Healthy Game Time Grub: Wolf Pack and Renown Team up for Wholesome Tailgate Food

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The University of Nevada’s 2016 football season is kicking off, and this year the Wolf Pack will welcome a number of new amenities at the newly renovated Mackay Stadium — including healthier meal options for Pack fans to enjoy.       

Focused on community health and wellness, Renown Health and Wolf Pack Athletics have teamed up to offer up tasty and nutritionist-approved recipes that will be offered at Pack football and basketball games.

Working together, the Wolf Pack and Renown will offer nine new recipes at Mackay Stadium and Lawlor Events Center. All nine recipes are approved by Renown nutritionists and are under 500 calories.

Wolf Pack fans can pick up these healthy game time options at Mackay Stadium starting Friday, Sept. 2, and enjoy more healthy recipes when basketball tips off on Nov. 4 at Lawlor Events Center.

Spicy Shredded Pork Tacos
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Servings4
Prep Time1hour
Cook Time3-4hours
Cook Time
3-4hours
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Ingredients
  • 1` pound pork loin boneless, visible fat removed, cut into 4 large pieces
  • 1 7-ounce can sliced jalepenos optional
  • 11/2 cups tomatillo salsa or salsa verde
  • 1/2 cup fresh pineapple finely cubed
  • 2 medium shallots finely chopped
  • 2 tablespoons fresh lime juice diced
  • 1/4 teaspoon ground cumin
  • 8 corn tortillas warm
  • 1/2 cup black beans
Instructions
  1. Place pork loin, jalapenos and tomatillo salsa in a slow cooker. Cook on high for 3-4 hours, until pork is no longer pink and shreds easily.
  2. Remove pork from liquid. Cool for 20 minutes. Shred pork, discarding any visible fat.
  3. Combine pineapple, black beans, shallots, lime juice and cumin; mix well. Set aside.
  4. Top each tortilla evenly with pork and radishes.
Recipe Notes

Recipe compliments of Justin Bart, Renown Health chef and manager of food and nutrition services.

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Ingredients
  • 1` pound pork loin boneless, visible fat removed, cut into 4 large pieces
  • 1 7-ounce can sliced jalepenos optional
  • 11/2 cups tomatillo salsa or salsa verde
  • 1/2 cup fresh pineapple finely cubed
  • 2 medium shallots finely chopped
  • 2 tablespoons fresh lime juice diced
  • 1/4 teaspoon ground cumin
  • 8 corn tortillas warm
  • 1/2 cup black beans
Instructions
  1. Place pork loin, jalapenos and tomatillo salsa in a slow cooker. Cook on high for 3-4 hours, until pork is no longer pink and shreds easily.
  2. Remove pork from liquid. Cool for 20 minutes. Shred pork, discarding any visible fat.
  3. Combine pineapple, black beans, shallots, lime juice and cumin; mix well. Set aside.
  4. Top each tortilla evenly with pork and radishes.
Recipe Notes

Recipe compliments of Justin Bart, Renown Health chef and manager of food and nutrition services.

Hawaiian Sliders
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Ingredients
  • 12.5 ounces` lean ground beef
  • 1 7/8 teaspoon soy sauce
  • 1 7/8 teaspoon teriyaki sauce
  • 1 1/4 green onions
  • 1 gram chopped garlic
  • 3 3/4 ounce canned pineapple
  • 2 1/2 tablespoons sliced yellow onions
  • 5 tablespoons white wine vinegar
  • 2 1/2 tablespoons granulated sugar
  • 1/3 teaspoon kosher salt
  • 5 Hawaiian sweet rolls
Instructions
  1. Combine beef, teriyaki sauce, green onions and garlic in a bowl.
  2. Form burgers into small patties.
  3. Grill burgers until internal temperature reaches 165 degrees.
  4. Grill pineapple rings until lightly charred.
  5. Place onions in sugar and vinegar to marinate an hour before serving.
  6. Cut rolls in half and place patty on bottom bun with pineapple and onion. Drizzle teriyaki over burger and serve.
Recipe Notes

Recipe compliments of Justin Bart, Renown Health chef and manager of food and nutrition services.

