See all 21 recipes
Table of Contents
I wanted football snacks with protein I could count, so each of these 21 recipes lists exact weights and counts protein per serving, from 1 to 33 grams.
They're sorted by crowd size, because a dip for six and a rack of ribs for twenty are different jobs. Pick the section that matches your room.
The recipes are my own builds of game day classics, with USDA temperatures and the 2 hour rule on every card. For the main meal, see our Thanksgiving main dishes.
Our Take
Keep hot food at 140°F or above and cold food at 40°F or below.
Find Your Crowd
Count the people who'll actually eat, then match them to a section. Here's the short version.
- 4 to 6 people: pick two or three from the small couch group. Each recipe makes 6 servings.
- 8 to 12 people: pick one hot item, one dip, and chips from the family room group.
- 16 or more people: pick one recipe from the full house group, then add a dip and chips from the family room group.
- Not sure: add up the servings on the cards, and plan for two or three different foods per person.
Game Day Safety Rules
The USDA's Super Bowl food safety release says to keep hot food at 140°F or above and cold food at 40°F or below, and to discard perishable food left out more than 2 hours. Leftovers and casseroles should be reheated to 165°F.
The same release says to check several wings with a thermometer and to keep cooking all of them if one reads under 165°F. Ground meat for burgers needs 160°F. The USDA lists 1 hour, not 2, when the room's above 90°F.
Children under 4 are at high risk of choking, per Iowa Health and Human Services. Its list of hazards includes hot dogs, cheese chunks, hard pretzels, nuts, and popcorn, so the pigs in a blanket and the snack board need extra care around small kids.
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Small Couch: Snacks for 4 to 6 People
Each of these 6 recipes makes 6 servings, which suits a small group on one couch. They're quick, and most finish in under 30 minutes.
For something sweet after the games, see our Thanksgiving desserts.
BBQ Chicken Flatbread
Shredded chicken, barbecue sauce, red onion, and mozzarella on a store bought flatbread makes a pizza-style snack in about 12 minutes. The chicken makes it more filling than a plain cheese version.
Toss the chicken with a little sauce first so it doesn't dry out in the oven. Rotisserie chicken works well, and so does leftover turkey.
Cut it into squares after baking, not before, or the toppings slide around. Add the cilantro at the end. Keep it simple.
The nutrition: About 23 g protein per serving (1 of 6). Mozzarella and chicken supply most of it.
Store bought flatbread or naan both work, and thicker ones need an extra minute to crisp the bottom. Check the underside before you pull the pan. Leftover squares reheat in a 350°F oven in about 8 minutes, which keeps the crust crisp better than a microwave does.
Carne Asada Fries
Fries loaded with seared steak, melted cheese, avocado, and pico make a meal on a tray. Skirt steak cooks in minutes in a hot pan, which suits a snack that needs to land hot.
The nutrition: Each serving has about 32 g protein, and the recipe makes 6. The steak supplies about two thirds.
Marinate the steak just 30 minutes, because the lime juice starts to toughen the surface of thin cuts if it sits longer. Pull it at 145°F, rest it 3 minutes, and slice against the grain.
Set out forks, because this one gets messy. Napkins too. Slice the meat thin so every bite carries some. Bake the fries until they're crisp, since soft fries can't hold the toppings.
Cut the steak against the grain into thin strips, because skirt's a stringy cut and long fibers turn chewy on a plate. That's the one step that matters. Fries that sit under toppings go soft, so assemble the tray right before it hits the table.
Spicy Guacamole
Ripe avocados, jalapeño, lime, and salt are all it takes. Mash them with a fork and leave some chunks, so it reads as guacamole and not baby food.
Press plastic wrap right onto the surface to keep it green. Air is what browns the avocado, so cover the whole top and not just the bowl.
Guacamole is a perishable dip, so it follows the same 2 hour rule as the rest of the table. Make it close to kickoff. Serve it in a small bowl and refill from the refrigerator.
Salt matters more than you'd expect with avocado, so taste a chip's worth before you call it done and add a pinch at a time until the flavor stands up. Lime juice slows browning a little. Use ripe fruit that gives slightly under your thumb.
The nutrition: Count on roughly 2 g protein per serving, from 6 equal servings. Avocado is the only real source, so this is a side, not a protein.
Mango Pico de Gallo
The nutrition: One serving comes to about 1 g protein, with 6 in all. It's a topping, so the protein's small.
Classic pico with diced mango folded in adds a sweet and spicy note to a table of heavy, cheesy snacks. Spoon it over the carne asada fries or eat it with chips.
Dice everything to the same small size so each scoop has a bit of every piece. Seed the jalapeño if you want less heat.
Make it an hour ahead and chill it, which lets the juices mingle. Cut fruit and tomatoes are perishable, so keep the bowl cold. Stir before serving.
Pick mangos that are fragrant and give slightly when pressed, since a firm one tastes sour and a mushy one turns the pico to sauce. Dice them last. The juice runs, so drain the bowl briefly before spooning it over the fries.
Pizza Pockets
Bread, sauce, mozzarella, and turkey pepperoni pressed in a pie iron make a hand-held pizza that kids can build themselves. A skillet on the stove works if you don't own an iron.
Butter the outside of the bread, not the inside, so the crust browns. Don't overfill, because the sauce squeezes out and burns on the hot iron.
The nutrition: Per pocket, it's about 15 g protein (6 servings). Mozzarella supplies close to half, and the bread adds about a third.
