side of crusty bread for dipping, and watch as it becomes a weeknight hero. The ground turkey keeps it light yet satisfying, while the spinach and tomatoes add a fresh, vibrant twist. Perfect for those chilly evenings or when you need a quick, nourishing meal that doesn’t skimp on flavor.

Spinach and Ground Turkey Burgers

Who says burgers can’t be both delicious and kinda good for you? These Spinach and Ground Turkey Burgers are here to prove the haters wrong, packing a punch of flavor without the guilt. Perfect for those days when you’re trying to be healthy but your taste buds are begging for something fun.

Ingredients

• 1 lb ground turkey (the leaner, the meaner)
• A couple of cups of fresh spinach, because we’re adults
• 1 egg, to keep things together
• A splash of olive oil, for the pan
• 1/2 cup breadcrumbs, for that perfect crunch
• A pinch of salt and pepper, because duh
• 1 tbsp garlic powder, for a little kick
• 1/2 cup grated Parmesan, because cheese makes everything better

Instructions

1. First, grab a big bowl and toss in your ground turkey, spinach, egg, breadcrumbs, salt, pepper, garlic powder, and Parmesan. Mix it all up like you mean it.
2. Shape the mixture into patties. Pro tip: Make them slightly larger than your bun because they’ll shrink a bit.
3. Heat up a splash of olive oil in a pan over medium heat. Once it’s hot, add your patties.
4. Cook for about 5-6 minutes on each side, or until they’re golden brown and cooked through. No pink in the middle, please.
5. Let them rest for a couple of minutes before serving. This keeps them juicy.

Get ready to bite into a burger that’s juicy, flavorful, and has just the right amount of crunch from the breadcrumbs. Serve these bad boys on a whole wheat bun with a side of sweet potato fries for the ultimate healthy-ish meal.

Ground Turkey and Spinach Stir Fry

So, you’re staring into your fridge, contemplating life’s mysteries, and bam—you spot ground turkey and a bag of spinach staring back. It’s fate telling you to whip up something deliciously easy and kinda healthy. Let’s turn that ‘meh’ into ‘more, please!’ with this Ground Turkey and Spinach Stir Fry.

Ingredients

• 1 lb ground turkey (because we’re fancy like that)
• A couple of cups of fresh spinach (the more, the merrier)
• 2 tbsp olive oil (or whatever oil you’re vibing with)
• A splash of soy sauce (for that umami kick)
• 1 minced garlic clove (because garlic is life)
• 1 tsp ginger, grated (for a little zing)
• A pinch of red pepper flakes (if you like it spicy)

Instructions

1. Heat the olive oil in a large pan over medium-high heat. Wait until it’s shimmering like a disco ball—that’s your cue.
2. Add the ground turkey, breaking it apart with a spoon like you’re solving a puzzle. Cook until no pink remains, about 5-7 minutes. Tip: Don’t overcrowd the pan, or you’ll steam the turkey instead of browning it.
3. Toss in the garlic and ginger, stirring for about 30 seconds until fragrant. Your kitchen should smell amazing right now.
4. Add the spinach in batches, letting each wilt down before adding more. It’s like playing Tetris with greens.
5. Drizzle in the soy sauce and sprinkle the red pepper flakes. Stir everything together for another minute. Tip: Taste as you go—soy sauce can be salty, so adjust accordingly.
6. Once everything is happily mingled and the spinach is just wilted, remove from heat. Tip: Overcooked spinach is sad spinach.

Out of the pan, this stir fry is a vibrant mix of juicy turkey and just-wilted spinach, with a kick from the ginger and heat from the pepper flakes. Serve it over rice, or get wild and stuff it into a pita for a handheld delight.

Spinach and Ground Turkey Egg Muffins

Buckle up, breakfast lovers! These Spinach and Ground Turkey Egg Muffins are about to revolutionize your morning routine with their protein-packed punch and sneaky greens that even the pickiest eaters won’t notice.

Ingredients

• A splash of olive oil
• A pound of ground turkey (because chicken’s overrated)
• A couple of cups of fresh spinach, roughly chopped (no one’s measuring precisely at 6 AM)
• Half a cup of shredded cheddar cheese (the more, the merrier)
• Six large eggs (the stars of the show)
• A quarter cup of milk (any kind you’ve got)
• Salt and pepper to make it not taste like cardboard

Instructions

1. Preheat your oven to 350°F because nobody likes a cold muffin tin.
2. Heat a splash of olive oil in a skillet over medium heat. Add the ground turkey, breaking it apart like it’s bad news, until it’s no longer pink, about 5-7 minutes.
3. Toss in the spinach and stir until it wilts down like your energy by Friday afternoon, about 2 minutes. Remove from heat and let it cool slightly.
4. In a bowl, whisk together the eggs, milk, salt, and pepper like you’re trying to solve all your problems with a fork.
5. Grease a muffin tin (because sticking is only fun in relationships) and evenly divide the turkey and spinach mixture among the cups.
6. Pour the egg mixture over the top, filling each cup about three-quarters full. Sprinkle with cheddar cheese because cheese makes everything better.
7. Bake for 20-25 minutes, until the eggs are set and the tops are lightly golden. Let them cool for a hot minute before popping them out.