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Ingredients
  • 12.5 ounces` lean ground beef
  • 1 7/8 teaspoon soy sauce
  • 1 7/8 teaspoon teriyaki sauce
  • 1 1/4 green onions
  • 1 gram chopped garlic
  • 3 3/4 ounce canned pineapple
  • 2 1/2 tablespoons sliced yellow onions
  • 5 tablespoons white wine vinegar
  • 2 1/2 tablespoons granulated sugar
  • 1/3 teaspoon kosher salt
  • 5 Hawaiian sweet rolls
Instructions
  1. Combine beef, teriyaki sauce, green onions and garlic in a bowl.
  2. Form burgers into small patties.
  3. Grill burgers until internal temperature reaches 165 degrees.
  4. Grill pineapple rings until lightly charred.
  5. Place onions in sugar and vinegar to marinate an hour before serving.
  6. Cut rolls in half and place patty on bottom bun with pineapple and onion. Drizzle teriyaki over burger and serve.
Recipe Notes

Recipe compliments of Justin Bart, Renown Health chef and manager of food and nutrition services.

White Bean Hummus
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Ingredients
  • 1/4 cup chopped green onions
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumun
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 19-ounce can of cannellini beans or other white beans, rinsed and drained
  • 1 garlic clove
Instructions
  1. Combine all ingredients in a food processor and process until the mixture is smooth.
  2. Serve with your favorite veggie sticks.
Recipe Notes

Recipe compliments of Justin Bart, Renown Health chef and manager of food and nutrition services.

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Ingredients
  • 1/4 cup chopped green onions
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons tahini
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumun
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 19-ounce can of cannellini beans or other white beans, rinsed and drained
  • 1 garlic clove
Instructions
  1. Combine all ingredients in a food processor and process until the mixture is smooth.
  2. Serve with your favorite veggie sticks.
Recipe Notes

Recipe compliments of Justin Bart, Renown Health chef and manager of food and nutrition services.

Asian Chicken Wings
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Rating: 3
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Asian Chicken Wings Rate Recipe!
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Ingredients
  • 1/2 pound chicken wings uncooked
  • 2 garlic cloves peeled, minced
  • 2 tablespoons shallots frozen
  • 1/8 cup oil blend 75% canola, 25% extra-virgin olive oil
  • 1/2 cup plum sauce
  • 2 ounces lemon zest fresh
  • 3 ounces ginger ground
  • 1/4 cup cilantro chopped
  • 1/4 cup basil fresh
  • 1 tablespoon cornstarch
  • 1/4 cup warm water
Instructions
  1. Preheat oven to 375 degrees.
  2. Add garlic, shallots, plum sauce, orange zest and juice, ginger, cilantro, and basil to a blender and blend until smooth.
  3. Place sauce in a sauce pan and slowly bring to a boil.
  4. Add cornstarch until thickened. Set aside.
  5. Bake chicken wings until internal temperature reaches 165 degrees.
  6. Place wings in a bowl, toss with sauce and serve.
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Ingredients
  • 1/2 pound chicken wings uncooked
  • 2 garlic cloves peeled, minced
  • 2 tablespoons shallots frozen
  • 1/8 cup oil blend 75% canola, 25% extra-virgin olive oil
  • 1/2 cup plum sauce
  • 2 ounces lemon zest fresh
  • 3 ounces ginger ground
  • 1/4 cup cilantro chopped
  • 1/4 cup basil fresh
  • 1 tablespoon cornstarch
  • 1/4 cup warm water
Instructions
  1. Preheat oven to 375 degrees.
  2. Add garlic, shallots, plum sauce, orange zest and juice, ginger, cilantro, and basil to a blender and blend until smooth.
  3. Place sauce in a sauce pan and slowly bring to a boil.
  4. Add cornstarch until thickened. Set aside.
  5. Bake chicken wings until internal temperature reaches 165 degrees.
  6. Place wings in a bowl, toss with sauce and serve.

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