This menu is influenced by some standard Asian ingredients like soy sauce and ginger, but that’s pretty much where the influence ends as I have never witnessed recipes from any Asian cuisine listing ground turkey as a main ingredient. As I have advised in prior posts, it’s important to try to find ground turkey thigh meat (rather than the breast). There is only a small amount of additional fat content which not only adds flavor, but also helps alleviate the problem of a dry texture that ground breast meat usually presents. An added bonus is that this meal can be moved from prep stage-to stove-to table in less than 30 minutes.

Stir-fry of ground turkey thigh meat with garlic, scallions, red peppers, and slivered snow peas with a sauce of soy and ginger
Udon noodles
Steamed Bok Choy

Lime-coconut cookies

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