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Lose It With Protein, Portland, OR (2026)

08/31/2026

“WOW! This lemon garlic salmon is seriously delicious! Flaky, buttery salmon with tender asparagus — an easy high-protein dinner that tastes amazing!”

🛒 INGREDIENTS

For the Salmon:

1 large salmon fillet, about 1–1½ lb
1 tbsp olive oil
1 tbsp melted butter
2–3 cloves garlic, finely minced
1 tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp Italian seasoning
½ tsp black pepper
½ tsp salt
1 tbsp fresh parsley, finely chopped
1 lemon, sliced into thin rounds
1 tbsp fresh lemon juice

For the Asparagus:

1 bunch fresh asparagus, about 1 lb
1 tbsp olive oil
½ tbsp melted butter
1 small garlic clove, minced
¼ tsp salt
¼ tsp black pepper
¼ tsp garlic powder
👩‍🍳 FULL METHOD — STEP BY STEP
1. Prepare the salmon

First, preheat your oven to 400°F (200°C).

Pat the salmon fillet dry with paper towels. Removing the extra moisture helps the salmon develop a beautiful golden surface while baking.

Place a large sheet of aluminum foil on a baking tray. Make sure the foil is large enough to fold around the salmon and asparagus later.

Place the salmon fillet in the center of the foil.

2. Make the garlic butter mixture 🧄🧈

In a small bowl, combine:

Melted butter
Olive oil
Minced garlic
Paprika
Garlic powder
Onion powder
Italian seasoning
Black pepper
Salt
Fresh lemon juice
Chopped parsley

Mix everything really well until you have a flavorful garlic-herb butter mixture.

3. Season the salmon 🐟

Brush the garlic butter mixture generously over the entire salmon fillet.

Make sure the seasoning covers the top and sides of the salmon.

Now arrange the fresh lemon slices directly over the top of the salmon. The lemon releases its juices while baking and gives the salmon a fresh citrus flavor.

Sprinkle a little extra chopped parsley over the top.

4. Prepare the asparagus 🌱

Wash the asparagus and trim off the tough ends.

Place the asparagus beside the salmon on the same foil.

Drizzle the asparagus with olive oil and melted butter.

Add minced garlic, salt, black pepper, and garlic powder.

Toss the asparagus gently so all the pieces are coated with the seasoning.

Arrange the asparagus neatly around the salmon, just like the reference image.

5. Fold the foil

Carefully bring the sides of the aluminum foil upward around the salmon and asparagus.

You don't have to completely seal it tightly—the goal is to keep the buttery lemon juices around the food while it cooks.

This helps the salmon stay moist, tender, and flaky.

6. Bake 🔥

Place the foil packet in the preheated 400°F (200°C) oven.

Bake for approximately 15–20 minutes, depending on the thickness of the salmon.

A thicker fillet may need a little more time.

The salmon is ready when it flakes easily with a fork and reaches 145°F (63°C) in the thickest part.

7. Open the foil carefully

Remove the baking tray from the oven.

Be careful when opening the foil because hot steam can escape.

Open the packet and spoon some of the delicious lemon-garlic butter juices over the salmon and asparagus.

For a more golden, slightly caramelized top, you can place it under the broiler for 1–2 minutes, watching it closely.

8. Final presentation 🍋

Transfer the salmon and asparagus to a serving plate.

Add the baked lemon slices on top.

Finish with freshly chopped parsley and a small squeeze of fresh lemon juice.

Serve immediately while the salmon is warm and juicy.

The finished dish should have flaky salmon, buttery lemon-garlic flavor, tender asparagus, and beautifully roasted edges.

💪 Approximate Nutrition

For 1 serving, depending on the exact salmon size and amount of butter/oil used:

Calories: ~450–550
Protein: ~40–45g
Fat: ~28–35g
Carbs: ~8–12g

08/31/2026

"My daughter saw a tiktok about making this so we gave it a try. I was a little skeptical about the process, but it turned out AMAZING. We will be making many batches if this heat waves keeps up!"

