Super Bowl Crock Pot White Turkey Chili

White Turkey Crock Pot Chili | Domesticated Academic

You’ll love this because it’s waiting for you, can be an inexpensive dish to serve, and can be great for large gatherings since it will stay warm. Put out a fun toppings bar of cheese, sour cream, chips, and hot sauces and you’ve got yourself a pretty fun pot luck! I put this in the ‘healthy dishes’ category for a few reasons: the turkey had no skin when I cooked it. Any fat that remained was picked and skimmed from the cold stock. The rest of the ingredients werenot heavy on calories so as long as you don’t get crazy w the cornbread or cheese, you actually have yourself a protein packed meal that won’t kill your waistline. Just don’t eat the whole crock pot in one sitting ūüôā

White Turkey Crock Pot Chili | Domesticated Academic

I love buying turkey around the holidays and freezing it. I’m not talking about the giant 20+ lb birds, but stores tend to sell thighs, legs, and breasts and at very reasonable prices. After the holidays: they seem to vanish with the cheesy decoration displays, making me sad. Turkey is versatile and a great treat on a rainy day. I picked up a couple of packages of thighs, wrapped them in foil, and tossed them in the freezer. I pulled a package out and cooked them off in my crock pot with plenty of onion, garlic, bay, and salt and pepper with enough water to make my own stock. After cooling and sorting, I decided on some white chili.

White Turkey Crock Pot Chili | Domesticated Academic

This was also my first foray in using dried beans. Dried beans are very inexpensive, are easy to soften back up, and can freeze well. I sorted the beans, removed the small stones, and soaked them overnight in a large bowl. I rinsed and drained them well and used about half of them in the chili. The rest went into the freezer for other fun things later.

Any meat would suffice if turkey isn’t your thing or you can go vegetarian and add several types of beans instead of meat. Go wild. Seriously. You won’t feel as much guilt chowing down on some of this. You can also make it and put it on top of tortilla chips w some cheese and melt it all down for some KILLER NACHOS!!!!!!!

You’ll need:

15 min. prep + 8 hrs in the crock pot

  • 2 pounds cooked turkey meat, shredded or cut into bite size pieces
  • 2 (14.5 ounce) cans stock of choice (I made mine when I cooked down the turkey)
  • 2 (14 ounce) cans¬†white or great northern beans, rinsed and drained
  • 1 bag (10 ounces or more) frozen corn
  • 2 (4 ounce) cans¬†chopped green chilies (I used one mild and one hot)
  • 1 1/2 teaspoons¬†minced garlic
  • 1/2 medium onion, chopped fine
  • 1 teaspoon chili powder
  • 1 teaspoon¬†dried oregano
  • 1/2 teaspoon¬†salt
  • ¬†1/2 teaspoon pepper
  • 2-3 tablespoons fresh cilantro, chopped fine
  1. Add all ingredients to the crock pot, stir to combine.
  2.  Turn on low for 8 hours.
  3. Taste before serving to adjust the spice level.
  4. Omit the hot green chile’s and go with all mild if hot isn’t your thing.
  5. Serve hot.
  6. This freezes very nicely as well.
crock pot chicken soup | domesticated academic
Buffalo Turkey Meatballs | Domesticated Academic

Super Bowl Round Up!

Super Bowl Sunday is about football…and food! From melted cheese and bacon to baked wings, meatball sliders to spicy deviled eggs, here are some scrumptious possibilities for your Super Bowl get together.

The Super Bowl and the NFL have become a marketing machine. Not only do we as American’s rally around our TV’s, but we eat, drink, eat, drink, and repeat the cycle several times over. People can’t get enough of Super Bowl snacking and celebrating. No matter who you’re rooting for or if you’re like me and you tune in for the commercials and the ‘show,’ odds are, you’ll be eating and drinking like a champ!

