Pharmacy Notices
Lunch | Dinner

Basic Turkey

  • 2-3 Mins

    Prep Time

  • 5-10 Mins

    Cook Time

  • 2

    Servings

  • 165 Calories
  • 8g Fat
  • 1g Carbs
  • 22g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 2 Servings
  • 165 Calories
  • 8g Fat
  • 1g Carbs
  • 22g Protein
  • 7-13 Mins Total Time
  • ½ lb Lean Ground Turkey
  • ¼ Cup Water
  • ½ Cup Vegetable Stock, more depending on consistency
Recipe adapted from The Baby & Toddler Cookbook

Nourishment Note

Instructions

  • 2 Servings
  • 165 Calories
  • 8g Fat
  • 1g Carbs
  • 22g Protein
  • 7-13 Mins Total Time
  • 1

    Wash Hands Wash hands thoroughly and wipe down kitchen counters to create a clean working space.

  • 2

    Heat Skillet Heat a large skillet over medium heat.

  • 3

    Cook Turkey To the skillet, combine the turkey and water. Using a wooden spoon, break up the turkey and stir constantly. Cook until the meat is no longer pink and appears “well-done”. It’s important that the meat has no visible pink spots to prevent possible food borne illness. Be sure to thoroughly wash hands after handling raw turkey meat.

  • 4

    Allow to Cool Remove from heat and allow to cool. Optional: drain turkey meat in a mesh strainer to remove the liquid fat.

  • 5

    Blend with Vegetable Stock To a blender, combine the cooked turkey meat with 1 tablespoon of vegetable stock. Blend. Continue to blend, adding 1 tablespoon of liquid at a time until the meat is at the desired consistency.

  • 6

    Clean Area Thoroughly wipe down counters and areas where raw turkey meat was exposed to.

  • 7

    Store Refrigerate the turkey meat in a sealed container within 2 hours of preparation. Turkey meat can also be frozen for up to 1 month in a sealed container.

Recipe adapted from The Baby & Toddler Cookbook

Allergen Swap

  • NNone

    No allergens for this recipe

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