08/31/2026

Toss a chuck roast in the baking dish with 4 other ingredients and watch your family come running back for seconds before you've even sat down.

08/31/2026

Prep Time: 15minutes minutesCook Time: 10minutes minutes Servings: 6
Ingredients

6 ounces sturdy tortilla chips
1 cup cooked ground beef seasoned
1 ½ cups shredded cheddar cheese
½ cup canned black beans drained and rinsed
⅓ cup corn kernels drained
¼ cup diced red onion
¼ cup sliced pickled jalapeños
½ cup diced avocado for serving
⅓ cup sour cream for serving
¼ cup salsa for serving

Instructions
Preheat the air fryer to 350°F (175°C) for 2–3 minutes.
Line the air fryer basket with a fitted piece of parchment paper or air-fryer liner, making sure air can still circulate around the edges.
Arrange half of the tortilla chips in the basket. Scatter half of the ground beef, black beans, corn, red onion, jalapeños, and shredded cheese over the chips.
Add the remaining tortilla chips, then layer the remaining beef, beans, corn, onion, jalapeños, and cheese over the top.
Air fry at 350°F for 5–7 minutes, checking after 4 minutes. The nachos are ready when the cheese is completely melted and the edges of the chips are lightly toasted.
Carefully transfer the nachos to a serving platter. Top with diced avocado and serve immediately with sour cream and salsa on the side.

08/31/2026

"I swear I only meant to try one piece… and next thing I knew, I was hiding the rest from my kids."

🛒 Ingredients
For the Beef Mixture
1½ lbs (680 g) ground beef
8 oz (225 g) mushrooms, sliced
1 small onion, finely chopped
3 cloves garlic, minced
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp paprika
½ tsp Italian seasoning
For the Creamy Sauce
1 can (10.5 oz / 298 g) cream of mushroom soup
½ cup sour cream
½ cup beef broth
1 tbsp Worcestershire sauce
For the Topping
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
2 tbsp fresh parsley, chopped
👩‍🍳 Instructions
1. Prepare the oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Cook the beef

Heat olive oil in a large skillet over medium-high heat.

Add the chopped onion and cook for 2–3 minutes until softened. Add the ground beef and cook for 6–8 minutes, breaking it apart with a wooden spoon until browned.

Drain any excess grease.

3. Add mushrooms and garlic

Add the sliced mushrooms and minced garlic to the skillet.

Cook for another 4–5 minutes, until the mushrooms become tender and most of their moisture has cooked away.

Season with salt, black pepper, paprika, and Italian seasoning.

4. Make the creamy mixture

In a bowl, whisk together the cream of mushroom soup, sour cream, beef broth, and Worcestershire sauce until smooth.

Pour this mixture into the skillet with the beef and mushrooms.

Stir everything together and simmer for 2–3 minutes.

5. Transfer to the baking dish

Pour the beef and mushroom mixture into the prepared baking dish and spread it evenly.

6. Add lots of cheese

Sprinkle the mozzarella and cheddar evenly over the top.

Make sure the entire surface is covered—the melted cheese is what gives this casserole its irresistible golden crust.

7. Bake

Bake uncovered for 20–25 minutes, or until the cheese is completely melted and bubbling.

For an extra golden top, switch the oven to broil for 1–2 minutes at the end. Watch it carefully so the cheese doesn't burn.

8. Rest and garnish

Remove from the oven and let the casserole rest for 5–10 minutes.

Sprinkle fresh chopped parsley over the top before serving.

⭐ Tips
Don't overcrowd the skillet when cooking mushrooms; this helps them brown instead of becoming watery.
For extra flavor, use a mixture of mozzarella and cheddar.
You can add diced bell peppers or spinach if you like.
Serve it with mashed potatoes, rice, pasta, or crusty bread.
Leftovers can be refrigerated for 3–4 days and reheated in the oven or microwave.
⏱️ Recipe Details

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: About 50 minutes
Servings: 6–8

08/31/2026

"The very best I've ever tasted! It's my dad's favorite dessert, but he's never crazy about the ones I make. But THIS one he loveddd. I had to hide the pan from him so he didn't have a third slice!"