Cook until the center's hot, about 165°F, since cured meats should be heated through for pregnant guests per CDC advice. Cut each pocket in half. Share them while they're hot.
Let the pockets rest a minute after cooking, because molten mozzarella and sauce can burn a mouth that bites in right away, and that's the usual complaint with pie iron sandwiches. Wait. Kids can assemble them, but an adult should handle the hot iron.
Turkey Cranberry Sliders
Turkey, cranberry sauce, and Swiss on Hawaiian rolls turn Thursday's leftover turkey into a Friday game snack. Brush the tops with butter and mustard and bake until the cheese melts.
Use turkey that went into the refrigerator within 2 hours of dinner, and eat the sliders within the 3 to 4 days leftovers keep. Heat them until the turkey reads 165°F.
Bake them covered with foil so the rolls stay soft and the cheese melts before the tops brown. Uncover for the last 3 minutes. Cut the tray into 12 sliders.
The nutrition: About 33 g protein per serving (1 of 6). The turkey supplies about 60 percent.
If you cut the rolls as one sheet, the sliders stay connected and the layers don't slide out, and you can cut them apart after baking with a serrated knife. Keep the foil on until the cheese melts. Add extra mustard to taste.
Family Room: Snacks for 8 to 12 People
These 10 recipes make 8 to 12 servings, enough for a family room with a few extra guests. Dips and chips fill this group, plus the hot trays that need an oven.
For more party food, see our Friendsgiving appetizers.
Chili Cheese Dip
Cream cheese on the bottom, chili in the middle, and cheddar on top make a three-layer dip that takes about five minutes of work. The chili and cheese give it staying power between games.
The nutrition: Each serving has about 8 g protein, and the recipe makes 12. Cheddar supplies close to 60 percent.
Buy chili without beans so the dip scoops cleanly. Bake it until the middle reads 165°F and the edges bubble.
A small slow cooker on warm holds the dip at 140°F or above, and that matters more than looks. Dairy dips left on the counter go past the 2 hour limit fast. Stir it now and then.
Serve it with sturdy chips, since thin ones snap under the weight of the chili and the cream cheese layer below it. Corn chip scoops work well. Warm leftover dip in the oven or microwave until it reads 165°F, then stir it.
Queso Blanco Dip
Restaurant-style white queso is easier at home than it seems. White American cheese melts smooth with a little milk and green chiles, and browned chorizo makes it hearty.
Add the cheese a handful at a time over low heat. Boiling turns it grainy, and a gentle warm-up keeps it silky.
Brown the chorizo until a thermometer reads 160°F, which is the USDA mark for ground pork. Then drain it well. Hold the dip in a slow cooker on warm, and stir it every so often so a skin doesn't form.
If the queso turns thick as it sits, stir in a splash of warm milk a tablespoon at a time until it loosens, and keep the heat low so it doesn't break. That's the whole fix. Skip the chorizo for a milder dip with less protein.
The nutrition: Count on roughly 10 g protein per serving, from 12 equal servings. American cheese and chorizo supply most of it.
Smash Burger Sliders
The nutrition: One serving comes to about 28 g protein, with 8 in all. Beef carries about 70 percent, and the buns and cheese split the rest.
Thin patties smashed on a hot griddle develop crisp, brown edges that a thick burger can't match. A pound of beef makes about eight sliders, so these are sized for a bigger room.
Use 80 percent lean beef. The fat renders into the crust, and leaner beef dries out at this thickness. Scrape the spatula under the patty so the browned crust stays attached.
Patties this thin reach 160°F in about three minutes total, so check a few with a thermometer. Cook them in batches right before eating. Hold the rest on a warm sheet pan at 140°F.
Don't press the patty again once it's flipped, because that squeezes out the juices you worked to keep, and a stiff spatula's easier to use than a flexible one. Keep the buns warm in a low oven while you cook. Work in batches of four.
Buffalo Wings
Baking wings on a rack at high heat gets the skin crisp without a fryer. Pat them very dry first, because moisture is what keeps the skin from browning.
The USDA says to check several wings with a thermometer, and if one reads under 165°F to keep cooking all of them. I'd pull them closer to 175°F, since the skin crisps better there.
The nutrition: Per serving, it's about 29 g protein (8 servings). Protein here rests on an edible-yield assumption for bone-in wings.
Toss in the sauce just before serving so the skin stays crisp. A Greek yogurt and blue cheese dip adds protein, and celery cuts the heat. Plan on about three wings a head. Not six.
Bake the wings on a rack so hot air circulates underneath, and flip them once halfway for even color, then keep them on the rack after saucing so the underside doesn't steam. A wire rack really matters here. Reheat leftovers to 165°F in the oven.
Bacon Cheese Fries
Crispy fries under melted cheddar and crumbled bacon are a classic for a reason. A sheet pan makes a big batch at once, and a Greek yogurt ranch adds a little protein.
Bake the fries until they're golden, not dark brown, since the FDA advises cooking potatoes to a golden color to limit acrylamide. Add the cheese for the last few minutes.
Fries lose their crunch within 20 minutes under cheese, so build the tray when guests are ready. Use pre-cooked bacon to save time. Stir the ranch ahead of time.
The nutrition: About 12 g protein per serving (1 of 10). Cheddar supplies close to half.
A sheet pan lets the fries stay in a single layer, which is how you get the crisp edges, and crowding them steams the potatoes instead. Use two pans if the fries overlap. Stir the ranch dip the day before and refrigerate it.
