Crockpot White Turkey Chili with a Kick

It’s been way too long since my last post & I apologize for that. I’ve definitely been cooking, but have just been super busy with the home. I bought a house 3 days before Christmas, which is super exciting. The house had basically been gutted and redone. So we thought we were getting the perfect first home. Welp. Turns out the guy who redid the home really did a crap job. Thank goodness for my dad who used to build homes. Without him I don’t know what I would do. It’s been endless stress & endless talk about what needs to be done next. We keep looking at stuff and finding new things that were done incorrectly that need to be fixed. It’s been a real headache in a half.

My weekends are my favorite. My boyfriend comes home & I try to spend as much time with him when he’s home. Usually we bum around, i’ll cook dinner & he’ll build Lego. It’s his new obsession. I can’t complain because he joins me in the living room to build rather than staying in his little “man cave”.

A couple weekends ago I went over to a friends house to have GNO = Girls Night Out. One of my best friends just had a baby so we’re all obsessed. It was so nice to see them all. Since we’re adults now we all bring a dish and drink wine or beer or cocktails (or all 3 if you’re me). My one girlfriend brought this delicious white turkey chili. Like delicious. At first I was eating it thinking to myself, this is SO spicy, I don’t know how much I can handle. Next thing I know i’m practically licking my bowl clean. This chili was the bomb. Like so incredibly good I got the recipe and 2 days later was making it for my boyfriend & I. I love it so much I’m making it again a week later. It’s currently sitting in the fridge ready to go in the morning so we’ll have dinner tomorrow evening!

It’s got a kick to it, but I dulled it down a little so it’s not too spicy. You can definitely make it spicier if that’s your thing or make it more mild if spice isn’t up your alley. Trust me though, you’re going to love it. I highly recommend making some cornbread to go with it and crumbling a muffin over your bowl of chili. You won’t regret it. Avocado is delicious on top of it too if you have on on hand. And cheese, always add cheese. Mozzarella works marvelously.  ENJOY!


Crockpot White Turkey Chili with a Kick

Prep Time: 30 min Cook Time: 6-7 Hours


  • 2 lbs Extra Lean Ground Turkey
  • 1 Yellow Onion, Finely Diced
  • 1 Green Pepper, Finely Diced
  • 2.5 teaspoons Minced Garlic or 5 Cloves Garlic, Chopped
  • 1 4oz Can Chopped Green Chilies
  • 1 teaspoon Chili Powder
  • 1 teaspoon Cayenne Pepper

    Crockpot White Turkey Chili with a Kick
  • 1 teaspoon Oregano
  • ½ teaspoon Cumin
  • 1 teaspoon Salt
  • ½ teaspoon black pepper
  • 2 Cans Cannellini Beans, Drained
  • 1 Can Butter Beans, Drained
  • 3 C Frozen Super Sweet White Corn
  • 6 C Low Sodium Chicken Broth
  • For Topping:
  • Crumbled Corn Bread
  • Mozzarella Cheese
  • Diced Avocado



  1. Brown turkey in large pan on medium heat. While turkey is cooking, finely chop onion & green pepper. If you have a food processor, add both the onion & pepper to device and chop until fine.
  2. Once turkey is cooked thoroughly place into large (6 qt.) crockpot (if any fat remains drain before adding to crockpot).  Add onion & pepper mixture to the same frying pan you used to cook the turkey. Cook for 3-4 minutes until heated through.
  3. While the pepper & onion mixture is heating up, drain the liquid from the beans & add to the crockpot.
  4. Add garlic & green chilies to the pepper & onion mixture. Cook for an additional 3-4 minutes. Add spices to mixture and mix until evenly distributed. Remove from heat & add to crockpot.
  5. Add the corn to the crockpot along with the chicken broth. Start with 4 cups & add more until everything is covered. 6 cups seemed to be the magic number for me. If you like a less runny chili add less chicken broth.
  6. Cook on low heat for 6-7 hours. Top with crumbled corn bread, shredded mozzarella &/or diced avocado!

