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20 Easy Winter Dinners Using Ground Turkey or Chicken

ByNick Garcia
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Ground turkey and chicken are flexible starting points for winter dinners. These recipes use them in skillets, soups, casseroles, and slow-cooker dishes with vegetables and rice.

Handle poultry safely

  • Keep raw poultry refrigerated until cooking.
  • Use a thermometer to confirm 165°F.
  • Thaw frozen poultry in the refrigerator before slow cooking.

Before you start cooking

Every recipe includes serving count, ingredient quantities, preparation time, cooking time, and complete directions. Cooking times are estimates, so check tenderness and safe temperatures before serving. Where cooked rice or cooked lentils are listed, prepare them according to the package directions first; that separate cooking time is not included.

Grocery prices vary by location and season. The budget tips focus on affordable staples, overlapping ingredients, and reducing food waste rather than promising a fixed cost per serving.

How the protein estimates were calculated

These are conservative ingredient-based estimates, not a complete nutrition analysis. Poultry recipes count 1 1/2 pounds as six 4-ounce portions, assume 20 grams of protein per 4 ounces of raw poultry, and divide the recipe into four servings for about 30 grams each. Greek yogurt recipes assume 10 grams per 100 grams, cottage cheese recipes assume 11 grams per 100 grams, and eggs count as 6 grams each. Other ingredients may add protein but are not counted. Check your product labels and divide the finished dish into the stated number of equal portions.

Jump to a recipe

  1. Chili-Spiced Turkey and Sweet Potato Rice Skillet
  2. Ginger-Spiced Turkey and Butternut Squash Soup
  3. Garlic-Herb Turkey and Cabbage and Carrot Rice Casserole
  4. Rosemary Turkey and Mushroom and Carrot Crockpot Stew
  5. Smoky Turkey and Pumpkin Rice Skillet
  6. Thyme Turkey and Apple and Carrot Soup
  7. Curried Turkey and Cauliflower Rice Casserole
  8. Sage Turkey and Potato and Celery Crockpot Stew
  9. Chili-Spiced Turkey and Spinach and Carrot Rice Skillet
  10. Ginger-Spiced Turkey and Green Bean and Carrot Soup
  11. Garlic-Herb Chicken and Sweet Potato Crockpot Stew
  12. Rosemary Chicken and Butternut Squash Rice Skillet
  13. Smoky Chicken and Cabbage and Carrot Soup
  14. Thyme Chicken and Mushroom and Carrot Rice Casserole
  15. Curried Chicken and Pumpkin Crockpot Stew
  16. Sage Chicken and Apple and Carrot Rice Skillet
  17. Chili-Spiced Chicken and Cauliflower Soup
  18. Ginger-Spiced Chicken and Potato and Celery Rice Casserole
  19. Garlic-Herb Chicken and Spinach and Carrot Crockpot Stew
  20. Rosemary Chicken and Green Bean and Carrot Rice Skillet

1. Chili-Spiced Turkey and Sweet Potato Rice Skillet

Servings: 4   Prep: 15 minutes   Cook: 40 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds lean ground turkey
  • 2 medium sweet potatoes, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 3 cups cooked brown rice
  • 2 tablespoons lime juice

Instructions

  1. Heat the olive oil in a large deep skillet over medium heat. Cook the onion for 5 minutes, then stir in the garlic for 30 seconds.
  2. If using chicken or ground turkey, add it now. Cook for 8 to 10 minutes, stirring and breaking up ground meat, until the poultry reaches 165°F. Transfer it to a clean plate.
  3. Add the vegetables, spices, tomatoes with their juices, and broth to the skillet. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the firm vegetables are tender. If using pumpkin puree, stir it thoroughly into the liquid.
  4. Add cooked poultry, or the listed canned beans or cooked lentils, and the cooked rice. Cover and cook for 5 to 8 minutes, stirring once, until hot throughout. If the rice or protein was refrigerated, bring the finished mixture to 165°F.
  5. Stir in the finishing ingredient and divide among four bowls. Add a splash of broth if the rice mixture becomes too dry.

