20 Delicious Low Carb Ground Turkey Recipes for Healthy Eating

Are you on the hunt for healthy, flavorful meals that won’t derail your low-carb lifestyle? Look no further! Our roundup of 20 Delicious Low Carb Ground Turkey Recipes is packed with easy, mouthwatering ideas perfect for busy weeknights or lazy weekends. From zesty tacos to cozy casseroles, these dishes prove that eating well doesn’t mean sacrificing taste. Dive in and discover your next favorite meal!

Low Carb Turkey and Zucchini Meatballs

These Low Carb Turkey and Zucchini Meatballs are a game-changer for anyone looking to enjoy a hearty meal without the carbs, packing in flavor and moisture with every bite.

Ingredients

• 1 lb ground turkey
• 1 cup grated zucchini, squeezed dry
• 1/4 cup grated Parmesan cheese
• 1/4 cup almond flour
• 1 large egg
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground turkey, grated zucchini, Parmesan cheese, almond flour, egg, minced garlic, dried oregano, salt, and black pepper. Mix until well combined.
3. Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
4. Drizzle the olive oil over the meatballs and bake for 20-25 minutes, until golden brown and cooked through.

The zucchini not only keeps these meatballs juicy but also adds a subtle sweetness that pairs perfectly with the savory turkey and Parmesan. A must-try for a low-carb dinner that doesn’t skimp on flavor.

Tip: For extra crispiness, broil the meatballs for the last 2-3 minutes of cooking.

Ground Turkey Stuffed Bell Peppers

These Ground Turkey Stuffed Bell Peppers are a hearty, flavorful twist on a classic, perfect for a weeknight dinner that feels a little special.

Ingredients

• 4 large bell peppers, any color
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Mexican cheese blend
• 1 tbsp olive oil
• 1/2 cup chicken broth

Instructions

1. Preheat oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes.
2. In a large skillet, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add ground turkey, oregano, cumin, salt, and black pepper. Cook until the turkey is no longer pink, about 5 minutes.
4. Stir in cooked quinoa and 1/2 cup of the shredded cheese. Remove from heat.
5. Stuff each bell pepper with the turkey mixture and place in a baking dish. Pour chicken broth into the bottom of the dish.
6. Cover with foil and bake for 30 minutes. Remove foil, sprinkle remaining cheese on top, and bake for another 10 minutes until cheese is bubbly and peppers are tender.

The quinoa adds a delightful texture and makes these peppers extra satisfying, while the blend of spices gives them a warm, inviting flavor.

Tip: For a spicier version, add a diced jalapeño to the turkey mixture.

Turkey and Cauliflower Rice Skillet

Looking for a quick, healthy dinner that doesn’t skimp on flavor? This Turkey and Cauliflower Rice Skillet is a one-pan wonder that’s sure to become a weeknight favorite.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups cauliflower rice
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp paprika
• 1/2 tsp cumin
• 1/4 cup chicken broth
• 2 tbsp fresh parsley, chopped

Instructions

1. 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.
2. Add onion, garlic, and red bell pepper to the skillet. Cook, stirring occasionally, until vegetables are softened, about 3 minutes.
3. Stir in cauliflower rice, salt, black pepper, paprika, and cumin. Cook for another 5 minutes, stirring frequently.
4. Pour in chicken broth and continue to cook until the liquid is absorbed and the cauliflower rice is tender, about 3 minutes.
5. Remove from heat and sprinkle with fresh parsley before serving.

The magic of this dish lies in the cauliflower rice’s ability to soak up all the savory flavors while keeping things light and nutritious.

Tip: For an extra kick, add a pinch of red pepper flakes with the spices.

Low Carb Turkey Taco Lettuce Wraps

These Low Carb Turkey Taco Lettuce Wraps are a fresh take on taco night, swapping out tortillas for crisp lettuce leaves without skimping on flavor.

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup water
• 8 large lettuce leaves (like romaine or iceberg)
• 1/2 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup sour cream
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3 minutes. Stir in garlic and cook for 1 minute more.
2. Add ground turkey to the skillet. Cook, breaking it apart with a spoon, until no longer pink, about 5 minutes.
3. Stir in chili powder, cumin, salt, and black pepper. Pour in water and simmer for 5 minutes, until the mixture thickens slightly.
4. Divide the turkey mixture among the lettuce leaves. Top with cheddar cheese, diced tomatoes, sour cream, and cilantro.

