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Lose It With Protein, Portland, OR (2026)

10/15/2026

I made these cheesy garlic breadsticks once, and now everyone begs me to make them again! Golden, buttery, loaded with melted cheese, and perfect for dipping in marinara sauce. One bite, and you'll understand why they're impossible to resist! 😍🧀

Comment **YUM** if you want the recipe! ❤️

# # # Ingredients

**For the dough**
- 2½ cups all-purpose flour
- ¾ cup warm water
- 2¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- ¾ teaspoon salt
- 2 tablespoons olive oil

**For the garlic butter and topping**
- 3 tablespoons melted butter
- 3 garlic cloves, minced
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley

**For serving**
- ½ cup marinara or pizza sauce

# # # Instructions

**1. Prepare the dough.**
Combine warm water, yeast, and sugar in a bowl. Let stand for 5–10 minutes until foamy. Add flour, salt, and olive oil. Mix and knead for 6–8 minutes until smooth and elastic.

**2. Let it rise.**
Cover the dough and leave it in a warm place for 45–60 minutes, or until doubled in size.

**3. Shape the breadsticks.**
Preheat the oven to 400°F (200°C). Roll the dough into a rectangle about ½ inch thick. Cut into long breadsticks and place on a parchment-lined baking sheet.

**4. Make the garlic butter.**
Mix the melted butter with minced garlic. Brush evenly over the breadsticks.

**5. Add the cheese.**
Sprinkle mozzarella and Parmesan over the top. Finish with a little chopped parsley.

**6. Bake until golden.**
Bake for 12–18 minutes, until the dough is cooked through, the cheese is melted and bubbling, and the edges are golden brown.

**7. Serve warm.**
Sprinkle with the remaining parsley and serve immediately with warm marinara sauce for dipping.

**Prep time:** 20 minutes
**Dough rising time:** 45–60 minutes
**Bake time:** 12–18 minutes
**Yield:** 8–10 breadsticks

10/15/2026

I’m not a salad person, but this changed me. It’s fresh, tangy, and totally addictive.

Ingredients:
2 cucumbers, sliced
2 tomatoes, chopped
½ onion, sliced
2 tbsp olive oil
2 tbsp apple c***r vinegar
1 tsp lemon juice
1 tsp Italian seasoning
Salt & black pepper to taste
Fresh parsley (optional)
Instructions:
Slice the cucumbers, tomatoes, and onions.
Add them to a large bowl.
Mix olive oil, vinegar, lemon juice, seasoning, salt, and pepper.
Pour the dressing over the vegetables.
Toss well and chill for 15 minutes before serving.

10/15/2026

This is a fudge that literally melts in your mouth with an explosion of chocolate in each bite.

Ingredients
3 cups semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
2 tbsp butter
1 tsp vanilla extract
¼ tsp salt
Optional: ½ cup chopped walnuts or pecans

Instructions
Prepare the pan: Line an 8×8-inch baking pan with parchment paper, leaving some paper hanging over the sides for easy removal.
Melt the chocolate: Add the chocolate chips, sweetened condensed milk, and butter to a saucepan. Heat over low heat, stirring constantly until everything is completely melted and smooth.
Add flavor: Remove from the heat and stir in the vanilla extract and salt. If using nuts, fold them in now.
Pour into the pan: Transfer the warm chocolate mixture into the prepared pan. Spread it evenly with a spatula and smooth the top.
Chill: Refrigerate for 2–3 hours, or until the fudge is completely firm.
Cut and serve: Lift the fudge out using the parchment paper. Cut into small squares and serve.

🍫 Result
Rich, creamy, and soft chocolate fudge that melts in your mouth with an intense chocolate flavor in every bite. Store leftovers in an airtight container in the refrigerator for up to 1 week.

10/15/2026

Made these just like my grandma used to. My husband went back for thirds!