Budget and prep tip: This recipe starts with cooked rice, not dry rice. Cook the rice ahead according to the package directions and cool it promptly if you are saving it for later.

2. Ginger-Spiced Turkey and Butternut Squash Soup

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds lean ground turkey
  • 4 cups peeled butternut squash, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
  • 4 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
  2. For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
  3. Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
  4. Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
  5. Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.

Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.

3. Garlic-Herb Turkey and Cabbage and Carrot Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds lean ground turkey
  • 4 cups thinly sliced cabbage and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 3 cups cooked brown rice
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup shredded part-skim mozzarella
  • 2 tablespoons chopped parsley

Instructions

  1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
  2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
  3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
  4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
  5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

4. Rosemary Turkey and Mushroom and Carrot Crockpot Stew

Servings: 4   Prep: 20 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds lean ground turkey
  • 8 ounces mushrooms, sliced, and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

5. Smoky Turkey and Pumpkin Rice Skillet

Servings: 4   Prep: 15 minutes   Cook: 40 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds lean ground turkey
  • 1 1/2 cups plain canned pumpkin puree and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika and 1 teaspoon ground cumin
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 3 cups cooked brown rice
  • 2 tablespoons lime juice

Instructions

  1. Heat the olive oil in a large deep skillet over medium heat. Cook the onion for 5 minutes, then stir in the garlic for 30 seconds.
  2. If using chicken or ground turkey, add it now. Cook for 8 to 10 minutes, stirring and breaking up ground meat, until the poultry reaches 165°F. Transfer it to a clean plate.
  3. Add the vegetables, spices, tomatoes with their juices, and broth to the skillet. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the firm vegetables are tender. If using pumpkin puree, stir it thoroughly into the liquid.
  4. Add cooked poultry, or the listed canned beans or cooked lentils, and the cooked rice. Cover and cook for 5 to 8 minutes, stirring once, until hot throughout. If the rice or protein was refrigerated, bring the finished mixture to 165°F.
  5. Stir in the finishing ingredient and divide among four bowls. Add a splash of broth if the rice mixture becomes too dry.

Budget and prep tip: This recipe starts with cooked rice, not dry rice. Cook the rice ahead according to the package directions and cool it promptly if you are saving it for later.

6. Thyme Turkey and Apple and Carrot Soup

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds lean ground turkey
  • 2 firm apples, diced, and 3 carrots, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme and 1/4 teaspoon black pepper
  • 4 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1 tablespoon apple cider vinegar
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
  2. For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
  3. Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
  4. Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
  5. Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.

Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.

7. Curried Turkey and Cauliflower Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds lean ground turkey
  • 4 cups small cauliflower florets and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free curry powder
  • 3 cups cooked brown rice
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup shredded part-skim mozzarella
  • 2 tablespoons lemon juice

Instructions

  1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
  2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
  3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
  4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
  5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

8. Sage Turkey and Potato and Celery Crockpot Stew

Servings: 4   Prep: 20 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds lean ground turkey
  • 1 pound potatoes, cut into 1/2-inch cubes, and 2 celery stalks, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

9. Chili-Spiced Turkey and Spinach and Carrot Rice Skillet

Servings: 4   Prep: 15 minutes   Cook: 40 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds lean ground turkey
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry, and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 3 cups cooked brown rice
  • 2 tablespoons lime juice

Instructions

  1. Heat the olive oil in a large deep skillet over medium heat. Cook the onion for 5 minutes, then stir in the garlic for 30 seconds.
  2. If using chicken or ground turkey, add it now. Cook for 8 to 10 minutes, stirring and breaking up ground meat, until the poultry reaches 165°F. Transfer it to a clean plate.
  3. Add the vegetables, spices, tomatoes with their juices, and broth to the skillet. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the firm vegetables are tender. If using pumpkin puree, stir it thoroughly into the liquid.
  4. Add cooked poultry, or the listed canned beans or cooked lentils, and the cooked rice. Cover and cook for 5 to 8 minutes, stirring once, until hot throughout. If the rice or protein was refrigerated, bring the finished mixture to 165°F.
  5. Stir in the finishing ingredient and divide among four bowls. Add a splash of broth if the rice mixture becomes too dry.