Now, not only are these muffins fluffy and flavorful, but they’re also portable perfection. Try serving them with a side of salsa for an extra kick, or pack them for a breakfast on the go that’ll make your coworkers jealous.

Ground Turkey Spinach and Cheese Calzones

Mmm, who knew ground turkey could be this exciting? These Ground Turkey Spinach and Cheese Calzones are here to prove that healthy can be hearty, and delicious doesn’t have to be complicated. Perfect for those nights when you’re craving something cheesy but want to keep it somewhat virtuous.

Ingredients

• 1 lb ground turkey (the leaner, the meaner)
• A couple of cups of fresh spinach, because we’re adults
• 1 cup shredded mozzarella (go ahead, make it rain)
• 1/2 cup ricotta cheese, for that creamy dreaminess
• A splash of olive oil, to keep things slick
• 1 tbsp minced garlic, because flavor is life
• 1 tsp dried oregano, for a little Italian flair
• 1 pre-made pizza dough, because we’re not monsters
• 1 egg, beaten (this is your glue)

Instructions

1. Preheat your oven to 375°F – let’s get this party started.
2. Heat a splash of olive oil in a pan over medium heat, then toss in the ground turkey. Break it up like it’s 1999 and cook until no pink remains, about 5-7 minutes.
3. Add the minced garlic and oregano to the turkey, stirring like you mean it for about 30 seconds until fragrant. Tip: Don’t let the garlic burn, unless you’re into that.
4. Throw in the spinach and cook just until it wilts down, about 2 minutes. It’s like magic, but edible.
5. Remove from heat and stir in the mozzarella and ricotta. This is where things get cheesy.
6. Roll out your pizza dough on a floured surface and cut it into 4 equal rectangles. Think of it as dough Tetris.
7. Divide the turkey mixture among the dough pieces, folding each into a calzone shape. Crimp the edges with a fork to seal them shut – no escape for the filling!
8. Brush the tops with the beaten egg for that golden, glossy finish. Bake for 20-25 minutes until they’re golden brown and irresistible.

Voilà! These calzones are a crispy, cheesy, flavor-packed handheld meal. Serve them with a side of marinara for dipping, or go rogue and dunk them in ranch. No judgment here.

Spinach and Ground Turkey Meatloaf

Unbelievably, we’ve found a way to make meatloaf not just healthy but downright irresistible with this Spinach and Ground Turkey twist. Perfect for those nights when you’re craving comfort food but your gym membership is judging you.

Ingredients

• 1 lb ground turkey (the leaner, the meaner)
• A couple of cups of fresh spinach, roughly chopped (because we’re fancy like that)
• 1/2 cup breadcrumbs (for that perfect meatloaf texture)
• 1/4 cup ketchup (plus a little extra for glazing)
• 1 egg (the glue that holds our masterpiece together)
• A splash of Worcestershire sauce (for that umami kick)
• 1 tsp garlic powder (because garlic makes everything better)
• 1/2 tsp salt (to make all the flavors pop)
• 1/4 tsp black pepper (for a little spice of life)

Instructions

1. Preheat your oven to 375°F (because patience is a virtue, especially in baking).
2. In a large bowl, mix the ground turkey, spinach, breadcrumbs, ketchup, egg, Worcestershire sauce, garlic powder, salt, and pepper until well combined. Tip: Use your hands for mixing—it’s messy but effective!
3. Shape the mixture into a loaf on a baking sheet lined with parchment paper. Tip: A loaf pan works too, but free-forming it on a sheet gives it more crusty edges.
4. Brush the top with a little extra ketchup for that classic meatloaf glaze.
5. Bake for 45-50 minutes, or until the internal temperature hits 165°F. Tip: Don’t skip the thermometer; it’s the secret to perfect doneness.
6. Let it rest for 5 minutes before slicing—this keeps it juicy.

Delightfully moist with a hint of sweetness from the ketchup glaze, this meatloaf is a game-changer. Serve it with a side of roasted veggies or between two slices of bread for a next-level sandwich.

