20 Delicious Low Carb Ground Turkey Recipes for Healthy Eating

Whether you’re looking to eat healthier or simply want to mix up your dinner routine, ground turkey is your new best friend. These 20 delicious low-carb recipes make healthy eating anything but boring—think juicy burgers, flavorful skillet meals, and cozy casseroles that satisfy without the carbs. Ready to get cooking? Let’s dive into these tasty, waistline-friendly dishes!

Low Carb Turkey and Cauliflower Rice Skillet

Craving something hearty but don’t want the carb coma? I feel you—that’s why this turkey and cauliflower rice skillet has become my weeknight superhero. My family actually asks for seconds, which never happens with my “healthy” experiments!

Ingredients

– 1 tbsp olive oil
– 1 lb ground turkey
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 medium bell pepper, diced
– 4 cups cauliflower rice
– 1 cup chicken broth
– 1 tsp paprika
– 1/2 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb ground turkey, breaking it apart with a spatula into crumbles.
3. Cook turkey for 5-7 minutes until no pink remains, stirring occasionally.
4. Add diced onion and cook for 3 minutes until translucent.
5. Stir in minced garlic and cook for 30 seconds until fragrant.
6. Add diced bell pepper and cook for 2 minutes until slightly softened.
7. Mix in paprika, thyme, salt, and black pepper until evenly distributed.
8. Add 4 cups cauliflower rice and toss to combine with other ingredients.
9. Pour in 1 cup chicken broth and bring to a simmer.
10. Reduce heat to medium, cover, and cook for 8-10 minutes until cauliflower is tender.
11. Remove lid and cook for 2 more minutes to evaporate excess liquid.
12. Remove from heat and let rest for 2 minutes before serving.

My secret is letting the skillet rest uncovered—it gives the cauliflower rice that perfect al dente texture without getting mushy. Marvelously satisfying, this dish has a savory depth from the turkey that pairs beautifully with the cauliflower’s mild nuttiness. Try stuffing it into bell peppers for a fun presentation, or top with a fried egg for extra protein—the slightly crisp edges from the final cook make every bite interesting.

Ground Turkey Stuffed Bell Peppers

Belly up to the table, friends—I’m about to share one of my go-to weeknight dinners that never fails to satisfy. Ground Turkey Stuffed Bell Peppers have saved me on more than one hectic evening when I needed something hearty, healthy, and hands-off. I love how the peppers soften into sweet, tender vessels while the filling gets perfectly savory.

Ingredients

– 4 large bell peppers
– 1 lb ground turkey
– 1 cup cooked rice
– 1/2 cup diced onion
– 2 cloves minced garlic
– 1 cup marinara sauce
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F.
2. Slice each bell pepper in half lengthwise and remove the seeds and membranes.
3. Arrange the pepper halves cut-side up in a 9×13-inch baking dish.
4. Heat a large skillet over medium-high heat and add the ground turkey.
5. Cook the turkey for 5–7 minutes, breaking it up with a spoon until no pink remains.
6. Add the diced onion and minced garlic to the skillet and cook for 3–4 minutes until the onion is translucent.
7. Stir in the cooked rice, marinara sauce, dried oregano, salt, and black pepper until fully combined.
8. Spoon the turkey mixture evenly into each pepper half, packing it down lightly.
9. Cover the baking dish tightly with aluminum foil and bake for 25 minutes.
10. Remove the foil and sprinkle the shredded mozzarella cheese over the top of each pepper.
11. Return the dish to the oven and bake uncovered for 10–12 minutes until the cheese is melted and lightly browned.
12. Let the peppers rest for 5 minutes before serving to allow the filling to set. Perfectly balanced, these peppers offer a satisfying contrast between the tender-crisp bell pepper shells and the savory, cheesy filling. I sometimes serve them over a bed of fresh arugula for a pop of color and extra greens, or top with a dollop of Greek yogurt for a creamy tang.

Turkey and Zucchini Meatballs

Very few things beat the satisfaction of creating a healthier twist on a classic comfort food that actually tastes better than the original. I first experimented with these turkey and zucchini meatballs when my garden was overflowing with squash, and now they’ve become a weekly staple in our house. They’re surprisingly moist and flavorful—even my picky nephew asks for seconds!

Ingredients

– 1 lb ground turkey
– 1 cup grated zucchini
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 large egg
– 2 cloves minced garlic
– 1 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove excess moisture—this prevents soggy meatballs.
3. In a large mixing bowl, combine the ground turkey, squeezed zucchini, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and pepper.
4. Mix gently with your hands until just combined—overmixing can make the meatballs tough.
5. Shape the mixture into 1.5-inch balls using damp hands to prevent sticking.
6. Arrange the meatballs on the prepared baking sheet, spacing them 1 inch apart.
7. Brush each meatball lightly with olive oil to promote browning.
8. Bake for 18-22 minutes until the internal temperature reaches 165°F and the exteriors are golden brown.
9. Let the meatballs rest for 5 minutes before serving—this allows the juices to redistribute.

