Happy Monday, Ursinus!
As Wismer is still only offering limited dining options, the
weekly planned menu online is unavailable, and so this week we provide you with
a recipe using ingredients that are served often. Stuffed baked potatoes are
delicious; they are a commonly-loved comfort food but also one that can easily
become a less-than-wholesome choice depending on what is stuffed inside. As
seen in some restaurants, stuffing potatoes with highly-processed ingredients
turns this potentially wholesome meal into one with less nutritious value and with
unnecessary added fat and sodium as well. Here we offer a version of the
favorite that you can feel good about eating and can easily be constructed in
the dining hall: a baked potato stuffed with wholesome, plant-based foods.
In addition, the recipe below
provides a smart dining choice with regards to the earth. Many of the
ingredients used to make it, including potatoes, broccoli, corn, onions,
peppers, and mushrooms, are all produce that is likely to be grown locally in
Pennsylvania. Many are seasonal as well! Eating locally is important for our
environment because it requires less shipping and packaging, and therefore
fewer resources, in the process of getting the foods from farm to table.
Supporting local farms is also important to fuel our local economies and in
distributing wealth more evenly within the population!
Seasonally
Stuffed BBQ Potato!
What you’ll need:
- Baked potato
- Broccoli
- Corn
- Peppers, onions, and mushrooms from the grill
- Cheese from the salad bar or deli (optional)
- Barbeque sauce from the grill (also optional)
- Knife and spoon.
Instructions:
-
Get a baked potato, some broccoli, and some corn from whatever stations are serving them.
- Go to the grill and ask for just the grilled peppers, onions, and mushrooms. Also ask for BBQ sauce on the side, or bring a small dish from a different station for the staff member to put the sauce in.
- (Optional Step: Recipe is vegan without) Depending on preference, go to either the salad bar for shredded cheese or the deli and ask for a slice of cheese.
- Get utensils.
- To assemble, slice the baked potato length-wise with the knife to open, but do not slice through the bottom layer of skin so that the potato separates into two halves.
- Stuff the cavity you just created with all veggies.
- Use the spoon to scoop out some of the middle of the potato.
- If you have cheese, place it on top of the stuffed potato. Put the potato in one of the microwaves for about 30 seconds, or until the cheese is melted.
- Use the spoon the drizzle the barbeque sauce on top of the stuffed potato, if so desired.
- Enjoy!
Healthy Food Tip:
To make this recipe satisfy a larger part of your meal and keep
you fuller for longer, add some extra protein into the stuffed potato by adding
any type of beans that are available that day. Stuff the beans into the potato
with the vegetables. We suggest black beans!
If you are interested in peeking ahead to what Ursinus
College Dining Services planned for the weekly menu in Wismer in the future, as
mentioned above, check out the link below and scroll to the bottom of the page!
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