Ground Turkey and Spinach Pizza

Picture this: a pizza that’s not only a feast for your taste buds but also sneaks in some greens, making you feel slightly less guilty about that second slice. Our Ground Turkey and Spinach Pizza is here to shake up your pizza night with a deliciously healthy twist!

Ingredients

• 1 lb of ground turkey (because chicken’s cousin deserves some spotlight)
• A couple of cups of fresh spinach (packed, like your schedule)
• 1 cup of shredded mozzarella (the more, the merrier)
• A splash of olive oil (just enough to make things interesting)
• 1 pre-made pizza dough (because we’re all about that convenience)
• 1/2 cup of pizza sauce (the glue that holds this masterpiece together)
• A pinch of salt and pepper (to whisper sweet nothings to your dish)

Instructions

1. Preheat your oven to a toasty 425°F because we’re not baking cookies here.
2. While the oven’s getting hot, brown the ground turkey in a pan over medium heat until it’s no longer pink, about 5-7 minutes. Tip: Break it up as it cooks for even browning.
3. Roll out your pizza dough on a floured surface to avoid a sticky situation. Aim for a 12-inch circle, but hey, we’re not judging if it’s more ‘abstract art’.
4. Spread the pizza sauce over the dough like you’re the Picasso of pizza.
5. Sprinkle the cooked turkey and fresh spinach over the sauce. Tip: Wilt the spinach slightly in the pan after the turkey’s done for easier handling.
6. Top with mozzarella cheese because what’s pizza without a cheesy blanket?
7. Drizzle with olive oil and season with salt and pepper. Tip: A little goes a long way with the oil; you’re dressing the pizza, not deep-frying it.
8. Bake for 12-15 minutes or until the crust is golden and the cheese is bubbly and slightly browned.

Ready to dive in? This pizza boasts a crispy crust, a juicy turkey topping, and just the right amount of spinach to make you feel virtuous. Serve it up with a side of ranch or a bold red wine, and watch it disappear before your eyes.

Spinach and Ground Turkey Tacos

Who says tacos can’t be both healthy and hilariously delicious? Dive into these Spinach and Ground Turkey Tacos, where lean meets green in a fiesta of flavors that’ll have your taste buds doing the cha-cha.

Ingredients

• 1 lb ground turkey (the leaner, the meaner)
• 2 cups fresh spinach, roughly chopped (because we’re fancy like that)
• 1 small onion, diced (for a little cry and a lot of flavor)
• 2 cloves garlic, minced (vampires beware)
• 1 tbsp olive oil (a splash of liquid gold)
• 1 tsp cumin (for that earthy vibe)
• 1 tsp chili powder (a little heat never hurt nobody)
• Salt and pepper (the dynamic duo)
• 8 small tortillas (corn or flour, your call)
• 1/2 cup shredded cheese (because cheese is life)
• A handful of cilantro, chopped (for that fresh pop)
• 1 lime, cut into wedges (squeeze it like you mean it)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 3 minutes.
2. Toss in the ground turkey, breaking it up with a spoon like you’re solving a mystery. Cook until no pink remains, about 5 minutes. Tip: If the turkey sticks, a splash of water can save the day.
3. Sprinkle in the cumin, chili powder, salt, and pepper. Stir like you’re mixing a potion, then let it cook for another minute to wake up those spices.
4. Add the spinach, stirring until it wilts down into submission, about 2 minutes. Tip: Fresh spinach cooks quickly, so keep an eye on it to avoid mush.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds each side, or until they’re as pliable as a gymnast. Tip: Stack them and cover with a towel to keep warm.
6. Load up each tortilla with the turkey mixture, then top with cheese, cilantro, and a squeeze of lime. Fold and serve immediately, because patience is overrated.

Vibrant and packed with flavor, these tacos are a textural dream with the crunch of fresh veggies against the savory turkey. Serve them with an extra lime wedge on the side for those who dare to go the extra mile.

Ground Turkey Spinach and Rice Casserole

Feeling peckish and in need of a dish that’s as nutritious as it is delicious? Let’s dive into a casserole that’s got it all – ground turkey, spinach, and rice, coming together in a harmony of flavors that’ll make your taste buds do a happy dance.

