It’s a Slam Dunk: Renown and Wolf Pack Team Up for Healthy Game Time Grub

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The University of Nevada’s 2016 basketball season is kicking off, and this year the Wolf Pack is offering healthier game time grub 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 Wolf Pack basketball games. A variety of healthy eats were also offered at this season’s Wolf Pack football games.

Working together, the Wolf Pack and Renown Health are offering nine new recipes at 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 throughout the season at Lawlor Events Center.

Wolf Pack Fish Tacos
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Servings2
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Ingredients
  • Fish
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 tilapia filet
  • 1/4 teaspoon salt
  • freshly ground black pepper
  • Chipotle Cream Sauce
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonaise
  • 2 teaspoons chipotle pepper in adobo sauce
  • Garnish
  • 2-4 medium corn tortillas
  • shredded green cabbage
  • corn kernels
  • fresh chopped cilantro
  • lime slices
Instructions
  1. In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over fish fillets and let marinate for 20 minutes.
  2. Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
  3. In a small bowl, combine the thickened yogurt, mayonnaise and chipotle pepper.
  4. Heat the tortillas on the grill or grill pan for 30 seconds on each side.
  5. Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.
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Ingredients
  • Fish
  • 2 tablespoons olive oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 tilapia filet
  • 1/4 teaspoon salt
  • freshly ground black pepper
  • Chipotle Cream Sauce
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonaise
  • 2 teaspoons chipotle pepper in adobo sauce
  • Garnish
  • 2-4 medium corn tortillas
  • shredded green cabbage
  • corn kernels
  • fresh chopped cilantro
  • lime slices
Instructions
  1. In a small bowl, whisk together the oil, lime juice, salt and pepper. Pour over fish fillets and let marinate for 20 minutes.
  2. Remove the fish from the marinade and grill on a preheated grill or nonstick grill pan over a medium-high heat until cooked through, about 3 minutes per side. Set the fish aside on a plate for 5 minutes.
  3. In a small bowl, combine the thickened yogurt, mayonnaise and chipotle pepper.
  4. Heat the tortillas on the grill or grill pan for 30 seconds on each side.
  5. Flake the fish with a fork. Top each tortilla with 1 tablespoon of the chipotle cream. Top with fish, cabbage, corn and cilantro and serve with lime wedges.
Grilled Moroccan Meatballs with Greek Yogurt Sauce
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Servings4
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Ingredients
  • Meatballs
  • 1 large egg
  • 3 minced garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/4 cup finely chopped fresh cilantro
  • 1 1/4 pounds 90% lean beef
  • 1/2 cup butternut squash puree
  • 1/3 cup panko
  • 4 rosemary branches, 12-inches long, leaves removed
  • Greek Yogurt Sauce
  • 1/2 cucumber
  • 1 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 tablespoon freshly ground black pepper
Instructions
For the Meatballs
  1. Preheat the grill top medium-high heat (about 500 degrees).
  2. Mix together egg, garlic, cumin, allspice, cilantro, salt and pepper in a medium bowl. Add the ground beef, butternut squash and panko and mix with your hands until well combined.
  3. Form meatballs and gently skewer onto the rosemary branch and place on grill.
  4. Cook to an internal temperature of 155 degrees -- about 3 minutes each side.
For the Yogurt Sauce
  1. Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
  2. Serve on top of couscous.
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Ingredients
  • Meatballs
  • 1 large egg
  • 3 minced garlic cloves
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1/4 cup finely chopped fresh cilantro
  • 1 1/4 pounds 90% lean beef
  • 1/2 cup butternut squash puree
  • 1/3 cup panko
  • 4 rosemary branches, 12-inches long, leaves removed
  • Greek Yogurt Sauce
  • 1/2 cucumber
  • 1 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1/4 teaspoon salt
  • 1/4 tablespoon freshly ground black pepper
Instructions
For the Meatballs
  1. Preheat the grill top medium-high heat (about 500 degrees).
  2. Mix together egg, garlic, cumin, allspice, cilantro, salt and pepper in a medium bowl. Add the ground beef, butternut squash and panko and mix with your hands until well combined.
  3. Form meatballs and gently skewer onto the rosemary branch and place on grill.
  4. Cook to an internal temperature of 155 degrees -- about 3 minutes each side.
For the Yogurt Sauce
  1. Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.
  2. Serve on top of couscous.
Sweet Potato and Jalapeño Slow Cooker Vegetarian Chili
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Ingredients
  • 2 garlic cloves chopped
  • 1 onion chopped
  • 1 green bell pepper seeded and chopped
  • 2 jalapeños seeded and chopped
  • 4 large fresh tomatoes chopped
  • 3 small sweet potatoes chopped
  • 4 cups reduced-sodium vegetable broth
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can white (cannellini) beans drained and rinsed
  • 1 15-ounce can red kidney beans drained and rinsed
  • 2 tablespoons chili powder
  • 2 tablespoons dried Mexican oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1-2 teaspoons hot sauce
  • 1/2 cup shredded Monterrey jack cheese chopped
  • 1/3 cup fresh cilantro leaves
Instructions
  1. Combine all ingredient in the slow cooker, except for the shredded cheese and cilantro..
  2. Cover and set slow cooker to low for 6-8 hours or high for 3-4 hours.
  3. Before serving, top each bowl with shredded cheese and cilantro.
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Ingredients
  • 2 garlic cloves chopped
  • 1 onion chopped
  • 1 green bell pepper seeded and chopped
  • 2 jalapeños seeded and chopped
  • 4 large fresh tomatoes chopped
  • 3 small sweet potatoes chopped
  • 4 cups reduced-sodium vegetable broth
  • 1 15-ounce can black beans drained and rinsed
  • 1 15-ounce can white (cannellini) beans drained and rinsed
  • 1 15-ounce can red kidney beans drained and rinsed
  • 2 tablespoons chili powder
  • 2 tablespoons dried Mexican oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1-2 teaspoons hot sauce
  • 1/2 cup shredded Monterrey jack cheese chopped
  • 1/3 cup fresh cilantro leaves
Instructions
  1. Combine all ingredient in the slow cooker, except for the shredded cheese and cilantro..
  2. Cover and set slow cooker to low for 6-8 hours or high for 3-4 hours.
  3. Before serving, top each bowl with shredded cheese and cilantro.

2 COMMENTS

    • Victoria,

      Thank you for pointing out the error! It should read sweet potatoes. I apologize for any inconvenience. Enjoy the recipe!

      Be well,

      Roseann

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