My favorite thing about these meatballs is their incredibly tender texture that stays moist thanks to the zucchini. They have a wonderful savory flavor with subtle herb notes that pair beautifully with marinara sauce or even a creamy yogurt dip. I often serve them over zucchini noodles for a complete low-carb meal that feels indulgent yet light.

Low Carb Turkey Taco Lettuce Wraps

Finally, after years of trying to find a low-carb dinner that actually satisfies my taco cravings, I stumbled upon this genius lettuce wrap version that’s become a weekly staple in our house—my kids don’t even miss the tortillas anymore!

Ingredients

1 lb ground turkey
1 tbsp olive oil
1/2 cup diced yellow onion
2 cloves minced garlic
1 packet taco seasoning
1/2 cup water
8 large butter lettuce leaves
1/2 cup shredded cheddar cheese
1/4 cup sour cream
1/4 cup diced tomatoes

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced yellow onion and cook for 3-4 minutes until translucent.
3. Add minced garlic and cook for 30 seconds until fragrant.
4. Add ground turkey, breaking it up with a spatula into small crumbles.
5. Cook turkey for 6-8 minutes until no pink remains, stirring occasionally.
6. Sprinkle taco seasoning evenly over the turkey mixture.
7. Pour in water and stir to combine all ingredients thoroughly.
8. Reduce heat to low and simmer for 5 minutes until sauce thickens.
9. While turkey simmers, carefully separate butter lettuce leaves, keeping them intact as bowls.
10. Arrange lettuce leaves on a serving platter with curved sides up.
11. Spoon turkey mixture evenly into each lettuce leaf.
12. Top with shredded cheddar cheese, allowing it to melt slightly from the warm turkey.
13. Add dollops of sour cream to each wrap.
14. Sprinkle diced tomatoes over the top for fresh contrast.
15. Serve immediately while lettuce is crisp and turkey is warm.
Unbelievably, these wraps deliver that satisfying taco crunch without the carb-heavy shell—the cool, crisp lettuce perfectly contrasts the warmly spiced turkey filling. The melted cheddar creates creamy pockets that mingle beautifully with the tangy sour cream and fresh tomato bursts.

Cheesy Turkey and Spinach Stuffed Mushrooms

Perfect for those busy weeknights when you want something impressive but don’t have hours to spend in the kitchen, these cheesy turkey and spinach stuffed mushrooms have become my go-to appetizer. I first discovered this combination when trying to use up leftover Thanksgiving turkey, and now I make them year-round because they disappear faster than I can plate them.

Ingredients

• 16 large white mushrooms
• 1 tablespoon olive oil
• 1/2 pound ground turkey
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 4 ounces cream cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried oregano

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Clean 16 large white mushrooms with a damp paper towel, then carefully twist and remove the stems.
3. Chop the mushroom stems finely and set aside for the filling.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
5. Add 1/2 pound ground turkey and cook for 5 minutes, breaking it up with a wooden spoon until no pink remains.
6. Stir in 1/2 cup chopped onion and cook for 3 minutes until translucent.
7. Add 2 cloves minced garlic and cook for 1 minute until fragrant.
8. Mix in the chopped mushroom stems and cook for 2 minutes until softened.
9. Add 2 cups fresh spinach and cook for 2 minutes until wilted, stirring constantly.
10. Reduce heat to low and stir in 4 ounces cream cheese until melted and fully incorporated.
11. Remove skillet from heat and stir in 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon dried oregano.
12. Spoon the filling mixture evenly into the mushroom caps, mounding it slightly.
13. Arrange the stuffed mushrooms on the prepared baking sheet and bake at 375°F for 18-20 minutes until the mushrooms are tender and the cheese is golden brown.
14. Let the mushrooms rest for 5 minutes before serving to allow the filling to set.

Unbelievably creamy and savory, these stuffed mushrooms have the perfect balance of earthy mushroom flavor with the rich cheese and seasoned turkey. The spinach adds just enough freshness to cut through the richness, while the crispy Parmesan topping provides wonderful texture contrast. I love serving these as part of a game day spread or even making them the main event with a simple side salad for a light dinner.

Turkey and Avocado Stuffed Cucumber Boats

A couple of weeks ago, I found myself staring at a surplus of cucumbers from my garden and some leftover turkey from dinner—sometimes the best recipes come from these happy accidents! These Turkey and Avocado Stuffed Cucumber Boats have become my go-to for a quick, healthy lunch that feels indulgent yet light, and they’re perfect for meal prepping when life gets busy.

