Mediterranean Ground Turkey Stew made simply with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew recipe without potatoes!

A big bowl of ground turkey stew always hits the spot on a chilly day. And while most traditional stews use plenty of potatoes, I left them out to create a lighter version with tender cannellini beans. It’s unique but so good!

It’s one of our favorite ground turkey recipes I’ve been making since 2014. I took some new photos, added a bit more beans, kept the flavors pretty much the same, and we still love it!

Why You’ll Love This Recipe

• Lighter: All the comfort without the extra carbs, ground turkey and no potatoes make this dish light, delicious, and nourishing.
• Scrumptious flavors: Sweet pieces of turkey meat, soft white beans, chewy kale, tangy olives in a savory tomato broth. It’s a unique stew!
• Quick and easy: This one pot meal is ready in just 40 minutes and cleaning is a breeze.
• Perfect for meal prep: Stew with ground turkey continues to taste delicious days after you make it. The older it is, the better it gets. Just like wine!
• Versatile: Make it stovetop or in your slow cooker, pop it in the freezer for a quick dinner, and you can add almost anything to the pot. All that and you’ve got a healthy dinner recipe that’s easy, versatile, and budget friendly.

Ingredients for Ground Turkey Stew

This ground turkey stew recipe is filled with Mediterranean flavors and made with wholesome, simple ingredients.

• Onion and garlic: Finely chopped onion and freshly minced garlic add aromatics and flavor.
• Oil: Extra virgin olive oil for sautéing.
• Ground turkey: Extra lean ground turkey is a lighter, tasty replacement for ground beef.
• Diced tomatoes: They add chunks of tomato and flavor. I am using a can of low sodium tomatoes, if yours is not low sodium then use less salt.
• Cannellini beans: This creamy white bean adds protein, flavor, and texture. You’ll need 2 cans of low sodium cannellini beans, rinsed and drained. Also cooking dried beans at home is very easy and saves money.
• Chicken broth: Choose low sodium chicken broth to prevent a salty stew.
• Kale: I prefer to use green kale because it adds more volume, but dinosaur (lacinato) kale works.
• Olives: Any pitted olives. I use stuffed with garlic green olives because that’s what I had on hand.
• Italian seasoning: You can make your own or use a store-bought package.
• Other seasoning: Salt, pepper, and bay leaves.
• Lemon juice: A splash of lemon juice adds bright flavor.
• Fresh herbs: I used equal parts of fresh basil and fresh parsley.

How to Make Stew with Ground Turkey

Here’s an overview of how to make the easiest stovetop ground turkey stew, it practically cooks itself.

There is a full recipe card below.

• Sauté onion and garlic: Start by preheating a large Dutch oven on medium heat. Add oil, onion, and garlic then sauté until onions are translucent, about 5 minutes.
• Cook ground turkey: In the same pot, cook ground turkey for 4-5 minutes. Use a spatula or wooden spoon to stir and break the meat into small pieces.
• Season turkey: Add Italian seasoning and cook for 30 seconds.
• Make the broth: Pour in the diced tomatoes, beans, and chicken broth. Sprinkle with salt and pepper, add bay leaves, then stir and bring to a boil.

• Simmer: Once the stew comes to a boil, reduce heat to low, cover, and let it simmer for 20 minutes.
• Add remaining ingredients: Turn off heat and add kale, olives and lemon juice. Give it a stir, cover, and allow it to rest until the kale is wilted.
• Garnish: Add basil and parsley, stir again and let it stand for 5-10 minutes to let flavors “marry” each other.
• Serve: Remove bay leaves and snuggle up with a hot bowl of stew.

Tips for Best Results

Follow these easy tips and everyone will rave how great this unique stew is.

• Be sure to remove kale stems: The stems are tough and chewy, it’s best to de-stem the leaves or buy pre-chopped kale.
• Rinse and drain the beans: Too much liquid will thin your stew, and both flavor and texture improves when canned beans are rinsed and drained.
• Break ground turkey into small pieces: Smaller chunks of ground turkey will incorporate evenly throughout the dish.
• If you don’t have a Dutch oven: Use a heavy bottom pot with a tight fitting lid.

Variations

Here are some optional variations and add-ins you could try:

• Use different ground meat: Tweak the recipe by using ground chicken or ground pork. You could also try ground beef.
• Try other beans: Substitute cannellini beans with white navy beans, Great Northern beans, or butter beans. If you’re out of white beans, red kidney beans would also work.
• Swap the broth: Use vegetable broth instead of chicken broth, or beef broth if trying ground beef.
• Change up the tomatoes: Fire roasted tomatoes would give the stew a smoky taste.
• Use leftover holiday turkey: Toss in some shredded turkey at the same time as adding the kale and olives.
• Add tomato paste: This will add another layer of flavor. Add 3 tablespoons of tomato paste, and mix with cooked ground turkey.
• Play around with consistency: Add some other veggies for a thicker stew. For a looser stew, add more broth and fewer beans.

Can I Make This Stew Vegetarian?

Yes, just omit ground turkey. There are already two cans of beans, but you can always add tofu crumbles or any vegetarian meat substitute and sauté it with onions.

Be sure to use vegetable broth as well.

How Do I Serve Mediterranean Turkey Stew?

I enjoyed it with chopped fresh tomatoes on top and a slice of toasted sourdough bread spread with butter. Any crusty bread like a baguette would be great to soak up the juices. I even say it’s a must!

You can also sprinkle crumbled feta cheese or goat cheese, and freshly grated Parmesan cheese on top of stew in each individual bowl.

Could also serve with a simple spring mix salad or butter lettuce salad for a soup and salad combo.

How to Store and Reheat

Store: Leftovers can be stored in an airtight container and refrigerated for 5 days.

Freeze: You can freeze it for up to 3 months in an airtight container. Kale might be a bit more limpy once thawed but it’s not that bad.

Reheat: The best way to reheat your turkey stew is on the stove on low heat while covered.

FAQs

More Stew Recipes to Try

• Lamb stew recipe
• Easy chicken stew recipe
• Chicken chickpea stew

More Ground Turkey Recipes to Try

• Ground turkey taco soup
• Ground turkey and zucchini skillet
• Ground turkey and potato skillet
• Ground turkey quinoa casserole
• Ground turkey and broccoli pasta

Print

Ground Turkey Stew

Mediterranean Ground Turkey Stew with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew!

Course Soup and Stew

Cuisine Mediterranean

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 30 minutes minutes

Total Time 42 minutes minutes

Servings 6 servings

Calories 182kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 large onion finely chopped
• 5 large garlic cloves minced
• 1 tablespoon olive oil extra virgin
• 1 pound ground turkey extra lean
• 1 teaspoon Italian seasoning
• 14 ounces can diced tomatoes low sodium
• 2 14 ounces cans cannellini beans low sodium, rinsed & drained
• 1 cup chicken broth low sodium
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 4 cups kale coarsely chopped & packed
• 3/4 cup olives pitted and sliced in halves
• 1/2 lemon juice of
• 1/2 cup basil finely chopped
• 1/2 cup parsley finely chopped

US Customary – Metric

Instructions

• Preheat dutch oven or large heavy bottom pot on medium heat and add olive oil. Add onion and garlic, saute for 5 minutes or until translucent, stirring occasionally.
• Add ground turkey and cook for 4-5 minutes, breaking into pieces and constantly stirring with a spatula. Add Italian seasoning and cook for 30 more seconds.
• Add diced tomatoes, beans, chicken broth, salt, pepper and bay leaves, then stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Turn off the heat and add kale, olives and lemon juice, then stir. Cover and let stew stand for a few minutes or until kale is wilted.
• Add basil and parsley, stir again and it's best to let the flavors "marry" each other for 5-10 minutes. Discard the bay leaves and serve stew hot.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Reheat on a stovetop covered on low.

Nutrition

Serving: 1.5cups | Calories: 182kcal | Carbohydrates: 10g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 547mg | Fiber: 4g | Sugar: 3g

The post Mediterranean Ground Turkey Stew appeared first on iFoodReal.com.

In this Instant Pot Meatloaf and Mashed Potatoes recipe juicy, tender meatloaf and creamy, fluffy mashed potatoes cook at same time in an electric pressure cooker. It’s classic comfort food at its best!

It’s turkey meatloaf meets Instant Pot mashed potatoes in one pot!

If this Instant Pot meatloaf recipe doesn’t convince you to buy an Instant Pot, I don’t know what or who else will! You can make so many one pot meals in it!

This meatloaf in Instant Pot comes out mind blowing and kids gobble it up. I just love healthy Instant Pot recipes!

Why You’ll Love This Recipe

• Easy: You will skip turning on the oven, stove and washing a few bowls. You mix, cook, slice and serve entire dinner in same 2 pans in your Instant Pot! You can even refrigerate leftovers in the same 2 pans. And then reheat them in the same 2 pans in Instant Pot.
• Juicy meatloaf: Meatloaf can be made with any ground meat and it always comes out juicy thanks to captured steam inside.
• Creamy mashed potatoes: Mashed potatoes in Instant Pot always come out extra tender and creamy.
• It can be made ahead: You can make it in the morning and press Keep Warm for hot dinner later. I often make it on the weekend and go shopping.

Ingredients for Instant Pot Meatloaf and Mashed Potatoes

There are two parts to the ingredients for this Instant Pot meatloaf recipe – for meatloaf and for mashed potatoes.

For the meatloaf you will need:

• Ground meat: Use ground beef, ground chicken, ground pork or ground turkey like me. It turns out delicious either way. For red meat, I recommend to go for extra lean ground beef or ground pork.
• Egg: For binding meatloaf ingredients. You can try to replace it with one flax egg or chia egg.
• Oats: We use oats in place of breadcrumbs (forgot to picture it). I like to use rolled oats but you can also use quick oats, quick cooking steel cut oats or even steel cut oats. You can use equal amount of regular breadcrumbs or panko breadcrumbs as well.
• Garlic powder: To add flavor. Onion powder works just as well.
• Dried oregano: For more flavor. Also use your favorite dried herbs like dried thyme, dried basil or Italian seasoning.
• Salt and pepper
• Ketchup: For the glaze. I like to keep meatloaf recipe simple and it turns out delicious!

For the mashed potatoes you will need:

• Potatoes: Yukon gold potatoes or red potatoes are the best choice for mashed potatoes since you don’t have to peel them, just cut into large chunks. You can also use russet potatoes but be sure to peel first.
• Water: Cold water to cook the potatoes in.
• Milk: Classic ingredient to make mashed potatoes creamy. I use whole milk but any milk works.
• Butter: To add another layer of flavor and creaminess to the potatoes. You can also use ghee.
• Salt and pepper

How to Make Instant Pot Meatloaf

To cook meatloaf and mashed potatoes in the Instant Pot, I’m using these two stainless steel pans. They are stackable, fit 6 quart and 8 quart Instant Pots and you can buy them on Amazon.

But don’t worry, if you don’t have them, below I share how to cook meatloaf with tin foil.

While this Instant Pot meatloaf recipe might seem hard and labor intensive, I assure you it’s one of the easiest Instant Pot recipes! There is also detailed recipe card with video below.

• Prep the potatoes: To the bottom pan, add chopped into large pieces potatoes and cold water.
• Prep the meatloaf: To the top pan, add ground meat of choice, egg, oats and spices. Mix with your hands and shape meat mixture into oval or round shape. Do not add water.
• Close and stack the pans: Stack the pans with meatloaf on top, making sure the lids cover them tightly. Then secure the easy-lift handle around them.

• Cook meatloaf and potatoes: Into 6 quart or 8 quart Instant Pot, add 1 cup cold water. Pressure cook on High Pressure for 25 minutes. You will either press Manual or Pressure Cook button. After release pressure right away, called Quick Release, by turning the valve to Venting position.
• Open the pans: They are hot and full of steam, so do it carefully wearing the oven mitts.
• Bottom pan with potatoes: Drain water. Add butter, milk, salt and pepper and mash the potatoes with a potato masher.
• Top pan with meatloaf: Squirt some ketchup on top and spread with a mini spatula or pastry brush.

That’s it! Your Instant Pot meatloaf and mashed potatoes are ready! As an option, you can place the meatloaf on a baking sheet and broil under the oven’s broiler to brown the top.

Tips for Best Results

• Do not overwork the meat: When mixing the meat mixture, mix just enough to combine. Otherwise, your meatloaf might turn out tough and rubbery.
• If you would like to use 2 pounds of meat: The question I get asked the most about this Instant Pot meatloaf recipe. I would recommend to shape it into a round shape instead of oval shape to make sure it cooks through. Pressure cooking time will not change.
• To cut recipe in half: Cut all ingredients in half but keep same cooking time. Just use same 1 cup of cold water added to the bottom of pressure cooker.
• With 3 quart Instant Pot: You will need to use smaller mini pans or the foil method. Use half the amount of ingredients, keeping the same cook time.
• If using ground beef or pork: If the meat you use is not lean, I recommend to drain the extra fat from the pan after cooking the meatloaf.

Can I Make Meatloaf in Instant Pot Using Foil?

If you do not have or do not wish to buy stainless steel pans, you can use aluminum foil to cook meatloaf and potatoes in Instant Pot. You will create “a pan” for the meatloaf to place on top of the potatoes.