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Pigs in a Blanket
Mini franks wrapped in crescent dough are a guaranteed hit and bake in about 15 minutes. An egg wash and a sprinkle of everything bagel seasoning gives them color and flavor.
The nutrition: Each serving has about 9 g protein, and the recipe makes 10. The dough and franks split it about evenly.
The franks are already cooked, so bake until the dough's golden and the center's hot. Set out mustard for dipping.
Hot dogs are a choking hazard for young children. Iowa Health and Human Services lists them among foods to avoid for children under 4, who are at high risk of choking. Keep them off the small kids' plates.
Roll the dough loosely around each frank, because tight wraps tear as the dough puffs in the oven, and a loose wrap bakes up evenly golden. Chill the sheet pan for 10 minutes before baking if the dough feels soft. Serve warm.
Cowboy Caviar
Black beans, black eyed peas, corn, and peppers in a tangy dressing work as a dip and a salad at once. Canned beans make it a 20 minute job.
Rinse the beans and peas well to remove the canning liquid. Chill the salad for an hour so the onions mellow in the dressing.
It doesn't hold for hours on the counter. A bean salad with tomatoes is perishable, so the 2 hour limit applies. Serve it in a bowl set over ice and refill from the refrigerator. Keep it cold.
Dice the vegetables small enough to fit on a chip, since a bite that falls off's wasted. Toss the salad again before serving because the dressing settles. Leftovers keep 3 to 4 days in the refrigerator, and the flavor improves overnight.
The nutrition: Count on roughly 4 g protein per serving, from 12 equal servings. The beans and peas supply about 80 percent.
Homemade Tortilla Chips
The nutrition: One serving comes to about 2 g protein, with 12 in all. These are chips, so the number's small.
Corn tortilla wedges brushed with oil and baked until crisp are sturdier than bagged chips and hold up to heavy dips. They take about 12 minutes.
Spread the wedges in a single layer. Crowded pans steam instead of crisp, so use two sheets. Salt them the second they come out.
Make a double batch, because they go fast. Cool them fully before storing, or trapped steam turns them soft. They keep about three days in an airtight container.
Cut the wedges evenly so they finish together, and watch the pan in the last 2 minutes, since corn tortillas go from golden to bitter quickly. Pull the pans out early. Chips continue to crisp as they cool on the sheet.
7-Layer Dip
Refried beans, seasoned Greek yogurt, guacamole, salsa, cheese, olives, and green onions layered in a dish give every scoop a little of everything. It's an easy make-ahead option.
Spread each layer to the edge of the dish so the layers show through the glass. Seasoned Greek yogurt takes the place of sour cream and adds protein.
The nutrition: Per serving, it's about 8 g protein (12 servings). Cheddar, beans, and yogurt each carry a share.
Assemble it a few hours ahead and keep it chilled, then set it out for no more than 2 hours. Serve with sturdy chips. The avocado layer browns a little, which is normal.
Use a clear glass dish if you have one, because the layers are the whole show, and spread each layer to the edge with the back of a spoon. Pat the salsa dry first, since extra liquid pools in the beans. Serve it chilled.
Loaded Nachos
A sheet pan of chips loaded with seasoned beef, beans, cheese, and jalapeños is the first thing to disappear. Layer the toppings so every chip gets some.
Brown the beef to 160°F before it goes on the chips, because the oven time's too short to cook it. Build two layers of chips and toppings, not one thick pile.
Bake until the cheese melts, then add the cold toppings after. Pico and sour cream go on last, so they stay cool. Serve straight from the pan.
The nutrition: About 21 g protein per serving (1 of 10). Cheese and beef supply most of it.
Two layers of chips and toppings beat one thick pile, because the chips underneath get cheese too and nothing's left bare. Use a rimmed pan to catch the grease. Cook the nachos in two pans if you have a crowd.
Full House: Snacks for 16 or More People
These 5 recipes make 16 to 20 servings each. Cook one or two of them and add a dip from the family room group, and a big crowd is covered.
For a warm bowl on the side, see our winter soups.
Black and Gold Snack Board
Pick your team colors and build a board around them. Black olives, blackberries, cheddar, pretzels, and yellow peppers make a black and gold spread, with salami for protein.
The nutrition: Each serving has about 12 g protein, and the recipe makes 16. Cheddar supplies close to 60 percent.
Cheese and salami are perishable, so keep half in the refrigerator and refill the board every 2 hours. A board left out all afternoon goes past the safe window.
Iowa Health and Human Services lists cheese chunks and hard pretzels among choking hazards for children under 4, so offer small kids sliced or grated cheese instead. Pregnant guests should skip cold salami, per CDC advice, unless it's heated to 165°F. Label the board.
Arrange the board by color, with the black items spread across and the gold items grouped between, so it looks planned. Start with the big pieces. Pull the board 20 minutes before kickoff, then keep refilling it from the refrigerator in small batches.
BBQ Chicken Drumsticks
Drumsticks are cheap, easy to eat by hand, and a little less messy than wings. Bake them on a rack, then brush on the sauce at the end.
Add the barbecue sauce for only the last 10 to 15 minutes, since the sugar in it burns at 425°F. Check the thickest part, away from the bone.
They'll read 165°F well before the meat's tender, so I'd let them go to about 180°F. Dark meat holds up to the extra time. Make a big platter, since they go fast. Watch the clock.
