7-Layer Dip

An oldie but a goodie.

Ingredients

• 1 ¼ cups salsa

• 16 ounces of refried beans, canned

• ½ cup sour cream

• 2 tablespoons taco seasoning (optional)

• 1 cup guacamole, prepared

• 1 ½ cups cheddar cheese

• ½ cup black olives and/or tomatoes

• 4 sliced green onions

Instructions

1. Place salsa in a sieve to drain any liquid (this keeps your dip from getting runny).

2. Spread a layer of refried beans in the bottom of a 9x13 pan.

3. Then spread a layer of sour cream over the refried beans. (It’s quite delicious to mix taco seasoning in with the sour cream before spreading if you’re into that).

4. Spoon guacamole over the sour cream and gently spread. Repeat with drained salsa.

5. Top with cheese, olives/tomatoes and green onions.

6. Chill 1 hour before serving. Serve with tortilla chips.

Tom Brady's Favorite Protein-Charged Smoothie

In honor of Tom Brady's TB12 nutrition brand & his Brady Brand apparel company ​merging with NoBull​, this week's Tailgate Treat is Tom's favorite smoothie.

Ingredients

• 1/2 tbsp hemp seeds

• 1/2 tbsp chia seeds

• 1/2 tbsp flax seeds, ground

• 1 handful of walnuts

• 1 tbsp almond butter

• 1 scoop TB12 Vanilla Plant Based Protein OR your favorite protein powder

• 1 cup frozen organic blueberries

• 1 banana, medium-sized

• 3/4 cup oat milk
  

Instructions

1. Combine ingredients in a blender and enjoy.

Broccoli and Cheddar Stuffed Potato Skins with Avocado Cream

Whether you’re into dishes that are fun to share with friends, you’re planning ahead for an Olympics (or Super Bowl) party or if you want comfort food gone healthy, this one’s for you.

Ingredients

Potatoes:

• 8 small Idaho potatoes (about 2 1/2 pounds total), scrubbed and dried

• 4 teaspoons canola oil

• 1/4 teaspoon salt

• 8 ounces broccoli florets, coarsely chopped (about 4 cups)

• Nonstick cooking spray

• 3 pieces Canadian bacon, finely diced (about 3 ounces)

• 3/4 cup grated extra-sharp Cheddar (about 3 ounces)
  

Avocado Creme:

• 2 scallions, thinly sliced, greens reserved

• 1 medium avocado

• 2 tablespoons reduced-fat sour cream

• 2 tablespoons lime juice

• 1/4 cup cilantro leaves

• 1 clove garlic

• 1/4 teaspoon salt

Instructions

1. Preheat oven to 450 degrees F.

2. Pierce potatoes several times with a fork and wrap in paper towels. Microwave on high for 13 to 15 minutes, until potatoes are cooked through. Remove from microwave and cool until potatoes are easy to handle. Slice potatoes in half lengthwise. Using a spoon, scoop all but 1/8 inch of the inside of the potato, leaving skin intact. Reserve scooped potato flesh for another use.

3. Brush both inside and outside of potatoes with oil and sprinkle with salt. Place potatoes, skin-side down, on a baking sheet and bake until skins are crisp and edges are golden brown, about 20 minutes.

4. In the meantime, prepare the filling. Steam the broccoli until crisp-tender, about 3 to 4 minutes. Drain and set aside. Spray a nonstick pan with cooking spray and preheat over medium-high heat. Add the Canadian bacon and cook until crisp stirring often, about 3 to 4 minutes. Reserve.

5. To make avocado cream, combine scallion whites, avocado, sour cream lime juice, cilantro, garlic and salt in the small bowl of a food processor and process on high until smooth. About 30 seconds.

6. Toss the broccoli with cheese and spoon filling evenly among potatoes. Lower oven to 400 degrees F and return potatoes to oven until cheese is melted, about 5 minutes. Spoon 1 tablespoon of the avocado cream on top of broccoli-filled potatoes, then top with scallion greens and 1 teaspoon crisped bacon bits.

The original recipe is from Ellie Krieger and it’s fabulous. Here it is along with links to other of her delicious dishes.

Homemade Copycat Perfect Bars

Photo: Eat The Grains

We love to grab these at the store for an on-the-go meal, but they’re so expensive, so why not pack a little extra protein in your life without having to fire up the oven?

Ingredients

• 1 cup natural peanut butter (256 grams) (you can use smooth or chunky)

• 1 cup egg white protein powder (80 grams) - see notes for substitutions

• 1/4 cup maple syrup (see notes)

• 1/4 cup mini chocolate chips (60 grams)

• Flaked sea salt, for topping

Instructions

1. Add your peanut butter, protein powder and maple syrup to a stand mixer and use the paddle attachment to mix until a dough forms, about 30 seconds to one minute. If you don't have a stand mixer, you can use a food processor or just mix by hand with a fork in a medium-sized bowl.

2. Add in 3 tablespoons of the chocolate chips and mix again until combined about 5 seconds. Be careful not to overmix as the dough will become crumbly.

3. Line an 8x8 glass baking dish or bread pan (an 8x8 will give you 8 thinner bars and a bread pan will give you 6 thicker bars)* with parchment paper (this makes for easy removal) and press mixture into the bottom of the pan until evenly distributed. Top with the remaining chocolate chips and a little bit of sea salt. Cut into 8 equal-size bars. To firm them up a little, you can place them in the fridge. Store in the fridge for up to a week.

Thanks to Kelly with Eat the Gains for this fabulous recipe. Make sure to check out the original for tips, tricks and other mix-ins. There are so many versions of this recipe out there, but we chose this one because of its’ high protein and low sugar content.

