Football Sunday food should be easy to share, filling enough to count as dinner, and simple to serve without missing the game. I like building the menu around one or two substantial main dishes, then adding appetizers and sides that can be prepared ahead.
These football Sunday dinner ideas include sliders, dips, slow-cooked meats, casseroles, pasta dishes, chicken recipes, and classic barbecue sides. Many can remain warm in the oven or slow cooker, making them practical when people eat throughout the afternoon.
1. Smash Burger Sliders
Smash burger sliders deliver the flavor of a full burger in a smaller, easier-to-hold portion.
Divide lean ground beef into small balls and press them onto a hot skillet or griddle. The thin patties cook quickly and develop browned, crisp edges.
Place the burgers on slider buns with cheddar, pickles, onions, and burger sauce. Bake the assembled sliders briefly if you want the cheese and buns warm at the same time.
2. Ham and Cheese Sliders
Ham and cheese sliders are a dependable choice when I need something that feeds several people without individual preparation.
Slice a connected sheet of slider rolls horizontally, then layer it with ham and Swiss cheese. Replace the top half and brush it with melted butter, Dijon mustard, garlic, and poppy seeds.
Bake until the cheese melts and the tops become golden. Cut the sliders apart immediately before serving.
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3. Buffalo Chicken Dip
Buffalo chicken dip combines shredded chicken, hot sauce, cream cheese, Greek yogurt, and cheddar in one warm appetizer.
Using Greek yogurt for part of the cream cheese keeps the dip creamy while adding more protein. Bake it until the edges bubble and the center is hot.
Serve it with celery, carrots, bell peppers, tortilla chips, or toasted bread. Prepared chicken from these shredded chicken dinner ideas also works well here.
4. Chicken Spinach and Artichoke Dip
Traditional spinach and artichoke dip becomes more filling when shredded chicken is added.
Combine chicken with chopped spinach, artichoke hearts, Greek yogurt, cream cheese, mozzarella, Parmesan, and garlic. Bake until golden and bubbling.
The dip can be assembled earlier in the day and refrigerated until shortly before the game.
5. Turkey Meatballs
Turkey meatballs are easy to serve with toothpicks, rolls, or pasta.
Mix lean ground turkey with egg, breadcrumbs, Parmesan, garlic, and Italian seasoning. Bake the meatballs until they reach 165°F, then transfer them to warm marinara sauce.
A slow cooker on the warm setting can keep them ready throughout the game without requiring much attention.
6. Slow-Cooker Pulled Pork
Pulled pork is useful when I need a main course that can feed a crowd.
Season pork shoulder with smoked paprika, garlic, salt, pepper, and a small amount of brown sugar. Slow-cook it with onions and broth until the meat pulls apart easily.
Shred the pork, remove excess fat, and mix in barbecue sauce. Serve it with slider rolls, pickles, onions, and coleslaw.
7. Smoked Brisket
Brisket makes an impressive centerpiece for a larger football Sunday gathering.
Season it generously with salt, black pepper, garlic, and smoked paprika. Smoke or cook it slowly until the connective tissue breaks down and the meat becomes tender.
Rest the brisket before slicing it against the grain. Serve it on a platter with barbecue sauce, pickles, bread, and simple sides.
8. Baby Back Ribs
Baby back ribs are messy, flavorful, and well suited to a casual game-day meal.
Remove the membrane, add a dry rub, and bake or smoke the ribs slowly until tender. Brush them with barbecue sauce near the end so the sauce caramelizes without burning.
Cut the racks into individual or two-bone portions before placing them on the serving table.
9. Creamy Chicken Mac and Cheese
Mac and cheese becomes a complete main dish when shredded chicken is folded into the sauce.
Prepare a cheese sauce with milk, sharp cheddar, and Parmesan. Combine it with cooked pasta and chicken, then bake until the top is lightly browned.
This dish can be assembled before guests arrive and placed in the oven shortly before serving. It also fits naturally with other high-protein comfort food dinners.
10. High-Protein Veggie Pizza
Vegetable pizza provides a meatless choice without leaving the table short on substantial food.