Pat the drumsticks dry before seasoning, because wet skin steams and never crisps, and the rack lets the fat drip away. Line the pan with foil to make cleanup easy. Check two or three drumsticks at the thickest part, away from the bone.
The nutrition: Count on roughly 17 g protein per drumstick, from 16 equal servings. Protein rests on an edible-yield assumption for bone-in drumsticks.
Baby Back Ribs
The nutrition: One serving comes to about 17 g protein, with 18 in all. Protein rests on an edible-yield assumption for bone-in ribs.
Low and slow ribs are worth the effort on a long game day. Rub them the night before, wrap them in foil, and bake at 275°F until tender.
Pull off the membrane on the back first. It stays tough and blocks the rub. Slice between the bones after a short rest so they're easy to grab.
The USDA minimum for fresh pork's 145°F with a 3 minute rest, but ribs aren't tender until they near 195°F. Trust the bend test too. Finish with sauce under the broiler for the last minutes.
Wrapping the racks tightly in foil traps the steam, which is what makes the meat tender, and the later broiler step brings back the sticky edge. Bake the racks on separate sheets so they cook evenly. Test one rack by lifting it with tongs; the meat should crack on top.
Pulled Pork Slider Bar
Set out a tray of pulled pork with slider buns, slaw, pickles, and sauce, and let everyone build their own. Pork shoulder is cheap and feeds a crowd.
Cook the shoulder at 300°F, covered, until it reads about 195°F and shreds easily. The USDA floor's 145°F, but the texture comes later.
The nutrition: Per slider, it's about 22 g protein (20 servings). The pork supplies close to 90 percent.
You can make the pork the day before, but reheat it on the stove or in the oven to 165°F first. Slow cookers hold food, they don't reheat it, per Clemson Extension. Then keep it at 140°F or above. Stay on top of it.
Skim the fat from the cooking juices, then stir a few spoonfuls back into the shredded pork so it stays moist through a long afternoon. Pulled pork keeps 3 to 4 days and freezes well in portions. Set out hot sauce and extra pickles for the build-your-own crowd.
Football Fruit Tray
A watermelon carved into a football makes a fun centerpiece, and grapes, berries, and pineapple fill the tray around it. Fresh fruit gives people a break between the heavy food.
Scrub the melon rind under running water before cutting, because the knife pulls surface bacteria into the flesh. Keep cut fruit cold.
Cut melon shouldn't sit in the danger zone for more than 2 hours, or 1 hour above 90°F. Halve the grapes lengthwise for small kids. Refill the tray from the refrigerator in small batches.
The nutrition: About 4 g protein per serving (1 of 16). The yogurt dip supplies most of it.
Cut the watermelon football from a whole melon the night before and refrigerate it wrapped, then fill the tray with the other fruit shortly before serving. Refill small batches. A bowl of yogurt dip set over ice stays at a safe temperature through the afternoon.
Servings and Protein at a Glance
Use this list to plan the table. Times include cooking, marinating, and chilling, and protein is listed per serving.
- BBQ Chicken Flatbread: 27 min, 6 servings, about 23 g protein per serving
- Carne Asada Fries: 1 hr 25 min, 6 servings, about 32 g protein per serving
- Spicy Guacamole: 15 min, 6 servings, about 2 g protein per serving
- Mango Pico de Gallo: 1 hr 20 min, 6 servings, about 1 g protein per serving
- Pizza Pockets: 35 min, 6 servings, about 15 g protein per pocket
- Turkey Cranberry Sliders: 35 min, 6 servings, about 33 g protein per serving
- Chili Cheese Dip: 35 min, 12 servings, about 8 g protein per serving
- Queso Blanco Dip: 30 min, 12 servings, about 10 g protein per serving
- Smash Burger Sliders: 40 min, 8 servings, about 28 g protein per serving
- Buffalo Wings: 1 hr 5 min, 8 servings, about 29 g protein per serving
- Bacon Cheese Fries: 50 min, 10 servings, about 12 g protein per serving
- Pigs in a Blanket: 35 min, 10 servings, about 9 g protein per serving
- Cowboy Caviar: 1 hr 20 min, 12 servings, about 4 g protein per serving
- Homemade Tortilla Chips: 27 min, 12 servings, about 2 g protein per serving
- 7-Layer Dip: 1 hr 25 min, 12 servings, about 8 g protein per serving
- Loaded Nachos: 45 min, 10 servings, about 21 g protein per serving
- Black and Gold Snack Board: 25 min, 16 servings, about 12 g protein per serving
- BBQ Chicken Drumsticks: 1 hr 5 min, 16 servings, about 17 g protein per drumstick
- Baby Back Ribs: 11 hr 50 min, 18 servings, about 17 g protein per serving
- Pulled Pork Slider Bar: 5 hr 25 min, 20 servings, about 22 g protein per slider
- Football Fruit Tray: 40 min, 16 servings, about 4 g protein per serving
How I Counted Protein
I multiplied typical USDA FoodData Central values by the weights on each card, then divided by the servings. Dips count the dip only, so chips and crackers add a little more.
Several inputs rest on assumptions: ground beef at 17.2 g per 100 g, skirt steak at 19.0, American cheese at 17.4, chorizo at 24.1, canned chili at 6.0, and Greek yogurt at 10.3. Bone-in cuts are counted as purchased, with wings at 10.5, drumsticks at 12.0, and baby back ribs at 11.0 per 100 g, which assumes roughly 60 to 70 percent edible meat.