*Meal can be prepped ahead of time. Just wait to add chicken broth until you’re ready to turn the crockpot on. Add an extra half hour or so to the cook time if pulling from the refrigerator.*

Chicken, Broccoli & Rice Casserole

Casseroles have been my boyfriend and I’s friend these past 2 weeks. They’re really easy to make and the outcome is almost always a pan full of deliciousness.

Last weekend we put soup Sunday’s on a hold & opted for a more comforting dish, like a casserole. At Thanksgiving I had this delicious broccoli casserole topped with Ritz crackers. It was heaven. I searched for a recipe similar to that but with chicken & rice. I wanted a chicken & rice casserole that reminded me of that amazing broccoli casserole with the salty Ritz crackers on top.

I found a recipe for a broccoli, rice & chicken casserole that I decided looked, one, amazing & two, possibly close to what I had at Thanksgiving. I decided to add cauliflower to the recipe because I love broccoli & cauliflower together & because why not?

It’s really quick to get together & cooks in around 45 minutes which makes it a great weeknight meal or any night really!


Chicken, Broccoli & Rice Casserole

Prep Time: 15 Minutes Cook Time:  40-45 Minutes


  • 5 Chicken Tenderloins, Cubed
  • 2 C Fresh Broccoli, Chopped

    Chicken, Broccoli & Rice Casserole
  • 1 C Fresh Cauliflower, Chopped
  • 1 C White Rice
  • 2 C Cheddar Cheese
  • 1 C Cream of Broccoli
  • 2 1/2 C Low-Fat Milk
  • Salt/Pepper, Sprinkle of Both
  • 1 Sleeve Ritz Crackers, Smashed


  • Preheat oven to 350 degrees.
  • While oven is preheating, cube chicken tenderloins & place in a medium sized mixing bowl.
  • Chop 2 cups of broccoli & 1 cup of cauliflower into bite sized pieces & add to bowl.
  • Add remaining ingredients to bowl with the exception of the crumbled ritz crackers. Mix until well combined.
  • Pour ingredients into a greased 9×13 baking pan & make sure everything is evenly distributed.
  • Top mixture with crumbled ritz crackers & place in the oven.
  • Cook at 375 degrees for 40 minutes or until rice & chicken are cooked.
  • Eat immediately & enjoy!

Broccoli, Egg & Cheese Breakfast Casserole

The first time I had a similar breakfast casserole to the one I am going to post, I swear, it was life changing. I love almost everything breakfast. I say almost everything because I have a deep hatred towards bacon. I’ve been called “terrorist” before because it’s true, who hates bacon? Well I do. Something about the texture and the appearance – I just cannot do it. The smell too. Makes me want to vom.

Back to the topic at hand. This breakfast casserole is legit. There are so many different things you can do with this recipe. You could throw any sort of meat in it that you want – sausage, ham… bacon or even veggies! We decided on broccoli for our casserole & it was so yummy. Just swap out the broccoli in the recipe for whatever you’d like – spinach, tomatoes, mushrooms, onions, meat – you name it, i’m sure it would be just as delicious!

Also, this recipe is super easy to make. If you have a half hour of time you’re pretty much set. Prep is pretty quick & it only takes about 20-25 minutes to bake in the oven. Easy-peasy! You could even prepare it the night before if you’re pressed for time & bake it the next day! It’s so great. Enjoy!