The crunch of the lettuce paired with the savory turkey and creamy toppings makes every bite a perfect balance of textures and flavors.

Tip: For an extra kick, add a dash of hot sauce or a sprinkle of crushed red pepper flakes to the turkey mixture.

Spicy Turkey and Avocado Salad

Looking for a lunch that packs a punch? This Spicy Turkey and Avocado Salad is a vibrant mix of creamy, crunchy, and spicy that’ll keep you coming back for more.

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 avocado, diced
• 1/2 cup corn kernels (fresh or frozen)
• 1/4 cup red onion, finely chopped
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground turkey, chili powder, cumin, salt, and black pepper. Cook for 8-10 minutes, breaking it apart with a spoon, until no pink remains.
2. Transfer the cooked turkey to a large bowl and let it cool slightly. Add diced avocado, corn kernels, red onion, lime juice, and cilantro. Gently toss to combine.
3. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld together.

The contrast between the spicy turkey and cool avocado makes every bite exciting, while the lime juice adds a refreshing zing that brightens the whole dish.

Tip: For an extra crunch, serve this salad over a bed of chopped romaine lettuce or with a side of tortilla chips.

Turkey and Spinach Stuffed Mushrooms

These Turkey and Spinach Stuffed Mushrooms are a savory bite-sized treat that’s perfect for your next gathering or as a cozy appetizer at home.

Ingredients

• 12 large white mushrooms, stems removed and reserved
• 1 tablespoon olive oil
• 1/2 pound ground turkey
• 1 cup fresh spinach, finely chopped
• 1/4 cup onion, finely diced
• 1 clove garlic, minced
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. Heat olive oil in a skillet over medium heat. Add the ground turkey, onion, and garlic, cooking until the turkey is no longer pink, about 5 minutes.
3. Chop the reserved mushroom stems and add them to the skillet along with the spinach, cooking until the spinach wilts, about 2 minutes.
4. Remove the skillet from heat and stir in the breadcrumbs, Parmesan cheese, salt, pepper, and thyme until well combined.
5. Spoon the turkey mixture into the mushroom caps, pressing lightly to fill.
6. Bake for 20 minutes, or until the mushrooms are tender and the tops are golden brown.

The combination of juicy turkey, earthy spinach, and savory Parmesan creates a flavor-packed bite that’s irresistibly good. The mushrooms add a lovely texture contrast, making each bite a delightful experience.

Tip: For an extra cheesy finish, sprinkle a little more Parmesan on top before baking.

Low Carb Turkey Meatloaf with Almond Flour

Looking for a comforting yet low-carb dinner option? This Turkey Meatloaf with Almond Flour is a game-changer, offering all the homestyle flavor without the guilt.

Ingredients

• 1.5 lbs ground turkey
• 1 cup almond flour
• 1/2 cup grated Parmesan cheese
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 large egg, beaten
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. Preheat your oven to 375°F and lightly grease a loaf pan.
2. In a large bowl, combine the ground turkey, almond flour, Parmesan cheese, onion, garlic, egg, tomato paste, Worcestershire sauce, oregano, salt, black pepper, and smoked paprika. Mix until just combined.
3. Transfer the mixture to the prepared loaf pan, pressing down gently to form an even layer.
4. Bake for 45-50 minutes, or until the meatloaf is firm and the internal temperature reaches 165°F.
5. Let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and flavorful meatloaf.

The almond flour not only keeps this meatloaf low-carb but also adds a subtle nuttiness that pairs beautifully with the savory turkey and spices.

Tip: For an extra flavor boost, brush the top with a little more tomato paste before baking.

Turkey and Cheese Stuffed Jalapenos

Spice up your appetizer game with these Turkey and Cheese Stuffed Jalapenos, a perfect blend of creamy, cheesy, and spicy flavors that are sure to be a hit at any gathering.

Ingredients

• 12 large jalapenos, halved lengthwise and seeded
• 1 cup cooked turkey, finely chopped
• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a mixing bowl, combine the turkey, cream cheese, cheddar cheese, garlic powder, onion powder, smoked paprika, salt, and pepper until well mixed.
3. Spoon the turkey and cheese mixture into each jalapeno half, filling them generously.
4. Place the stuffed jalapenos on the prepared baking sheet and drizzle with olive oil.
5. Bake for 20-25 minutes, or until the jalapenos are tender and the filling is bubbly and slightly golden.