These numbers are estimates, not medical advice. If you manage a health condition, ask your doctor or dietitian what target suits you.
Where These Cards Differ From Typical Versions
These cards are my own builds of game day classics, sized for a stated crowd. They aren't copies of one published recipe, so a test run's wise before kickoff.
A few choices stand out. The cowboy caviar and 7-layer dip are chilled and limited to 2 hours out, the pulled pork's reheated on the stove or in the oven and not in a slow cooker, and the ribs and pork shoulder cook to tenderness well above the 145°F floor. The guacamole and mango pico are toppings, so their protein's low.
Questions About Football Snacks
Which snack has the most protein?
Turkey Cranberry Sliders leads at about 33 grams per serving, followed by Carne Asada Fries at about 32 grams and Buffalo Wings at about 29.
How long can snacks sit out?
Two hours, or 1 hour above 90°F, per the USDA. Keep hot food at 140°F or above and cold food at 40°F or below, and set out small portions you refill from the oven or refrigerator.
Can I reheat pulled pork in a slow cooker?
Not from cold. Clemson Extension says slow cookers hold food and don't reheat it. Heat the pork to 165°F on the stove or in the oven first, then hold it at 140°F or above.
What should I do about small kids?
Children under 4 are at high risk of choking, per Iowa Health and Human Services. Skip hot dogs, hard pretzels, nuts, and popcorn, and offer sliced or grated cheese.
Which snacks can I make ahead?
The 7-layer dip, cowboy caviar, mango pico, and fruit tray chill well, and the ribs can rub overnight. Bake or reheat the hot items close to serving. For more make-ahead ideas, see our high-protein meal prep ideas.
Which snacks are fastest?
Spicy Guacamole takes 15 minutes of prep and cooking, followed by Cowboy Caviar and Mango Pico de Gallo. For quick dinners afterward, see our quick high-protein dinners.
Are these protein numbers exact?
No. They're estimates based on typical USDA values, so check your brands. Wings, drumsticks, and ribs rest on edible-yield assumptions.
1. BBQ Chicken Flatbread
Approx. 23g ProteinIngredients: 2 store bought flatbreads (240 g); 2 cups shredded cooked chicken (280 g); 1/2 cup barbecue sauce; 1/2 small red onion, thinly sliced; 1 1/2 cups shredded mozzarella cheese (170 g); 2 tbsp chopped fresh cilantro.
Step 1: Heat the oven to 425°F and set the flatbreads on two baking sheets.
Step 2: Toss the shredded chicken with 1/4 cup of the barbecue sauce, spread the rest of the sauce on the flatbreads, and top with the chicken, red onion, and mozzarella.
Step 3: Bake 10 to 12 minutes, until the cheese melts and the edges are golden and the chicken reads 165°F.
Step 4: Top with the cilantro and cut each flatbread into 6 squares. Keep it at 140°F or above while it's out, and refrigerate leftovers within 2 hours (1 hour above 90°F). Leftovers keep 3 to 4 days and reheat to 165°F.
2. Carne Asada Fries
Approx. 32g ProteinIngredients: 1 1/2 lb (680 g) skirt steak; 1/4 cup lime juice; 3 garlic cloves, minced; 1 tsp ground cumin; 2 tbsp vegetable oil; 1 lb (454 g) frozen french fries; 1 1/2 cups shredded Monterey Jack cheese (170 g); 1 ripe avocado, mashed (150 g); 1 cup pico de gallo (240 g); 1/2 cup sour cream (115 g); 1/2 tsp salt.
Step 1: Marinate the skirt steak with the lime juice, garlic, cumin, and salt in the refrigerator for 30 minutes.
Step 2: Heat the oven to 425°F and bake the french fries on a baking sheet 20 to 25 minutes, until golden and crisp.
Step 3: Heat the oil in a cast iron skillet over high heat. Sear the steak 3 to 4 minutes per side, until a thermometer reads 145°F, then rest 3 minutes and slice thinly against the grain.
Step 4: Pile the fries on a platter, top with the Monterey Jack, and return to the oven 3 minutes, until melted. Top with the steak, avocado, pico de gallo, and sour cream. Keep it at 140°F or above while it's out, and refrigerate leftovers within 2 hours (1 hour above 90°F). Leftovers keep 3 to 4 days and reheat to 165°F.
3. Spicy Guacamole
Approx. 2g ProteinIngredients: 4 ripe avocados (600 g); 1 jalapeño, seeded and minced; 2 limes, juiced; 1/4 cup finely diced red onion; 2 tbsp chopped fresh cilantro; 1 tsp salt.
Step 1: Halve and pit the avocados and scoop the flesh into a bowl.
Step 2: Mash with a fork, leaving some chunks. Stir in the jalapeño, lime juice, red onion, cilantro, and salt.
Step 3: Press plastic wrap directly onto the surface so the guacamole stays green. Keep it at 40°F or below, set it out for no more than 2 hours (1 hour above 90°F), and refrigerate leftovers. They keep 3 to 4 days.
4. Mango Pico de Gallo
Approx. 1g ProteinIngredients: 2 ripe mangos, diced (330 g); 2 medium tomatoes, diced (300 g); 1/2 small red onion, finely diced; 1 jalapeño, seeded and minced; 2 tbsp lime juice; 1/4 cup chopped fresh cilantro; 1/2 tsp salt.
