45+ Tasty Friday Low-Sodium Turkey Recipes for Your Meal Plan

Finding healthy, delicious meals for a Friday evening can sometimes be challenging, especially when trying to stay mindful of dietary needs.

For those looking to reduce sodium intake without sacrificing flavor, low-sodium turkey recipes are a perfect solution.

Turkey is an incredibly versatile protein that can be incorporated into a variety of dishes, from hearty casseroles to refreshing salads.

Whether you’re managing hypertension, working on improving your heart health, or simply aiming for a cleaner diet, these 45+ low-sodium turkey recipes will give you the variety and taste you crave without overwhelming your palate with salt.

45+ Tasty Friday Low-Sodium Turkey Recipes for Your Meal Plan

Eating healthy doesn’t mean you have to compromise on taste.

With these 45+ low-sodium turkey recipes, you can create flavorful meals that are not only kind to your health but also exciting to your taste buds.

By choosing turkey as your main ingredient, you’re opting for a lean protein that pairs perfectly with fresh herbs, spices, and vegetables.

Whether you prefer a comforting turkey meatball dish or a light and refreshing turkey salad, these recipes offer something for every preference and every dietary need.

So, get ready to make your Fridays both delicious and nutritious with these healthy, low-sodium turkey dishes that your whole family will love!

Turkey and Avocado Lettuce Wraps

These turkey and avocado lettuce wraps are the perfect light, low-sodium, and keto-friendly meal for a Friday lunch. With the lean protein from turkey and the healthy fats from avocado, this recipe is not only delicious but will keep you full without spiking your carbs. The crisp lettuce leaves provide the perfect wrap to hold all the ingredients together.

Ingredients:

• 6 oz lean turkey breast (sliced, low-sodium)
• 1 ripe avocado (sliced)
• 1 large Roma tomato (sliced)
• 1/4 cup shredded cheddar cheese (optional)
• 1 tbsp olive oil
• 4 large Romaine lettuce leaves
• Fresh lemon juice (optional for added flavor)
• Salt and pepper to taste (preferably low-sodium)

Instructions:

1. Lay the Romaine lettuce leaves flat on a plate.
2. Layer the slices of turkey breast on the lettuce leaves.
3. Add a few slices of avocado and tomato on top of the turkey.
4. If desired, sprinkle some shredded cheddar cheese.
5. Drizzle olive oil and a few drops of lemon juice for added flavor.
6. Season lightly with salt and pepper (use low-sodium seasoning if preferred).
7. Roll the lettuce leaves around the filling, creating a wrap.
8. Serve with a side of fresh veggies or a small portion of a low-carb salad.

These turkey and avocado lettuce wraps are the perfect low-sodium, keto-friendly lunch that’s refreshing, filling, and packed with essential nutrients. The turkey provides lean protein, while the avocado gives you healthy fats to keep you energized throughout the day. Plus, with the crunch of the lettuce and the creamy texture of avocado, each bite feels like a treat. These wraps are easy to prepare and perfect for meal prep!

Turkey Zucchini Noodles with Pesto

This Turkey Zucchini Noodles with Pesto recipe is a flavorful and healthy alternative to traditional pasta dishes. With zucchini noodles (zoodles) replacing carb-heavy pasta, and lean turkey as the protein source, it’s a fantastic low-sodium, keto-friendly dish. The homemade pesto brings an aromatic herb-infused twist to the meal, making it perfect for a Friday lunch.

Ingredients:

• 1 lb ground turkey (lean, low-sodium)
• 2 medium zucchinis (spiralized into noodles)
• 1/4 cup fresh basil leaves
• 2 tbsp pine nuts (or walnuts)
• 2 cloves garlic
• 1/4 cup extra virgin olive oil
• 2 tbsp Parmesan cheese (optional)
• Salt and pepper to taste (preferably low-sodium)

Instructions:

1. In a pan, cook the ground turkey over medium heat until browned and fully cooked, breaking it apart as it cooks. Set aside.
2. For the pesto: In a food processor, combine the basil, pine nuts, garlic, olive oil, and Parmesan cheese (if using). Blend until smooth, adding salt and pepper to taste.
3. Sauté the zucchini noodles in a pan with a splash of olive oil for 2-3 minutes until tender but still crisp.
4. Mix the cooked turkey with the pesto, then toss in the zucchini noodles. Stir everything together to combine.
5. Serve immediately, garnished with additional Parmesan if desired.