The smoky paprika and creamy cheese filling contrast beautifully with the fresh heat of the jalapenos, making these stuffed peppers a memorable bite.

Tip: For an extra crispy top, broil the stuffed jalapenos for the last 2-3 minutes of baking.

Ground Turkey and Broccoli Stir Fry

Looking for a quick, healthy dinner that doesn’t skimp on flavor? This Ground Turkey and Broccoli Stir Fry is your weeknight savior, packing a punch of protein and veggies in every bite.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 2 cups broccoli florets
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp ground ginger
• 1/4 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5-7 minutes.
2. Add broccoli florets and minced garlic to the skillet. Stir fry for 3-4 minutes until the broccoli is bright green and slightly tender.
3. Pour in soy sauce, sesame oil, ground ginger, and red pepper flakes. Season with salt and pepper to taste. Stir everything together and cook for another 2 minutes until well combined and heated through.

The sesame oil and ginger give this stir fry a deeply aromatic flavor that’s hard to resist, making it a standout dish that’s as nutritious as it is delicious.

Tip: For an extra crunch, sprinkle some sesame seeds on top before serving.

Low Carb Turkey and Egg Breakfast Muffins

Start your morning with these savory Low Carb Turkey and Egg Breakfast Muffins, packed with protein and flavor to keep you energized all day.

Ingredients

• 6 large eggs
• 1/2 cup cooked turkey, diced
• 1/4 cup shredded cheddar cheese
• 1/4 cup diced bell peppers
• 1/4 cup diced onions
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp garlic powder

Instructions

1. Preheat your oven to 350°F and grease a muffin tin with olive oil.
2. In a large bowl, whisk together the eggs, salt, black pepper, and garlic powder until well combined.
3. Stir in the diced turkey, shredded cheddar cheese, diced bell peppers, and diced onions into the egg mixture.
4. Pour the mixture evenly into the prepared muffin tin, filling each cup about 3/4 full.
5. Bake for 20-25 minutes, or until the muffins are set and the tops are lightly golden.
6. Let cool for a few minutes before removing from the tin. Serve warm.

These muffins are a game-changer for busy mornings, offering a perfect balance of fluffy eggs and hearty turkey in every bite.

Tip: For an extra kick, add a dash of hot sauce to the egg mixture before baking.

Turkey and Cabbage Stir Fry

This Turkey and Cabbage Stir Fry is a quick, flavorful weeknight dinner that brings a delightful crunch and savory sweetness to your table in under 30 minutes.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small head cabbage, thinly sliced (about 4 cups)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 teaspoon ground ginger
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
2. Add onion and garlic to the skillet, stirring frequently until the onion becomes translucent, about 3 minutes.
3. Stir in the sliced cabbage, soy sauce, honey, ground ginger, and red pepper flakes. Cook, stirring occasionally, until the cabbage is tender but still crisp, about 5 minutes.
4. Season with salt and pepper to taste, then serve hot.

The magic of this dish lies in the contrast between the tender turkey and the crisp cabbage, all brought together with a sweet and spicy sauce that’s irresistibly good.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Low Carb Turkey Chili

Warm up your kitchen with this hearty Low Carb Turkey Chili, a comforting bowl that’s packed with flavor without the guilt.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup chicken broth
• 1 can (15 oz) kidney beans, drained and rinsed

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the ground turkey and cook until no longer pink, about 5 minutes.
2. Add the diced onion, minced garlic, and diced bell pepper to the pot. Cook for another 3 minutes, until the vegetables start to soften.
3. Stir in the diced tomatoes, tomato sauce, 1 tbsp chili powder, 1 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well.
4. Pour in the chicken broth and add the kidney beans. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, stirring occasionally.
5. Taste and adjust seasoning if necessary before serving.

The secret to this chili’s depth of flavor lies in the simmering process, which melds the spices and turkey beautifully. Serve with a dollop of sour cream or avocado slices for an extra touch.

Tip: For an even richer taste, let the chili sit for an hour before reheating and serving.

Turkey and Zucchini Lasagna

This Turkey and Zucchini Lasagna is a lighter take on the classic, packed with lean protein and fresh veggies for a comforting yet wholesome meal.

