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
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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

French Onion Soup With Tortellini

French Onion Soup with Tortellini | Domesticated Academic

You’ll love this spin on a classic because it’s full of flavor and packages up the cheese in perfectly sized bits of pasta! I love french onion soup. I don’t always have the kind of time a good soup needs, but every once in a while…I get a hair up my ass and think, “i’m going to do it anyway.” Sunday is a great day for me to stand there and layer all of the amazing flavors. I put something on hulu on my laptop–SNL during this prep, and go to town. People add all kinds of cheese and hunks of bread, but in my brain: tortellini. Carbs and cheese in one perfectly sized portion that cooks up in just a few minutes….No muss, no fuss here! I also like the tortellini to make the soup a ‘real meal.’ While I love this soup as is, it’s not very filling for a long afternoon of work and the pasta adds some bulk to it without ruining it. If you’re a traditionalist, leave the tortellini out….it won’t hurt my feelings.

French Onion Soup with Tortellini | Domesticated Academic

I add cheese too. And this time, I actually made homemade croutons from the heel of my weekly loaf of bread: olive and rosemary. Turns out, the last few slices make excellent croutons for soup. Cut the bread, drizzle with some olive oil and bake for 15 minutes at 350 and you’re on the your way to amazing.

ps: who the hell can ever spell Worcestershire correctly the first time? So good, so complicated to spell. I biff it every. single. time. Thank computer programmers for spell check.

You’ll need:

1 hour

  • 1/4 cup unsalted butter
  • 2 onions, sliced
  • 1 garlic cloves, chopped
  • 1 bay leaves
  • 1 fresh thyme sprig or 1 teaspoon
  • Kosher salt and freshly ground black pepper
  • 1/2 cup red wine
  • 1 HUGE heaping tablespoons all-purpose flour
  • 1 quarts beef broth
  • 1 tablespoon ketchup
  • 1 tablespoon Worcestershire sauce
  • 4 oz. frozen or fresh tortellini

Directions

  1. Melt the butter in a large pot over medium heat.
  2. Add the onions, garlic, bay leaves, thyme, and salt and pepper and cook until the onions are very soft and caramelized, about 25 minutes.
  3. Add the wine, bring to a boil, reduce the heat and simmer until the wine has evaporated and the onions are dry, about 5 minutes.
  4. Discard the bay leaves and thyme sprigs (if you used dried thyme, you’re stuck w it, you won’t be bothered by it.)
  5. Dust the onions with the flour and give them a stir.
  6. Turn the heat down to medium low so the flour doesn’t burn, and cook for 10 minutes to cook out the raw flour taste.
  7. Now add the beef broth, ketchup, and Worcestershire sauce and bring the soup back to a simmer, and cook for 10 minutes.
  8. Add the tortellini according to their cooking instructions.
  9. Season, to taste, with salt and pepper.
  10. Serve hot. You can melt cheese over bowls of it, add croutons or slices of baguette, you can pretty much go wild from here on out with your soup.
  11. Trust me on the tortellini…

crock pot chicken soup | domesticated academic

Crock Pot Chicken Soup

Creamy Tomato Tortellini Soup | Domesticated Academic

Creamy Tomato Tortellini Soup

Crock Pot Chicken Soup

crock pot chicken soup | domesticated academic

You’ll love this recipe because it’s easy to make, cooks itself, and there’s minimal prep work on the back end when supper time rolls around. When chicken is on sale for about $1/lb, I stock up and hog up freezer space like it’s nobody’s business. Good thing I’m single and ready to mingle. Perhaps a man will fall in love with my soup!

crock pot chicken soup | domesticated academic

My ‘crack pot’ and I have an understanding. Whatever I put in, I will eat as long as she doesn’t screw it up. Crack pot (yes, that’s my name for her) and I have had several tries with soup and we enjoy the process each time. I made a big batch of this on a day that I wasn’t working until 8 p.m. so I could eat the leftovers on all the other days of the week when I was out working late. It works out pretty well actually. For everyone, including me! It takes only a few minutes to prep everything, the chopping is the most time consuming part, and I put it on low and walk out of the door to work. I pull the chicken, let it cool so I can pick/chop it, and throw the noodles in for an hour. I usually add the chicken back in at the very end, but if you’re crunched for time, just go ahead and add it with the noodles. Whatever works for you.