Use a whole-wheat or high-protein crust and top it with tomato sauce, mozzarella, mushrooms, peppers, onions, spinach, and olives. Ricotta can be added in small spoonfuls for additional protein.
Cut the finished pizza into small squares so it is easier to share.
11. BBQ Chicken Flatbread
BBQ chicken flatbread has the flavor of pizza but requires less preparation.
Spread a thin layer of barbecue sauce over flatbread, then add shredded chicken, mozzarella, cheddar, and thinly sliced red onion. Bake until the base is crisp and the cheese has melted.
Finish it with cilantro or sliced green onions and cut it into narrow pieces for serving.
12. Cheeseburger Casserole
Cheeseburger casserole combines ground beef, pasta, tomatoes, pickles, and cheese in one baking dish.
Brown the beef with onions and seasonings before mixing it with cooked pasta and a creamy tomato sauce. Add cheddar and bake until bubbling.
Chopped pickles and a drizzle of burger sauce can be added after baking to complete the cheeseburger flavor.
13. Turkey and Spinach Pinwheels
Turkey pinwheels are easy to hold and can be served without plates or utensils.
Spread cream cheese over tortillas, then layer them with sliced turkey, spinach, and shredded cheese. Roll the tortillas tightly and chill them before slicing.
They can be served cold, or baked briefly if you prefer a warm version with melted cheese.
14. Beef and Ricotta Baked Ziti
Baked ziti is a practical way to provide a complete dinner for several people.
Combine cooked ziti with lean ground beef, marinara sauce, ricotta, mozzarella, and Parmesan. Transfer everything to a large baking dish and bake until the cheese is melted and browned around the edges.
Assemble it earlier in the day and keep it refrigerated until it is time to bake.
15. Sausage and Peppers
Sausage and peppers can be served on rolls, over pasta, or directly from a warm serving dish.
Brown chicken, turkey, or pork sausage before adding sliced bell peppers and onions. Tomato sauce can be included for a softer, saucier filling.
Keep the mixture warm in a covered pan and allow everyone to build their own sandwich.
16. Chicken Pot Pie
Chicken pot pie is a comforting choice for football games played during colder weather.
Use plenty of shredded chicken along with carrots, peas, celery, and a creamy sauce. Cover the filling with pie crust, biscuits, or puff pastry and bake until golden.
Allow the pot pie to rest before cutting so the filling thickens slightly and the portions hold together.
17. BBQ Chicken Drumsticks
Chicken drumsticks are affordable, easy to portion, and suitable for eating by hand.
Season them with a dry rub before baking or grilling. Brush on barbecue sauce during the final part of cooking so it thickens and caramelizes.
Cook poultry to 165°F and set out napkins because this is one game-day dish that will be messy.
18. Grilled Chicken Thighs
Chicken thighs remain juicy even when they sit on a serving platter for a short time.
Marinate them with olive oil, lemon juice, garlic, paprika, and herbs. Grill until the thickest part reaches 165°F, then rest them before serving.
They can be served whole or sliced for sandwiches and wraps. More hands-off chicken options are included in these high-protein crockpot chicken dinners.
19. Cheesy Chicken and Spinach Bake
This chicken casserole combines cooked chicken with spinach, cheese, and a creamy sauce.
Place the mixture in a baking dish, add mozzarella or cheddar, and bake until the center is hot and the top is golden. Rice, pasta, or broccoli can be included to turn it into a larger meal.
It can also be assembled ahead, making it convenient when the rest of the game-day menu requires oven space.
20. Greek Yogurt Cornbread
Cornbread is a classic side for brisket, pulled pork, ribs, baked beans, and chili.
Adding plain Greek yogurt keeps the crumb moist and contributes more protein than a standard version. A small amount of cheddar or corn kernels can also be mixed into the batter.
Cut the cornbread into squares before serving so people can easily add it to their plates.
21. Bacon Baked Beans
Baked beans provide plant-based protein and fiber alongside barbecue meats.
