Heat a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Add the chopped onion and bell pepper to the skillet and cook until softened, about 5 minutes.

Stir in the diced tomatoes (undrained), black beans, and taco seasoning. Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly.

Reduce heat to low, stir in the cheddar cheese until melted, and serve immediately in warm tortillas with your favorite toppings.

Cook the pasta according to package instructions and drain.

In a skillet, brown the ground turkey over medium heat, then drain excess fat.

Stir in the marinara sauce and simmer for 5 minutes.

In a bowl, mix ricotta with a pinch of salt and pepper. Fold into the cooked pasta.

Combine turkey mixture with pasta. Transfer to a baking dish and top with mozzarella and Parmesan.

Bake at 375°F (190°C) for 15 minutes until bubbly and golden on top. Garnish with fresh herbs before serving.

Heat a wok or large skillet over medium-high heat. Add 1 tbsp sesame oil and cook the ground turkey until browned; set aside.

In the same pan, add remaining sesame oil, garlic, and ginger. Sauté for 1 minute.

Add the vegetables and stir-fry for 5–6 minutes until tender-crisp.

Return the turkey to the pan. Stir in soy sauce and hoisin sauce. Cook for another 2–3 minutes until everything is well coated and heated through.

Serve hot over rice or noodles.

Preheat oven to 375°F (190°C).

Brown the ground turkey in a skillet, then drain excess fat.

Add tomatoes, corn, quinoa, cumin, chili powder, salt, and pepper. Simmer for 5–7 minutes.

Fill each bell pepper half with the mixture and place them in a baking dish.

Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until peppers are tender and lightly browned.

Serve warm, optional topping: avocado or Greek yogurt.

In a large pot or Dutch oven, cook the ground turkey over medium heat until browned. Drain excess fat.

Stir in tomato sauce, tomato paste, kidney beans, black beans, chili powder, paprika, cumin, salt, and pepper.

Bring to a boil, then reduce heat and let simmer for 15–20 minutes, stirring occasionally, until flavors meld together and chili thickens.

Serve hot with cornbread or a dollop of sour cream.