FUEL 2014 has begun and participants are beginning to transform their plates.
They strive to fill half of their plates with vegetables and/or fruits, one quarter with whole grains or potatoes and one quarter with a source of lean protein.
Sarah Worth and Bill Price forwarded this picture of their family dinner. Sarah exclaims this is the “new Price Family Plate. We ate all of it and are totally satisfied!”
Wade Shepherd was able to create delicious FUEL plates in the Charles E. Daniel Dining Hall:
Barry Mullinax made these delicious Black Bean Quesadillas with Mango Salsa (recipe here):
Wade Shepherd offers this photo of his “breakfast deconstructed.” In a bowl, he combines slightly thawed frozen fruit with plain yogurt, a pinch of sugar, and raisin bran cereal. He also adds that “all raisin brans are not created equal, some don’t even have wheat as the first ingredient.”
Kristen Davis was happy to find a hot meal in the Dining Hall that fit the FUEL plate. She removed the skin of the Jerk Chicken and dipped the green beans in hummus. Served with a little brown rice.
Kristen Davis shares this photo of her steaming Three Bean Chili with Vegetables and a mixture of Lean Ground Turkey and Lean Ground Beef
And who says you can’t make that mashed potato/ meatloaf meal healthier? Kristen Davis enjoyed a little portion of meat loaf and mashed potatoes with a BIG portion of vegetable salad.
Blake and Margaret Praytor made this delicious spaghetti squash filled with extra lean ground beef, onions, mushrooms, and zucchini and served with a large salad:
Sarah Worth enjoyed this breakfast of egg and turkey bacon on a whole grain English muffin with grapefruit:
This is one of my favorite winter soups with low sodium chicken broth, onions, potatoes, kale, carrots, and Maple Apple Chicken Sausage from Trader Joe’s. It is a “one pot” meal.
The American Institute for Cancer Research offers many delicious recipes on their website (www.aicr.org). I made this Cheesy Eggplant Casserole with eggplant, red peppers, tomatoes, mushrooms, nonfat cottage cheese, and some part-skim mozzarella over whole wheat egg noodles. It was a bit hit! Tastes just as hearty and comforting as lasagna but it is much lighter.
We loved these black bean and butternut squash enchiladas topped with light cheddar cheese:
A whole grain bagel with scrambled eggs, orange wedges, and fresh strawberries:
Blake Praytor shares this photo of “Luck and Money” Soup made with collard greens, black eyed peas, and low-fat turkey sausage that freezes well:
Beth Crews made these “upside down tacos” with romaine lettuce leaves filled with quinoa, shrimp, and topped with salsa:
Courtney Leagans enjoyed this salad with quinoa and grilled chicken at Zoe’s kitchen on August Road. A new location has also opened on Woodruff Road:
Derek Stanley (ITS) shares this photo of his baked chicken, potatoes O’Brien, and mixed vegetables. He purchased these divided Rubbermaid containers to make the FUEL plate easier to portion:
Do you have a picture of a delicious FUEL plate that you have created? Forward it to me to share!