Below are some of my favorite recipes! Consider putting a few of them on your Super Bowl Sunday menu! ¬†I tried to pick some decadent treats and some food that is healthier to help offset the bountiful dishes of melted cheese you’ll likely eat!

1. Bacon Wrapped Mini Grilled Cheese Sandwiches. Honestly: these are #1- err’y time I serve them. No one gets bored popping these into their mouths (that’s what she said).

Bacon Grilled Cheese Bites | Domesticated Academic

2. Turkey Meatball Sliders. If you’ve shoved too many mini grilled cheese sandwiches into your stomach, a turkey meatball might be a slightly healthier option. Slightly….

Turkey Meatball Sliders | Domesticated Academic

3. Sticky Garlic Wings. Baked, not fried….you won’t miss the deep fryer on these. I promise.

Garlic Sticky Wings | Domesticated Academic

4. Crock Pot Crab Dip. Mix it, turn it on, walk away….Can’t get much easier or tastier than this one! The mini-crock pot might be my new favorite thing this year!

Crock Pot Crab Dip | Domesticated Academic

5. Devilish Srirachi Eggs. Spicy deviled eggs aren’t what they seem at first glance. These guys can be made in advance, left in the fridge and be pulled out just in time for kick off.

Deviled Srirachi Eggs | Domesticated Academic

6. Greek Yogurt Fruit Dip. When you’ve had your fill of savory, move onto a little sweet. No one will know the greek yogurt is healthy and you can mix this before and pull it out in time for Bruno Mars and the Red Hot Chili Peppers halftime show.

Greek Yogurt Fruit Dip | Domesticated Academic

Spicy Butternut Squash & Cheese Soup

Spicy Butternut Squash Soup | Domesticated Academic

You’ll love this because it comes together in a snap, has some spice and cheese, and you can enjoy your produce all winter long if you’re as lucky as I am. My generous mom sent me home after Christmas with a garbage bag FULL of onions and butternut squash. I appreciate her kindness and generosity because I do love me some squash. I don’t have a good space to store them in my rental so my priority was to cook them down and freeze the puree in order to add it to mac and cheese and other recipes all winter. The squash is a gorgeous color, is very versatile, and is loaded with healthy things.

I add milk but if you’re looking to lighten things up, go for stock, skip the cheese, or add less and go half on the cheese and go half milk, half stock. The modifications are endless here and the soup base itself is an excellent vessel for all kinds of things. Shredded chicken or a handful of veggies can help add even more bulk to this soup or stretch it out if some extra guests show up.

Spicy Butternut Squash Soup | Domesticated Academic

I cook my butternut’s down in the crock pot. Cut the top off and put in a crockpot with about 2 cups of water for 4 hours on high. The squash will fall apart and you can dig out the meat without slicing your fingers off trying to peel the hard gourd. I did the whole bunch of squash and froze them in 2 cup increments for later use.

You’ll need:

30 min.

serves 4

  • 1 (2-3 lb) butternut squash, cooked (i cook mine down in the crockpot, cut the top off & cook on high for 4 hrs. w about 2 cups of water in the crockpot)
  • 1/2-1 cup of milk (depending on how thick you like your soup)
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 teaspoons of hot sauce (i prefer sriracha)
  • 1 cup shredded cheese of choice
  1. Put the cooked squash and milk in a food processor or blender and puree.
  2. Put the contents in a saucepan and turn on medium heat.
  3. Stir or whisk and add more milk if desired
  4. Add garlic powder, salt, pepper, and hot sauce. Stir or whisk to combine.
  5. Add cheese last and combine.
  6. Serve hot.

French Onion Soup with Tortellini | Domesticated Academic

French Onion Soup with Tortellini

Creamy Tomato Tortellini Soup | Domesticated Academic

Creamy Tomato Tortellini Soup

Gather Round Kids: It’s Time to Tell the TRUTH

Every now and then, one of the blogger world people suggests a ‘truth’ post. Perhaps it’s a bit like confession, which I have no idea about b/c church is not a place I visit. I prefer to spend that time on the yoga mat, meditating. So, here are my current truths….

