Two Winning USANA Recipes to Try This Weekend

Barbecue‘Tis the season for summer barbecues, so inevitably you’re going to be asked to bring something along.

Cue the panic.

Here’s my worst fear

  • I bring something to a party that no one likes.
  • I look around and people are leaving it on their plates.
  • No one gets seconds.
  • Ultimately, I have to take the vast majority of my ‘contribution’ back home.
  • I’m embarrassed and question whether I can even see those friends again.

Seriously I’ve had nightmares about this stuff.

To avoid this, I’ve started asking people for recommendations. That way even if it’s a failure, you can blame someone else!

In case you’re anything like me and you have serious food anxiety, here are 2 USANA recipes that a panel of judges have taste-tested and deemed totally barbecue-worthy. Hedge your bets, people.

Diana Suarez’s Strawberry Chipotle Dip

IngredientsStrawberry Chipotle Dip

  • ½ c. plain yogurt
  • 2 scoops Strawberry Nutrimeal
  • chipotle chili powder, to taste
  • garlic powder, to taste
  • salt and pepper, to taste


  1. Mix together all ingredients until perfectly smooth. Taste test as you go to make sure it’s spicy enough for you!
  2. Serve with fresh vegetables or pita chips.

Francine Pepin’s Chocolate Oatmeal Cookies


  • ¼ c. butterprotein cookies
  • ½ c. loosely packed brown sugar
  • 3 eggs
  • ½ c. plain yogurt
  • ½ c. applesauce
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. vanilla
  • 1 c. flour of your choice
  • 3 c. oatmeal
  • 5 scoops Dutch Chocolate Nutrimeal
  • 1 ½ c. dried cranberries
  • ¾ c. walnuts, chopped
  • ½ c. chocolate chips (optional)


  1. Cream butter and brown sugar. Add in eggs one at a time.
  2. In a bowl, combine dry ingredients (flour, soda, salt, oatmeal, and Nutrimeal).
  3. Mix in the dry ingredients to the butter/egg mixture, alternating with the yogurt, applesauce and vanilla.
  4. Stir in cranberries, nuts and chocolate chips.
  5. Drop by spoonful on greased cookie sheet 2 inches apart.
  6. Bake at 350˚ for about 12 minutes.

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