Do you have a big sporting event coming up and aren’t sure about what food to bring or, if you’re hosting, what to serve?
Not to worry because we’ve compiled some of the best, easiest, healthiest, and yummiest recipes on this post.
The best part about these recipes is that our employees themselves all submitted them recently for our company cookbook! These are downright family-vetted-and-approved recipes that we’re sure your own family and friends will enjoy as well!
(Note: Our Employee Cookbook doesn’t include images, so we’ve added them from the web for illustration purposes only and may not reflect all the ingredients involved in our employee’s actual recipes :).)
MAIN DISHES
BJ’s Veggie Fajitas
Photo c/o Amuse Your Bouche
Ingredients:
- 4 bell peppers, sliced (we used green bell and Anaheim peppers, but red or yellow would be great too)
- 2 onions, sliced
- 1/2 pound mushrooms, sliced
- 2 serrano peppers, finely chopped (Optional: we put ours on the side so our kids wouldn’t think it was too spicy)
- 2 tbsp. cooking oil
- 2 tsp. Emeril’s Essence
- 1/4 tsp. ground cumin
- Juice of 1 lime
- 2 tbsp. butter, melted
Preparation:
Heat the 2 tablespoons of oil in a large saut. pan over medium-high heat. Once the oil is hot toss in the sliced onions and bell peppers. While those are cooking mix together the spices with the juice of 1 lime and 2 tablespoons of melted butter in a small bowl. Once the peppers and onions are starting to brown add the mushrooms and spice mixture. Cook for 3–5 more minutes and then serve with warm tortillas and other toppings of your choice. Serves 4-6.
Optional items to serve with:
- Whole-wheat flour tortillas, warmed
- Grated cheese
- Diced tomatoes, Pico de gallo or salsa
- Freshly sliced avocado
- Cilantro
- Sour cream
- Lime wedges
- Corn on the cob
BT’s Pepperoncini Roast/Hoagie Extravaganza!
Photo c/o Allrecipes
Ingredients:
- 1 pork roast (rump, chuck, any kind)
- 1 packet onion soup mix (other seasonings may be appropriate)
- 16 oz. jar of deli-sliced golden Greek pepperoncini peppers
- 5-6 Hoagie Buns
Preparation:
Coat roast with seasonings in a slow-cooker crock-pot. Add entire jar of pepperoncini (including juices). Slow cook on low for 8-9 hours. When the meat is finished, take out of the slow cooker, shred, then put back in the juice and peppers. Mix the meat, peppers, and juices back up, then serve on a hoagie bun with a slice of cheese. This is the best sandwich, and it saves well in the fridge for leftovers. In my house, we eat this along with green beans (sliced), steamed carrots, or corn, and serve with couscous with lemon or lime juice mixed in.
R’s Polish Sausage and Veggies
Ingredients:
- 1 tbsp. vegetable oil
- 4 Roma tomatoes, sliced into 1/4” chunks
- 3-4 med zucchini, sliced into 1/4” thick circles
- 1 small onion, cut into small pieces
- 2 cloves garlic, minced
- 1 package polska kielbasa, sliced in half lengthwise and then cut into 1/2” pieces
- 3 cups brown rice (white works also)
Preparation:
In a large pot, boil 6 cups of water to make 3 cups of rice. In a 12” skillet over medium-high heat, cook vegetable oil, garlic and onion until clear and fragrant; about 30 sec. Then add kielbasa to dish and cook, covered, until meat begins to juice. Next, add tomatoes and zucchini. Stir ingredients together. Cook until zucchini is at desired tenderness. Serve on top of rice. Makes 4-8 servings depending on having an added side or not.
LR’s Lean Lettuce Wraps
Photo c/o Cooking Classy
Ingredients:
- 1 bunch butter lettuce
- 1 package ground chicken breast
- 1/2 cup shredded carrots
- 1/2 cup finely chopped zucchini
- 1/2 cup finely chopped yellow squash
- 1/2 cup finely chopped onion
- 1 finely chopped medium sized jalapeño
- Salt and pepper to taste
- 2 cloves garlic, minced
- 3 tbsp. amino acids
Preparation:
Brown ground chicken until it is no longer pink. Add salt, pepper and amino acids. Cook for about 3 minutes. Add all veggies and cook until they are al dente. Separate butter lettuce leaves. Place chicken and veggie mixture into the lettuce leaves. Wrap and enjoy.