Truth Time | Domesticated Academic


I love living alone. Honestly, I cannot recall a more peaceful and contented time in my short life. I spent years with roommates during grad school to save money and right after to try and pay bills, but honestly, living alone is like my “happy hour, shopping binge, manicure” account all rolled into one. I began to accept my truth: I need a sane and sacred space to be by myself.¬†

I’m addicted to yoga. I cannot get enough. The world makes sense when I’m on the mat and it’s one helluva workout. I can make peace with my body and myself, even if my body disagrees the next day. I’m into a 90 minute vinyasa class once a week and usually another session or two at home during the week. I also incorporate it into my stretching/cool down to help keep me limber.

I started incorporating weights into my routine¬†this past summer/fall and while I haven’t noticed a scale difference, I have noticed I’m more toned, firm, and looking much better. People are also complimenting me so it’s nice someone else notices.

I cannot go carb free. My brain gets very cranky and then I turn into an uber bitch in less than 60 seconds. I am also aware that shoving cookies into my hole isn’t the good carb load, but guess what, cookies taste good.

I get a massage once a month. Sue me for loving someone who will work out the knots in my neck, shoulders, and keep my hips from seizing up like a cold engine in the winter. That’s a service I’m willing to pay for.

I’m a binge watcher on Netflix, hulu, and most other media consumption. Don’t give me one or two seasons, give me the whole show from start to finish. There’s a whole body of research now on folks like me. Maybe it’s my addiction. As least it’s socially acceptable. That and my love of cheese.

Truth Time | Domesticated Academic


I like that I’m aging. With age, comes some more wisdom and more experience. I can deal with the gray hairs and the baby wrinkles as long as I’m happy. And happy I am.

I’m sick of hearing how cold it is where you live. IT’S F$&%ING WINTER….(i also swear a lot in real life, i’d apologize if i was actually sorry)

I dream of Brie. And wine. I might be addicted to cheese, but not wine. I do love them together.

Truth Time | Domesticated Academic


There it is, the more you know…..

Truth Time | Domesticated Academic


Homemade Mini Peanut Butter Cups

Mini Peanut Butter Cups | Domesticated Academic

You’ll love these because they’re better than the ones you can buy in the store. No jokes….I’m a serious reese’s connoisseur and I could NOT STOP eating these! The filling is more creamy but still remains dense and lovely in these. I also take a small amount of comfort in knowing what’s in the food (mostly). This makes a very large batch (about 5 dozen) of mini cups so plan accordingly. I have two mini pans so I had to make these in batches so be warned. I had some peanut butter left over from my last batch and put it in the freezer and it froze beautifully. I defrosted it later to just eat and put it in chocolate cupcakes.

Mini Peanut Butter Cups | Domesticated Academic

Depending on how much chocolate you like to use and how much peanut butter filling you like, this could change your proportions. You can halve this recipe too to make fewer or make these in standard sized muffin tins. I like the min sized ones, they offer up a smaller portion of guilt in the end.

Mini Peanut Butter Cups | Domesticated Academic

These also freeze really well. I made the first batch about 2 weeks before Christmas and froze them (only sneaking a few) and made more before heading home. I put them in a plastic container lined with wax paper and they kept very well. My sister declared them “her new favorite” so I must be doing something right!

For a large batch

You’ll need:

Makes about 5 dozen

Several hours if you don’t have a lot of mini muffin pans

  • 1 16 oz. jar of creamy peanut butter
  • 1 stick of butter or 1/2 cup (salted or unsalted is fine) softened or room temperature
  • 2 cups of confectioners sugar
  • 24 oz. chocolate candy coating or semi-sweet chocolate chips
  1. Line mini muffin tins with liners of appropriate size or spray with non-stick spray
  2. Mix peanut butter, butter, and confectioners sugar together until it’s smooth.
  3. Melt half of the chocolate in the microwave on 1 minute increments or 30 second increments.
  4. Pour enough chocolate in the bottom of each liner and tap the whole tray to help it settle and distribute.
  5. Drop spoonful’s of the peanut butter mixture on top.
  6. Melt the other half of the chocolate and pour over the top or use a spoon to cover the peanut butter.
  7. Refrigerate until hard.