Ingredients

• 1 lb ground turkey
• 2 medium zucchinis, thinly sliced lengthwise
• 9 lasagna noodles, uncooked
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add ground turkey, garlic powder, dried basil, salt, and black pepper. Cook until turkey is no longer pink, about 5-7 minutes.
2. Spread 1/2 cup marinara sauce in the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles, half the turkey mixture, half the zucchini slices, and 1/2 cup ricotta cheese. Repeat layers.
3. Top with remaining 3 lasagna noodles, 1 cup marinara sauce, mozzarella, and Parmesan cheeses. Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is bubbly and golden.

The zucchini adds a fresh crunch that contrasts beautifully with the creamy cheeses and savory turkey, making every bite interesting.

Tip: For extra crispy cheese, broil for the last 2-3 minutes of baking.

Ground Turkey and Cauliflower Hash

Looking for a hearty yet healthy breakfast option? This Ground Turkey and Cauliflower Hash is a flavorful twist on the classic, packed with protein and veggies to start your day right.

Ingredients

• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small onion, diced
• 2 cups cauliflower, riced
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Add ground turkey and cook, breaking it apart with a spoon, until no longer pink, about 5 minutes.
2. Add diced onion to the skillet and sauté until translucent, about 3 minutes.
3. Stir in riced cauliflower, garlic powder, smoked paprika, salt, and black pepper. Cook for another 5 minutes, stirring occasionally, until the cauliflower is tender.
4. Make two wells in the hash and crack an egg into each. Cover the skillet and cook until the eggs are set to your liking, about 3-4 minutes for runny yolks.
5. Sprinkle with fresh parsley before serving.

The smoked paprika adds a deep, smoky flavor that pairs perfectly with the mild cauliflower and rich eggs, making this dish a standout breakfast or brunch option.

Tip: For an extra crispy hash, press the mixture down in the skillet after adding the cauliflower and let it cook undisturbed for a couple of minutes before stirring.

Low Carb Turkey Burgers with Avocado

These Low Carb Turkey Burgers with Avocado are a game-changer for anyone looking for a healthier twist on the classic burger, without sacrificing flavor or satisfaction.

Ingredients

• 1 lb ground turkey
• 1/2 cup almond flour
• 1 large egg
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 ripe avocado, sliced
• 4 lettuce leaves, for serving

Instructions

1. In a large bowl, combine the ground turkey, almond flour, egg, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper. Mix until just combined.
2. Divide the mixture into 4 equal portions and shape each into a patty.
3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the patties and cook for 5-6 minutes on each side, or until fully cooked through.
4. Serve each turkey burger on a lettuce leaf, topped with sliced avocado.

The almond flour not only keeps these burgers low carb but also adds a subtle nuttiness that pairs perfectly with the creamy avocado. It’s a simple swap that makes all the difference.

Tip: For an extra kick, add a pinch of cayenne pepper to the turkey mixture before cooking.

Turkey and Kale Soup

Warm up your kitchen with this hearty Turkey and Kale Soup, a perfect blend of savory turkey and nutritious kale in a flavorful broth.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 6 cups chicken broth
• 2 cups cooked turkey, shredded
• 1 bunch kale, stems removed and leaves chopped
• 1 cup carrots, diced
• 1 cup celery, diced

Instructions

1. Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 medium diced onion and 2 cloves minced garlic, sautéing until soft, about 5 minutes.
2. Stir in 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, cooking for 1 minute until fragrant.
3. Pour in 6 cups chicken broth, then add shredded turkey, chopped kale, diced carrots, and diced celery. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes, or until vegetables are tender.

The secret to this soup’s depth of flavor lies in the slow simmering of turkey and kale, creating a comforting bowl that’s both nourishing and satisfying.

Tip: For an extra kick, add a pinch of red pepper flakes with the thyme and black pepper.

Ground Turkey and Spaghetti Squash Casserole

Looking for a comforting yet healthy weeknight dinner? This Ground Turkey and Spaghetti Squash Casserole is a crowd-pleaser that’s as nutritious as it is delicious.

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 1 tbsp olive oil
• 1 lb ground turkey
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 1/2 tsp dried basil
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with 1 tbsp olive oil and place cut-side down on a baking sheet. Bake for 30 minutes until tender.
2. While the squash bakes, heat a large skillet over medium heat. Add the ground turkey, diced onion, and minced garlic. Cook for 8-10 minutes, breaking the turkey into small pieces, until no pink remains. Stir in 1 tsp salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp dried basil.
3. Once the squash is cooked, use a fork to scrape the flesh into strands. Mix the spaghetti squash strands with the turkey mixture and 1 cup marinara sauce. Transfer to a baking dish and top with 1/2 cup shredded mozzarella and 1/4 cup grated Parmesan.
4. Bake at 400°F for 15 minutes until the cheese is bubbly and golden.