Calories: 292kcal

Protein: 16g

Carbs: 20g

Fat: 19g

White Christmas Batch Margaritas

Photo: How Sweet Eats

Holiday spirit in a glass.

INGREDIENTS

• 10 ounces silver tequila

• 8 ounces Grand Marnier

• 8 ounces lime juice

• 8 ounces of coconut water

• 8 ounces of canned coconut milk

• 6 ounces coconut cream

• 6 ounces coconut rum

• 6 ounces simple syrup

• 1 teaspoon coconut extract, if desired

• for garnish: sprigs of rosemary and fresh cranberries

INSTRUCTIONS 

• Mix all ingredients together well – I find that for a large scale drink like this with something creamy (the coconut), it works best to make it in a large measuring glass or bowl and whisk it all together as opposed to shaking it. If desired, you can add 1 to 2 teaspoons of coconut extract for a more islandy coconut flavor! Taste and add more syrup if you’d like more sweetness.

• Note: to make the simple syrup, combine equal parts sugar and water (like 1 cup sugar, 1 cup water) in a saucepan over medium heat. Whisk constantly until the sugar dissolves and the mixture comes to a boil, then remove from heat and let cool completely.

We found this on PureWOW’s Instagram, but the original recipe is from How Sweet Eats. Thanks for this culinary delight! We’re not trying to claim we came up with the recipe (we’re followers, not creators, when it comes to recipes). We’re simply sharing her excellent work.

Flourless Pumpkin Chocolate Chip Protein Muffins

Photo: Unsplash

If you love healthy, high-protein meals and don’t follow Lainie Cooks on social media, stop right now and follow her. Here’s one of our favs out of her kitchen.

Ingredients

• 1 cup natural peanut butter

• 1 cup pumpkin

• 1/3 cup maple syrup

• 1 egg

• 1 tsp baking soda

• 1 tsp pumpkin spice

• 1/4 tsp salt

• 1 -2 scoop vanilla protein powder

• 1/2 cup choc chips (+ more for topping)

Directions

• Preheat oven to 350 degrees.

• In a bowl, mix all ingredients except chocolate chips.

• Add in chocolate chips and mix again. Spray the muffin tin with some oil, then use a cookie scooper to add the mixture to the muffin tin.

• Top with more chocolate chips and bake for 15 minutes.

• Let cool completely, then remove from muffin tin and store in the fridge or freezer.

Autumn Wild Rice Soup

Photo: Gimme Some Oven

Sweater weather means it’s time to fire up the stove.

Ingredients

• 6 cups vegetable stock (or chicken stock)

• 1 cup uncooked wild rice*

• 8 ounces baby bella mushrooms, sliced

• 4 cloves garlic, minced

• 2 medium carrots, diced

• 2 ribs celery, diced

• 1 large (about 1 pound) sweet potato, peeled and diced

• 1 small white onion, peeled and diced

• 1 bay leaf

• 1 1/2 tablespoon Old Bay seasoning

• 1 (14-ounce) can unsweetened coconut milk (or see cream sauce option below*)

• 2 large handfuls of kale, roughly chopped with thick stems removed

• fine sea salt and freshly-cracked black pepper

Directions

• Sauté the veggies. Heat (an extra) 1 tablespoon butter or olive oil in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

• Add base ingredients. Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.

• Simmer. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.

• Add final ingredients. Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

• Serve. Serve warm and enjoy!

We LOVE the recipes from Gimme Some Oven. (Also, how clever is that name)? You can find more amazing recipes just like this one on their website.

PS: The original recipe also has an Instant Pot option. Click here for that.

Pizza Dip

Photo: Delish

We’re always looking for something easy to eat and filling to bring to a party and this one does both.

Prep time: 15 Minutes
Cook time: 50 Minutes
Yield: 8 Servings

Ingredients

• 12 oz. bacon, cut into 1" pieces (omit the meat to make it vegetarian)

• 1 lb. Italian sausage, casings removed (omit the meat to make it vegetarian)

• 1 (8-oz.) block cream cheese, softened 

• 2 c. shredded mozzarella, divided 

• 1 c. ricotta 

• 1 tsp. Italian seasoning 

• 1/2 tsp. garlic powder 

• 1/2 tsp. crushed red pepper flakes 

• 1 1/2 c. pizza sauce 

• 1/2 c. pepperoni slices (omit the meat to make it vegetarian)

• 1/4 c. freshly grated Parmesan 

• Serve with garlic bread, a sliced baguette, breadsticks and/or thick potato chips (use chips or gluten-free bread to make gluten-free)

* We also love to add in some veggies (mushrooms, diced onions, and yellow and green peppers). Saute those until they’re soft before the sausage and then add the sausage to the mix to cook.

Directions

• Preheat oven to 375°. In a large oven-safe skillet over medium heat, add bacon and cook until crispy, 8 minutes. Drain on a paper towel–lined plate. (You can also cook the bacon in the microwave if that’s your preference).

• To the same skillet, add additional veggies (if you choose) until soft and then add the sausage and cook, breaking up meat with a wooden spoon, until no longer pink, 6 minutes. Drain fat.

• In a medium bowl, combine cream cheese, 1 cup mozzarella, ricotta, Italian seasoning, garlic powder, and red pepper flakes.

• Add bacon, sausage and cream cheese mixture to skillet and stir to combine, then spread in an even layer. Spread pizza sauce on top and sprinkle with the remaining 1 cup of mozzarella. Top with pepperoni and Parmesan.

• Bake until bubbly and cheese is melty, 20 to 25 minutes. Serve with garlic bread, a sliced baguette, breadsticks and/or thick potato chips

This is a recipe we have pleased parties with for a long time. It’s a favorite from Delish.