Only Have Ground Turkey? Make This Flavor-Packed Stir Fry

 

Only have ground turkey and no dinner plan? This flavor-packed ground turkey stir fry turns simple fridge staples into a fast, healthy, and satisfying weeknight meal everyone will love.

Only Have Ground Turkey? Make This Flavor-Packed Stir Fry

Some nights, dinner starts with standing in front of the fridge, staring at what’s inside, and hoping inspiration strikes. You’ve got ground turkey… and not much else that sounds exciting. You could make burgers. You could make tacos. But sometimes, you just want something different.

That’s exactly how this flavor-packed ground turkey stir fry came to be. It’s my go-to “use what I have” dinner that turns a basic protein into something colorful, cozy, and completely crave-worthy. With a quick homemade sauce, fresh veggies, and a handful of my Asian pantry staples, this meal comes together fast — and give you much more variety than another turkey burger.  

If you’ve ever wondered what to do with ground turkey that isn’t boring, this easy stir fry might just become your new weeknight favorite.

Enjoy!

Ingredients

This stir fry is built around easy, flexible ingredients you probably already have — with a sauce that brings everything together in the best way.

For the Stir Fry Sauce

• Chicken Broth – Creates a savory base without being heavy

• Low-Sodium Soy Sauce – Adds depth and umami flavor

• Maple Syrup – Balances the salty sauce with gentle sweetness

• Rice Vinegar – Brightens everything up

• Chili Paste (Sambal Oelek) – Adds gentle heat (adjust to taste)

• Toasted Sesame Oil – Gives that classic stir fry aroma

• Fresh Ginger – Adds warmth and freshness

• Garlic Powder – Boosts savory flavor

• Cornstarch – Thickens the sauce so it coats every bite

For the Stir Fry

• Ground Turkey – Lean, versatile, and perfect for quick dinners

• Mini Sweet Peppers – Add color and natural sweetness

• Zucchini – Light, tender, and great for soaking up sauce

• Green Onions – Adds fresh onion flavor without overpowering

• Edamame – Boosts protein and texture

• Cashews – Adds crunch and richness

• Canola Oil – For high-heat cooking

• Salt & Pepper – Simple seasoning goes a long way

• Sesame Seeds – For garnish

• Hot Rice – The perfect base for soaking up the sauce

-- Let’s Make It Together

This stir fry comes together quickly once you start, so it helps to have everything ready.

Step 1: Make the Sauce -  In a bowl or measuring cup, whisk together all of the sauce ingredients until smooth. Set aside.

Step 2: Brown the Turkey -  Heat 1 tablespoon oil in a large skillet over medium-high heat.  Add the ground turkey, season with salt and pepper, and cook while crumbling until fully cooked.  Transfer to a plate.

Step 3: Cook the Vegetables -  Add the remaining oil to the skillet.  Add peppers, zucchini, and the white parts of the green onions.  Cook until crisp-tender, about 5 minutes.  Stir in the cashews and toast briefly.

Step 4: Bring It All Together - Return turkey to the skillet.  Add edamame and pour in the sauce.  Stir until everything is coated and the sauce thickens.

Step 5: Finish and Serve - Remove from heat.  Garnish with sesame seeds and green onion tops.  Serve hot over rice.

-- Perfecting the Cooking Process

The key to great texture in this stir fry is cooking each component separately first. Browning the turkey before adding vegetables keeps it juicy instead of steamed, while letting the sauce thicken at the end ensures every bite is glossy, flavorful, and well-balanced.

-- Add Your Touch

This recipe is very forgiving — feel free to make it your own.

Try adding:

• Broccoli or snap peas
• Mushrooms
• Water chestnuts
• Bell peppers
• A squeeze of lime at the end

You can also swap rice for quinoa, cauliflower rice, or noodles.

Set the Mood

If you'd like to create a whole atmosphere to enjoy this dish I've put together some tips to help you set the mood for this wonderful stir fry.  

If ground turkey is a regular in your fridge, this stir fry is one recipe you’ll want in your back pocket. It’s fast, flexible, and endlessly satisfying — perfect for busy nights when you still want something homemade.

If you enjoyed this recipe, you might also love:

• Chicken Avocado Caprese Salad

• Bacon Ranch Chicken for Two

• Mini Sheet Pan Chicken Tostadas

Before You Start 

• Can I make this ahead? Yes, it reheats well for up to 3 days.

• Is it spicy? This is mild as written — you can adjust chili paste to taste.

• Can I freeze it? The sauce freezes well, but veggies will soften after thawing.

• What pan works best? A wide skillet or wok will give you the best results.

• Can I use frozen veggies? Yes, just thaw and drain first.

• How do I keep it from getting watery? Cook veggies hot and fast and don’t overcrowd the pan.