- 2 cups cooked white beans, drained
- 1 cup cooked red kidney beans, drained
- 2 cups diced smoked ham
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 tablespoon butter
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ cup heavy cream (optional)
- 1 tablespoon chopped fresh parsley
1. Sauté the aromatics: Melt the butter in a large pot over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic.
2. Cook the ham: Add the diced smoked ham and cook for another 2–3 minutes.
3. Add the beans: Stir in the white beans, kidney beans, chicken broth, black pepper, and thyme.
4. Simmer: Bring to a gentle boil, then reduce the heat and simmer uncovered for 20–25 minutes.
5. Thicken the soup: Mash a small portion of the white beans against the side of the pot and stir them back into the broth.
6. Make it creamy: Stir in the heavy cream if desired. Warm gently for another 2 minutes without boiling.
7. Garnish and serve: Sprinkle with fresh parsley and serve hot with crusty bread.
Prep time: 10 minutes
Cook time: 30–35 minutes
Servings: 4–6

10/15/2026

Toss a pile of shaved deli ham in the slow cooker with 3 other ingredients and get a meal so delicious your family will be begging for more.

🥩 Ingredients
2 pounds shaved deli ham
1 cup barbecue sauce
½ cup packed brown sugar
2 tablespoons Dijon mustard
16 slider buns, for serving
👩‍🍳 Instructions

1. Prepare the ham
Place the shaved deli ham into your slow cooker. Gently separate the slices with your hands so the ham isn't packed together too tightly.

2. Make the sauce
In a small bowl, combine the barbecue sauce, brown sugar, and Dijon mustard. Stir well until the mixture is smooth and the brown sugar is incorporated.

3. Combine everything
Pour the barbecue mixture evenly over the shaved ham. Use a pair of tongs or a large spoon to gently toss everything together, making sure the ham is coated with the sauce.

4. Slow cook
Cover the slow cooker and cook on LOW for 2–3 hours, stirring once or twice during cooking if convenient. The ham should be completely heated through and coated in the sweet and tangy sauce.

5. Make the sliders
Once the ham is ready, give it a good stir. Spoon a generous amount of the warm ham onto each slider bun.

For an extra delicious version, add a slice of Swiss, cheddar, or provolone cheese before closing the sandwiches.

🥪 Serving Ideas

These ham sliders are delicious with:

Creamy coleslaw
Potato salad
Pickles
Kettle chips
Baked beans
Fresh fruit
Pasta salad

If you're serving these for a party, you can keep the ham warm in the slow cooker and let everyone make their own sliders. Keep the buns separate until serving so they don't become soggy.

❤️ Easy Make-Ahead Tip

You can prepare the cooked ham mixture ahead of time and refrigerate it once cooled. When you're ready to serve, gently reheat it in the slow cooker or on the stovetop. If the sauce becomes too thick, add a small splash of water while reheating.

10/15/2026

"It was nearly a blood bath at the dinner table over who got the last one. I will be doubling the recipe next time!"

Philly Cheesesteak Casserole
All the savory, cheesy goodness of a classic Philly cheesesteak baked into a comforting, crustless casserole. Naturally low-carb, incredibly filling, and ready in under an hour.

Prep Time
15minutes mins
Cook Time
40minutes mins
Total Time
55minutes mins
Servings
6

Ingredients
1 ½ lb. Ground beef
2 Bell peppers chopped
½ Onion chopped
2 tsp. Minced garlic
1 tsp. Seasoned salt
8 Slices provolone cheese
4 Large Eggs
¼ Cup Heavy whipping cream
2 tsp. Worcestershire sauce

Instructions
Preheat the Oven: Preheat the oven to 350 degrees Fahrenheit. Generously grease a 9x9 baking dish.
Brown the Beef: In a large skillet over medium-high heat on the stove, begin to brown the ground beef.
Sauté the Vegetables: When the meat is partially browned, add the chopped onions and bell peppers to the skillet. Cook until the meat is completely browned and the vegetables are just beginning to soften.
Season and Drain: Add the seasoned salt and minced garlic to the skillet and sauté for another 30 seconds until fragrant. Carefully drain any excess grease from the skillet.
Layer the Meat: Transfer the drained beef and vegetable mixture to the bottom of the well-greased 9x9 baking dish, spreading it into an even layer.
Add the Cheese: Top the beef mixture evenly with the 8 slices of provolone cheese.
Make the Custard Binder: In a small bowl, thoroughly mix together the heavy whipping cream, Worcestershire sauce, and eggs. Pour this liquid mixture evenly over the meat and cheese in the baking dish.
Bake: Bake in the preheated oven for 35-40 minutes until the casserole is completely cooked through and the cheese is golden and bubbling.