PD’s Chalupas
Photo c/o Restaurante Alundra
Ingredients:
- 4 lb. pork roast
- 1 lb. dried pinto beans – rinsed
- 3 (4 oz.) cans of diced green chiles or 6 chopped fresh roasted Anaheim peppers
- 2 tbsp. chili powder
- 2 tbsp. cumin
- 2 tbsp. salt
- 2 tbsp. garlic powder
- 1 chopped white or yellow onion
Preparation:
Place the roast and chopped onions inside a slow cooker. In a separate bowl, stir together the beans, 2 cans of the chili peppers, chili powder, cumin, salt, oregano, and garlic powder. Pour the whole mixture over the roast, and add enough water so that the roast is mostly covered. Jiggle the roast a little to get some of the liquid underneath. Cover, and cook on Low for 8 to 9 hours. Check after about 5 hours to make sure the beans have not absorbed all of the liquid. Add more water if necessary 1 cup at a time. Use just enough to keep the beans from drying out. When the roast is fork-tender, use forks to shred the meat. Remove any bone and fat. Stir in the remaining can of green chilies. Heat through, and serve with flour tortillas and your favorite toppings like shredded cheese, sour cream, diced tomatoes, salsa, hot sauce, shredded lettuce, etc. Freezes well for later meals!
ZT’s Chicken Montreal Wraps
Photo c/o Kraft
Ingredients:
- 1 lb. boneless skinless chicken breast, cut into bite-sized pieces
- 1 package Mission Jalapeno Cheddar Wraps
- 16 ounce Philadelphia 1/3 less fat Whipped Cream Cheese Spread
- 1 bag fresh baby spinach
- 1 large cucumber, diced
- 3 fresh red vine tomatoes, diced
- 2 avocados (optional), diced
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1-2 tbsp. olive oil
- McCormick Grill Mates less sodium Montreal Chicken seasoning
- Roasted Green Chili (optional), chopped
- Fresh mango salsa from supermarket deli
Directions:
Heat olive oil in large skillet or wok over medium high heat. Season to taste with the Montreal seasoning. Saute onion, garlic and green chili (optional) for a few minutes. Add chicken and cook and stir until chicken is no longer pink and the juices run clear. Remove from heat. Lay out the wraps and cover with a thin layer of cream cheese. Layer a handful of baby spinach, followed by chicken and top with cucumber, tomato, and avocado. You can add any of your favorite vegetables to your wrap if desired. I prefer to add fresh mango salsa to mine! Fold in the sides of the wrap and roll the wrap burrito-style. Use toothpick to hold in place. Enjoy!
P’s Turkey Meatballs
Photo c/o Fabio Viviani
Ingredients:
- 1/2 cup fresh flat-leaf parsley leaves
- 2 (1-ounce) slices country white bread, torn into small pieces
- 1 garlic clove
- 1/3 cup fat-free milk
- 1 tbsp. pine nuts, coarsely chopped
- 1/4 tsp. salt
- 4 oz. ground turkey
- 4 oz. ground pork
- 1/2 turkey or chicken liver, minced (about 1 tbsp.)
- 2 tsp. olive oil
- 2 cups turkey-saffron Stock
- 2 celery stalks, cut diagonally into 1-inch pieces
Preparation:
Combine first 3 ingredients in a food processor; process until coarsely ground. Combine breadcrumb mixture and milk in a medium bowl; let stand 5 minutes. Add nuts and next 4 ingredients (through liver) to milk mixture. Shape into 12 meatballs, about 1 1/2 tablespoons each. Heat a medium nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add meatballs; cook 4 minutes, turning to brown on all sides. Remove meatballs from pan. Wipe pan clean; heat over medium heat. Add turkey-saffron Stock and celery to pan; bring to a simmer. Return meatballs to pan in a single layer. Cover and simmer 10 minutes or until meatballs are done. Place 2 meatballs in each of 6 shallow bowls. Ladle about 1/3 cup stock mixture into each bowl.
SIDE DISHES & APPETIZERS
KS’s Carma’s Salsa
Photo c/o Dr Odd
Ingredients:
- 4 cans black beans equal amounts Costco frozen corn (“it’s the best”)
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 4 roma tomatoes, diced
- 4 green onions, thinly sliced
- 1 lime, juiced
- 1/4 regular sized bottle Zesty Italian dressing
Preparation:
Drain and rinse the beans. Add all ingredients in a bowl; toss and put in the fridge for at least an hour for the flavors to blend. I do not put any salt in when making it because it will make the veggies give up their moisture. Serve with multi grain chips, on a tortilla or in about anything. I like to put it in a small bowl and crunch up three or four chips then eat it for lunch.
PH’s Watermelon Caprese Skewers
Photo c/o Hatchery
Ingredients:
- 16 oz. Mozzarella Balls ( Trader Joes has great ones marinated in herbs and olive
- oil)
- 6 Fresh Basil Leaves
- 1/4 c. Balsamic Vinegar
- 1 1/2 tsp. Honey
- 1 Large Watermelon
Preparation:
Make as many watermelon balls as possible. Or, you can cut your watermelon in cubes about the size of your mozzarella balls. Any leftover watermelon makes a great treat. With small skewers, skewer a piece of watermelon, then a mozzarella ball, then basil, then watermelon. Repeat until you have as many as you would like to serve. Mix the basalmic vinegar with the honey and drizzle over the skewers. Great snack, great appetizers, and healthy!