 

 

 

Instant Pot Pork Chops with Creamy Mushroom Gravy

These Instant Pot pork chops with creamy mushroom gravy are tender, flavorful, and easy to make in one pot. A comforting dinner recipe with rich sauce and simple ingredients, perfect for busy nights.

 Instant Pot Pork Chops with Creamy Mushroom Gravy

There’s something about pork chops and homemade gravy that just feels like comfort on a plate.

It’s the kind of meal that reminds you of slow, cozy dinners — but let’s be honest, most nights we don’t have hours to spend in the kitchen anymore. That’s where the Instant Pot comes in.

With a quick sauté, a short pressure cook, and a simple creamy mushroom gravy made right in the same pot, these pork chops turn out incredibly tender and full of flavor every time. No dry meat, no complicated steps, and no stack of dishes waiting when you’re done.

This is one of those reliable recipes you’ll find yourself coming back to again and again — especially on nights when you want real comfort food without a lot of effort.

If you love rich gravy, juicy pork chops, and easy one-pot dinners, this recipe is about to become a favorite.

Enjoy!

Ingredients

This recipe uses simple, comforting ingredients that come together to create tender pork chops and a rich, creamy gravy.

• Bone-In Pork Chops - Thick-cut chops stay juicy and tender under pressure and add extra flavor to the sauce.

• Steak Seasoning - An easy way to layer in savory, peppery flavor without measuring multiple spices.

• Olive Oil - Helps create a golden crust when browning the pork chops.

• Unsalted Butter - Adds richness and forms the base of the creamy gravy.

• Garlic - Brings warmth and depth to the sauce.

• White Onion - Softens as it cooks and adds natural sweetness to the gravy.

• Fresh Mushrooms - Provide earthy flavor and hearty texture.

• Chicken Broth - Deglazes the pot and builds the foundation of the sauce.

• Kosher Salt and Black Pepper - Enhances all the flavors in the dish.

• Cornstarch - Thickens the gravy into a smooth, silky sauce.

• Heavy Whipping Cream - Creates the rich, creamy finish that makes this dish feel extra comforting.

-- Let’s Make It Together

First, turn your Instant Pot to sauté and add the olive oil. Season the pork chops with steak seasoning and brown them for a few minutes on each side. This step builds flavor, so don’t rush it. Set the pork chops aside once they’re golden.

Add the butter to the pot, followed by the mushrooms, onion, and garlic. Sauté until softened and fragrant.

Pour in the chicken broth, salt, and pepper, then use a wooden spoon to scrape up all the browned bits from the bottom. This is where so much flavor lives.

Return the pork chops to the pot, secure the lid, and pressure cook on high for 15 minutes. Let the pressure release naturally for 10 minutes before finishing with a quick release.

Transfer the pork chops to a serving dish.

Switch back to sauté mode. Whisk together the cornstarch with some hot broth, then stir it into the pot. Cook until thickened, then whisk in the cream. Taste and adjust seasoning.

Pour the gravy over the pork chops and serve warm.

 

-- Perfecting the Cooking Process

The key to tender pork chops in the Instant Pot is browning first and allowing a short natural pressure release. Searing locks in flavor, while the natural release keeps the meat from tightening too quickly. Together, these steps ensure juicy pork and a rich, well-developed gravy.

-- Add Your Touch

This recipe is easy to customize based on what you love.

Add fresh thyme or rosemary for an herby twist. Stir in a splash of white wine before pressure cooking for extra depth. Swap mushrooms for bell peppers if you prefer. Or finish with chopped parsley for a fresh pop of color.

Make it yours — this gravy welcomes creativity.

Set the Mood

See my tips below to create a wonderful atmosphere for enjoying your meal.

If you’re craving comfort food that fits into real life, these Instant Pot pork chops deliver every time. They’re rich, satisfying, and easy enough for busy nights.

If you loved this recipe, you may also enjoy:

• My Slow Cooker Chicken Tortilla Soup

• Garlic Herb Chicken Bowls

• Baked Ranch Chicken for Two

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Before You Start

• Can I use bone-in pork chops? Yes, but increase the cook time slightly and watch closely to avoid drying.

• Do I have to use mushrooms? No. You can omit them or substitute peppers or extra onion.

• What if my gravy is too thin? Simmer longer on sauté or add a little more slurry.

• Can I make this ahead? Yes. Store in an airtight container up to 3 days and reheat gently.

• Can I freeze leftovers? The pork freezes well, but cream sauces may separate slightly when thawed.

 

 

 

Slow Cooker Chicken Tortilla Soup (Bold Flavor, Easy Prep)

 

This slow cooker chicken tortilla soup is bold, cozy, and easy to make with simple ingredients and hands-off cooking. Perfect for chilly days when you want big flavor without extra work.