Combine beans with cooked bacon, onions, tomato sauce, mustard, and a small amount of molasses or brown sugar. Bake slowly until the sauce becomes thick and glossy.
These beans pair particularly well with pulled pork, ribs, and brisket. They can also accompany recipes from this collection of high-protein chili dishes.
22. Greek Yogurt Potato Salad
Potato salad is easier to manage on game day because it can be made in advance.
Boil potatoes until tender, cool them, and combine them with a dressing made from Greek yogurt, mayonnaise, Dijon mustard, celery, onions, and herbs.
Keep the potato salad refrigerated until serving and return leftovers to the refrigerator promptly.
23. Blue Cheese Coleslaw
Blue cheese coleslaw provides a crisp, tangy contrast to smoked meats and rich casseroles.
Combine shredded green and red cabbage with carrots and green onions. Make the dressing with Greek yogurt, a small amount of mayonnaise, vinegar, and crumbled blue cheese.
Prepare it at least an hour ahead so the flavors can combine while the cabbage remains crisp.
24. Sausage-Stuffed Mushrooms
Stuffed mushrooms are small enough to serve as appetizers but substantial enough to add protein to the table.
Remove the stems from large mushroom caps and fill them with cooked sausage, cream cheese, Parmesan, garlic, and breadcrumbs. Bake until the mushrooms are tender and the filling is browned.
Make extra if they are being served before the main meal because small, warm appetizers tend to disappear quickly.
How I Plan a Football Sunday Dinner
I avoid preparing 24 separate dishes for one gathering. Instead, I choose a balanced combination from the list:
- One large main dish such as pulled pork, brisket, baked ziti, or chicken pot pie
- One warm appetizer such as buffalo chicken dip or meatballs
- One handheld food such as sliders, pinwheels, or flatbread
- One fresh or cold side such as coleslaw or potato salad
- One warm side such as baked beans, cornbread, or mac and cheese
This combination creates enough variety without requiring every burner and oven rack at once.
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Make-Ahead Tips for Game Day
Casseroles can usually be assembled earlier and baked closer to kickoff. Pulled pork, meatballs, and baked beans can remain warm in a slow cooker.
Cold dishes such as pinwheels, potato salad, and coleslaw should remain refrigerated until serving. Flatbreads, sliders, mushrooms, and dips are usually best when baked shortly before people eat.
For gatherings with a seasonal theme, several of these dishes can also be adapted using ideas from my Halloween dinner collection.
Game-Day Food Safety
Keep hot dishes at 140°F or above and cold food at 40°F or below. Perishable food should not remain at room temperature for more than two hours.
Ground beef should reach 160°F, while chicken, turkey, casseroles, and reheated leftovers should reach 165°F. The official FoodSafety.gov temperature chart provides guidance for other meats and dishes.
Use separate serving utensils and replace empty platters instead of adding fresh food to dishes that have been sitting out.
Final Thoughts
Football Sunday dinner works best when the food is easy to serve and flexible enough for people to eat at different times.
Sliders, dips, casseroles, barbecue meats, chicken dishes, and make-ahead sides all fit that approach. I build the menu around one filling main course, add a few shareable dishes, and prepare as much as possible before kickoff.
1. Smash Burger Sliders
Approx. 42g ProteinIngredients: 1 1/2 lb 90% lean ground beef, 12 slider buns, 6 slices cheddar halved, 1/2 cup sliced pickles, 1/4 cup diced onion, 1/3 cup burger sauce, salt, and pepper.
Step 1: Divide beef into 12 equal balls and heat a skillet or griddle over high heat.
Step 2: Place beef on the hot surface, smash thin, season, and cook until it reaches 160°F.
Step 3: Turn patties, add cheddar, and cook until melted.
Step 4: Place two patties per serving on buns with pickles, onion, and sauce.
Storage: Refrigerate cooked patties for 3 to 4 days. Reheat to 165°F and assemble with fresh buns.
