My Go-To Summer Lunch Prep (That Actually Feeds Me All Week)

A simple ground turkey recipe packed with fresh summer produce—because moms need real meals too

I’ve been leaning into seasonal eating lately, and right now my kitchen is full of summer squash, zucchini, bell peppers, tomatoes, watermelon, and blueberries. There’s something about eating what’s in season—my body genuinely feels more nourished and satisfied, especially when I cut back on the boxed and bagged stuff from the inner aisles of the grocery store.

Last week, I stocked up on fresh produce and started chopping without a real plan—just the intention to have it ready for easy breakfasts and lunches. What came out of that prep was this happy little accident of a meal that I’ve now made two weeks in a row.

It’s simple, nutrient-packed, naturally gluten- and dairy-free, and honestly, it just hits the spot. Here’s the recipe.

My absolute favorite enameled cast iron cooking piece for meal prep*

• 2 lbs ground turkey

• ½ onion, diced

• 1 medium yellow squash, diced

• 1 cup shredded zucchini

• 1 bell pepper, diced

• 1 tbsp avocado oil

• Season generously with:
  garlic powder, chili powder, paprika, cumin, oregano, salt, and pepper

PREP AHEAD: Make this as a quick dinner by chopping all your produce in your Sunday Prep and storing.

My favorite storage containers are linked here.*

This recipe makes approximately 5 servings.

Here are the estimated macros per serving:

• Calories: 169

• Protein: 18.5g

• Carbs: 3.8g

• Fat: 9.4g

These numbers are based on the base skillet without toppings like avocado, cheese, or chips. Let me know if you want a version with toppings included!

Let me know if you make this! Comment below with your favorite summer produce!

*This post contains affiliate links at no extra charge to you.