🛒 Ingredients
For the Bread Pudding
8 cups day-old French bread or brioche, cut into 1-inch cubes
1 cup raisins
4 large eggs
3 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
4 tablespoons butter, melted
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
For the Vanilla Butter Sauce
½ cup butter
¾ cup granulated sugar
½ cup heavy cream
1 teaspoon vanilla extract
Pinch of salt
👩‍🍳 Instructions
1. Prepare the bread

Preheat your oven to 350°F (175°C).

Grease a 9×13-inch baking dish with butter.

Place the cubed bread into a large bowl. If your bread is very fresh, spread the cubes on a baking sheet and let them sit for 10–15 minutes so they dry slightly.

2. Add the raisins

Sprinkle the raisins throughout the bread cubes. Make sure they're distributed evenly so every serving gets plenty of raisins.

For especially soft raisins, soak them in warm water for about 10 minutes, then drain them thoroughly before adding them.

3. Make the custard

In another large bowl, whisk together the eggs, milk, heavy cream, sugar, melted butter, vanilla, cinnamon, nutmeg, and salt.

Whisk until the sugar is mostly dissolved and the mixture is smooth.

4. Soak the bread

Pour the custard mixture slowly over the bread and raisins.

Using a spatula or large spoon, gently toss everything together. Press the bread down lightly so that it absorbs the custard.

Let it sit for 15–20 minutes before baking. This step gives the bread enough time to become soft and creamy inside.

5. Bake

Transfer the soaked bread mixture to the prepared baking dish and spread it evenly.

Bake uncovered for approximately 45–55 minutes, or until the top is beautifully golden brown and the center is set but still slightly soft.

Don't overbake it—the middle should remain moist and custardy.

6. Make the vanilla butter sauce

While the pudding is baking, melt the butter in a small saucepan over medium-low heat.

Add the sugar and heavy cream. Stir continuously until the sugar dissolves and the sauce becomes smooth.

Simmer gently for about 3–5 minutes, stirring occasionally.

Remove from the heat and stir in the vanilla extract and a small pinch of salt.

7. Rest the pudding

Remove the bread pudding from the oven and let it rest for 10–15 minutes.

This allows the custard to settle while keeping the inside soft and creamy.

8. Serve

Cut the warm bread pudding into generous slices.

Drizzle each serving with the warm vanilla butter sauce.

For the best experience, serve it warm while the top is still slightly crisp and the inside is soft and creamy.

⭐ Tips for the Best Bread Pudding
Day-old bread works best because it absorbs more custard without falling apart.
Brioche gives an especially rich and buttery result.
Don't skip the soaking time.
Don't overbake—the center should still have a little softness.
Golden raisins can be used instead of regular raisins.
A handful of chopped pecans or walnuts can be added for extra crunch.
The vanilla butter sauce can be made ahead and gently reheated before serving.
⏱️ Recipe Details

Prep Time: 20 minutes
Soaking Time: 15–20 minutes
Bake Time: 45–55 minutes
Total Time: About 1 hour 30 minutes
Servings: 10–12

08/31/2026

Just 3 ingredients. Grandpa whipped up this warm sweet dish when the pantry was bare and it hits the spot every time..

🛒 Ingredients
4 large eggs
1 can (14 oz / 397 g) sweetened condensed milk
2 cups whole milk

Optional for topping:

A little ground cinnamon or nutmeg
👩‍🍳 Instructions

1. Preheat the oven
Preheat your oven to 350°F (175°C). Lightly grease a medium-sized baking dish or two small disposable aluminum trays.

2. Make the custard
Crack the eggs into a large bowl and whisk until smooth. Add the sweetened condensed milk and whole milk. Whisk everything together until completely combined and the mixture looks smooth and creamy.

3. Pour into the dish
Pour the mixture into your prepared baking dish. If you want the same appearance as the picture, sprinkle a very small amount of cinnamon or nutmeg over the top.

