Ground Turkey, Veggies and Rice


You know I don’t love cooking.

It’s not the process of it really. It’s the process of it while trying to manage 4 kids. And then all the clean-up. Yikes.

So I try to keep it simple and cook earlier in the day. I meal-plan a month at a time so I don’t have to use my mental energy every day to think of something.

But last night, it was supposed to be Turkey Tacos…again, and I just needed something fresh. I had a pound of ground turkey to use for dinner anyway, so I decided to try a new recipe. I found one that looked like a good base and then modified it to fit our family’s preferences and what ingredients I had on hand. It turned out so TASTY and I’m excited to add this one to the line-up. There isn’t a bad ingredient in the whole thing; so guilt-free eating!

I like adding my favorite recipes to the blog so I have a quick place to reference my go-tos. I hope you try it and love it.

1 lb ground turkey

1 teaspoon fennel seed (optional)

1 tsp thyme

1814teaspoon Seasoned Salt

1/2 tsp pepper

4 cups cooked rice or quinoa

2 stalks celery, diced

2 carrots, diced

1 green pepper, chopped (optional, I left out because my kids would complain!)

1 small onion, diced

1-2 tsp minced garlic

1.5 cups chicken broth (I add Better Than Bouillon to water)

vegetable or grapeseed oil


  • Sprinkle the seasoned salt, thyme and (if using) fennel seed over the ground turkey. Mix well.
  • Add a touch of oil to the pan and add turkey mixture. Over medium-high heat cook and stir turkey until browned; drain well. While the turkey is draining add the vegetables to the hot pan and saute for about 5 minutes. Add the turkey back into the pan and mix. Add chicken broth.
  • When broth comes to a boil reduce heat, cover and simmer for approx 20-30 minutes, stirring occasionally until liquid is absorbed.
  • Cook desired amount of rice or quinoa.
  • Pour desired amount of turkey-veggie mix over rice.


  1. Cathy Wheeler says:

    going to try this tomorrow. can’t wait! up my alley.