Budget and prep tip: This recipe starts with cooked rice, not dry rice. Cook the rice ahead according to the package directions and cool it promptly if you are saving it for later.

10. Ginger-Spiced Turkey and Green Bean and Carrot Soup

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds lean ground turkey
  • 3 cups frozen cut green beans and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
  • 4 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
  2. For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
  3. Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
  4. Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
  5. Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.

Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.

11. Garlic-Herb Chicken and Sweet Potato Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 2 medium sweet potatoes, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons chopped parsley
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

12. Rosemary Chicken and Butternut Squash Rice Skillet

Servings: 4   Prep: 15 minutes   Cook: 40 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 4 cups peeled butternut squash, cut into 1/2-inch cubes
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 3 cups cooked brown rice
  • 2 tablespoons lemon juice

Instructions

  1. Heat the olive oil in a large deep skillet over medium heat. Cook the onion for 5 minutes, then stir in the garlic for 30 seconds.
  2. If using chicken or ground turkey, add it now. Cook for 8 to 10 minutes, stirring and breaking up ground meat, until the poultry reaches 165°F. Transfer it to a clean plate.
  3. Add the vegetables, spices, tomatoes with their juices, and broth to the skillet. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the firm vegetables are tender. If using pumpkin puree, stir it thoroughly into the liquid.
  4. Add cooked poultry, or the listed canned beans or cooked lentils, and the cooked rice. Cover and cook for 5 to 8 minutes, stirring once, until hot throughout. If the rice or protein was refrigerated, bring the finished mixture to 165°F.
  5. Stir in the finishing ingredient and divide among four bowls. Add a splash of broth if the rice mixture becomes too dry.

Budget and prep tip: This recipe starts with cooked rice, not dry rice. Cook the rice ahead according to the package directions and cool it promptly if you are saving it for later.

13. Smoky Chicken and Cabbage and Carrot Soup

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 4 cups thinly sliced cabbage and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon smoked paprika and 1 teaspoon ground cumin
  • 4 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lime juice
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
  2. For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
  3. Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
  4. Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
  5. Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.

Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.

14. Thyme Chicken and Mushroom and Carrot Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 8 ounces mushrooms, sliced, and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme and 1/4 teaspoon black pepper
  • 3 cups cooked brown rice
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup shredded part-skim mozzarella
  • 1 tablespoon apple cider vinegar

Instructions

  1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
  2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
  3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
  4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
  5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

15. Curried Chicken and Pumpkin Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 1 1/2 cups plain canned pumpkin puree and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free curry powder
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lemon juice
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

16. Sage Chicken and Apple and Carrot Rice Skillet

Servings: 4   Prep: 15 minutes   Cook: 40 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 2 firm apples, diced, and 3 carrots, thinly sliced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rubbed sage and 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 3 cups cooked brown rice
  • 2 tablespoons lemon juice

Instructions

  1. Heat the olive oil in a large deep skillet over medium heat. Cook the onion for 5 minutes, then stir in the garlic for 30 seconds.
  2. If using chicken or ground turkey, add it now. Cook for 8 to 10 minutes, stirring and breaking up ground meat, until the poultry reaches 165°F. Transfer it to a clean plate.
  3. Add the vegetables, spices, tomatoes with their juices, and broth to the skillet. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the firm vegetables are tender. If using pumpkin puree, stir it thoroughly into the liquid.
  4. Add cooked poultry, or the listed canned beans or cooked lentils, and the cooked rice. Cover and cook for 5 to 8 minutes, stirring once, until hot throughout. If the rice or protein was refrigerated, bring the finished mixture to 165°F.
  5. Stir in the finishing ingredient and divide among four bowls. Add a splash of broth if the rice mixture becomes too dry.