Turkey Zucchini Noodles with Pesto is an incredibly satisfying and healthy option for your Friday lunch. The turkey adds protein without the high sodium content, and the zucchini noodles are a fantastic low-carb alternative to pasta. The pesto sauce, made fresh, brings a burst of flavor with every bite. This recipe is an ideal choice for those looking to enjoy a delicious, keto-friendly meal that won’t leave them feeling sluggish afterward.

Turkey and Spinach Stuffed Bell Peppers

Turkey and spinach stuffed bell peppers are a great low-sodium, keto-friendly option for lunch. The bell peppers are stuffed with a savory mixture of ground turkey, spinach, and cheese, offering a hearty meal that’s satisfying without being heavy. It’s a great way to get your veggies, lean protein, and healthy fats all in one dish.

Ingredients:

• 4 bell peppers (any color)
• 1 lb lean ground turkey (low-sodium)
• 2 cups fresh spinach (chopped)
• 1/2 cup shredded mozzarella cheese (optional)
• 1/4 cup Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste (preferably low-sodium)
• 1 tbsp olive oil for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds. Place them in a baking dish.
3. In a skillet, heat the olive oil over medium heat. Add the ground turkey and cook until browned and cooked through. Season with garlic powder, onion powder, salt, and pepper.
4. Stir in the chopped spinach and cook for an additional 2-3 minutes, until the spinach wilts.
5. Stuff the bell peppers with the turkey and spinach mixture, pressing it down to pack it in.
6. Top with shredded mozzarella and Parmesan cheese (if using).
7. Cover the baking dish with foil and bake for 25-30 minutes, or until the peppers are tender.
8. Serve hot and enjoy!

Turkey and spinach stuffed bell peppers are a perfect combination of flavor, texture, and nutrition. The turkey provides lean protein, while the spinach adds a nutritious vegetable boost. The bell peppers serve as the perfect vessel, creating a satisfying and colorful meal. This dish is low-sodium, keto-friendly, and ideal for those who want a flavorful, hearty meal without sacrificing their dietary goals. It’s an excellent choice for a Friday lunch that’s both healthy and delicious.

Turkey and Cauliflower Rice Stir-Fry

This Turkey and Cauliflower Rice Stir-Fry is a perfect low-carb, keto-friendly meal that combines lean turkey with nutritious cauliflower rice and vibrant vegetables. The stir-fry is quick and easy to prepare, making it an excellent choice for a weeknight or Friday lunch. The turkey provides a good source of protein while the cauliflower rice serves as a satisfying substitute for traditional rice, keeping the carbs low and the flavor high.

Ingredients:

• 1 lb ground turkey (low-sodium)
• 3 cups cauliflower rice (fresh or frozen)
• 1 cup mixed bell peppers (diced)
• 1/2 cup diced onions
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 2 tbsp low-sodium soy sauce or tamari
• 1 tbsp sesame oil (optional)
• 1/4 cup green onions (chopped)
• Salt and pepper to taste (preferably low-sodium)

Instructions:

1. Heat the olive oil in a large pan or wok over medium heat.
2. Add the ground turkey and cook until browned and fully cooked, breaking it apart as it cooks.
3. Add the onions, bell peppers, and garlic to the pan. Stir-fry for 3-4 minutes, until the vegetables begin to soften.
4. Stir in the cauliflower rice and cook for an additional 4-5 minutes, stirring occasionally until the cauliflower rice is tender.
5. Add the low-sodium soy sauce and sesame oil (if using), stirring to combine.
6. Season with salt and pepper to taste, and top with chopped green onions.
7. Serve hot and enjoy!

This Turkey and Cauliflower Rice Stir-Fry is a healthy and satisfying keto-friendly meal that’s quick to make and bursting with flavor. The cauliflower rice makes it an excellent low-carb option, while the turkey provides lean protein. The bell peppers and onions add a touch of sweetness and texture to the dish, and the soy sauce infuses it with an umami richness. It’s a great choice for anyone looking for a flavorful and nutritious Friday lunch that won’t derail their low-sodium or keto diet.

Turkey Eggplant Parmesan

This Turkey Eggplant Parmesan is a lighter, keto-friendly take on the classic dish. With layers of tender eggplant, lean turkey, and a rich, homemade marinara sauce, it’s a comforting and satisfying meal that’s also low in carbs and sodium. It’s a great option for those who are craving Italian flavors while sticking to a healthy, low-sodium, keto diet.