Here is a quick photo visual with instructions:

• Add potatoes: Add chopped potatoes and cold water in the Instant Pot.
• Place trivet on top: Then put trivet that came with Instant Pot on top of the potatoes. Doesn’t matter if it has handles or not.
• Shape meatloaf in a foil “pan”: Mix and form meat mixture into an oval meatloaf on top of double layered foil and then shape foil into “a bowl”.
• Pressure cook: Cook as per recipe.

What to Serve with Meatloaf and Mashed Potatoes?

While this is a one pot dinner, adding a few colorful vegetable side dishes is always a good idea!

Try to serve meatloaf and potatoes with quick and simple garlic green beans, sauteed broccoli or Instant Pot steamed vegetables (make them in 3 minutes after cooking the meatloaf).

As for the salad, I think this arugula feta salad, cucumber tomato feta salad or bell pepper salad with pair nicely.

If you have time, try your hand in making Ukrainian garlic bread.

How to Store and Reheat

Store: Refrigerate leftovers in the same pans you cooked meatloaf and potatoes in for up to 2 days. Or transfer them into two separate airtight containers.

I personally find that mashed potatoes do not taste fresh after 2 days but you can store them another 1-2 days, if you wish.

Reheat: I recommend to slice leftover meatloaf for even reheating. To reheat, pop covered stainless steel pans into the Instant Pot, add 1 cup water and press Pressure Cook or Manual button for 1 minute.

Or reheat in a microwave for 2 minutes, check back and see if it needs more time.

FAQs

More Instant Pot Recipes to Try

• Instant Pot chicken and potatoes
• Instant Pot ground beef stroganoff
• Instant Pot meatballs
• Instant Pot pork chops

Print

Instant Pot Meatloaf and Mashed Potatoes

In Instant Pot Meatloaf and Mashed Potatoes recipe juicy, tender meatloaf and creamy, fluffy mashed potatoes cook together in one pot, in your electric pressure cooker.

Course Dinner

Cuisine Ukrainian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 1 hour hour

Servings 4 servings

Calories 413kcal

Author Olena Osipov

Equipment

• Instant Pot
• Stackable stainless pans
• Trivet
• Mini spatulas

Ingredients

For the Meatloaf (Top Pan):

• 1 pound ground meat beef, turkey or chicken
• 1 large egg
• 1/4 cup oats any
• 1 teaspoon garlic powder
• 1-2 teaspoons balsamic vinegar
• 2 teaspoons dried oregano basil, thyme or Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons ketchup

For the Mashed Potatoes (Bottom Pan):

• 2 pounds potatoes cubed
• 1 cup water
• 2 tablespoons butter
• 3/4 cup milk
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

How to Make Meatloaf in Stackable Pans

• Bottom pan: Add potatoes and water.
• Top pan: Add ground turkey, egg, oats, balsamic vinegar, dried herbs, garlic powder, salt and pepper. Using your hands mix well. Shape meat mixture into oval or round meatloaf shape. Do not add water.
• Place lid on a pan with meatloaf. Then stack it on top of pan with potatoes. You want top pan to sit comfortably. If too many potatoes, remove some and save in a bowl with cold water for another recipe.
• Into 6 or 8 quart Instant Pot, add 1 cup water. Place both pans in a trivet (sling) that came with pans, secure it and place inside Instant Pot.
• Close the lid, set pressure release valve to Sealing and press Pressure Cook on High Pressure or Manual for 25 minutes. After release pressure using Quick Release method – turn valve to Venting immediately after cooking.
• With a mitt on, remove pans from Instant Pot on a towel and open them.
• Bottom pan with potatoes: Drain the water and add butter, milk, salt and pepper. Mash.
• Top pan with meatloaf: Squirt some ketchup on top and spread with a mini spatula or brush. Slice meatloaf right in a pan and serve!

How to Make Meatloaf Using Foil

• Potatoes: Place potatoes and water at the bottom of Instant Pot. Then put trivet that came with Instant Pot on top. Doesn't matter if it has handles or not.
• Meatloaf: And then shape meat mixture into a meatloaf on top of double layered foil and then shape foil into a bowl. Place on a trivet.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual button for 25 minutes. After release the pressure immediately.
• Drain and mash potatoes with butter, milk, salt and pepper. Glaze loaf with ketchup. Slice and enjoy!

Video

Notes

• Store: Refrigerate leftovers in the same pans for up to 2 days. Or transfer to an airtight container. Mashed potatoes do not taste fresh after 2 days.
• Reheat: Slice loaf for even reheating. To reheat, pop covered stainless steel pans in Instant Pot, add 1 cup water and press Pressure Cook or Manual for 1 minute. Or reheat in a microwave for 2 minutes, check back and see if it needs more time.

Nutrition

Calories: 413kcal | Carbohydrates: 48g | Protein: 34g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 119mg | Sodium: 886mg | Fiber: 6g | Sugar: 5g

The post Instant Pot Meatloaf and Mashed Potatoes appeared first on iFoodReal.com.

Instant Pot Stuffed Peppers recipe made with ground beef or ground turkey, rice, and simple seasonings. Then cooked in an array of beautifully colored bell peppers topped with zesty tomato sauce.

For a quicker version, try my Instant Pot stuffed pepper soup.

My mom and grandma made ground chicken stuffed peppers non-stop from September to October during the bell pepper season. These days, I make Instant Pot stuffed peppers twice as fast, anytime throughout the year.

Why You’ll Love This Recipe

• Easy: It’s a great weeknight healthy dinner that you can pull off in under 1 hour. And it makes up to 8 or 9 peppers, depending on the size of your Instant Pot.
• One pot meal: You can use pre-cooked rice or cook rice in the Instant Pot.
• Classic taste: It’s one of Instant Pot recipes that has the traditional flavors and feel of classic comfort dish but with modern conveniences of fast and easy.
• Budget-friendly: A great money saving meal as most ingredients are in your budget or in your pantry.
• Can easily serve a crowd: But the recipe can also be cut in half for a smaller meal.
• Makes great leftovers: And truth be told, they taste just as good cold!

Ingredients for Instant Pot Stuffed Peppers

To make Instant Pot stuffed peppers you will need just a handful of simple ingredients.

• Bell peppers: Red peppers, orange peppers and yellow peppers are sweet. Green bell peppers are more bitter but can be used, I love them! Pick large and straight bell peppers, firm to the touch and without soft spots.
• Ground meat: Lean ground beef, ground turkey, ground chicken, ground pork or ground lamb works. If you use ground poultry, it is more lean, so I recommend to add a few tablespoons of oil.
• Rice: White rice or brown rice works. Prep time will be a bit longer because you have to pre-cook the rice and both require different cook times. If you have leftover rice like Instant Pot jasmine rice or Instant Pot basmati rice, you can use that.
• Tomato sauce: Low sodium canned tomato sauce.
• Onion: Yellow onion or white onion.
• Simple seasonings: Dried thyme, dried oregano, dried basil or replace with Italian seasoning. Red pepper flakes, salt and pepper.

How to Make Stuffed Peppers in Instant Pot

Here is a quick overview how to make stuffed peppers in Instant Pot.

• Prep rice and peppers: I like to cook brown rice in the Instant Pot while I am prepping the peppers. Wash bell peppers and cut the tops off with a paring knife as close to the tail part as possible. Then scoop out seeds with a tablespoon.
• Make stuffing: In a large bowl, combine pre-cooked rice, ground meat, minced onion, dried oregano, thyme and basil, red pepper flakes, salt and pepper. Mix well with your hands.
• Stuff the peppers: Divide stuffing evenly among the hollowed out peppers. They will be pretty full and it is fine as mixture will not double in size. Place them on top of trivet in the Instant Pot and pour broth on the side. Top each pepper generously with tomato sauce.
• Pressure cook stuffed peppers in Instant Pot: Close the lid, set vent to Sealing position and press Pressure Cook button on High pressure or Manual button for 10 minutes. Once cook time is over, you can release pressure using Quick Pressure Release or let it subside on its own. Open the lid and your Instant Pot stuffed peppers are ready to be served.

What Size Instant Pot Can I Cook Stuffed Peppers in?

Size of Instant Pot you have changes how many stuffed bell peppers you can pressure cook at same time.

I have 8 quart Instant Pot and it’s large enough to cook all 8-9 bell peppers at once. If you own 6 quart Instant Pot, cook stuffed peppers in 2 batches or cut the recipe in half.

3 quart Instant Pot should fit 4 large peppers. Cut recipe in half and keep same pressure cooking time.

Tips for Best Results

• You can use different rice: White rice and brown rice have different cook times. White rice in pressure cooker is ready in 3 minutes and brown rice needs 22 minutes.
• You can replace rice with uncooked quinoa: To skip on pre-cooking the rice step, use dry quinoa instead. Pressure cooking time will change to 15 minutes in 8 quart Instant Pot and 20 minutes in a 6 quart Instant Pot.
• If using ground turkey or ground chicken: Add a few tablespoons of oil to add moisture as poultry meat is pretty dry on its own.
• Stacking peppers is fine: There is enough space between peppers for pressure to build up.
• Add some cheese: If you would like a bit of melted cheese on your Instant Pot stuffed bell peppers, sprinkle a little on top before serving and let the residual heat melt it. Mozzarella cheese, cheddar cheese, provolone cheese or parmesan cheese are great choices.
• Make them vegetarian: You can replace ground beef with finely diced sautéed mushrooms and black beans or pinto beans, or crumbled tofu. Cook time will stay the same.

What Should I Serve Stuffed Peppers with?

These juicy stuffed peppers are filled to the brim with seasoned tender meat and rice and topped with rich tomato sauce. We like to serve them with cool creamy yogurt or sour cream and rye bread. Toasted whole wheat bread mimics freshly baked rye bread as well.

I like to break stuffed peppers on my plate, mix with yogurt and dip bread into the sauce. The flavorful combination of tomato sauce and tangy yogurt or sour cream is delicious!

Stuffed peppers are a complete meal because every bell pepper comes with a vegetable, grain, and protein. However, if we serve it with something, it’s usually a simple salad like butter lettuce salad or cucumber bell pepper salad.

How to Store and Reheat

Storing: Refrigerate Instant Pot stuffed peppers for up to 5 days. I do not recommend to freeze cooked or uncooked peppers because the fibers in bell pepper are not strong enough for the freezer. Peppers will almost disintegrate once thawed.

Reheating: To reheat stuffed peppers, place them in a pot with the juices, cover and cook on low heat on the stove for 10 minutes. The steam will warm them through.

Can I Make Them Ahead of Time?

Yes, you can prepare stuffed peppers ahead of time and cook them in Instant Pot later. Stuff the bell peppers, place them in a large baking dish, cover tightly with plastic wrap and refrigerate for up to 2 days. Cook as per recipe when ready to eat!

I do not recommend to freeze assembled bell peppers because peppers will disintegrate upon thawing. Some readers still do it and are OK with the results.

FAQs

More Stuffed Recipe to Try

• Mexican stuffed peppers
• Stuffed bell pepper soup
• Cream cheese stuffed mini peppers
• Goat cheese stuffed mini peppers

More Instant Pot Recipes to Try

• Instant Pot cabbage rolls
• Instant Pot chicken and rice
• Instant Pot jambalaya
• Instant Pot chicken and rice soup

Looking for more dinner ideas? Check out my most popular collection of 45 healthy Instant Pot recipes.

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Instant Pot Stuffed Peppers

Instant Pot Stuffed Peppers with ground beef, rice, and simple seasonings cooked in bell peppers topped with tomato sauce. 1 hour one pot meal!

Course Dinner

Cuisine Ukrainian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 547kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 8-9 medium-large bell peppers
• 2 pounds ground beef, ground turkey or ground pork
• 3/4 cup uncooked rice or 2 1/2 cups cooked rice
• 1 large onion minced
• 1 teaspoon oregano dried
• 1 teaspoon thyme dried
• 1 teaspoon basil dried
• 1 teaspoon salt
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon ground black pepper
• 15 ounces can tomato sauce low sodium
• 1 cup vegetable stock or chicken stock low sodium

US Customary – Metric

Instructions

• In Instant Pot, add 3/4 cup rice and 3/4 cup cold water. Close the lid, set valve to Sealing and pressure cook on High pressure white rice for 3 minutes and brown rice for 22 minutes. After natural release the pressure for 10 minutes.
• While rice is cooking, using the paring knife cut around the tail of each bell pepper and discard seeds using a tablespoon. Set aside.
• In a large mixing bowl, add ground beef, cooked rice, onion, oregano, thyme, basil, salt, red pepper flakes and ground black pepper. Using your hands or spatula, mix really well. Stuff peppers with mixture, dividing evenly.
• To Instant Pot, add trivet and vegetable stock. Arrange 1 layer of peppers and top with half of the tomato sauce. Lay remaining peppers and top with remaining sauce.
• Close the lid, turn release vent to Sealing and press Pressure Cook or Manual on High Pressure for 10 minutes. Release pressure right away by turning the valve to Venting, Quick Release. Or let it subside on its own.
• Serve stuffed peppers with their juices from the bottom of the pot (turkey baster is the best to scoop those up), plain yogurt or sour cream and toasted whole wheat or rye bread.