Slow Cooker Chicken Tortilla Soup (Bold Flavor, Easy Prep)

Lately here in California, the weather can’t seem to make up its mind. One day it feels like spring — sunny skies, open windows, and afternoon walks — and the next, it’s cold, gray, and pouring rain like winter never left.

And on those dreary, rainy days, all I want is something warm, comforting, and waiting for me at dinnertime.

That’s exactly why this slow cooker chicken tortilla soup has become one of my favorites.

It’s the kind of recipe you can throw together in the morning, let simmer quietly all day, and come back to later when the house smells amazing and dinner is basically done. Almost hands-off cooking — but with a big, bold payoff.

Between the fire-roasted tomatoes, warm spices, tender chicken, and cozy broth, every spoonful is full of flavor. Add a handful of crispy tortilla strips and your favorite toppings, and suddenly it feels like you put in way more effort than you actually did.

If you love comfort food that doesn’t require standing over the stove, this soup is for you.

Ingredients

This soup is made with simple pantry staples, but when they come together, the flavor is anything but basic.

Each ingredient plays a role in building a rich, comforting broth that tastes like it simmered all day — because it did.

• Chicken Breasts - Lean, tender, and perfect for slow cooking until they fall apart.

• Onion & Garlic - The flavor base that gives the soup depth and warmth.

• Black Beans - Add heartiness and extra protein.

• Fire-Roasted Tomatoes - Bring a subtle smoky flavor that makes the broth taste richer.

• Fresh Cilantro - Adds brightness and freshness

• Chili Powder & Cumin - Create that classic tortilla soup warmth.

• Chicken Broth - Forms the base of the soup and carries all the flavors.

• Bell Peppers & Corn - Add color, texture, and natural sweetness.

• Corn Tortillas & Oil - Used for crispy homemade tortilla strips — optional, but delicious.

• Optional Toppings - Cheese, avocado, sour cream, and lime take this soup to the next level.

-- Let’s Make It Together

This is one of those recipes that feels almost too easy for how good it turns out.

Start by laying the chicken breasts in an even layer in the bottom of your slow cooker.

Scatter the chopped onion, garlic, black beans, tomatoes, cilantro, chili powder, cumin, and salt over the top. Pour in the chicken broth, making sure everything is mostly covered.

Cover and cook on low for 6 hours, until the chicken is tender and easy to shred.

During the last hour of cooking, stir in the chopped bell peppers and frozen corn. This keeps them colorful and slightly crisp instead of mushy.

Once the chicken is fully cooked, shred it directly in the slow cooker using two forks. Turn the heat to warm and let everything come together.

While the soup finishes, heat oil in a skillet and quickly fry the tortilla strips until golden and crispy. Drain on paper towels and season lightly with salt.

Ladle the soup into bowls, top with tortilla strips and your favorite toppings, and serve with lime wedges on the side.

-- Perfecting the Cooking Process

The key to bold flavor in this soup is letting the spices and tomatoes cook slowly with the chicken from the very beginning. Adding everything at once allows the broth to fully absorb the chili powder, cumin, and fire-roasted tomatoes, creating a deeper, more developed taste than if they were added later. This long, gentle simmer is what gives the soup its rich, comforting flavor without any extra effort.

-- Add Your Touch

This soup is easy to customize based on what you love.

If you like heat, add diced jalapeño or a pinch of cayenne. For extra richness, swirl in a little sour cream before serving. You can also use rotisserie chicken if you’re short on time — just add it during the last hour.

Sometimes I’ll set out a small topping bar and let everyone build their own bowl. It makes dinner feel special with very little extra work.

Set the Mood

If you would like to create a wonderful atmosphere that goes along with eating your delicious soup then take a look at my tips below.  They will help you set the mood for a beautiful dinner!

If you loved this slow cooker chicken tortilla soup, you might also enjoy:

• One-Pot Vegetable Tortellini Soup

• Garlic Chicken Herb Bowl

• Everyday Rustic Chicken Parmigiana

• Slow Cooker Arroz con Pollo

Comfort food doesn’t have to be complicated, and this soup proves it. I hope it becomes one of those recipes you turn to whenever the weather turns gray and you want something warm and dependable.

If you try it, I’d love to know what toppings you added.

Before You Start

Before you begin, here are a few quick tips to set you up for success:

• Can I use chicken thighs instead? Yes — thighs work well and stay extra juicy.

• Can I make this ahead? Yes — this soup tastes even better the next day and reheats beautifully.

• Do I have to make homemade tortilla strips? No — store-bought tortilla chips work just fine.

• Can I make this spicier? Add jalapeño, hot sauce, or extra chili powder to taste.

• How long do leftovers keep? Store in an airtight container for up to 4 days in the refrigerator.

• Can I freeze this soup? Yes — freeze without toppings for up to 3 months.

 

 

 

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