Step 1: Stir the mango, tomatoes, red onion, jalapeño, lime juice, cilantro, and salt together in a bowl.
Step 2: Cover and refrigerate 1 hour so the flavors come together. Keep it at 40°F or below, set it out for no more than 2 hours (1 hour above 90°F), and refrigerate leftovers. They keep 3 to 4 days.
5. Pizza Pockets
Approx. 15g ProteinIngredients: 12 slices sandwich bread (336 g); 3 tbsp butter, softened; 1/2 cup pizza sauce; 1 1/2 cups shredded part skim mozzarella cheese (170 g); 3 oz turkey pepperoni (85 g).
Step 1: Butter one side of each bread slice.
Step 2: Set a slice butter side down in a pie iron or skillet, spoon on 1 tablespoon of the pizza sauce, then add mozzarella and turkey pepperoni, and top with a second slice, butter side up.
Step 3: Cook over medium heat 3 to 4 minutes per side, until the bread is golden and crisp and the cheese melts and the center reads 165°F.
Step 4: Cut in half to share. Keep it at 140°F or above while it's out, and refrigerate leftovers within 2 hours (1 hour above 90°F). Leftovers keep 3 to 4 days and reheat to 165°F.
6. Turkey Cranberry Sliders
Approx. 33g ProteinIngredients: 12 Hawaiian rolls (340 g); 1 lb (454 g) cooked turkey, sliced; 1/2 cup cranberry sauce; 6 oz (170 g) sliced Swiss cheese; 4 tbsp butter, melted; 1 tbsp Dijon mustard; 1 tsp poppy seeds; Aluminum foil.
Step 1: Heat the oven to 350°F. Slice the rolls in half as one sheet and set the bottoms in a 9 by 13 inch baking dish.
Step 2: Spread the bottoms with the cranberry sauce, then layer on the turkey and Swiss.
Step 3: Set the tops back on. Whisk the melted butter, Dijon mustard, and poppy seeds and brush it over the rolls.
Step 4: Cover with foil and bake 15 to 20 minutes, until the cheese melts and the turkey reads 165°F. Cut into 12 sliders. Use turkey that was refrigerated within 2 hours of the first meal. Keep it at 140°F or above while it's out, and refrigerate leftovers within 2 hours (1 hour above 90°F). Leftovers keep 3 to 4 days and reheat to 165°F.
7. Chili Cheese Dip
Approx. 8g ProteinIngredients: 8 oz cream cheese, softened (227 g); 1 can (15 oz) chili without beans (425 g); 2 cups shredded cheddar cheese (226 g); 2 green onions, sliced.
Step 1: Heat the oven to 350°F. Spread the cream cheese in the bottom of a 9 inch baking dish.
Step 2: Spoon the chili over the cream cheese and top with the cheddar.
Step 3: Bake 20 to 25 minutes, until bubbly and the center reads 165°F. Top with the green onions. Keep it at 140°F or above while it's out, and refrigerate leftovers within 2 hours (1 hour above 90°F). Leftovers keep 3 to 4 days and reheat to 165°F.
8. Queso Blanco Dip
Approx. 10g ProteinIngredients: 8 oz Mexican chorizo (227 g); 12 oz white American cheese, cubed (340 g); 1 cup whole milk (244 g); 1 can (4 oz) diced green chiles (113 g).
Step 1: Brown the chorizo in a skillet over medium heat 8 minutes, breaking it up, until no pink remains and a thermometer reads 160°F. Drain.
Step 2: Heat the milk in a small pot over low heat until steaming. Add the American cheese a handful at a time, stirring until smooth.
Step 3: Stir in the green chiles and chorizo and warm 2 minutes. Keep the dip in a small slow cooker on warm. Keep it at 140°F or above while it's out, and refrigerate leftovers within 2 hours (1 hour above 90°F). Leftovers keep 3 to 4 days and reheat to 165°F.
9. Smash Burger Sliders
Approx. 28g ProteinIngredients: 2 lb (907 g) 80 percent lean ground beef; 16 slider buns (480 g); 8 slices American cheese (150 g); 16 dill pickle slices; 1 tsp salt and 1/2 tsp black pepper; 1 tbsp vegetable oil.
Step 1: Divide the beef into 16 balls of 2 ounces each. Toast the buns in a dry skillet and set aside.
Step 2: Heat a cast iron griddle or skillet over high heat with the oil. Smash each ball flat with a stiff spatula, season with the salt and pepper, and cook 2 minutes, until the edges are crisp and brown.
Step 3: Flip, top with a half slice of American cheese, and cook 1 minute, until the cheese melts and a thermometer reads 160°F.
Step 4: Stack on the buns with the pickles. Cook them in batches right before serving. Keep it at 140°F or above while it's out, and refrigerate leftovers within 2 hours (1 hour above 90°F). Leftovers keep 3 to 4 days and reheat to 165°F.
10. Buffalo Wings
Approx. 29g ProteinIngredients: 4 lb (1,814 g) chicken wings, split; 1 tsp salt; 1/2 cup hot sauce; 4 tbsp butter, melted; 1 cup plain Greek yogurt (240 g); 1/2 cup crumbled blue cheese (75 g); 8 celery stalks, cut into sticks (320 g).
Step 1: Heat the oven to 425°F. Pat the wings very dry and toss them with the salt. Set them on a wire rack over a baking sheet.
