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Lose It With Protein, Portland, OR (2026)

11/01/2026

We call it 'Biscuits from the Heart.' Only three ingredients, but it tastes like you've been in the kitchen all day!

Ingredients
Only 3 main ingredients:
- 1 can refrigerated biscuit dough (8 biscuits)
- 1 lb ground beef (450 g)
- 1½ cups shredded cheddar cheese
Optional seasoning: salt, black pepper, and garlic powder.
Instructions
1. Cook the beef: Heat a skillet over medium heat. Add ground beef and cook until completely browned. Drain excess grease and season to taste.
2. Prepare biscuits: Separate the biscuit dough into portions. Gently flatten each biscuit.
3. Add filling: Place cooked ground beef and cheddar cheese in the center of each biscuit.
4. Seal: Fold the dough around the filling and pinch the edges closed.
5. Arrange: Place the stuffed biscuits seam-side down on a lined baking tray.
6. Add cheese: Sprinkle a little extra cheddar cheese on top.
7. Bake: Follow the biscuit package temperature, usually 350–375°F (175–190°C), for approximately 15–20 minutes, until golden brown and cooked through.
8. Serve: Allow to cool slightly, then serve warm while the cheese is melted.

10/31/2026

That pecan-covered outside is hiding the best part: a soft, sweet center with just the right chew. Cut one little slice…and suddenly the plate looks much smaller.

Ingredients
For the soft pecan center:
- 2 cups finely crushed graham crackers or digestive biscuits
- 1 cup finely chopped pecans
- ½ cup creamy peanut butter
- ½ cup sweetened condensed milk
- ¼ cup melted butter
- ½ cup powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
For the caramel pecan coating:
- ½ cup brown sugar
- ¼ cup butter
- ¼ cup sweetened condensed milk
- ½ cup chopped pecans
- 1 tbsp honey
- ½ tsp vanilla extract

Instructions
Step 1 — Make the center
1. Add crushed graham crackers, powdered sugar, and chopped pecans to a large mixing bowl.
2. Add peanut butter, condensed milk, melted butter, vanilla, and salt.
3. Mix everything until a thick, soft dough forms.
4. If the mixture is too sticky, add a little more crushed biscuit.
Step 2 — Shape the logs
1. Divide the mixture into two equal portions.
2. Place each portion on parchment paper.
3. Shape into two long, thick rectangular logs.
4. Smooth the sides gently with your hands.
5. Refrigerate for 30–45 minutes until firm.
Step 3 — Prepare the caramel pecan coating
1. Add brown sugar, butter, condensed milk, and honey to a saucepan.
2. Heat over low-medium heat, stirring continuously.
3. Cook until the mixture becomes smooth and slightly thickened.
4. Remove from heat.
5. Stir in vanilla and chopped pecans.
6. Allow it to cool slightly until spreadable.
Step 4 — Coat the logs
1. Spread the caramel pecan mixture over both logs.
2. Cover the tops and sides evenly.
3. Refrigerate for approximately 1 hour until the coating sets.
Step 5 — Slice and serve
1. Remove the logs from the refrigerator.
2. Use a sharp knife to cut thick slices.
3. Place one slice in front of the logs, just like your reference photo.
4. Serve chilled or allow to soften slightly before eating.

10/31/2026

"My mother was born and raised in Nuremberg, Germany and she made these every year for Christmas! She would hide them away for a week or so after baking them to let the flavor deepen. I looked forward to it all year long, it's truly my favorite sweet and has such a unique flavor."

Lebkuchen Bars
These incredible Lebkuchen Bars transform traditional German gingerbread into an effortless, chewy traybake! Packed with warm spices, honey, and a bright orange glaze, they are the ultimate make-ahead holiday dessert.

