Get ideas on how to throw the perfect game-watching party with swole snacking options for Super Bowl LIII.

 BBQ Mac and Cheese

  • 1 bag FITCRUNCH Barbecue Protein Puffs
  • 8 oz Elbow cooked to al dente
  • 1 1/4 cup Milk
  • 1 cup Half-and-Half
  • 4 tlb Butter
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper or cayenne pepper
  • 2-8 ozs Blocks sharp cheddar cheese (shredded)
  • 1 tbs Melted butter
  • 4 tlb Butter
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper or cayenne pepper
  • 2-8 ozs Blocks sharp cheddar cheese (shredded)
  • 1 tbs Melted butter

  1. Preheat oven to 350 degrees and lightly grease a 7x11-inch baking dish.
  2.  Melt butter in a large saucepan over medium heat.
  3. Sprinkle in flour and whisk in, cooking for 1 minute.
  4. Gradually whisk in milk and half-and-half. Keep whisking until it comes to a simmer and simmer for about 2 minutes.
  5. Add pepper and salt.
  6. Turn heat to low. Add cheese a handful at a time, whisking until melted.
  7. Add cooked pasta to prepared pan. Pour cheese sauce on top, stirring to mix the cheese sauce in.
  8. Bake for 15 minutes.
  9. Remove and sprinkle FITCRUNCH Barbecue Protein Puffs on top.
  10. Place back in oven on middle rack with oven on broil for 1-2 minutes until puffs start to brown.
  11. Remove and serve hot.

 Cheesy Baked Zucchini Fries

  • 4 medium zucchini, cut into sticks 3 inches
    long by ½ inch wide
  • good olive oil
  • 1 cup panko crumbs
  • ½ cup crushed Parmesan flavor Cello Whisps
  • 1 Tablespoon Italian Seasoning
  • 1 teaspoon paprika
  • kosher salt
  • freshly ground pepper
  • sheet pan with a cooling rack

  1. Pre heat the oven to 350 degrees.
  2. Place the zucchini sticks in a bowl, drizzle with olive oil and toss with your hands to coat.
  3. In another bowl, combine the panko crumbs, Parmesan flavor Cello Whisps, Italian seasoning, paprika, salt and pepper. Stir to combine.
  4. Add the zucchini sticks to the panko mixture and toss until the sticks are coated with the crumbs.
  5. Place sticks on the cooling rack that set on the sheet pan.
  6. Bake for 15 minutes until zucchini is tender.
  7. Broil for 2 minutes until zucchini is browned and crispy.

 Leftover Turkey Chili

  • 2 Scoops Isopure® Whey Protein Isolate Unflavored
  • 2 Tbsp Olive oil
  • 2 Cups Chopped onion
  • 1 Cup Chopped green bell pepper
  • 4 Garlic cloves
  • 1 Tbsp Chili powder
  • 1 Tbsp Ground cumin
  • 3 15oz Cans Crushed fire roasted tomatoes
  • 1 Tbsp Tomato paste (unsweetened)
  • 1 Cup Turkey stock
  • 2 15oz Cans Kidney beans, drained
  • 1 Cup Leftover corn
  • 1 Tbsp Dried oregano
  • 1/2 Tbsp Salt
  • 1/2 Tsp Black pepper
  • 4 Cups Shredded, cooked turkey meat
  • 1 Tbsp Brown sugar
  • 2 Tbsp Hot sauce

  1. In a large pot, heat the olive oil on medium-high heat, and add the onions and green peppers.
  2. Cook the peppers and onions until golden brown – about 5 minutes – and occasionally stir them as they cook.
  3. Now add the garlic, chili powder, and cumin.
  4. Cook these for 1-2 minutes…and again stir occasionally.
  5. Now add all of the remaining ingredients…make sure to add the protein powder towards the end of adding the ingredients to the pot.
  6. Bring mixture to a simmer, and then reduce the heat to low.
  7. Cook partially covered for around 1 hour…mixing occasionally.
  8. Serve over leftover mashed potatoes, and add the toppings of your choice.

 Mozzarella Sticks

  • 1⁄2 bag Quest® Cheddar & Sour Cream Chips
  • 1⁄2 scoop Quest® Multi-Purpose Mix Protein Powder
  • 5 mozzarella cheese sticks
  • 1 tablespoon almond meal
  • 1⁄2 teaspoon cornstarch
  • 1⁄2 teaspoon onion powder
  • 1⁄4 teaspoon garlic powder
  • Pinch of salt
  • 1⁄3 cup liquid egg whites
  • 1⁄2 cup coconut oil

  1. For best results, freeze cheese sticks overnight.
  2. In a blender, add Quest Protein Chips™ and pulse 30 seconds.
  3. In a medium bowl, mix Quest Protein Powder®, almond meal, cornstarch, onion powder, garlic powder, salt, and powdered Quest Protein Chips™. Set aside.
  4. In a small bowl, lightly whisk egg whites. Set aside.
  5. Remove cheese sticks from freezer, and unwrap.
  6. Using a sharp knife, cut cheese sticks in half.
  7. Dip each half cheese stick in egg whites, then in bowl of dry ingredients. Coat thoroughly.
  8. Double coat cheese sticks by repeating Step 7.
  9. Repeat coating process with remaining cheese sticks.
  10. In a medium frying pan, heat coconut oil over medium-high.
  11. Using a cooking thermometer, heat oil to 325°F. If oil begins to smoke, it’s too hot.
  12. Carefully drop coated cheese sticks in oil.
  13. Slowly move cheese sticks around in oil until golden brown.
  14. Using tongs, remove cheese sticks from pan, and place on a paper towel to absorb excess oil.
  15. Cool for 5 minutes, and serve.

 Protein White Chocolate Fudge

  • 1/2 cup Buff Bake White Chocolate
    Peanut Butter
  • 1 large Banana
  • 2 tbsp Coconut Oil
  • 2 scoops Vanilla Protein Powder
  • 1/4 cup Sugar Free White Chocolate Chips


Mix everything until well combined
  2.  Form into a square and put in the freezer for 10 minutes cut and serve!

 No Worry Nachos

  •  4oz bag of Protes Protein Chips
  • 1/2 Cup Shredded cheese
  • 1 Sliced Jalapeno Pepper
  • 1 Cup Salsa
  • 1/2 Cup Red Beans
  • 1 Cup Greek Yogurt
  • (Optional) 1 Cup ground turkey

  1. Preheat oven to 350 degrees
  2. Layer the above ingredients in an oven safe pan.
  3. Bake for 5 minutes at 350 degrees. Be sure not to overcook unless burnt cheese is your thing 😉
  4. Top with some sour cream/greek yogurt and enjoy some delicious guilt-free nachos!

 Game Day Pizza

  • 1 can (8 oz each) Tomato Sauce
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1 prebaked thin pizza crust (12-inch)
  • 1 cup shredded part-skim mozzarella cheese
  • 1/3 cup VERMONT uncured smoked
    pepperoni (sliced)

  1. Preheat oven to 450°F.
  2. Combine tomato sauce, Parmesan cheese and oregano in small bowl; spread tomato sauce evenly over crust.
  3. Sprinkle pizza with mozzarella cheese; top with pepperoni.
  4. Place on ungreased pizza pan.
  5. Bake 12 to 15 minutes or until edges of crust are browned lightly and cheese melts.
  6. Cut pizza into 6 slices.

 Avocado Oil Sea Salt Potato Chips

  1. Open a bag and enjoy 🙂