Ingredients

– 2 large cucumbers
– 1 cup cooked turkey, shredded
– 1 ripe avocado
– 1/4 cup plain Greek yogurt
– 1 tbsp lime juice
– 1/4 tsp garlic powder
– 1/4 tsp salt
– 1/8 tsp black pepper
– 2 tbsp fresh cilantro, chopped

Instructions

1. Rinse 2 large cucumbers under cold running water and pat them completely dry with a clean kitchen towel.
2. Trim off and discard both ends of each cucumber using a sharp chef’s knife.
3. Slice each cucumber in half lengthwise to create 4 equal boat-shaped halves.
4. Use a small spoon to carefully scoop out and discard the seeds and soft center pulp from each cucumber half, leaving a 1/4-inch thick shell intact.
5. Place the hollowed cucumber boats on a paper towel-lined plate to absorb excess moisture while you prepare the filling.
6. In a medium mixing bowl, combine 1 cup shredded cooked turkey, the flesh of 1 ripe avocado, 1/4 cup plain Greek yogurt, 1 tbsp lime juice, 1/4 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp black pepper.
7. Mash and stir the mixture with a fork until the avocado is smooth and all ingredients are fully incorporated, about 2 minutes.
8. Gently fold in 2 tbsp chopped fresh cilantro until evenly distributed throughout the filling.
9. Divide the turkey-avocado mixture evenly among the 4 cucumber boats, using a spoon to press it firmly into the hollows.
10. Serve the stuffed cucumber boats immediately or cover and refrigerate for up to 2 hours before serving. Zesty, creamy, and refreshing, these boats offer a satisfying crunch from the cucumber that contrasts beautifully with the smooth, savory filling. I love sprinkling them with extra cilantro or a dash of smoked paprika for a smoky twist, and they’re fantastic alongside a simple tomato salad for a complete meal.

Low Carb Turkey and Cabbage Stir-Fry

When I first started my low-carb journey, I worried about missing out on flavorful, satisfying meals—until I discovered this turkey and cabbage stir-fry. It’s become my go-to weeknight dinner because it comes together in under 30 minutes and uses ingredients I almost always have on hand. The best part? My whole family loves it, even my picky eater who usually turns up his nose at cabbage.

Ingredients

• 1 lb ground turkey
• 1 tbsp olive oil
• 1 small head green cabbage, shredded
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 tbsp soy sauce
• 1 tsp ginger, grated
• 1/2 tsp red pepper flakes
• 2 tbsp sesame oil
• 1/4 cup green onions, sliced

Instructions

1. Heat 1 tbsp olive oil in a large skillet or wok over medium-high heat until shimmering.
2. Add 1 lb ground turkey, breaking it up with a wooden spoon, and cook for 5–7 minutes until no pink remains.
3. Stir in 1 diced onion and cook for 3–4 minutes until translucent.
4. Add 2 minced garlic cloves and 1 tsp grated ginger, cooking for 1 minute until fragrant.
5. Mix in 1 shredded cabbage head and cook for 8–10 minutes, stirring occasionally, until cabbage is wilted but still slightly crisp.
6. Pour in 3 tbsp soy sauce, 1/2 tsp red pepper flakes, and 2 tbsp sesame oil, stirring to coat evenly.
7. Cook for 2 more minutes to allow flavors to meld.
8. Remove from heat and garnish with 1/4 cup sliced green onions.

Vibrant and savory, this stir-fry has a wonderful contrast between the tender turkey and the crisp-tender cabbage. The sesame oil and soy sauce create a rich umami base, while the red pepper flakes add just enough heat to keep things interesting. I love serving it over cauliflower rice or stuffing it into lettuce cups for a fun, hands-on meal that feels anything but diet food.

Turkey and Eggplant Lasagna Roll-Ups

Wandering through the farmers market last weekend, I spotted the most beautiful purple eggplants and immediately knew I had to create something special with them. As someone who always looks for ways to make classic comfort foods a bit healthier, these Turkey and Eggplant Lasagna Roll-Ups were born from that inspiration. They’ve quickly become my go-to dinner when I want something satisfying but not too heavy.

Ingredients

• 1 large eggplant
• 8 lasagna noodles
• 1 lb ground turkey
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried oregano
• 2 cloves garlic, minced

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. Slice the eggplant lengthwise into 1/4-inch thick strips, then arrange them in a single layer on a baking sheet.
3. Brush both sides of the eggplant slices with olive oil and sprinkle with 1/2 teaspoon of salt.
4. Roast the eggplant for 15 minutes until tender but still pliable, then remove from oven and set aside.
5. Cook the lasagna noodles according to package directions until al dente, then drain and lay them flat on a clean kitchen towel to prevent sticking.
6. In a large skillet over medium-high heat, brown the ground turkey with minced garlic, breaking it into small pieces as it cooks.
7. Season the turkey with remaining salt, black pepper, and dried oregano, cooking for 6-8 minutes until no pink remains.
8. In a medium bowl, combine ricotta cheese, Parmesan cheese, and egg, mixing until smooth and well incorporated.
9. Spread 1 cup of marinara sauce evenly across the bottom of your prepared baking dish.
10. Lay one lasagna noodle flat and spread 2 tablespoons of the ricotta mixture along its length.
11. Top the ricotta with 2 tablespoons of the cooked turkey mixture and one roasted eggplant slice.
12. Carefully roll the noodle up from one end to create a tight cylinder and place it seam-side down in the baking dish.
13. Repeat this process with remaining noodles until all roll-ups are arranged in the dish.
14. Pour the remaining marinara sauce over the roll-ups and sprinkle with shredded mozzarella cheese.
15. Cover the dish with aluminum foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.

