Turkey and Summer Vegetable Stir-Fry

This colorful stir-fry is packed with lean protein and high-fiber vegetables like okra and squash, making it a satisfying and nutrient-dense meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 1 pound 85% lean ground turkey · 841 kcal in the whole recipe
• 1 cup red bell peppers, diced · 41 kcal in the whole recipe
• 1/2 medium onion, chopped · 26 kcal in the whole recipe
• 1 3/4 cups low-sodium canned corn (or frozen) · 147 kcal in the whole recipe
• 10 okra pods, sliced · 47 kcal in the whole recipe
• 3 medium yellow squash, sliced · 116 kcal in the whole recipe

Method

1. Heat a large frying pan or wok over medium heat and cook the ground turkey until it is no longer pink, breaking it up with a spoon.

   

2. Add the diced red peppers, chopped onions, corn, sliced okra, and yellow squash to the pan.

   

3. Cook, stirring frequently, for about 5 to 7 minutes until the vegetables are tender yet still slightly crisp, then serve warm.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.