4. Bake
Place the dish in the oven and bake for approximately 40–50 minutes, or until the edges are golden brown and the center is set but still has a slight jiggle.

5. Cool slightly
Remove from the oven and let it rest for 10–15 minutes. The custard will continue to set as it cools.

6. Serve warm
Scoop it directly from the baking dish and serve warm. For an extra comforting dessert, you can also chill it completely and serve it cold.

❤️ Tips for the Best Results
Don't over-whisk the eggs; too much air can create bubbles in the custard.
Keep an eye on the edges during the last 10 minutes so they become golden without burning.
The center should have a slight wobble when you take it out.
Let it rest before serving so the texture becomes creamy and firm.
Cinnamon or nutmeg is optional and isn't counted among the 3 main ingredients.

Prep Time: 5 minutes
Bake Time: 40–50 minutes
Total Time: About 1 hour
Servings: 6–8

08/30/2026

My brother-in-law once ate half the bowl before anyone else got to it, and now I have to make a double batch. If you need a dip that causes problems like that,
Ingredients
1 cup cottage cheese
½ cup shredded cheddar cheese
1 fresh jalapeño, finely chopped
2 tablespoons green onions, chopped
1 tablespoon fresh herbs, chopped
¼ teaspoon red pepper flakes
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon black pepper
Salt to taste
1 tablespoon lemon juice
Crackers or fresh vegetables, for serving
Instructions
Add cottage cheese to a mixing bowl.
Add shredded cheddar, chopped jalapeño, green onions, and fresh herbs.
Add red pepper flakes, garlic powder, onion powder, black pepper, and salt.
Add lemon juice and mix everything well until creamy and combined.
Transfer the dip to a serving bowl or jar.
Garnish with chopped jalapeño and a sprinkle of red pepper flakes.
Serve with crackers or fresh vegetables.

08/30/2026

My grandmother always served this farmhouse classic. Only 4 ingredients for a meal that tastes like home..

🛒 Ingredients

Main Ingredients:

2½–3 lb (1.1–1.4 kg) beef chuck roast or beef stew meat
1½ lb baby potatoes, washed and cut into halves or quarters
1½–2 lb fresh green beans, trimmed
2 cups beef broth

Optional seasoning:
Salt and black pepper to taste. You can also add garlic powder or onion powder, but the basic recipe works with just the 4 main ingredients.

👩‍🍳 Instructions
1. Prepare the beef

Pat the beef dry with paper towels. If using a large chuck roast, cut it into several large chunks so it cooks more evenly. Season lightly with salt and black pepper.

2. Prepare the vegetables

Wash the potatoes and cut any large potatoes into smaller pieces. Trim the ends from the green beans and cut them into roughly 2-inch pieces.

3. Layer the slow cooker

Place the beef pieces in the bottom of a 6-quart slow cooker. Arrange the potatoes around and on top of the beef.

Add the green beans over the potatoes and beef.

4. Add the broth

Slowly pour the 2 cups of beef broth over everything. The broth should collect at the bottom of the slow cooker rather than completely cover the ingredients.

5. Cook slowly

Cover with the lid and cook:

LOW: 7–8 hours
or
HIGH: 4–5 hours

Cook until the beef is very tender and the potatoes are easily pierced with a fork.

6. Check the meat

When finished, carefully remove a piece of beef and test it with a fork. It should be tender enough to pull apart easily.

If it still feels tough, cover the slow cooker again and continue cooking until tender.

7. Serve

Transfer the tender beef, potatoes, and green beans to a large serving platter.

Spoon some of the flavorful cooking liquid over the top. The broth adds extra moisture and flavor to the meat and vegetables.

8. Make it extra flavorful

For an even richer version, you can sear the beef in a hot skillet for 2–3 minutes per side before putting it into the slow cooker. This isn't necessary, but it gives the beef a deeper roasted flavor.

🍽️ Serving Suggestion

Serve the beef with plenty of potatoes and green beans, then spoon the warm broth over everything. A piece of crusty bread on the side is also great for soaking up the juices.