Broccoli, Egg & Cheese Breakfast Casserole

Prep Time:  10 Minutes Bake Time: 20-25 Minutes


  • 1 Can Crescent Rolls

    Broccoli, Egg & Cheese Casserole
  • 4 Eggs
  • 1 Cup Mild Cheddar
  • 1 Cup Monterey Jack
  • ¾ Cup Low-Fat Milk
  • ½ TBSP Butter, Cubed
  • 1 Medium Head of Broccoli, Cut into Bite Size Pieces
  • Salt/Pepper


  • Preheat oven to 375 degrees. Spray a 9×13 baking dish with cooking spray & line with crescent rolls. Gently press the crescent roll pieces together so they cover the bottom evenly.
  • While oven is preheating steam the broccoli so it turns bright green. You can do this over the oven or in the microwave, whatever is easiest for you! Once broccoli is steamed set aside & allow any moisture to drain from the broccoli.
  • In a medium bowl add eggs & milk & beat until combined. Set aside.
  • Layer the broccoli on top of the crescent roll crust as evenly as possible. Next sprinkle the cheese over the broccoli. Pour the egg mixture over the cheese & broccoli. Allow to spread out & sprinkle with salt & pepper.
  • Place into the preheated oven & bake for 20-25 minutes or until mixture begins to turn golden & eggs are cooked.
  • Allow to cool & set slightly before serving & enjoy!



Corn, Potato & Cheese Chowda

A couple weeks back the boy & I went to a thrift store quite a ways away. He was looking for video games & I was just along for the ride. I think the place was called 2nd & Charles, but basically everything looked brand new. I don’t know if you could even call it a thrift store, but they sell used games, books, dvds, music etc. I got sucked into the cookbooks after I yet again, failed to find Hocus Pocus in a store. Honestly, such a brilliant Halloween movie, a couple weeks before Halloween & it’s practically impossible to find. Thankfully I have the best boyfriend ever and he successfully surprised me with a copy! Anyways, I found this awesome cookbook called Soup Bowl & we decided to start up a tradition of Soup Sunday’s! Brilliant. We both love soup & with fall here & winter on its way, what better time to start a soup tradition!?

We both love cheese & basically all things carb related. He picked out a recipe in the book called Corn, Potato & Cheese Soup. We decided to try and make it a little healthier by replacing the heavy cream with low-fat cream cheese. It probably didn’t make it much healthier, but maybe reduced some of the bad saturated fats that heavy cream has. One can dream right? Well the soup turned out delicious! It was creamy, thick, cheesy & oh so good.

I hop you all enjoy this as much as we did!

Corn, Potato & Cheese Chowda

Serves 5 Prep Time:  15 Min Cook Time:  35 Min


  • 3 TBSP Light Butter or Regular Butter
  • 2 Shallots, Finely Chopped
  • 2 Cloves Garlic, Minced
  • 2 Large Potatoes, Peeled & Cubed into Bite Sized Pieces

    Corn, Potato & Cheese Chowda
    Corn, Potato & Cheese Chowda
  • 1 ½ C Frozen Sweet Corn Kernels
  • 5 TBSP All Purpose Flour
  • 3 TBSP White Cooking Wine
  • 1 ½ C Milk
  • 8oz Block of Neufchatel Cheese (Low-Fat Cream Cheese)
  • ½ C Shredded Cheddar Cheese
  • ¼ C Shredded Swiss Cheese
  • 1 Can Lower Sodium Chicken Broth
  • 8 Fresh Sage Leaves, Chopped
  • ½ tsp Salt
  • ¼ tsp Black Pepper


  1. Begin by adding butter to a large pot & set the heat to low. While butter is melting begin chopping the 2 shallots & garlic cloves. Add to pot of melted butter and stir occasionally for 5 mins or until shallots are softened and garlic is fragrant.
  2. While shallots & garlic are cooking, peel your potatoes & cube into small bite sized pieces. After shallots & garlic are softened add your cubed potatoes. Cook for approximately 5 minutes, stirring occasionally.
  3. Add the flour to the pot & stir until incorporated somewhat evenly. Cook for about a minute. Add white wine & mix. Slowly add milk & chicken broth, then turn heat to medium-high. Bring mixture to a light boil stirring frequently. Once mixture starts to boil turn heat down and allow the mixture to simmer.
  4. Stir in corn, sage, swiss, cheddar, cream cheese & salt/pepper. Allow to simmer for approximately 20 minutes or until potatoes have just a slight crunch to them. Cook a little longer if you like softer potatoes & ENJOY!