Prep Time
20hours hrs
Cook Time
30minutes mins
Total Time
6hours hrs
Servings
6

Ingredients
For the Bars:
½ cup brown sugar packed
½ cup honey
⅓ cup granulated sugar
3 tablespoons unsalted butter
1 ½ cups all-purpose flour
1 teaspoon baking soda
3 teaspoons ground cinnamon
1 teaspoon ground ginger
1 egg
2 tablespoons fresh orange juice
1 teaspoon fresh orange zest
1 ½ teaspoons vanilla
½ cup sliced almonds
For the Icing:
1 cup powdered sugar
2 tablespoons orange juice
½ teaspoon freshly grated ginger
½ teaspoon vanilla
Instructions

Melt the Base: In a medium-sized saucepan, combine the brown sugar, honey, granulated sugar, and unsalted butter. Bring the mixture just to a gentle simmer over medium heat. Stir constantly until the sugars are fully dissolved, then remove the saucepan from the heat and allow it to cool.
Whisk Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking soda, ground cinnamon, and ground ginger.
Combine Wet Ingredients: Once the stovetop honey mixture has cooled sufficiently (so it doesn't scramble the egg), add the egg, 2 tablespoons of orange juice, orange zest, and vanilla. Whisk to combine, then gently fold in the sliced almonds.
Mix the Dough: Spoon the wet honey mixture into the bowl with the dry ingredients. Mix with a spatula until just combined and no dry flour streaks remain.
Chill the Dough: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the sticky dough to prevent it from drying out. Refrigerate for 6-8 hours, or overnight. (Plan ahead!)
Prep for Baking: When ready to bake, remove the dough from the fridge and allow it to rest at room temperature for 30 minutes. Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper and lightly grease it.
Press and Bake: Transfer the rested dough to the prepared baking dish. Use a greased spatula (or greased fingers) to press the sticky dough into a flat, even layer. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Make the Icing: While the bars are baking, prepare your icing. Mix the powdered sugar, orange juice, grated fresh ginger, and vanilla in a small bowl until completely smooth and no lumps remain.
Glaze: Remove the baked bars from the oven and allow them to cool in the pan for just 5-10 minutes. While still warm, spread the prepared icing evenly over the top.
Cool and Slice: Allow the glazed bars to fully cool at room temperature so the icing can set completely before slicing into squares.
Notes
Pro-Tip: For the absolute best flavor and texture, resist the urge to eat these immediately! Store the cooled, sliced bars in an airtight container at room temperature and serve them the next day; the honey needs time to soften the crumb and deepen the spices.

10/31/2026

My sister-in-law made this for Easter dinner and it completely stole the show. It tastes incredible and I love that it only takes 4 simple ingredients.

Oven-Baked 4-Ingredient Amish Beef and Bell Pepper Bake
A hearty, no-fuss bake made with just four simple ingredients-savory beef, tender bell peppers, and rich homestyle flavor. Perfect for an easy, comforting dinner any night of the week.
Prep Time
15minutes mins
Cook Time
40minutes mins
Resting
10minutes mins
Total Time
1hour hr 5minutes mins

Ingredients

1 ½ lbs ground beef 80-85% lean
3 large green bell peppers seeded and cut into bite-size strips or chunks
1 24-ounce jar thick tomato pasta sauce or marinara
2 cups shredded mild cheese such as Colby Jack or mild cheddar, loosely packed

Instructions

Preheat & Prep: Preheat your oven to 375°F (190°C). Have a 9x13-inch glass baking dish ready.
Brown the Meat: In a large skillet over medium-high heat, crumble the ground beef. Cook, breaking it up with a wooden spoon, until browned through (7-10 minutes). Carefully drain and discard the excess grease.
Simmer the Sauce: Pour the jar of pasta sauce into the skillet with the beef. Stir well to combine and let it simmer for 2-3 minutes. Turn off the heat.
Layer the Peppers: Scatter the sliced green bell peppers evenly over the bottom of your ungreased 9x13-inch baking dish.
Add Beef & Cheese: Pour the hot beef and sauce mixture over the bell peppers, spreading it evenly to cover them. Sprinkle the shredded cheese evenly over the top, making sure to reach the edges.
Bake Covered: Cover the baking dish tightly with aluminum foil. Bake on the center rack for 25 minutes.
Melt the Cheese: Carefully remove the foil (watch for steam!). Bake for an additional 10-15 minutes, or until the cheese is fully melted and lightly browned, and the peppers are tender.
Rest & Serve: Let the casserole rest for 5-10 minutes before scooping. Serve hot and enjoy!