Notes
We cannot stress enough how important it is to drain your ground beef very well before placing it in the baking dish! Any leftover liquid grease will mix with the egg and heavy cream binder, preventing your casserole from slicing cleanly.

10/15/2026

"I have a niece that will only eat a little of anything no matter what it is and she polished off 3/4 of this in one night. My husband and I only got a 1/4 split between us. All she asked me Aunt can we have this every week please. So yes I will be making it again."
🛒 Ingredients
For the dough:
2 cups all-purpose flour
1 tbsp baking powder
2 tbsp granulated sugar
½ tsp salt
½ cup cold butter, cubed
¾ cup milk
1 tsp vanilla extract
For the cinnamon topping:
½ cup unsalted butter, melted
¾ cup packed brown sugar
1½ tsp ground cinnamon
1 tsp vanilla extract
2 tbsp granulated sugar
👩‍🍳 Instructions
Prepare the dough:
Preheat oven to 375°F (190°C). In a large bowl, combine flour, baking powder, sugar, and salt.
Add butter:
Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
Add milk:
Pour in the milk and vanilla. Mix gently until a soft dough forms. Don't overmix.
Shape the dough:
Transfer the dough to a lightly floured surface and gently flatten it. Cut it into small pieces or triangles and arrange them in a greased round baking dish, slightly overlapping.
Make the topping:
Mix melted butter, brown sugar, cinnamon, vanilla, and granulated sugar until smooth and glossy.
Coat the dough:
Spoon or brush the cinnamon-butter mixture generously over the entire surface, making sure the dough is well covered.
Bake:
Bake for 25–30 minutes, or until the top is golden brown and the cinnamon sugar is bubbling and caramelized.
Cool slightly:
Let it rest for 5–10 minutes so the buttery cinnamon topping can settle.
Serve:
Cut into triangular pieces and serve warm. It’s delicious on its own or with a scoop of vanilla ice cream. 🍦
⭐ Quick Tip
For an extra caramelized top, sprinkle 1–2 tablespoons of brown sugar over the surface before baking.
Prep: 15 minutes
Bake: 25–30 minutes
Total: About 45 minutes
Servings: 8–10 pieces

10/15/2026

"My husband and I rode that wave of natural eating in the late 70s and early 80s. When we got married, we had to fight with my mother to get this made as a wedding cake. People were shocked we didn’t want the classic white cake, but this was something we both loved. We wanted to have something that we both enjoyed and not just something that was for just the bride or just the groom."

Zucchini Snacking Cake

Prep Time
20minutes mins
Cook Time
40minutes mins
Total Time
1hour hr
Servings
12

Ingredients
For the cake:
2 ½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
¾ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup vegetable oil
1 ¼ cups packed light brown sugar
¼ cup granulated sugar
1 cup Greek yogurt room temperature
4 large eggs room temperature
1 tablespoon vanilla extract
1 ¾ cups shredded zucchini no need to squeeze
For the frosting:
8 ounces cream cheese room temperature
¼ cup unsalted butter room temperature
2 ½ cups powdered sugar
2 teaspoons vanilla extract
⅛ teaspoon salt
Instructions

Prep the Oven: I preheat my oven to 350°F (175°C) and generously grease a 9x13-inch baking pan with baking spray, setting it aside.
Mix Dry Ingredients: In a large bowl, whisk my all-purpose flour, baking powder, ground cinnamon, baking soda, ground nutmeg, and salt together until combined. Set aside.
Mix Wet Ingredients: In a separate medium bowl, vigorously whisk the vegetable oil, light brown sugar, granulated sugar, room temperature Greek yogurt, eggs, and vanilla extract.
Combine and Fold: Pour the wet ingredients directly into the dry ingredients, whisking just to thoroughly combine them. Gently fold in my shredded zucchini (remember, no need to squeeze!), aggressively scraping the sides and bottom of the bowl to ensure everything is thoroughly mixed.
Bake: Pour the thick batter evenly into my prepared baking pan and bake on the center rack for 35 to 45 minutes. A toothpick inserted into the center should come out clean with a few moist crumbs attached. Let the cake cool completely in the pan.
Make the Frosting: In a mixing bowl, beat my room temperature cream cheese and butter with a hand mixer until entirely smooth and fluffy. Gradually add the powdered sugar, vanilla, and salt, beating until creamy. Spread it evenly over my cooled cake, then slice, serve, and enjoy!

