Turkey & Bacon Pasta

This meal has become quite the go-to. All made in one pan/pot, and is super easy – just be ready to chop up some meat and veg. I have tried this meal with various combinations of turkey, chicken, bacon, and pancetta – they all work great. If you want an extra punch in the cheese sauce, add some grated mature cheddar. The recipe below focuses on the natural sweet and nutty flavour of parmesan, which I love.

Serves 4

460 kcal per serving


  • 250g pasta of your choice (I use penne, or fusilli)
  • 300-350g turkey breast steaks, sliced or diced
  • 150g diced bacon
  • 250ml milk
  • 1 1/2 tbsp butter
  • 1 1/2 tbsp flour
  • 50g grated parmesan
  • 1 large red bell pepper, sliced or diced
  • 1 tomato, diced
  • 1 large handful of spinach
  • 1 tbsp season-all
  • 1 tsp ground garlic
  • 1/2 tsp black pepper


  1. Boil the pasta according to packet instructions.
  2. Heat 2 tbsp of oil into a large pan on a medium-high heat.
  3. Add the pieces of turkey breast steaks, bacon, bell pepper, season-all, paprika, ground garlic, and black pepper to the pan, and fry for 6-8 minutes. Once cooked, remove the turkey and bacon, but keep the juices in the pan.
  4. On a low heat, melt the butter in the pan and then add the flour. Stir for 2 minutes until the mixture becomes a smooth consistency.
  5. Pour in a quarter of the milk at a time, and stir until the mixture blends smoothly.
  6. Add in the grated parmesan and stir until the cheese melts and the mixture is smooth.
  7. Add the diced tomato, spinach, bell pepper, turkey, and bacon back into the pan. Stir into the sauce until the spinach wilts. Taste for seasoning and adjust if necessary.
  8. By now, the pasta should be cooked. Drain and add the pasta to the mixture.
  9. Serve your turkey and bacon pasta with a sprinkling of black pepper, and a few extra shaves of parmesan.

Hoisin Turkey with Rice

Perfect for a mid-week dinner where little effort is needed. This dish can be made with turkey or chicken. Thigh meat is dark and more flavoursome than white breast meat, however, it has slightly more calories and fat. I prefer to use turkey thigh fillets as it fairs well as a low fat source of protein, similar to chicken breast. On top of that, the flavour of dark meat is still there, and it’s cheaper.

Serves 3

400 kcal per serving


  • 500g boneless & skinless turkey thigh fillets, diced
  • 180g of rice (Basmati or long grain)
  • 100g green beans, halved
  • 1/2 courgette, chopped
  • 1 red bell pepper, chopped
  • 1 tbsp soy sauce
  • 3 tbsp hoisin sauce
  • 1 1/2 tbsp vegetable oil
  • 1/2 tsp ground garlic
  • 1/2 tsp ground ginger
  • 1 tsp 5 spice
  • 1/2 tsp chilli flakes


  1. Wash rice thoroughly (at least 3 times), and cook using packet instructions.
  2. In a pan, heat the oil on a medium-high heat, then fry the turkey until browned.
  3. Add the garlic, ginger, 5 spice, and chilli flakes. Stir so that the turkey is combined with the the seasonings.
  4. Add the chopped courgette, red bell pepper, and green beans to the pan and stir. Sauté for 3 minutes.
  5. Lower the heat, and add the soy sauce and hoisin sauce. Stir and leave to simmer for 10 minutes.Check for seasoning and adjust to your taste.
  6. Serve with the rice.