Something magical happens when these roll-ups come out of the oven – the eggplant becomes meltingly tender while the turkey filling stays wonderfully moist. The combination creates layers of flavor that feel both comforting and sophisticated, making these perfect for casual family dinners or when you want to impress guests with something a bit different from traditional lasagna.

Spicy Turkey and Cauliflower Hash

My kitchen always smells incredible when this dish is sizzling away on a crisp autumn morning like today. There’s something magical about how the spicy aromas wake up the whole house and bring everyone stumbling sleepily toward the coffee pot and skillet. This hash has become my go-to weekend breakfast when I want something hearty but don’t feel like dealing with potatoes.

Ingredients

– 1 tbsp olive oil
– 1 lb ground turkey
– 4 cups cauliflower rice
– 1 medium yellow onion
– 1 red bell pepper
– 2 cloves garlic
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 large eggs
– 2 tbsp chopped fresh parsley

Instructions

1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 diced yellow onion and 1 diced red bell pepper to the skillet.
3. Cook vegetables for 5-7 minutes until onions become translucent and peppers soften.
4. Add 1 pound ground turkey to the skillet, breaking it apart with a wooden spoon.
5. Cook turkey for 6-8 minutes until no pink remains, stirring occasionally.
6. Mix in 2 minced garlic cloves and cook for 1 minute until fragrant.
7. Add 1 teaspoon smoked paprika, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
8. Stir spices into the turkey mixture until evenly distributed.
9. Add 4 cups cauliflower rice to the skillet.
10. Cook the hash for 8-10 minutes, stirring every 2 minutes, until cauliflower becomes tender and slightly browned.
11. Create 2 wells in the hash mixture using the back of a spoon.
12. Crack 1 egg into each well.
13. Cover the skillet and cook for 4-5 minutes until egg whites are set but yolks remain runny.
14. Remove skillet from heat and sprinkle with 2 tablespoons chopped fresh parsley.
Just spoon this directly from skillet to plate for the ultimate cozy breakfast experience. The cauliflower gives you that satisfying potato-like texture without feeling heavy, while the runny egg yolks create the most luxurious sauce for the spicy turkey. I love serving this in shallow bowls with thick slices of toasted sourdough for scooping up every last bit.

Turkey and Broccoli Cheese Casserole

Kind of like that cozy blanket you reach for on a chilly evening, this Turkey and Broccoli Cheese Casserole is my ultimate comfort food after a long day. I first started making this dish as a way to use up leftover Thanksgiving turkey, but now I intentionally roast a turkey breast just for it—it’s that good!

Ingredients

– 2 cups cooked turkey, shredded
– 3 cups broccoli florets
– 1 cup shredded cheddar cheese
– 1/2 cup mayonnaise
– 1/2 cup sour cream
– 1/4 cup grated Parmesan cheese
– 1/4 cup breadcrumbs
– 1/4 cup whole milk
– 1 tbsp Dijon mustard
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F and grease a 9×13-inch baking dish with non-stick spray.
2. Steam the broccoli florets for 4–5 minutes until bright green and tender-crisp, then drain thoroughly to prevent a watery casserole.
3. In a large mixing bowl, combine the shredded turkey, steamed broccoli, cheddar cheese, mayonnaise, sour cream, Parmesan cheese, milk, Dijon mustard, garlic powder, black pepper, and salt.
4. Stir the mixture until all ingredients are evenly coated and distributed.
5. Transfer the mixture to the prepared baking dish and spread it into an even layer.
6. Sprinkle the breadcrumbs evenly over the top of the casserole for a golden, crispy crust.
7. Bake in the preheated oven for 25–30 minutes, or until the edges are bubbly and the top is lightly browned.
8. Let the casserole rest for 5 minutes before serving to allow the flavors to meld and make slicing easier.
9. Serve warm directly from the baking dish. Here’s how it turns out: the casserole emerges creamy and rich, with the broccoli adding a slight crunch and the cheese creating a velvety sauce that clings to every bite. I love pairing it with a simple green salad or scooping it over toasted baguette slices for a heartier meal—it’s comfort in every forkful.

Low Carb Turkey and Green Bean Skillet

Remember those hectic weeknights when you need something healthy but don’t want to spend hours in the kitchen? I created this Low Carb Turkey and Green Bean Skillet during one of those chaotic evenings when my family was begging for something satisfying yet light. It’s become our go-to meal that comes together faster than takeout and leaves everyone feeling nourished.

