For the Win: 15 Game-Day Recipes

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, add all ingredients and combine with your hands until well mixed.
3. Form mixture into 12 evenly-sized meatballs. Place on the prepared baking sheet.
4. Bake for 15 to 20 minutes, until cooked throughout. Remove from oven and top with additional buffalo sauce if preferred.

1. Preheat the oven to 425 degrees F and line three sheet pans with parchment paper.
2. Slice each sweet potato into fries approximately ¼-inch wide and ¼-inch thick. Place all the fries in a large bowl. Sprinkle with cornstarch or arrowroot powder and salt; stir until the fries are lightly coated.
3. Spread the fries on the sheet pans and drizzle with avocado oil, then toss to coat evenly until no powdery spots remain. Rub visible powder into the fries as necessary. Spread out so the fries are in a single layer and not touching.
4. Bake for 15 minutes, then use a metal spatula to flip the fries one section at a time. Return to the oven and bake for 13 to 15 minutes more, until browned and crisp.
5. Sprinkle with paprika and cumin and transfer to a serving platter.
6. To make the sauce, place the parsley and garlic in a food processor and process until finely minced. Add the oregano and salt and process again, then drizzle the vinegar in through the feed tube with the machine running. Do the same with the olive oil, pausing to scrape down the sides of the bowl as necessary. When the liquids are incorporated, scrape the purée into a small bowl and stir in the red-pepper flakes. Taste and add more red-pepper flakes or salt as needed. Serve alongside the fries.

1. Preheat the oven to 375 degrees F. Chop the cauliflower into bite-sized chunks.
2. Add cauliflower to a baking sheet lightly greased with coconut or olive oil. Bake for about 15 minutes.
3. Mix the hot sauce and spices together in a large sealable bag. Add the cauliflower to the bag, seal it, and shake until coated.
4. Add back to the oven for a couple of minutes.

1. Turn the oven to the broil setting. Slice the zucchini into disks.
2. Top the zucchini disks with a small piece of tomato, basil, and mozzarella.
3. Broil for about 3 minutes, or until the cheese is nice and melty.

1. Preheat the oven to 375 degrees F. Combine all ingredients together in a large bowl.
2. Form the mixture into small tots by hand.
3. Place the tots on a baking sheet lined with parchment paper. Bake for 30 to 35 minutes, or until golden brown.

1. Place chicken breast in a slow cooker with the salsa, garlic powder, onion powder, salt, and pepper. Cook on high for three to four hours, or on low for six to eight hours, until the chicken is cooked through.
2. Once chicken is cooked, remove from slow cooker and shred. Preheat oven to 375 degrees F.
3. Using a mandolin slicer (or with a knife by hand with close attention), slice the sweet potatoes into thin slices. The thinner the slice, the crispier they’ll be. Toss sweet potato slices in a bowl with olive oil and paprika.
4. Line a baking sheet (or two) with aluminum foil and set a baking rack on top if you have one. Layer sweet potato slices onto the rack, making sure not to overlap them. Bake for 25 to 30 minutes, or until crispy.
5. Increase oven temperature to 400 degrees F. If you used two baking sheets, condense all sweet potato slices onto one sheet. Top with chicken, black beans, corn, pepper, red onion, and green onions. Sprinkle over the cheese evenly.
6. Bake for five to six minutes, until cheese is melted. Top with avocado.

1. In a large pot, heat the coconut oil, then add the chicken, onion, celery, carrots, and garlic. Stir occasionally until the chicken is cooked through, about eight to 10 minutes.
2. Add the remaining ingredients to the pot and stir until well combined. Simmer for 20 minutes.

1. Cook the ground turkey in a skillet over medium heat, stirring to break up clumps, until browned and cooked through. Add the taco seasoning packet and finish cooking according to the package instructions.
2. In a large slow cooker, combine the turkey taco meat, red bell pepper, tomato sauce, chili beans, corn, kidney beans, diced tomatoes, chili powder, and cumin. Cover and cook on low for six hours.
3. Spoon the chili into bowls. Top with assorted toppings, such as a shredded Mexican cheese blend, full-fat plain Greek yogurt, sliced avocado, and cilantro, if desired.

1. Place all ingredients in a crock-pot and cook on high for three to four hours.
2. Once the chicken is cooked through, use two forks to shred the chicken and mix well. Serve with assorted veggies.

1. Place a large skillet over medium-high heat and add the oil. When the oil is shimmering, add the onions and stir. Once the onions start to sizzle, reduce the heat to medium-low and cook, stirring every 10 minutes, for one hour. Then reduce the heat to low and continue cooking, stirring every 10 minutes, for one more hour. If the onions begin to brown too quickly, reduce the heat or add a few drops of water to the pan. After two hours, they should be golden brown and reduced to about a ½ cup.
2. Place the chèvre in a food processor and process to soften. Add the onions, yogurt, thyme, lemon juice, and salt, then process again, scraping down the sides of the bowl as needed, until ingredients are combined. If you like a thinner dip, add more yogurt, 1 tablespoon at a time, and process to mix. Scrape dip into a medium bowl and serve with veggies.

1. Scoop avocados into a large bowl, discarding the peels and seeds. Mash with a fork.
2. Stir in remaining ingredients. If desired, chill for 30 minutes to let flavors blend.

1. Preheat the oven to 400 degrees F. Place the tomato halves on a baking sheet coated with the olive oil. Roast the tomatoes for 20 minutes or until they have a browned. Cool.
2. Place roasted tomatoes in a blender with the remaining ingredients and blend until smooth (about 30 seconds).

Tip: If you like hot salsa, add extra jalapeño!

1. Drain the beans over a bowl and let stand, reserving the liquid.
2. Heat a small sauté pan over medium-low heat and add the olive oil, then add the halved garlic cloves and reduce the heat to low to maintain a gentle sizzle. Add the rosemary and black pepper; stir. Continue cooking, stirring periodically, until garlic is browned on both sides, about eight to 10 minutes. Remove from heat and let cool slightly.
3. Place the drained white beans in the bowl of a food processor and pulse a few times to chop. Scrape down the sides, then add the cooled oil-and-garlic mixture, spinach, and salt. Process to make a coarse purée.
4. Scrape into a bowl. If the mixture seems too thick, stir in some of the reserved bean liquid to reach desired texture.
5. Cover tightly and refrigerate for up to four days. Serve with veggies and crackers for dipping.