Video

Notes

• Store: Refrigerate in an airtight container for up to 3-4 days. Not recommended to freeze.

Nutrition

Serving: 1.5peppers | Calories: 547kcal | Carbohydrates: 34g | Protein: 30g | Fat: 31g | Saturated Fat: 12g | Cholesterol: 107mg | Sodium: 615mg | Fiber: 5g | Sugar: 9g

The post Instant Pot Stuffed Peppers appeared first on iFoodReal.com.

These hearty low carb Ground Turkey Zucchini Boats are stuffed with a simple Bolognese style filling, topped with cheese, then baked until tender with a bubbling cheesy topping.

You might also enjoy these easy parmesan zucchini sticks and Mediterranean zucchini boats.

As summer and zucchini season are here, I think it’s time for a zucchini recipe where squash is a star and we use up a lot of it! These low carb ground turkey zucchini boats turned out amazing and my kids loved them a lot!

Why You Will Love This Recipe

• Lighter: These stuffed zucchini boats use ground turkey for a lean and healthy stuffing. However, you can easily substitute ground chicken, ground beef, or ground sausage.
• Quick and easy: They require just 10 minutes of prep time.
• Kid friendly: Just a little cheese makes these zucchini boats hearty and child-friendly, while encouraging them to eat more veggies.
• Customizable: You can easily swap out the seasonings and just a couple of ingredients for several variations of the stuffing.
• Diet-friendly: Also gluten-free, low-carb, and can be made vegetarian or even vegan!

Ingredients for Ground Turkey Zucchini Boats

While the ingredients list looks a little long at first glance, these ground turkey zucchini boats are primarily filled with pantry and kitchen staples.

• Zucchini: You can use zucchini or summer squash. I recommend 3 medium zucchinis that are straight.
• Ground turkey: I use extra lean ground turkey but you can use any kind.
• Vegetables: A combination of onion, garlic and celery to add flavor to the turkey stuffing.
• Wine: A little red wine or white wine to add extra flavor. However, for an alcohol-free version, you can simply add a little additional broth.
• Tomato sauce: I recommend low sodium tomato sauce or marinara sauce.
• Broth: Chicken broth, vegetable broth or beef broth will add flavor.
• Cheese: Mozzarella cheese works well with bolognese style stuffing.
• Seasonings: I used a combination of dried oregano, basil, and thyme or substitute with Italian seasoning. Then salt and pepper.
• Oil: Any neutral-flavored cooking oil like avocado oil, olive oil, or coconut oil will work.

How to Make Ground Turkey Zucchini Boats

Here is a quick overview how to make ground turkey zucchini boats. You can find full recipe card below.

• Prep the zucchini: Slice zucchini in half lengthwise and scoop out the seeds and core with a tablespoon or a melon baller. Lay zucchini boats in 9×13-inch baking dish and set aside.
• Make turkey stuffing: Saute the onion, celery, and garlic in a large skillet. Then add the dried herbs and salt and pepper, sauté for a further 3 minutes. Add the ground turkey and cook for around 7 minutes, constantly stirring to break it up into tiny pieces. Then add the wine and half a can of tomato sauce, bring to a boil and simmer for a few minutes.
• Stuff the zucchini: Stuff zucchini boats with ground turkey mixture evenly. Spoon the remaining tomato sauce over the top and then sprinkle with cheese.
• Bake them: Bake zucchini boats at 400 F for 25 minutes while uncovered.

Tips for Best Results

Here are my top tips for the best ground turkey zucchini boats!

• Picking zucchini and what kind: When purchasing zucchini at the store, look for straight zucchini. Yellow summer squash will work too.
• If you only have large zucchini: Cut them in halves to make shorter or bake for longer time.
• When baking time is longer: Make sure to add cheese halfway through bake time, so it doesn’t dry out.
• Adjusting the amount: The size of your zucchini will impact the number of individual zucchini boats you can make.
• Use leftover bolognese: For a super quick dinner, use leftover Instant Pot bolognese or homemade meat sauce to stuff the zucchini boats, then bake and enjoy!
• Save the zucchini pulp: There’s no need to throw it out. Make sauteed zucchini with it or add it to other dishes like Mediterranean chicken skillet, zucchini ricotta pasta and pasta sauces.

Variations

Here are a few ways to make these turkey zucchini boats your own based on your personal taste and ingredients you have on hand.

• Other meat: Feel free to use ground chicken, ground beef or ground sausage. I recommend to drain the fat after cooking the red meat
• Other cheese: I prefer mozzarella cheese in this zucchini recipe. However, cheddar cheese, Havarti cheese, provolone cheese, or even half the amount of Parmesan cheese will work just as well.
• Other vegetables: In addition or instead of garlic, onion and celery, use bell peppers or mushrooms to add flavor to the filling.
• Breadcrumbs: A light sprinkling of Panko breadcrumbs adds a wonderful crunch to the zucchini boats.
• Other herbs and spices: You can use any combination of Italian dried herbs that you have. I often add a pinch of cinnamon or nutmeg for a cozy comforting filling, just like I do with my meat sauce recipe. For a bit of spice, you can add red pepper flakes or cayenne.
• For taco zucchini boats: You can adjust this zucchini recipe into taco zucchini boats by swapping out the Italian seasonings for taco seasoning and topping with Mexican cheese and cilantro. You could also add black beans or chickpeas into the filling. Serve with a dollop of sour cream or yogurt and guacamole.
• Lasagna zucchini boats: For zucchini lasagna boats, spread a thin layer of ricotta below the meat filling, then top with mozzarella cheese.
• Vegan stuffing: Use a meat-alternative ground meat and dairy-free cheese.

What to Serve with Turkey Zucchini Boats?

Enjoy these ground turkey stuffed zucchini boats hot, warm, at room temperature, or even chilled. Eat on their own for light healthy lunch, pair with a hearty salad like Jennifer Aniston salad, or with a slice of crusty bread for a heartier healthy dinner.

You could also serve it alongside simple spaghetti recipe, cooked brown rice or even Instant Pot jambalaya (pictured in photos).

How to Store and Reheat

Store: Store any leftovers in the fridge for 3 days, either tightly covered or in an airtight container. I don’t recommend freezing zucchini as the texture will change.

I don’t recommend to make this recipe ahead because the meat filling is only par-cooked before the zucchini boats are baked. However, if you cook the turkey filling thoroughly, you can refrigerate it for 2 days or freeze for up to 2 months. Then, thaw in the fridge overnight before using.

Reheat: Zucchini boats taste great hot or warm. If it is a hot summer day, they taste great cold. To reheat, add zucchini boats to a baking dish with a splash of water, cover, and bake in preheated 350 F oven for about 15 minutes. This way they warm through and do not dry out.

FAQs

More Turkey Recipes to Try

• Turkey stuffed acorn squash
• Ground turkey spaghetti squash casserole
• 45 best ground turkey recipes

More Zucchini Recipes to Try

• Low carb ground turkey zucchini skillet
• Zucchini tomato bake
• Chicken and zucchini
• Grilled zucchini
• Mexican zucchini boats
• Baked zucchini fritters
• Zucchini roll ups

You might also want to browse this list of 45 more healthy zucchini recipes!

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Ground Turkey Zucchini Boats

These hearty low carb Ground Turkey Zucchini Boats are stuffed with a simple Bolognese style filling, topped with cheese, then baked until tender with a bubbling cheesy topping.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 239kcal

Author Olena Osipov

Ingredients

• 3 pounds zucchini 3 medium sized
• 1 small onion finely chopped
• 1 celery stalk finely chopped
• 3 garlic cloves minced
• 1 tablespoon olive oil
• 1/2 teaspoon oregano dried
• 1/2 teaspoon basil dried
• 1/4 teaspoon thyme dried
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound ground turkey
• 1/4 cup red wine or white wine
• 14 ounces can tomato sauce low sodium
• 1/4 cup chicken broth low sodium
• 1 cup mozzarella cheese shredded
• Fresh basil or parsley for garnish

US Customary – Metric

Instructions

• Prep zucchini by slicing in half and scooping out the seeds and core in the middle with a tablespoon or ice cream scoop. Set aside.
• Preheat oven to 400 degrees F, add 1/4 cup broth or water to 9 x 13 baking dish and lay zucchini in it. Set aside.
• Preheat large skillet on medium heat and swirl oil to coat. Add onion, celery and garlic, saute for 2 minutes, stirring occasionally. Then add dried oregano, basil, thyme, salt and pepper and saute for 3 more minutes, stirring occasionally.
• Add ground turkey and cook for 7 minutes, constantly stirring and breaking into small pieces. Add wine and half can of tomato sauce. Stir, bring to a boil and simmer for a few minutes. Turn off heat.
• Divide meat mixture between zucchini boats evenly, spoon remaining tomato sauce on top and sprinkle with cheese. Bake zucchini boats for 25 minutes uncovered.
• Remove from the oven, garnish with basil or parsley and serve hot, warm or cold. So good either way!

Notes

• Store: Refrigerate leftovers covered tightly for up to 3 days.
• Freeze: I do not recommend to freeze zucchini boats before or after cooking. Zucchini doesn’t freeze well due to its high water content.
• Ground meat: You can use ground chicken or ground beef (I recommend to drain it).
• Wine substitute: Instead of wine, use more broth or skip.
• Dried herbs can be any of Italian flavor, even Italian seasoning.

 

Nutrition

Serving: 1boat | Calories: 239kcal | Carbohydrates: 14g | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 56mg | Sodium: 486mg | Fiber: 4g | Sugar: 9g

The post Ground Turkey Zucchini Boats appeared first on iFoodReal.com.

These Spinach Feta Turkey Burgers are made with 7 simple ingredients, juicy and super flavorful. Perfect alternative to beef burgers for weeknight dinner or backyard gatherings!

We also love these easy turkey burgers and grilled chicken burgers.

Why You Will Love This Recipe

I love an old-fashioned burger but sometimes it’s nice to switch things up. These spinach feta turkey burgers are juicy, delicious, and a great way to jazz up a burger night!

Guaranteed to be a hit this grilling season, here’s why we love turkey feta burgers.

• 7 ingredients: Just a handful of simple ingredients including salt and pepper.
• Tasty and juicy: Filled with baby spinach and feta cheese, they’re moist and flavorful every time.
• Easy: Incredibly fast and easy to make on the grill or the stove so you can enjoy them year round. They’re great for meal prep too!
• Healthier: Lean ground turkey is a great source of protein, vitamins, and minerals with less saturated fat. I also omit breadcrumbs for a healthy burger that’s low in calories and high in protein.

Ingredients for Spinach Feta Turkey Burgers

These homemade spinach feta turkey burgers are made with 4 main ingredients plus seasonings.

• Ground turkey: I like extra lean ground turkey but you can use any fat % ground turkey meat.
• Baby spinach: Finely chopped fresh spinach adds nutrition, color and moisture.
• Feta cheese: Adds creaminess, flavor and keeps the turkey burgers moist. I always prefer a block of feta cheese to make my own feta crumbles.
• Fresh garlic cloves: For more flavor with less ingredients.
• Seasoning: Ground cumin, salt, and pepper add the perfect amount of spice.
• Oil: Just a little is used for cooking. I like to use avocado oil for grilling and pan frying.

How to Make Spinach Feta Turkey Burgers

Here’s a quick overview of how to make spinach feta turkey burgers in the kitchen and on the grill. There is a full recipe card below.

• Combine ingredients: Add ground turkey, chopped spinach, feta, garlic, cumin, salt and pepper to a large mixing bowl. Using your hands or a spatula, mix until spinach and feta are evenly incorporated.
• Form patties: Wet your hands so the mixture doesn’t stick, and form 4 large patties. Place them on a platter and make an indent in the center with your thumb. If grilling on outdoor grill, set patties in the freezer for 10 minutes so they don’t break.
• To pan fry burgers: Preheat a large non-stick skillet or grill pan on low-medium heat, add oil, then swirl to coat. Cook turkey patties for 5 minutes until golden brown, flip and cook for another 4-5 minutes or until a thermometer inserted in the center reads 165 F.
• To grill burgers: Preheat grill on medium-high heat and use a paper towel to oil the grill grates. Spray turkey patties on both sides with cooking spray, place on the grill and cook for 8-10 minutes, flipping once halfway through. Insert a meat thermometer to the center of each burger to make sure it registers 165 F and burgers are ready.
• Serve: Spinach and feta turkey burgers are juiciest served right away!

Tips for Best Results

Here are my top tips that make these spinach feta turkey burgers better than traditional beef burgers.

• Shape patties bigger than the bun: The patties will shrink as they cook. To ensure you don’t end up with more bun than meat, form the patties so they are a bit wider than the bun.
• Make an indent in a patty: This helps to avoid a bumpy center. Making an indent will allow your patties to cook flat, making it easier to add toppings.
• Flip once: For the juiciest burger, don’t peek inside and only flip once. The more you flip, the more the meat will dry out and more likely the patty will fall apart.
• Use meat thermometer: To ensure your burgers are ready, insert an instant-read thermometer into the center. Your feta turkey burgers are ready when it reads 165 F. I usually check around the 8 minute mark.
• Freeze if grilling outdoors: Place patties in a freezer just for 10 minutes to help them stay together. I didn’t find this step necessary with the grill pan but an outdoor grill is a bit different because you are cooking at a higher temperature.