2. Ham and Cheese Sliders
Approx. 38g ProteinIngredients: 12 connected slider rolls, 1 1/2 lb sliced lean ham, 12 slices Swiss cheese, 3 tbsp melted butter, 1 tbsp Dijon mustard, 1 tsp garlic powder, and 1 tsp poppy seeds.
Step 1: Heat oven to 350°F and slice the connected rolls horizontally.
Step 2: Layer ham and Swiss over the bottom rolls and replace the top half.
Step 3: Mix butter, Dijon, garlic powder, and poppy seeds and brush over the rolls.
Step 4: Cover and bake 12 minutes, then uncover and bake 5 to 8 minutes until hot.
Storage: Refrigerate within 2 hours for 3 to 4 days. Reheat to 165°F.
3. Buffalo Chicken Dip
Approx. 47g ProteinIngredients: 1 1/2 lb cooked shredded chicken, 1 cup plain Greek yogurt, 8 oz reduced-fat cream cheese, 1 cup shredded cheddar, 1/2 cup buffalo sauce, 1 tsp garlic powder, celery, carrots, and tortilla chips for serving.
Step 1: Heat oven to 375°F and grease a baking dish.
Step 2: Mix chicken, yogurt, cream cheese, cheddar, buffalo sauce, and garlic powder.
Step 3: Spread into the dish and bake 20 to 25 minutes until bubbling and 165°F in the center.
Step 4: Stir and serve hot with vegetables or chips.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F. Do not leave out longer than 2 hours.
4. Chicken Spinach and Artichoke Dip
Approx. 40g ProteinIngredients: 1 lb cooked shredded chicken, 1 cup plain Greek yogurt, 8 oz reduced-fat cream cheese, 1 cup mozzarella, 1/2 cup Parmesan, 1 can artichoke hearts drained and chopped, 10 oz frozen spinach thawed and squeezed dry, and 2 garlic cloves minced.
Step 1: Heat oven to 375°F.
Step 2: Mix chicken, yogurt, cream cheese, mozzarella, Parmesan, artichokes, spinach, and garlic.
Step 3: Spread in a baking dish and bake 20 to 25 minutes until golden and 165°F in the center.
Step 4: Serve hot with vegetables, crackers, or toasted bread.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
5. Turkey Meatballs
Approx. 38g ProteinIngredients: 2 lb lean ground turkey, 2 large eggs, 2/3 cup breadcrumbs, 1/2 cup grated Parmesan, 3 garlic cloves minced, 2 tsp Italian seasoning, 3 cups marinara sauce, salt, and pepper.
Step 1: Heat oven to 400°F and line a sheet pan.
Step 2: Mix turkey, eggs, breadcrumbs, Parmesan, garlic, seasoning, salt, and pepper.
Step 3: Shape into 24 meatballs and bake 18 to 22 minutes until centers reach 165°F.
Step 4: Warm meatballs in marinara and serve four per person.
Storage: Refrigerate in sauce for 3 to 4 days or freeze. Reheat to 165°F.
6. Slow-Cooker Pulled Pork
Approx. 45g ProteinIngredients: 4 lb boneless pork shoulder, 1 onion sliced, 1 cup chicken broth, 1 cup barbecue sauce, 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp salt, 1/2 tsp pepper, and 8 whole-wheat buns.
Step 1: Place onion in the slow cooker and set pork on top.
Step 2: Mix broth, paprika, garlic powder, salt, and pepper and pour around the pork.
Step 3: Cook on low for 8 to 9 hours until tender and safely cooked.
Step 4: Shred pork, discard excess fat, stir in barbecue sauce, and serve on buns.
Storage: Refrigerate within 2 hours for 3 to 4 days or freeze in portions. Reheat to 165°F.
7. Smoked Brisket
Approx. 43g ProteinIngredients: 4 lb trimmed beef brisket, 2 tbsp coarse salt, 2 tbsp black pepper, 1 tbsp garlic powder, 1 tbsp smoked paprika, and 1 cup low-sodium beef broth.
Step 1: Combine salt, pepper, garlic powder, and paprika and coat the brisket.