Ingredients

– 1 lb ground turkey
– 1 lb fresh green beans
– 1 medium yellow onion
– 2 cloves garlic
– 2 tbsp olive oil
– 1 tsp paprika
– 1/2 tsp dried thyme
– 1/2 cup chicken broth
– 1/4 cup grated Parmesan cheese

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 medium diced yellow onion and cook for 4-5 minutes until translucent and slightly golden around the edges.
3. Add 1 pound of ground turkey, breaking it apart with a wooden spoon, and cook for 6-7 minutes until no pink remains.
4. Mince 2 cloves of garlic and stir into the turkey mixture, cooking for 1 minute until fragrant.
5. Trim 1 pound of fresh green beans and add them to the skillet.
6. Sprinkle 1 teaspoon of paprika and 1/2 teaspoon of dried thyme evenly over the mixture.
7. Pour in 1/2 cup of chicken broth and bring to a simmer.
8. Reduce heat to medium, cover the skillet, and cook for 12-15 minutes until green beans are tender-crisp.
9. Remove from heat and sprinkle 1/4 cup of grated Parmesan cheese over the top.
10. Let rest for 2 minutes to allow the cheese to melt slightly before serving.

Versatile enough for any season, this skillet delivers tender turkey with crisp-tender green beans in a savory broth that soaks up all the herbal notes. The Parmesan adds a salty richness that makes each bite satisfying without feeling heavy. I love serving it straight from the skillet with a squeeze of fresh lemon or over cauliflower rice for a complete low-carb meal.

Turkey and Ricotta Stuffed Zucchini

Kind of like those zucchini boats my grandma used to make, but with a modern twist that’s become my go-to for busy weeknights. I love how this Turkey and Ricotta Stuffed Zucchini turns a simple veggie into a satisfying, protein-packed meal that even my picky eaters devour. It’s one of those recipes that feels fancy but is surprisingly straightforward to pull together.

Ingredients

– 4 medium zucchini
– 1 tablespoon olive oil
– 1 pound ground turkey
– 1/2 cup chopped yellow onion
– 2 cloves minced garlic
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 large egg
– 1/4 cup chopped fresh parsley
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup marinara sauce

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Slice each zucchini in half lengthwise and use a spoon to scoop out the centers, leaving a 1/4-inch thick shell. (Tip: Don’t discard the scooped zucchini—chop it finely and add it to the filling for extra moisture and flavor.)
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and cook the ground turkey until no pink remains, about 6-8 minutes, breaking it up with a spatula as it cooks.
4. Add the chopped onion and minced garlic to the skillet and cook for 4-5 minutes until the onion is translucent and fragrant.
5. Transfer the turkey mixture to a large bowl and let it cool for 5 minutes. (Tip: Cooling the mixture slightly prevents the egg from scrambling when you mix it in.)
6. Stir in the ricotta cheese, Parmesan cheese, egg, parsley, oregano, salt, and black pepper until fully combined.
7. Spoon the filling evenly into the zucchini halves, mounding it slightly.
8. Pour the marinara sauce into the bottom of the prepared baking dish and arrange the stuffed zucchini on top.
9. Cover the dish with aluminum foil and bake for 25 minutes. (Tip: Covering with foil initially helps the zucchini steam and become tender without drying out.)
10. Remove the foil and bake for an additional 10-15 minutes until the filling is lightly browned and the zucchini is fork-tender.
You’ll love the creamy, savory filling against the tender zucchini—it’s hearty without feeling heavy. Yesterday, I served these alongside a crisp arugula salad for a complete meal, and the leftovers reheated beautifully for lunch the next day.

Turkey and Cauliflower Shepherd’s Pie

Gathering around the table for a comforting meal is one of my favorite parts of autumn, and this Turkey and Cauliflower Shepherd’s Pie has become our new go-to cozy dinner. I first made it last year when I was trying to use up leftover Thanksgiving turkey, and now my family requests it weekly—it’s that good!

Ingredients

– 1 lb ground turkey
– 1 head cauliflower, cut into florets
– 1 cup chicken broth
– 1/2 cup frozen peas
– 1/2 cup frozen corn
– 1/2 cup diced onion
– 1/4 cup grated Parmesan cheese
– 2 tbsp olive oil
– 1 tbsp tomato paste
– 1 tsp garlic powder
– 1/2 tsp dried thyme
– 1/4 tsp black pepper

Instructions

1. Preheat your oven to 375°F.
2. Steam cauliflower florets for 12-15 minutes until fork-tender.
3. Drain cauliflower thoroughly and transfer to a food processor.
4. Pulse cauliflower until it reaches a mashed potato-like consistency.
5. Stir Parmesan cheese into the mashed cauliflower until well combined.
6. Heat olive oil in a large oven-safe skillet over medium-high heat.
7. Add diced onion and cook for 4-5 minutes until translucent.
8. Add ground turkey and cook for 6-8 minutes, breaking it up with a spoon until no pink remains.
9. Stir in tomato paste and cook for 1 minute until fragrant.
10. Add garlic powder, dried thyme, and black pepper, stirring to coat the turkey mixture.
11. Pour in chicken broth and bring to a simmer.
12. Add frozen peas and corn, cooking for 3-4 minutes until vegetables are heated through.
13. Spread the mashed cauliflower evenly over the turkey mixture in the skillet.
14. Bake at 375°F for 20-25 minutes until the cauliflower topping is lightly golden.
15. Let the shepherd’s pie rest for 5 minutes before serving.