What to Serve with Turkey Burgers?

Get ready for a mouthful of flavor! From toppings to side dishes, there are so many ways to serve spinach feta turkey burgers.

• Toppings: Spread hummus, tzatziki, or Greek yogurt on top for a Mediterranean inspired burger. Or add your favorite traditional toppings like lettuce, tomato, onion, cucumber, and pickles. Serve with regular hamburger buns or whole wheat buns with a dash of ketchup and mustard.
• With a salad: Cucumber tomato avocado salad, Mediterranean orzo salad or Green goddess salad.
• Low carb: Serve bunless or make a lettuce bun burger with all the fixins.
• Chips: Potato chips, french fries, or air fryer sweet potato fries.

How to Make Ahead and Store

Store leftovers: Leftover spinach feta turkeys burgers should be cooled, placed in an airtight container, and stored in the fridge for up to 5 days.

Freeze raw patties: Arrange raw patties on a parchment covered baking pan, place in the freezer, and once frozen transfer to a large Ziploc bag.

To cook from frozen, follow the recipe’s instructions and add 5 minutes to the total time.

Freeze cooked patties: Once completely cool, set patties in an airtight container and freeze for up to 3 months.

FAQs

More Burger Recipes to Try

• Ground chicken burgers
• Salmon burgers
• Black bean burgers

Be sure to browse more of my ground turkey recipes.

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Spinach Feta Turkey Burgers

These Spinach Feta Turkey Burgers are made with 7 simple ingredients, juicy and super flavorful. Perfect alternative to beef burgers!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 burgers

Calories 246kcal

Author Olena Osipov

Equipment

• Measuring tools
• Glass bowls
• Ceramic skillet

Ingredients

• 1 pound lean ground turkey
• 1 cup spinach finely chopped
• 1/2 cup feta cheese crumbled
• 2 large garlic cloves grated
• 1 teaspoon cumin
• Pinch salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons oil for cooking

US Customary – Metric

Instructions

• In large mixing bowl, add ground turkey, spinach, feta, garlic, cumin, salt and pepper. Using your hands or spatula, mix well.
• Using wet hands, form 4 large turkey burger patties, place on a platter and make an indent in the center. If grilling on outdoor grill, freeze patties for 10 minutes to prevent from falling apart.
• To pan fry burgers: Preheat large non-stick skillet or a grill pan on low-medium heat and swirl oil to coat. Add turkey burger patties, cook for 5 minutes or until golden brown, flip and cook for another 4-5 minutes or until thermometer inserted in the center registers 165F.
• To grill turkey burgers: Preheat grill on medium-high heat and oil grill grates well. Spray turkey patties on both sides with cooking spray, place on a grill and cook for 8-10 minutes flipping once. Grills vary, so check your burger with a meat thermometer.
• It's best to serve spinach feta turkey burgers hot and immediately for maximum juiciness. Serve traditional way on a bun or in a lettuce wrap with all the fixins.

Notes

• Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
• Freeze: Lay patties on a baking sheet lined with parchment paper, freeze completely and then transfer to a large Ziploc bag. Cook from frozen following recipe’s instructions + 5 minutes.
• Forming patties: Shape patties a bit wider than the bun since they shrink during cooking.
• Indoor grilling: Don’t use a panini press grill as it presses all the juices out of burgers. Indoor one sided grill or grill skillet is fine.
• Flipping: Flip burgers only once during cooking.

Nutrition

Serving: 1burger | Calories: 246kcal | Carbohydrates: 2g | Protein: 30g | Fat: 13g | Saturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 79mg | Sodium: 282mg | Fiber: 0.3g | Sugar: 0.1g

The post Spinach Feta Turkey Burgers appeared first on iFoodReal.com.

Turkey Burger Recipe with 5 simple ingredients like ground turkey and zucchini. They are juicy, flavorful, healthy and will disappear as soon as they come off the stovetop or grill.

Serve turkey burgers traditionally on a bun with a side of Instant Pot corn on the cob or over a bed of lettuce salad or pictured arugula feta salad.

Sumptuously moist, smack-your-lips and the best turkey burger recipe on the web!

Why Is This the Best Turkey Burger Recipe?

I just gave the classic burger an epic makeover. What’s better about my turkey burgers?

• Forget about all those unnecessary fillers! No egg, breadcrumbs or exotic sauces.
• Only 5 simple ingredients for a healthy turkey burger recipe!
• Juicy burgers thanks to my low fat secret ingredient – zucchini!

Are Turkey Burgers Healthy?

What makes a turkey burger healthy? Let’s compare ground beef to ground turkey.

• Calories: 500 vs. 87.
• Fat: 32 vs. 2 grams.
• Protein: 18 vs. 27 grams.

Turkey is packed with high protein to help build strong, healthy muscles. It gives you a boost with energizing iron and builds up your body with immune-strengthening zinc. Turkey is bursting with vitamin B12 to keep your nervous system, your body’s electrical wiring, working well.

Ingredients for Turkey Burgers

For the best turkey burger recipe you’ll find anywhere, you only need 5 simple ingredients!

• Ground turkey: It can be any fat %. I usually buy extra lean ground turkey but lean turkey will work as well.
• Grated zucchini: I recommend to use medium size holes on the grater. So squash doesn’t become a puree, neither appear in big shreds in turkey burger patties.
• 1 garlic clove: You can use 1-2 teaspoons garlic powder but fresh garlic is better, more flavor.
• Cumin: Adds a nice punch of flavor to otherwise bland turkey meat.
• Salt and pepper: For flavor and taste.

How to Make Turkey Burgers

It’s extra fast and easy to make this turkey burger recipe! Plus, they make a quick dinner year round.

• Combine turkey and zucchini: Simply add ground turkey meat to a large mixing bowl and add grated zucchini. Yes! That’s my “secret ingredient”. It keeps the patties moist, flavorful, and zucchini is a superfood, loaded with nutritional benefits.
• Add flavor: Add one minced garlic clove, cumin, salt and pepper. That’s it! Mix well. Shape mixture into burger patties.
• Cook: You can pan fry, grill, or even bake your turkey burgers!

Pan Fry

It’s important to remember low and slow when cooking your turkey burgers! Flip only once, so they not only retain their shape but their juices, too.

• Add oil to skillet to prevent sticking.
• Brown turkey burgers on both sides in a hot pan for 8-10 minutes, flipping only once halfway through cooking time.

Grill

Grilled turkey burgers not only look more appetizing, but darker grill marks also give more flavor to the meat.

• If grilling, freeze burgers for 10 minutes prior. Helps to hold their shape.
• Spray both grill and both sides of healthy turkey burgers with cooking spray.
• Make sure the temperature of your barbecue reaches 285 degrees F before placing your patties on the grill, so they won’t stick.
• Grill about 8 minutes for well done.

Bake

• Place turkey patties on lined baking sheet and bake in the oven at 375 F for 25-30 minutes.
• You will have to sear them on a hot pan for 2 minutes on each side, or possibly broil.

Serve with healthy broccoli salad and dinner’s ready!

Expert Tips

Here are my top tips for the best turkey burger recipe!

• To grate zucchini use medium size grater holes. Not the large ones and not the ones that makes a complete mush. This way turkey burgers are right amount of juicy.
• Shape patties a bit wider than the bun since they shrink during cooking.
• Don’t use a panini press grill as it presses all the juices out of burgers. Indoor one sided grill, grill skillet, or skillet is fine.
• Flip burgers only once during cooking.
• Prepare all the toppings and hamburger buns before cooking the burgers.

What Keeps Turkey Burgers From Falling Apart?

I have never had an issue with burgers falling apart when making these turkey burgers or my spinach and feta turkey burgers.

If you are experiencing this though, remember to use the low and slow method for cooking your patty. Do not excessively flip them whether you are pan frying, grilling, or baking. Do not peek under them. Just flip once!

Use quality tools. Make sure your skillet is truly non-stick and grill grates are cleaned and well oiled. Use good, not worn out spatula to flip the burgers. Metal spatula for the grill and silicone spatula for the skillet work the best.

Can I Make Turkey Burger Recipe in Advance?

Yes, you can make this turkey burger recipe ahead of time and get dinner on the table even faster. I recommend to make a big batch and freeze them for days when you’re extra rushed or when unexpected company comes calling.

• Fridge: These turkey patties keep well overnight in the refrigerator.
• Freezer: Arrange raw turkey burgers on a parchment covered baking pan, freeze, then place in storage containers. Cooking from frozen using preferred method and adding 5 minutes cook time.

More FAQs

What Are Some Toppings Ideas?

Let everyone build their own turkey burger or make it bun-less and add toppings to a bowl full of leafy greens like Mexican kale salad or spinach salad!

• Fresh greens like Boston or Bibb lettuce.
• Thickly sliced large size tomatoes.
• Fresh red onion rings.
• Dill pickle slices.
• Dijon mustard or regular mustard.
• Your favorite cheese.
• Hot sauce and ketchup.

For a restaurant worthy pub meal pair with air fryer sweet potato fries!

• Go Hawaiian with pineapple rings and serve tropical mango black bean salad on the side!
• Go Italian with tomato sauce, grilled peppers and Parmesan cheese.
• Go Mexican with guacamole and pico de gallo.
• Go Greek with tzatziki and feta cheese, serve with a side of balsamic grilled vegetables.

Serve with Mexican street corn salad or cauliflower potato salad for a party on your plate!

Serving Recommendations

Whether you grill, pan fry or bake your turkey burgers, the pairings will remain the same. Here are some of my favorite side dishes:

• Picnic style salads like healthy potato salad or healthy macaroni salad.
• Bean salads like white bean salad.
• Veggie sides pair well such as grilled zucchini or roasted asparagus.
• Quinoa or low carb sides like avocado blueberry quinoa salad or Mexican cauliflower rice.
• Potluck favorites like Instant Pot baked beans.

More Turkey Recipes to Try

• Turkey sliders
• Turkey zucchini skillet
• Turkey and broccoli pasta
• Turkey pasta bake
• Turkey meatballs
• Turkey meatloaf
• Ground turkey zucchini boats

You might also love to browse these 45 ground turkey recipes!

More Burger Recipes to Try

• Spinach feta turkey burgers
• Grilled chicken burger
• Salmon burgers
• Ground chicken burgers
• Black bean burgers

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Healthy Turkey Burger Recipe

Turkey Burger Recipe with 5 simple ingredients like ground turkey and zucchini. Turkey burgers are juicy, flavorful, healthy and will disappear as soon as they come off the stovetop or grill.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 burgers

Calories 92kcal

Author Olena Osipov

Equipment

• Measuring tools
• Glass bowls
• Ceramic skillet

Ingredients

• 1 lb lean ground turkey
• 1 1/2 cups finely shredded zucchini about 1 medium
• 1 large garlic clove grated
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp ground black pepper

US Customary – Metric

Instructions

• In large mixing bowl, add ground turkey, zucchini, garlic, cumin, salt and pepper. Using your hands, mix well.
• Form 6 large turkey burger patties about a size of a medium hand. Flatten them as burgers “jump up” while cooking. Use wet hands to help with stickiness issue. I usually form patties as I am waiting for skillet to get hot and as I go.
• Stovetop: Preheat medium ceramic non-stick skillet on low-medium heat. It’s important to cook turkey burgers low and slow so they get cooked through and do not fall apart (they won’t). Add about 1.5 tbsp of oil to the skillet and swirl around. Place 3 patties in the skillet and cook for 5 minutes per side, flipping once. Repeat with remaining oil and burgers.
• Grill:

  If grilling, freeze burgers for 10 minutes prior. Helps to hold their shape. Preheat grill on medium and spray with cooking spray. Spray turkey patties on both sides with cooking spray, place on a grill and cook for 6-8 minutes flipping once. Grills vary, so check your burger for doneness by inserting a food thermometer into the center of the patty. You are looking for 165 degrees = done.
• Serve hot and right away is the best. Burgers are the most juicy this way. Serve traditional way on a whole grain or thin multigrain bun with all the fixins. Or serve "naked" with mashed avocado (easy guacamole recipe) and store-bought salsa. Or on a bed of greens. Sky is the limit.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days or freeze leftovers for up to 3 months.
• Freeze: Lay patties on a baking sheet lined with parchment paper, freeze completely and then transfer to a large Ziploc bag. Cook from frozen following recipe’s instructions + 5 minutes.
• Zucchini: To grate zucchini use medium size grater holes. Not the large ones and not the ones that makes a complete mush. This way burgers are right amount juicy.
• Forming patties: Shape patties a bit wider than the bun since they shrink during cooking.
• Indoor grilling: Don’t use a panini press grill as it presses all the juices out of burgers. Indoor one sided grill or grill skillet is fine.
• Flipping: Flip burgers only once during cooking.
• Get ready: Prepare all the toppings and buns before cooking the burgers.

Nutrition

Serving: 1burger | Calories: 92kcal | Carbohydrates: 1g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 235mg | Fiber: 1g | Sugar: 1g

The post Turkey Burger Recipe appeared first on iFoodReal.com.