Step 2: Smoke fat-side up at 225°F until a dark bark forms.
Step 3: Wrap and continue cooking until probe-tender, following smoker guidance for doneness.
Step 4: Rest at least 30 minutes, then slice against the grain.
Storage: Refrigerate sliced brisket for 3 to 4 days or freeze. Reheat leftovers to 165°F.
8. Baby Back Ribs
Approx. 36g ProteinIngredients: 3 racks baby back ribs, 2 tbsp smoked paprika, 1 tbsp brown sugar, 2 tsp garlic powder, 2 tsp salt, 1 tsp black pepper, and 1 cup barbecue sauce.
Step 1: Heat oven or smoker to 275°F and remove the membrane from the ribs.
Step 2: Mix seasonings and rub them over both sides of each rack.
Step 3: Cook for about 2 1/2 hours until tender.
Step 4: Brush with barbecue sauce and cook 20 to 30 minutes more before slicing.
Storage: Refrigerate for 3 to 4 days. Reheat to 165°F.
9. Creamy Chicken Mac and Cheese
Approx. 49g ProteinIngredients: 1 1/2 lb cooked shredded chicken, 1 lb dry elbow pasta, 3 cups milk, 3 cups shredded cheddar, 1 cup shredded mozzarella, 1/2 cup grated Parmesan, 3 tbsp butter, 3 tbsp flour, salt, and pepper.
Step 1: Heat oven to 375°F and cook pasta just until tender.
Step 2: Melt butter, whisk in flour, slowly add milk, and cook until thickened.
Step 3: Stir in cheeses, chicken, and pasta and transfer to a baking dish.
Step 4: Bake 20 minutes until bubbling and 165°F in the center.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
10. High-Protein Veggie Pizza
Approx. 31g ProteinIngredients: 1 large whole-wheat pizza crust, 3/4 cup pizza sauce, 2 cups shredded mozzarella, 1 cup part-skim ricotta, 1 cup sliced mushrooms, 1 bell pepper sliced, 1/2 red onion sliced, 1 cup spinach, and 1/4 cup olives.
Step 1: Heat oven to the crust package temperature.
Step 2: Spread sauce over the crust and add mozzarella and spoonfuls of ricotta.
Step 3: Add mushrooms, pepper, onion, spinach, and olives.
Step 4: Bake 14 to 18 minutes until the crust is crisp and cheese is bubbling.
Storage: Refrigerate for 3 to 4 days. Reheat in the oven until 165°F for the best texture.
11. BBQ Chicken Flatbread
Approx. 47g ProteinIngredients: 4 individual whole-wheat flatbreads, 1 lb cooked shredded chicken, 1/2 cup barbecue sauce, 1 1/2 cups shredded mozzarella, 1/2 red onion thinly sliced, and 1/4 cup sliced green onions.
Step 1: Heat oven to 425°F.
Step 2: Spread barbecue sauce over each flatbread.
Step 3: Divide chicken, mozzarella, and red onion among the flatbreads.
Step 4: Bake 10 to 15 minutes until crisp and hot, then add green onions.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
12. Cheeseburger Casserole
Approx. 45g ProteinIngredients: 1 1/2 lb lean ground beef, 10 oz dry pasta, 1 onion chopped, 1 can diced tomatoes, 1 cup tomato sauce, 2 cups shredded cheddar, 1/3 cup chopped pickles, 1 tbsp Worcestershire sauce, and black pepper.
Step 1: Heat oven to 375°F and cook pasta until just tender.
Step 2: Cook beef and onion until the beef reaches 160°F; drain excess fat.
Step 3: Stir in tomatoes, sauce, Worcestershire, pasta, and 1 cup cheddar.
Step 4: Transfer to a baking dish, add remaining cheese, and bake 20 minutes; top with pickles.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
13. Turkey and Spinach Pinwheels
Approx. 33g ProteinIngredients: 4 large tortillas, 1 lb sliced turkey breast, 8 oz reduced-fat cream cheese, 1 cup shredded cheddar, 2 cups spinach, and 1 tbsp Dijon mustard.