Ingredients

• 1 lb ground turkey (because we’re keeping it lean and mean)
• 2 cups cooked rice (leftovers are totally fair game here)
• A couple of handfuls of fresh spinach (or more, we’re not judging)
• 1 cup shredded cheese (go for something melty like cheddar or mozzarella)
• A splash of olive oil (for that slick cooking action)
• 1/2 cup milk (to bring it all together)
• 1 tsp garlic powder (for that kick)
• Salt and pepper (because seasoning is key)

Instructions

1. Preheat your oven to 375°F – let’s get it toasty in there.
2. Heat a splash of olive oil in a skillet over medium heat and brown the ground turkey, breaking it up as it cooks. Tip: No pink should be visible – safety first!
3. Toss in the spinach and stir until it wilts down, about 2 minutes. Tip: Fresh spinach cooks quickly, so keep an eye on it.
4. Mix in the cooked rice, milk, garlic powder, and a pinch of salt and pepper. Stir until everything’s cozy and combined.
5. Transfer the mixture to a baking dish and sprinkle the shredded cheese on top like you’re decorating a cake.
6. Bake for 20 minutes, or until the cheese is bubbly and golden. Tip: If you like a crispier top, broil for the last 2 minutes.

Mmm, what you’ve got here is a casserole that’s creamy, cheesy, and packed with protein. Serve it up with a side of roasted veggies or a crisp salad for a meal that’s as balanced as your last yoga pose.

Spinach and Ground Turkey Stuffed Zucchini

Oh boy, are you in for a treat with this dish that’s as fun to make as it is to devour! Imagine plump zucchinis stuffed to the brim with a savory mix of spinach and ground turkey, baked to perfection. It’s like a little boat of deliciousness sailing straight to your taste buds.

Ingredients

• 4 medium zucchinis, because size matters when you’re stuffing them
• A splash of olive oil, for that golden touch
• 1 pound of ground turkey, lean mean flavor machine
• A couple of garlic cloves, minced, because garlic makes everything better
• 2 cups of fresh spinach, roughly chopped, for a pop of color and nutrients
• 1/2 cup of shredded mozzarella, because cheese is life
• 1/4 cup of grated Parmesan, for that extra cheesy kick
• 1 tsp of Italian seasoning, to bring all the flavors to the yard
• Salt and pepper, to season like a pro

Instructions

1. Preheat your oven to 375°F, because we’re about to get baking.
2. Slice the zucchinis in half lengthwise and scoop out the insides to make little boats. Pro tip: Leave a little border so your boats don’t sink!
3. Heat a splash of olive oil in a pan over medium heat and cook the ground turkey until it’s no longer pink, about 5-7 minutes. Break it up as it cooks for even browning.
4. Add the minced garlic and cook for another minute until fragrant. Garlic burns fast, so keep an eye on it!
5. Toss in the spinach and cook until just wilted, about 2 minutes. It’ll shrink down, so don’t be shy with the amount.
6. Remove from heat and stir in the Italian seasoning, salt, and pepper. Taste as you go—seasoning is your secret weapon.
7. Fill each zucchini boat with the turkey mixture, then top with mozzarella and Parmesan. The more cheese, the merrier, right?
8. Bake for 20-25 minutes until the zucchinis are tender and the cheese is bubbly and golden. Keep an eye out for that perfect cheese pull!

Kick back and admire your handiwork—these stuffed zucchinis are a masterpiece of textures, from the tender veggie to the juicy filling and melty cheese. Serve them up with a side of marinara for dipping, or go rogue and drizzle with balsamic glaze for an extra flavor punch.

Ground Turkey and Spinach Curry

Now, let’s dive into a dish that’s as easy to whip up as it is to devour—Ground Turkey and Spinach Curry. Perfect for those nights when you’re torn between wanting something hearty and not wanting to spend hours in the kitchen.

Ingredients

• 1 lb ground turkey (because beef who?)
• A couple of cups of fresh spinach, roughly chopped (it wilts down, don’t panic)
• 1 onion, diced (the unsung hero of flavor)
• 2 cloves garlic, minced (more if you’re fighting off vampires)
• A splash of olive oil (just enough to coat the pan)
• 1 can of coconut milk (the creamy dream)
• 2 tbsp curry powder (the spice of life)
• 1 tsp salt (because flavor)
• A pinch of red pepper flakes (for those who like it hot)

Instructions

1. Heat a large pan over medium heat and add that splash of olive oil.
2. Toss in the diced onion and minced garlic, sautéing until they’re softer than your favorite pillow (about 3 minutes).
3. Add the ground turkey to the pan, breaking it up with a spoon like you’re solving a mystery, until it’s no longer pink (about 5 minutes).
4. Sprinkle in the curry powder, salt, and red pepper flakes, stirring like you’re mixing potions.
5. Pour in the coconut milk, stirring to combine, and let it simmer for about 10 minutes until it thickens slightly (patience is a virtue).
6. Fold in the spinach and cook just until it wilts (about 2 minutes), because nobody likes soggy greens.

