"No, you know what's sexy? Turkey chili," - Leslie Knope [parks and recreation]

nothing drives a woman to get creative with food like sub-zero temperatures and a hungry fiance.  having perfected a pretty effortless homemade chili recipe for nights i can't be bother to do more than brown meat and open cans, i figured it was time to mix things up in an equally unchallenging way.

result:  some very tasty, very easy turkey chili-mac

according to steve, both times he heated this up for leftovers at work he was complimented for making the lunch room smell fantastic.  i promise it's tasty.  lets forge ahead, shall we?

you will need:

~1 lb ground turkey

1/2 cup sour cream

1 tbsp minced garlic (about 3 cloves)

3 tbsp cumin (or more to taste)

1 tbsp chili powder (or more to taste)

1 tsp cayanne powder (more or less to taste)

1 bay leaf

1 can great northern white beans (drained)

2 14.5 oz cans diced tomatoes with onions

1 8 oz can tomato sauce

1 6 oz can tomato paste

1/3 lb uncooked farfalle (or similar small pasta)

mexican blend shredded cheese

boil water and cook the pasta, drain and set aside.

brown the turkey and drain the fat then add everything except shredded cheese and cooked pasta.  allow mixture to simmer on medium low for approximately 20 minutes give or take.  

finally:  add pasta before serving and smother with shredded cheese on top.

it may not look pretty, but it tastes pretty.

crockpot chicken tortilla soup

i partially credit my chicken tortilla soup recipe with the longevity of steve and i's relationship.  ok, not really, but i've been making this recipe for years and every time i do, someone falls in love with it.  the best part?  it's insanely easy.  with this winter cold there's nothing better than a hot pot of soup.  it's spicy and warms you from within and it freezes perfectly for leftovers anytime you want them.

you will need:

3 tbsp butter

4 cups pre-cooked chicken, shredded

3/4 cup fresh cilantro, chopped

1 can stewed tomatoes

1 can cilantro lime rotel

3 cups medium salsa

3 cups chicken broth

1 tbsp minced garlic

1 tbsp cumin

1 tsp pre-minced garlic (or ~ 3-4 cloves)

dump it all in a slow cooker and set it on high for about 3-4 hours, or on low for 5-6 hours.  garnish with sour cream and shredded mexican blend cheese.

enjoy!