Step 1: Mix cream cheese and Dijon until smooth.
Step 2: Spread the mixture over each tortilla.
Step 3: Layer turkey, cheddar, and spinach over the tortillas and roll tightly.
Step 4: Chill for 20 minutes, then slice each roll into pinwheels.
Storage: Keep refrigerated and use within 3 to 4 days. Do not leave at room temperature longer than 2 hours.
14. Beef and Ricotta Baked Ziti
Approx. 49g ProteinIngredients: 1 1/2 lb lean ground beef, 1 lb dry ziti, 4 cups marinara, 15 oz part-skim ricotta, 2 cups shredded mozzarella, 1/2 cup Parmesan, 1 onion chopped, and Italian seasoning.
Step 1: Heat oven to 375°F and cook ziti until just tender.
Step 2: Cook beef and onion until the meat reaches 160°F; drain excess fat.
Step 3: Mix pasta with beef, marinara, ricotta, seasoning, and half the mozzarella.
Step 4: Transfer to a baking dish, add remaining cheeses, and bake 25 to 30 minutes until 165°F.
Storage: Refrigerate for 3 to 4 days or freeze portions. Reheat to 165°F.
15. Sausage and Peppers
Approx. 31g ProteinIngredients: 2 lb chicken or turkey sausage, 3 bell peppers sliced, 2 onions sliced, 2 tbsp olive oil, 1 cup tomato sauce, 6 whole-wheat rolls, garlic powder, and black pepper.
Step 1: Brown sausage in a large skillet until it reaches 165°F.
Step 2: Remove sausage, add oil, peppers, and onions, and cook until tender.
Step 3: Slice sausage and return it to the skillet with tomato sauce and seasonings.
Step 4: Simmer 5 minutes and serve in rolls.
Storage: Refrigerate filling for 3 to 4 days. Reheat to 165°F and assemble with fresh rolls.
16. Chicken Pot Pie
Approx. 48g ProteinIngredients: 1 1/2 lb cooked shredded chicken, 3 cups frozen mixed vegetables, 2 cups chicken broth, 1 cup milk, 1/3 cup flour, 3 tbsp butter, 1 refrigerated pie crust, thyme, salt, and pepper.
Step 1: Heat oven to 400°F.
Step 2: Melt butter, whisk in flour, then gradually add broth and milk and cook until thick.
Step 3: Stir in chicken, vegetables, thyme, salt, and pepper and transfer to a pie dish.
Step 4: Cover with crust, cut vents, and bake 30 to 35 minutes until golden and 165°F in the center.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
17. BBQ Chicken Drumsticks
Approx. 32g ProteinIngredients: 12 chicken drumsticks, 1 cup barbecue sauce, 1 tbsp smoked paprika, 2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
Step 1: Heat oven to 425°F and line a sheet pan.
Step 2: Pat drumsticks dry and season with paprika, garlic powder, salt, and pepper.
Step 3: Bake 30 minutes, turning once.
Step 4: Brush with barbecue sauce and bake 8 to 10 minutes more until centers reach 165°F.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
18. Grilled Chicken Thighs
Approx. 40g ProteinIngredients: 2 1/2 lb boneless skinless chicken thighs, 2 tbsp olive oil, 2 tbsp lemon juice, 3 garlic cloves minced, 1 tsp paprika, 1 tsp dried herbs, salt, and pepper.
Step 1: Whisk oil, lemon juice, garlic, paprika, herbs, salt, and pepper.
Step 2: Coat chicken and marinate for 30 minutes if time allows.
Step 3: Grill over medium-high heat, turning once, until the thickest pieces reach 165°F.
Step 4: Rest 5 minutes before slicing or serving.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
19. Cheesy Chicken and Spinach Bake
Approx. 52g ProteinIngredients: 2 lb cooked chicken breast cubed, 10 oz frozen spinach thawed and squeezed dry, 1 cup plain Greek yogurt, 8 oz reduced-fat cream cheese, 2 cups shredded mozzarella, 1/2 cup Parmesan, 2 garlic cloves minced, salt, and pepper.
