A Quick Meat Sauce is a back pocket essential as far as I’m concerned. Most of the time, I make ours with ground turkey, but occasionally I’ll use half turkey/half ground pork, or a turkey/pork/beef combination. I love this dish because it comes together in under 30 minutes, and works beautifully in the lunchbox as leftovers. My kids will eat this cold or hot, but they definitely prefer it packed in a thermos.

With just 7 ingredients, this simple recipe is perfect for a busy weeknight. Add veggies like spinach or chopped bell peppers, and you’ve got a one-pot wonder on your hands. This pairs well with any pasta shape, and we’ve also made it with polenta.

If you make this, let me know how it goes or tag me on Instagram.

Quick Meat Sauce

Ingredients
2 shallots, chopped
1 clove of garlic, chopped
1 tablespoon olive oil
2 pounds ground turkey
28 ounce can of chopped or crushed tomatoes
Chopped basil to taste (I used about 1/4 cup)
Salt and pepper to taste

Method

Heat a large saucepan to medium heat and add the olive oil.
Sauté the shallots for about 2-3 minutes or until they become translucent. Add the garlic and continue cooking for another minute.
Add the ground turkey and combine thoroughly. Sauté until the turkey is almost cooked through.
Add the tomatoes, salt and pepper and reduce heat to medium low. Cook for another 15 minutes or until the meat is completely cooked through.

*Note: my kids like it “meaty.” If yours like it more saucy, simply decrease the amount of ground turkey that you add.

Chicken and Veggie Lo Mein is on repeat at my house these days. The veggies and the noodles may change depending on what I’ve got in the fridge and pantry, but the sauce! That’s the key here. 😍

I switch frequently between gluten free pasta and other times I use regular pasta, depending on what I have in my pantry. I often add chicken to this recipe, but it’s definitely doable without any meat. I love this dish because it’s loaded with veggies, protein, and fiber — basically a “bowl in one!”

I’ve adapted this recipe from my friend Karen @healthygffamily and my kids are psyched to get leftovers in their lunchboxes. Check this out if you’re looking for more pasta-inspired lunchboxes.

Chicken and Veggie Lo Mein

INGREDIENTS

Sauce
5 tablespoons tamari or soy sauce
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon rice vinegar

Lo Mein
12 ounces of dry pasta (gluten free or regular)
1 tablespoon neutral oil
1 tablespoon sesame oil
2-3 cups chopped vegetables (I used broccoli, carrots, shitake mushrooms, snow peas and bell peppers here but you can use anything you’d like).

Chicken
4 boneless, skinless chicken thighs (we prefer the thighs for their juiciness but you can use any chicken part that you prefer)
1-2 tablespoons olive oil
salt and pepper to taste

METHOD

Pasta

Cook pasta as directed.

Sauce

Whisk the sauce ingredients together in a small bowl and set aside.

Chicken

Preheat the oven to 375 F.
Place the chicken parts on a parchment-lined baking sheet.
Drizzle with olive oil and sprinkle with salt.
Roast for approximately 25-30 minutes until the thighs are cooked through and still juicy.
Remove from oven and slice into chunks.

Lo Mein

Heat the neutral oil and sesame oil in a large skillet or wok. Add the vegetables and stir fry until crisp-tender, about 5 minutes, depending on which vegetables you use.
With the heat set to medium low, add the cooked chicken and noodles to the pan with about half of the sauce. Toss to combine. Taste and add more sauce if desired.