Ingredients:

• 2 medium eggplants (sliced into 1/4-inch rounds)
• 1 lb lean ground turkey (low-sodium)
• 1 cup sugar-free marinara sauce
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tbsp dried oregano
• 1 tbsp dried basil
• Salt and pepper to taste (preferably low-sodium)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Lay the eggplant slices on a baking sheet and lightly brush both sides with olive oil. Roast in the oven for 20 minutes, flipping halfway through, until tender.
3. While the eggplant is roasting, heat a pan over medium heat. Add the ground turkey and cook until browned and fully cooked, breaking it apart as it cooks. Season with salt, pepper, oregano, and basil.
4. In a separate saucepan, warm the marinara sauce over low heat.
5. Once the eggplant is roasted, layer the eggplant slices in a baking dish. Top with a layer of turkey, followed by a spoonful of marinara sauce. Repeat the layers, finishing with a layer of turkey and marinara.
6. Sprinkle mozzarella and Parmesan cheese on top.
7. Bake in the oven for an additional 10-15 minutes, until the cheese is melted and bubbly.
8. Serve hot and enjoy!

Turkey Eggplant Parmesan is a low-sodium, keto-friendly twist on the traditional Italian dish. The roasted eggplant serves as a perfect substitute for high-carb breadcrumbs, and the lean turkey provides protein without excess sodium. The homemade marinara sauce ensures the dish stays light while delivering bold flavors. Topped with melted mozzarella and Parmesan, this dish is a comforting, satisfying option for a Friday lunch that aligns with your health goals.

Turkey, Cucumber, and Cream Cheese Roll-Ups

These Turkey, Cucumber, and Cream Cheese Roll-Ups are a quick, refreshing, and low-sodium option for lunch. The crisp cucumber provides a light crunch, while the cream cheese adds creaminess to balance the lean turkey. These roll-ups are low in carbs, easy to make, and perfect for a healthy, on-the-go meal.

Ingredients:

• 6 oz lean turkey breast (sliced, low-sodium)
• 1 large cucumber (sliced thinly lengthwise)
• 4 oz cream cheese (softened, preferably full-fat for keto)
• 1 tbsp fresh dill (chopped, optional)
• 1 tbsp fresh lemon juice
• Salt and pepper to taste (preferably low-sodium)

Instructions:

1. Slice the cucumber into thin strips lengthwise using a mandolin or knife.
2. In a small bowl, mix the softened cream cheese with dill, lemon juice, and a pinch of salt and pepper.
3. Lay out the turkey slices on a flat surface, then spread a thin layer of cream cheese mixture over each slice.
4. Place a cucumber strip at one end of the turkey slice and roll it up tightly.
5. Repeat with the remaining turkey slices and cucumber.
6. Arrange the roll-ups on a plate and serve chilled.

Turkey, Cucumber, and Cream Cheese Roll-Ups are a simple yet satisfying low-sodium, keto-friendly meal. They are light yet full of flavor, with the creamy cheese complementing the lean turkey perfectly. The cucumber provides a refreshing crunch, making this a perfect choice for a low-carb lunch or snack. These roll-ups are great for meal prep or a quick bite during a busy Friday lunch break.

Turkey and Broccoli Casserole

This Turkey and Broccoli Casserole is a comforting, low-sodium, and keto-friendly dish packed with protein and vegetables. The turkey provides lean protein, while the broccoli is a nutrient-dense vegetable, making this casserole an ideal healthy lunch. With a creamy sauce made from cream cheese and cheddar, this dish is indulgent without being high in carbs or sodium.

Ingredients:

• 1 lb lean ground turkey (low-sodium)
• 4 cups broccoli florets (steamed or blanched)
• 1/2 cup cream cheese (softened)
• 1/2 cup shredded cheddar cheese
• 1/4 cup unsweetened almond milk (or heavy cream for richer flavor)
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and pepper to taste (preferably low-sodium)
• 1 tbsp olive oil (for cooking turkey)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large pan, heat olive oil over medium heat and cook the ground turkey, breaking it apart as it cooks until browned.
3. In a separate bowl, combine the cream cheese, almond milk, garlic powder, onion powder, salt, and pepper. Stir until smooth.
4. Once the turkey is cooked, add the steamed or blanched broccoli to the pan and mix well.
5. Transfer the turkey and broccoli mixture into a casserole dish and pour the cream cheese mixture over the top.
6. Sprinkle shredded cheddar cheese on top and bake for 20-25 minutes, until the casserole is hot and the cheese is melted.
7. Serve hot and enjoy!