TJ’s Cheesy Baked Asparagus
Photo c/o Just A Taste
Ingredients:
- 1 lb. fresh asparagus spears (washed and trimmed)
- 1/2 cup Kraft Peppercorn Ranch dressing
- 2 tbsp. shredded parmesan cheese
- 12 Ritz crackers (about 1/2 cup) crushed
Preparation:
Cook asparagus in simmering water 2 – 3 minutes (don’t overcook—it should still be crisp). Place in shallow baking dish; add dressing and toss. Top with cheese and cracker crumbs. Bake 10- 12 minutes or just until the topping is brown. Serve.
AJ’s Quinoa Pizza Bites
Photo c/o Jessica in The Kitchen
Ingredients:
- 1 cup cooked quinoa
- 1/2 cup + 2 tablespoons of shredded cheese
- 1 egg
- 1/2 tsp. salt (to taste)
- 1/2 tsp. ground pepper
- 3 tbsp. of marinara sauce
- 1/2 tsp. garlic powder
- 3 tsp. italian seasoning
- 1/2 tsp. crushed red pepper flakes
- Marinara Sauce, for dipping
Preparation:
Mix 1/2 cup uncooked and washed quinoa with 1 1/4 cups water and a pinch of salt. Bring to a boil first and then lower heat. Cook the quinoa for about 15 minutes until fluffy. You should get about 1 1/2 cups of cooked quinoa (you only need 1 cup for the recipe, so you could always make extra pizza bites or use it another time). Preheat oven to 400º F. Grease a 12 mini muffin tin pan. Mix all of the ingredients together. Put a tablespoon into each muffin tin, packing them in. Bake for 12-15 minutes. Remove from oven and top with remaining 2 tbsp. of cheese. Broil for about 1 minute (please watch them, they burn easily). After broiling, allow to cool on a wire rack for about 15 minutes and then remove from pan. Serve with Marinara Sauce. (Makes 12 servings)
DESSERTS
NB’s Pumpkin Drop Cookies
Photo c/o Betty Crocker
Ingredients:
- 1 box of spice cake mix
- 1 15-oz. can of pumpkin
- 1 cup of old fashioned oats
- 1/2 cup of mini dark chocolate chips
Preparation:
Preheat oven to 375 degrees F. Mix ingredients together in a mixing bowl. Spoon onto a cookie sheet. Bake for about 10-15 minutes.
KS’s Healthy Banana Cookies
Photo c/o Simple Nourished Living
Ingredients:
- • 3 ripe bananas
- • 2 cups rolled oats
- • 1/3 cup vegetable oil
- • 1 teaspoon vanilla extract
- • 1 cup dates, pitted and chopped
Directions:
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mash the bananas. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake for 20 minutes in the preheated oven, or until lightly brown. Makes 3 dozen.
MM’s Mint Chocolate Truffles
Photo c/o Health Coach Quinn
Ingredients:
- 5 oz. dark chocolate, (70% cocoa or higher), finely chopped
- 1 tbsp. coconut oil
- 1/2 cup lite coconut milk
- 1/2 tsp. pure mint extract (or pure vanilla extract)
- 1/3 cup unsweetened cocoa
Preparation:
Place chocolate, coconut oil, and mint extract in a small bowl; mix well. Set aside. Bring coconut milk to a gentle boil in small saucepan over medium heat. Add coconut milk to chocolate mixture; whisk gently until combined. Place chocolate mixture, covered, in refrigerator for at least 4 hours or overnight. Using a melon baller or spoon, scoop out 1 Tbsp. of chocolate mixture. Roll into a ball. Roll in cocoa powder until evenly coated. Repeat steps five and six until there are twelve truffles. Store in refrigerator for up to one week or in freezer for three months.
LC’s No-Bake Energy Bites
Photo c/o Cooking Classy
Ingredients:
- • 1 cup (dry) oatmeal (I used old-fashioned oats)
- • 2/3 cup toasted coconut flakes
- • 1/2 cup peanut butter
- • 1/2 cup ground flax seed
- • 1/2 cup chocolate chips or cacao nibs (optional)
- • 1/3 cup honey or agave nectar
- • 1 tbsp. chia seeds (optional)
- • 1 tsp. vanilla extract
Preparation:
Stir all ingredients together in a medium bowl until thoroughly mixed. Cover and let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1” in diameter.) Store in an airtight container and keep refrigerated for up to 1 week. Makes about 20-25 balls.
FI’s Chocolate Cookie Dough Balls (Gluten Free, Dairy Free, Soy Free!)
Photo c/o Averie Cooks
Ingredients:
- 2 cups almond butter OR peanut butter
- 1 cup raw honey
- 1 tsp. pure vanilla extract
- 3 cups oats (To make these protein packed and gluten free, switch out 1 cup of oats for 2 scoops of vanilla or chocolate lactose free whey protein powder)
- 1/3 cup cocoa powder
- 1/2 tsp. sea salt
- 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1 cup coconut (optional)
Directions:
Mix almond/peanut butter, honey and vanilla together. Add all the dry ingredients and mix until well combined. Scoop into cookie dough balls and store in the fridge for a quick grab-and-go snack on a busy day! Optional: Roll the cookie dough balls in coconut flakes to add texture and flavor!