Crock-Pot Cream of Chicken & Vegetables

Crock-pots are a huge love of mine. I mean, how can you not love your crock-pot!? It works magic while you’re at work or bumming around. It’s one of the best darn inventions ever. This weekend was a lazy one, but needed. Time to unwind and relax, be it all weekend, or for a few hours, is very necessary. It’s time to find yourself again in this busy chaotic world.

Saturday the boy & I decided to sleep-in, hang out & play video games all day. What better time to whip out the crock-pot. We wanted something tasty, but not SUPER terrible for us. Both of us are “trying” to watch what we eat & by trying I mean not really, but we like the idea of it.

We found this recipe on pinterest from Skinny Mom called, Skinny Slow Cooker Creamy Chicken. The fact that it had “Skinny” in the recipe title sold us, although I don’t know how “skinny” it is for you, but hey, why not! We both were SO happy that we made this. It was legit so dang delicious. I had 2 servings which instantly makes it not skinny anymore, but seriously, it was that good! We added a bunch of vegetables into the recipe & I am so happy we did. It gave it a good crunch & change in texture. Loved it.

So if you’re looking for an easy recipe, something creamy, and oh so delicious, this is the recipe for you! Enjoy!

Crock-Pot Cream of Chicken & Vegetables

Prep Time:  15 Min          Cook Time:  4 Hours & 15 Min

Servings: Approximately 6


  • 1.5 LBS Boneless Chicken Breasts

    Crock-Pot Cream of Chicken & Vegetables
    Crock-Pot Cream of Chicken & Vegetables
  • 1 Packet of Garlic & Herb Dry Dressing Mix, .75 OZ
  • 1 C Water
  • Salt & Pepper, to Taste
  • ½ Sweet Onion
  • 1 ¼ C Fresh Broccoli, Cut into Bite Sized Pieces
  • 1 ¼ C Fresh Cauliflower, Cut into Bite Sized Pieces
  • 1 C Shredded Carrots
  • 1 Can (10.5 OZ) Campbell’s Healthy Request Condensed Cream of Chicken Soup
  • 8 Ounces Reduced Fat Cream Cheese, Cubed


  1. Trim any fat off of chicken breasts. Sprinkle a little salt/pepper onto both sides of the chicken breasts.
  2. Place into crock-pot.
  3. Combine 1 cup water & garlic & herb dressing mix into a small bowl until dissolved. Pour over chicken in crock-pot.
  4. Dice ½ sweet onion & place in crock-pot with chicken.
  5. Turn crock-pot on high. Allow chicken to cook for approximately 3-4 hours until chicken is tender & shreds easily.
  6. While chicken is cooking, begin prepping broccoli, cauliflower & carrots. Set in fridge until chicken is done.
  7. Once chicken easily shreds, add the cubed cream cheese & condensed cream of chicken soup to crock-pot stirring until combined.
  8. Add cut up vegetables & mix. Allow to cook for an additional 30-40 minutes on high until heated through. ENJOY!
  9. Serve atop a rice mixture or simply enjoy by itself!

Not So Amish, Amish Macaroni Salad

So my boyfriend & I usually try and prep a couple meals/sides on Sunday’s before he leaves for the week to head up to work. He’s been telling me about how much he really enjoys picking up Amish Macaroni Salad on his lunch break. Naturally, I decided to try making Amish Macaroni Salad to send with him to help him save a little money. Homemade is always better anyways!

Now I have never actually had legit Amish Macaroni Salad so I was excited to try making it. I didn’t really have a taste to go off of, but I did find a recipe with eggs & cheese in it, two of my favorites. We made it one week & it was good, but I wanted to try changing it up slightly the next week. It’s delicious. Probably not as “Amish”, but it’s a darn good macaroni salad if I do say so myself.

