This ground turkey skillet dinner is a one-skillet meal that’s low-calorie, low-carb and makes clean-up a breeze! What’s not to love??
Ground Turkey Skillet Dinner
- 1 lb ground turkey*
- 2 tbsp coconut oil
- 4 cloves garlic, minced (4 tsp)
- 4 dried Thai peppers (or to taste)
- 2 cups onions, sliced (1 large onion)
- 4 cups carrots, sliced (1 pound)
- 4 cups Brussels sprouts, trimmed and halved (1 pound)
- 1" knob of fresh ginger, minced or grated (1 tbsp)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp lime juice
Cook turkey in a skillet over medium heat until no longer pink. Add 1 tsp of coconut oil if necessary to keep it from sticking.
Remove turkey from pan and set aside. Melt coconut oil in the pan.
Turn heat down to medium-low. Add garlic and Thai peppers. Saute for 3 minutes, remove peppers from the pan and discard them.
Add onions, carrots, Brussels sprouts, ginger, salt and pepper. Cook, stirring occasionally, until vegetables are tender and caramelized, 45-60 minutes.
Stir in turkey, heat to warm. Toss with lime juice and serve.
*Feel free to use your favorite ground meat or poultry.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.
Did you know? Brussels sprouts are part of the cruciferous collection of vegetables that are associated with lowering the risk of some types of cancer.
Suggestion: Try this with a side of baked rice pilaf!
Leftover turkey meatballs are a unique, quick and easy way to use up uneaten remnants from a meal. I’ve used turkey but you can use any meat you have leftover!
Leftover Turkey Meatballs
- 1 cup cooked turkey
- ¼ cup bread crumbs
- 1 egg
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried sage
- ½ tsp dried parsley
- ¼ tsp salt
- ¼ tsp black pepper
- 2 tbsp vegetable broth
- 1 tbsp vegetable oil
Pulse turkey in a blender or food processor until finely shredded.
Place turkey into a small mixing bowl and add bread crumbs, egg, garlic powder, onion powder, sage, parsley, salt, pepper and vegetable broth.
Mix well and shape into 6 meatballs.
Heat oil over medium heat in a heavy skillet or wok. Brown meatballs, turning frequently, for about 10 minutes or until the internal temperature reaches 160℉.
Hack: Leftover turkey can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Always store and use leftovers safely!
Suggestion: These this in homemade spaghetti sauce!
No frills here…just the best classic meatloaf recipe out there! Serve it as a main course at dinner and then use the leftovers for sandwiches!
Best Classic Meatloaf Recipe
- 1 lb meatloaf mix (beef, pork and lamb)*
- 1 cup dried bread crumbs**
- 2 tbsp brown sugar
- ½ cup diced onion
- ½ cup milk
- 1 egg, beaten
- ¼ cup ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp dried parsley
- ¾ tsp salt
- ½ tsp garlic powder
- ¼ tsp black pepper
- ½ cup ketchup
- ¼ cup brown sugar
- 2 tbsp red wine vinegar
Preheat oven to 350°F.
In a large bowl add meatloaf mix, bread crumbs, 2 tbsp brown sugar, onion, milk, egg, ¼ cup ketchup, Worcestershire sauce, parsley, salt, garlic powder and black pepper. Combine well and press into loaf pan.
Mix ingredients for topping and spread over meatloaf mixture.
Bake, uncovered, for 55 - 60 minutes until internal temperature reaches 160°F. Allow to rest for 10 minutes before slicing or removing from pan.
* Many supermarkets and butcher shops sell a meatloaf mix of beef/pork/lamb or beef/pork. Ground pork and/or lamb can be reduced or eliminated by increasing ground beef. Ground chicken or turkey can also be used.
** Rolled oats or almond flour can be used in place of flour for a gluten-free option.
Hack: This meatloaf can be made and stored, covered, in the fridge for up to 48 hours before cooking. Cooked leftovers can be stored in the refrigerator for up to 5 days.
Hack: Slice leftover meatloaf and place in a single layer on a cookie sheet in the freezer. When frozen, stack pieces in a freezer bag or container, separating slices with parchment paper. Store in the freezer for up to 4 months.
Hack: Frozen or dehydrated onions can be used in this recipe!
Did you know? Beef has gotten a bad rap due to its high fat and cholesterol content but the health benefits make it a healthy addition to a balanced diet!
Suggestion: Serve this with Horseradish Mashed Potatoes