10/31/2026

“I put this beef in the slow cooker this morning… and just look at it now!”
🥩 Classic Slow-Cooker Pot Roast
Ingredients
Beef
3 lb (1.4 kg) beef chuck roast
1½ tbsp olive oil
1½ tsp salt
1 tsp black pepper
Vegetables
1 large yellow onion, thickly sliced
4 cloves garlic, minced
1½ lb russet potatoes, peeled and cut into large chunks
4 large carrots, peeled and cut into large pieces
Gravy / Cooking Liquid
2½ cups beef broth
1 tbsp Worcestershire sauce
1 tsp dried thyme
1 tsp dried parsley
½ tsp black pepper
1 tbsp tomato paste
👨‍🍳 Instructions
1. Sear the Beef
Heat the multi-cooker on Sauté mode. Add the olive oil. Season the beef chuck roast with salt and black pepper, then sear it for about 3–4 minutes per side, until nicely browned.
2. Cook the Aromatics
Remove the beef and set it aside. Add the sliced onion and minced garlic to the same pot. Cook for about 1–2 minutes, stirring occasionally.
3. Add the Vegetables and Beef
Add the potatoes and carrots to the pot. Place the browned beef roast back on top of the vegetables.
4. Add the Cooking Liquid
In a bowl, combine the beef broth, Worcestershire sauce, tomato paste, dried thyme, dried parsley, and black pepper. Pour the mixture around the beef roast.
5. Slow Cook
Cover with the lid and cook on LOW for approximately 8 hours, or until the beef is extremely tender and easily pulls apart with a fork.
6. Serve
Carefully pull the tender beef into large pieces. Serve the beef with the potatoes and carrots on a plate, then spoon the rich brown gravy over everything.

10/31/2026

"YUM, I could eat three bowls of this stuff in one sitting. Incredible flavor. And so fast to make too!" Every single bowl was scraped completely spotless with zero leftovers in sight!

Ingredients
0.25 cup unsalted butter 4 tablespoons / ½ stick
5 cloves garlic minced
32 oz low-sodium chicken broth 4 cups
1.5 cups ditalini pasta uncooked
0.5 cup Parmigiano-Reggiano cheese finely grated (plus extra for serving)
2 tablespoons fresh flat-leaf parsley finely minced
Kosher salt and freshly ground black pepper to taste

Instructions
In a large soup pot or Dutch oven, melt the butter over medium heat until gently foaming.
Add the minced garlic and cook, stirring constantly, for about 30 seconds just until fragrant and softened without browning.
Pour in the chicken broth and increase heat to high, bringing the liquid to a rolling boil.
Add the ditalini pasta and reduce the heat to medium-low to maintain a gentle simmer.
Cook uncovered for 8 to 10 minutes, stirring frequently so the pasta does not stick, until the noodles are tender and al dente.
Remove the pot completely from the heat.
Gradually stir in the finely grated parmesan cheese until fully melted and emulsified into the silky broth.
Season to taste with kosher salt and freshly cracked black pepper.
Ladle into warm bowls, garnish with additional freshly grated parmesan and minced parsley, and serve hot.

10/31/2026

Confession: I made these as a side dish and ate a few straight off the tray before dinner. “Just checking if they’re done” is a dangerous excuse.

Ingredients
1 large cauliflower, cut into small florets
6 tbsp olive oil
1 tsp Old Bay seasoning
½ tsp chili pepper
Fresh ground black pepper, to taste
8 oz sharp white cheddar cheese, grated
4 oz parmesan cheese, grated

Instructions
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil.
In a large bowl, toss cauliflower florets with olive oil, Old Bay seasoning, chili pepper, and black pepper until well coated.
Spread the cauliflower evenly on the baking sheet, leaving space between pieces.
Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
Sprinkle cheddar and parmesan over the roasted cauliflower. Return to oven for 5 more minutes, or until cheese is melted and bubbly.
Serve immediately while hot and crispy.