Of course it’s fall & I’m posting picnic items, but that’s just how I roll. I’d make pumpkin pie in June if I had help eating it. Heck, I would drink pumpkin beer year round if someone would just keep the shelves stocked. Who ever said there isn’t a market for fall flavors year round is surely mistaken.

So a pasta salad in September, almost October it is! I hope you all enjoy!

Not So Amish, Amish Macaroni Salad

Prep Time:  30 Minutes                 Total Cook Time: 1 Hour & 30 Minutes


  • 1 Box Macaroni (1 lb)
  • ¼ C Red Onion, Diced
  • 2 Tbsp Dill Pickle RelishNot So Amish, Amish Macaroni Salad
  • 1 15oz Jar of Light Miracle Whip Dressing
  • 3 Tbsp Yellow Mustard
  • ¼ C Sugar
  • 3 tsp White Vinegar
  • ¼ tsp Salt
  • 1/8 tsp Black Pepper
  • ¾ tsp Paprika
  • 4 Small Hard Boiled Eggs, Chopped – or 3 Large Hard Boiled Eggs
  • 1 C Colby Jack Cheese, Cubed


Cook macaroni according to the directions on the box.

Begin dicing onion, hard boiled eggs & colby jack cheese. Set aside.

Combine dill pickle relish, light miracle whip dressing, yellow mustard, sugar, white vinegar, salt, black pepper & paprika in a large bowl. Combine using a whisk. Once thoroughly combine set aside.

Once noodles are cooked & slightly cooled, combine with dressing, diced onions, chopped hard boiled eggs & cubed cheese.

Cover & chill for approximately 1 hour. Chilling overnight is best if time allows it! Enjoy!

Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup

Welp. My laptop died a couple weeks back. Finally got a new one & am ready to post all these delicious recipes that I’ve been hoarding.

This is probably by far one of, if not, my favorite soups of all time. This stuff is so addictive & so darn good. I first found it last year with my mom & we must have made it at least twice a week for 3 months straight. My dad was so sick of seeing butternut squash & sweet potatoes. The original recipe was found on Catz in the Kitchen. My mom and I have adapted it to our liking. I can’t stress enough how delicious this soup is. It’s creamy, butternutty, fally. You get the picture. IT’S SO GOOD.

If you have some time on your hand and want something delicious for dinner or a side, this is the recipe for you! I hope ya’ll love it as much as I do!

Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup

Prep: 30 Min                      Cook Time:  8 Hours & 30 Minutes


  • 3 Cups Cubed Sweet Potatoes (About 1lb)

    Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup
    Crock-Pot Sweet Potato, Carrot & Butternut Squash Soup
  • 3 ½ Cups Cubed Butternut Squash (About 1lb)
  • Approximately 1 Cup Diced Carrots
  • 1 Yellow Onion, Diced
  • 1 Stick Butter, Cubed (1/2 Cup)
  • 1-2 Cans Low Sodium Chicken Broth (14 Ounces Each)
  • 1 Can Light Coconut Milk (13.5 Ounces)
  • 1 Tsp Salt
  • ¼ Tsp Black Pepper
  • 1/8 Tsp Cayenne
  • 1/8 Tsp Nutmeg
  • ½ Tsp Cumin
  • Optional: Sour Cream for Topping


Combine cubed butter, diced onions, peeled & cubed sweet potatoes, cubed butternut squash, diced carrots & 1 can of chicken broth into a 4-quart crock-pot. Cover and cook on low for 8 hours or until vegetables are tender. If you’re pressed for time you can cook everything on high for approximately 4 hours.

Once vegetables are tender, in batches, begin pureeing them in a blender, one batch at a time. Return pureed mixture to crock-pot. Stir in the second can of chicken broth if you want it a little thinner, coconut milk, salt, pepper, cayenne, nutmeg & cumin. Cook on low for an additional 30 minutes, or on high for 15 minutes, until heated through.

Top with a dollop of sour cream if you desire!

If you have leftovers this soup is great frozen for a couple of months!