The magic of this dish lies in the spaghetti squash’s ability to mimic pasta, offering a lighter, veggie-packed alternative without sacrificing comfort. Perfect for those nights when you crave something hearty but want to keep it balanced.

Tip: For an extra kick, sprinkle a pinch of red pepper flakes into the turkey mixture while cooking.

Low Carb Turkey and Cheese Quesadillas

These Low Carb Turkey and Cheese Quesadillas are a game-changer for anyone looking to enjoy a classic comfort food without the guilt. Packed with flavor and easy to make, they’re perfect for a quick lunch or a cozy dinner.

Ingredients

• 4 low carb tortillas (8-inch)
• 1 cup shredded cooked turkey
• 1 cup shredded cheddar cheese
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Place one tortilla in the skillet, then sprinkle half of the shredded turkey, cheddar cheese, diced tomatoes, and red onion evenly over the tortilla.
3. Season with 1/4 tsp garlic powder, 1/4 tsp cumin, and a pinch of salt and pepper.
4. Top with another tortilla and press down gently. Cook for 3-4 minutes until the bottom is golden and the cheese starts to melt.
5. Carefully flip the quesadilla and cook for another 3-4 minutes until the other side is golden and the cheese is fully melted.
6. Repeat with the remaining ingredients to make the second quesadilla.
7. Cut into wedges and serve hot.

The crispy exterior and gooey cheese interior make these quesadillas irresistibly satisfying, while the turkey and spices add a hearty depth of flavor.

Tip: For an extra kick, add a sprinkle of chili flakes or a dollop of sour cream on top before serving.

Turkey and Brussels Sprouts Stir Fry

Looking for a quick, flavorful weeknight dinner that packs a punch? This Turkey and Brussels Sprouts Stir Fry is your answer, combining lean protein with crispy veggies in a savory sauce.

Ingredients

• 1 lb ground turkey
• 1 lb Brussels sprouts, trimmed and halved
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp honey
• 1 tsp red pepper flakes
• Salt and pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the Brussels sprouts, cut side down, and cook for 5 minutes until they start to brown. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Add the minced garlic, soy sauce, honey, and red pepper flakes to the skillet with the turkey. Stir well to combine and cook for another 2 minutes.
4. Return the Brussels sprouts to the skillet, stirring to coat them in the sauce. Cook for an additional 3 minutes, until everything is heated through and the Brussels sprouts are tender. Season with salt and pepper to taste.

The magic of this dish lies in the caramelization of the Brussels sprouts, which adds a delightful sweetness that perfectly balances the savory turkey and spicy sauce.

Tip: For an extra crunch, sprinkle some toasted almonds on top before serving.

Low Carb Turkey and Eggplant Parmesan

Craving comfort food without the carbs? This Low Carb Turkey and Eggplant Parmesan layers rich flavors and textures for a satisfying meal that’s as nutritious as it is delicious.

Ingredients

• 1 large eggplant, sliced into 1/2-inch rounds
• 1 lb ground turkey
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat oven to 400°F. Brush eggplant slices with olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Arrange on a baking sheet and bake for 20 minutes, flipping halfway, until tender.
2. While eggplant bakes, brown ground turkey in a skillet over medium heat. Stir in garlic powder, dried basil, and remaining 1/2 tsp salt. Cook until no pink remains, about 8 minutes.
3. In a baking dish, layer half the eggplant, half the turkey, half the marinara sauce, and half the mozzarella. Repeat layers, then sprinkle with Parmesan.
4. Bake at 400°F for 15 minutes, until cheese is bubbly and golden.

The secret to this dish’s depth of flavor? Roasting the eggplant first brings out its natural sweetness, perfectly balancing the savory turkey and rich cheeses.

Tip: For an extra crispy top, broil for the last 2 minutes of baking.

Conclusion

We hope this roundup of 20 delicious low-carb ground turkey recipes inspires your next healthy meal! Whether you’re meal prepping or cooking for your family, there’s something here for everyone. Don’t forget to try these recipes, share your favorites in the comments, and pin this article to your Pinterest board for easy access. Happy cooking!