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     FASTER                                          CHEAPER                                       SMARTER


 FOOD DAY 2019

USU Dining Services is proud to team up with the USU Nutrition & Dietetics Department to bring Food Day 2019 to life on
October 24, 2019.

This years Food Day theme is Faster, Cheaper, & Smarter.
Watch Chef Demo's, visit each of the Nutrition & Dietetics student's booth's, and eat free samples while learning how to better your nutrition.We know that life is busy, but that doesn't mean you have to put your nutrition in the back seat.
View all of the recipes listed below that were showcased at Food Day 2019 that can help you achieve a Faster, Cheaper, & Smarter eating lifestyle. 


Olive Tapenade

Olive Tapenade

Olives and Olive oil are a great way to incorporate heart healthy fat into your diet! Tapenade is great on bread, crackers, in wraps and on sandwiches! 
Serves 18, 1 Tbsp. Servings


Ingredients 
1/2 Cup Pitted, Sliced Kalamata Olives
1/2 Cup Pitted Pimento Stuffed Green Olives
1 tsp. Minced Garlic
2 Tbsp. Fresh Parsley
1 Tbsp. Capers
1 Tbsp. Lemon Juice
2 Tbsp Olive Oil 
1 Loaf French Baguette

Instructions
Preheat oven to 400 degrees F.
Place all ingredients (except bread) in blender or food processor
Blend/Pulse until it resembled a slightly chunky paste
Toast loaf of bread in oven for about 5-8 minute or until the outside of the bread is crispy 
Slice loaf into 18 pieces
Spread 1 Tbsp. of Tapenade onto each slice


Chili Verde Burrito

Chili Verde Burritos

These easy to make burritos are fresher, tastier, and healthier than all the ones in the frozen food section. And they're cheaper to boot! 
Makes 12 Burritos 


Ingredients
12 White Flour Tortillas
12 oz. canned Re-fried Beans
12 oz. canned Black Beans 
8 oz. shredded Mexican Cheese
7 oz. canned Green Chili Peppers
1/2 Large White Onion - diced
2 1/2 Tbsp. Chopped Cilantro

Instructions
In a mixing bowl, blend together beans, cheese, chili peppers, diced white onion, and 1 1/2 Tbsp. chopped cilantro. Scoop a portion into each tortilla and fold closed. Refrigerate or freeze burrito's until use. When serving, top with chopped cilantro



Vegetable Breakfast Strata

Vegetable Breakfast Strata

This savory breakfast recipe is quick to prepare, inexpensive, and customizable with your favorite veggies. Try storing portions in the fridge or freezer to be reheated when you need a filling breakfast in a hurry.

Serves 12

Ingredients
4 Cups Cubed French Bread
10 Large Eggs
2 Cups Whole Milk
1/2 tsp. Kosher Salt
1/4 tsp. Pepper
1 1/2 Cups Sharp White Cheddar Cheese
4 Cups Fresh Spinach
2 Red Bell Peppers- diced
4 oz. Baby Bella Mushrooms - sliced 
1 Large Yellow Onion - Diced 

Directions
Cube Bread
Whisk together milk, eggs, salt, and pepper
Stir in bread and cheese
Saute sliced mushrooms, diced red bell pepper, and diced yellow onion until soft
Add spinach in batches to wilt
Stir into bread mixture
Pour into 9x13 baking pan
Bake for 1 hours at 350 degrees



Rice Pilaf

Spanish Rice Pilaf

This cheesy rice dish is great as a side or main dish. Brown rice is an inexpensive and easy way to incorporate whole grains in your dish.
Makes 4 - 1/2 Cup Servings 

Ingredients
1 Tbsp. Extra Virgin Olive Oil
1 Small White Onion - Finely diced
2 Cloves Garlic - Minced
1 1/4 Cups Quick Cook Brown Rice
1 Tbsp. Fresh Thyme - Chopped
1/2 tsp. Kosher Salt
1/4 tsp. Black Pepper
2 1/2 Cups Low Sodium Chicken or Vegetable Broth
1 - 8 oz. bag fresh spinach - roughly chopped
1/4 Cup grated Parmesan Cheese 

