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

Greek yogurt egg & avocado salad

Ah yes, egg salad…. a perennial summer favorite as well as a mainstay after Easter when there’s a lot of hard boiled eggs that have been hunted. ¬†Creamy, eggy, yolky, tasty with fresh bread, crisp lettuce and with creamy avocado. I used Chobani non-fat greek yogurt and a little bit of mayonnaise and didn’t miss the all mayo at all. ¬†In fact, I think I enjoyed it more because it was creamier without being so heavy. This is gluten free, healthier and friendly to vegetarians who are egg eaters. ¬†The greek yogurt and lemon juice amped up the ‘tang factor’ and the only thing I added was some sirachi hot sauce. ¬†I think I put it on everything though so I left this out of the actual recipe. The avocado was a nice addition with the creamy texture and the health benefits we read/see all of the time. ¬†I just like avocado’s and would generally eat them every day if I had a plentiful supply at my disposal.

I am finding 1,000 ways to incorporate more greek yogurt into my diet, giving me some calcium and protein that I would not otherwise be getting. ¬†My run with greek yogurt also includes strawberry greek yogurt coffee cake and greek yogurt lemon raspberry bread if you’re looking for some more inspiration. Don’t worry, this won’t be the last you’ll see of greek yogurt. ¬†Now if I could only figure out how to remove more carbs from my mac & cheese…. ;~)

I also went discount shopping and scored some new plates and serving dishes. ¬†TJ Maxx is getting all of their ‘college’ stuff in and apparently nice dishes aren’t on any college student lists this year so the plates were $1 a piece and the adorable serving bowls (meant for dips and prep) were also $1 a piece. ¬†I bought a few new plates and another set of small bowls that you’ll see popping up in future posts. ¬†I also looked at the local good will shops over the weekend but nothing suited me, even at 25 and 50 cents a piece. ¬†I buy new things not only for the blog but for every day use as well. ¬†Kind of like growing up on the farm and showing cows. ¬†A cow might be pretty but she has to make a lot of milk to stay in the herd. ¬†I feel the same way about kitchen items. ¬†It might be pretty but it better serve its’ purpose too! All the things I bought are dishwasher and microwave safe–two prerequisites to get in put in my basket, go through the checkout, and land in my cupboards.

On with the delicious egg salad…..

You’ll need:

serves 2

  • 2 whole hard boiled eggs
  • 2 hard boiled egg whites
  • 1 medium avocado, cut & cubed
  • 1/4 c. onion chopped
  • 3 oz. non-fat plain greek yogurt
  • 1-2 TBS. mayonnaise
  • juice of 1/2 lemon
  • salt/pepper
  • hot sauce like sirachi (if you want)
  1. Cut and chop eggs, egg whites, onion, avocado and put in a mixing bowl.
  2. Add lemon to keep the avocado fresh
  3. Add yogurt, mayonnaise, and salt and pepper.
  4. Mix and serve immediately.

I’ll keep scavenging while you enjoy some egg salad. ¬†Where do you find dishes and other service ware for blogging? Do you dress your scene before you shoot? ¬†What tips would you share with other bloggers about presenting food?