If you’re a regular visitor to the University Health Center or follow us on social media, you have probably heard about the Nutrition Kitchen located in the Health Promotion department. In the Nutrition Kitchen, we offer nutritious, budget friendly, and hands-on cooking classes for UGA students taught by a registered dietitian nutritionist.

As we wind down the fall semester and enter holiday mode, let’s check out the recipes we’ve been preparing and enjoying in the kitchen this semester. The kitchen has been around for almost ten years and we have an archive filled with past recipes listed on the UHC website; it’s a great resource if you’re looking for simple and delicious recipes that are adaptable to a variety of dietary needs and preferences.

Bookmark some recipes for spring semester so you’re not left wondering, “what’s for dinner?”

Main Dishes

  • 15 minute spicy noodle bowl – you can put this vegetarian friendly meal together in less than 15 minutes; bulk it up with added veggies or protein options.
  • Arroz con pollo – we celebrated Hispanic Heritage Month with a simple take on a classic dish. Pair with a side of baked plantains for a meal that will impress.
  • Black bean burgers – plant based proteins are a big nutrition trend. These burgers keep it simple with black beans, oats, and seasonings.
  • Crockpot chili non-carne – more vegetarian/vegan options for your slow cooker.
  • Easy curry – make with chicken, shrimp, chickpeas, or tofu; another dish that is endlessly customizable and will be on the table in less than 30 minutes. Great for meal prepping and serving over brown rice.
  • Golden Bowl – craving savory, crispy tofu? Look no further!
  • Loaded power salads – great for meal prepping
  • Shredded chicken street tacos – another popular recipe that can be modified to your preferences and ready in under 30 minutes. Try substituting sofritas style tofu (recipe below) for a vegetarian option.
  • Sofritas style tofu – serve this tofu in tacos, burritos, wraps, or salads.

Sides

Breakfast

Written by: Beth Kindamo, Nutrition Education Coordinator, UHC Health Promotion