I know turkey has a reputation for being dry, but trust me, this tasty turkey meatloaf will wow your entire family. After making super moist Instant Pot meatloaf thanks to all that steam, I knew I had to perfect its oven baked version.

This is it! The best turkey meatloaf recipe that is so juicy even ground turkey haters will think they are eating beef.

Not only have readers rated this recipe 5 stars, I have heard rave reviews from friends whose husbands also approved this turkey chili, turkey burgers and turkey meatballs.

Ingredients You Will Need

To make this easy turkey meatloaf recipe you will need just a few simple ingredients you more likely have on hand right now. It can also be gluten free, dairy free and even grain free, if desired.

• Ground turkey: Lean ground turkey or extra lean ground turkey. Just know if the package says one pound and three ounces, it is fine. Pre-packaged ground turkey sold in most grocery stores is of that weight, not exactly 1 lb.
• Egg: It helps to bind all ingredients and add moisture.
• Oatmeal: Quick, rolled or quick cooking steel cut oats work. If using steel cut, soak them for 1 hour. You can also use same amount of breadcrumbs and skip milk.
• Milk: You can use regular milk or any dairy free milk. Water works too, just less flavor.
• Onion and garlic: Not only do they add flavor but make meat more juicy.
• Seasonings: Balsamic vinegar, oregano, salt and pepper.
• Ketchup: 3 tablespoons goes a long way for the easy glaze.

How to Make Turkey Meatloaf

Here is how to make turkey meatloaf without extra steps with this step-by-step photo collage. There is also full recipe card below.

• Soak oats with milk for 10 minutes: Do so while you are mincing onion, garlic, and getting other ingredients ready. No need to drain them before adding to meat mixture. This step ensures juicy turkey meatloaf that’s full of flavor.
• Combine ingredients and shape meatloaf: In a large bowl, add ground turkey, egg, onion, garlic, soaked oats, balsamic vinegar, oregano, salt, pepper and mix well using your hands. Then place meatloaf mixture in regular 9 x 5-inch loaf pan or shape one meatloaf or into four mini meatloaves on lined baking sheet.
• Bake: Bake meatloaf for 45 minutes or smaller loaves for 35 minutes in preheated 400 degrees F oven. Meatloaf is ready when meat thermometer inserted in the center of loaf shows internal temperature of 160 F.
• Glaze meatloaf with ketchup: I used just 3 tablespoons of quality ketchup. I used to make fancy glaze with tomato paste and balsamic vinegar but not anymore. Remove from the oven, brush with ketchup, garnish with fresh parsley and cut into 8 slices using sharp knife.

Tips for Best Results

• Don’t overwork the turkey mixture: It will make your turkey meatloaf dense and less tender.
• Double the meat? You can double the recipe but cooking time would be close to 70 minutes. Again, check with internal read thermometer.
• Not a ground turkey fan? Try using half ground beef and half ground turkey if your family prefers traditional meatloaf. Just to slowly transition them.
• Don’t overbake: Because meatloaf with turkey will start drying out. Follow the recipe, know your oven and use instant-read thermometer.
• Muffins: Make 12 meatloaf muffins and bake for 35-40 minutes or so. Check with internal read thermometer for 160 degrees F.
• Rest meat: If you have the time, let it rest for 5-10 minutes after baking. This will redistribute meat juices and you will have moist turkey meatloaf!

How to Make Ahead and Store It

Store: Refrigerate leftover meatloaf in an airtight container for up to 5 days. Eat as is or use these great leftovers to make meatloaf sandwiches!

Keep Warm: I kept meatloaf warm along with Instant Pot mashed potatoes until dinner. It was my lucky day I made those potatoes because in a food blogger’s life dinner is usually ready at lunchtime.

Can You Freeze Meatloaf?

Yes. I usually make 2 meatloaves. You can freeze cooked, cooled and sliced turkey meatloaf in an airtight container for up to 3 months.

Thaw in the refrigerator overnight and then reheat in the microwave or simmer in a covered pot with a splash of water. I do not like to warm up meatloaf in the oven because it dries out.

Favorite Sides to Serve With Meatloaf

• Starch: Serve meatloaf warm with mashed potatoes or brown rice.
• Vegetable: Steamed vegetables or this air fryer asparagus recipe are all delicious.
• Salad: Simple lettuce salad or spinach salad are easy to put together while your turkey meatloaf bakes.

Variations

• Using breadcrumbs: You can use bread crumbs in place of oats in this ground turkey meatloaf recipe. Then skip milk.
• Add heat: Add chipotle in adobo, red pepper flakes or hot sauce to the meat mixture for spicy meatloaf.
• Other ground meat: Ground chicken or ground beef could be used. Ground chicken is a bit more dry and beef more ‘greasy’ but both will work.
• Worcestershire sauce: Just a tablespoon can add a ‘beefier’ taste.
• Glaze: Use low sugar barbecue sauce or your favorite glaze!
• Other herbs: Swap oregano for dried thyme, Italian seasoning, or parsley!
• Vegetables: Diced carrots, celery, and mushrooms are common to add to turkey loaf. You will need to saute them first in olive oil to soften before mixing in with meatloaf.

FAQs

More Ground Turkey Recipes

• Ground turkey and zucchini
• Ground turkey and broccoli pasta
• Turkey quinoa casserole
• Ground turkey taco soup
• Spinach feta turkey burgers

You may also like these 45 ground turkey recipes!

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Turkey Meatloaf Recipe

This easy Turkey Meatloaf Recipe is juicy, moist and flavorful. Topped with ketchup, ground turkey meatloaf will be a hit at your house!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 241kcal

Author Olena Osipov

Equipment

• Loaf pan
• Measuring tools
• Measuring cups
• Glass bowls
• Meat thermometer

Ingredients

• 1 pound ground turkey
• 1 large egg
• 1/4 cup oats
• 3 tablespoons any milk or water
• 1 medium onion minced
• 1 large garlic clove minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon oregano dried
• 1/2 teaspoon salt
• Ground black pepper to taste
• 3 tablespoons ketchup

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. In a small bowl, add oats and milk. Stir and set aside to soak for 10 minutes while you are getting other ingredients ready.
• In a large bowl, add ground turkey, egg, onion, garlic, soaked oats, balsamic vinegar, oregano, salt and pepper. Using your hands mix well to combine.
• Spray ceramic non-stick 9 x 5 loaf pan with cooking spray and transfer mixture into it. Level with spatula. You can also shape 1 meatloaf on lined baking sheet or 4 mini meatloaves.
• Bake single large meatloaf for 45 minutes or 4 mini meatloaves for 35 minutes. Meatloaf is ready when internal temperature is 160 degrees. Do not overbake, so meatloaf dries out.
• Remove from the oven and brush with ketchup. Garnish with fresh parsley if desired.
• Cut into 8 slices and serve warm with mashed potatoes, Instant Pot mashed potatoes or cauliflower mash.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: I usually make 2 meat loaves. You can freeze cooked, cooled and sliced meatloaf in an airtight container for up to 3 months. Thaw in the refrigerator overnight and then reheat in the microwave or simmer in a covered pot with a splash of water. I do not like to warm up meatloaf in the oven because it dries out.
• Ground turkey: Lean or extra lean ground meat. Just know if package says 1 lb and 3 oz it is fine, most are that weight, not exactly 1 lb.
• Oats: Quick, rolled or quick cooking steel cut oats work.
• Using breadcrumbs: You can also use breadcrumbs or almond meal or flour in place of oats. No need to soak either. Skip milk then.
• Mini meatloaves: Make 12 meatloaf muffins and bake for 35-40 minutes or so. Check with internal read thermometer for 160 degrees F doneness.
• Double the meat? You can double the recipe but cooking time would be close to 70 minutes. Again, check with internal read thermometer.

Nutrition

Serving: 2slices | Calories: 241kcal | Carbohydrates: 11g | Protein: 24g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 126mg | Sodium: 494mg | Fiber: 1g | Sugar: 5g

The post Turkey Meatloaf appeared first on iFoodReal.com.

No crock pot? Make my crazy popular boneless turkey breast in the oven.

Cooking boneless turkey breast in slow cooker is extremely easy and convenient. All you have to do is sprinkle the meat with seasoning, top with butter and then at the end just make quick gravy right in the crock pot and slice cooked turkey breast.

Good news is that there is no carving of whole turkey or even breast is required!

We love bacon wrapped turkey breast and air fryer turkey breast. Making slow cooker boneless turkey breast is another way to enjoy this lean cut of meat cooked until tender.

What’s In the Rub?

To season the turkey breast, I am using my homemade turkey rub made with brown sugar, dried rosemary, dried thyme, garlic powder, ground sage, smoked paprika, salt and pepper.

I came up with this recipe because I keep cooking turkey breast too often. It was time for a signature rub!

And good thing is that one serving will be exactly the amount you need to make this crock pot boneless turkey breast. So, no waste or leftovers.

Ingredients You Will Need

To make slow cooker boneless turkey breast recipe, you will need 6 simple ingredients including water.

• Turkey breast: I used 3 lbs boneless skinless turkey breast in a mesh netting. You can also use skin-on turkey breast with bone removed. See about bone-in turkey breast down below.
• Turkey breast rub: It is a 5 minute recipe with very basic spices you have in your spice drawer right now. Way more convenient than poultry seasoning, however you can use that one too or any combination of spices you love.
• Butter: It makes flavorful gravy and ensures juicy turkey breast. I used salted butter.
• Chicken broth: Low sodium chicken stock or turkey broth will work. If using regular chicken broth, make sure to use unsalted butter or add less salt when making turkey seasoning.
• Cornstarch and cold water: To make a slurry and thicken the gravy at the end.

Boneless vs. Bone-In Turkey Breast

This recipe is for boneless breast but you can use it to cook bone-in turkey breast too. Bone-in breast is usually larger, about 5-6 pounds, so just make sure to make a little bit more rub and cook for longer time.

I recommend to cook bone-in turkey breast in slow cooker for 6 hours on Low heat. And just make sure it is cooked to 165 F internal temperature when a meat thermometer is inserted in the thickest part.

How to Cook Boneless Turkey Breast in Crock Pot

• Make the rub: In a small bowl, mix brown sugar, dried rosemary, dried thyme, garlic powder, ground sage, smoked paprika, salt and pepper. Feel free to add or sub whatever you feel like.
• Season the turkey: Pat dry turkey breast with paper towels to make sure seasonings stick to it. There is no need to wash it. Then place on a plate and sprinkle with spice mixture all around. No need to rub it in.
• Slow cook it: Transfer turkey to bottom of the slow cooker, place cubes of butter on top and carefully pour chicken broth on a side. Cover with a lid and cook on Low setting for 4 hours.
• Make the gravy and slice meat: After transfer turkey breast from the crock pot to a cutting board and cover with aluminum foil to let turkey meat rest. Now we are going to make super easy gravy with the turkey drippings full of of flavors that are left at the bottom of the pot. Whisk in a slurry of cold water and cornstarch, switch heat to High, cover and cook for 15 minutes or until turkey gravy has thickened. That’s it!

How Long to Cook Turkey Breast?

Cook turkey breast in crock pot for 4-6 hours on Low temperature. I do not recommend to cook turkey breast meat on High because it will come out dry.

You may ask “how do I know my turkey breast is ready?”. As per USDA guidelines, turkey breast is safe to eat when instant read thermometer inserted in the thickest part of the breast reads 165 F.

My tip for you is to remove it from slow cooker at 155 F, tent with foil and let rest for 20 minutes. This way you will end up with juicy turkey breast and it will reach required 165 F internal temperature during resting.

Here is a simple cook time chart for quick reference:

• 2-3 lbs boneless breast: Slow cook on Low for 4 hours.
• 5-7 lbs boneless breast: Slow cook on Low for 6 hours.
• 5-7 lbs bone-in breast: Slow cook on Low for 6 hours.

Tips

• Do not overcook it: Slow cooker boneless turkey breast is not one of those recipes that you set and forget. You can over cook it and turkey will dry out. Try to cook for indicated 4-6 hours and Keep Warm only for a few hours.
• Make sure to let meat rest: One of the biggest mistakes cooks make is slicing into any roast or steak too soon. It makes all the juices run out leaving your cooked meat dry. Make sure to cover turkey breast with foil for 15 minutes before slicing against the grain. Especially since you have to wait for gravy to finish cooking anyways.
• To get crispy skin: Like with any of the slow cooker recipes or Instant Pot turkey breast, crock pot doesn’t brown the skin. That’s why it’s nice to add paprika to the rub for color. To crisp up the skin, place cooked turkey breast in oven safe baking dish or on baking sheet and broil for 5 minutes or until browned. Watch closely not to burn.

Side Dishes for Slow Cooker Boneless Turkey Breast

Pair with these side dishes for a delicious holiday meal:

• Healthy mac and cheese
• Instant Pot mac and cheese
• Cranberry sauce
• Cauliflower stuffing
• Garlic green beans

I like to sprinkle fresh herbs like finely chopped parsley on the final dish, always!

How to Store and Reheat

What’s great about this easy slow cooker turkey breast recipe that it can last quite a few days.

Store: Refrigerate leftover turkey in an airtight container for up to 5 days. Make sure you let cooked turkey first to cool down to room temperature before transfering to the refrigerator.