This Turkey and Broccoli Casserole is a hearty, satisfying dish that combines lean turkey with broccoli and a creamy, cheesy sauce for a comforting meal. The casserole is perfect for those following a low-sodium, keto diet, as it’s rich in protein and fiber but low in carbs. It’s a great make-ahead option and a crowd-pleaser for a Friday lunch, ensuring you stay full and energized while sticking to your healthy eating goals.

Turkey and Mushroom Lettuce Wraps

These Turkey and Mushroom Lettuce Wraps are a low-carb, keto-friendly option that packs plenty of flavor and crunch. The ground turkey is sautéed with savory mushrooms and seasonings, then wrapped in crisp lettuce leaves for a refreshing, low-sodium lunch. These wraps are perfect for those looking for a healthy, light meal that’s easy to prepare and delicious.

Ingredients:

• 1 lb lean ground turkey (low-sodium)
• 1 cup mushrooms (sliced)
• 1/4 cup diced onions
• 2 tbsp low-sodium soy sauce or coconut aminos
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1/4 tsp black pepper
• 4-6 large Romaine lettuce leaves
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a pan over medium heat. Add the onions and mushrooms and sauté until softened and browned, about 5-7 minutes.
2. Add the ground turkey to the pan, breaking it apart as it cooks. Cook until browned and fully cooked.
3. Stir in the garlic powder, thyme, black pepper, and soy sauce or coconut aminos. Cook for an additional 2-3 minutes, stirring to combine.
4. Remove from heat and let the mixture cool slightly.
5. Spoon the turkey and mushroom mixture into the center of the lettuce leaves and wrap them tightly.
6. Garnish with fresh parsley if desired and serve immediately.

Turkey and Mushroom Lettuce Wraps are a light and flavorful low-sodium, keto-friendly lunch that offers the perfect balance of lean protein and veggies. The turkey pairs wonderfully with the earthy mushrooms, and the soy sauce adds depth to the flavor profile. Wrapped in crisp lettuce, these wraps are a great alternative to traditional sandwiches and a perfect option for anyone looking to enjoy a delicious, nutritious meal without breaking their low-carb or low-sodium routine.

Turkey and Cabbage Stir-Fry

This Turkey and Cabbage Stir-Fry is a quick and flavorful dish that’s both low-sodium and keto-friendly. The ground turkey is stir-fried with crunchy cabbage and seasoned with aromatic spices to create a satisfying, healthy meal. The cabbage provides fiber and texture, while the turkey offers lean protein, making this stir-fry a great choice for a nutrient-packed Friday lunch.

Ingredients:

• 1 lb lean ground turkey (low-sodium)
• 4 cups shredded cabbage (green or purple)
• 1/2 onion (sliced)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1 tbsp apple cider vinegar
• 1 tbsp low-sodium soy sauce or tamari
• 1/2 tsp ground ginger
• 1/2 tsp paprika
• Salt and pepper to taste (preferably low-sodium)
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat.
2. Add the ground turkey to the pan and cook until browned, breaking it apart as it cooks.
3. Add the onions and garlic to the pan and cook for another 2-3 minutes until softened.
4. Stir in the shredded cabbage and cook for 5-7 minutes, until the cabbage begins to wilt but still has some crunch.
5. Add the apple cider vinegar, soy sauce, ginger, paprika, salt, and pepper. Stir to combine and cook for an additional 2-3 minutes.
6. Garnish with fresh cilantro if desired and serve immediately.

Turkey and Cabbage Stir-Fry is an excellent low-sodium, keto-friendly lunch that’s packed with nutrients and flavor. The cabbage adds a satisfying crunch, while the turkey provides lean protein and the spices enhance the dish’s depth. This stir-fry is quick to prepare and can easily be customized with different vegetables or spices, making it a versatile option for anyone on a low-carb, low-sodium diet. It’s a great way to enjoy a nutritious, flavorful meal that keeps you on track with your healthy eating goals.

Turkey and Spinach Stuffed Mushrooms

These Turkey and Spinach Stuffed Mushrooms are a flavorful and low-sodium option that is both satisfying and keto-friendly. The earthy mushrooms are filled with a savory mixture of ground turkey, spinach, and cheese, creating a delicious bite-sized dish perfect for lunch. These stuffed mushrooms are a great way to incorporate healthy greens and protein into your meal without the carbs.