Peanut Butter Graham Sandwiches | Domesticated Academic

Peanut Butter Graham Sandwiches

Peanut Butter Truffles | Domesticated Academic

Peanut Butter Truffles

Football Friday: Greek Yogurt Fruit Dip

Greek Yogurt Fruit Dip | Domesticated Academic

Nutella and peanut butter met non-fat greek yogurt and it’s been a beautiful relationship ever since…You’ll love this because you still get lots of hazelnut and peanut buttery flavor without eating it straight from the spoon and adding in some protein packed non-fat greek yogurt. Think: slightly less guilt. This is a great dip to add to any tailgate or potluck to offset all of the amazing fatty snacks and can double as dessert in a pinch.

Greek Yogurt Fruit Dip | Domesticated Academic

I love these two variations because they’re smooth, creamy, and not too heavy tasting. Don’t get me wrong, eating peanut butter out of the jar is a favorite past time of mine, but it’s not always the healthiest choice I make. This helps me eat some of my favorite indulgences without feeling so bad about it later. I also love anything that’s smooth and creamy (har-dee-har-har….i’m 12 on the inside) including: pudding’s, ice cream, milk shakes, etc… so this satisfies that mouth feel.

Greek Yogurt Fruit Dip | Domesticated Academic

You’ll need:

10 min.

  • 1 cup non-fat greek yogurt
  • 1/2 cup peanut butter


  • 1/2 cup hazelnut spread (nutella)
  • fruit
  1. This recipe is simply a 2:1 ratio.
  2. Put greek yogurt in a bowl.
  3. Add in the peanut butter or the hazelnut spread.
  4. Mix well.
  5. Serve chilled with cut fruit.
  6. You can mix both the peanut butter and hazelnut spread together with the yogurt. It’s up to you!

Bite Sized Spinach Dip Cups | Domesticated Academic

Mini Spinach Dip Cups

Crock Pot Crab Dip | Domesticated Academic

Crock Pot Crab Dip

Football Ready: Crock Pot Crab Dip

Crock Pot Crab Dip | Domesticated Academic

You’ll love this dip because it stays warm and bubbly while you work the crowd, you can make it in advance and walk away, and there’s a million variations here! Go wild!!!!!!! It’s simply crab-tastic, but not in the sense that you need to head to the pharmacy ūüėõ

There are few things I like better than melted cheese/dairy products. Except maybe warm, melted cheese!!!! I bought a mini crock pot for $4.50 and couldn’t wait to use it to keep my melted cheese products warm. Seriously…..I love this thing! I’ve been seeking recipes just to make warm dips! It kept it warm and melty all night and my sister declared my dip “the best” thing at our Christmas Eve party. Boom–that’s one big compliment!

You’ll need:

15 min. prep + 2 hrs warming time

  • 1 can white crabmeat {6 oz.}
  • 1 8 oz. block of cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tsp. garlic salt
  • 1 tsp. old bay
  • crackers, veggies, dippers of choice (perhaps just a spoon?)
  1. Put all ingredients in bowl & combine
  2. Put in crock pot & turn on for two hours
  3. If you don’t have a mini crock pot, you can make this on the stove top and keep warm or put it in a pan and bake it at 350 for about 15 minutes.

Sub in hot sauce, other cheeses, or leave out the old bay or garlic if it’s not your style….

Feeling extra dippy?

Bite Sized Spinach Dip Cups | Domesticated Academic

Bite Sized Spinach Dip Cups

White Bean Dip | Domesticated Academic

10 Minute White Bean Dip