Dining Hall Wellness Meals -L/D

Lunch/Dinner:

Asian Vegetable with Chicken Stir Fry

Asian Vegetable with Chicken Stir Fry

Gather up 1 cup of cooked brown rice, 3 oz. chicken, 1/2 cup broccoli florets, 1/2 cup carrots, 1/2 cup sugar snap peas, 1/2 cup bean sprouts, 1 tsp. Sriracha chili sauce and 1 cup skim milk.

Directions:

Combine rice, veggies, chicken and Sriracha in a bowl. Stir fry together and enjoy with a glass of milk.

 

 

 

 

 

 

 

 

Bean Burrito

Bean Burrito

Gather up 1 cup of cooked brown rice, 1 large baked sweet potato, 1/2 cup black beans, 1/3 cup shredded cheese, 1/2 cup tomatoes, 1 cup of skim milk and 1/2 cp bell peppers.

Directions:

Cut up sweet potato. Place rice on plate then top with potato followed by the other ingredients. Warm in the microwave.

 

 

 

 

 

 

 

Bean Burrito

Pasta Primavera and Microwave Apple Crisp

Gather up 1 cup whole wheat pasta, 1/2 cup chopped tomatoes, 2 cups raw spinach, 1/4 tsp. each of basil and minced garlic, 1/2 tsp. olive oil, 3 oz. grilled chicken, 1 cup skim milk, 1 apple, pinch of cinnamon and 1/8 cup GrandyOats Classic Granola.

Directions:

Steam spinach in a bowl with about 1/4 cup water in microwave for 30-45 seconds. Combine with pasta. Dice tomatoes and add to pasta along with spices and chicken. Apple Crisp: Slice apples into bit size pieces. Toss with cinnamon and top with the granola. Microwave 1-2 minutes until tender.

 

 

 

 

 

 

 

Vegetarian Buddha Bowl

Vegetarian Buddha Bowl

Gather up 1 cup cooked farro, 1/2 cup tofu, 1/4 cup garbanzo beans, 2 tbsp. feta cheese, 1 1/2 cups spinach, 1/2 cup grated carrots, 1 small orange, 1 cup of skim milk and 2 tbsp. carrot ginger dressing (house-made by chefs)

Directions:

Put spinach in bowl. Top with grain in center. Place veggies, tofu, beans and cheese around the edges of bowl. Top with carrot ginger dressing. Enjoy with a cup of skim milk and orange slices on the side for a sweet dessert.

 

 

 

 

 

 

 

Chicken Vegetable Pasta

Chicken Vegetable Pasta

Gather up 3/4 cup roasted root vegetables, 3 oz. grilled chicken, 1 cup whole grain pasta, 1 cup steamed broccoli and 1 cup skim milk.

Directions:

Mix all ingredients in bowl. Enjoy with a glass of milk.

 

 

 

 

 

 

 

 

Harvest Salad w/Curry Lemon Dressing

Harvest Salad w/Curry Lemon Dressing

Gather up 2 cups spinach, 2 tbsp. cranberries, 1 tbsp. feta cheese, 1/4 cup butternut squash, 1/2 cup black beans, 1 cup quinoa, 1 cup skim milk and 1 medium apple. Also to make dressing, collect 3 lemon wedges, 1 tsp. olive oil, 1/2 tsp. curry powder and 1/8 tsp. dijon mustard.

Directions:

Combine spinach, cranberries, feta cheese, squash, quinoa and beans in a large salad bowl. Whisk together the dressing ingredients and drizzle over the salad and toss together.

 

 

 

 

 

 

 

 

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad

Gather up 1 cup cooked quinoa, 3 oz. chicken, 1 cup raw spinach, 1/2 cup cucumbers, 1/2 cup raw tomatoes, 1/4 cup red onion, 1 oz. feta cheese, 1 lemon wedge and 1 cup skim milk.

Directions:

Combine quinoa, spinach, vegetables, chicken and feta cheese. Squeeze lemon wedge juice on top and enjoy along with a glass of skim milk.

 

 

 

 

 

 

 

 

Shrimp and Pasta Florentine

Shrimp and Pasta Florentine

Gather up 1 cup cooked whole wheat pasta, 3 oz. shrimp, 1 cup spinach, 1/2 cup cherry tomatoes, 1/2 cup cucumbers, 1/4 cup shredded carrots, 1 tbsp. olive oil, 1 tsp garlic, 2 lemon wedges, 1 tbsp. parmesan cheese, 2 tsp. balsamic vinegar, 1 tsp. olive oil and 1 cup of skim milk.

Directions:

Place spinach, garlic, 1 tbsp. olive oil in a bowl, bring to stir fry and request shrimp and stir fry together. Squeeze lemon juice from wedges and put parmesan on top of cooked shrimp dish. Make a side salad with other listed veggies. Top with olive oil and Balsamic vinegar; toss together. Add a glass of skim milk.

 

 

 

 

 

 

 

 

Spicy Veggie Stir Fry with Chicken and Brown Rice

Spicy Veggie Stir Fry with Chicken and Brown Rice

Gather up 1/2 cup snow peas, 1/2 cup of mushrooms, 1/2 cup carrots, 1/4 cup water chestnuts, 1 tsp. garlic, 1 tsp. ginger, 1 tsp. light soy sauce, 1 tbsp. olive oil, 1 tbsp. Sriracha sunflower seeds, 1 cup cooked brown rice, 3 oz. chicken and 1 cup skim milk.

Directions:

Mix veggies, brown rice, chicken, olive oil and have these stir fried. Add light soy sauce, Sriracha sunflower seeds and fresh herbs then mix.

 

 

 

 

 

 

 

 

Strawberry Fields Salad

Strawberry Fields Salad

Gather up 2 cups raw spinach, 1/2 cup strawberries, 1/4 cup carrots, 1 tbsp. onions, 1 tbsp. walnuts, 3 oz. chicken, 2 tbsp. strawberry jalepeno dressing, 1 cup cooked quinoa and 1 cup of skim milk.

Directions:

Gather ingredients in a large salad bowl and add dressing. Toss together and enjoy with a glass of skim milk.