Step 1: Heat oven to 375°F and grease a baking dish.
Step 2: Mix chicken, spinach, yogurt, cream cheese, garlic, salt, and pepper.
Step 3: Spread into the dish and top with mozzarella and Parmesan.
Step 4: Bake 25 to 30 minutes until golden and 165°F in the center.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
20. Greek Yogurt Cornbread
Approx. 8g ProteinIngredients: 1 cup cornmeal, 1 cup all-purpose flour, 1 cup plain Greek yogurt, 1 cup milk, 2 large eggs, 1/4 cup melted butter, 1 tbsp baking powder, 1 tbsp honey, and 1/2 tsp salt.
Step 1: Heat oven to 400°F and grease a 9-inch square pan.
Step 2: Whisk cornmeal, flour, baking powder, and salt.
Step 3: Whisk yogurt, milk, eggs, butter, and honey, then stir into the dry ingredients.
Step 4: Bake 20 to 25 minutes until the center is set and a tester comes out clean.
Storage: Cover and refrigerate for up to 3 to 4 days or freeze individual squares.
21. Bacon Baked Beans
Approx. 13g ProteinIngredients: 4 cans navy beans drained, 8 oz bacon chopped, 1 onion diced, 1 cup tomato sauce, 1/4 cup molasses, 2 tbsp Dijon mustard, 1 tbsp apple cider vinegar, and black pepper.
Step 1: Heat oven to 350°F.
Step 2: Cook bacon until partly crisp, then cook onion in the rendered fat.
Step 3: Mix beans, bacon, onion, tomato sauce, molasses, mustard, vinegar, and pepper.
Step 4: Bake uncovered for 35 to 45 minutes until thick and bubbling.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
22. Greek Yogurt Potato Salad
Approx. 9g ProteinIngredients: 3 lb Yukon Gold potatoes cubed, 1 cup plain Greek yogurt, 1/3 cup mayonnaise, 2 tbsp Dijon mustard, 2 celery stalks diced, 1/3 cup red onion diced, 2 tbsp chopped dill, salt, and pepper.
Step 1: Boil potatoes until fork-tender, then drain and cool.
Step 2: Mix yogurt, mayonnaise, Dijon, celery, onion, dill, salt, and pepper.
Step 3: Fold the cooled potatoes into the dressing.
Step 4: Cover and chill for at least 1 hour before serving.
Storage: Keep refrigerated and use within 3 to 4 days. Do not leave out longer than 2 hours.
23. Blue Cheese Coleslaw
Approx. 8g ProteinIngredients: 6 cups shredded green and red cabbage, 2 carrots shredded, 3 green onions sliced, 1 cup plain Greek yogurt, 1/3 cup mayonnaise, 1/2 cup crumbled blue cheese, 2 tbsp apple cider vinegar, salt, and pepper.
Step 1: Place cabbage, carrots, and green onions in a large bowl.
Step 2: Whisk yogurt, mayonnaise, blue cheese, vinegar, salt, and pepper.
Step 3: Pour dressing over the vegetables and toss well.
Step 4: Cover and chill at least 1 hour before serving.
Storage: Keep refrigerated and use within 3 to 4 days. Discard if left out longer than 2 hours.
24. Sausage-Stuffed Mushrooms
Approx. 22g ProteinIngredients: 24 large cremini mushrooms, 1 lb turkey sausage, 8 oz reduced-fat cream cheese, 1/2 cup Parmesan, 1/2 cup breadcrumbs, 2 garlic cloves minced, 2 tbsp parsley, and cooking spray.
Step 1: Heat oven to 400°F and remove the mushroom stems.
Step 2: Cook sausage until it reaches 165°F and drain excess fat.
Step 3: Mix sausage with cream cheese, Parmesan, breadcrumbs, garlic, and parsley and fill the caps.
Step 4: Bake 18 to 20 minutes until mushrooms are tender and filling is hot.
Storage: Refrigerate for 3 to 4 days and reheat to 165°F.
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