Before starting, preheat oven to 450°F. Wash and dry all produce. Heat Guide for Step 3 (dbl for 4 ppl): 1/2 tbsp mild, 1 tbsp medium, 1 1/2 tbsp spicy and 2 tbsp extra-spicy! Cut broccoli into bite-sized pieces. Cut zucchini in half lengthwise, then into 1/2-inch half-moons. Thinly slice green onions. Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeño!)

Add broccoli, zucchini, half the garlic salt and 1 tbsp oil (dbl for 4 ppl) to a baking sheet. Season with pepper, then toss to combine. Bake in the middle of the oven until tender-crisp, 12-14 min.

While veggies cook, pat turkey dry with paper towels, then cut into bite-sized pieces. Season with remaining garlic salt and pepper. Heat a medium oven-proof pan over medium-high heat (NOTE: Use a large oven-proof pan for 4 ppl). When hot, add 1/2 tbsp oil (dbl for 4 ppl), then turkey. Cook, stirring occasionally, until golden-brown and cooked through, 4-6 min.**

Reduce heat to low, then stir in cream and cream cheese. Cook, stirring often, until combined, 1 min. Arrange turkey in a single layer in the pan. (NOTE: If you don't have an oven-proof pan, transfer turkey mixture to an 8x8-inch baking dish for 2 ppl or a 9x13-inch for 4ppl). Sprinkle cheddar and 1 tbsp jalapeño over top. (NOTE: Reference heat guide.)

Bake turkey in the top of the oven until cheese melts, 4-5 min. (TIP: Keep an eye on the cheese so that it doesn't burn!)

Divide turkey and veggies between plates. Sprinkle green onions over top.