⏱️ Recipe Details

Prep Time: 15 minutes
Cook Time: 7–8 hours on LOW
Total Time: About 8 hours
Servings: 6–8
Difficulty: Easy

08/30/2026

Sheet Pan Meatloaf and Potatoes
Ingredient Notes & Details

Ground Beef
An 80/20 blend offers the best balance of flavor and moisture. Leaner beef can be used, but adding a splash of milk helps keep the meatloaf tender. This is the heart of this classic baked beef recipe.

Breadcrumbs
Plain or Italian-style breadcrumbs help bind the meat mixture while creating a tender texture. Crushed crackers or panko breadcrumbs also work well.

Eggs
Eggs hold everything together and create a cohesive meatloaf that slices neatly after baking.

Milk
A little milk softens the breadcrumbs, creating an incredibly moist and tender meatloaf.

Yellow Onion
Finely diced onion adds sweetness and moisture while blending seamlessly into the meat mixture.

Garlic
Fresh garlic delivers the richest flavor, but garlic powder is a convenient substitute if needed.

Worcestershire Sauce
This pantry staple provides deep, savory umami flavor that makes homemade meatloaf taste restaurant-worthy.

Ketchup
Mixed into the meat and brushed over the top, ketchup creates that signature sweet and tangy glaze.

Italian Seasoning
A blend of herbs adds warmth and depth without overpowering the meat.

Salt and Black Pepper
Simple seasonings bring out the natural flavors of every ingredient.

Baby Yukon Gold Potatoes
These roast beautifully with creamy interiors and crisp golden edges. They create the perfect oven roasted potatoes side dish.

Olive Oil
Helps the potatoes brown evenly while adding richness.

Paprika
Adds subtle smokiness and encourages beautiful color during roasting.

Fresh Parsley
A sprinkle of parsley brightens the finished dish and adds fresh flavor.

Parmesan Cheese (Optional)
For a delicious twist, sprinkle Parmesan over the potatoes during the last few minutes of baking for a lightly cheesy potato side dish.

Step-by-Step Instructions
Step 1: Preheat the oven

Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or lightly grease it to prevent sticking.

Allowing the oven to fully preheat ensures both the meatloaf and potatoes cook evenly.

Step 2: Prepare the potatoes

Wash and halve the baby potatoes.

Place them in a large bowl with olive oil, paprika, Italian seasoning, salt, and pepper.

Toss thoroughly until every potato is evenly coated.

Spread them around the outer edges of the prepared sheet pan, leaving space in the center for the meatloaf.

Step 3: Mix the meatloaf

In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, milk, diced onion, garlic, Worcestershire sauce, ketchup, Italian seasoning, salt, and pepper.

Mix gently using your hands or a fork.

Avoid overmixing, as this can make the meatloaf dense instead of tender.

The mixture should feel moist but hold its shape easily.

Step 4: Shape the loaf

Transfer the meat mixture to the center of the sheet pan.

Shape it into an even loaf approximately 2 inches thick.

A uniform thickness helps the meat cook consistently from end to end.

Step 5: Add the glaze

Spread a generous layer of ketchup over the top of the loaf.

The glaze caramelizes during baking, creating a slightly sticky, flavorful crust.

Step 6: Bake

Place the sheet pan in the oven and bake for 45 to 55 minutes.

Halfway through cooking, carefully stir the potatoes so they brown evenly.

The potatoes should become golden and crispy while the meatloaf reaches an internal temperature of 160°F (71°C).

Step 7: Optional cheesy finish

If using Parmesan, sprinkle it over the potatoes during the final 5 minutes.

The cheese melts into a crisp, savory coating that makes this an irresistible cheesy potato side dish.

Step 8: Rest before slicing

Remove the pan from the oven.

Allow the meatloaf to rest for 10 minutes before slicing.

This helps the juices redistribute, making every slice moist and flavorful.

Garnish with chopped parsley before serving.

Lose It With Protein

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