Asian Turkey Slaw could be classified as easy, addicting-ly delicious… yet perhaps doesn’t yield the most beautiful presentation.

If I had a nice baguette or breadstick to accompanying it maybe that would make it a bit sexier in appeal, but I don’t buy baguettes nor do I have any breadsticks on hand.

Moving on…

So this Asian Turkey Slaw recipe has been around forever most commonly known as “crack slaw.”  Back to that addicting-ly (<<that really should be a word) delicious part. I do not condone crack usage I’m merely pointing out how this slaw got it’s name.  Many recipes call for sesame oil, but I omit it to limit the fat and quite frankly I find it overpowering.

I use a bag of Asian coleslaw, hence the name “Asian Turkey Slaw” (savoy cabbage, green cabbage, carrots, celery and cilantro) from Costco.  I’ve also used other varieties that include kale or just the traditional bagged coleslaw everyone knows and it’s all good.

I’m working on a new FREE ebook that will include a mix of recipes including the total servings, calories, and macro breakdown as shown above.

The first one includes a variety of dishes that are under 500 calories (I think).  Many recipes are ones that I’ve shared here before but now with the nutritional information provided in a handy download you can reference for meal planning. Future posts will talk more about macros and why I include the info.  Questions in the meantime, hit me up!

I’m already working on compiling additional recipes for future ebooks that will include breakfast and snacks designed to give you some fresh ideas.


Now, print this recipe and start making some Asian Turkey Slaw!

Asian Turkey Slaw – 20 minute meal!


  • 1lb 93% lean ground turkey
  • 4 cups slaw mix of your choice (not the sauce, just the cabbage stuff!)
  • 2 TB lite soy sauce
  • 4 tsp sriracha sauce (I use Trader Joe's brand which is not as spicy)
  • 1 tsp freshly grated ginger
  • 1 tsp rice wine vinegar (or about a capful, let's be honest)
  • 2-3 cloves garlic, minced
  • 2-3 TB chopped green onion
  • chopped cilantro (as garnish or in dish if slaw mix doesn't include it)


  1. Brown turkey in a large skillet and drain any excess liquid/grease. Add garlic, ginger, soy sauce and vinegar stirring to combine.
  2. Add 4 cups slaw mix and cilantro if desired stirring over medium high heat until desired tenderness of slaw is reached, about 3-5 minutes.
  3. Serve with green onions on top!
  4. Serves 4.
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4 Ingredient Pumpkin Turkey Meatloaf is undoubtedly effortless to throw together, but it’s also perfectly moist and flavorful it’s almost too good to be true.

pumpkin turkey meatloaf

I’m always looking for new protein rich meal ideas I can whip up to have on hand for lunches throughout the week.  My freezer has several bags full of extra grilled chicken, ginger beef, and turkey burgers at the ready.  But this pumpkin turkey meatloaf didn’t have a chance to be freezer bagged.

Each slice, and I like them rather thick, yields : 177 calories- 22.3p, 7.9f, 6.1c

The idea to use pumpkin in a meatloaf came from a friend of a friend through Instagram.  Social media is awesome like that. Many times I stumble upon images without a clear recipe and this is one of those cases so I rolled with it…

 A little pumpkin, 1 1/2 pounds turkey, some seasoning, oh toss in an egg cause that’s what you do with meatloaf…and bake it.

bacon jam meatloaf

You’re probably used to a meatloaf recipe with a ketchup based glaze poured over top.  If you don’t have one, my version is listed in the recipe.  However, I chose to keep it simple and try this new bacon jam from Trader Joe’s.  

It’s about as heavenly as you would expect it to be.  If you don’t have a Trader Joe’s nearby I bet you could achieve something with similar greatness by adding some crumbled bacon to the glaze recipe I have listed below.

But having said all that, this pumpkin meatloaf truly is amazing as is. I’ve warmed it up for breakfast and it stayed just as moist as it was fresh from the oven.

easy pumpkin meatloaf

Still trying to get my mojo back to taking “professional” food photos again, but I’ve been cranking out so many new and delicious recipes I don’t want to wait to share them!