Notes
Let the cake cool completely before attempting to frost it. Even slight residual warmth can melt the cream cheese and butter, causing the frosting to slide right off the cake.

10/15/2026

My brother begs me to make these every weekend because they are so tender and take 3 ingredients.

Ingredients
2½–3 lb beef short ribs
1 tbsp olive oil
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
½ tsp paprika
½ cup beef broth
¼ cup soy sauce
¼ cup honey
2 tbsp brown sugar
4 garlic cloves, minced
1 tsp grated fresh ginger
1 tbsp rice vinegar
1 tbsp cornstarch + 2 tbsp water
Sesame seeds and parsley, for garnish
Instructions
Pat the short ribs dry and season with salt, pepper, garlic powder and paprika.
Heat olive oil in a heavy oven-safe pan. Sear the ribs on all sides until deeply browned.
Mix together beef broth, soy sauce, honey, brown sugar, garlic, ginger and rice vinegar.
Pour the sauce over the browned ribs.
Cover tightly and cook at 325°F (165°C) for about 2½–3 hours, until the meat is very tender.
Transfer the ribs to a plate.
Pour the cooking liquid into a saucepan and simmer. Mix cornstarch with water, stir it in, and cook until the sauce becomes thick and glossy.
Brush the thick glaze generously over the ribs.
Garnish with sesame seeds and fresh parsley.
Serve hot with the extra sticky sauce. 🍖✨

10/14/2026

“My husband says this is the kind of cake you make when company’s coming — tall, pretty, and good enough to make folks ask for seconds.”

Ingredients

For the Chocolate Cake

2 cups all-purpose flour

¾ cup unsweetened cocoa powder

1½ cups granulated sugar

2 large eggs

1 cup milk

½ cup vegetable oil

1 teaspoon vanilla extract

2 teaspoons baking powder

1 teaspoon baking soda

1 cup hot water

For the Coconut Cream Filling

2 cups shredded coconut

1 can (14 oz / 397 g) sweetened condensed milk

2 tablespoons butter

½ teaspoon vanilla extract

For the Chocolate Frosting

1 cup chocolate chips

½ cup heavy cream

1 cup chocolate shavings or finely grated chocolate, for coating

Instructions

Step 1: Prepare the oven.
Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

Step 2: Make the chocolate batter.
In a large bowl, combine the flour, cocoa powder, sugar, baking powder, and baking soda. Add the eggs, milk, oil, and vanilla extract. Mix until smooth, then carefully stir in the hot water. The batter will be thin.

Step 3: Bake the cake.
Divide the batter evenly between the prepared pans. Bake for 25–32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Step 4: Prepare the coconut filling.
In a saucepan over low heat, combine the condensed milk and butter. Stir until the butter melts, then add the shredded coconut and vanilla. Cook for 3–5 minutes, stirring constantly, until thick and spreadable. Allow it to cool.

Step 5: Assemble the cake.
Place one chocolate cake layer on a serving plate. Spread the coconut filling evenly over the top, leaving a small border around the edge. Place the second cake layer on top and gently press to secure.

Step 6: Make the chocolate frosting.
Heat the heavy cream until steaming, then pour it over the chocolate chips. Let stand for 2 minutes and stir until smooth and glossy. Allow it to cool slightly until thick enough to spread.

Step 7: Frost and decorate.
Cover the top and sides of the cake with chocolate frosting. Press chocolate shavings onto the sides and sprinkle more over the top to recreate the textured chocolate finish in the picture.

Step 8: Chill and serve.
Refrigerate the cake for 30–60 minutes to help the filling set. Use a sharp knife to cut clean slices, revealing the creamy coconut center.

Lose It With Protein

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