Perfectly golden and bubbling straight from the oven, this shepherd’s pie delivers incredible savory flavor with a surprisingly light texture thanks to the cauliflower topping. The creamy cauliflower mash contrasts beautifully with the hearty turkey filling, and I love serving it with a simple green salad to balance the richness.

Low Carb Turkey and Kale Soup

Gosh, nothing beats coming home to a simmering pot of soup after a long autumn day—especially when it’s this nourishing turkey and kale version that won’t derail your healthy eating goals. I first whipped this up last Thanksgiving with leftover turkey, and now it’s become my go-to cozy meal whenever I need something light yet satisfying.

Ingredients

– 1 tbsp olive oil
– 1 cup chopped yellow onion
– 2 cloves minced garlic
– 1 lb ground turkey
– 6 cups chicken broth
– 1 tsp dried thyme
– 1 bay leaf
– 4 cups chopped kale
– 1/2 cup heavy cream
– Salt to taste
– Black pepper to taste

Instructions

1. Heat 1 tablespoon of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 cup of chopped yellow onion and cook for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 cloves of minced garlic and cook for 30 seconds until fragrant.
4. Add 1 pound of ground turkey, breaking it apart with a wooden spoon, and cook for 8 minutes until no pink remains.
5. Pour in 6 cups of chicken broth, scraping the bottom of the pot to lift any browned bits (this adds depth to the soup).
6. Stir in 1 teaspoon of dried thyme and 1 bay leaf.
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes to meld flavors.
8. Add 4 cups of chopped kale and simmer uncovered for 5 minutes until kale is tender but still bright green.
9. Stir in 1/2 cup of heavy cream and heat for 2 minutes without boiling.
10. Season with salt and black pepper, starting with 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust as needed.

Really, the creamy broth and tender kale make this soup feel indulgent despite being low-carb. I love topping it with a sprinkle of red pepper flakes for heat or serving it alongside almond flour crackers for dipping—it’s comfort in a bowl that leaves you feeling light and nourished.

Turkey and Almond Flour Meatloaf

Cooking for my family means finding creative ways to make our favorite comfort foods healthier, which is exactly how this turkey and almond flour meatloaf came to be. After my daughter developed a gluten sensitivity, I started experimenting with alternative ingredients, and this version quickly became our new weeknight staple that even the pickiest eaters devour.

Ingredients

– 1.5 lbs ground turkey
– 1 cup almond flour
– 1 large egg
– 1/2 cup diced onion
– 1/4 cup diced celery
– 2 cloves minced garlic
– 1/4 cup ketchup
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×5 inch loaf pan with olive oil.
2. Heat 1 tablespoon of olive oil in a skillet over medium heat and sauté the diced onion and celery for 5-7 minutes until softened.
3. Add the minced garlic to the skillet and cook for 1 additional minute until fragrant, then remove from heat to cool slightly.
4. In a large mixing bowl, combine the ground turkey, almond flour, egg, Worcestershire sauce, dried thyme, salt, and black pepper.
5. Add the cooled onion-celery mixture to the turkey mixture and mix gently with your hands until just combined, being careful not to overwork the meat.
6. Transfer the mixture to the prepared loaf pan and shape it into an even loaf.
7. Spread the ketchup evenly over the top of the meatloaf using the back of a spoon.
8. Bake at 375°F for 45-55 minutes until the internal temperature reaches 165°F when tested with a meat thermometer.
9. Remove from oven and let rest for 10 minutes before slicing to allow the juices to redistribute.

Zesty and moist with a satisfying crust from the ketchup glaze, this meatloaf has a surprisingly light texture thanks to the almond flour. The subtle nuttiness pairs beautifully with the savory turkey, making it perfect for slicing thick and serving alongside roasted vegetables or turning into next-day sandwiches that my kids actually fight over.

Turkey and Coconut Flour Pancakes

During my recent pantry clean-out, I discovered a forgotten bag of coconut flour and some ground turkey that needed using—cue these surprisingly delicious turkey and coconut flour pancakes! I’ve always loved experimenting with savory breakfast options, and this combination has become my new weekend favorite.

