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
- Cinnamon apples – quick, residence hall friendly snack or dessert.
- Balsamic Brussel sprouts – loved or hated, but never ignored; this recipe will have you loving Brussels like never before.
- Fast melon sorbet – keep a bag of frozen fruit on hand for your sweet tooth to make this quick blender dessert.
- Fresh fruit salad with honey lime dressing – take your brunch contribution up a notch with this fruit salad.
- Jalapeno corn muffins – pairs perfectly with a hot bowl of chili on a cold game day.
- Grilled fruit kabobs with lemon mint drizzle – summery grilled fruit kabobs.
- Microwaved baked potatoes – perfection in under 15 minutes.
- Oven baked plantains – crispy, starchy, and inexpensive; move over, potatoes, plantains are on the menu.
- Pesto pasta salad – this pasta salad makes a delicious, summery side for tailgating, but you can also dress it up with extra protein like roasted chickpeas or grilled chicken to make it a satisfying main dish.
- Tofu eggless salad – a delicious, plant based alternative to egg salad. Serve it on a sandwich or with crackers for dipping.
Breakfast
- Egg and cheese breakfast sandwiches – great for meal prepping and tossing in the freezer for those mornings with 8am classes.
- Fluffy scrambled eggs – click the link for the secret ingredient.
- Fruit and yogurt parfait – easy, breezy breakfast (or dessert) parfait to get your morning serving of fruit and omega 3 fats from chia seeds.
- Banana oatmeal blender pancakes – you can whip up these gluten free, whole grain pancakes in just about no time at all.
- Make ahead freezer breakfast burritos – great for meal prepping
- Make ahead freezer breakfast burritos, vegan option – love breakfast burritos, but not animal products? We got you.
- Microwaved egg wraps – another residence hall friendly option – all you need is a microwave.
- Whole wheat French toast – get your whole grains and fruit on in the morning.
Written by: Beth Kindamo, Nutrition Education Coordinator, UHC Health Promotion