Ingredients:

• 12 large button mushrooms (stems removed)
• 1 lb lean ground turkey (low-sodium)
• 2 cups fresh spinach (chopped)
• 1/4 cup cream cheese (softened)
• 1/4 cup shredded mozzarella cheese
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste (preferably low-sodium)
• 1 tbsp olive oil

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Heat olive oil in a skillet over medium heat. Add the ground turkey and cook until browned and fully cooked, breaking it apart as it cooks.
3. Add the chopped spinach to the skillet and cook for 2-3 minutes, until wilted.
4. Stir in the garlic powder, onion powder, salt, and pepper, then remove from heat.
5. In a separate bowl, combine the cream cheese and shredded mozzarella. Stir in the turkey and spinach mixture.
6. Spoon the turkey and spinach filling into the mushroom caps, pressing gently to pack it in.
7. Place the stuffed mushrooms on a baking sheet and bake for 15-20 minutes, until the mushrooms are tender and the cheese is melted.
8. Serve immediately and enjoy!

Turkey and Spinach Stuffed Mushrooms are an ideal low-sodium, keto-friendly dish that is full of flavor and packed with nutrients. The tender mushrooms provide the perfect base, while the ground turkey and spinach filling adds protein and greens. With the creamy cheese and aromatic seasonings, these stuffed mushrooms make for a delicious and satisfying lunch option that’s light yet filling.

Turkey and Cucumber Salad with Lemon Dressing

This Turkey and Cucumber Salad with Lemon Dressing is a light, refreshing, and keto-friendly lunch that’s low in sodium. The turkey adds lean protein, while the cucumbers provide crunch and hydration. The lemon dressing ties everything together with a tangy zest, making this salad a perfect choice for a nutritious meal that won’t weigh you down.

Ingredients:

• 1 lb cooked turkey breast (sliced or cubed, low-sodium)
• 2 large cucumbers (sliced)
• 1/4 cup red onion (thinly sliced)
• 1/4 cup fresh parsley (chopped)
• 1 tbsp olive oil
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp Dijon mustard
• Salt and pepper to taste (preferably low-sodium)

Instructions:

1. In a large mixing bowl, combine the cooked turkey, cucumber slices, red onion, and parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
3. Pour the lemon dressing over the salad and toss gently to combine.
4. Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.

This Turkey and Cucumber Salad with Lemon Dressing is a perfect low-sodium, keto-friendly lunch that’s refreshing and full of flavor. The turkey provides lean protein, while the cucumbers and parsley add a burst of freshness. The tangy lemon dressing brings everything together, making this salad a light yet satisfying option. It’s easy to prepare, and you can even make it ahead for a quick and healthy lunch option on a busy Friday.

Turkey Meatballs with Zucchini Noodles

These Turkey Meatballs with Zucchini Noodles offer a keto-friendly, low-sodium twist on a classic comfort dish. The lean turkey meatballs are seasoned with aromatic herbs and served over fresh zucchini noodles for a satisfying, low-carb meal. This dish is a great option for a hearty lunch without the excess carbs, and it’s light yet filling.

Ingredients:

• 1 lb ground turkey (low-sodium)
• 1 egg (beaten)
• 1/4 cup almond flour (for binding)
• 1/4 cup Parmesan cheese (grated)
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste (preferably low-sodium)
• 2 medium zucchinis (spiralized into noodles)
• 1 tbsp olive oil
• 1 cup sugar-free marinara sauce (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the ground turkey, beaten egg, almond flour, Parmesan cheese, garlic powder, oregano, salt, and pepper. Mix until well combined.
3. Form the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper.
4. Bake for 20-25 minutes, or until the meatballs are cooked through and golden brown.
5. While the meatballs are baking, heat olive oil in a pan over medium heat and sauté the zucchini noodles for 2-3 minutes, just until they begin to soften but still have a slight crunch.
6. Serve the turkey meatballs over the zucchini noodles and top with sugar-free marinara sauce if desired.

Turkey Meatballs with Zucchini Noodles is a delicious, keto-friendly, low-sodium dish that will satisfy your cravings for a hearty, comforting meal without the carbs. The turkey meatballs are juicy and flavorful, and the zucchini noodles provide a light, crunchy alternative to pasta. Paired with a simple sugar-free marinara sauce, this dish is a great option for a filling and nutritious Friday lunch.