Step 2: Bake 45 to 50 minutes, flipping once, until the skin is crisp and a thermometer reads at least 165°F in several wings. If one wing is under 165°F, keep cooking all of them.
Step 3: Toss the wings in the hot sauce and melted butter. Stir the Greek yogurt and blue cheese together for the dip.
Step 4: Serve the wings with the dip and celery sticks. Keep it at 140°F or above while it's out, and refrigerate leftovers within 2 hours (1 hour above 90°F). Leftovers keep 3 to 4 days and reheat to 165°F.
11. Bacon Cheese Fries
Approx. 12g ProteinIngredients: 2 lb (907 g) frozen french fries; 8 slices cooked bacon, crumbled (65 g); 2 cups shredded cheddar cheese (226 g); 3/4 cup plain Greek yogurt (180 g); 1 tbsp ranch seasoning mix; 3 green onions, sliced.
Step 1: Heat the oven to 425°F. Bake the french fries on two baking sheets 20 to 25 minutes, until golden and crisp.
Step 2: Pile the fries on one sheet, top with the cheddar and bacon, and bake 4 to 5 minutes, until the cheese melts.
Step 3: Stir the Greek yogurt and ranch seasoning together for dipping. Top the fries with the green onions. Keep it at 140°F or above while it's out, and refrigerate leftovers within 2 hours (1 hour above 90°F). Leftovers keep 3 to 4 days and reheat to 165°F.
12. Pigs in a Blanket
Approx. 9g ProteinIngredients: 2 cans (8 oz each) refrigerated crescent dough (452 g); 1 package (14 oz) cocktail franks, about 40 (397 g); 1 large egg, beaten (50 g); 1 tbsp everything bagel seasoning; Yellow mustard, for dipping.
Step 1: Heat the oven to 375°F and line two baking sheets with parchment. Unroll the crescent dough and cut each triangle into 3 narrow strips.
Step 2: Wrap one strip around each cocktail frank, leaving the ends open, and set them seam side down on the baking sheets.
Step 3: Brush with the beaten egg and sprinkle with the everything bagel seasoning.
Step 4: Bake 12 to 15 minutes, until golden and the franks read 165°F. Serve with the mustard. Keep it at 140°F or above while it's out, and refrigerate leftovers within 2 hours (1 hour above 90°F). Leftovers keep 3 to 4 days and reheat to 165°F.
13. Cowboy Caviar
Approx. 4g ProteinIngredients: 1 can (15 oz) black beans, drained and rinsed (255 g); 1 can (15 oz) black eyed peas, drained and rinsed (255 g); 1 cup frozen corn, thawed (140 g); 1 red bell pepper, diced (150 g); 1/2 small red onion, diced; 1 cup halved cherry tomatoes (150 g); 1/4 cup olive oil; 1/4 cup lime juice; 1 tsp ground cumin; 1/4 cup chopped fresh cilantro; 1/2 tsp salt.
Step 1: Whisk the olive oil, lime juice, cumin, and salt in a large bowl.
Step 2: Add the black beans, black eyed peas, corn, bell pepper, red onion, cherry tomatoes, and cilantro and toss to coat.
Step 3: Refrigerate at least 1 hour, until chilled. Keep it at 40°F or below, set it out for no more than 2 hours (1 hour above 90°F), and refrigerate leftovers. They keep 3 to 4 days.
14. Homemade Tortilla Chips
Approx. 2g ProteinIngredients: 18 corn tortillas, 6 inch (468 g); 3 tbsp vegetable oil; 1 tsp salt.
Step 1: Heat the oven to 375°F. Stack the tortillas and cut them into 6 wedges each.
Step 2: Toss the wedges with the oil and spread them in a single layer on two baking sheets.
Step 3: Bake 8 to 12 minutes, until golden and crisp, turning the pans halfway. Salt them the second they come out. Cool completely, then store airtight at room temperature up to 3 days.
15. 7-Layer Dip
Approx. 8g ProteinIngredients: 1 can (16 oz) refried beans (454 g); 1 cup plain Greek yogurt (240 g); 1 tbsp taco seasoning; 2 ripe avocados, mashed (300 g); 1 cup salsa (240 g); 1 1/2 cups shredded cheddar cheese (170 g); 1/2 cup sliced black olives (60 g); 3 green onions, sliced.
Step 1: Spread the refried beans in the bottom of a 9 by 13 inch dish.
Step 2: Stir the Greek yogurt and taco seasoning together and spread it over the beans, then add the mashed avocado and the salsa.
Step 3: Top with the cheddar, black olives, and green onions. Refrigerate at least 1 hour, until chilled. Keep it at 40°F or below, set it out for no more than 2 hours (1 hour above 90°F), and refrigerate leftovers. They keep 3 to 4 days.
16. Loaded Nachos
Approx. 21g ProteinIngredients: 1 lb (454 g) ground beef, 85 percent lean; 1 tbsp taco seasoning; 12 oz tortilla chips (340 g); 1 can (15 oz) black beans, drained and rinsed (255 g); 3 cups shredded cheddar cheese (340 g); 1/4 cup pickled jalapeños; 1 cup pico de gallo (240 g); 1/2 cup sour cream (115 g).
Step 1: Heat the oven to 400°F. Brown the ground beef in a skillet over medium heat 8 minutes, until no pink remains and a thermometer reads 160°F. Drain and stir in the taco seasoning.