Budget and prep tip: This recipe starts with cooked rice, not dry rice. Cook the rice ahead according to the package directions and cool it promptly if you are saving it for later.

17. Chili-Spiced Chicken and Cauliflower Soup

Servings: 4   Prep: 15 minutes   Cook: 45 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 4 cups small cauliflower florets and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 2 teaspoons gluten-free salt-free chili powder and 1 teaspoon ground cumin
  • 4 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons lime juice
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Heat the olive oil in a large soup pot over medium heat. Cook the onion for 5 minutes, stirring, then add the garlic for 30 seconds.
  2. For ground turkey, add it now and cook for 8 to 10 minutes, breaking it up, until it reaches 165°F. For chicken, stir in the raw chicken pieces and cook for 3 minutes; they will finish cooking in the broth. For legumes, proceed to the next step.
  3. Add the vegetables, seasonings, broth, tomatoes with their juices, primary beans or lentils if using them, and any additional white beans. Stir well, bring to a simmer, and reduce the heat.
  4. Cover loosely and simmer for 25 to 35 minutes, stirring occasionally, until the vegetables are tender. Dry lentils may need 35 to 45 minutes; add water if needed. Chicken must reach 165°F in the thickest piece.
  5. Stir in the listed finishing ingredient. Mash a small amount of beans if you want a thicker texture. Divide the pot into four equal servings and serve warm.

Budget and prep tip: Use frozen diced squash if peeling a whole squash makes the recipe inconvenient. For cooked lentils instead of dry, use about 4 cups, reduce broth by 2 cups, and simmer just until the vegetables are tender.

18. Ginger-Spiced Chicken and Potato and Celery Rice Casserole

Servings: 4   Prep: 20 minutes   Cook: 60 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 1 pound potatoes, cut into 1/2-inch cubes, and 2 celery stalks, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon ground ginger, 1/2 teaspoon ground cumin, and 1/4 teaspoon ground cinnamon
  • 3 cups cooked brown rice
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 1/2 cup plain nonfat Greek yogurt
  • 1/2 cup shredded part-skim mozzarella
  • 2 tablespoons lemon juice

Instructions

  1. Heat the oven to 400°F. Set out a 9-by-13-inch baking dish. This casserole uses cooked rice and, if listed, cooked lentils.
  2. Heat the olive oil in a deep skillet. Cook the onion for 5 minutes, then add the garlic. For chicken or turkey, add the poultry and cook for 8 to 10 minutes, breaking up ground turkey, until it reaches 165°F. Transfer to a clean plate.
  3. Add the vegetables, seasonings, tomatoes with their juices, and broth. Cover and simmer for 15 to 20 minutes, until the vegetables are tender. Stir in the cooked poultry or beans or lentils.
  4. Remove the skillet from the heat. Fold in the cooked rice and yogurt. Spread in the baking dish and sprinkle the mozzarella evenly over the top.
  5. Bake for 20 to 25 minutes, until the center reaches 165°F and the edges bubble. Rest for 5 minutes, then add the finishing ingredient and divide into four generous portions.

Budget and prep tip: A small cheese topping gives the casserole familiar comfort-food flavor. Freeze cooled portions before they are forgotten; reheat with a spoonful of water if needed.

