4 Easy Dinner Recipes

Slow-Cooker Turkey Chili with Butternut Squash

Total Servings: 6

Total Calories: 276cal

Preparation Time: 20 minutes

Cooking Time: 4 hours

Total Time: 4 hours 20 minutes


  • 1 lb lean ground turkey
  • 1 crushed tomato
  • 1 can of kidney beans
  • 1 large onion, diced
  • 4 cups cubed butternut squash
  • 1 tablespoon finely chopped fresh garlic
  • ½teaspoon ground cinnamon
  • ¾ teaspoon salt
  • ¼ teaspoon cayenne
  • 1 cup shredded sharp Cheddar cheese
  • ½ cup sliced scallions for serving
  • Hot sauce for serving
  • 1 cup water
  • ¼ cup tomato paste
  • 3 tablespoon chili powder
  • 1 tablespoon ground cumin


1. Spray a big non-stick skillet with cooking spray, and put the skillet over medium heat.

2. Add turkey and cook, breaking it into chunks, for 5-6 minutes or until it is no longer pink. Transfer to a slow cooker of 5 to 6 quarts. Add tomatoes, kidney beans, onion, squash, water, tomato paste, chili powder, cumin, garlic, cinnamon, salt, and cayenne pepper in a slow cooker.

3. Cook on High for 4 hours, covered. Remove the cover and mix thoroughly. If preferred, serve with Cheddar, scallions, and spicy sauce.

Turkey Kofta

Total Servings: 4 (2 koftas for each)

Total Calories: 344cal

Preparation Time: 05 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes


  • 575g turkey mince
  • 20g coriander leaves
  • 1 medium onion
  • 2 teaspoon ground cumin seeds
  • 1 clove garlic
  • 2 tablespoons olive oil


1. Before cooking, preheat the grill and line the grill rack with aluminum foil. Put all ingredients in a food processor and pulse for 1 to 2 minutes or until a cohesive mixture forms.

2. You will also need 8 wooden kebab skewers. The mixture is divided into eight portions, formed around the drained kebab sticks, by pressing the combination firmly onto the bars.

3. Coat the koftas with some of the oil, then lay them on the foillined grill rack and cook for 8-10 minutes on a grill that has been preheated. Turn occasionally while grilling and brush as necessary with a small amount of oil.

Hearty Turkey Chili

Total Servings: 6

Total Calories: 330cal

Preparation Time: 10 minutes

Cooking Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes


  • 1 tablespoon canola
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¼ cup chili powder
  • Pinch of ground cinnamon
  • 2 bay leaves
  • 2 lb. lean ground turkey
  • 2 tablespoon tomato paste
  • 2 tbsp dark chocolate
  • 1½ cups dark beer
  • 1 tablespoon chopped chipotle pepper
  • 2 ½ cups whole peeled tomatoes
  • 1 ¾ cups canned white beans, rinsed and drained
  • 1 ¾ cups canned pinto beans, rinsed and drained
  • Salt and black pepper to taste


1. In a large pot, heat the oil. Add onion and garlic then cook it for five minutes. Add the cumin, oregano, cinnamon, chili powder, and bay leaves, and cook for another 2-3 minutes until the spices smell very good.

2. Stir the turkey and tomato paste until it’s no longer pink. Add the chocolate, beer, chipotle, and tomatoes. Squeeze each tomato between your fingers, so it’s still chunky but not whole. Turn the heat down then cook for 45 minutes.

3. Add the pepper, beans and salt to taste. Cook the beans until they are hot. Serve with whatever garnishes you like.

Paleo Turkey Bolognese with Garlic Spaghetti Squash

Total Servings: 4

Total Calories: 370cal

Preparation Time: 10 minutes

Cooking Time: 1 hour 10 minutes

Total Time: 1 hour 20 minutes


  • 1 medium spaghetti squash
  • 1 bulb garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 pound ground turkey
  • 1 cup finely chopped carrots
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • 4 cloves garlic, minced
  • 3 tablespoon tomato paste
  • ½ cup dry red wine
  • 3 ¼ cups crushed tomatoes
  • 1 teaspoon dried oregano, crushed
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon fennel seeds, lightly crushed
  • ¾ teaspoon salt, divided
  • ¾ teaspoon pepper, divided
  • ½ cup reduced-sodium chicken broth


1. Preheat oven to 375 degrees Fahrenheit. Cut squash lengthwise and remove the seeds.

2. Place cut-side-down squash halves in a large baking dish. Prick skin all over with a fork. Remove ½ -inch from the garlic head. Place cut-end up in squash baking dish. Drizzle 1 tbsp olive oil. Heat 1 tbsp oil in the big pot on medium while the squash bakes.

3. Add garlic, turkey, carrots, onion, and celery. Stir in tomato paste. Stir in red wine. Boil broth. Fork-shred each squash piece and placed it in a bowl. Squeeze garlic bulb from bottom to pop out cloves into a small bowl when cool.

4. Garlic gets the remaining 1 tablespoon of oil. Mash with a fork. Add mashed garlic and 1/4 teaspoon salt and pepper to spaghetti squash.

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