Ground turkey cooks fast and takes on whatever flavour you give it. These lettuce wraps turn half a pound into a satisfying dinner without rice or noodles, just crisp leaves to hold the spiced meat and caramelized onion.

Serves 2. 20 minutes, 20 at the stove.

About 520 calories a serving, 2 g protein, 11 g carbohydrate, 55 g fat. From USDA figures for 71% of the ingredients; amounts are the recipe's.

1. Slice half an onion into thin half-moons. Heat 2 tablespoons oil in a large skillet over medium-high heat and cook the onion without stirring for 2 minutes, then stir and cook until soft and golden at the edges, about another 4 minutes.6 min
2. Push the onion to the side of the pan. Add half a pound of ground turkey to the empty space, break it apart with a wooden spoon, and cook without stirring for 2 minutes until it begins to brown.
3. Stir the turkey into the onion, add 2 minced garlic cloves, half a teaspoon of cumin, salt, and pepper to taste, and cook until the turkey is cooked through and the pan is dry, about 4 minutes longer.4 min
4. Separate 8 to 10 large leaves from 1 head of butter lettuce and arrange them on a platter. Squeeze juice from half a lime over the turkey mixture and taste for salt.
5. Serve the warm turkey on the lettuce leaves with lime wedges and let each person fill and roll their own wraps.

Note Swap ground turkey for ground chicken or pork. Wrap any leftovers in foil and eat cold the next day, or reheat gently. Serve with hot sauce, diced tomato, and cilantro if you have them.

A quick bolognese that comes together in one pot while pasta cooks in another. A quarter pound of turkey stretches far when cooked down with tomato and aromatics, turning into a silky sauce that clings to pasta and fills two bowls.

Serves 2. 25 minutes, 15 at the stove.

About 470 calories a serving, 25 g protein, 78 g carbohydrate, 7 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a pot of salted water to a boil and cook 6 ounces of pasta until just tender, about 10 minutes; drain and set aside.10 min
2. While the water heats, dice 1 small onion and mince 2 cloves of garlic. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat and add the onion; cook until it softens and turns translucent, about 3 minutes.3 min
3. Add the garlic and cook for 30 seconds until fragrant, then crumble in 1/4 pound of ground turkey, breaking it apart with a wooden spoon; cook until the turkey is cooked through and has lost its raw color, about 4 minutes.4 min
4. Pour in 14 ounces of canned crushed tomatoes and stir to combine. Season with salt and pepper to taste.
5. Simmer the sauce for 5 minutes to let the flavors meld, stirring occasionally. Taste and adjust seasoning.5 min
6. Divide the pasta between two bowls and spoon the turkey bolognese over the top.

Note Swap ground beef or ground chicken for the turkey if you prefer. Leftovers keep in the fridge for three days and reheat gently on the stove with a splash of water to loosen the sauce. Serve with grated Parmesan cheese and crusty bread if you have them on hand.

A small amount of ground turkey goes far stretched through fried rice, which turns pantry staples into dinner. This is how you use up odd bits of protein from the fridge without fuss.

Serves 2. 25 minutes, 20 at the stove.

About 770 calories a serving, 22 g protein, 121 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Beat 2 eggs with a pinch of salt. Heat 1 tablespoon oil in a large skillet or wok over high heat and scramble the eggs until just set, about 2 minutes; push to the side and set aside.2 min
2. Add 1 tablespoon oil to the pan and crumble in 3 tablespoons ground turkey, stirring and breaking it into small pieces until no pink shows, about 3 minutes. Mince 2 cloves garlic and 1/4 medium onion and add them, cooking 1 minute until fragrant.4 min
3. Stir in 1.5 cups cooked rice, breaking up any clumps, and add 1/2 cup frozen peas and carrots. Cook, stirring often, until the vegetables are hot and the rice is warmed through, about 3 minutes.3 min
4. Pour in 2 tablespoons soy sauce and toss everything together. Return the eggs to the pan and fold them in gently until combined. Taste and season with salt and pepper; serve hot.2 min

Note Swap the soy sauce for fish sauce or tamari if you have it. Leftovers keep in an airtight container for two days and taste better reheated gently in the skillet with a splash of water. Serve with hot sauce on the side or add a sheet of nori for more substance.