Ingredients

• 1 lb ground turkey
• 1 cup coconut flour
• 2 large eggs
• 1/2 cup almond milk
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1/4 cup chopped scallions

Instructions

1. Heat a large non-stick skillet over medium heat (350°F) and add 1 tablespoon of olive oil.
2. Cook the ground turkey for 6-8 minutes, breaking it into small crumbles with a spatula until no pink remains.
3. Transfer the cooked turkey to a plate and let it cool for 5 minutes—this prevents the eggs from cooking when mixed.
4. In a large mixing bowl, whisk together the coconut flour, baking powder, salt, and black pepper until well combined.
5. Add the eggs and almond milk to the dry ingredients, stirring until a thick batter forms—don’t worry about small lumps.
6. Fold in the cooled turkey and chopped scallions until evenly distributed throughout the batter.
7. Heat the same skillet over medium-low heat (325°F) and add the remaining tablespoon of olive oil.
8. Drop 1/4 cup portions of batter into the skillet, spacing them 2 inches apart.
9. Cook the pancakes for 3-4 minutes until the edges look set and bubbles form on the surface.
10. Flip each pancake carefully and cook for another 2-3 minutes until golden brown on both sides.
11. Transfer cooked pancakes to a wire rack instead of stacking them—this keeps them crispy.

Hearty and satisfying, these pancakes have a wonderful savory flavor with subtle coconut undertones. The texture is surprisingly light despite being packed with protein, and they’re fantastic topped with a fried egg or served alongside roasted vegetables for a complete meal.

Low Carb Turkey and Asparagus Stir-Fry

Oh my goodness, I can’t tell you how many times this low carb turkey and asparagus stir-fry has saved my weeknight dinners! Just last Tuesday, I was staring into my fridge at 6 PM with that familiar “what on earth am I going to make” panic when this beautiful combination came together. Honestly, it’s become my go-to when I want something healthy but don’t want to spend hours in the kitchen.

Ingredients

– 1 lb ground turkey
– 1 lb fresh asparagus
– 1 medium yellow onion
– 3 cloves garlic
– 2 tbsp olive oil
– 3 tbsp soy sauce
– 1 tbsp sesame oil
– 1 tsp ground ginger
– 1/2 tsp red pepper flakes
– 1/4 cup chicken broth

Instructions

1. Wash 1 lb fresh asparagus and trim off the tough ends by snapping them where they naturally break.
2. Cut the asparagus into 2-inch pieces on a diagonal to create more surface area for cooking.
3. Dice 1 medium yellow onion into 1/4-inch pieces.
4. Mince 3 cloves garlic finely.
5. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
6. Add the diced onion to the hot oil and cook for 3 minutes until translucent.
7. Add 1 lb ground turkey to the skillet, breaking it up with a wooden spoon.
8. Cook the turkey for 5-6 minutes until no pink remains, stirring frequently to prevent sticking.
9. Add the minced garlic and cook for 1 minute until fragrant.
10. Stir in 1 tsp ground ginger and 1/2 tsp red pepper flakes to toast the spices for 30 seconds.
11. Add the asparagus pieces to the skillet and toss to combine with the turkey mixture.
12. Pour in 1/4 cup chicken broth and cover the skillet with a lid.
13. Steam the asparagus for 4-5 minutes until bright green and tender-crisp when pierced with a fork.
14. Remove the lid and add 3 tbsp soy sauce and 1 tbsp sesame oil.
15. Stir everything together and cook uncovered for 2 more minutes to let the sauce reduce slightly.
16. Remove from heat and let rest for 1 minute before serving.

Unbelievably satisfying, this stir-fry delivers that perfect crunch from the asparagus against the savory turkey, with just enough heat from the red pepper flakes to keep things interesting. I love serving it over cauliflower rice for a complete low-carb meal, or sometimes I’ll wrap it in lettuce cups for a fun handheld option that always impresses dinner guests.

Turkey and Cream Cheese Stuffed Jalapeños

Zesty and satisfying, these stuffed jalapeños have become my go-to appetizer for game day gatherings. I first discovered this recipe when my neighbor brought over a batch during last year’s Thanksgiving football game, and now I can’t imagine hosting without them. There’s something magical about that creamy, savory filling paired with the gentle heat of the pepper.

Ingredients

– 12 large jalapeño peppers
– 8 ounces cream cheese, softened
– 1 cup cooked turkey, finely shredded
– 1/2 cup sharp cheddar cheese, shredded
– 1/4 cup green onions, finely chopped
– 1 teaspoon garlic powder
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cut each jalapeño in half lengthwise and use a small spoon to scrape out all seeds and membranes.
3. In a medium mixing bowl, combine the softened cream cheese, shredded turkey, cheddar cheese, green onions, garlic powder, smoked paprika, black pepper, and salt until fully incorporated.
4. Spoon the turkey and cream cheese mixture evenly into each jalapeño half, mounding it slightly above the pepper edges.
5. Arrange the stuffed jalapeños on the prepared baking sheet, leaving about 1 inch between each one for even cooking.
6. Bake at 375°F for 18-22 minutes until the filling is bubbly and the pepper edges begin to brown slightly.
7. Remove from oven and let rest for 5 minutes before serving to allow the filling to set.