Turkey and Avocado Lettuce Wraps

These Turkey and Avocado Lettuce Wraps are a refreshing, low-carb, and keto-friendly option perfect for a light yet satisfying lunch. The lean turkey is paired with creamy avocado and crisp lettuce, making for a flavorful and nutritious wrap. These wraps are easy to prepare and require minimal ingredients, making them a great choice for a quick and healthy Friday lunch.

Ingredients:

• 1 lb cooked turkey breast (sliced, low-sodium)
• 2 ripe avocados (sliced)
• 8 large Romaine lettuce leaves
• 1/2 cup shredded carrots
• 1/4 cup red onion (thinly sliced)
• 1 tbsp olive oil
• 1 tbsp lime juice (freshly squeezed)
• Salt and pepper to taste (preferably low-sodium)
• Fresh cilantro for garnish (optional)

Instructions:

1. In a small bowl, toss the shredded carrots and red onion with olive oil, lime juice, salt, and pepper.
2. Lay out the Romaine lettuce leaves on a flat surface.
3. Arrange the turkey slices, avocado, and carrot-onion mixture on each lettuce leaf.
4. Roll the lettuce around the filling tightly, making a wrap.
   These Turkey and Avocado Lettuce Wraps are a light, keto-friendly, low-sodium lunch option that’s easy to prepare and full of fresh flavors. The creamy avocado pairs wonderfully with the lean turkey, and the lettuce provides a crisp, low-carb alternative to traditional wraps. These wraps are perfect for a quick and healthy meal that won’t leave you feeling heavy, making them an ideal choice for your Friday lunch.

Turkey and Asparagus Skillet

This Turkey and Asparagus Skillet is a savory, low-sodium, and keto-friendly dish that’s both satisfying and nutritious. The ground turkey is cooked with tender asparagus and seasoned with aromatic spices, creating a flavorful one-pan meal that’s quick and easy to prepare. It’s the perfect Friday lunch when you’re craving something light yet filling.

Ingredients:

• 1 lb lean ground turkey (low-sodium)
• 1 bunch asparagus (cut into 2-inch pieces)
• 1/2 onion (sliced)
• 2 cloves garlic (minced)
• 1 tbsp olive oil
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• Salt and pepper to taste (preferably low-sodium)
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the ground turkey and cook until browned, breaking it apart as it cooks.
2. Add the onions and garlic to the skillet and sauté for 2-3 minutes, until softened.
3. Stir in the asparagus pieces, smoked paprika, garlic powder, salt, and pepper. Cook for 5-7 minutes, until the asparagus is tender but still slightly crisp.
4. Garnish with fresh parsley and serve immediately.

Turkey and Asparagus Skillet is a simple yet delicious low-sodium, keto-friendly meal that can be prepared in one pan for easy cleanup. The combination of lean turkey and crisp asparagus is both nutritious and satisfying, and the spices enhance the flavor without adding extra sodium. This dish is quick to make, making it an excellent choice for a healthy, flavorful Friday lunch.

Turkey and Zucchini Frittata

This Turkey and Zucchini Frittata is a versatile and low-sodium dish perfect for a keto-friendly lunch. The ground turkey and zucchini are combined with eggs and cheese, creating a fluffy, savory frittata that’s easy to make and full of flavor. It’s a great option for meal prep and can be enjoyed warm or cold, making it perfect for a Friday lunch.

Ingredients:

• 1 lb lean ground turkey (low-sodium)
• 2 medium zucchinis (grated)
• 6 large eggs
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tsp dried basil
• Salt and pepper to taste (preferably low-sodium)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat and cook the ground turkey until browned and fully cooked.
3. Add the grated zucchini to the skillet and cook for another 3-4 minutes, until the zucchini softens and releases its moisture.
4. In a bowl, whisk the eggs with mozzarella, Parmesan, basil, salt, and pepper.
5. Pour the egg mixture into the skillet, over the turkey and zucchini. Stir gently to combine, then cook on the stovetop for 3-4 minutes, just until the edges begin to set.
6. Transfer the skillet to the oven and bake for 10-12 minutes, or until the frittata is fully set and golden brown on top.
7. Garnish with fresh parsley and serve immediately.

Turkey and Zucchini Frittata is a delicious and low-sodium, keto-friendly lunch that’s full of protein and vegetables. The combination of turkey and zucchini creates a hearty filling, while the eggs and cheese provide richness and flavor. This dish is perfect for meal prep, as it can be made ahead and stored for a few days. It’s an ideal choice for a Friday lunch when you want something light but satisfying.

Note: More recipes are coming soon!