PacificSource Scores a Touchdown at Healthy Tailgaiting Event
Game-day tailgating recently got a healthy makeover. Before the Beavers took on the visiting USC Trojans at Reser Stadium in Corvallis earlier this month, PacificSource Healthy Life was dishing out slimmed-down but delicious game-day snacks – proving healthy can by synonymous with tasty.
Before the Nov. 1 game, Beaver fans were treated to samples of Beaver Fan Black Bean Quinoa Salad and Heavenly, Healthier Layered Dip – winning recipes from the Moore Family Center's recent GridIron Chef Contest. OSU Associate Director of Dining Services Kerry Paterson was also on hand to share tips on how to prepare a healthy tailgate snack. In addition to sampling nutritious fare, OSU faithful were able to take home recipe cards, which included nutrition information, of each available menu item.
“Healthy eating on game day can be challenging, but our tailgating-inspired dishes are not only nutritious, but delicious and energy-packed, too,” said Alexa Shook, director of Healthy Life for PacificSource Health Plans. “We received an amazing response from fans, who were excited to replace heavier dishes with our lighter – but no less tasty – versions for their next tailgate party.”
The Beaver Fan Black Bean Quinoa Salad created by College of Public Health and Human Sciences student Bethany Harmon, and the Heavenly, Healthier Layered Dip created by OSU staff member Julie Jacobs, were the winning recipes from the recentGridIron Chef Contest hosted by the College of Public Health and Human Sciences’ Moore Family Center. Both recipes are listed below.
Beaver Fan Black Bean Quinoa Salad
Yields 8 one-cup servings
1 cup quinoa
2 cups cold water with ½ tsp. salt
1 TBS avocado or olive oil
2-3 garlic cloves, minced
¼ red onion, diced
½ Orange bell pepper, diced (preferable ORANGE)
1 jalapeno pepper, minced
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. kosher or sea salt
Freshly ground pepper
2 cups cooked black beans, rinsed and drained
1 roma tomato, seeded and diced
1 cup cucumber, seeded and diced
3-5 tbs. chopped cilantro
Juice of 1 lime
Directions: Cooking quinoa according to package instructions. While quinoa cooks, heat oil over medium heat in saucepan. Add garlic, onion, bell pepper and jalapeno. Sauté until soft and aromatic (about 4-6 minutes).
Stir in cumin, coriander, salt, and pepper and cook for an additional minute. Add quinoa and black beans.
Toss tomato, cucumber, cilantro, lime juice and salt together in a large bowl. Add the quinoa mixture and toss well.
Heavenly, Healthier Layered Dip
Yields 12 ¾-cup servings
Layer 1 – Better “Refried” Beans:
1 14-oz can low-sodium black beans, rinsed and drained
2 garlic cloves, minced
½-cup low sodium vegetable stock
½ tsp. onion salt
Combine ingredients in a food processer, and mix until smooth. Pour into skillet and heat over medium-high, stirring constantly until thick and bubbly, about 5 minutes. Spread bean mixture into bottom of 9x13 glass pan.
Layer 2 – Special Sauce:
2 cups nonfat, plain Greek Yogurt
4 oz. lowfat cream cheese, room temperature
1 package low sodium taco seasoning
Whisk all ingredients until smooth. Spread sauce on top of beans with rubber spatula.
Layer 3 – Salsa:
1 medium container salsa
Using a spatula, spread salsa carefully over sauce.
Layer 4 – Cheese
2 cups shredded cheese, low fat (Colby-Jack mix or Mexican mix)
Sprinkle cheese over salsa
Layer 5 – Garnish
½ cup chopped scallions, diced
Sprinkle tomato and scallions over cheese.
Serve with baked tortilla chips.