4 Ingredient Pumpkin Turkey Meatloaf


  • 1 1/2 pounds lean ground turkey (I used 93% lean)
  • 1/3 cup canned pumpkin
  • 1/2 cup regular oatmeal
  • 1 egg
  • few light dashes of cinnamon
  • few light dashes of chili powder
  • Ketchup Glaze (optional)
  • 1/2 cup ketchup
  • 2 Tb brown sugar
  • 1/2 Tb. vinegar
  • 1 tsp. dried mustard
  • dash of chili powder


  1. Preheat oven 350 degrees.
  2. Mix all ingredients by hand until just combined. Don't over mix.
  3. Dump mixture into a bread pan lightly coated with non-stick spray and form gently into a loaf.
  4. Bake in preheated oven 50-60 minutes.
  5. *If using glaze, whisk all ingredients and pour over meatloaf during the last 30 minutes of bake time.
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Turkey and quinoa stuffed jalapeño poppers are perfect for a healthy and filling side dish or a crowd pleasing appetizer.

Stuffed Jalapeno Popper

Jalapeno poppers don’t need to wait for a party to be served.  Serve them as fun side dish or pack them for a creative and healthy work-lunch!  Each popper is loaded with lean turkey and red quinoa making these little jalapeños not only healthier (leave off the cheddar cheese which was just added for photographing purposes…) than traditional versions but more filling too!

Each popper, that’s 2 halves, (without the addition of sharp cheddar cheese or dipping sauce), has only 80 calories, 3.6 grams of fat, 5.6  grams carbs, and a whopping 7.4 grams of protein!!  

jalapeno popper appetizer

Inspiration for recipes often happens at the most random and unexpected times.  Working my way through Costco grabbing my usual staples (ya know toilet paper, rotisserie chicken, frozen cod, egg whites, blueberries, lemons, lunchmeat…) my eyes caught a package of chicken and mango meatballs but I wasn’t crazy about the nutrition facts.  My brain started spinning as I thought of creating something healthier with a touch of spiciness.  The combination of spicy and sweet is amazing… so why not stuff  a jalapeño with some lean meat and make a sweet dipping sauce (literally)?! 

So I did and it’s delicious. duh.  Double dippers grab a plate because you’ll want to dip these bad boys more than once!  The sauce is made with apricot preserves, dijon mustard and non-fat plain greek yogurt.  It’s a slight spin on the sauce I use for my Baked Coconut Chicken.

quinoa turkey jalapeno poppers

If you’ve never worked with fresh jalapeños before there’s a few things to cover:

  • wear kitchen gloves or use plastic baggies in a pinch. You don’t want jalapeño juice any where near your eyeballs, mkay?
  • after slicing in half lengthwise, as shown, keeping the stem intact if possible, gently scrape out the seeds with a spoon and the long membrane that runs the length of the pepper. Watch your eyes, they can squirt a little too.

Removing the seeds and membrane will reduce the spiciness of the jalapeños.  I prefer to keep a little bit of the membrane to ensure a bit of that jalapeño heat…ya baby. And I’ll just add, without the seeds and membrane my daughter loves these and doesn’t find them spicy.  Although she can handle buffalo wings, so you be the judge…

jalapeno popper with sauce

This and future recipes will have meal suggestions at the end of every post if applicable!  Seems it will be helpful to many so here ya go:  

Lunch: Pair 4 jalapeño popper halves drizzled with 1 TB dipping sauce with some roasted sweet potato cubes (a staple in my fridge for breakfast or lunch) and a small side salad with light dressing (my favorite is Bolthouse Farms Ranch). Healthy and filling lunch under 400 calories.

Dinner: Serve just 2 halves as a side dish to grilled chicken or baked cod with either a salad or some roasted spaghetti squash with a bit of salt, pepper and fresh parmesan cheese. Leave out the dipping sauce to avoid the sugar and carbs late evening. Season the cod with my Fish Taco seasoning (minus the panko) which would pair nicely with the peppers.

My suggestions follow Erin Oprea’s 4×4 diet guidelines- low starch and low carb in the evenings.  More on this in a future Fitness Friday post.  

Subscribe to future posts by entering your email in the subscription box located in the sidebar.   

Turkey and Quinoa Stuffed Jalapeno Poppers


  • 8 Jalapeños, sliced in half lengthwise with seeds and membrane removed
  • 1/2 lb. 93% Lean ground turkey
  • 1/4 cup cooked red quinoa
  • 3 TB. 1/3 less fat philadelphia cream cheese
  • 2 green onions, diced (green parts only)
  • 1/4 cup red onion, diced
  • 1 clove garlic, minced
  • 1 1/2 tsp cumin
  • 1/4 tsp smoked paprika
  • dash of coriander (optional)
  • salt and pepper to taste
  • sharp cheddar cheese (optional for melting on top, recommended for entertaining)
  • Sweet Dipping Sauce
  • 1/3-1/2 cup Apricot Preserves (I used Bonne Maman brand)
  • 1 tsp dijon mustard
  • 2 TB non fat plain greek yogurt (Oikos Brand is my go-to)