10/31/2026

OMG! WARM CHOCOLATE CHIP SKILLET COOKIE WITH VANILLA ICE CREAM! 🍪🍦 Gooey, Rich, Chocolatey & Drizzled With Melted Chocolate! This Dessert Is Pure Heaven! 🤤❤️

Ingredients
For the cookie:
- ½ cup butter, softened
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup chocolate chips
For topping:
- 1 large scoop vanilla ice cream
- 2 tbsp melted chocolate
- Extra chocolate chips

Instructions
1. Preheat oven to 350°F (175°C).
2. Mix softened butter, brown sugar, and white sugar until creamy.
3. Add egg and vanilla extract. Mix well.
4. Add flour, baking soda, and salt. Mix until a soft dough forms.
5. Fold in chocolate chips.
6. Press the cookie dough evenly into a small greased cast-iron skillet.
7. Bake for 18–22 minutes, until the edges are golden and the center is slightly soft.
8. Let it cool for 5 minutes.
9. Add one scoop of vanilla ice cream in the center.
10. Drizzle melted chocolate over the ice cream and sprinkle chocolate chips on top.

10/31/2026

Toss raw chicken tenderloins in the glass casserole dish and 4 other ingredients to get a meal so delicious your family will be begging for more! It bakes up so warm, juicy, and tender that every single bite practically dissolves on your tongue!

Ingredients
1 tablespoon extra-virgin olive oil
1.5 lbs boneless skinless chicken breasts sliced in half horizontally
0.25 cup water
1.5 tablespoons apple c***r vinegar
1 tablespoon dried chives
1.5 teaspoons garlic powder
1.5 teaspoons onion powder
0.75 teaspoon dried dill
0.5 teaspoon crushed red pepper flakes
0.25 teaspoon ground black pepper
0.125 teaspoon fine salt ⅛ teaspoon
8 oz cream cheese cut into small cubes
1 cup shredded cheddar cheese divided into two ½-cup portions
4 slices cooked bacon crisped and crumbled, divided
1 scallion green and white parts, thinly sliced

Instructions
1 tablespoon extra-virgin olive oil
1.5 lbs boneless skinless chicken breasts (sliced in half horizontally)
0.25 cup water
1.5 tablespoons apple c***r vinegar
1 tablespoon dried chives
1.5 teaspoons garlic powder
1.5 teaspoons onion powder
0.75 teaspoon dried dill
0.5 teaspoon crushed red pepper flakes
0.25 teaspoon ground black pepper
0.125 teaspoon fine salt (⅛ teaspoon)
8 oz cream cheese (cut into small cubes)
1 cup shredded cheddar cheese (divided into two ½-cup portions)
4 slices cooked bacon (crisped and crumbled, divided)
1 scallion (green and white parts, thinly sliced)

10/31/2026

"Outstanding! I made these for a school bake sale and they all bought in the first hour. People came back and bought more! Thanks for making me look good!"

Ingredients
1¾ cups all-purpose flour
½ cup cornstarch
¼ teaspoon salt
1 cup butter softened
½ cup powdered sugar
1 teaspoon vanilla extract
⅔ cup butterscotch chips finely chopped
½ cup toffee bits

Instructions
Whisk the all-purpose flour, cornstarch, and salt together in a medium bowl. Set the mixture aside.
Cream the softened butter and powdered sugar together in a large bowl until smooth and well combined.
Mix in the vanilla extract.
Gradually add the flour mixture to the creamed butter mixture. Stir just until a dough forms.
Fold in the finely chopped butterscotch chips and toffee bits until evenly distributed.
Transfer the dough to a sheet of plastic wrap. Shape it into a compact log approximately 2½ to 3 inches in diameter.
Wrap the log tightly in the plastic wrap. Refrigerate for 1 to 2 hours, or until completely firm.
Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Remove the plastic wrap and cut the chilled dough into ¼-inch slices. Rotate the log a quarter-turn after each cut to help maintain its round shape.
Arrange the slices approximately 2 inches apart on the prepared baking sheet.
Bake for 10 to 12 minutes, or until the edges are lightly golden while the centers remain pale.
Let the cookies rest on the hot baking sheet for 2 minutes. Carefully transfer them to a wire rack and cool completely.