Step 2: Spread half the chips on a large baking sheet and top with half the beef, beans, and cheddar cheese. Repeat the layers.
Step 3: Bake 8 to 10 minutes, until the cheese melts and bubbles.
Step 4: Top with the pickled jalapeños, pico de gallo, and sour cream. Keep it at 140°F or above while it's out, and refrigerate leftovers within 2 hours (1 hour above 90°F). Leftovers keep 3 to 4 days and reheat to 165°F.
17. Black and Gold Snack Board
Approx. 12g ProteinIngredients: 1 lb (454 g) sharp cheddar, cut in cubes; 8 oz (227 g) salami, sliced; 8 oz (227 g) mini pretzels; 2 cups blackberries (288 g); 1 cup black olives (134 g); 2 yellow bell peppers, sliced (300 g).
Step 1: Set the cheddar cubes, salami, and pretzels in separate clusters on a large board.
Step 2: Fill the gaps with the blackberries, black olives, and yellow bell pepper slices. Keep half the cheese and salami in the refrigerator and refill the board in 2 hour rounds. Keep it at 40°F or below, set it out for no more than 2 hours (1 hour above 90°F), and refrigerate leftovers. They keep 3 to 4 days.
18. BBQ Chicken Drumsticks
Approx. 17g ProteinIngredients: 16 chicken drumsticks (about 5 lb, 2,268 g); 2 tbsp vegetable oil; 2 tsp smoked paprika; 2 tsp garlic powder; 1 1/2 tsp salt; 1 cup barbecue sauce.
Step 1: Heat the oven to 425°F. Toss the drumsticks with the oil, smoked paprika, garlic powder, and salt, and set them on a rack over a baking sheet.
Step 2: Bake 35 minutes, until the skin is crisp.
Step 3: Brush with the barbecue sauce and bake 10 to 15 minutes more, until the sauce is tacky and a thermometer reads at least 165°F at the thickest part, away from the bone. Keep it at 140°F or above while it's out, and refrigerate leftovers within 2 hours (1 hour above 90°F). Leftovers keep 3 to 4 days and reheat to 165°F.
19. Baby Back Ribs
Approx. 17g ProteinIngredients: 3 racks pork baby back ribs (about 6 lb, 2,722 g); 1/4 cup brown sugar; 2 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp salt; 1 tsp black pepper; 1 cup barbecue sauce; Aluminum foil.
Step 1: Pat the ribs dry and pull off the membrane on the back. Mix the brown sugar, smoked paprika, garlic powder, onion powder, salt, and pepper, rub it over the ribs, wrap, and refrigerate overnight.
Step 2: Heat the oven to 275°F. Wrap each rack tightly in foil, set them on baking sheets, and bake 2 1/2 to 3 hours, until the meat is tender and a thermometer reads about 195°F. The USDA minimum for fresh pork is 145°F with a 3 minute rest, so 195°F is for tenderness.
Step 3: Unwrap the ribs, brush with the barbecue sauce, and broil or bake at 400°F for 8 to 10 minutes, until the sauce is sticky.
Step 4: Rest 5 minutes and cut between the bones. Keep it at 140°F or above while it's out, and refrigerate leftovers within 2 hours (1 hour above 90°F). Leftovers keep 3 to 4 days and reheat to 165°F.
20. Pulled Pork Slider Bar
Approx. 22g ProteinIngredients: 5 lb (2,268 g) boneless pork shoulder; 3 tbsp brown sugar; 2 tbsp smoked paprika; 1 tbsp garlic powder; 1 tbsp salt; 1 cup chicken broth; 20 slider buns (600 g); 4 cups coleslaw mix (280 g); 1 cup barbecue sauce; 20 dill pickle slices.
Step 1: Heat the oven to 300°F. Rub the pork with the brown sugar, smoked paprika, garlic powder, and salt, and set it in a Dutch oven with the chicken broth.
Step 2: Cover and cook 5 hours, until the pork shreds easily and a thermometer reads about 195°F. The USDA minimum for fresh pork is 145°F with a 3 minute rest, so 195°F is for tenderness.
Step 3: Shred the pork in its juices and stir in 1/2 cup of the barbecue sauce. Toss the coleslaw mix with the remaining sauce.
Step 4: Set out the buns, pork, coleslaw, and pickles. Keep the pork at 140°F or above in a covered dish. Keep it at 140°F or above while it's out, and refrigerate leftovers within 2 hours (1 hour above 90°F). Leftovers keep 3 to 4 days and reheat to 165°F. Reheat on the stove or in the oven to 165°F, not in the slow cooker.
21. Football Fruit Tray
Approx. 4g ProteinIngredients: 6 cups cubed watermelon (910 g); 2 cups red grapes, halved lengthwise (300 g); 1 lb (454 g) strawberries, hulled; 2 cups pineapple chunks (330 g); 2 cups plain Greek yogurt (480 g); 2 tbsp honey; 1 tsp cinnamon.
Step 1: Scrub the watermelon rind under running water and dry it before cutting. Cut the watermelon and refrigerate until serving.
Step 2: Arrange the watermelon, grapes, strawberries, and pineapple on a large tray, keeping the cut fruit cold.
Step 3: Stir the Greek yogurt, honey, and cinnamon together for dipping. Keep it at 40°F or below, set it out for no more than 2 hours (1 hour above 90°F), and refrigerate leftovers. They keep 3 to 4 days. Cut melon shouldn't sit past 2 hours, or 1 hour above 90°F.
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