You’ll need:

20 min. prep + cook time

  • 2 1/2 to 3 1/2 pounds chicken pieces
  • 4 cups water
  • 4 cups chicken broth
  • chicken boullion or chicken broth powder will amp up the chicken ‘flavor’ here–try some out, I usually put some in
  • 1 teaspoon salt, or to taste, depending on saltiness of broth
  • 1/4 teaspoon pepper
  • 1 small onion chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 1/4 cup parsley, chopped
  • 1/2 teaspoon dried marjoram or basil
  • 1 bay leaf
  • 6 ounces noodles
  1. Place all ingredients except noodles in the Crock Pot.
  2. Cover and cook on low for 5 to 6 hours.
  3. Remove chicken and bay leaf from pot
  4. Remove meat from bones, dice, and return to broth, and add the noodles.
  5. Cook another hour or until noodles are done (about 1/2 hour on high).
  6. Or, cook the noodles separately and add them just before serving.
  7. Taste and season before serving to make sure it’s ‘just right.’

Creamy Tomato Tortellini Soup | Domesticated Academic

Creamy Tomato Tortellini Soup

Spaghetti & Mini Turkey Meatball Soup

I love this dish since it’s warm and hearty and you can cut the amount of noodles in it if you’re watching your carb intake. I’ve made this soup for years and chose to give you the turkey meatball recipe. Pin this or bookmark it for after the holidays when you’re trying to shed the holiday weight gain but still want to feel “full” without starving yourself. A bowl of this has veggies, lean protein, and some pasta to keep your stomach happy. This would also be a great meal choice anytime but weeknights are always a great time to serve this since it can be on the table in about 30 minutes with enough time to get out the door for holiday school concerts, basketball games, or to feed the crowd when no one is at the table at the same time. The leftovers heat up beautifully.

Healthier, comforting, warm, and a little bit fun! This take on classic spaghetti and meatballs is just as easy to prepare with no fuss. Taking the help from canned tomatoes made for a quick meal that can be on your table in no time. You can cook the meatballs right in the soup by boiling them in the stock/tomato mixture but I prefer to brown them a little bit in a pan or in the oven for a nice crust.

You’ll need:

Serves 4 + leftovers

Turkey mini meatballs

  • 1 lb. ground turkey
  • 1/4 c. onion finely chopped
  • 1 tsp./clove garlic finely chopped
  • 1 egg
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 c. italian breadcrumbs
  • 1 TBS. italian seasoning (may omit if ground turkey is ‘italian style’ or reduce for personal taste)
  1. Mix all ingredients together and form small meatballs.
  2. Brown in a saute pan for approximately 8 minutes while shaking/turning for even browning.
  3. Meatballs will finish cooking in soup
  4. If you bake them, pre-heat the oven to 350 degrees F and bake for 10 minutes.

For the soup

  • 1/4 c. onion finely chopped
  • 1 bell pepper, chopped
  • 2 cans italian diced tomatoes (standard can)
  • 2 c. chicken stock
  • 2 oz. dry spaghetti (I use thin spaghetti–this is a small handful of dry pasta)
  • Italian seasoning to taste
  • Mini turkey meatballs
  • Parmesan Cheese
  1. Sweat the pepper and onion in a large sauce pan or small stock pot.
  2. Add tomatoes and chicken stock. ]
  3. Bring to a boil
  4. Break the spaghetti into small pieces and add to the boiling pot.
  5. Cook for 6 of the 8 minutes.
  6. Add the mini turkey meatballs to finish cooking the last few minutes. Turn heat down to simmer .
  7. Taste to add any remaining italian seasoning, salt, or pepper.
  8. Serve hot with parmesan cheese.