  1. Prepare jalapeños and set aside on baking sheet.
  2. Cook quinoa according to package, rinsing first before adding to stove.
  3. While quinoa is cooking add turkey, red onion, and garlic to large skillet and cook until turkey is no longer pink. Drain any excess liquid from skillet and return to stove.
  4. Add cooked quinoa, green onions, cumin, smoked paprika, coriander (optional), salt and pepper and stir to combine.
  5. Remove from stove and add cream cheese stirring to incorporate everything. Mixture should be evenly coated and everything sticking together from the cream cheese addition.
  6. Begin stuffing each jalapeño pressing a nice mound of mixture in each. Top with cheddar cheese if desired.
  7. Bake in preheated 350 oven for 20-25 minutes or until peppers have wrinkled a bit and lightly browned. Remove from oven to cool while making the dipping sauce.
  8. In a small bowl stir together apricot marmalade, dijon mustard and greek yogurt. Serve drizzled over top, in separate little ramekin bowls, or double dip amongst yourselves...enjoy!
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Side Dish Turkey

  Semi-homemade mexican hamburger helper with zucchini is perfect for an easy and extremely versatile weeknight meal!  

homemade mexican hamburger helper

Some of my fondest memories grocery shopping as a newly-wed was picking out which Hamburger Helper dinners we would have in our rotation of meals!  Thankfully those are a thing of the past and home cooked meals now regularly fill our menu board!  Of course we still enjoy boxed macaroni and cheese (Trader Joe’s brand of course) on occasion which is what makes this *semi* homemade.

Would you agree that zucchini is one of THEE best vegetables?  It’s capable of being added to virtually every dish and either stand out in flavor or go undetected.  If you haven’t given my Low Sugar Zucchini Bread a try, you really should!  I add shredded zucchini to my morning oats, sauté it for a quick side, roast it for pasta dishes, and of course steam it with homemade mexican beef to name a few! taco hamburger helper

Why are the simple meals the ones that always get the most praise? My original intention was to make stuffed zucchini with the ingredients on hand but realized I didn’t have enough zucchini’s to stuff!  Good thing because this dish couldn’t be any easier and it got RAVE reviews from my family! Perfect for a busy weeknight meal and it’s extremely versatile!

Every household is different with their rules or philosophy on making multiple meals to appease everyone at the table.  Our household is not hardcore with the “eat it or starve” mantra.  This dish was actually served *4 different ways but cost me no extra time and everyone was happy.

Previous posts there’s talk of making meals less frilly for the man in your life which served as the inspiration for this dish. (*1) Serving this over a bowl of macaroni and cheese was just the ticket to make this a hearty man-approved filling meal.

mexican hamburger helper(*2) Then there’s my healthier choice that was filled with just meat and extra zucchini topped with a little cheese (just how I love my #1 Homemade Sloppy Joes too- a big bowl of meat with veggies!) (*3) And luckily for the kiddos there were some tortilla chips in the pantry and they happily gobbled theirs up with some macaroni on the side.  (*4) Leftover meat was tossed onto an italian flat-out wrap and made into a quick satisfying quesadilla, zucchini and all.

With summer weather coming be sure to add this semi-homemade version mexican hamburger helper to your menu line-up!  Our garden will be bursting with zucchini soon and quick and easy meals like this one are perfect when you just want to get back outside!

taco beef bowl with zucchini

Homemade Mexican Hamburger Helper with Zucchini


  • 1 1/2 lb. lean ground turkey
  • 2 medium zucchini, sliced and halved
  • 1/2 medium chopped onion
  • 1/4 cup chopped red pepper
  • 3 cloves garlic, minced
  • 10oz. rotel with mild chiles
  • 2 tsp chili powder
  • 2 tsp cumin
  • salt and pepper to taste
  • shredded sharp cheddar cheese
  • prepared macaroni and cheese (we love Trader Joe's brand!)
  • tortilla chips (optional)


  1. In a large skillet saute ground turkey,onions, and red pepper.
  2. Drain off any grease, return to stove and add zucchini, garlic, hotel, chili powder, cumin, salt and pepper stirring to combine.
  3. Cover with a lid and allow to simmer about 10 minutes or until the zucchini is crisp tender.
  4. While the meat and zucchini is simmering prepare macaroni and cheese.
  5. To serve add a helping of macaroni and cheese to a bowl topped with the meat and zucchini and additional cheddar cheese on top if desired.
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