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 🙂

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

Stuffed Chicken Breasts

Stuffed Chicken | Domesticated Academic

You’ll love this because it grills up beautifully, has a great creaminess thanks to the cream cheese and makes almost NO dishes!!! Chicken is so versatile and so boring all at the same time. Some days, I look at it and go….blah…..which is what I did this time when I opened the fridge to find a package of breasts. Then, I knew I wouldn’t want to eat BLAH chicken and I started searching. I pulled out a haphazard set of ingredients and then put them all back. Twice. Then, I saw the thing in life that makes everything better. Butter? Cream cheese.

Stuffed Chicken | Domesticated Academic

Paired with some salty olives and the fresh bite of green onion, this made me very happy. I paired it with a simple spinach salad on a beautiful spring evening and thoroughly enjoyed this meal and again the next day for leftovers.

You’ll need:

10 min. prep + cook time

  • 3 boneless chicken breasts (I filet them to make them flat & thinner)
  • 3 tablespoons light cream cheese, softened
  • 2 tablespoons kalamata olives, chopped (any olive will do)
  • 2 teaspoons chopped green onions
  • 1/4 teaspoon garlic powder
  • salt & pepper
  • toothpicks
  1. Pre-heat grill
  2. Mix cream cheese, olives, onions, and garlic powder in a small bowl.
  3. Schmear the mix evenly along each chicken breast.
  4. Roll each breast up and seal closed with toothpicks.
  5. Sprinkle with salt & pepper if you wish.
  6. Lay each breast in a piece of tinfoil big enough to roll into a small ‘package’ to put on the grill.
  7. Grill the breasts on medium heat for 15-20 minutes or until the chicken is cooked through.
  8. *Optional: remove each breast from the foil and place on the grill to get some pretty grill marks. WARNING: your filling may fall out. (I would not want you to lose any of the cream cheese goodness).

Chicken Parm Meatball | Domesticated Academic

Chicken Parm Meatballs

Bacon Wrapped Chicken | Domesticated Academic

Bacon Wrapped Chicken

Greek Turkey Meatloaf

Greek Turkey Meatloaf | Domesticated Academic

I think you’ll really enjoy this meatloaf. I had not planned on greek anything for supper, but as I stood in front of my fridge with the clock heading towards 8 p.m. (wonky schedule and all), I scanned the shelves: fresh ground turkey–check, olives–check, herbed feta–check. Necessary ingredients–egg, breadcrumbs, onion, etc…–check. Add in about 5 minutes of motivation to form the mix and then walk away for 30 minutes to do something else–check, check, check! I can get meatloaf on my plate because I form a skinny meatloaf log. Put the loaf pan away! Get out a cookie sheet (and silpat) and form a thinner log for faster cooking. Not rocket science. I promise.

Greek Turkey Meatloaf | Domesticated Academic

You’ll love this if you already dig salty olives, feta, and like the fact you can get some lean protein in your body. This meatloaf made great leftovers that I made quick work of the rest of the week. I was feeling extra yucky (if you follow me on fb you know i hadn’t slept in over 2 weeks–insomnia is a real bummer), I tossed on a package of frozen butternut squash for a one dish meal. 30 minutes later, my supper was ready and almost everything was right with the world.

You’ll need:

15 min. prep + 30 min. cooktime

  • 1 lb. ground turkey
  • 1/2 cup chopped onion
  • 1/2 of a bell pepper, finely chopped
  • 1 tsp. garlic
  • 1 tsp. thyme
  • 1 tsp. rosemary
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1/2 cup chopped black olives
  • 1/2 cup feta (I used herbed)
  • 3 tablespoons balsamic vinegar
  1. Pre-heat oven to 350 degrees F.
  2. Combine all ingredients in a mixing bowl and mix lightly until combined well.
  3. Form into a loaf, a long snake on a baking sheet that has a silpat or is sprayed with non-stick spray.
  4. Bake approximately 30 minutes or until cooked through.

Sprinkle with feta and serve with mediterannean orzo

Need more 30 minute inspiration?

Quick & Easy Korean Beef | Domesticated Academic

Quick & Easy Korean Beef

Parmesan Crusted Grilled Cheese | Domesticated Academic

Parmesan Crusted Grilled Cheese