Reheat: I recommend to reheat this dish in a microwave to avoid it drying out. Turkey breast is lean meat. Reheat turkey breast in broth if using stovetop or oven at 350 degrees F. You can also reheat it in air fryer, same way we reheat a chicken breast.

Freeze: Freeze cooked and cooled down turkey breast in an airtight container for up to 3 months. Thaw on a counter or in the fridge overnight.

FAQs

More Turkey Recipes

• Roasted turkey drumsticks
• Air fried turkey breast

Leftover Turkey Recipes

• Leftover turkey quesadillas
• Turkey noodle soup
• Leftover turkey and rice soup

Print

Slow Cooker Boneless Turkey Breast

Juicy and flavorful Slow Cooker Boneless Turkey Breast with gravy is perfect for small Thanksgiving dinner, smaller crowd during Holiday season, or weeknight meal.

Course Main Course

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 6 servings

Calories 316kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 3 pounds boneless turkey breast
• 4 tablespoons butter
• 3 tablespoons turkey breast rub
• 1 cup chicken broth low sodium
• 2 tablespoons cold water
• 2 tablespoons cornstarch

US Customary – Metric

Instructions

• In a large slow cooker, add turkey breast and sprinkle or rub it with the turkey breast seasoning on all sides evenly. Place cubes of butter on top of meat and pour chicken broth on a side.
• Cook on Low (don't cook on High) for 4 hours. Remove turkey breast on a cutting board, cover with aluminum foil and let rest for 15 minutes.
• Switch crockpot to High. In a small bowl, whisk cold water with cornstarch, add to the slow cooker and whisk very well again. Cover and cook for 15 minutes or until gravy has thickened.
• Remove the mesh (if any), slice turkey breast and return to the crockpot with gravy. Spoon some gravy on top and serve with mashed potatoes. Keep it on Warm for hours because it won't dry out in the gravy.

Notes

Store: Refrigerate leftover turkey in an airtight container for up to 5 days. Make sure you let cooked turkey first to cool down to room temperature before transfering to the refrigerator.

Reheat: I recommend to reheat this dish in a microwave to avoid it drying out. Turkey breast is lean meat. Reheat turkey breast in broth if using stovetop or oven at 350 degrees F. You can also reheat it in air fryer, same way we reheat a chicken breast.

Freeze: Freeze cooked and cooled down turkey breast in an airtight container for up to 3 months. Thaw on a counter or in the fridge overnight.

Nutrition

Calories: 316kcal | Carbohydrates: 4g | Protein: 50g | Fat: 12g | Saturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 610mg | Fiber: 0.02g | Sugar: 1g

The post Slow Cooker Boneless Turkey Breast appeared first on iFoodReal.com.

It’s perfect for any holiday dinner and as easy as this bacon wrapped turkey breast recipe and air fryer turkey breast!

Make this juicy boneless turkey breast roast for Thanksgiving dinner instead of roasting a whole turkey. It’s perfect for smaller holiday gatherings where you might be feeding only 4 – 6 people.

Entire boneless skinless turkey breast is stuffed with garlic, herb crusted with fresh rosemary, and then oven roasted. It turns out juicy every time, which is hard to do when you cook a whole bird!

Ingredients and Notes

Simple wholesome ingredients is all you need for this recipe! When purchasing your turkey, general rule of thumb is 1/2 lb of turkey breast per person, so purchase accordingly to the number of guests you will be serving.

• Boneless turkey breast roast: This recipe calls for fresh boneless skinless turkey breast roast. If you have a frozen one, thaw it first. It can be boneless turkey breast meat, only thigh meat or both. In either case, meat is shaped and held together by stretchy mesh.
• Fresh rosemary: Not dried. I am all for shortcuts but holiday roast calls for fresh herbs as it infuses the best taste.
• Garlic: There is really no substitute for fresh garlic, which has a very distinctive flavor. If you are allergic to garlic, maybe bake with a bit of lemon juice and zest. And/or sprinkle with fresh chives before serving.
• Olive oil: Can also use avocado or grapeseed oil. I do not recommend to use melted butter because it will solidify as soon as you brush it on cold turkey breast roast and herbs will not stick.
• Salt and black pepper: To season and taste.

How to Cook Boneless Turkey Breast

Only 10 minutes prep are needed for roasted boneless turkey breast recipe. It is truly so easy!

I prefer to roast turkey breast in a Dutch oven but you can also do so on a baking sheet or in a roasting pan.

If your meat is frozen, here is an easy tutorial how to thaw a turkey breast, even if you need to do so quickly.

Stuff with garlic: In a medium roasting pan or Dutch oven, place turkey breast and make 10-15 inserts with a paring knife. Stick garlic slice into each hole until you run out of garlic.

Season with rosemary: Rub roast with oil, then sprinkle with salt and pepper all around. Taking small handfuls of rosemary pat it onto the roast, then sprinkle some.

The goal is to coat the roast in herbs for best roasted turkey flavor.

Bake uncovered for 30 minutes per 1 lb: I cooked 3 pounds turkey breast roast for 90 minutes or until meat thermometer inserted in the thickest part of the breast reads 160 degrees F.

Do not worry about white meat reaching 170 degrees F. It will do so while resting. This way turkey roast will have juicy meat.

Remove mesh casing and slice: Using sharp knife or kitchen scissors, cut casing in the middle, remove and discard. Slice into thin slices without pushing on meat too hard.

How Long to Cook Boneless Turkey Breast Roast in the Oven?

You are probably wondering “how long to cook boneless turkey breast roast per pound?”. And it’s a good question because it is the key to success to a juicy roast.

The general rule of thumb is to cook it for 30 minutes per pound. Let’s work out a simple math. For example, a 3 lbs turkey breast would be ready in 90 minutes, or 1 hour and 30 minutes.

The simple equation to remember is: turkey weight (lbs.) x 30 minutes.

Here is a table of cooking times for quick reference:

• 2 lbs turkey breast: 60 minutes or 1 hour
• 3 lbs turkey breast: 90 minutes or 1 hour 30 minutes
• 4 lbs turkey breast: 120 minutes or 2 hours
• 5 lbs turkey breast: 150 minutes or 2 hours 30 minutes
• 6 lbs turkey breast: 180 minutes or 3 hours

If you had to remember one thing it would be that minimum internal temperature in the thickest part of the breast should reach 160 degrees F when checked with an instant-read meat thermometer.

What Internal Temperature Should It Be?

As per USDA guidelines, poultry meat is a safe for consumption when it is cooked to 165 F. Don’t worry, though! As the turkey rests tented under foil or in Dutch oven, it will continue to cook with residual heat. Its internal temperature will reach 165 degrees F optimal temperature.

How Do I Keep It from Drying Out?

This boneless turkey breast roast recipe does not produce dry results. To prevent dry turkey, follow the recipe and do not overcook it! It’s important to remove it from the oven before internal temperature reached 165 F. So, check and remove at 160 F.

I do not recommend to open and the oven and try to baste it with turkey broth or melted butter. Each time you open the door, the oven temperature drops and your cook time will be skewed.

Expert Tips

• Important to let meat rest! Remove roast from the oven, cover with aluminum foil and let turkey breast rest for 10 minutes. Internal temperature will reach 165-170 degrees F, making it safe to eat as per USDA guidelines and juices will settle. Don’t skip!
• Don’t remove the casing before cooking: Under any circumstances please don’t. Casing is holding pieces of meat together. If you remove it, meat will fall apart. Do not worry, we will season it inside. It will come out juicy and delicious.
• Bake roast uncovered: If you cover it, white meat will steam instead of roasting.
• Browned crispy skin: You can try broiling for a few minutes at the end. Just be careful not to dry out the turkey.
• Extra large roast 5-10 lbs: Cook for 30 minutes per each pound of turkey but check with thermometer 30 minutes before calculated total time. Just to avoid overcooking your oven-roasted turkey breast as oven gets hotter with time.

Variations

This recipe as is produces amazing results! If you want to try some variations, though, here are some ideas.

• Additional rub seasonings: Onion powder, crushed thyme, sage, and paprika. Or just try my delicious turkey breast rub that is full of yummy seasoning to complement the turkey breast perfectly.
• Can’t stand the thought of not using butter to rub turkey? Melt small amount of butter then mix with EVOO or some readers have had success with using room temperature butter.
• ‘Stuffed’ turkey breast: If you are up for the challenge, some readers have successfully removed mesh, unrolled the breast and spread additional layer of fresh herbs/butter then rolled it back up and stuffed breast back in mesh before roasting.
• Brine turkey overnight for additional flavor.

Serving Recommendations

Since I usually make this at Thanksgiving, I serve it with healthy turkey gravy and healthy cranberry sauce.

Are you wondering “What else to serve with turkey breast?”. Here are a few more holiday side dishes that are the perfect complement to your festive celebration.

• Healthy sweet potatoes
• Cauliflower mashed potatoes
• Parmesan roasted brussels sprouts
• Healthy sweet potato casserole
• Healthy green bean casserole
• Cauliflower stuffing

Storing Leftovers

Refrigerate cooked turkey roast whole or sliced in an airtight container for up to a week. Leftover turkey is so good cold on its own or in a sandwich. Or reheat just until warm with gravy. This recipe is so versatile!

Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator and then use leftovers for soup, as a protein in a salad for lunch, or for turkey tacos!

FAQs

More Holiday Mains to Try

Here are a few more suggestions for your small holiday meal instead of traditional turkey!

• Slow cooker boneless turkey breast
• Bone-in turkey breast
• Instant Pot turkey breast
• Baked turkey legs
• Beef sirloin tip roast
• Lamb roast

Print

Boneless Turkey Breast Roast Recipe

This Boneless Turkey Breast Roast is herb crusted and garlic stuffed then baked in the oven with tender, juicy results!

Course Dinner

Cuisine American Ukrainian

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 10 servings

Calories 258kcal

Author Olena Osipov

Equipment

• Dutch oven
• Meat thermometer
• Glass bowls

Ingredients

Boneless Turkey Roast

• 3 lbs fresh boneless turkey roast in casing
• 3 large garlic cloves cut into matchsticks
• 3 large rosemary sprigs leaves removed and minced
• 2 tbsp extra virgin olive oil
• 1 1/4 tsp salt
• Ground black pepper to taste

Easy Pan Gravy (Optional)

• 2 cups low sodium chicken stock or water
• 1/4 cup white wine
• 1 tbsp butter
• 1 tbsp cornstarch
• 1/4 tsp salt
• Ground black pepper to taste

US Customary – Metric

Instructions

Boneless Turkey Roast

• Preheat oven to 350 degrees F. In a medium roasting pan or Dutch oven, place turkey roast and make 10-15 inserts with a paring knife. Stick garlic slice into each one until you run out of garlic.
• Rub roast with oil, then sprinkle with salt and pepper all around. Taking small handfuls of rosemary pat it onto the roast, then sprinkle some. The goal is to coat the roast in herbs.
• Bake uncovered for 90 minutes. Check with meat thermometer, it should read 160 degrees F.
• Remove from the oven, cover and let rest for 10 minutes. Internal temperature will reach 170 degrees F and juices settle.
• Using  a sharp knife or scissors, remove the casing and slice. Serve warm at a Holiday table with traditional sides of mashed potatoes and gravy, cold as an appy or use in sandwiches instead of deli meat.

Easy Pan Gravy (Optional)

• Place roasting pan with juices from cooking turkey roast on medium heat. Scrape and shake rosemary and burnt on pieces from removed casing into the pot. There is a lot of flavor. Discard the casing.
• Add broth and bring to a boil. Cook for 5 minutes and whisk to scrape the walls. Again lots of flavor in there. Add white wine, butter, salt and pepper. Bring to a boil, reduce heat to low-medium and cook for 5 minutes.
• In a small bowl, add a bit of gravy from the pot and cornstarch. Whisk well with a fork, pour back into the pot and whisk until gravy starts boiling.
• Cook for 2-3 minutes or until thickened a bit. Serve with a turkey roast.

Video

Notes

• Make ahead: ‘Dress’ the turkey breast with garlic and herbs, cover and refrigerate up to 24 hours. Let turkey come to room temp, then proceed with roasting.
• Store: Refrigerate roast whole or sliced in an airtight container for up to a week. It tastes so good cold. And warm with gravy. This recipe is so versatile!
• Freeze: Freeze leftovers sliced or cut into bite sized pieces in an air tight container for up to 3 months. Thaw in refrigerator.
• Fresh boneless turkey roast: This recipe calls for fresh boneless skinless turkey roast. If you have a frozen one, thaw it first.
• Bone in roast: If you want to cook turkey breast with bone in, check out this bone in turkey breast roast.

Nutrition

Serving: 2slices | Calories: 258kcal | Carbohydrates: 1g | Protein: 30g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 92mg | Sodium: 442mg | Sugar: 1g

The post Boneless Turkey Breast Roast Recipe appeared first on iFoodReal.com.

The best collection of 120 Quick Healthy Dinner Ideas with simple ingredients and ready in 30ish minutes. If you need easy, quick healthy meals for dinner tonight that are comforting and delicious, you have come to the right place.

Dinnertime doesn’t have to be stressful with these 120 quick healthy dinner ideas! They are perfect for busy weeknights.