19. Garlic-Herb Chicken and Spinach and Carrot Crockpot Stew

Servings: 4   Prep: 15 minutes   Cook: 420 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry, and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 2 cups gluten-free unsalted chicken or vegetable broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons chopped parsley
  • 1 (15-ounce) can no-salt-added white beans, drained and rinsed

Instructions

  1. Use a 4- to 6-quart slow cooker. Thaw raw poultry in the refrigerator before starting. Keep raw poultry and its utensils separate from other food.
  2. If using ground turkey, heat the olive oil in a skillet over medium heat. Add the turkey and onion and cook for 8 to 10 minutes, breaking the turkey into small pieces, until it reaches 165°F. Transfer to the slow cooker. For chicken or legumes, add the oil and onion directly to the cooker.
  3. Add the primary protein if it is not already in the cooker, the listed vegetables, garlic, seasonings, broth, tomatoes with their juices, and any additional beans. Stir gently.
  4. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours. For lentils, allow 6 to 8 hours on LOW. The vegetables and lentils must be tender; chicken must reach 165°F in the thickest piece.
  5. Stir in the lemon or lime juice, vinegar, or parsley listed last. If the stew is thicker than you want, add hot water in 1/4-cup amounts. Divide into four equal servings.

Budget and prep tip: Canned beans are already cooked. Never substitute raw dried kidney beans in a slow cooker. Keep the lid on during cooking; start checking near the end of the time range.

20. Rosemary Chicken and Green Bean and Carrot Rice Skillet

Servings: 4   Prep: 15 minutes   Cook: 40 minutes

Estimated protein: about 30 grams per serving from the primary protein ingredients. See the calculation note above.

Ingredients

  • 1 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
  • 3 cups frozen cut green beans and 2 carrots, diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon dried rosemary, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 1/2 cup gluten-free unsalted broth
  • 3 cups cooked brown rice
  • 2 tablespoons lemon juice

Instructions

  1. Heat the olive oil in a large deep skillet over medium heat. Cook the onion for 5 minutes, then stir in the garlic for 30 seconds.
  2. If using chicken or ground turkey, add it now. Cook for 8 to 10 minutes, stirring and breaking up ground meat, until the poultry reaches 165°F. Transfer it to a clean plate.
  3. Add the vegetables, spices, tomatoes with their juices, and broth to the skillet. Cover and simmer for 15 to 20 minutes, stirring occasionally, until the firm vegetables are tender. If using pumpkin puree, stir it thoroughly into the liquid.
  4. Add cooked poultry, or the listed canned beans or cooked lentils, and the cooked rice. Cover and cook for 5 to 8 minutes, stirring once, until hot throughout. If the rice or protein was refrigerated, bring the finished mixture to 165°F.
  5. Stir in the finishing ingredient and divide among four bowls. Add a splash of broth if the rice mixture becomes too dry.

Budget and prep tip: This recipe starts with cooked rice, not dry rice. Cook the rice ahead according to the package directions and cool it promptly if you are saving it for later.

Store and reheat leftovers

Refrigerate perishable foods in shallow containers within 2 hours, or within 1 hour when the temperature is above 90°F. Keep the refrigerator at 40°F or below. Use cooked leftovers within 3 to 4 days or freeze them promptly. Reheat cooked meals to 165°F. Keep cold dairy breakfasts and snacks refrigerated until serving. See the USDA leftovers guide.

Thaw poultry before slow cooking and use a thermometer to confirm 165°F. Reheat chilled leftovers on the stove, in the microwave, or in the oven rather than using a slow cooker to warm them from cold. Read the USDA slow-cooker safety guidance for more detail.

Common questions

Can I substitute a different vegetable?

Usually. Replace a firm vegetable with a similar amount of another and cut it to the same size. Cook until tender instead of relying only on the clock. Pumpkin puree changes a sauce differently from cubed vegetables, so use a recipe written for puree when possible.

Can I double these recipes?

Yes, if your equipment is large enough. Use two sheet pans or baking dishes instead of crowding ingredients. Follow the manufacturer’s fill guidance for slow cookers. Larger batches may require more time, so check center temperature and tenderness.

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Nick's programs have helped over 50,000 people all over the world. He's been a Holistic Nutritionist and Certified Nutrition Specialist for 20 years. He takes regular diet programs and "healthifies" them turning them into fat-burning metabolism boosting programs. If you want to learn more about health focused fat loss, click "Programs" to learn more!

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