Directions
Heat Olive oil in a large pan over medium heat
Add onion and saute for 5-6 minutes or until softened. Add garlic and saute another 30 seconds
Add quick cook rice, thyme, salt, and pepper and stir to get the rice coated in the oils
Add chicken or vegetable broth and bring to a boil. Cover the pan and lower the heat to medium low. Cook for 15 to 20 minutes or until the liquid is absorbed and the rice is cooked through
Add Chopped fresh spinach on top of the rice, then cover and let sit for 5 minutes. 
Take the pan off of the heat
Stir spinach into the rice and add Parmesan cheese. Taste and adjust seasoning.
Serve hot

 


Fruit Crumble

Fruit Crumble

Fruit Crumbles are a great way to incorporate a wide variety or fruits into your diet without breaking the bank. Serve as a nutrient rich dessert, as a quick snack, or top with yogurt for a delicious breakfast option!
Serves 18


Filling:
7 1/2 Cups Sliced Fruit (Plums, peaches, Apricots, Berries, Apples, etc.)
3 Tbsp. Sugar
3 Tbsp. Whole Wheat Flour
3 Tbsp. Orange Juice


Topping:

1 1/2 Cups Rolled Oats
3/4 Cup Chopped Nuts (optional)
1/2 Cup Brown Sugar
1/3 Cup Whole Wheat Flour
3/4 tsp. Cinnamon
5 Tbsp. Olive Oil (or other oil)

Directions:

Preheat oven to 400 degrees F.
Lightly Oil a 9 x 13 baking pan
Combine filling ingredients in large bowl and pour into pan. In same bowl, combine topping ingredients. Pour over Fruit
Bake for 20-25 minutes or until bubbling and golden brown



 

yogurt cottage cheese parfait

Yogurt Cottage Cheese Parfait

Mixing equal parts cottage cheese and yogurt can bring a simple change up to your breakfast routine. Buying large container of both then portioning it yourself saves money! 

Ingredients:
1/2 Cup Vanilla Greek Yogurt
1/2 Cup Cottage Cheese 
1/4 Cup Frozen Blueberries
Sprinkle of Cinnamon

Directions:
Mix greek yogurt and cottage cheese in a bowl
Top with blueberries and a sprinkg of cinnamon

*Customize by using your favorite fruit and adding nuts or granola on top

crepes

Crepes - Chef Demo

Ingredients:

1 Cup All Purpose Flour
2 Eggs
1/2 Cup Milk
1/2 Cup Water
1/4 tsp. Salt
2 Tbsp. Butter, Melted

Directions:

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine.
Add the salt and butter, beat until smooth
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 Cup for each Crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve Hot

overnight oats

Chocolate Chip Overnight Oats - Chef Demo

Ingredients

1/2 Cup Oats
1/2 Cup Milk
1 Tbsp. Sweetener
1/4 tsp. Vanilla Extract
1 Tbsp Semi Sweet Chocolate Chips
Spices as desired -- cinnamon, clove, cardamom--

Directions:

Place all ingredients in a glass jar
Place in refrigerator overnight, or for at least 6 hours
Eat and Enjoy!

Uncrustable French Toast

Un-Crustable French Toast - Chef Demo

Ingredients

1 - Smuckers Uncrustable Sandwich (any variety), thawed
2 Tbsp. Milk
1 Egg
1 Tbsp. Sugar
Dash of Vanilla Extract
Dash of Cinnamon

Instructions:
Thaw Smuckers Uncrustable sandwich according to the package directions
In a medium bowl, whisk milk, egg, vanilla, and cinnamon. Pour into a shallow bowl (a pie plate works well)
Preheat skillet to medium hat and spray with cooking spray (or rub with oil or butter)
Dip both sides of each thawed sandwich in egg mixture and place on preheated skillet. Cook until browned (about 4 minutes) and flip to cook the other side until golden brown.

white bean chili

White Bean Chili with Hominy - Chef Demo

Recipe:

1 Can White Beans
1 Can Hominy
1 Can Green Chili Enchilada Sauce
1 Can Crushed Tomatillo
1 Diced Yellow Onion
1 Chopped Carrot
1 Bunch Fresh Cilantro
1 Tbsp. Cumin
1 Tbsp Dry Oregano
Salt and Pepper to taste

Directions:

Open all the cans and pour into a crock pot or soup pot
Add the vegetables and seasonings
Cook for 2 hours in a crock pot set on High or Medium - Medium high heat if using a soup pot
Adjust seasoning as needed and enjoy!