I know your struggle, I can help you! I don’t like “What’s for dinner?” question too. During the last 12 years of running this website, I have put a lot of effort in testing and creating healthy dinner recipes you can feed your family.

Bookmark this link for “Shoot, what’s for dinner?” moments. These easy healthy dinner recipes will rescue you!

Quick Healthy Dinner Ideas (Easy Recipes)

This is the best collection of quick healthy dinner recipes on the web. Think one pot meals, quick stir fry and curry recipes, and everyone’s favorite hand held foods like tacos and quesadillas all packed with healthy ingredients and a ton of flavor.

You can even save or print some of your favorite quick healthy dinner ideas, so you always have easy access when you are running out of inspiration.

Healthy Chicken Recipes

Healthy chicken dinners are our go-to with chicken breast being a favorite!

If you need complete healthy meal ideas for your cooked chicken, I usually serve it with a side of quinoa, brown rice, buckwheat or mashed potatoes, and a basic salad. Easy!

You may also love this list of healthy chicken recipes.

Baked Chicken Breast

This Oven Baked Chicken Breast is so easy to make with just 5 minutes of prep. Simple seasonings transform healthy chicken into a juicy and delicious healthy meal! Serve with a side of grain and salad.

Air Fryer Chicken Breast

Learn how to make the juiciest Air Fryer Chicken Breast in 25 minutes. It is easy, tender and bursting with flavor! It is one of the most popular easy healthy dinner ideas on our website.

I like to serve it with a tasty side like this sauteed butternut squash.

Healthy White Chicken Chili

Need quick healthy dinner entire family and even your kids’ friends love? This Healthy White Chicken Chili is the one. It is a true 30 minute meal made simply with chicken breast, white beans, corn, cumin and yogurt. Make on the stove or in your crockpot. A true crowd pleaser!

Baked Honey Garlic Chicken

Mouthwatering 30 minute Baked Honey Garlic Chicken Breast is made with a simple sweet and tangy honey garlic sauce. It’s a restaurant quality weeknight dinner that will become your new favorite!

Chicken with Tomatoes and Garlic

One pan Chicken with Tomatoes combines tender chicken breast with sauteed juicy tomatoes, garlic, and herbs. Ready in 30 minutes and perfect for an easy weeknight dinner!

Healthy Lemon Chicken

This Healthy Lemon Chicken is coated in almond flour, fried until crispy, then drizzled with the best lemon butter sauce. It is a delicious meal with many layers of flavors that is easy to make and yet looks impressive!

Cajun Chicken

This Cajun Chicken can be baked, pan fried or grilled. Lean chicken breast coated in easy homemade cajun seasoning for a healthy dinner with a lot of flavor. This simple recipe requires minimal effort and perfect for when you are in a dinner rut.

Healthy Chicken Lettuce Wraps

30 Minute Healthy Chicken Lettuce Wraps with chicken cooked in tasty savory sauce and loaded up on crispy lettuce leaves. This is one of the best healthy dinner ideas!

Healthy Chicken Alfredo

Enjoy this homemade Healthy Chicken Alfredo in under 30 minutes. This healthy meal is creamy, rich, and cheesy with just a fraction of the calories and fat in restaurant versions! Make it with whole wheat noodles and veggies for an instant family favorite!

Chicken Spinach Pasta

Creamy Chicken Spinach Pasta made with tender chicken, pasta, and fresh baby spinach! With a touch of pesto, this flavorful and comforting dinner recipe can be on the table in only 30 minutes.

Pesto Chicken Breast

This Pesto Chicken is juicy, delicious and is ready in 25 minutes. It’s a simple recipe that tastes amazing, goes well with most sides, and is perfect for busy weeknights.

Lemon Chicken Pasta

Creamy Lemon Chicken Pasta Recipe with tender, juicy chicken breast, pasta and light, flavorful lemon garlic sauce.

Lemon Garlic Chicken

Lemon Garlic Chicken with tender, juicy chicken topped with a creamy lemon garlic sauce and completely ready in 35 minutes!

Lemon Pepper Chicken

Lemon Pepper Chicken Recipe made with juicy chicken coated in a rich, buttery sauce with a refreshing burst of lemon. This easy chicken recipe is ready in 35 minutes!

Baked BBQ Chicken Breast

Mouth-watering Baked BBQ Chicken Breast Recipe is made with 6 simple ingredients, smothered in BBQ sauce and then baked.

Pan Fried Chicken Breast

Easy Pan Fried Chicken Breast recipe is juicy, with golden seasoned crust outside coated in delicious pan sauce.

Garlic Butter Chicken Breast

Garlic Butter Chicken Breast is tender, juicy chicken cooked in flavorful garlic butter sauce in just 30 minutes. Perfect for weeknight dinners!

Thai Chicken Butternut Squash Soup

Delicious Thai Chicken Butternut Squash Soup is loaded with tender chicken and Thai flavors of coconut milk, peanuts, lime and cilantro. It’s creamy and velvety yet dairy free!

Healthy Tacos & Burritos

Who doesn’t love anything tacos, quesadillas and burritos?! This type of quick healthy dinner is always a hit with kids and adults alike.

Healthy meals that are loaded with veggies, protein and then wrapped in whole wheat or corn tortillas is a win in this mom’s book. Using brown rice adds complex carbs and using low sodium canned goods makes these healthy dinners super fast.

Chicken Tostadas

These Mexican inspired 20 minute Chicken Tostadas are one of our reader favorite quick healthy dinner ideas. Made with crazy easy and crispy homemade baked tortilla shells, then topped with shredded chicken, black beans, avocado and crumbled cheese. It’s a quick delicious dinner with basic ingredients.

Shrimp Tacos

Another reader favorite healthy meal is this 15 Minute Shrimp Tacos Recipe! It makes easy weeknight meal or last minute entertaining a breeze. Spicy juicy shrimp topped with creamy cilantro lime slaw and wrapped in warm corn tortilla, these shrimp tacos have the best taste and texture. And so much flavor!

Fish Tacos

The Best Healthy Fish Tacos with spicy crispy battered fish, diced avocado, crunchy cabbage, and lime crema sauce. I promise, this quick healthy dinner is better than any food truck!

Ground Chicken Tacos

Healthy 30 minute Ground Chicken Tacos are perfect for busy weeknights! A low sodium sauce packed with southwest spices keeps meat moist, while fresh vegetables add flavor and all made in just one skillet.

Ground Turkey Tacos

These Ground Turkey Tacos are saucy, flavorful and oh so easy in 30 minutes. Even if you are more of a ground beef tacos family, everyone will ask you to make this recipe again and again! Add this recipe to your regular rotation of quick healthy dinners that don’t disappoint.

Buffalo Chicken Tacos

Make these Buffalo Chicken Tacos smothered in Frank’s red hot sauce and drizzled with homemade healthy blue cheese Greek yogurt sauce. This delicious meal is to die for!

Chicken Quesadilla

This cheesy Chicken Quesadilla is not only healthy, but easy to prepare! Flavorful chicken and veggies are stuffed into a tortilla then oven baked for a quick healthy meal that will be a new family favorite.

Vegetarian Quesadillas

Vegetarian Quesadilla with black beans, veggies and a moderate amount of cheese tucked inside a whole wheat tortilla and then baked. They are full of plant-based protein and cheesy goodness. You can even turn this into healthy freezer meal for busy weeknights. Definitely one of easy healthy dinners ideas to add to your meal prep routine.

Chicken Burrito Recipe

Chicken Burrito Recipe for busy people! Meal prep 17 chicken burritos in an hour in Instant Pot or on the stove, then freeze for later. Or turn this recipe into a chicken burrito bowl for quick healthy meals on busy weeknights.

It is not a true 30 minute meal but it is so good and one of the most popular quick healthy dinner ideas among our audience. So it’s worth mentioning.

Instant Pot Shredded Chicken Tacos

Make chicken tacos in Instant Pot in 30 minutes! Perfectly juicy, tender and flavorful Instant Pot Shredded Chicken Tacos are made with only 3 ingredients!

Bang Bang Shrimp Tacos

Easy Bang Bang Shrimp Tacos are creamy, sweet, spicy, and healthier than the Bonefish grill classic.

Ground Beef Tacos

These Ground Beef Tacos are made with perfectly seasoned meat in a crunchy corn shell and topped with all the fixings.

Healthy Skillets

Skillets make the best healthy dinners! You throw everything together and adjust the taste as you go.

This type of healthy dinner recipe is so hard to screw up. Skillets are great for beginner cooks. And I also love that many can be made low carb with lots of veggies, but also can be served with a grain.

I like to use ceramic non-stick PFOA free skillets and prefer a larger 12″ wide with deep edges. My Green Pan has lasted well beyond 1-2 years. A dutch oven works well, too!

Tex Mex Chicken and Zucchini Recipe

One pan 30 minute Mexican Chicken and Zucchini Recipe with black beans, corn, tomatoes and melted cheese on top. Healthy meals like this simple recipe, require a bit of chopping but once you do it a few times, the prep will go very quick. Don’t be intimidated, give it a try!

Teriyaki Chicken and Cauliflower

This Teriyaki Chicken and Cauliflower combines tender chicken, crispy cauliflower, and sweet and sticky teriyaki sauce. When you don’t have dinner plans but have a head of cauliflower and a pack of chicken breasts or chicken thighs, you make this healthy dinner recipe.

Chicken and Corn

Garlic Chicken and Corn Recipe is a 20 minute low carb dinner that was inspired by my Ukrainian roots. Healthy, easy and one pan delicious corn chicken!

Healthy Mushroom Stroganoff

Meatless Healthy Mushroom Stroganoff is ready in 30 minutes! This hearty vegetarian recipe with mushrooms, pasta and creamy sauce is lower in calories and fat, carnivore approved and is one of the best comfort foods.

Mexican Chicken and Rice

One Pan Mexican Chicken and Rice is one of the best easy dinner ideas made with pantry staples. Rice and chicken breasts are simmered in salsa broth, then finished with gooey cheese and served with avocado.

Taco Skillet

Taco Skillet is everything you love about tacos in one pan and covers all food groups. Easy Mexican food you can make exactly the way your family likes it. Perfect for quick healthy dinners when you are super busy!

Chicken with Zucchini and Tomatoes

Caprese Chicken and Zucchini cooked in fresh tomato sauce, with melted buffalo mozzarella cheese on top and garnished with basil. Serve on its own for easy low carb weeknight dinner or with spaghetti as a complete healthy meal for your family.

Low Carb Ground Turkey and Zucchini Skillet

This Low Carb Ground Turkey and Zucchini Skillet with pesto is delicious 30 minute one pot meal. Minimum ingredients and effort with maximum flavor, makes this one of the most favorite easy healthy dinner ideas on iFoodReal.

Healthy Pasta with Pesto

Turn that craving for carbs into a yummy pasta dish with this Healthy Pasta recipe! Ready in just over 30 minutes this pasta dinner recipe is bursting with flavor from pesto, sun-dried tomatoes, broccoli and Parmesan cheese.

Creamy Lemon Chicken and Asparagus

Creamy Lemon Chicken and Asparagus is a 30 minute one pan meal! Juicy chicken and tender asparagus swim in creamy lemon sauce for a delicious weeknight meal.

Tex Mex Sweet Potatoes Skillet

One of my personal favorite quick healthy dinner ideas is this Sweet Potato Skillet. It is loaded with seasoned potatoes, beans, peppers, and corn, simmered in juicy diced tomatoes, finished with a squirt of lime juice, and melted cheese.

Chicken and Mushrooms

This Chicken and Mushrooms Recipe is a 30 minute dinner recipe that is easy, low carb and so flavorful! Serve on its own or with your favorite side dish.

Shrimp Spaghetti

Treat yourself to a creamy Shrimp Spaghetti in less than 30 minutes! This rich, decadent shrimp pasta dish is perfect for busy weeknight or a dinner party.

Chicken Spinach Pasta

Creamy Chicken Spinach Pasta made with tender chicken, pasta, and fresh baby spinach! With a touch of pesto, this flavorful and comforting dinner recipe can be on the table in only 30 minutes.

Quick Stir Fries and Curries

I don’t know about you but our family loves curry and stir fry. They make for perfect healthy dinner ideas because they are usually loaded with crisp veggies which makes them super wholesome. Especially, when you make a homemade stir fry sauce to cook it in.

For proper consistency homemade thick stir fry sauce use cornstarch and do not cover when cooking. This makes veggies leak their juices and the dish watery. Spices like curry powder, chili powder, and cumin need to be fresh for the most flavor.

You can eat stir fry on its own for a low carb meal or with a side dish that is full of complex carbohydrates. Quick easy healthy meals are possible!

Healthy Chicken Stir Fry

This Healthy Chicken Stir Fry is loaded with veggies and chicken coated in easy sweet and savory sauce. It is one of the best quick healthy dinners that everyone will love!

Korean Ground Beef and Rice Bowls

Korean inspired Ground Beef and Rice Bowl are full of vegetables and Asian flavored sauce, then served over hearty brown rice or go low carb with cauliflower rice. This weeknight healthy dinner recipe is customizable and will have your family going for seconds!

Mexican Cauliflower Rice

Low carb Mexican Cauliflower Rice is made with ground turkey, lots of veggies and simple seasonings. It is easy, flavorful and filling. I am loving this recipe for a weeknight dinner!