So perfectly balanced, these stuffed peppers offer a creamy interior that contrasts beautifully with the slightly crisp pepper shell. Serve them alongside a cool ranch dip for temperature contrast, or crumble some crispy bacon over the top for extra texture. They’re equally fantastic as a standalone snack or paired with a fresh garden salad for a light lunch.

Turkey and Spaghetti Squash Bolognese

Perfect for those busy weeknights when you want something comforting yet healthy, this Turkey and Spaghetti Squash Bolognese has become my go-to dinner. I first made it when trying to use up leftover ground turkey, and now it’s a regular in our meal rotation—even my picky eater asks for seconds!

Ingredients

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (24-ounce) jar marinara sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure and keeping fingers clear of the blade.
3. Scoop out the seeds and stringy pulp from both halves with a spoon.
4. Brush the cut sides of the squash with 1 tablespoon olive oil.
5. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
6. Roast for 35-40 minutes until the flesh easily shreds with a fork.
7. While squash roasts, heat a large skillet over medium-high heat.
8. Add 1 pound ground turkey to the dry skillet, breaking it apart with a wooden spoon.
9. Cook turkey for 6-8 minutes until no pink remains, stirring occasionally.
10. Add 1 diced yellow onion and cook for 4-5 minutes until translucent.
11. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
12. Pour in 24 ounces marinara sauce, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
13. Reduce heat to low and simmer for 15 minutes to allow flavors to meld.
14. When squash is done, use a fork to scrape the flesh into spaghetti-like strands.
15. Divide squash strands among four bowls.
16. Top each with turkey bolognese sauce.
17. Sprinkle each serving with 1 tablespoon grated Parmesan cheese.

Hearty and satisfying, the tender squash strands soak up the rich turkey sauce while maintaining a slight crunch. The Parmesan adds a salty sharpness that balances the sweet marinara beautifully. For a fun twist, try serving it in the roasted squash shells for an impressive presentation that makes weeknight dinner feel special.

Low Carb Turkey and Brussels Sprouts Hash

Keeping my low-carb journey interesting means finding creative ways to enjoy seasonal favorites without the guilt. I first whipped up this turkey and Brussels sprouts hash last Thanksgiving when I had mountains of leftover turkey—now it’s become my go-to cozy breakfast that keeps me full until lunch. There’s something so satisfying about that sizzle in the cast iron skillet that makes even a healthy meal feel indulgent.

Ingredients

– 2 tbsp olive oil
– 1 lb ground turkey
– 1 lb Brussels sprouts, trimmed and halved
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tsp smoked paprika
– 1/2 tsp dried thyme
– 1/4 tsp black pepper
– 1/4 tsp salt

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Add 1 pound of ground turkey to the hot skillet, breaking it apart with a spatula.
3. Cook the turkey for 5-7 minutes, stirring occasionally, until no pink remains and it’s lightly browned.
4. Transfer the cooked turkey to a clean plate using a slotted spoon, leaving any drippings in the skillet.
5. Add the diced yellow onion to the same skillet and cook for 3-4 minutes until translucent.
6. Stir in the minced garlic and cook for 30 seconds until fragrant—be careful not to burn it.
7. Add the halved Brussels sprouts to the skillet in a single layer, cut-side down.
8. Cook the Brussels sprouts undisturbed for 4-5 minutes until they develop a deep golden-brown sear on the cut sides.
9. Flip the Brussels sprouts and continue cooking for another 3-4 minutes until tender-crisp.
10. Return the cooked turkey to the skillet with the vegetables.
11. Sprinkle the smoked paprika, dried thyme, black pepper, and salt evenly over the mixture.
12. Stir everything together thoroughly and cook for 1-2 more minutes until heated through and well combined. Don’t skip the searing step for the Brussels sprouts—that caramelization adds incredible depth of flavor that transforms the entire dish. For extra crispy turkey, press it down lightly in the skillet during the initial cooking to maximize surface contact. If your skillet seems dry when cooking the vegetables, add another tablespoon of olive oil to prevent sticking and help with browning. Delightfully textured with crispy turkey bits and caramelized Brussels sprouts against tender onion, this hash delivers savory satisfaction in every bite. I love topping mine with a fried egg for extra protein, or serving it alongside avocado slices for creamy contrast—it’s equally fantastic for dinner when you’re craving something hearty yet light.

Summary

Cooking with ground turkey opens up a world of healthy, delicious possibilities! These 20 low-carb recipes make eating well both easy and satisfying. We’d love to hear which dishes become your favorites—drop a comment below and share your kitchen successes on Pinterest to inspire fellow home cooks on their wellness journey.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.