Get ready to serve this curry over a bed of fluffy rice or with some naan on the side for dipping. The ground turkey brings a lightness to the dish, while the coconut milk and curry powder create a rich, aromatic sauce that’s downright addictive. And that spinach? It’s not just for show—it adds a fresh pop of color and a slight earthiness that balances everything out beautifully.

Spinach and Ground Turkey Shepherd’s Pie

Oh boy, do we have a twist on a classic for you today that’ll make your taste buds do a happy dance! Imagine all the cozy vibes of a traditional shepherd’s pie, but with a lean, mean, spinach and ground turkey spin that’s as nutritious as it is delicious.

Ingredients

• A glug of olive oil (about 2 tbsp)
• 1 lb of ground turkey (the leaner, the meaner)
• A couple of garlic cloves, minced (because garlic is life)
• A splash of Worcestershire sauce (for that umami punch)
• 2 cups of fresh spinach, roughly chopped (popeye would approve)
• 1 cup of frozen peas and carrots (no chopping, hooray!)
• 2 cups of mashed potatoes (homemade or store-bought, we won’t judge)
• A sprinkle of shredded cheddar cheese (because cheese makes everything better)
• Salt and pepper to taste (but let’s be real, you know how to season)

Instructions

1. Preheat your oven to 375°F because we’re about to get baking.
2. Heat that glug of olive oil in a large skillet over medium heat. Add the ground turkey and break it up like you’re solving a mystery—until it’s no longer pink, about 5-7 minutes.
3. Toss in the minced garlic and Worcestershire sauce, stirring for about 1 minute until your kitchen smells like heaven.
4. Add the spinach, peas, and carrots, cooking until the spinach wilts down like it’s bowing out gracefully, about 3 minutes. Tip: If you’re using frozen veggies, no need to thaw—just throw ’em in!
5. Spread the turkey mixture into a baking dish like you’re tucking it into bed, then top with mashed potatoes, spreading them evenly. Tip: For extra crispiness, fluff the potatoes with a fork before baking.
6. Sprinkle the cheddar cheese on top like you’re decorating a cake, then bake for 20-25 minutes until the cheese is bubbly and slightly golden.
7. Let it sit for 5 minutes before serving—patience is a virtue, especially when cheese is involved. Tip: This resting time lets the flavors marry and makes serving easier.

How about that golden, cheesy crust sitting atop a layer of creamy mashed potatoes and a hearty, veggie-packed turkey filling? Serve this beauty with a side of crusty bread to sop up any delicious remnants, or go rogue and scoop it straight from the dish—we’re not here to judge.

Ground Turkey Spinach and Avocado Salad

So, you’re staring into your fridge, contemplating life choices, and bam! You spot ground turkey, spinach, and an avocado staring back. It’s like fate’s telling you to whip up something that’s not just healthy but also ridiculously tasty.

Ingredients

• 1 lb of ground turkey (because why not?)
• A couple of cups of fresh spinach (the more, the merrier)
• 1 ripe avocado (don’t even think about using a hard one)
• A splash of olive oil (for that slick move in the pan)
• 1 tbsp of lemon juice (to keep things zesty)
• A pinch of salt and pepper (the dynamic duo of seasoning)

Instructions

1. Heat a splash of olive oil in a pan over medium heat (around 350°F, if you’re into specifics).
2. Add the ground turkey to the pan, breaking it apart like it’s gossip. Cook until no pink is seen, about 5-7 minutes.
3. While the turkey’s doing its thing, chop the avocado into chunks. Think bite-sized, not baby-sized.
4. Toss the spinach into a large bowl. Add the cooked turkey, avocado chunks, and a tbsp of lemon juice. Season with a pinch of salt and pepper.
5. Mix everything together like you’re a DJ blending the hottest track. Tip: If the spinach seems shy, let it sit for a minute to wilt slightly.
6. Serve immediately or chill for a bit if you’re into that cool vibe. Tip: For an extra crunch, throw in some toasted almonds.

Zesty, fresh, and with just the right amount of kick, this salad is a texture party in your mouth. Serve it in a hollowed-out avocado for that extra Instagram wow factor.

Conclusion

Kickstart your journey to healthier eating with these 20 delicious ground turkey and spinach recipes! Perfect for home cooks looking for nutritious, flavorful meals. We’d love to hear which recipes become your favorites—drop a comment below. Don’t forget to share the love by pinning this article on Pinterest for others to discover. Happy cooking!

Bella Bacinos