Salmon Stir Fry

20 minute Salmon Stir Fry is low carb meal made with chunks of juicy salmon, crisp green beans, and earthy mushrooms. Then coated in flavors such as lemon juice, garlic, ginger, and soy sauce. This dish is perfect candidate for quick healthy dinner ideas.

Thai Chicken Curry

Enjoy this creamy, rich, and aromatic Thai Chicken Curry at home with just one pan, simple ingredients, and in under 30 minutes. It’s great for a simple, flavorful mid-week meal or to impress guests!

Yellow Chicken Curry

This Yellow Chicken Curry will be the best you have ever tried. Once you try the juicy pieces of chicken simmering in a robust and flavorful sauce made with coconut milk, yellow curry powder, and other aromatics, you’ll see why!

Chicken and Broccoli Stir Fry

Chicken and Broccoli Stir Fry Recipe is a simple 30 minute healthy meal made so easy with lean chicken breast and crispy tender broccoli. Then coated in a sweet and tangy sauce your whole family will love! Perfect for easy healthy weeknight dinners!

Cauliflower Fried Rice

Cauliflower Fried Rice is tasty low carb dish even your kids will think it is real fried rice. You can keep it vegetarian or add your favorite protein. It is one of my boys’ favorites on this list of easy dinner ideas. And I love how much veggies they are eating in one sitting.

Peanut Chicken Soba Noodles

Peanut Chicken Soba Noodles with bell peppers, kale and delicious sauce. Another true 30 minute meal your family will actually eat.

Beef Stir Fry

This Beef Stir Fry is loaded with juicy beef and crispy vegetables coated in a easy and healthy sauce. It’s an easy meal of a restaurant-quality!

Shrimp and Vegetable Stir Fry

This Shrimp and Vegetable Stir Fry is easy, healthy, low carb, and combines your choice of mixed vegetables with a simple, aromatic honey garlic sauce! This recipe proves healthy dinners can be easy.

Healthy Beef and Broccoli

Easy to make Healthy Beef and Broccoli stir-fry is veggie packed with tender slices of beef then coated in a low sodium, low sugar flavorful sticky sauce. This is one of the healthy dinner ideas to make when you are craving your favorite Asian takeout. You just skip it and save money.

Healthy Orange Chicken

Healthy Orange Chicken is loaded with classic flavors of sweet and sticky orange sauce. Of course, as promised it comes together in 30 minutes. Serve with some brown rice and steamed broccoli. Delish!

Chicken Asparagus Stir Fry

Chicken Asparagus Stir Fry with juicy chicken, tender asparagus, and coated in a savory sauce. It’s ready in 25 minutes!

One Pot Quick Healthy Dinner Ideas

These one pot and sheet pan dinners prove that healthy dinner ideas can be flavorful without washing 3 pots!

With one pan cooking it’s important to figure out the right combination of foods, so pasta doesn’t get mushy or meat not fully cooked. Below, are all tried and true healthy one pot meal wonders.

I own two 6 quart Lodge dutch ovens and they are worth every penny. They last forever, are affordable and cook food evenly and very-very nicely. A must for a healthy cook! Keep in mind that dark baking sheets cook faster, too.

Browse our best collection with over 45 healthy Instant Pot recipes for major one pot cooking inspiration.

Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas with tender juicy slices of beef, onions and bell peppers cooked together on a sheet pan for a quick healthy dinner. Easy and always a hit with the entire family!

Healthy Mac and Cheese

Healthy Mac and Cheese swaps out copious amounts of heavy dairy for lightened up version. A dish that is still creamy and comforting, but with a portion of the fat and calories! Even better, it requires only one pot and 15 minutes to prepare.

Chicken Stew

This quick and easy Ukrainian one pot Chicken Stew is made with chicken, potatoes, and carrots simmered in a deliciously seasoned broth and garnished with fresh herbs. Enjoy with crusty bread for a savory comfort meal!

Roasted Chicken Thighs and Potatoes

Roasted chicken thighs and potatoes, carrots and onion tossed with simple spices, garlic and olive oil. Then baked until chicken is juicy with crispy skin and onions are roasted. Delicious quick dinner I learnt to make from my mom.

Tuscan Chicken Pasta

One pot Tuscan Chicken Pasta recipe is creamy, cheesy, and garlicky. It is packed with Tuscan flavors with the addition of spinach, garlic, and chicken swimming in sun-dried tomato cream sauce! This is one of the true 30 minute healthy meals.

One Pot Chicken and Quinoa

One Pot Chicken and Quinoa is loaded with broccoli, wholesome quinoa, juicy chicken and delicious flavours. Nothing is “boring” about this healthy meal and it’s perfect balance of carbs, protein and fiber.

Easy Spaghetti Recipe

Quick 10 minute Easy Spaghetti Recipe with tomato sauce, garlic, oregano and Parmesan. It’s a million dollar spaghetti on a budget and one of the best quick healthy dinners in the world!

One Pan Chicken and Potatoes

Easy to make One Pan Chicken and Potatoes with tomatoes, garlic, and oregano and ready in 35 minutes. Finding easy healthy dinner ideas that your entire family will love actually can be hard. If that’s your case, this one is it!

One Pot Chili Mac

This super healthy One Pot Chili Mac Recipe with beer, beans, pasta, olives, spices and cheese ready in 30ish minutes. A vegetarian dish with a vegan option that doesn’t skimp on the saucy cheesy goodness!

Ground Turkey and Broccoli Pasta

One pot Ground Turkey and Broccoli Pasta made with turkey, broccoli, tomatoes and Parmesan cheese. A healthy dinner ready in 30 minutes!

Skillet Enchiladas

Skillet Enchiladas ready with juicy ground beef simmered in a healthy enchilada sauce then loaded with hearty beans and corn, and topped with just enough cheese to be hearty without weighing you down!

One Pot Spaghetti

One Pot Spaghetti is quick, easy, and on your table in 30ish minutes. Amazing flavor and minimal cleanup, perfect for a busy weeknight meal!

Healthy Dinner Salads

These salad recipes contain protein, complex carbohydrates and healthy fats to qualify as a complete meal for quick healthy dinner ideas.

BBQ Chicken Salad

This BBQ Chicken Salad recipe is loaded with flavor and crunch! Juicy baked BBQ chicken and creamy ranch dressing tie together vegetables for a perfect summer entrée.

Chickpea Avocado Salad

Chickpea Avocado Salad with tomatoes, cucumber and Mediterranean dressing. This protein packed garbanzo bean salad takes only 15 minutes to make.

White Bean Salad

Easy White Bean Salad with Mediterranean flavors of olive oil, vinegar, garlic, herbs and red onion. Add fresh crunchy veggies and this recipe is ready in only 15 minutes for any occasion!

Canned Salmon Salad

A 10-minute healthy Canned Salmon Salad that is creamy, crunchy, and packed with flavor. Perfect at lunch in a sandwich, wrapped in lettuce, or even enjoy it as a snack!

Mediterranean Chickpea Salad

Easy Mediterranean Chickpea Salad Recipe with juicy vegetables, crumbled feta, fresh herbs and zesty lemon vinaigrette. You will love this 15 minute healthy Mediterranean salad recipe!

Thai Chicken Salad

This 15 minute Thai Chicken Salad recipe is bright and full of flavor with a creamy dressing and lots of fresh, crunchy veggies.

Italian Chopped Salad

Loaded with crunchy vegetables, salami, cheese, and beans, this Italian Chopped Salad is tossed with a flavorful Italian dressing.

Healthy Cobb Salad

Healthy Cobb Salad loaded with wholesome ingredients from lean chicken breast to fresh greens, salty blue cheese, and crispy bacon.

Spinach Avocado Salad

Spinach Avocado Salad with arugula, toasted almonds, and rich parmesan cheese tossed in a healthy dressing.

Grilled Chicken Salad

Learn how to make the ultimate Grilled Chicken Salad recipe with a simple formula for mixing and matching tender, juicy grilled chicken with leafy greens, veg, fruit, nuts, and a delicious dressing

Ground Turkey Recipes

It is true that turkey can be dry. But rest assured, I have included only the juiciest healthy dinner ideas for your pack of ground turkey.

It can be an acquired taste but mixing this lean poultry with vegetables or into chili or soup, is a great way to introduce your taste buds to it!

For more turkey inspiration, feel free to browse our collection of 45 ground turkey recipes.

Turkey Meatballs

Baked healthy Turkey Meatballs are a crowd pleasing appetizer and main dish favorite. Swap out fatty ground beef and try this delicious recipe made without breadcrumbs. It is one of the easiest quick healthy dinners on this list.

Turkey Burger Recipe

Need an easy healthy recipe for dinner tonight? These juicy and flavorful Turkey Burgers are made with 5 simple ingredients. Sumptuously moist, smack-your-lips and the best turkey burger recipe on the web!

Mexican Meatballs

Juicy baked Mexican Turkey Meatballs are easy to make in three simple steps. They can be served as a healthy appetizer, in soup or as part of a main!

Turkey Sliders

Turkey Sliders with bacon, cheese and traditional fixings, everyone will love these wrapped in lettuce mini burgers! It is one of most flavourful quick healthy dinner ideas.

Thai Meatballs

These Thai Turkey Meatballs with coconut milk, red curry paste and zucchini instead of breadcrumbs will get rave reviews from everyone!

Turkey Taco Soup

Every spoonful of this Turkey Taco Soup is brimming with flavor thanks to the ground turkey, beans, corn, and a perfectly seasoned broth.

Healthy Salmon Recipes

Salmon is a treat because of its price but is a part of our healthy eating lifestyle because it contains healthy fats.

These healthy seafood recipes are ready in under 30 minutes and are an excellent choice for easy healthy dinner ideas.

Serve them with whole grains and a side of veggies instead of salad for a change!

Thai Salmon

Thai Salmon with easy homemade Thai sweet chili sauce cooked until caramelized on top and juicy inside. The best salmon recipe ever and perfect for quick healthy dinners!

Air Fryer Salmon and Brussel Sprouts

Delicious Air Fryer Salmon and Brussel Sprouts in 20 minutes! Perfectly cooked salmon is tender and flaky in the middle and with crisp edges outside. When paired with nutritious veggies it becomes one of the best healthy meals for dinner. For example, like tonight.

Honey Garlic Salmon

Honey Garlic Salmon is 20 minute protein-packed main dish that comes together in one pan with simple ingredients and is crazy good! Serve it with a whole grain and your favorite side dishes for a balanced meal.

Baked Teriyaki Salmon

Flavorful Baked Teriyaki Salmon is glazed with a healthy homemade teriyaki sauce then oven baked in 30 minutes to flaky perfection. Leftovers are good in salads or grain bowls the next day.

Lime Ginger Salmon

Lime Ginger Salmon marinated in honey, lime juice and ginger, and then quickly broiled to perfection.

Baked Salmon in Foil

Baked Salmon in Foil with 10 minute prep comes out juicy and flaky with finger licking garlic butter and fresh herb seasoning. It is one of the most impressive and easy healthy dinner ideas you will ever make!

More Healthy Easy Recipes to Try

• 20 freezer meals
• 45 healthy breakfasts
• 52 healthy salad recipes
• 35 healthy soup recipes
• 30 quinoa recipes
• 30 healthy zucchini recipes

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120 Quick Easy Healthy Dinner Ideas: Chicken Tostadas

These Chicken Tostadas are tasty, easy and kid approved. It is one of the best in this collection of 120 Quick Healthy Dinner Ideas. If you need easy, quick healthy meals for dinner tonight that are comforting and delicious, you have come to the right place.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 tostadas

Calories 391kcal

Author Olena Osipov

Equipment

• Silicone baking mat
• Glass bowls
• Baking sheet

Ingredients

• 8 corn tortillas or tostada shells
• 3 medium tomatoes diced
• 4 medium avocados diced
• 3 tbsp red onion finely chopped
• 1/4 cup cilantro finely chopped
• 1 tsp ground cumin
• 1 tsp chili powder
• 3/4 tsp salt
• Juice of 1 lime
• 15 oz can low sodium black beans drained and rinsed
• 3 cups shredded chicken like rotisserie or chicken breast
• 1/2 cup feta or Cotija cheese crumbled
• Cooking spray I use Misto

US Customary – Metric

Instructions

Bake tostada shells:

• Line a large baking sheet with a silicone mat and place tortillas in a single layer. Spray both sides of the tortillas with cooking spray and a sprinkle of salt. Bake at 400 degrees F for 6 minutes per side.

Make guacamole salsa:

• Mix tomato, avocado, red onion, cilantro, cumin, chili powder, salt and lime juice.

Assemble tostadas:

• Top each shell with guacamole salsa, beans, chicken and cheese.

Video

Notes

• I like making my own tostada shells, but you can use pre-made.
• You can substitute refried beans for black beans.
• In this recipe, adjust the amount of salt in the guacamole salsa to taste. Add more or less depending on the salt content in the homemade chicken, canned beans or store-bought tostada shells.

Nutrition

Serving: 1 tostada | Calories: 391kcal | Carbohydrates: 26g | Protein: 19g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 48mg | Sodium: 451mg | Fiber: 10g | Sugar: 3g

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